Nanchang cuisine is the main component of Gancai cuisine, one of the three local dishes in Jiangxi, with a long history and a certain position in China cuisine. It has a wide range of materials, prominent main ingredients, fine knife work and color separation and side dishes. The preparation method is good at burning, stewing, stewing and steaming, paying attention to maintaining the original flavor, and paying attention to spicy, rotten, crisp and tender texture. The main characteristics are: large quantity, thick oil, strong sauce color, fragrant, spicy, salty, slightly rotten and crisp, fresh and delicious, and colorful color. Three cups of dog meat, Yuzhang crispy chicken and Wuyuan Longfeng soup are all excellent dishes. Huangshanghuang roasted brine conforms to the taste of modern people. Guangdong, Sichuan, Hunan and Fujian cuisines have also settled in Nanchang.

Nanchang's snacks are a local specialty, mainly concentrated in the characteristic dining streets of Ruzi Road, Fuzhou Road, Erqi Road, Shengjin Tower Road and Yanjiang Road in Nanchang, including Nanchang rice noodles, white sugar cakes, stone street twists, flavor roasted brine and so on, each with its own characteristics.

white sugar cake

the high-quality glutinous rice is soaked, washed and filtered, then put into a stone mortar to make fine powder, boiled with boiling water, kneaded, kneaded into thin strips, spread into thin sheets, stacked in layers, bent into circles, fried until golden brown, drained from the pan, and mixed with white sugar and rice flour and sprinkled on the cake. Waxy is soft and sweet, crisp on the surface and tender on the inside.

Three cups of chicken

It's named because when cooking chicken nuggets, one cup of sweet rice wine, one cup of lard and one cup of soy sauce are added, and the chicken nuggets are cooked with charcoal fire without soup. The source of "three cups of chicken" is said to be discovered by the chef accidentally in other places. After returning to Chang, the cooking method was improved, and chives and ginger were added to the seasoning, which was covered with a small casserole and simmered on a charcoal stove. After serving, the table was full of fragrance, the chicken pieces in the casserole were red in color, the chicken was delicious, the soup was mellow and original, which was very popular.

Poyang lake lion head

Poyang lake lion head is a famous dish in Nanchang, with unique production, soft texture and delicious taste.

production method: first, shred the taro, put it in a pot, add refined salt, mix well and marinate until soft, and chop the pork into rice grains. Mix the meat, shredded taro, minced horseshoe, minced ham, dried Bess, Jiang Mo and eggs together, add dry starch, refined salt, soy sauce and pepper, beat and divide into 4 parts, each part is wrapped with a salted egg yolk, which is the green lion head. Then fire the wok, add salad oil to heat it to 51%, add the green lion head, fry it until golden brown, take it out, add broth (level with the lion head), add refined salt, cooking wine, soy sauce, onion and shredded ginger, and steam for about 2 hours. Come out of the cage until crisp and rotten, and pick off the onion knots. Heat the wok, add water to boil, add a little oil, add Chinese cabbage, refined salt, chicken essence and monosodium glutamate, stir-fry until cooked, and put it in a flat soup plate. Heat the wok again, pour the raw juice of the lion's head into the wok, buckle the lion's head on the cabbage, thicken it with wet starch, add bright oil and pour it on the lion's head.

roasted bacon with Artemisia argyi

It is delicious, unique in taste, oily but not greasy, and full of characteristics. Because its main ingredient is a local specialty, it is called a special dish.

production method: wash the selected Artemisia scoparia, cut it into strips about 3 cm, boil it in boiling water for 2 to 3 minutes, take it out and drain it. Rinse the bacon with clear water, cut it into thin slices and put it in a bowl. Prepare minced dried pepper, chopped green garlic, Jiang Mo, monosodium glutamate and cooking wine, put oil in a wok, and when the oil temperature is 61%, stir-fry the prepared seasoning minced dried red pepper, Jiang Mo and chopped green garlic in oil when it is 81%, then stir-fry the bacon in the wok, then put it in Artemisia annua, and add cooking wine and monosodium glutamate.

yuzhang crispy duck

has a bright red color and a strong crispy flavor.

production method: the clean duck belly is stuffed with spices such as ginger, onion, star anise, spiced, etc., and the skin surface is repeatedly rubbed evenly with cooking wine, salt and pepper, pickled for half an hour, steamed in a cage until it is five or six ripe, taken out, coated with cooking wine and soy sauce, dried and fried until the skin is crisp. Remove the bones from the fried duck, batch it into diagonal strips with an oblique knife, put it neatly in a buckle bowl (with the skin facing down), put shredded ginger, shredded mushroom, shredded dried pepper, shredded winter bamboo shoots and shredded mullet on the surface, add soy sauce, refined salt and monosodium glutamate into 51g broth, and pour it into the bowl. Then steam the buckled duck strips into a cage until they are drunk, pour out the original soup and turn them over in the middle of the plate. Thicken the original soup, pour in red oil, pour it on the duck, and sprinkle with pepper.

