Jiangxi cuisine, also known as Jiangxi cuisine, has a long history. It is a "hometown cuisine" with strong local flavor developed on the basis of inheriting the "literati cuisine" of previous dynasties. So, what are the traditional local famous dishes in Jiangxi? In fact, there are many famous dishes in Jiangxi. Here is a simple local food. The following small series will recommend some traditional home-cooked dishes in Jiangxi. For details, please see below. 1. Three cups of chicken

Three cups of chicken is a local traditional dish in Jiangxi Province, which is said to be related to the national hero Wen Tianxiang. Because there is no soup when cooking, only one cup of rice wine, one cup of lard and one cup of soy sauce are used, so it is named.

This dish is usually made of Sanhuang chicken and other ingredients. After it is cooked, the meat is fragrant, sweet and salty, salty and fresh, and the taste is flexible and chewy.

Three cups of chicken originated in Jiangxi Province, and later spread to Taiwan Province Province, becoming a representative dish of Taiwanese cuisine. Among them, Ningdu Sanbei Chicken, Nanchang Sanbei Chicken and Wanzai Sanbei Chicken are the most famous and representative in Jiangxi Province. 2. Yonghe Tofu

Yonghe Tofu is a special dish in yong he zhen, Ji 'an County, Jiangxi Province, which has the advantages of "delicate, honest, smooth and tender".

During the Southern Song Dynasty, when Wen Tianxiang rose up against Yuan Dynasty and led his troops through yong he zhen, which was separated from his hometown by water, he was short of food and grass and his morale was low. Yonghe people comfort the army with local tofu soup. Wen Tianxiang tasted it and praised it again and again.

After eating tofu soup, the troops were greatly encouraged and continued to fight against Yuan with high fighting spirit. After the national hero Wen Tianxiang died for his country, Yonghe people named the tofu he tasted "Yonghe Tofu" in memory of him. 3. Fried Meat with Dried Pepper

Fried Meat with Dried Pepper is a famous dish in yugan county, Shangrao City, Jiangxi Province. The chili used for fried meat with Yugan Chili is a local specialty chili in yugan county-Yugan Maple Spicy.

Fried pork with dried chili has the characteristics of "spicy mouth but not spicy heart, thin skin and thick meat", and it is a delicacy that can be eaten in restaurants and hotels in the streets of Jiangxi. 4. Roasted duck with beer

Roasted duck with beer is a very common dish in Nanchang. The duck meat in this dish has the fragrance of beer.

Rice wine is a major feature of cooking in Jiangxi Province. When cooking and frying, people like to add some wine, or stew it all with wine. It is the most commonly used seasoning for home cooking.

As rice wine is less and less cooked, it is not as convenient to buy as beer, so beer ducks cooked with beer appear. 5. Pohu bighead

Pohu bighead is a traditional famous dish with characteristics in Jiujiang City, Jiangxi Province, which belongs to Xunyang cuisine of Gan cuisine.

Because it is spicy, slightly sour, tender and delicious, rich in nutrition, and the head of bighead carp is produced in Poyang Lake, the largest freshwater lake in China and the mother lake of Jiangxi people, this dish is extremely rich in Jiangxi flavor. 6. roasted meat with smoked bamboo shoots in Jinggang

roasted meat with smoked bamboo shoots in Jinggangshan is a traditional snack in Jinggangshan, Jiangxi Province. The roasted meat with smoked bamboo shoots in Jinggangshan is mainly made of bamboo shoots, and the cooking method is mainly cooking. The 8-mile Jinggang is a sea of bamboo, and different kinds of bamboo shoots are easy to make dried bamboo shoots.

Bake the cooked bamboo shoots with charcoal fire to dry. Because they are dark brown, they are called black-smoked bamboo shoots. With its roast meat, the meat tastes sweet, while the bamboo shoots taste long. 7. Steamed pork with rice flour

Steamed pork with rice flour is a famous dish in Jiangxi Province. Made of pork belly with skin, rice flour and other seasonings, it is waxy and fragrant, fat and thin, rice flour is oily and rich in five flavors.

Yuan Mei, a poet in the Qing Dynasty, clearly wrote in the record of steamed pork with rice flour in Suiyuan Food List that "steamed pork with rice flour, without water, has a unique taste. Jiangxi people are also cooking. "