Chez Nanchang

Charcoal-grilled lamb skewers, usually sprinkled with cumin and chili powder. The lamb is a good mix of fat and lean, crispy outside and tender inside, with a rich aroma. Suitable as an appetizer or with beer.

Whole squid charcoal-grilled, brushed with special sauce. Chewy and springy in texture, with the umami of seafood and the charred aroma of grilling.

Chicken wings roasted to golden brown, with crispy skin and tender meat. Usually marinated and flavorful, with a slight sweetness and aroma of spices.

Whole small yellow croaker charcoal-grilled, the fish meat is tender and delicious. The skin is grilled until crispy, usually seasoned with salt and pepper.

Sliced pork kidney, charcoal-grilled after cleaning to remove the gamey smell. Tender and crisp in texture, usually heavily seasoned to remove odor and enhance flavor.

Roasted bull penis, similar in texture to tendon, rich in collagen, and very chewy. It is a special ingredient in Chinese barbecue.

Charcoal-grilled cauliflower, crisp and tender in texture, absorbing the barbecue sauce and spices, with a unique charred aroma.

Charcoal-grilled green beans, with slightly wrinkled skin and moist inside. Crisp in texture, very flavorful with cumin and chili powder.

Grilled dried tofu brushed with thick sauce. Chewy and firm in texture, with a rich bean and sauce flavor.

Classic grilled sausage, with a crispy charred skin and soft interior. Smoked flavor, very popular.

Whole quail charcoal-grilled, the bones are edible. The meat is firm and delicate, becoming more flavorful with chewing.

Cantonese-style cured sausage, grilled over charcoal until the fat renders out. The flavor is a blend of sweet and savory, with a hint of wine.

Cleaned pork large intestine, roasted until the skin is crispy and the inside is soft and sticky. Rich in fat, with a unique and rich flavor.

Whole or sliced green chili peppers charcoal-grilled, with a tiger-skin-like surface. Slightly spicy and sweet, a great palate cleanser.

Roasted cucumber slices, retaining the freshness of cucumber, with a smoky flavor and seasoning aroma from the grill.

Fried tofu pouches charcoal-grilled, crispy on the outside, and porous inside to absorb sauce. Puffy in texture, with a rich bean flavor.

Whole prawns charcoal-grilled, the shells are crispy, and the meat is fresh, sweet, and firm. Usually sprinkled with sea salt or barbecue seasoning.

Skewered chicken meatballs, slightly charred on the outside after grilling, chewy and tender inside.

Deep-fried lotus root slices, crisp and refreshing in texture, with a slight sweetness and the fragrance of lotus root.

Fried or blanched Shanghai bok choy, maintaining its fresh green color and crispness. Usually brushed with sauce before serving.

Fried eggplant, soft and tender in texture, very absorbent. Excellent with garlic sauce.

Dried tofu skin product tied into knots, puffed up after deep-frying, chewy in texture, with a rich bean flavor.

Knotted kelp, crisp and tender in texture, with the umami of the sea.

Fried dried tofu, brushed with special sauce. The skin is chewy and the inside is firm.

Fried straw mushrooms, smooth and juicy in texture, with a rich mushroom flavor.

Fried cabbage slices, crispy and sweet in texture, with slightly charred edges and a unique flavor.

Fried rice cake slices, crispy on the outside and soft and stretchy on the inside. Usually brushed with sweet and sour sauce.

Fried Chinese cabbage, tender and sweet in texture, absorbing the aroma of the oil.

Tender white tofu deep-fried until golden and crispy on the outside, while remaining tender inside.

Deep-fried tofu pouches, puffy and porous, very delicious after absorbing soup or sauce.

Deep-fried potato slices, similar to thick-cut potato chips, crispy outside and tender inside, with a strong starchy aroma.

Fried broccoli, the florets become crispy after absorbing oil, and the stems remain crisp.

Fried chicken hearts, firm and elastic in texture, delicate meat, becoming more flavorful with chewing.

Fried chicken gizzards, crisp and chewy in texture, without any gamey smell, a great snack with drinks.

Fried chicken liver, slightly charred on the outside, powdery and delicate on the inside, rich in flavor.

Deep-fried beef skewers, marinated, tender and juicy, with strong spice flavors.

