Fried bacon with Artemisia selengensis
Artemisia selengensis is a kind of green vegetable with special fragrance, which is usually eaten with its stems. The entrance of Artemisia selengensis is crisp, fried with meat, delicious and fragrant. Fried bacon with Artemisia selengensis is a famous specialty in Jiangxi.
Lushan century
Don't think that "chicken" is the kind of domestic chicken you imagine. It is actually a kind of pockmarked frog, also known as red frog and brain-piercing frog. It has an ochre body, small forelimbs and powerful hind limbs. It hides in caves during the day and feeds at night. Its shape is similar to that of an ordinary frog, but it is big and fleshy, generally weighing 3420, about a catty. It is named because its meat is tender and fat like chicken. This dish is usually served in Jiangxi restaurants in Shenzhen. People's original name is "braised stone pot chicken". The most authentic one is behind Le Tong Orthopedic Hospital. If you can drive to have a taste, you won't feel a long way.
Stone fish scrambled eggs
Stone fish is a specialty of Lushan Mountain. It lives in the springs and waterfalls of Lushan Mountain all the year round. This kind of fish is small, long and slightly flat. Its meat is tender and delicious, and its taste is mellow. Scrambled eggs with stone fish is a delicious dish with rich flavor, golden color, crisp outside and tender inside.
Clear soup and cake
Take fresh and tender lean meat as stuffing, wrap it in tough dough and cook it into clear soup; In addition, glutinous rice flour, sugar, hemp seed and sweet-scented osmanthus are made into cakes and soaked in clear soup. Salty and sweet, fragrant and delicious, soft but not greasy.
White sugar sponge cake
High-quality glutinous rice is soaked, washed and filtered, ground into fine powder in a stone mortar, kneaded into thin strips with boiling water, spread into thin slices, stacked layer by layer, bent into a circle, fried to golden brown, filtered out of the pot, mixed with white sugar and rice flour, and sprinkled on cakes. Waxy is soft and sweet, crisp outside and tender inside.
Yifu noodles
Knead flour and eggs to moderate humidity, cut into thin strips, fry until slightly yellow, cook in chicken soup until soft, and sprinkle with chicken, minced ham, shredded mushrooms and chopped green onion. Noodles and soup are fresh, light and delicious. In Qing Dynasty, Nan 'an prefect was easy to eat, and the recipes were spread among the people, so they were called noodles.
Lotus leaf meat
Lotus leaf meat in Gannan, with lotus leaves at the bottom of the cage. A large piece of meat is dipped in spices and rice flour, steamed on the leaves, wrapped in a lotus leaf, steamed again, and served in a cage. Now Ganzhou is making ribs with lotus leaves. The ribs are wrapped in spicy powder and are also a row of leaves. After steaming, they will be served. The dishes steamed from lotus leaves are fragrant and have a unique flavor.
Stray chicken
Jiangxi cuisine is mainly composed of Nanchang, Xieyang Lake and Gannan. Their common characteristics are: strong flavor, heavy oil, prominent main ingredients, and attention to maintaining the original flavor. In terms of taste, it focuses on salty, fragrant and spicy, and people from Shu, Hunan and Jiangxi are equal.
Squeeze powder
Speaking of making rice noodles, many people who have been to Yichun have eaten them. Since ancient times, the southern land of fish and rice has a tradition of making rice noodles out of surplus grain. My hometown is no exception. Compared with Yunnan crossing the bridge rice noodles, Guangxi Guilin rice noodles, Hunan and Guangdong wide noodles, Fujian fine powder and Jiangxi rice noodles have their own world.