Xinzhou school
Fried snail with mint
Fried snail with mint is a traditional famous dish of Han nationality in Shangrao City, Jiangxi Province, which belongs to a branch of Gancai Raobang cuisine. 500 grams of snails and mint stir-fried, delicious and fragrant, deeply loved by local people. Shangrao people have a plate of mint fried snails, a bottle of beer and a golden partner for dinner.
Xinzhou Xiong fish head roasted tofu
Roasted tofu is a famous dish in Xinzhou District, Shangrao City, Jiangxi Province, which belongs to Gancai Raobang cuisine. It combines the "delicious" of fish head and the "delicious" of tofu, and has a unique flavor.
Xinzhou taro beef
Xinzhou taro beef is a famous dish of Han nationality in Xinzhou District, Shangrao City, Jiangxi Province, which belongs to Jiangxi cuisine. Popular in Xinzhou District, Shangrao City, Jiangxi Province. The main ingredient of Xinzhou taro beef is cooked with Xinzhou local specialty taro and local Chaoyang beef, which is a local specialty of Xinzhou.
shangrao chicken legs
Shangrao drumsticks are famous all over the country, and the shouts of selling drumsticks at railway stations are enough to wake you up in the middle of the night. Shangrao chicken leg is a Han snack in Shangrao, Jiangxi. It uses the extra-large chicken leg of Shangrao local pheasant on the mountain. New products carefully developed by modern food technology according to traditional technology. Crisp and tender, spicy and appetizing, it is a good product for dining, drinking, leisure and giving gifts to relatives and friends.
Xuri school
Tiandun fried beef
Fried beef with Tiandun is a kind of Gancai Raobang cuisine, which is a special dish in Tiandun Town, Shangrao County, Jiangxi Province. Because of its delicious taste, it was selected as "Top Ten Shangrao Special Cuisine Favored by Tourists in 20 10". Tiandun fried beef is made of Tiandun water beef, a local specialty of Tiandun Town, with Tiandun local tea seed oil, and then add onions, peppers and other accessories. It tastes delicious and is deeply loved by the people.
Yanshan school
Dictyophora leucophylla
Dictyophora dictyophora is a specialty of Qianshan County, Shangrao City, Jiangxi Province. Dictyophora dictyophora is an excellent mushroom with high nutritional value. There are 460,000 mu of Phyllostachys pubescens forest in Yanshan County, and the resources of Dictyophora are rich. Dictyophora dictyophora is a precious edible fungus, known as the "queen of fungi" and a palace treasure of Ming and Qing dynasties. It is not only elegant and refreshing, rich in fragrance, unique in style, but also rich in nutrition, and contains 17 amino acids and 16 trace elements necessary for human metabolism. It has dietotherapy and health care functions such as lowering blood pressure, preventing cancer and losing weight, and is precious at banquets.
Guangfeng school
Guangfeng baked crucian carp with peas.
Baked crucian carp with peas in Guangfeng is a famous dish of Han nationality in Guangfeng County, Shangrao City, Jiangxi Province, which belongs to the Rao Gang dish of Gancai. Because of its "fresh and tender" advantages, it is deeply loved by the people. Baked crucian carp with peas in Guangfeng, the main ingredient is Yongfeng peas, a specialty of Guangfeng. The crucian carp is selected from the crucian carp produced in Fengxi, Guangfeng, and the oil is tea seed oil.
Hengfengpai
Heng feng gang bian goose
Hengfeng Gangbian Goose is a famous dish of Han nationality in Hengfeng County, Shangrao City, Jiangxi Province, which belongs to the Rao Gang dish of Gancai. It has the characteristics of "bone is fragrant and meat is tender". The main ingredient of Hengfeng Gangbian Goose is Gangbian Goose, which comes from Gangbian Township, Hengfeng County.
Hengfeng dog meat
Hengfeng County is located in the northeast of Jiangxi, with a forest coverage rate of over 70%, beautiful environment and pleasant scenery. Dog meat is the most famous food in folk history. After hundreds of years of precipitation, the dog meat in Hengfeng Four Seasons is a collection of traditional folk practices, and it has the reputation of "smelling the dog meat in Four Seasons, the gods and bodhisattvas can't stop it".
Yiyang school
Yiyang Guo Jing braised pork
Yiyang braised pork, also known as "Guo Jing braised pork", is a traditional dish of Han nationality in Yiyang City, Jiangxi Province. This technology was introduced by Tu Guangming, a chef from Jiang Jingguo, southern Jiangxi, in 1930s. The above pork belly is the main raw material, supplemented by dried plum, sugar, monosodium glutamate and refined salt. It has the characteristics of bright red color, overflowing plum fragrance and oily but not greasy.
Yang Guo Island Fish
Yiyang national road fish is made of high-quality Xinjiang red carp, crucian carp, bighead carp and grass carp as the main raw materials, supplemented by unique ingredients, and stewed evenly with low fire for about 30 minutes. It has the characteristics of delicious and tender.
Yiyang chicken
This kind of Lai is popular in Yiyang area, where hens are steamed with lobster sauce, which is an authentic hometown dish with strong local characteristics of Yiyang. Yiyang chicken soup is delicious, tender, full of fragrance and rich in nutrition.
Yuganpai
Yugan Chili fry meat
Fried meat with dried Chili peppers has the characteristics of "spicy mouth but not spicy heart, thin skin and thick meat" Fried meat with dried Chili peppers is a branch of Raobang cuisine, which is a famous dish in yugan county, Shangrao City, Jiangxi Province, and one of the "Top Ten Gancai". The chili used for frying meat with dried chili is a local specialty chili in yugan county-dried chili is spicy.
Poyang school
Poyang tricolor fish
Poyang tricolor fish, also known as Baise fish, refers to a mixed dish of grass carp, crucian carp and catfish in Poyang. Raobang cuisine, which belongs to Gan cuisine, is now rated as one of the top ten famous dishes in Shangrao.
Chunbu Laohuangyatou
In Poyang food culture, vegetables pickled with yellow teeth have always been the most famous specialty.
Wuyuan school
Wuyuan pumpkin paste
"No meat, no steamed meat, no vegetarian food, no paste", in addition to steamed vegetables, paste vegetables is also a major feature of Wuyuan cuisine in Jiangxi, such as paste pumpkin, paste tofu, paste cucumber ... At the wedding reception, paste tofu or paste bean sprouts is an essential hometown dish.
Wuyuan Hu tofu
Tofu paste is the first appetizer at the banquet in Wuyuan area, which is delicious. ... paste tofu is the first appetizer at the banquet in Wuyuan area, and it tastes delicious.
Wuyuan steamed carp
Steamed carp from Wuyuan is a traditional dish of Han nationality in Wuyuan (formerly Huizhou), Jiangxi Province, which belongs to Huizhou cuisine. This dish is bright red in color, tender in meat, tender and slightly sweet, and attractive in appetite. Because the red carp has a wide back, a small head, a short tail and a big belly, it stands on the table like a red purse, so it is called "purse red carp".
Steamed lotus root pill
Lotus root will be oxidized to black when exposed to air, because its tissue contains flavonoids and polyphenol oxidase. In order to prevent lotus root from discoloring, it can be soaked in light salt water and a few drops of vinegar can also prevent it from being oxidized. Scalding with boiling water is also very useful. When processing lotus root mud, you can chop it into mud with a knife, clean it with an eraser, or beat it into lotus root mud with a blender. When beating the lotus root paste with a blender, add some water, otherwise your blender may be difficult to operate.