Three cups of chicken, Yonghe tofu, fried meat with dried chili, roast duck with beer, head of bighead carp in Poyang Lake, fried meat with Shizuoka tobacco and bamboo shoots, steamed meat with rice flour, duck with lotus blood, stewed chicken in Jingdezhen mud, and fried bacon with chrysanthemum. During the Song and Ming Dynasties, Jiangxi people also appreciated the scenery, and Jiangxi cuisine should be very fashionable at that time. Hundreds of years later, Jiangxi cuisine may become a famous dish of its own with the change of geomantic omen! I once worked in Acacia Forest Hotel near Qingshan Lake in Nanchang for more than a year. At that time, my classmate was a chef and I was an assistant chef. The hotel has more than a dozen burners, including nine hubei cuisine dishes, two Shanghai dishes, two Cantonese dishes and one Jiangxi dish. Master Jiangxi's wormwood fried bacon, braised stone chicken and wild pepper fried mussels are all good.

Three cups of chicken, blood duck, roast goose with white wine, braised beef, braised pork feet, braised dog meat, braised lion head, steamed pork with rice flour, braised fish head, braised river fish, braised turtle with rice flour, steamed yellow croaker with rice flour, Longfeng soup, fried fish, braised river shrimp, braised eel and loach soup. Fermented Jiangxi cuisine ranks outside the eight major cuisines, but it is not without exception. Every place has its own unique flavor. There is no unified dish in Jiangxi. If it's called three cups of chicken loudly, it should be famous in Wen Tianxiang. In addition, Dongpo meat, Hakka rice flour steamed meat. Rob sparerib soup, melon and ham soup. These dishes are basically common in all parts of the province, and the taste of the ingredients is similar. Another general taste is spicy, and it is extremely spicy.

If you want to say which dish of dried vegetables is famous, the most impressive thing is to stir-fry the tip of the belly. That pig's belly with a pointed belly is that. It may take two bellies to stir-fry a bowl. The tip of the belly is fried raw, crisp outside and tender inside when fried. The landmark is a small town with mountains and water in southern Jiangxi, with good air quality, high forest coverage, salty and spicy dishes, seasonal vegetables and local chicken. The food in the picture is not very good, but it has local characteristics.