1. Beef soup in Ruijin, Ganzhou Ruijin is the old red capital and the cradle of the Republic of China. Beef soup is also famous for the inheritance of red history and culture.

The surface of the beef is stewed with a layer of sweet potato flour and then boiled in hot soup. The texture is smooth and tender yet chewy, and it also has the original flavor of fresh beef.

In Ruijin beef soup shops, condiments such as chopped green onion, minced celery, ginger, chili, soy sauce, etc. will be placed on the table.

Because the freshly baked beef soup does not have any condiments, customers can adjust the taste according to their personal tastes.

Ruijin beef soup has extremely high nutritional value and is the most suitable food for the public to regulate their stomach.

2. Nanchang Earthenware Pot Soup. Earthenware Pot Soup is a traditional way of simmering soup in an earthen pot from Nanchang, Jiangxi. It is also one of the delicacies of Gan cuisine.

Use soil ceramics as pots, carefully mix food ingredients, add pure water from a certain spring, insert a large main vat about 1 meter away, and simmer with hard charcoal fire to control temperature.

The crock pot soup made by simmering in this way is original and contains high nutritional value.

For example, you can drink winter melon and pork ribs soup in the dog days of summer, and rock sugar and snow pear soup to relieve heat and dryness. In the cold winter, you can drink tea tree mushroom bone soup, radish and pork ribs soup, etc. to dispel cold and nourish the body.

3. Jiujiang Radish Cake Radish cake is a special traditional snack in Jiujiang City. It is made of fermented dough and crispy dough, stuffed with shredded radish and fried.

Freshly baked radish cake, fragrant and golden in color.

The crispy pie crust is torn open, and the radish shreds inside are thin and abundant. The delicious salty aroma is also mixed with an appetite-appetizing spicy taste.

When you take a bite, it is charred on the outside and tender on the inside. It tastes like a faint radish fragrance, very fresh and delicious.

The round carrot cake has also become the first homesickness in the hearts of many Jiujiang tourists who have gone to other places.

Fourth, Shangrao Chicken Legs. Anyone who has experienced the green leather train era has probably heard of the name of Shangrao Chicken Legs.

If it is said that "current events create heroes", then Shangrao Chicken Legs is undoubtedly the most successful case in the green train era.

Passed by word of mouth from batches of passengers passing by Shangrao Railway Station, Shangrao chicken drumsticks have gradually become Shangrao’s most prominent city card.

The fat and plump Shangrao chicken legs are crispy on the bone and tender in the meat, spicy and appetizing, and its unique aroma can spread throughout the carriage.

One bite can satisfy the appetite and relieve all kinds of sorrows.

5. Jingdezhen dumpling cake Dumpling cake is a traditional local snack in Jingdezhen.

Generally, local people eat it for breakfast and late-night snacks, or when there are happy events at home.

One kind of Jingdezhen dumpling cake is slender, not big in size, with thin and crystal clear skin. The filling is vaguely visible and comes in two colors: green and orange.

The color is due to the main fillings: chives, dried beans and spicy shredded white radish.

There is also a kind of dumpling cake, which is round and fat in appearance, and each dumpling cake has beautiful "lace".

The fillings of this kind of dumpling cake are also richer. In addition to the two traditional fillings above, there are also dried bean curds, bamboo shoots and bacon fillings, pickled vegetables and minced meat fillings, mushrooms and bacon fillings, etc.

6. Ji'an Wafer Pancake Wafer pancake originated in the late Yuan Dynasty and is a traditional snack in Ji'an.

The raw materials of the wafers are exquisite, using refined flour as the crust, and refined lard, black sesame seeds, fine sugar, and five-spice powder as the filling.

Take one bite, the layers are crispy, the mouth is fragrant, and you will have endless aftertaste!

The key to the crispiness of wafers lies in the crust.

The key to the crust is "opening".

The dough is rolled out and folded repeatedly to form multi-layered sheets, which are then baked over fire to become puff pastry.