Tourists who travel to Tianmu Hot Spring are most concerned about what delicious food there is in Tianmu Hot Spring. The editor recommends Lushan special food to you.

Lushan specialty delicacies mainly include Lushan specialties made from stone chicken, stone fish, and stone fungus, and other Lushan special snacks.

1. Lushan specialties made with stone chicken, stone fish, and stone fungus. Most of Lushan specialties are cooked with the most famous local specialty "three stones" as the main ingredient.

The so-called "three stones" refer to stone chicken, stone fish and stone ear.

The "Three Stones" all grow in strange peaks, caves and cliff streams. They are pure, pollution-free, pure natural mountain treasures. Hotels, restaurants or famous private chefs use these treasures as the main ingredients to carefully cook a variety of dishes.

The delicious and famous dishes of Lushan have earned the reputation of "Kuanglu's unique dishes are the best in the world".

Jiangxi famous chef Liao Jibiao was transferred to Meilu during the Lushan Conference in 1959 to work as a chef for Chairman Mao. He often cooked with "three stones", which won praise from Chairman Mao and the guests at the banquet. From then on, he cooked with stone chicken, stone fish and stone fungus.

The specialties of Lushan are widely spread throughout the country.

Stone Pheasant: It is a pockmarked frog that grows in caves on the rock walls of yinjian streams. It is also known as red frog and spiny-brained frog. It has an ocher-colored body, small forelimbs and strong hind limbs. It hides in caves during the day and comes out to look for food at night.

Its shape is similar to that of ordinary frogs, but it is large and fat. It generally weighs three to four taels, and the big one weighs about one kilogram.

It is named for its tender meat and plumpness like chicken.

Cooking with geese can be done by stir-frying, stewing, roasting or deep-frying, such as "Yellow-braised geese", "Three-cup geese", "Vinegar geese", "Braised geese", "Crispy geese"

They are delicacies at banquets in ancient and modern times, and are also the main dishes in hotels in Lushan today.

Stonefish: The body is transparent in color and has no scales. The body length is generally about 30-40mm, which is about the same length as an embroidery needle. Even if it grows for seven or eight years, it will not exceed an inch in length, so it is also called rusty flower needle.

Stonefish live in the springs and waterfalls of Lushan Mountain all year round, building their nests in the rock crevices where springs and waterfalls flow.

Its meat is tender and delicious, and its taste is mellow, so it is famous far and wide.

When cooking with this kind of fish, there is no need to remove the scales or break the belly. After being washed, the color will be transparent.

Although it is the smallest type of fish, it is rich in nutrients and is a rare tonic for pregnant women. It can also nourish the kidneys and spleen for adults.

Dishes made from stone fish.

Common ones include "Stone Fish Scrambled Eggs", "Steamed Stone Fish", "Stone Fish Fragrant Balls" and so on.

Stonefish can also be chopped into "pure" and used as dumpling fillings, which taste fresh, tender and mellow.

Stone fungus: It is a wild sterile plant that grows on moist rocks on the cliffs in the deep mountains of Lushan Mountain. Its shape is as flat as an ear, so it is called stone fungus.

Stone fungus has extremely high nutritional value and is rich in glycosides, colloids, iron, phosphorus, calcium and multiple vitamins. It is a high-protein tonic that nourishes yin and moisturizes the lungs.

Li Shizhen once recorded in "Compendium of Materia Medica": "Shi fungus has a sweet smell and is non-toxic. If eaten for a long time, it will improve color and will last until old age. It is beneficial to bowel movement and urination, improves eyesight and improves sperm."

Zhao Xuemin also wrote in "Supplements to the Compendium of Materia Medica": "Chicken soup is crispy and delicious, with the sweetest taste, making it the number one delicacy." Stone fungus is not only a good medicine, a tonic, but also the main ingredient of many famous dishes.

Among the local special recipes of Lushan, "Steamed Shi funi Chicken", "Longan Shi Fun", "Steamed Shi Fu", etc. all use it as the main ingredient.

It can also be used in dishes at home. It can be stir-fried, stewed, or served cold. It can be used to stir-fry meat slices, stew pork ribs, and stew chicken. It is easy to process, fragrant and delicious.

Regarding the nutritional value of stone fungus, there is a legendary story since ancient times.

It is said that in the second year of Taining in the Eastern Jin Dynasty (AD 326), Xu Xun, Wu Meng and other court officials failed to oppose the general Wang Dun and wanted to hire a ship from Nanjing to escape back to Nanchang.

Before leaving, we made a three-part agreement that everyone must close their eyes while the boat is sailing.

The boat was carried by two dragons and flew into the air. When it flew to Mount Lu, the two dragons flew away from the boat and the boat fell to a peak and turned into an iron boat peak.

The courtiers who survived had to forage for Lushan spiritual grass at Tiechuan Peak. They found something shaped like a human ear growing on the rock wall, and ate it thinking it was a spiritual herb. As a result, they not only drove away hunger, but also doubled their energy.

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With this as a treasure, they lived in seclusion in the mountains, and finally became immortals.

Legends are not believable, but stone fungus does have extremely high nutritional value and is extremely delicious.

2. Lushan specialty snacks Lushan wild celery: The shape is much smaller than the celery sold in the market. The color of the leaves is dark green and there are not many stems.

Use it to stir-fry shredded pork and beef, which has a very fragrant taste, and is particularly refreshing in your mouth.

It also has certain effects on lowering blood pressure.

Salt tea eggs; wash the eggs, place them in soil (porcelain, sand), add appropriate ingredients (the tea leaves are wrapped in cloth to avoid sticking to the eggs), add water, and cook over high heat.

Then, crack the eggshells and simmer them until the flavors of the soup are soaked into the eggs.

After it is cooked, it is still soaked in the soup - the longer it is soaked, the better the taste will be.

Eat as you please.

Fry the glutinous rice; soak the glutinous rice in boiling water and stir, take it out after about ten minutes and drain.

Then add a small amount of oil and salt, mix well with your hands, put it in a pot (or add sand) and stir-fry.

Use Mao Chai as fuel and moderate heat. When stir-frying, sprinkle bamboo broom with oil and water until cooked.

The best ones are puffy, yellow and crispy.

If fried with sand, it needs to be sieved with a bamboo sieve after cooking to avoid tooth decay.

Fried tofu: Cut the tofu into triangular slices of even thickness and medium size, fry in a pan until yellow and remove the shell, then add it to the soup, add the ingredients and cook it.

The amount of soup is enough to cover the tofu, and it is ready to eat until all the flavors are soaked into the tofu.

Lushan Chinese cabbage: There are many Chinese cabbages all over the country, but Lushan is the real green food that does not use fertilizers or pesticides.

In the summer in Lushan, cabbage is more expensive than meat, but the white cabbage that has been frosted in winter is particularly delicious, refreshing and slightly sweet.