First, shred taro, put it in a pot, add salt, mix well and marinate until soft, and chop pork into rice grains. Then put the meat, shredded taro, minced horseshoe, minced ham, dried Beth and Jiang Mo into the box. Beat in eggs, add dry starch, salt, soy sauce and pepper, and beat until sticky. Divide into 4 portions, each with a salted egg yolk, which is the raw lion head. Then stir-fry the wok with high fire, add salad oil and heat it to 50%, add the lion's head, fry it until golden brown, take it out, put it in a soup bowl, put the soup (flush with the lion's head), add salt, cooking wine, soy sauce, onion and shredded ginger and steam it for about 2 hours. Come out of the cage until crisp and rotten, and pick off the onion knots. Heat the wok, bring it to a 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 pot soup plate. When the wok is lit again, pour the original sweat of the lion's head into the wok, buckle the lion's head on the cabbage, hook the glass with wet starch, add bright oil and pour it on the lion's head.

Its characteristics: unique production, soft texture and delicious taste.

Steamed sausage with bamboo tube powder

Cut the clean fat sausage into diamond-shaped pieces with a width of 2 cm, slice ginger, put water, cooking wine and ginger slices into a wok, bring it to a boil with high fire, and then blanch the fat sausage. Cut the remaining ginger and dried pepper into powder, put the cooked fat sausage into a porcelain bowl and marinate it with cooking wine, soy sauce, salt and monosodium glutamate for one hour. Mix Jiang Mo, dried pepper, spiced rice flour, pickled fat sausage and proper amount of water. Take a bamboo tube (with knots at both ends and a cover on the surface), brush it with oil, pad it with lettuce, put the mixed steamed sausage into the bamboo tube, and cover it. Then put the bamboo tube powder into a cage and steam it for a long time with high fire until the fat sausage is crisp and rotten. Pour hot red oil before serving. Basic characteristics: Bamboo is fragrant, crisp, rotten and spicy.

Sanbeijiao fish

First, cut off the fish head, put it in a boiling pot for a while, take it out, scrape off the white film and mucus with clear water, cut it around the fish back shell with a knife, take out the internal organs, wash it, and cut it into 2.5 cm square pieces. Then put the foot fish in a sand bowl, add lard, soy sauce, sweet wine Niang, onion knots and ginger slices, cover the pot and boil it with strong fire, then move it to low fire and stew it until it is crisp and rotten, then take it out with strong brine sweat, add monosodium glutamate, sprinkle with pepper powder and sprinkle with sesame oil, and serve.

Its characteristics: mellow and original flavor.

Zhang Yu crispy duck

Fill the clean duck belly with ginger, onion, star anise and spiced spices. Rub the skin evenly with cooking wine, salt and pepper repeatedly, marinate for half an hour, steam it in a cage until it is five or six times ripe, take it out, spread it with cooking wine and soy sauce, dry it, spray oil from the pan, and fry the duck until the skin is crisp when the oil temperature reaches seven degrees. Boning the fried duck, batch it into oblique knives, put it neatly in a buckle bowl (skin down), add shredded ginger, shredded fragrant shavings, shredded dried Chili, shredded winter bamboo shoots, shredded mullet and 50g of good soup, add soy sauce, refined salt and monosodium glutamate to make a marinade, and pour it into the bowl. Take a flat plate and decorate it for later use. Then put the buckled duck in the cage until it is finished, pour out the original soup and buckle it in the middle of the plate. Dilute the original soup, pour in the red oil, pour it on the duck, sprinkle with pepper and serve.

Its characteristics: bright red color and crisp fragrance. Note: Nanchang used to be Zhang Yu County in ancient times, so Nanchang is also called Zhang Yu.

Fried bacon with wormwood

Wash the selected Folium Artemisiae Argyi, cut it into strips of about 3 cm, boil it in boiling water for 2 to 3 minutes, take it out and drain it. Rinse the bacon with clean water, cut it into thin slices and put it in a bowl. Prepare dried pepper, green garlic, Jiang Mo, monosodium glutamate and cooking wine. When cooking, put oil in the wok. When the oil temperature reaches six degrees, put the prepared seasonings such as dried red pepper powder, Jiang Mo and green garlic into the oil and stir-fry. At 8: 00, first fry the bacon in a wok, then add mugwort leaves, and then add cooking wine and monosodium glutamate. Its characteristics: delicious taste, unique taste, oily but not greasy, outstanding characteristics.

Note: the main ingredient of the dish is a local specialty, so it is called a special dish.

Three cups of dog meat

Wash the dog meat and chop it into 2 cm square pieces. When cooking, put the dog meat into a sand bowl, add a cup of salad oil, soy sauce and cooking wine (about 50g each), and cover with ginger slices, aged slices and dried peppers. When the fire boils, move to low heat and stew until crisp and rotten. Then put high fire to collect the concentrated marinade, pick out the dried peppers, put monosodium glutamate and onion segments, and pour sesame oil. Characterized by crisp rotten juice, fresh and spicy.

Kuang Lu Shi Ji is depressed.

First, put the oil in the wok and stir-fry the sauce, and pour in the oil for a long time to drain. Take a fish dish, leave a little oil in the pot, put the white sugar into the sticky sugar solution, and build a rockery at one end of the fish dish with the soaked sauce. Slice ginger and shred onion. Then put oil on the wok, heat it to 40% oil temperature, and paste the stone chicken legs with egg white and wet starch to lubricate the wok. Leave a little oil in the pot. Stir-fry onions and ginger in a pan. Pick up onion and ginger, add garlic and soup. After the garlic is cooked, add the oilstone drumsticks, add cooking wine, refined salt and monosodium glutamate, and stir-fry until the peppers are not sprinkled. Stir well. Put the pot on the other end of the plate. It is characterized by unique shape and tender garlic.

