贡江楼(于都店)

From the customer's perspective, a good restaurant is one that has a comfortable environment, good food, good service, fast food, cleanliness, and reliable food. In addition, it should be reasonably priced, affordable for ordinary people, and have convenient transportation and plenty of parking spaces.

Good decoration style, beautiful environment, diverse dishes

Yudu County was named "Yudu" because of Yu Mountain in the north. It was renamed "Yudu" in 1957. The county was established in the sixth year of Emperor Gaozu of the Western Han Dynasty (201 BC). It has a history of more than 2,220 years. It is known as the "mother of six counties" and the "center of communication between Fujian, Guangdong and Hunan provinces". Yudu is a large county with a population of one million, a thousand-year-old cultural hometown, and the source of the Long March. Food has always been closely related to business. Yudu has a long history, rich products, convenient transportation, and a large number of merchants. The food also has its own characteristics. For example, fried bacon with brown clams, deep-fried large pieces of fish, green vegetables and taro paste... Recently, an old classmate of several decades returned home with his family from other places. He found Gongjianglou, a county that specializes in authentic Hakka cuisine, from the recommendation on the Internet. It didn't step on thunder, and there were many surprises. The wife of the classmate who has opened a hometown cuisine specialty restaurant for several years praised "After eating hometown cuisine for a few days, this one tastes the best." Gongjianglou is a renovated and upgraded version of the original Yinhai Star. It is a popular online restaurant among locals. It opened in November 2019. It has a simple decoration, 30 private rooms, booths and 3 banquet halls of different sizes, and can accommodate 800 people for dinner at the same time. We ordered the meal late that day. Fortunately, we called and said that a reservation had just been cancelled, leaving only one private room, which seemed to be reserved for us. Let's stop talking and look at the dishes: Fried bacon with brown clams This is the most memorable delicacy for outsiders. Brown clams, the local pronunciation is brown embryo, brown bud, etc. These two words are similar in sound and meaning, referring to the flowers of palm trees, when they are about to bloom. Fresh brown clams and fragrant bacon are stir-fried with peppers and garlic until cooked. It is bitter and sweet, bitter and fragrant, strong and soft, mellow and thick. It has all the five flavors of life. Those who taste it for the first time can't bear to put it down, and they don't want to stop eating when they eat it again. Boiled front legs (soup) Also known as "big pot soup", it is generally made from the fat and lean meat of the front legs of the pig. First, put the fat slices into the pot, boil out the lard, and then stir-fry with the front legs of the pig that have been mixed with local sweet potato flour. Add water and cook until done. Pour into a bowl and serve with chopped green onions. The ingredients are exquisite, the method is simple, but the taste is very delicious. Licun beef Licun beef originated from Licun Township, Yudu County. There was a woman named "Gaojiao Po" in Licun Market. She was particularly good at stir-frying beef. Whenever there was a market, the people around would buy good beef and go to Gaojiao Po's house to let her stir-fry for her. Because Gaojiao Po stir-fried beef with wheat leaves, the wheat leaves were crisp and the beef was tender, and the combination of meat and vegetables was delicious, the method and reputation of Licun beef spread in southern Jiangxi. The classic Licun beef is generally made with oil lettuce as the base, stir-fried with lard, and the heat must be controlled well, otherwise the meat will always be unpalatable. There is still some difference between this restaurant and the one on Licun Street. Hakka Double Balls This dish is made of fish balls and meat balls of farm-style, made of grass carp and pork respectively, which means "abundance every year, reunion", and is a must-have dish for local festivals, weddings and housewarmings. Some will make "double balls" with soup, and some will use pork skin as the soup base. We ordered double balls cooked with local big dishes (homonymous with big wealth). Balls are quite common in Hakka cuisine, and every household will make them. For example, the meatballs in Ningdu and Shicheng are very famous, but they are still a little different from Yudu. For example, the meatballs in Yudu are much smaller, and they have a very strong ginger flavor. Green vegetable and taro paste This is a special dish that many Yudu people have eaten since childhood. It uses local ingredients and is simple to make. The so-called green vegetable and taro paste is mainly composed of two ingredients: green vegetables and taro. The taro is boiled and peeled, the green vegetables are chopped and stir-fried in a pan, and water and taro are added. Then the taro is flattened with a spatula. When the water boils, add some soy sauce with a spatula to season it, and then add some chili powder when it is out of the pan. Although it is completely vegetarian, it is rich in nutrition and you can finish several bowls of rice in one breath. In the past, because of the hardship of life, there were only sweet potatoes and taro. Now we pursue a healthy diet and pay attention to low fat and less oil. Sour vinegar duck As a traditional dish at the banquet of Yudu people, Hu duck is loved by Yudu people because of its delicious and tough meat, crisp and sweet taste, and fat and non-greasy duck meat. There are many ways to cook Hu duck, which can be braised, stir-fried, stewed, and white-cut. It is an indispensable dish for Yudu people to receive distinguished guests and celebrate traditional festivals. Hu duck, also known as real Hu duck, flower duck, and Muscovy duck. Hu duck is cool in nature and sweet and salty in taste. Chinese medicine believes that it can replenish qi, warm the middle and warm the lower body, and replenish the kidney and strengthen yang. Hu duck meat is delicious and sweet. Although it is fat, it is not greasy, and it tastes particularly crisp and fragrant. This time we ordered the sour and vinegar duck in the store, which is a bit similar to the sour wine duck in Dingnan. I don’t know if it’s too unique or for some other reason, it was not welcomed by everyone. This restaurant also has braised pork, braised loach, etc., which are said to be the specialty dishes of the store, but because of the number of people, we didn’t taste them one by one. #Where to go on weekends #Discover the colors of the journey #The scenery on the road #The food that can only be eaten locally #Try the authentic old brand