Fried beef tripe, crisp and chewy in texture, absorbing the flavor of the sauce.

Fried pork tendon, chewy and soft in texture, rich in gelatin, with a unique mouthfeel.

Deep-fried pork tenderloin skewers, very tender meat, usually coated with a thin batter.

Whole shrimp deep-fried, the shells are crispy and edible, the meat is fresh and sweet.

Deep-fried fish balls, golden and wrinkled on the outside, chewy and very fresh.

Deep-fried imitation crab sticks, stringy in texture, sweet in taste.

Deep-fried quail eggs, the whites are bubbly and tiger-skin-like, the yolks are powdery and soft.

Deep-fried eggs, with a golden, wrinkled surface like a tiger's skin, which absorbs sauce well.

Round dried tofu, becomes firmer after deep-frying, with a pure bean aroma.

Usually refers to fried tofu skin rolls or meat rolls with cilantro inside. The freshness of cilantro blends with the bean flavor of the tofu skin after frying.

Boiled soybeans in pods, usually seasoned with salt water and spices like star anise. Refreshing and appetizing, a classic snack with drinks.

Shredded kelp served cold. Crisp and tender in texture, usually mixed with minced garlic, vinegar, and chili oil, with a sour, spicy, and refreshing taste.

Spicy and sour cold shredded green papaya, crisp in texture, with a slight fruity aroma, very refreshing.

Fresh cucumber smashed and cut into pieces, mixed with garlic, vinegar, and sesame oil. Crisp and juicy in texture, with a strong garlic aroma.

Cold tossed lotus root slices, crisp in texture. Usually seasoned sweet and sour, retaining the natural fragrance of lotus root.

Shredded potato blanched and then cold-tossed. Crisp in texture and not mushy. Sour and spicy, it's a classic cold dish.

Cooked and cooled glass noodles, soaked in hot and sour dressing. Smooth in texture, delicious and stimulating.

Shredded tofu skin tossed with fresh cilantro. The chewiness of the tofu skin perfectly combines with the freshness of the cilantro.

Pickled sweet garlic, crisp and tender in texture, without the pungent taste of raw garlic. Sweet and sour, it helps to cut through richness and is suitable for pairing with meat.

Cooked pork stomach cut into fine shreds and served cold. Chewy and crisp in texture, usually seasoned spicy and rich.

Stir-fried yam slices with black fungus. Yam is crisp, refreshing, and slightly slimy, while black fungus is thick and crisp. A light and healthy vegetarian dish.

Classic Sichuan dish. Beef slices are cooked in spicy red broth, placed on top of bean sprouts and other vegetables, and drizzled with hot oil. Numbing, spicy, fresh, and fragrant, the meat is tender and smooth.

Pork slices stir-fried with eggs, black fungus, and cucumber slices. The flavor is savory and delicious, rich in nutrients, and a home-style delicacy.

Clay pot stew with tofu and various seafood (like shrimp and squid). The tofu absorbs the delicious broth, and the texture is smooth and hot.

Lamb slices stir-fried with a large amount of cumin and chili. Fragrant, the lamb is tender and not gamey, with a rich Northwestern flavor.

Stir-fried squid rolls with knife-cut patterns. Crisp and springy in texture, usually with colorful peppers and other vegetables, appealing in color, aroma, and taste.

Simple stir-fried broccoli, maintaining its vibrant green color and original flavor. Crisp in texture, light and refreshing.

Meat filling sandwiched between two slices of lotus root, coated in batter and deep-fried. Crispy outside and tender inside, the crispness of the lotus root perfectly combines with the aroma of the meat.

Beef fillet served sizzling on a hot plate. The beef is tender and smooth, with a rich black pepper flavor and enticing aroma.

Sizzling squid on a hot plate, with onions and sauce. The squid is chewy and fresh, with the unique charred aroma of the hot plate.

Pork large intestine, cleaned and stir-fried with green chilies. The intestine is soft and chewy, rich in fat, and the spiciness of the chilies cuts through the richness perfectly.

Famous Sichuan dish. Tender tofu stewed in a spicy red oil sauce with minced meat. The texture is numbing, spicy, hot, and tender, very good with rice.

