Yinhu·Jiangxi Cuisine (Season Green Branch)
地方菜 · ⭐ 4.7
No. 9 Dongran North Street, Sijiqing
Dishes
Fengcheng Beef Short Ribs with Ox TrottersFengcheng beef brisket and pork ribs stewed with spices after blanching, resulting in tender meat and rich broth.
Jinggang Smoked Bamboo Shoots井冈烟竹笋 is a dish made primarily from fresh bamboo shoots, combined with ham and lean meat. After blanching, the bamboo shoots are stewed or stir-fried with ingredients to absorb flavor while maintaining a tender texture. Proper heat control ensures the bamboo shoots stay crisp.
Nanchang Noodle SaladNanchang mixed rice noodles is a traditional snack from Nanchang, Jiangxi Province, mainly made with rice noodles. The preparation involves boiling the rice noodles, draining them, then mixing them thoroughly with soy sauce, peanut crumbs, chili oil, green onions, and other seasonings.
Nanchang Fried Rice NoodlesNanchang fried rice noodles is a traditional Jiangxi dish made primarily with rice noodles, combined with ingredients such as shredded meat and vegetables. After high-heat stir-frying, the rice noodles fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Nanchang Braised Chicken FeetNanchang braised chicken feet is a dish featuring chicken feet as the main ingredient, simmered with soy sauce, sugar, cooking wine, star anise, and cinnamon to achieve a soft, flavorful texture and a glossy red color.
Ningdu Three-Cup ChickenNingdu Three-Cup Chicken is a dish made with chicken as the main ingredient, cooked with rice wine, soy sauce, and sesame oil. Chicken pieces are stir-fried with ginger, garlic, and green onions, then simmered slowly in the three sauces until tender and flavorful.
Hakka Stuffed Tofu客家酿豆腐是一道传统菜肴，主要食材为豆腐和猪肉。制作方法是将猪肉剁成肉馅，填入豆腐块中，然后进行煎或蒸制，直至肉馅和豆腐熟透。
Jiangxi Mountain Bamboo ShootsJiangxi mountain bamboo shoots is a dish featuring fresh bamboo shoots as the main ingredient. After blanching, the shoots can be stir-fried with meat丝, cured pork, or eggs, or simmered into soup. Garlic and ginger are commonly used to enhance flavor while preserving the shoots' crisp tenderness.
Jiangxi Rice CakeJiangxi rice cake is a traditional snack made primarily from glutinous rice, with适量 water and sugar added, then steamed. To prepare it, the glutinous rice is soaked, ground into flour, mixed with sugar and water to form a paste, poured into molds, and steamed until cooked. It has a soft and sticky texture with a subtle sweetness.
Glass-braised PigeonGlass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
Clay Pot SoupWagwan stew is a soup dish prepared by placing meats, poultry, or seafood along with various ingredients into a clay pot, then slowly simmering it over low heat for an extended period. Main ingredients include chicken, pork ribs, duck meat, and pork bones, often accompanied by辅料 such as goji berries, red dates, yam, and lotus seeds. The gentle simmering allows the nutrients from the ingredients to infuse into the broth.
Tea Oil Beef Stir-FryTea oil beef features fresh yellow beef sliced and marinated, then stir-fried with tea oil to absorb its aroma while maintaining tenderness.