Steamed sausage with bamboo tube powder

is characterized by strong bamboo flavor, crisp, rotten and spicy.

production method: cut the fat sausage into rhombic blocks with a width of 2cm, slice ginger, put water, cooking wine and ginger slices into a wok on fire, boil and then blanch the fat sausage. Cut the remaining ginger and dried pepper into powder, put the boiled fat sausage in a porcelain bowl and pickle it with cooking wine, soy sauce, salt and monosodium glutamate for one hour. Mix Jiang Mo, dried pepper powder, spiced rice flour, pickled fat sausage, and appropriate amount of water. Take a bamboo tube (with knots left at both ends and a cover opened from the surface), brush it with oil, pad the lettuce, put the mixed raw materials of steamed pork intestines into the bamboo tube and steam it over high heat until it is crisp and rotten. Before serving, pour hot red oil on it.

Jiangxi-flavored milk dog meat

is delicious and slightly spicy, and it is a delicious food to accompany wine.

production method: take the limbs of the suckling dog (the soft part is reserved for it), and pickle them with scallion, cooking wine, star anise, refined salt and monosodium glutamate. The remaining ginger, chives, dried peppers and garlic are minced. Deep-fry peanuts, collapse them into powder with a knife, and blow them off. Put Jiang Mo, chopped green onion, minced dried pepper, minced garlic and minced peanut in a bowl, and mix with broth, refined salt, monosodium glutamate, pepper, sesame oil, balsamic vinegar and red oil to make marinade for later use. When making, the pickled dog meat is steamed in a cage, taken out and dried, boneless, then cut into 4.5 cm wide slices, neatly arranged in a plate, and decorated with mixed marinade.

Nanchang rice noodles

have a long history. They are white, tender, not rotten after long cooking and not broken after long frying. The main raw material is high-quality rice. It has to go through many processes, such as soaking rice, grinding pulp, filtering, and collecting pulp. It is also convenient to eat. It can be cold, fried and boiled. Jiang Mo, minced garlic, sesame oil, soy sauce, chopped green onion, minced pickles and, most importantly, peppers and peppers that Nanchang people like must be added. Come to Nanchang to taste the delicious Nanchang rice noodles, which is memorable.

Flavor roasted brine

Walking in the streets of Nanchang, if you want to taste the special flavor, you should buy some flavor roasted brine to eat. There are many marinated shops in Nanchang, which are crowded all day, and occasionally there are long queues in front of the shops. This shows that Nanchang people love marinated food. This special food is easy to carry, suitable for drinking and eating, and also a good gift for friends and relatives. Therefore, most tourists come to Nanchang to taste roasted brine as a great pleasure.

Stone Street Twist

More than 111 years ago, there was a small shop on Stone Street in Nanchang, which was crowded with customers every day. This is the well-known "Pinxiangzhai" dough twist shop. This Xu couple's shop has a small storefront, which is clean and tidy. The egg yolk twist produced is fine and small, like a double dragon winding, golden and shiny in color, crisp, fragrant and refreshing in taste, which is very popular with consumers. Because it is still ahead of the manual fine rubbing, it maintains its original flavor and characteristics, and it is still loved by people. Everyone used to call it "Stone Street Twist".

crock simmer soup (my favorite, highly recommended! ! ! )

Jiangxi follows the traditional folk method of stewing soup, taking native chicken, turtle, gastrodia elata and Hericium erinaceus as raw materials, adding natural mineral water, putting them into a giant earthenware crock, and stewing them with hard charcoal fire at constant temperature for more than seven hours. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, and the taste is fresher, fragrant, mellow and thick, and the nutrients are not easy to lose; The famous ones are fragrant pear stewed old duck soup (which can clear dryness and moisten lung, nourish yin and clear heat), burdock stewed ribs soup (which can clear heat and relieve summer heat, tonify kidney and strengthen body) and cuttlefish stewed pork ribs (which can replenish spleen and qi, strengthen spleen and nourish blood), all of which are highly sought after by diners.