First, put the taro shredded in a pot with refined salt and marinate, pork chopped into rice grains. Then put the meat grain, taro shredded, horseshoe minced, ham minced, dried scallop shredded, ginger minced in a box. Knocked into the egg, add dry starch, salt, soy sauce, pepper, stirring viscous, divided into 4 parts, each wrapped in a salted egg yolk, that is, for the lion's head billet. Then frying pan on the fire, put the salad oil burned to fifty percent hot, put the lion head billet, deep-fried to golden brown out, put into the soup bowl, add a good soup (with the lion head level), and add salt, cooking wine, soy sauce, green onion knots, ginger on the polygonal steam for about 2 hours. Until crispy and rotten out of the cage, pick off the onion knot. Stir frying pan on the fire, into the clear small boil, add a small amount of oil, add vegetable heart, refined salt, chicken essence, monosodium glutamate, slightly fried until cooked, out of the pan in a flat soup plate. Frying pan back on the fire, the lion's head of the original sweat poured into the pot, the lion's head back button in the heart of the vegetables, with wet starch hook glazed gravy, add oil, poured on the lion's head that is completed.

Features: unique production, soft texture, fresh taste

Bamboo steam sausage

The net fat intestines cut into 2 cm wide diamond-shaped block, ginger slices, frying pan on the fire into the water, cooking wine, ginger, boil the fat intestines blanched and fished out. The remaining ginger minced, dried pepper minced, blanched fat intestines in a porcelain bowl with cooking wine, soy sauce, moderate salt, monosodium glutamate marinade for an hour. Ginger, dried pepper, five-spice rice flour, marinated fat intestines, plus the appropriate amount of water, mix well and wait for use. Take a bamboo tube (both ends stay section, from the surface open a cover), brush with oil, pad good lettuce, put the mix of steamed fat intestines raw material into the bamboo tube, cover the lid. Then the bamboo tube steamed intestines on the cage, with a high fire for a long time until the fat intestines crispy. Before serving, pour hot red oil on it. Base features: bamboo flavor, crispy fresh and spicy

Three cups of foot fish

First foot fish decapitated, put into a pot of boiling water for a few moments to fish out, scrape the white membrane and mucus with water, with a knife along the back of the fish shell around the cut, take out the internal organs and wash, chopped into 2.5 cm square block. Then the foot fish into the mortar, into the lard, soy sauce, sweet wine, onion knots, ginger, cover with a high fire after boiling, moved to a small fire, simmering until crispy, and then on the high-fire collection of thick brine Khan took out the green onion knots, ginger, put monosodium glutamate, sprinkled with chili powder, dripping sesame oil on the plate that is complete.

Features: flavorful and mellow, the original flavor

Yuzhang crispy duck

The net duck belly stuffed with ginger, scallions, star anise, five spices and other spices, the skin surface with wine, pepper and salt repeatedly rubbed, marinated for half an hour, into the cage to steam to five, six mature take out, wipe on the wine, soy sauce and then dry, the pot on the fire into the oil, the oil temperature to seven when the duck fried to the skin crispy. The fried duck remove the bones, diagonal knife batch into a diagonal knife strip, neatly arranged in a buckle bowl (skin side down), the surface of the ginger, Roux silk, dried pepper, asparagus silk, eye fish silk, with a good soup 50 grams of soy sauce, salt, monosodium glutamate blended into a marinade, dripping in the bowl. Take a flat plate, garnish and set aside. Then buckle the duck into the cage until drunken rotten, pour out the original soup, turned buckle in the middle of the plate. The original soup hook thin gravy, dripping red oil, poured on the duck, sprinkle with pepper, on the table is complete.

Features: red color, crisp flavor. Note: Nanchang in ancient times was Yuzhang County, so Nanchang is also known as Yuzhang

Gracilaria fried bacon

will be selected Gracilaria washed, cut into long strips of about 3 centimeters, and put into the boiling water to cook for 2 to 3 minutes to drain. Rinse the bacon with water, cut it into thin slices and put it into a bowl. Prepare the chopped dried chili pepper, green garlic segments, minced ginger, monosodium glutamate, and cooking wine. Cooking frying pan on the fire put the oil, oil temperature burned to six mature, will be ready to seasoning dried red pepper, ginger, green garlic into the oil stir-fried eight mature, and then put the bacon into the pan first fried, then put into the Gracilaria, plus wine, MSG that is made. Characteristics: delicious flavor, taste, oil and not greasy, outstanding characteristics.

Note: the main ingredients of its dishes for the local specialties, so, therefore, there are specialties called

Three cups of dog meat

Dog meat will be washed, chopped into 2 cm square block. Cooking the dog meat into the mantle, into the salad oil, soy sauce, cooking wine each a cup (about 50 grams, respectively) and ginger, Chen slice, dry pepper cover, with a strong fire after the boil moved to a small fire on the stew until crispy, and then on the strong fire thickened marinade, picking off the dry pepper, put put monosodium glutamate, green onion, dripping sesame oil that is. Characterized by crispy juice thick, fresh and spicy

Kuanglu stone chicken legs

First frying pan on the fire into the oil will be bubble Division fried, poured into the leakage of long drained oil. Take a fish plate a pan, the pan left a little oil, the sugar into the boiling until the sugar with sticky liquid, with foam jiao on the liquid in the fish plate at the end of the base of a fake mountain. Slice ginger and scallions. Then frying pan on the heat into the oil, heat to 40% of the oil temperature, with egg white, wet starch paste good stone chicken thighs into the pan sliding oil. Pot to stay a little oil will be onion ginger pot stir-fried flavor, fish up onions and ginger, put garlic and good soup, the garlic cooked, into the slippery good oil stone chicken legs, put cooking wine, salt, MSG stir fry, hook thin thickening pour Ming did not sprinkle pepper, turn over evenly. Out of the pot installed in the other end of the plate that is complete. Characterized by chic styling, garlic tender

