The best thing in Jiangxi is not Nanchang fried rice noodles. Nanchang fried rice noodles are too thick and not chewy. Personally, I think they are a bit like Guilin rice noodles. There is a place in Jiangxi called Poyang County. Poyang County’s fried noodles are relatively well-known and are of moderate thickness.

Add meat, eggs, bean paste, green vegetables, crispy radish, red pepper and green pepper. There are enough ingredients. After frying in the pot for a long time, it is not easy to break when you toss it around. It tastes very fragrant. I often have this

This scene appeared: a millet noodle stall, with many people waiting in line around the door. There is also a delicacy in Poyang called fried dough sticks and dumplings. I have only seen this in Poyang, but I have not found it in other places, and there is no such thing in Guangdong.

In this way, the sweet pockmarks are made from glutinous rice, which is hammered with a big wooden hammer until it becomes very tough. It is rolled in sesame and sugar, and then wrapped in freshly fried fried dough sticks. It has a special fragrance and texture.

Poyang's rice dumplings are particularly delicious and are also very famous. The outer skin is made of rice. After the dumplings are cooked, the outer skin will ooze oil, and you can see the filling inside through the skin.

It sounds particularly fragrant. I have been to basically all the cities in Jiangxi. Among them, I stayed in Ganzhou the longest. Ganzhou is the southern gate of Jiangxi. Personally, I feel that the climate, urban construction, and quality of people are higher than other cities. The food in the restaurants

It is also diversified, after all, it relies on Guangdong; I also visited Ganzhou Xingguo once in 2014... It is a very unique small southern county. I suggest you go there if you have the opportunity. Speaking of Jiangxi food, the first thing that gave me the first impression was the word "spicy".

Every time I go back to Beijing, I talk to my buddies. If Sichuan is spicy and Hunan is spicy, then Jiangxi is spicy, spicy... especially Xinyu, Ji'an, and Nanchang... What surprises me the most is that in

I don’t get too angry when I eat spicy food every time in Nanchang. If I were in Beijing, I would have gone to the hospital and prescribed medicine. I think the rice in Jiangxi is not as delicious as the rice in the north. It feels like a bit of crumbs in your mouth, but the soup is really good.

Delicious... especially the meat cake soup that I remember the most. In the morning, a basket of steamed dumplings (the steamed dumplings in Nanchang are slender and a bit delicious) plus a meat cake soup are delicious... or you can replace the steamed dumplings with a mix

The fans are pretty good; this phone doesn’t have any pictures of Jiangxi... Let me describe it with the last keyword: “It’s crazy!”

After passing by Jiangxi delicacies, Yi Zhoujun really felt that he couldn’t miss the beautiful mountains and clear waters, the music of white birds, and the fragrant countryside and the carefree people... Jiangxi, referred to as "Gan", borders Zhejiang Province and Fujian Province to the east, and Hunan Province to the west, ***

Connect to the Yangtze River.

The food here is rich in color, rich in oil, rich in taste, and has good chili peppers.

It pays attention to color matching and fire skills, has a rich, simple and original flavor, and has many noodles, which is quite unique.

Dishes include: three-cup chicken, fragrant meat, original cage boat meat, scrambled stone fish eggs, Xunyang fish fillet, Xing tofu, money hanging gourd, radish dumplings, Huangyuan rice crackers, etc.

Three-cup chicken is a famous traditional dish. No soup is added when cooking, only one cup of rice wine, one cup of lard, and one cup of soy sauce.

Usually made with ingredients such as three-yellow chicken, the meat has a rich flavor, is salty and fresh, and has a strong chewing feel.

It originated in Jiangxi Province and later spread to Taiwan Province. In Jiangxi Province, Ningdu Three-cup Chicken, Nanchang Three-cup Chicken and Wanzai Three-cup Chicken are the most famous.

Crock pot soup is the representative of Gan cuisine’s traditional folk soup simmering method.

The basis of all flavors, water is the first, and the five flavors and three materials are the ultimate flavor. Thousands of years of historical records have unique characteristics.

Earthen pot soup is famous throughout the country in Nanchang, Jiangxi.

Because it does not damage the nutritional structure of the ingredients, it is the best way to simmer nutritious soups and truly achieves nutritional compounding and dietary effects.

It is a diet that supplements nutrition, improves intelligence and refreshes one's mind, and maintains health.

Lushan Stone Chicken is the famous "Three Stones" of Lushan Mountain.

The Three Stones of Lushan: Stone Ear, Stone Chicken, and Stone Fish.

Choose frogs from the Yinjian rock wall caves and add chili and other condiments.

It is deeply loved because of its "deep yellow color, tender meat and mellow taste".

Nanchang Mixed Noodles are made by boiling rice noodles in boiling water and then adding chopped peppers, diced radish, oil, sauce, onions and other condiments to a plate.

Nanchang people eat rice noodles, cold rice noodles and fried rice noodles, which can also be paired with other dishes.

Stir-fried bacon with Artemisia arborescens is a famous specialty dish and one of the top ten Gan cuisines. The main ingredient, Artemisia arborescens, is mainly produced along the coast of Poyang Lake.

Jiangxi white sugar cake is a popular traditional cake snack among the people. By the Republic of China, white sugar cake was a common food in big tea shops on the streets and alleys.

It is fragrant, soft and dipped in Jiangxi's unique mixture of frozen rice flour. It is a pastry deeply loved by Jiangxi people.

Regarding Jiangxi cuisine, the first impression is steamed vegetables. It seems that all vegetables in Jiangxi can be mixed with steamed rice noodles, steamed pork with rice noodles, steamed ribs with rice noodles, steamed bamboo shoots with rice noodles, steamed radish with rice noodles, steamed eggplant and spicy rice noodles, steamed fish with rice noodles, etc.

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