Jiujiang people like to eat many kinds of snacks. Such as steamed buns, rice noodles, pancakes, scallion cakes, tofu waterlogging, noodle soup dumplings, vegetable bags, sesame cakes with butter, sweet bean paste buns, dried chicken noodles, spring rolls, sesame cakes, beef soup, steamed dumplings, pressed noodles, crab roe noodles, long fish noodles, beef pot stickers, dried braised pork, stewed tea eggs, and sugar porridge lotus root. Among them, rice flour and flour noodles are one of Jiujiang people's favorite popular foods. It's indispensable for the citizens and people, and it's often used by dignitaries to change their tastes. Therefore, all the restaurants in Jiujiang were engaged in rice noodles and noodles. When you go to a teahouse to eat, you always serve rice noodles and flour noodles first, and then eat other things. There is no teahouse that specializes in green tea.

Rice flour is a unique method of making. Those rice flour and flour noodles that are tender but not old and dry but not broken are specially made by the rice shop. They are finely shredded, fragrant with sesame oil and excellent in soy sauce (locally called "soy sauce"). There were several kinds of rice noodles and flour noodles, such as vegetarian soup, vegetarian cooking and shredded meat with meat oil. After the Republic of China, new varieties were increasing. There are roast duck rice noodles and kai yang rice noodles in the mosque; There are spring bamboo shoots rice noodles, mushroom rice noodles, crab yellow rice noodles and chicken rice noodles in the meat restaurant.

If you sell noodles, you must also sell noodles. In those days, the noodles were made of "crab shell yellow". It is shaped like a crab and colored like a boiled crab shell. This kind of vermicelli uses refined white rice as raw material, so that the alkali is moderate, the water temperature is certain, the dough is carefully kneaded, the stuffing is exquisite, and the oven temperature is appropriate, so the quality is extraordinary.

Jiujiang snacks, as well as braised dried pork and stewed tea eggs. Dried brine is a thin slice of fried tofu cooked with water. Put a handful of soybean sprouts in the pot to get its subtle fragrance and umami taste. Freshness is the most important thing in taking the raw materials of marinated tea eggs, and the most important thing is "firstborn eggs". Shopkeepers wash, cook and shell fresh eggs, and make a few shallow cuts on the egg whites to make them smell good. Cook them with slow fire and not for too short a time.