1. Nanchang white sugar cake

Nanchang white sugar cake is a kind of traditional cake snack popular among local people in Nanchang. It is a standing food for tea in major tea shops in the streets and lanes of Nanchang, and is known as "five traditional famous spots in Jiangxi" and "ten special snacks in Nanchang". Its characteristics are fragrant, soft and white, and its shape is unique compared with that of ordinary white sugar cakes. Its surface is covered with Jiangxi's unique frozen rice flour and sugar mixture, and its flavor is unique. It is a traditional cake deeply loved by people in Jiangxi.

2. Nanchang fried rice noodles

Rice noodles are the daily staple food of ordinary people, and fried rice noodles are a kind of food of Jiangxi people. They are cooked by rice noodles (which are called rice noodles in the south, and are usually called rice noodles in the right of Jiangyou, and are made of rice slurry in a round shape), and then fished out (it can be dried for several hours continuously after fished out, and the length of drying time will affect the hardness and taste of fried rice noodles), and then put the powder in. Nanchang rice noodle, which enjoys a long reputation, has the characteristics of white, tender, long-lasting bleaching and long-lasting frying. Nanchang rice flour has a long history, and its main raw material is high-quality late rice, which is made by soaking rice, grinding, filtering and collecting pulp. Its eating method is also convenient and concise. It can be made into cold rice noodles and fried rice noodles, and added with Jiang Mo, minced garlic, sesame oil, soy sauce, chopped green onion, minced pickles and peanuts, and most importantly, peppers and peppers that Nanchang people like. Therefore, if you come to Nanchang, you may wish to try this delicious Nanchang rice noodle, which will definitely make the diners memorable.

3. Crock simmer soup

The most authentic crock soup is Nanchang Crock Soup, which originated in the late Song Dynasty and was named after the folk restaurant Crock Soup in modern times. The folk restaurant independently developed a unique specialty food in China at that time-folk crock simmer soup. The soup won the national patent and was successfully promoted to the whole country.

4. Fried meat with Artemisia selengensis

Fried bacon with Artemisia selengensis is a famous dish of Han nationality, belonging to Jiangxi cuisine series. Its main ingredient is Artemisia selengensis, which is produced in Poyang Lake, the largest freshwater lake in China. Fried bacon with Artemisia selengensis is characterized by its "crisp, tender and refreshing, mellow and soft". Among all the combinations of vegetables and bacon, Artemisia selengensis has reached the highest level. Salty and soft bacon with the unique fragrance of Artemisia selengensis. Take a bite, and your lips and teeth will be fragrant and memorable.

5. Jingdezhen alkaline rice cake

Alkaline rice cake is simple in preparation, cheap and good in quality, and can be stored for a long time. It uses rice to grind pulp, mixed with alkaline water (villagers often use early rice stalks to burn ash and filter water instead of alkali, which is more fragrant than the ice-alkali soaking water sold in the market), and steamed with a special sieve on strong fire, with a thickness of about 1 cm. When eating, cut into thin slices and stir-fry with local smoked bacon, garlic, etc., which can not only satisfy the stomach, but also serve as a delicious food. In order to save time, alkali is often used directly in the modern production process of soda water cake, which will destroy the taste of soda water cake. The alkaline rice cake made by traditional technology has high requirements for alkaline water. It must be made of pure natural plants, such as burning tea seed shells, soybean stalks and rice straw to ashes, and then washing with water. The washed alkaline water is the secret of the success of alkaline rice cake. This kind of alkaline water is good in alkalinity, not only original, but also without any chemical additives, which is very in line with the requirements of pollution-free food and healthy living advocated by people now.

6. Wick cake

Jiangxi Wick cake is a specialty of traditional cakes in Guixi, Jiangxi and Xiangtan, Hunan. As early as the reign of Emperor Qianlong in Qing Dynasty, Longxingpu wick cake was famous in Xiongshi Town, Guixi. It is named for its wick-like shape and rich oil content, which can be ignited. It is made of long-grain late glutinous rice, fresh pure sesame oil, white fine sucrose and high-grade spices. It is not only like a wick, white and soft, sweet and spicy, cool and fragrant, but also can be ignited by fire to give off pure osmanthus fragrance. And open a box from the first one to the last one, no more, no less for 24 hours.

7. Jiujiang osmanthus crisp candy

Jiujiang osmanthus crisp candy is a traditional name of the Han nationality in Jiujiang. It is made of Fuqiang powder, white hemp seed, white sugar, caramel and sweet osmanthus as raw materials. Its color is milky white, its texture is tender, and it has the characteristics of crisp bone, sesame, oily, sweet and mellow. And it has the effects of moistening lung, invigorating stomach and relieving cough. It is a kind of flavor food deeply loved by tourists, especially women, children, old and young.

8. jiaozi BaBa in Jingdezhen

jiaozi BaBa in Jingdezhen is usually eaten by people in Jingdezhen for breakfast and supper. All kinds of stuffing on the thin leather bag are steamed and fragrant in the steamer, and the stuffing inside the skin can be seen vaguely. Of course, there are also small fry in oil after steaming, and the flavor is different.

there are spicy and non-spicy ones. Spicy ones are usually stuffed with shredded radish, leek eggs are not spicy, and there are many kinds of dried beans and bean sprouts. If you don't know how to eat spicy food, you must remember clearly and ask clearly if you go to eat it for the first time.

9. Steamed pork with rice flour

Nanchang people like to steam a bowl of steamed pork with rice flour around long summer every year. It is said that it won't produce prickly heat after eating it in summer. People stir-fry rice with spices such as star anise and cinnamon, then grind it into powder, cut pork belly into thick slices and dip them in Chili oil and soy sauce, then add condiments such as white sugar, cooking wine and monosodium glutamate, then pour in rice flour and mix well, then stack the meat covered with rice flour one by one in a bowl, steam it in a cage until it is rotten, and buckle the meat in a plate when eating. Some add a proper amount of peas to the meat, which makes the dishes fragrant and fragrant, and the meat is fresh and greasy.

1. Rose Nine-layer Cake

The main ingredients of Rose Nine-layer Cake are water chestnut powder and white sugar, and the seasoning is water and rose red pigment. The preparation method is that water chestnut powder is mixed with fresh milk, stirred evenly, filtered into powder slurry, and the white sugar is melted into slurry. The prepared paste is poured into a trough several times, red and white, and steamed.