Fried bacon with Artemisia selengensis
Artemisia selengensis is a kind of green vegetable with special fragrance, which usually feeds on its stems. The entrance of Artemisia selengensis is crisp, and when it is fried with meat, it tastes delicious, making people's lips and teeth fragrant. Fried bacon with Artemisia selengensis is a famous specialty in Jiangxi.
Lushan historical records
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. Its body is ochre, its forelimbs are small and its hind legs are strong. 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, with a general weight of 342, which is about a catty. It is named for its tender meat 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 taste it, you won't feel a long way.
Stone fish scrambled eggs
Stone fish is a specialty of Lushan Mountain. It has lived in the springs and waterfalls of Lushan Mountain for many years. 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 accompaniment to wine with rich fragrance, golden color, crisp outside and tender inside.
Clear soup and cake
Take fresh and tender lean meat as stuffing, wrap tough and smooth 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
After soaking, cleaning and filtering, high-quality glutinous rice is ground into fine powder in a stone mortar, kneaded into thin strips with boiling water, spread into thin slices, stacked in layers, 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 the Qing Dynasty, Nan 'an magistrate loved noodles, so he spread it to the people because it was called noodles.
Lotus leaf meat
Lotus leaf meat in Gannan is padded on the bottom of the cage. After a large piece of meat is dipped in spices and rice flour and steamed on the leaves, a piece of meat is wrapped in lotus leaves, and then steamed again. The lotus leaves are eaten in the whole cage. Now Ganzhou is making ribs with lotus leaves, and the ribs are wrapped in spicy rice noodles, which are also a row of leaves. After steaming, they will be served immediately. The dishes steamed with lotus leaves are rich in flavor and unique in flavor.
Stray chicken
Gan cuisine is mainly composed of three kinds of dishes: Nanchang cuisine, Xieyanghu cuisine and Gannan cuisine. Their common characteristics are: strong flavor, heavy oil, prominent main ingredients, and attention should be paid to maintaining the original flavor. The taste is salty, fragrant and spicy. Shu people and Hunan people like spicy food, and Jiangxi people are also comparable.
Squeeze powder
Speaking of making rice noodles, many people who have been to Yichun have eaten them. Since ancient times, there has been a tradition of making extra rice into rice noodles in the fertile land of fish and rice in the south. My hometown is no exception. Compared with Yunnan crossing the bridge rice noodles, Guangxi Guilin rice noodles, Hunan Guangdong wide noodles and Fujian fine powder, Jiangxi rice noodles have their own world.