Steamed pork with rice flour Nanchang people like to steam a bowl of steamed pork with rice flour around long summer every year. It is said that it won't produce prickly heat after eating it in summer. People stir-fry rice with spices such as star anise and cinnamon, then grind it into powder, cut pork belly into thick slices and dip them in Chili oil and soy sauce, then add seasonings such as white sugar, cooking wine and monosodium glutamate, then pour in rice flour and mix well, then stack the meat covered with rice flour in a bowl, steam it in a cage until it is rotten, and buckle the meat in a plate when eating. Some add a proper amount of peas to the meat, which makes the dishes fragrant and fragrant, and the meat is fresh and greasy.
Three cups of chicken are named after adding one cup of sweet rice wine, one cup of lard and one cup of soy sauce when cooking chicken pieces, and stewing the chicken pieces with charcoal fire instead of soup. The source of "three cups of chicken" is said to be discovered by the chef accidentally in other places. After returning to Chang, the cooking method was improved, and chives and ginger were added to the seasoning, which was covered with a small casserole and simmered on a charcoal stove. After serving, the table was full of fragrance, the chicken pieces in the casserole were red in color, the chicken was delicious, the soup was mellow and original, which was very popular. Stir-fried bacon with Artemisia selengensis: Artemisia selengensis is a wild plant in Poyang Lake. Artemisia selengensis has strong seasonality. As the saying goes, "Artemisia selengensis in March, Artemisia selengensis in April, and firewood in May". Every spring and March, Nanchang people especially prefer to fry bacon with it. There is a saying that "the grass in Poyang Lake is the treasure in Nanchang City". Bacon is golden yellow, Artemisia selengensis is green, crisp and refreshing, and it has a special fragrance.
Loach, fish and tofu are a famous dish that has been circulated among Nanchang people for a long time. Before making, take a pot of cold water, put the loach fish in, beat in the egg white, and after one day, wait for the viscera of the loach fish to be discharged and washed. Put the casserole on low heat and add the good soup. Put the whole old tofu and live loach fish into the pot at the same time. After the soup is hot, the loach fish drills into the tofu. After stewing for 3 minutes, add ginger, winter bamboo shoots, carrots and other ingredients. After a while, remove the casserole from the heat and serve. At this time, I saw the soup in the pot as clear as a mirror, and the tofu and fish were staggered, which was delicious and mouth-watering.
"Huangqin" sauced duck This is a traditional braised product produced by Nanchang Huangshanghuang Roasted Poultry General Company. Based on the dietary nutrition formula of the royal aristocrats, the agency selected high-quality farmed lake water ducks, which were soaked in high-quality natural spices for more than 3 minutes and carefully processed by modern high-tech preservation technology. The product has been highly praised by gourmets at home and abroad since it came out, and the product has been selling well. It is a good product for home, tourism, entertaining VIPs and giving gifts to relatives and friends.
Chaenomeles jelly, also known as chestnut tofu, is a popular summer heatstroke drink in Nanchang. That is to say, using pumpkin powder or millet powder as the main raw material (potato powder is mostly used instead), boiling the powder like porridge, pouring it into a wooden box or bucket, and cooling it to form tofu. When eating, put it in a bowl and mash it with bamboo slices, then add peppermint water, white sugar, or put some sesame oil. It tastes cool and delicious. In the past midsummer, you can meet villagers who pick and sell papaya jelly in the streets and alleys.
beef stir-fried powder There are shredded pork stir-fried powder and three fresh stir-fried powder in many places, but Nanchang is unique in beef stir-fried powder. It is said that the fried beef powder in Nanchang has a history of at least several hundred years. Its meat is tender, soft and delicious, and its cooking is also very particular.
Cow's tongue, also called "Cow's Lucky", is also a traditional pastry made by the people. Match white and red glutinous rice flour, stir the core with white and brown sugar to match glutinous rice flour, make the middle white, and then use red (that is, add some brown sugar to knead and stir the powder) to edge it. There should be sugar in the powder, and after it is made, it will be fried with 7 degrees of oil, which will become a snack with red edges and white cores, which is sweet and refreshing.
White sugar cake has a long history and is a traditional snack that Nanchang people like very much. Golden color, soft, sweet and delicious.
"Ten Scenes of Yuzhang" Gancai Series This series combines cooking with the famous "Ten Scenes of Yuzhang" in Nanchang history (Hongya Danjing, Xishan Jicui, Tengge Qiufeng, Zhangjiang Xiaodu, Longsha Xizhao, Nanpu Feiyun, Tiezhu Xianzi, Supu Chunshu, Donghu jathyapple and Xuting Yanliu), paying attention to both artistic decoration and dishes.