🥩Gongjianglou is a restaurant with some characteristics and class in the county. It is located in a busy road section. The entrance is not very eye-catching. If you don't pay attention, it will be hidden in a bunch of shops. As soon as you enter the gate, you will feel a simple but thick feeling. There are stairs and elevators to go upstairs. There is also a "Yudu County Food Map" painted on the wall, showing the local food of various towns in Yudu County. The elevator entrance also displays the ingredients selected by the restaurant from the deep mountains. 🍖The private room is decorated simply but elegantly. It is not very big and comfortable to sit. The service attitude is okay. The portion of the dishes is moderate. There is free parking on the roadside in front of the door. 🌟Recommendation: "Lao Biao Boiled Front Clip" is the signature dish of Gongjianglou. The name is tongue-twisting. Looking at the name, I, a foreigner, don't know what it is. When the dish is served, it turns out to be a lean meat soup. The selected front clip meat is very tender and smooth, and the soup is fragrant and delicious. "Gongjiang Sour and Cool Duck" is the signature dish of Gongjianglou. It uses farm-raised duck with grains. It looks very special. The red, yellow and green are spread on top. You can only see the duck underneath by moving it aside. The duck is fragrant, tender and a little spicy. It is delicious. "Soviet Red Braised Pork" is the signature dish of Gongjianglou. It uses pork belly as the main ingredient. It uses fat and lean pork belly to make it. The meat is fat and lean, sweet and soft, and melts in the mouth. What's special is that the red braised pork is also served with a large plate of shrimp slices. "Red Braised Sand Turtle" Sand Turtle is commonly known as small turtle. It has a wide skirt, firm meat and delicious taste. It is one of the favorite dishes in many places in Ganzhou. Turtle meat has the delicious taste of five kinds of meat: chicken, deer, cattle, sheep and pig. It is known as "gourmet five-flavor meat". Turtle also has the functions of nourishing yin and cooling blood, nourishing and regulating the middle, nourishing the kidney and strengthening bones, dispersing knots and eliminating lumps, and can prevent and treat kidney deficiency, hepatosplenomegaly, tuberculosis and other symptoms. This dish doesn't have much meat, you just need to eat the skirt, haha, it's also a spicy dish because it's spicy. 🏠Gongjianglou (Yudu Store) 📌Address: No. 39, Hongqi Avenue, Yudu County, Ganzhou City, Jiangxi Province 🚌Transportation: Get off at the "Tobacco Company" stop on Yudu Road 5, and walk 80 meters forward #New Year's First Tour #Winter Tonic Season #Local Food