Jiangxi famous flavor dishes are: three cups of chicken, fragrant meat, dried asparagus meat, quinoa fried bacon, the original cage boat board meat, Xunyang fish fillets, deep-fried stone chicken, Xingche tofu, rice noodles beef, golden thread hanging gourd, Xinfeng radish dumplings, Zhangshu package noodles, yellow yuan rice fruit and so on.
Give you a recommendation for some of the more famous dishes in Jiangxi:
Scrambled eggs with stonefish: stonefish is a specialty of Mount Lu, living in Mount Lu springs and waterfalls for many years, this fish is small, long and slightly flat, and its meat is tender and fresh, mellow flavor. Stonefish scrambled eggs this dish fresh taste thick, golden color, crisp outside and tender inside, is good with wine.
Quinoa fried bacon: quinoa is a green vegetable with a special aroma, usually eat its stem. Quinoa is crisp in the mouth, and when stir-fried with meat, the flavor is delicious and fragrant. Stir-fried bacon with quinoa is a famous specialty in Jiangxi.
Lushan stone chicken: do not think that this "chicken" is the kind of domesticated chicken in your imagination, it is actually a kind of growth in Mount Lushan Yinjian rock wall caves in the hemp skinned frogs, also known as red frogs, spiny-brained frogs, body ochre-colored, small forelimbs, hind limbs, strong, daytime hiding grottoes, the night out of the search for food. It is similar to the general shape of the frog, but the body is large, fat meat, generally weighing three or four two, the large weight of about a catty or so. Because of its tender meat, fat as chicken and named. Shenzhen's Jiangxi restaurant generally have this dish, people's original name is "cassoulet stone chicken", the most authentic one in the same music behind the Orthopaedic Hospital, if you can drive to taste, there will be no feeling of a long way to go.
To introduce you to some of Jiangxi's famous snacks:
The clear soup bubble cake: fresh meat as a filling, wrapped in a tough and slippery skin, boiled for the clear soup; the other glutinous rice flour, sugar, sesame seeds, cinnamon made into a cake, into the clear soup bubble into. It is salty, sweet and fragrant, with a delicious aroma and a soft, sticky texture.
Wine Dregs Dumplings: made of glutinous rice flour into a small round ball, cooked in boiling water, and mixed with wine dregs and sugar. It is as white as jade, with a strong aroma of lees and a sweet flavor.
Sugar cake: high-quality glutinous rice by soaking, washing filter, into the stone mortar pounded into fine powder, and punch boiling water and kneading, rolled into thin strips, spread for thin slices, multi-layer stacked up, curved into a circle, into the oil frying until golden, the pot filtering oil, to sugar, rice flour mixed and sprinkled on the cake. The cake is soft and sweet, with a crispy surface and tender interior.
Yifu Noodle: Knead the flour and egg until dry and wet, cut into thin strips, deep-fry them until light yellow, put them into boiling chicken broth to soften them, and then sprinkle them with chicken, chopped ham, thinly shredded mushrooms, and chopped scallions. The noodles are fresh and the soup is light and tasty. In the Qing Dynasty, the governor of Nan'an, Yi's favorite food, the system was passed on to the people, so it is called.
Golden thread hanging gourd: refined noodles, wontons, cooked in boiling water, with chicken soup, scallions and other seasonings. The soup is fresh and the noodles are crisp, and the bowl has many flavors.
Rice Noodles: rice ground into a pulp, pot scalded into thin slices, cut into shreds, into the soup cooked. It is accompanied by shredded meat and mushrooms. The noodles are of uniform thickness, neatly cut, and the soup is delicious.
Lingzhi glutinous rice ball: Ganoderma lucidum, glutinous rice flour, sugar, bean paste as the material, through the ingredients. Kneading, filling molding, steaming, dripping with sesame oil and become. Green and tender, thin skin filling, soft and fragrant, hot and cold food. Orchid root: glutinous rice flour, sugar, oil as raw materials, through the ingredients, rubbing, rolling, shredding, blanching, oil filtering and other processes made. The color is golden and oily, uniform size, sweet but not greasy, crispy texture. Muffins: glutinous rice flour, round-grained rice flour, sugar, lotus heart, walnuts, roses, yellow cinnamon, dates and other materials and mix well, into the steamer to push the flat, sprinkle fruit, spices and lard dices, by the flower, sugar, steamed, cooled and become. White and bright, delicate sweet aroma, soft and refreshing, hot food is the best, cold food is also suitable.