Visitors to Lushan Mountain are very concerned about what is delicious in Lushan Mountain, especially what is the specialty of Lushan Mountain. There are many kinds of Lushan specialty foods, which are unique to Lushan Mountain. To sum up, it mainly includes Lushan specialty dishes made of stone chicken, stone fish, tremella and other Lushan specialty snacks. 1. The specialties of Lushan Mountain, such as stone pot chicken, stone pot fish and stone pot ears, are basically cooked with the most famous local specialty "Shisan" as the main ingredient. The so-called "stone three" refers to the stone chicken, stone fish and stone ear. "Three Stones" all grow in strange caves, cliffs and streams, which are pure natural and pollution-free. Famous chefs in hotels, restaurants or folk use these treasures as the main ingredients to carefully cook all kinds of delicious food, which makes Lushan's special dishes have the reputation of "the first dish in the world". Liao Jibiao, a famous chef from Jiangxi, was transferred to the beauty salon during the Lushan meeting. He used "Three Stones" to cook for Chairman Mao, which won the praise of Chairman Mao and the guests attending the banquet. Since then, Lushan specialty dishes made of stone pot chicken, stone pot fish and tremella have been widely circulated throughout the country. Stone pheasant: It is a kind of pockmarked frog, also known as red frog and brain frog. It is ochre, with small forelimbs and powerful hind limbs. It hides in the grottoes during the day and goes out for food at night. Its shape is similar to that of ordinary frogs, but it is big and fleshy, generally weighing three or four liang, and the big one weighs about one catty. It is named because its meat is tender and fat like chicken. Stir-fried, braised, roasted and fried with stone chicken, such as braised stone chicken, three cups of stone chicken, vinegar stone chicken, braised stone chicken and crispy stone chicken, are all delicacies in ancient and modern banquets and are also the main dishes of hotels in Lushan Mountain today. Stone fish: its body color is transparent and scale-free, and its body length is generally about 30-40mm, which is similar to embroidery needle, that is, it grows for seven or eight years and its length is no more than one inch, so it is also called rust needle. Stone fish live in the spring waterfall of Lushan Mountain for many years, and nest in the crevices of rocks where the spring waterfall flows. Its meat is tender and delicious, and its taste is mellow, which is famous far and near. When cooking with this fish, you don't need to scale or break your stomach. The color is transparent after washing. Although it is the smallest fish, it is rich in nutrition, is a rare tonic for pregnant women, and can also play a role in tonifying kidney and strengthening spleen for adults. The dishes cooked by stone fish are "scrambled eggs with stone fish", "steamed stone fish" and "stone fish fragrant pills". Stone fish can also be chopped into "mud" to make dumpling stuffing, which tastes fresh and mellow.

Tremella fuciformis: It grows on wet rocks on the precipice of Lushan Mountain. It is a wild sterile plant with a flat shape like an ear, so it is called tremella. Tremella has high nutritional value and is rich in glucoside, colloid, iron, phosphorus, calcium and various vitamins. It is a high-protein tonic for nourishing yin and moistening lung. Li Shizhen once recorded in Compendium of Materia Medica: "Tremella is sweet and nontoxic. Long-term eating is beneficial to color, long-lasting and enduring, beneficial to big, diuretic, eyesight and essence. " Zhao Xuemin wrote in Compendium of Materia Medica: "Chicken soup is crispy and delicious, the sweetest and the first delicious. It can also be used as a dish in the family, which can be fried, stewed or cold. Fried pork slices, stewed ribs and stewed chicken with stone ears are simple to process, fragrant and delicious. " Tremella has high nutritional value and is extremely delicious. Tremella is not only a good medicine and tonic, but also the main ingredient of many famous dishes. It is the main ingredient of "Steamed Chicken with Stone Ear", "Longan Stone Ear" and "Steamed Stone Ear" in Lushan local specialty menu. Second, Lushan mountain specialty snack Lushan wild celery: The shape is much smaller than the celery sold in the market, with dark green leaves and few stems. Stir-fried shredded beef with it, which tastes delicious and is particularly refreshing in the mouth. It also has a certain blood pressure lowering effect. Salted tea eggs: Wash the eggs, put them in the soil (porcelain, sand), add appropriate ingredients (tea leaves are wrapped in cloth to avoid sticking to the eggs), add water and cook them over high fire. Then, break the eggshell and simmer until the soup is saturated with eggs. When it is cooked, soak it in the soup-it will taste better if it is soaked for a long time, and you can take it with you. Stir-fried glutinous rice: soak glutinous rice in boiling water and stir, take it out for about ten minutes and drain it. Then add a small amount of cooking oil and salt, stir well by hand, and put it in a pot (or add sand) to stir fry. Using Maochai as fuel, the heat is moderate. When stirring, sprinkle it with a bamboo broom dipped in oil and water until it is cooked. It's better to be big and crisp. When cooking with sand, sieve it with a bamboo sieve after cooking to avoid tartar. Deep-fried tofu: Cut the tofu into triangle pieces with uniform thickness and moderate size, fry them in oil pan until yellow, remove the shell, then put them into soup, and add ingredients to cook them. The soup is covered with tofu until all the flavors are soaked in tofu. Lushan Chinese Cabbage: There are many Chinese cabbages all over the country, but Lushan is a real green food, and no chemical fertilizers or pesticides are used. In summer in Lushan Mountain, cabbage is more expensive than meat, but it is especially delicious, refreshing and a little sweet after frosting in winter. Pohu whitebait: It looks like Hosta, white and transparent, with tender meat and exceptionally fresh. Since ancient times, it has been a delicacy on people's table. During the feudal dynasty, the emperor, the supreme ruler, liked to eat it. Whitebait has high economic value and is a valuable product with rich nutritional value.

Artemisia argyi in Poyang Lake: Artemisia argyi, also known as Artemisia selengensis, is a wild plant in Poyang Lake with tender stems and crisp meat. Spring and March are the best seasons to eat Artemisia selengensis every year. Artemisia selengensis is the grass of Poyang Lake and the treasure of Nanchang people. The authentic Artemisia selengensis in Poyang Lake is a kind of red vine with green leaves and fragrant smell, which can be used as staple food or ingredient, cooked food or cold salad.