Dry-flavored mutton

Take the limbs of the suckling dog (leave the soft parts for it) and pickle them with scallion, cooking wine, star anise, refined salt and monosodium glutamate. Chop the remaining ginger, chives, dried peppers and garlic. Stir-fry raw kernels, break them into powder with a knife, and peel them with air. Put Jiang Mo, chopped green onion, dried pepper, minced garlic and minced raw kernel into a bowl, and mix with good soup, refined salt, monosodium glutamate, pepper, sesame oil, balsamic vinegar and red oil to make a marinade for later use. When making, the pickled dog meat is steamed in a cage and then taken out to dry. Boneless dog meat, then cut into 4.5 cm wide pieces, neatly arranged on the plate, decorated with mixed brine. This dish is delicious, slightly spicy and a good table wine.

Filled wax gourd ring

Take the mold and carve the wax gourd into 12 pieces, put them in a wok and blanch them with boiling water until they are just cooked, then rinse them with cold water for later use. Put the cooked crab meat and egg white into a bowl, add refined salt, monosodium glutamate and white sugar and mix well for later use. Put the shrimp paste into a bowl, add salt, cooking wine and wet starch until it becomes sticky, take a cooked wax gourd ring, and dip dry starch on it to brew the shrimp paste. When cooking, the wok is on fire, add salad oil, add wax gourd rings when it is heated to 40%, soak shrimp paste in warm oil, remove it and put it on the plate. Leave a little base oil in the wok, stir-fry the crab meat until the egg white is just cooked, then add chicken oil, thicken it with wet powder, pour the oil on the wax gourd ring and sprinkle with shredded chives. Its characteristics are light and refreshing, delicious and fresh.

Hometown crispy rice

The making method is to divide the crispy rice into pieces. Slice pig blood into thick slices, slice chicken breast with sizing and lubricating oil, slice vegetables with inclined blade, slice winter bamboo shoots, slice dried Chili with inclined blade, slice onion and slice ginger with nails. Then stir-fry the wok with seasoning vegetables and winter bamboo shoots for a while, add good soup, pig blood, boil, skim the foam, add refined salt, add chicken slices and monosodium glutamate, boil, thicken the wok, put it in a bowl, sprinkle with chopped green onion and drizzle with sesame oil for later use. Heat the wok and put oil in it. When the oil temperature reaches 70%, push it into the skin, fry it until it is crisp and hard, take it out and put it in a deep dish. When serving, pour the dishes in the bowl on the rice crust.

Wuyuan Longfeng decoction

Slaughter the snake first, then peel it, leaving its head and tail, removing its internal organs, cutting off its teeth and poisonous glands with scissors and washing it. Longan and litchi are shelled, lotus seeds are pitted, and medlar and jujube are washed. When cooking, put the snake and chicken into a bowl at the same time, add longan, lychee, lotus seeds, medlar, red dates, shredded ginger and refined salt, inject 750g of clean water, steam until rotten, and sprinkle with pepper.

It is characterized by reddish color, sweet and salty taste, rotten meat and fresh taste. It is a nutritional supplement for autumn and winter.

trash

Ingredients: Jiangxi chicken

Ingredients: Chili, coriander

Production: cut the chicken into pieces, put lard in the pot and cook it, then eat the chicken? Stir-fry until fragrant, add pepper and various seasonings and burn until crisp and rotten. Decorate with coriander.

Features: strong spicy taste and delicious meat.

Gannan flavor fish

Ingredients: pomfret

Ingredients: sauerkraut, green beans and pepper.

Production: first clean the fish, remove the knife, put it on a plate, steam it in a steamer, then mix the ingredients into juice and pour it on the fish.

Features: hot and sour appetizer, fresh and tender meat.

He who has an iron mouth is not fishing.

Ingredients: squid

Ingredients: seven-star pepper and mountain pepper

Production: Wash cuttlefish larvae first, adjust the taste, and put them in a hot iron pot to cook until cooked. (add ingredients).

Features: spicy, fresh and refreshing.

Home-cooked fried belly

Ingredients: pork tripe

Ingredients: white radish, garlic and pepper.

Production: first, remove the knife and foam from the pork belly, put vegetable oil and spices in the pot, stir-fry until fragrant, and add the main ingredients to taste.

Features: spicy and delicious, full of local flavor.

Peasant-style snack Huang

Ingredients: red kidney beans, corn kernels, Yiyang rice cake and medlar.

Production: soak the main ingredients in water, drain the oil, put them in a pot to adjust the taste, and stir-fry until cooked.

Features: delicious and refreshing, bright color.

Xingguo sanzheng

Ingredients: pork belly, fish fillet and taro.

Production: first peel taro, remove the knife, adjust the taste, put it in a round cage, slice pork belly, paste steamed meat powder and fish fillets, mix with sauce, spread it layer by layer, and steam it in a steamer until it is crisp and rotten.

Features: spicy and palatable, it is an authentic traditional dried dish.

Guo zai Jin Bai dried salted duck

Ingredients: salted duck

Ingredients: Chinese cabbage

Production: Cut the salted duck into pieces, remove the knife from the Chinese cabbage, adjust the taste, and cook in the pot.

Features: Delicious taste and strong soup flavor.