1. Bamboo shoots

Bamboo shoots are a famous ancient specialty of Jinggangshan, mainly produced in Wujing, Zhu Jing, Cinnabar, Baini Lake, Luofu, Gao Huan, Changping, Xia Qi, Mao Ping, Dalong and Bailu. Bamboo shoots can be divided into bamboo shoots and small bamboo shoots according to varieties, harvest seasons and processing methods. Winter bamboo shoots and spring bamboo shoots; Fujian bamboo shoots, smoked bamboo shoots, magnolia slices.

Winter bamboo shoots, spring bamboo shoots and small bamboo shoots can also be canned and processed into salted bamboo shoots, which are semi-finished vegetables and can be directly used for restaurants and families to make various dishes. Because bamboo shoots are delicious, crisp and contain a lot of cellulose, people not only like to eat them, but also have the function of invigorating the stomach, so there is a great demand in Jinggangshan tourism market. Products such as canned bamboo shoots, boiled bamboo shoots and salted bamboo shoots produced by Jinggangshan Canning Factory, Gao Huan, Changping, Xia Qi, Mao Ping and Dalong have a broad international sales market.

2. Redmi

Jinggangshan Redmi is one of the rice varieties, which is named after the rice skin is red. Redmi, the staple food of the Red Army during the Jinggangshan struggle, is also called pumpkin soup.

Therefore, Jinggangshan Redmi has far-reaching political significance. Redmi is mainly produced in Jinggangshan and Suichuan. Rich nutrition, high protein, delicious taste, and no expansion of production. Jinggangshan City has established a cultivation base, and Jinggangshan Redmi will make new contributions to the development of the city's tourism.

3. Redmi pumpkin porridge

Redmi pumpkin in Jinggangshan is rich in carotene, so it is red. It is closely related to the growth of the Red Army. It was the people of Jinggangshan who squeezed the Redmi pumpkin out of their mouths and supported the Red Army's persistence in those years, which led to the immortal ballad Redmi, pumpkin soup, the sound of guns in Huang Yangjie, and the five hundred-mile red skin of Jinggangshan, which was the best in Yongxin's three wars and a single spark could start a prairie fire.

2 1 century, with people abandoning the pill culture and returning to the thinking of food culture, making porridge with Redmi pumpkin in Jinggang as the main raw material has not only become a pollution-free natural food that people admire, but also a spiritual nutrition that modern people need to supplement.

4. Gageye Bean Skin King

Produced in Xixi Township, suichuan county, it is made from Jinggang natural mountain spring water and local high-quality soybeans by various unique traditional techniques.

In the Ming dynasty, bean skin was listed as a tribute and became famous all over the world. The reason why it is of high quality and distinctive features is that the mountain spring in Xixi Township, suichuan county originated from Wuzhi Peak, which is crystal clear all year round, rich in minerals and strong in cohesion, and is an ideal water for making bean skin. Second, the unique technology, in Xixi Township, the unique skill of making bean skin-; The wind of three mouths will never be passed down, while the father will pass it on to his son, and the brother will pass it on to his brother, which is still followed by others, and the generation is stronger than the generation.

Gageye bean skin king does not contain any additives. It is shaped like a rolled leaf, as thin as a cicada's wing, smooth and white, and delicious. The content of protein is as high as 48-54%, which is 1-2 times that of lean pork and beef. In addition, all kinds of amino acids are complete, which has the edible effects of invigorating spleen, moistening dryness, dispelling fire, relieving cough and resolving phlegm. For hundreds of years, it has been regarded by local mountain people as the first choice for giving gifts to relatives and friends, rehabilitating patients and nourishing pregnant women.

5. Sweet potatoes and fruits

After hundreds of years of wandering life and hard work, Hakka people have combined the dietary habits of the Central Plains with local cooking skills to form a unique Hakka food culture. Jinggang people also have many special Hakka snacks in the United States, and potatoes and fruits are one of them.

This kind of fruit is made of local red potatoes in Shizuoka through many special processes. No additives, golden color, sweet and crisp, unique taste. Sweet potato has the advantages of multi-fiber, low calorie, low fat and balanced nutrition, and is recommended as the best vegetable by the World Health Organization (WHO).

