Nanchang people like to steam a bowl of steamed rice flour and steamed pork every year before and after the Beginning of Summer. It is said that eating it during the Beginning of Summer will not cause prickly heat. People fry the rice with star anise, cinnamon and other spices and then grind it into powder. They cut the pork belly into thick slices and soak them in chili oil, soy sauce, sugar, cooking wine, MSG and other condiments. Then they pour in the rice noodles and mix well. The meat covered with rice noodles is stacked piece by piece in a bowl, steamed until tender, and then placed on the plate when eating.
Nanchang rice noodles are the famous Nanchang stir-fried noodles. The rice noodles are white, tender, not rotten after a long time blanching, and not broken when fried for a long time. Add minced ginger, minced garlic
Oil and soy sauce , lard, chopped green onion, pickle foam, and the most indispensable ones are chili and pepper that Nanchang people like. In order to meet the growing taste needs of diners, Nanchang fried noodles have also derived many varieties. Such as pork stir-fried noodles, beef stir-fried noodles, sausage stir-fried noodles, egg noodles, bean sprout stir-fried noodles, three delicacies stir-fried noodles, daylily stir-fried noodles... No matter what kind of stir-fried noodles, it can be said that the meat is tender. , pink and tough, fresh in flavor. ?
Nanchang rice noodles are a famous product in Nanchang, Jiangxi Province. Jiangxi is a land of fish and rice and is rich in rice, so there are also many foods made from rice
Rice noodles are the daily staple food of the people. Nanchang rice noodles have a long history, and the main raw material for making them is high-quality late rice. It has to go through multiple processes such as soaking rice, grinding
drying, and collecting pulp. It is also convenient and simple to eat. You can mix rice noodles coldly or stir-fry, add minced ginger, minced garlic,
oil, soy sauce, chopped green onion, minced pickles, and the most indispensable ones are the chili and pepper that Nanchang people like. pepper.
Frozen rice candy is a famous traditional snack in Fengcheng, Jiangxi. Frozen rice candy, which has a production history of more than 200 years, is made from glutinous rice, camellia oil, white sugar and fragrant osmanthus as the main raw materials. It has the characteristics of fragrant, sweet, crisp and crisp. The four corners are smooth and as white as snow. It tastes sweet and refreshing, does not stick to your teeth and does not leave residue. There are also a variety of flavors to choose from. Clay pot simmering soup, also known as folk clay pot stewing soup, was named after a folk restaurant in 1994. It is a traditional folk soup stewing method in Jiangxi Province, using clay pots as containers, refined food and natural mineral water as raw materials. The hard charcoal fire is heated in a traditional six-sided constant temperature manner and simmered for more than seven hours.
Crock pot soup is a traditional folk soup method in Nanchang. As a representative of Gan cuisine, it has a history of more than a thousand years. Wa
Water soup is made by placing small earthen pots containing ingredients layer by layer into a giant one-meter-wide earthen pot, and then using charcoal to cook at a constant temperature for six hours
Simmer it and eat it out of the can. It is the best dietary choice to supplement nutrition, strengthen the body, nourish the mind, and maintain health. There is a saying
that "the earthen pot is fragrant and boils, and the soup is simmering in all directions." The earthen pot soup completely adopts the traditional folk soup simmering method, using the earthen pot as the container, and carefully prepares it. The food is made of natural mineral water and simmered on six sides using hard charcoal fire at a constant temperature for more than seven hours. Finally, it has been translated into a delicacy that is full of traditional folk characteristics and suitable for modern people.
Jiujiang radish cake is one of my favorite snacks. I make the dough myself, then wrap the shredded radish in it, put it in the pan and fry it until it is cooked through. Jiujiang carrot cake has been with people for generations, it is the taste of home. Now when making this carrot cake, a lot of auxiliary ingredients are added, including some ham and the like, so that it tastes more layered.