Pork kidney with knife-cut patterns, stir-fried over high heat. Precise heat control is crucial, resulting in a tender and crisp texture, with a sour and spicy flavor to remove gaminess.

Cold dish, tender tofu with chopped preserved egg, drizzled with soy sauce and sesame oil. Smooth in texture, cool and delicious.

Eggplant stewed in a clay pot, usually with minced meat and salted fish. The eggplant is soft and flavorful, a classic dish to go with rice.

Nanchang specialty snack. Cooked rice noodles are drained and mixed with peanuts, dried radish, chili oil, and other seasonings. Smooth and chewy in texture, spicy and appetizing.

Jiangxi specialty staple. Rice noodles stir-fried over high heat with shredded meat and vegetables. The rice noodles are dry, fragrant, and chewy, with wok hei.

Nanchang-style mixed noodles, chewy noodles mixed with special spicy sauce and toppings. Rich in flavor.

Nanchang fried rice noodles with pork intestine pieces. The rich flavor of the intestine fat permeates the rice noodles, making them more flavorful and delicious.

Stir-fried rice noodles with beef slices. The beef is tender, the rice noodles are smooth, and it is a classic staple choice.

Beef slices stir-fried with noodles and vegetables. The noodles absorb the meat juices, savory and delicious.

Noodle soup with a delicious broth and tender beef slices. Steaming hot, suitable for those who like soup.

Hot mixed Nanchang rice noodles, milder than cold mixed noodles. Usually includes vegetarian toppings, smooth, fragrant, and spicy.

Freshly stir-fried beef slices and vegetables served over white rice. The sauce is rich and very good with rice.

Braised eggplant, soft and flavorful, served over rice. The eggplant is oily, fresh, and fragrant, an excellent pairing with rice.

Squid over rice stir-fried with black pepper flavor. The squid is fresh and delicious, the black pepper is slightly spicy and aromatic, stimulating the appetite.

Classic Sichuan twice-cooked pork served over rice. The pork belly slices are charred and fatty but not greasy, paired with garlic sprouts and fermented black beans, savory and slightly spicy.

Beef cubes and rice stir-fried over high heat. The rice grains are distinct, and the beef is charred and fragrant.

Fried rice with shrimp, colorful, light, and delicious.

Spicy stir-fried dried tofu over rice. The dried tofu is chewy, the sauce is spicy, economical and satisfying.

Stir-fried green chilies with meat served over rice. The fresh spiciness of the chilies and the aroma of the meat combine to make an appetizing home-style rice dish.

Representative of Cantonese savory congee. Rice is cooked until soft, with pieces of preserved egg and shredded lean pork. Smooth in texture, savory and delicious.

Congee cooked with lily bulbs and shrimp. Lily bulbs are sweet, shrimp are fresh, with nourishing properties, and a light flavor.

White congee with chopped vegetables. Light and refreshing, with the fragrance of vegetables, suitable for those who want a light meal.

Congee cooked with sweet corn kernels, or a porridge made from cornmeal. Sweet in taste, delicate in texture.

Pork strips coated in batter and deep-fried, usually with Sichuan peppercorns. Crispy outside and tender inside, with a numbing and rich aroma. Can be eaten directly or used in hot pot.

Fried chicken pieces similar to Salt and Pepper Chicken. The chicken is marinated and flavorful, with a crispy crust and tender meat.

Famous Sichuan dish. Chicken pieces fried until dry and fragrant amidst a large amount of dried chilies and Sichuan peppercorns. Numbing, spicy, crispy, and very satisfying.

Northeastern famous dish. Pork tenderloin slices are battered and deep-fried, then drizzled with sweet and sour sauce. Golden in color, crispy on the outside, sweet and sour, and appetizing.

Whole shrimp deep-fried and then stir-fried with salt and pepper. The shrimp shells are crispy and edible, savory and delicious, a great snack with drinks.

Usually a combination of Sizzled Sliced Pork and Sizzled Shrimp. The pork and shrimp pieces are crispy outside and tender inside, coated in a savory sauce.

Lamb slices stir-fried with a large amount of scallions over high heat. Rich in scallion flavor, it removes the gamey smell of lamb, and the meat is tender.

Hunan-style stir-fried beef. Beef slices stir-fried with wild peppers, celery, etc. Spicy, tender, and smooth, with a strong wok hei.