2. What are the local cuisines in Jinggangshan?

Jinggangshan, as one of the important scenic spots in Jiangxi, is rich in natural culture and customs, attracting many tourists here. Then it is too monotonous to come to Jinggangshan just to enjoy the beautiful scenery, so a big trip is to taste the local food and drinks in Jinggangshan. Let me introduce you: stewed Wushan chicken with stone: stone is delicious in Jinggangshan; Wushan chicken, a unique chicken breed in the lower Wushan Mountain of Jinggangshan, is stewed with stone ears, which has the functions of clearing heat, lowering blood pressure, nourishing yin and benefiting qi, and is especially loved by women. Stewed Wushan chicken with stone ears and fried in double winter: this is a famous local dish with winter bamboo shoots and mushrooms in Jinggangshan as raw materials. Because winter bamboo shoots and mushrooms are tender, mellow and have the effect of lowering cholesterol, this dish is very popular with the elderly and tourists who are unwell. Stir-fried loach with tofu in double winter: After loach is hungry for a few days, put loach, tofu and appropriate amount of water into the pot, and then stew it with low fire. When the loach is heated, it will drill into the tofu brain, and finally add seasonings such as chopped green onion and sesame oil. Fried stone chicken with loach and tofu: Stone chicken is a unique frog in Jinggangshan, which is characterized by tender meat. Because pheasants grow in valleys and streams, it is not easy to catch them, and where there are pheasants, poisonous snakes often appear, so dishes are more precious. Fried chicken. Is the information I provided helpful for you to understand the food tour in Jinggangshan? If not, don't hesitate. Come to Jinggangshan to taste this rare delicacy.

3. What are the specialties in Jinggangshan?

Jinggangshan cuisine belongs to Luling cuisine. Its main feature is to pay attention to cutting, heating, boiling, stewing and frying. Tastes delicious, mostly sour and spicy, and tastes crisp, crisp and tender. Most of the raw materials are local products with strong local characteristics. Famous dishes in Jinggangshan include pumpkin soup, Yongxin dog meat, fried blood duck in hometown, glass fish, fried grouse, dried shredded orange and so on.

In Jinggangshan, we often play nostalgic games. Redmi pumpkin soup has become a must-have food in every restaurant. Most importantly, Jinggangshan is surrounded by mountains and waters. Of course, the most representative farm games are:

1. Shisan Cuisine: There are dozens of local dishes with Jinggangshan characteristics, such as stone chicken, tremella and stone fish. The famous ones are: fried stone chicken, sweet and sour stone chicken, braised stone chicken, steamed stone chicken, fried stone ear, stone ear soup, braised stone fish, orchid stone fish, stone fish soup and so on.

2. Mangosteen: green bamboo shoots, fried double winter (winter bamboo shoots, mushrooms), magnolia slices, dried bamboo shoots, mangosteen fried mushrooms, pickled cabbage fried bamboo shoots, pickled cabbage fried winter bamboo shoots, bacon fried winter bamboo shoots, belly fried winter bamboo shoots, etc.

3. Game: braised tiger (local name is Xiangmang, not protecting animals), dried mountain rat, loach sauce radish soup, fried bitter vegetables, fried red-skinned vegetables, etc.

Special dishes: fried blood duck, braised dog meat, braised foot fish, braised foot fish, braised Wushan chicken, Jinggang crispy chicken, Jinggang crispy duck, Babao duck, fermented triangular tofu, fried dried loach, rice noodle loach, steamed goose with rice noodles, four-star full moon, braised mountain pig, etc.

Fourth, how to eat the specialty yuba in Jinggangshan?

Five practices: peasant braised pork S yuba, beef tendon yuba, celery yuba, cold yuba, and double pepper fried yuba.

Peasant-style Yuzhu braised pork

Raw materials:

Yuba, non-flowered meat, ginger slices, soy sauce, rock sugar.

