Food is the most important thing for the people, and what people who travel most look forward to is to eat unknown freshness, so that they can have some wonderful feelings on the tip of their tongues, and finally store them in the depths of their memories, so that they can recall them themselves or tell them to others again...

... In October 2020, I was invited by Shangrao Sanqingmei Women's Literature Research Association to stay in Yiyang International Literary Village for a while, experience and write, and spend a calm and calm time. This also gave me the opportunity to taste and understand

Yiyang's eating customs, dishes, and people's favorite tastes.

When I was in Yiyang Literary Village, Chairman Mao of Sanqingmei gave me too much care. She was afraid that I would not have good food and accommodation. She personally arranged many meals. As a result, I tasted too many Yiyang dishes. This paragraph

This time is known to me as the "least time to eat" on the trip, and I feel like I have gained several pounds.

After I came back, I felt that the smell of Yiyang could not be dissipated for a long time, and my thoughts were reminded of those fragrant pictures again and again, prompting me to pick up my thoughts over and over again, and now I would like to introduce these delicacies to everyone.

The so-called rice cake is actually rice cake, which is found in many places and is also liked by many southerners.

It is also a staple food and a dish.

Later, I checked the information and found that Yiyang rice cake is indeed very famous. I said it is "known to people all over the country" which is a bit exaggerated. However, in Jiangnan and East China, many people know "Yiyang rice cake" and it is indeed very popular and recognized.

Yiyang rice cakes are good, mainly because they use the local specialty Dahe rice, which makes the rice cakes chewy. During my stay in Yiyang, in addition to tasting fresh rice cakes dipped in brown sugar at the rice cake production workshop, I also ate fried rice cakes and rice cakes many times.

Rice cake soup is a favorite of Yiyang people. It is also a delicacy that can be displayed and cooked in a variety of ways. It is a versatile ingredient.

I ate a lot of things in Yiyang, but they were all very casual, and they were all "Yiyang delicacies" that everyone arranged for me, but what kind of dishes are recognized by Yiyang people?

What dish is the most popular dish among Yiyang locals?

The most famous dish should be Yiyang Braised Pork, also known as "Guifeng Braised Pork".

Yiyang braised pork is also known locally as "Jingguo braised pork".

It is said that during the Anti-Japanese War, when Chiang Ching-kuo was in southern Jiangxi, a chef named Tu Guangming was the first to cook it.

It is made from pork belly as the main raw material, paired with pickled vegetables, and steamed with sugar, monosodium glutamate, refined salt and other seasonings. It is actually a kind of pork belly with pickled vegetables.

I ate this dish a lot during the Yiyang period. As long as there were a few people at the table, I would have this dish. I felt that instead of eating meat, it would be better to say that this pickled vegetable is more delicious. It is completely soaked in the soup of the meat and soaked in it.

The rice is really fragrant and delicious.

In addition to the classic "Yiyang Braised Pork", I saw information that there are also Yiyang Vinegar Chicken, Yiyang Oil-glazed Fish, etc., but I don't seem to have a deep memory. I ate a lot of chicken, duck and fish, and I forgot to eat them.

None of these.

In fact, when I was in Yiyang, I didn’t pay special attention to which dish was delicious or which dish was Yiyang’s specialty. As a Northeasterner, I might be surprised by everything I see here, find it interesting, and want to try it. The only drawback is that it’s Yiyang’s food or not.

It's spicy. This kind of spicy food is different from the spicy food in Sichuan and Chongqing. It's directly spicy. It's said that Sichuan people are not afraid of spicy food, Hunan people are not afraid of spicy food, and Jiangxi people are not afraid of spicy food.

But I am still a little afraid of spicy food, so I limit my appetite and fearlessness, and become timid and fussy about some dishes.

The Yiyang vegetables and "Xiaohe fish" left a very deep impression on me. They were very tender and tasty, suitable for savoring slowly. I ate them several times.

In addition, whether it is chicken or duck, they are all delicious and very tasty. This may also be because the Yiyang International Literary Village where I am located is in the countryside. The ingredients here are so good and the food made is much fresher and does not need to be overcooked.

It can be extremely beautiful.

Therefore, when you eat meat in Yiyang, you feel it is much more delicious than other places.

However, eating fish in Yiyang does not seem to be exciting enough. It may be related to the eating habits in the mountainous area. The fish in some restaurants is not very spiritual. When I first arrived, I suspected that the people in Yiyang did not know how to cook fish. It was not until I ate the "national fish" that I changed.

But it’s not that Yiyang doesn’t have good fish, or restaurants that can cook fish.

During my stay in Yiyang, I went to "Guodao Fish" twice to eat and tasted Yiyang's special fish dishes.

Not far from the Literature Village, there is the famous "Guo Dao Fish" restaurant in Yiyang. The owner of the restaurant, Xu Qing, is also a member of Sanqingmei and is a good friend of Chairman Mao. Many people recommend this restaurant's Guo Dao Fish.

The first time we went to Guo Dao Fish was because Xu Qing invited us to eat there, and the second time we went there was because we wanted to interview her and discover the story of “Guo Dao Fish” and the source of its food.

I tasted their specialty dishes "National Fish" and "Golden Turtle Wei Yam".