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Yunjing Ecological Garden (Hongyu Tan Branch)

赣菜 · ⭐ 4.8

300 meters northeast of Honggu Fengshang, Wenhua Avenue

Dishes

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  Large Shrimp

  Daming shrimp is a dish featuring fresh Daming shrimp as the main ingredient, typically deveined with tails intact, marinated with salt and cooking wine, then steamed, boiled in water, or fried to preserve its tender texture.
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  King Crab

  The king crab is a large marine crab, with fresh king crab meat as its main ingredient. During preparation, the crab meat is typically cleaned and then cooked using steaming, boiling, or blanching methods to preserve its natural flavor. Some recipes pair it with a ginger vinegar sauce or garlic butter as a dipping condiment.
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  Jiangxi Three-Cup Chicken

  Jiangxi Three-Cup Chicken is made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. After cutting the chicken into pieces and stir-frying until it changes color, add sesame oil, rice wine, and light soy sauce along with ginger, garlic, and other seasonings. Simmer over low heat until the chicken is fully cooked and well-seasoned, then reduce the sauce to finish.
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  Jiangxi Steamed Pork with Rice Flour

  A traditional Jiangxi dish made by steaming marinated pork belly with rice flour, resulting in tender and fragrant meat.
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  Hong Kong Style Pan-Seared Grouper

  Fresh grouper fillets marinated with ginger, garlic, and soy sauce, then pan-seared to golden crispness, resulting in tender and flavorful fish.
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  Braised Fish Mouth in Clay Pot

  A dish featuring fresh fish mouth, slowly stewed in a clay pot with ginger, garlic, and scallions, resulting in tender meat and rich broth.
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  Taste on the Tip of the Tongue

  A dish featuring pork tongue stir-fried with vegetables, offering a fresh and savory taste.
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  Scallion-Scented Baked Pumpkin

  Scallion-Scented Baked Pumpkin is a baked dish featuring pumpkin as the main ingredient. Firm pumpkin is cut into even pieces and placed in a clay pot or baking dish with abundant scallions and minced garlic. Using the 'raw baking' method, the ingredients are added directly without pre-boiling or frying, along with a small amount of oil and seasonings (such as salt, light soy sauce). The dish is covered and baked over medium-low heat, allowing the pumpkin to cook in its own steam, preserving its natural flavor. The finished dish has tender, sweet pumpkin infused with the aroma of scallions and garlic, resulting in a dense texture and simple, rustic taste.
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  Mongolian Hand-Torn Lamb Leg

  A tender lamb leg dish from Mongolia, slow-cooked and hand-torn for rich flavor and texture.
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  Appetizer Yogurt

  A pre-meal yogurt drink made from fresh milk or yogurt, mixed with a little sugar, fruit, or jam. Eaten before meals to stimulate appetite and aid digestion. Simple to prepare—just mix ingredients and chill briefly.
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  Black Pepper Pan-Seared Ribeye Steak

  Pan-seared ribeye steak marinated in black pepper sauce, served with a rich, savory flavor and tender texture.

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