Exercise:

1. Cut the yuba into pieces of the same size with scissors and soak them in water until they are soft.

2. Remove the flowers, peel and dice the meat, and slice the ginger.

3. Set up the oil pan, see the heat, and pour the ginger slices into the pan until fragrant.

4. Stir-fry the meat without flowers until it changes color, pour in soy sauce, add a bowl of cold water, bring to a boil, and turn off the fire for about 20 minutes. You can try knocking with chopsticks. )

5. Open fire, add a handful of rock sugar, collect some juice, and then pour in yuba until it tastes delicious.

Beef tendon bath bully pot

Raw materials:

Dried yuba, beef tendon, mushroom, star anise, cinnamon, ginger, onion, soy sauce, cooking wine, sesame oil, chopped green onion or diced.

3. It should be noted here that the materials such as anise cinnamon are marinated for too long, and the soup will have medicinal taste if it is drunk. Therefore, all the seasoning materials in the middle should be fished out. If possible, it's best to change the pot, only mix the beef tendon and soup and continue cooking until the beef tendon is crisp and rotten.

4. When the beef tendon can be easily inserted with chopsticks, add the soaked yuba and mushrooms, continue to cook for 10 minutes, and then turn to high heat to dry some soup slightly.

Finally, order a little sesame oil and sprinkle with chopped green onion or diced green pepper.

[celery mixed with yuba]

Ingredients: celery (appropriate amount), yuba (appropriate amount)

Seasoning: carrot (right amount), balsamic vinegar (right amount), soy sauce (right amount), pepper oil (right amount), salt (right amount) and sugar (right amount).

Prepare raw materials.

Celery is cut into 1cm section with oblique knife, and carrot is cut into water chestnut slices.

Blanch celery and carrots in boiling water, and then cool.

Drain celery and carrots with a net.

Soak yuba in advance, blanch it quickly with boiling water and let it cool.

Drain the yuba, and cut it into sections of about one centimeter with an oblique knife.

Mix three spoonfuls of balsamic vinegar, one spoonful of soy sauce, two spoonfuls of salt and one spoonful of white sugar into a bowl of juice, and stir evenly to dissolve the white sugar and salt.

Pour the juice in the bowl into celery and carrots.

Pour in a spoonful of pepper oil.

Stir the vegetables and seasonings evenly and refrigerate for 20 minutes, which will taste better.

Tips:

Celery and carrots should not be scalded for too long, about 40 seconds. After a long time, the taste is soft and not brittle.

Zanthoxylum oil can be made by yourself. Add vegetable oil and sesame oil to the wok, add pepper particles on low heat, and stir-fry slowly for fragrance. Remove the pepper.

[cold bath bully]

Ingredients: yuba (200g), carrot (1)

Seasoning: garlic (2 cloves), salt (1 spoon), monosodium glutamate (a small amount), soy sauce (a small amount), balsamic vinegar (2 spoons), pepper (half a spoonful) and sesame oil (a little).

Soak yuba in cold water for one hour.

When there is no hard core, take it out and dry it, and slice it with an oblique knife.

Wash and slice carrots.

Peel garlic and cut it into minced garlic.

Add a spoonful of salt.

Add a little msg.

Add half a spoonful of black pepper noodles.

Add a little soy sauce and two spoonfuls of balsamic vinegar.

Sprinkle with sesame oil and mix well. Serve.

Fried yuba with double peppers

Ingredients: yuba (50g)

Seasoning: green pepper (1), red pepper (half), oil (right amount), salt (right amount), cooking wine (right amount), soy sauce (right amount) and chicken essence (right amount).

Soak yuba in warm water in advance.

Cut the green pepper and red pepper into pieces.

Cut yuba into sections

Hot oil, stir-fry with yuba.

Pour some cooking wine on it.

Stir-fry with green pepper.

Add a little soy sauce and stir fry.

Finally season with salt and chicken essence.

Tips:

1. Soak the Yuba in cold water in summer and warm water in winter. Soak in boiling water, and yuba is easily broken.

2. yuba has the effects of clearing away heat, moistening lung, relieving cough and resolving phlegm, and is suitable for almost everyone. But people with nephritis and renal insufficiency had better eat less, otherwise it will aggravate the condition.