Nanchang snacks are local specialties, which are mainly concentrated in Ruzi Road, Fuzhou Road, Erqi Road, Jinshengta Road and Jiang Yan Road in Nanchang, including Nanchang rice noodles, white sugar cakes, stone street twists, flavored roasted brine, etc., with their own characteristics.
White sugar sponge cake
After soaking, cleaning and filtering, high-quality glutinous rice is ground into fine powder in a stone mortar, kneaded into thin strips with boiling water, spread into thin slices, stacked in layers, bent into a circle, fried to golden brown, filtered out of the pot, mixed with white sugar and rice flour and sprinkled on cakes. Waxy is soft and sweet, crisp outside and tender inside.
Three cups of chicken with sauce
When cooking chicken nuggets, add a small cup of sweet rice wine, lard and soy sauce, and stew chicken nuggets with charcoal fire instead of soup, hence the name. The source of "three cups of chicken" is said to have been accidentally discovered by the chef in other places. After returning to normal, the cooking method was improved, adding chives and ginger to the seasoning, covering the lid with a small casserole and simmering on a charcoal stove. After serving, the table is full of fragrance, the chicken pieces in the casserole are red and bright, the chicken is delicious, and the soup is mellow and original, which is very popular.
Shizitou in Poyang Lake
The lion's head in Poyang Lake is a famous dish in Nanchang, with unique production, soft texture and delicious taste.
Production method: first, shred taro, put it in a pot, add salt and marinate until soft, and chop pork belly into rice grains. Mix meat, shredded taro, chopped horseshoe, chopped ham, dried Bess, Jiang Mo and eggs together, add dry starch, refined salt, soy sauce and pepper, stir and divide into 4 parts, each part is wrapped with a salted egg yolk, which is the green lion head. Then fire the wok, add salad oil, heat it to 50%, add the lion's head, fry it until golden brown, take it out, add broth (flush with the lion's head), add refined salt, cooking wine, soy sauce, onion and shredded ginger, and steam for about 2 hours. Come out until crisp and rotten, and remove the onion knots. Heat the wok, add water to boil, add a little oil, add Chinese cabbage, refined salt, chicken essence and monosodium glutamate, stir-fry until cooked, and put them in a flat-bottomed soup plate. Heat the pot again, pour the raw juice of the lion's head into the pot, buckle the lion's head on the cabbage, thicken it with wet starch, and add bright oil to pour it on the lion's head.
Fried bacon with wormwood
Delicious taste, unique taste, oily but not greasy, rich in characteristics. Because its main ingredient is a local specialty, it is called a special dish.
Production method: Wash the selected Chrysanthemum morifolium, cut into strips about 3 cm, boil in boiling water for 2-3 minutes, remove and drain. Rinse the bacon with clean water, cut it into thin slices and put it in a bowl. Prepare chopped dried chili, chopped green garlic, Jiang Mo, monosodium glutamate and cooking wine, put oil in a wok, when the oil temperature is 60%, stir-fry chopped dried red chili, Jiang Mo and chopped green garlic in the oil for 80%, then stir-fry bacon in the wok, then add Artemisia annua, and add cooking wine and monosodium glutamate.
Zhang Yu crispy duck
Bright red in color, crisp and fragrant.
Production method: Fill the clean duck belly with spices such as ginger, onion, star anise and spiced. Rub the skin evenly with cooking wine and salt and pepper repeatedly, marinate for half an hour, steam it in a cage until it is five or six times ripe, take it out, spread it with cooking wine and soy sauce, dry it and fry it until the skin is crisp. Boning the fried duck, batch it into diagonal strips with an oblique knife, put it neatly in a buckle bowl (with the skin facing down), put shredded ginger, shredded mushroom, shredded dried Chili, shredded winter bamboo shoots and shredded mullet on the surface, add soy sauce, refined salt and monosodium glutamate to 50g broth, and pour it into the bowl. Then put the buckled duck strips into a cage and steam until drunk, pour out the original soup and turn it over in the middle of the plate. Thicken the original soup, pour in red oil, pour it on the duck and sprinkle with pepper.