Gan taste of mutton

Take the milk dog limbs (soft part of the coercive part of the reserved for its use), with the Beijing green onions, cooking wine, star anise, salt, monosodium glutamate appropriate amount of marinade on the taste. The rest of the ginger, scallions, dry pepper and garlic seeds minced. Raw kernels fried in oil, collapsed with a knife into minced, blown off the skin. Ginger, scallions, dried pepper, garlic, raw nuts in a bowl, with good soup, salt, monosodium glutamate, pepper, sesame oil, vinegar, red oil into a marinade to be used. When making the marinated dog meat into the cage steamed and removed to dry. The dog meat to the bone, and then cut into 4.5 cm wide slices, neatly discharged in the plate, pouring the good mix of marinade Khan can be garnished. This dish is characterized by fresh and slightly spicy, for the wine delicacy

Stuffed with winter melon ring

Take the mold will be carved into a circle 12 winter melon, into the frying pan of boiling water to just cooked, cool water rinse cold to be used. Cooked crab meat and egg white into a bowl, add refined salt, monosodium glutamate, sugar and mix well to be used. Shrimp puree into a bowl, add refined salt, cooking wine, wet starch to stop until sticky, take the blanched melon circle, circle dipped in dry starch, stuffed into the shrimp puree. Cooking frying pan on the fire, put salad oil, burned to 40% heat into the winter melon circle, with warm oil will be cooked shrimp puree, fished up and drained the oil, loaded into the round plate. Frying pan to stay a little oil, will be adjusted to cooked crab meat, into the pan fried until the egg white is just cooked, and then put put chicken oil, boiling with wet powder thickening, dripping oil burned in the stuffed winter melon circle, sprinkled with shredded scallions that is. It is characterized by light and refreshing, the shape of delicious fresh

Hometown potpourri

Method of production is to flap the potpourri into a block. Pork blood cut into thick slices, sliced chicken breast batter sliding good oil, taste vegetable cut diagonal blade, asparagus sliced, dried pepper cut small diagonal blade, scallion cut section, ginger cut nail slice. Then the frying pan on the fire into the taste of vegetables, asparagus stir-fry for a moment, into the good soup, into the blood, after boiling skimmed foam, add refined salt, into the chicken slices, monosodium glutamate, boiling thickening out of the pot after thickening the bowl, sprinkled with green onions, drizzled with sesame oil to be used. Frying pan on the fire into the oil, oil temperature to seventy percent hot, push into the pot, fry until crisp and hard, fish out into a deep dish. On the table, the bowl of dishes poured on the top of the pot of rice into

Wuyuan Longfeng soup

First of all, the snake will be slaughtered after the skin left the head and tail, remove the internal organs, with scissors and poisonous glands of the teeth and cut off, wash clean. Gui Yuan, lychee shell, lotus seed core, wolfberry, red dates washed. Cooking the snake and chicken at the same time in the bowl plate, put cinnamon, lychee, lotus, wolfberry, red dates, ginger, salt, injected into the water 750 grams, into the polygonal steaming, sprinkled with pepper is complete.

The characteristics of this dish is light red, sweet and salty, meat rotten taste fresh, tonic gas and refreshing, for the autumn and winter season nutritional supplements.

Spicy chicken

Main ingredient: Jiangxi chicken

Accessories: chili peppers, cilantro

Production: the first chicken chopped pieces of lard in the pot to cook, under the chicken? Stir-fry until fragrant, add chili and various seasonings to burn until crispy can be, cilantro as a garnish.

Features: spicy flavor, meat is delicious.

Gannan flavor fish

Main ingredient: grass carp

Applications: pickles, green beans, chili

Making: the first fish cleaned and unknifed, plate on the steamer steaming, the ingredients into a sauce poured on the fish can be.

Features: hot and sour appetizing, tender meat.

Teppan Mouth cuttlefish

Main ingredient: cuttlefish

The ingredients: seven star pepper, pepper

Production: first cuttlefish, clean, flavored into the hot iron plate mouth of the person cooked, (plus put the toppings) can be.

Features: spicy and rich, tender and refreshing.

Home Stir-Fry Tripe

Main ingredient: pork belly

Accessories: white radish, garlic, chili pepper

Making: first of all, the belly of the pork knife foaming, pot of vegetable oil, put the spices stir-fried, put into the main ingredient seasoning into the flavor.

Features: spicy and delicious, rich in local flavor.

Farmer's stir-fry king

Main ingredient: red kidney beans, corn kernels, Eagle's Nest rice cake, wolfberries

Production: the main ingredients in water, oil, into the pot, seasoned, stir-fried can be.

Features: fragrant and refreshing, bright colors.

Xingguo three steam

Main ingredient: pork, fish, taro

Production: first taro peeling knife, seasoning put in a round cage, sliced pork, sticky steamed meat powder, fish, mixed with sauce, layer by layer, on the steamer steam until crunchy can be.

Features: spicy and savory, is the authentic traditional Gan cuisine.

Potting Jinbai Duck

Main ingredient: duck

Accessories: Chinese cabbage

Making: First, the duck chopped pieces of Chinese cabbage to remove the knife, seasoned pots can be cooked.

Features: fresh flavor, soup is rich and fragrant