Nanchang fried noodles are a famous specialty snack in Jiangxi province. Jiangxi is a land of fish and rice, rich in rice, so there are many foods made of rice, among which rice flour is the daily staple food of ordinary people. Cook the powder, then scoop it up, then put it in an oil pan and stir-fry it with an open flame, and add ingredients such as soy sauce, Chili powder and vegetables, which have the mellow smell of rice and the frying taste. This is a unique diet, convenient and easy to make, and can be used for dinner. When I was in college, I ate a lot of Nanchang fried powder. Different seasonings can be added, and many varieties are derived. Such as pork, beef, sausage, egg, bean sprouts, three fresh vegetables, day lily and so on.

Nanchang fried powder

2. Nanchang mixed powder

Rice noodles are put into boiling water, heated, put on a plate, and mixed with chopped pepper, peanuts, diced radish, cooking oil, soy sauce, chopped green onion and other condiments, which can be matched according to personal taste. Nanchang rice noodles are different from rice noodles produced in other places, and the toughness of the noodles is particularly high. The uncooked raw noodles are firm and transparent, and the cooked noodles are tender and white, with the characteristics of long-term soaking, long-term frying, toughness and not hardness. It is mainly eaten at breakfast, and served with authentic noodles? Nanchang crock simmer soup? That is the authentic Nanchang-style breakfast.

Mixing powder in Nanchang

3. Pot simmering soup in Nanchang

It is said that there are three mysterious network organizations in China, namely Shaxian Snack, Lanzhou Lamian Noodles and Pot simmering soup in Nanchang, which are spread all over the country. In the eyes of Nanchang foodies, soup not only pays attention to the freshness of ingredients, but also pays attention to the method of stewing. Without adding any pigment and essence, the soup is clear, golden in color, fresh in mouth and sweet in taste after several hours of stewing. It can be regarded as an authentic Nanchang crock simmer soup, and it can satisfy Nanchang people's picky taste buds. From the simplest light (meat pie) soup to all kinds of poultry mushrooms and other ingredients, only simmering soup with slow fire is the embodiment of the essence.

Nanchang crock simmer soup

4. Distiller's grains fish

is a traditional Chinese food in Poyang Lake, Jiangxi Province. It is best to choose about half a catty of crucian carp, marinate it, air it until it is half dry, and then put it in a brewed rice jar to seal it. After more than ten days, you can take it out and steam it or cook it. The key to this dish is wine, which should be made old and strong. Infiltrating into the red fish of jujube, the color of wine exudes a kind of intoxicated beauty, and then the fragrance of wine floats, which is fascinating.