Steamed sausage with bamboo tube powder
It is characterized by strong bamboo fragrance, crisp, rotten and spicy.
Production method: cut the fat sausage into rhombic blocks with a width of 2 cm, slice the ginger, put the water, cooking wine and ginger slices into a wok and boil them with high fire, then blanch the fat sausage. Cut the remaining ginger and dried Chili into powder, put the cooked fat sausage into a porcelain bowl and marinate it with cooking wine, soy sauce, salt and monosodium glutamate for one hour. Mix Jiang Mo, dried pepper, spiced rice flour, pickled fat sausage and proper amount of water. Take a bamboo tube (both ends are knotted and the surface is covered), brush it with oil, pad it with lettuce, and put the mixed pork intestines into the bamboo tube and steam it until it is crisp and rotten. Pour hot red oil on it before serving.
Sweet as dog meat
It is characterized by fresh fragrance and slightly spicy taste, and is a delicious food for drinking.
Production method: Take the limbs of the suckling dog (leave the soft part for it) and pickle them with onion, cooking wine, star anise, refined salt and monosodium glutamate. Chop the remaining ginger, chives, dried peppers and garlic. Fry peanuts, press them into powder with a knife, and then blow them off. Put Jiang Mo, chopped green onion, dried Chili powder, minced garlic and minced peanuts into a bowl, and mix with broth, refined salt, monosodium glutamate, pepper, sesame oil, balsamic vinegar and red oil to make a marinade for later use. When making, the pickled dog meat is steamed in a cage, dried, boned, cut into 4.5 cm wide slices, arranged neatly in a plate, and decorated with mixed marinades.
nanchang rice noodles
It has a long history, white and tender, and it will not rot if it is cooked for a long time. The main raw material is high-quality rice. It goes through many processes, such as soaking rice, grinding pulp, filtering and collecting pulp. It is also convenient to eat. It can be cold, fried or boiled. Jiang Mo, minced garlic, sesame oil, soy sauce, chopped green onion, minced kimchi and, most importantly, chilli and pepper, which Nanchang people like, must be added. Come to Nanchang to taste delicious Nanchang rice noodles, which is memorable.
Flavor kaolu
Walking on the streets of Nanchang, if you want to taste a special taste, you should still buy some seasoned roasted brine to eat. There are many lo-mei shops in Nanchang, which are full of people all day, and occasionally there will be long queues at the door of the shops. This shows Nanchang people's love for pot-stewed food. This special food is easy to carry, suitable for drinking and eating, and also a good gift for relatives and friends. Therefore, most tourists come to Nanchang to taste roasted brine as a great pleasure.
Shitoujie dough twists
100 years ago, there was a small shop on Stone Street in Nanchang City, which was crowded with customers every day. This is the famous "Pinxiangzhai" dough twist shop. This Xu couple's shop is small and clean. The produced egg yolk twist is delicate and small, just like a double dragon winding, golden and shiny in color, crisp, fragrant and refreshing in taste, and deeply loved by consumers. Because it is still ahead of manual fine kneading, it maintains its original flavor and characteristics and is still loved by people. People used to call it "Stone Street Twist".
Crock simmer soup (my favorite, highly recommended! ! ! )
Jiangxi follows the traditional folk method of stewing soup, taking native chicken, soft-shelled turtle, gastrodia elata and Hericium erinaceus as raw materials, adding natural mineral water, putting them in a giant crock, and stewing them at a constant temperature with hard charcoal fire for more than seven hours. After a long period of slow stewing, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, and the taste is more fresh, fragrant and mellow, and the nutrients are not easily lost; There are famous stewed old duck soup with fragrant pear (which can clear dryness and moisten lung, nourish yin and clear heat), stewed ribs soup with burdock (which can clear heat and relieve summer heat, tonify kidney and strengthen body) and stewed ribs with cuttlefish (which can replenish spleen and qi, invigorate spleen and nourish blood), all of which are highly sought after by diners.