Ximazhuang Xiong's Snail King
The Xiong family's old Snail King shop has a very shabby storefront and a small space. Nowadays, not far from the old shop, a new storefront is available for dine-in. Besides snails, Xiong's Snail King is famous for its quail and pig liver powder. The paper-wrapped quail is small, fragrant, crispy on the outside, and tender on the inside, making it deliciously crispy. When you open the paper wrap, it emits a burnt aroma that is very enticing. Additionally, the fried glutinous rice balls are plump and tender. The pig liver is also surprisingly delicious.
Lao Min Tianluo Restaurant
The specialty here is the razor clams, which have a nice fresh and sweet taste. The combination of freshness and spiciness, sweetness and oiliness is unique, quite different from the purely spicy razor clams found elsewhere.
Huzi BBQ
The highlight of the evening is definitely the barbecue. For me, skewers paired with clams are a perfect match. As for clams, Huzi BBQ on Supu Road is second to none. The ingredients are excellent, with almost no empty shells and very little sand. The clams are stir-fried to perfection, each one plump, with a broth that is yellowish-brown, delicious, and spicy. The flavor is not complex but excellent, and not greasy, leaving you feeling refreshed after eating. The other barbecued items are also very good, such as honey-glazed chicken wings and soy milk brushed with honey.
Pangzi Fried and Boiled
It seems to be a unique delicacy of Nanchang, and it so happens that I have had more than ten years of acquaintance with the young owner of this fried shop. The fried food at Pangzi is very popular among university students, and its specialty lies in the chili sauce, which is handmade by the owner's wife. The sauce is fresh and spicy with an endless aftertaste. The frying technique is also excellent; once fried, the food is neither dry nor tough, but only crispy and fragrant.
Tan Ji Thirteen Spices Handheld Crayfish
The crayfish here will definitely receive unanimous praise from the citizens of Nanchang. In the summer, people often line up on the street outside the main store on Chuanshan Road. The sauce-braised king prawns have had their veins removed, are full of sauce flavor, and are very tasty. After removing the veins, you can easily peel off the shrimp shells by gently pulling on both sides, making it very convenient. There are also unique steamed crayfish here, with fresh and delicious shrimp meat that has no off-flavors, proving the quality of the shrimp meat. The steamer with mixed seasoning and mustard sauce is moderately salty.
