1. Fried lard residue with dried radish Among all Nanchang dishes, my favorite is fried lard residue with dried radish. This may be a dish that can't be served, but I like it very much. For this dish, I can tell people the essence of "eating goods": "lard residue can't contain too much oil, otherwise it will be greasy; Not too little, or it will dry. Dried radish must be sweet, preferably local white radish. Add green pepper and millet pepper and stir-fry over high heat. You can't put too much water, spray a little soy sauce and start the pot. " This carefully cooked dried radish fried lard residue is delicious and refreshing, with endless aftertaste. I have entertained many foreign friends with this dish and praised it as "delicious". This dish became a "business card" for him to promote Nanchang. Second, Nanchang rice noodles Nanchang rice noodles are generally divided into three types: boiling, frying and mixing. Cooked rice noodles look beautiful, clean and delicate, gracefully undulating in the blue waves, winding around bamboo chopsticks in the state of helping the wind, and hesitating to break at the jaws, so that rice fragrance can be generated in the mouth. The most "Nanchang" breakfast is nothing more than salad powder and meat pie soup. "How many Nanchang people start their day with a bowl of delicious salad powder. It seems more interesting to appreciate the chef's gesture of frying rice noodles than to taste the rice noodles themselves. In the small shop on the corner, the proprietress wore blue overalls, sweated and fried vigorously in the face of the raging fire. Rough and unrestrained "formula" is the most Nanchang-style performance art.