Jiujiang, referred to as "Xun", was known as Chaisang, Jiangzhou and Xunyang in ancient times. It is a famous city in the south of the Yangtze River with a history of more than 2,200 years.

Jiujiang is known as "Xunyang County of nine factions, as distinct as a painting".

It is known as "the mouth of three rivers, the thoroughfare of seven provinces" and "the most visible place in the world", and is also known as the "Northern Gate of Jiangxi".

Scenic spots: Guling Scenic Area, Shannan Scenic Area, Xunyang Scenic Area, Shahe Scenic Area, Yongxiu Scenic Area, Shizhong Mountain, and Longgong Cave.

Famous delicacies: three cups of stone chicken, scrambled stone fish eggs, Xiaodan steamed cake, yellow braised stone chicken, Lushan stone chicken, raw fried glutinous rice, radish cake, Jiujiang tea cake, Xiushui whistle, chestnut stewed chicken soup, old

Topsoil chicken soup.

Now that we have introduced the city, we will introduce five kinds of Jiujiang delicacies to you.

Jiujiang Osmanthus Tea Cake Osmanthus Tea Cake is a traditional snack in Jiujiang, Jiangxi and one of the four major pastries in Jiangxi.

Jiangguihua tea cake originated in the Tang Dynasty and is made using traditional recipes. It has the characteristics of crispy skin, crispy filling, sweet and refreshing taste.

Features: "Small but delicate, thin and crispy, crispy and sweet, fragrant and beautiful".

Bean ginseng and boiled fish head and bean ginseng.

As the saying goes: Ginseng is a rare treasure.

Both, bighead carp.

After the two are combined, it is made into boiled fish head with bean ginseng.

The soup is thick and juicy, and the whole body is bright. When you take a bite, the hot soup overflows. It is as soft as cotton wool and full of delicious fragrance, which makes you reluctant to stop eating. "Fish head": the chopsticks are thorny and fall off, loose but not loose, fat but not fat.

It is greasy; the soup is like mutton fat, the color is like human milk, and it is extremely fresh in the mouth.

Features: Its "color, aroma, taste and shape" are really top quality.

Duchang Rice Dumplings Duchang Rice Dumplings are dumplings made with rice as the raw material and pork belly as the filling.

As an authentic Duchang person, you should be familiar with it. During festivals, every household will make rice dumplings.

Commonly known as Bao Xinba.

Jiujiang embraces the Yangtze River and is adjacent to Poyang Lake. It has rich waters with good water quality and is rich in silver carp.

White-boiled bighead carp head is a traditional dish in Jiujiang, Jiangxi Province. It is a characteristic of Gan cuisine: it can warm the stomach and replenish deficiency, relieve dizziness, benefit the brain and marrow, relieve diseases and relieve asthma.

Nanfeng Bean Ginseng Nanfeng Bean Ginseng is made from soybeans. It is about three inches long, golden in color, round in shape, fragrant and delicious, and rich in nutrients. It can be said to be a treasure in food.

Ginseng can be made into a dish on its own, with beautiful appearance and unique taste.

Features: The whole body is shiny, and when you take a bite, the hot soup overflows, it is as soft as cotton wool, and the mouthful is full of delicious flavor, making you reluctant to stop eating.

Scrambled Stonefish Eggs Scrambled Stonefish Eggs are made with stonefish from Mount Lushan as the main ingredient. They are rich in nutrients, bright yellow in color, fresh and tender in taste, soft and refreshing.

It is a special dish in Lushan area.

That’s it for the introduction to the special food in Jiujiang, Jiangxi. Thank you all for reading and supporting.