This is a family inn that also serves food. The owner is very young and is also a chef. The restaurant's dishes are mainly farm dishes, which means that most of them are common dishes, with few local specialties or dishes with superior techniques. If you are lucky in spring, there may be some wild vegetables available, but there is almost nothing during the National Day. I tried my best to order a few dishes that are rare in other places. The portion is OK and the taste is OK. [Braised Stream Fish ￥48] I thought that Jiangxi is close to Poyang Lake, so the fish should be good. There were still several fish served. The fish was also fresh and not dried. Although it looked like a lot of peppers, it was not very spicy. You can eat it with confidence. I think that although Jiangxi people also eat spicy food, the spiciness is not comparable to that of Hunan and Sichuan. [Red Army Dish ￥22] It is purple shellfish. For those who are used to light Cantonese cuisine, it may be a little oily, but it is generally OK. [Kuzo powder tofu ￥28] Kuzo powder for drinking can often be seen, but Kuzo powder tofu is rare. In fact, it is Kuzo powder cut into tofu blocks, nothing special. The portion of the dish is generous, tasty, and as soft as a cake. 【Zongye Pig's Trotters￥48/portion】This is a local specialty. Although I don't think it's homemade, it's probably bought ready-made Zongye Pig's Trotters and heated up. It's a bit like the way to cook white-cut pig's trotters. Dip it in the sauce and eat it. The pig's trotters have no smell, but are light, without the taste of secret spices, just like the original flavor, so there's nothing special about it, and I didn't have a deep impression after eating it. But since it's a local specialty, I have to try it anyway.

YI XIE SAN QING KE ZHAN

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