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2024-08-25
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Epic spicy Jiangxi dinner organised by Professional Food Critic. Here are the highlights.開胃蘿蔔, 老坛洋姜, 鄱湖酒糟魚, 香菜拌牛肉 to start.紅燒甲魚. Collagen packed and incredibly gelatinous.南昌手磨米粉蒸肉. This may not look much but the rice vermicelli had all the lard soaked up is heavenly delicious. 莲花血鸭 Initially I thought this was going to be the usual pig blood curd we usually see. But it was rather tiny bits of sheldrake (麻鴨) stirred fried in duck blood. Very savoury and best pair with a pint.乾鍋魚子魚泡 Spicy fish ma
開胃蘿蔔, 老坛洋姜, 鄱湖酒糟魚, 香菜拌牛肉 to start.
紅燒甲魚. Collagen packed and incredibly gelatinous.
南昌手磨米粉蒸肉. This may not look much but the rice vermicelli had all the lard soaked up is heavenly delicious.
莲花血鸭 Initially I thought this was going to be the usual pig blood curd we usually see. But it was rather tiny bits of sheldrake (麻鴨) stirred fried in duck blood. Very savoury and best pair with a pint.
乾鍋魚子魚泡 Spicy fish maw. Unlike the usual fish maw that we have, it was completely decomposed. Perfect for soaking up the broth.
临川牛杂 Beef brisket and tendon perfectly tenderised.
悦庐小炒肉 Wok hei packed with a nice kick.
家鄉炒藕帶 fresh and crunchy
家乡苦瓜通菜梗 loved the refreshing bitter sweet composition of the dish. A rare find in the usual HK dining scene.
南昌炒粉 Friends from Jiangxi Province were excited about this. For me it was a bit too moist for my taste (chefs sitting next to me commented that the texture reminded them of stir fried instant noodles). But the flavours were on point and it was in general a delicious treat.
The meal ended with a bang with Glutinous mochi-like Chinese doughnuts 南昌白糖糕!
Overall a very authentic Jiangxi meal deliciously delivered with bold flavours and colours!
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