Nanchang has a well-known delicacy-Luwei, especially the old Jiangxi Huangshanghuang, which specializes in all kinds of Luwei sauces. Its taste is pure and delicious, and it can be fragrant when you suck your fingers. Nanchang brine shops are scattered in every corner of the city. According to their tastes, although they are spicy, they are not as spicy as those in Sichuan and Hunan. Instead, they are slightly spicy at first, which is easy for people to adapt to. Once they can't stop eating, they will feel that the whole mouth is already irritable. In addition to being slightly spicy, Nanchang's pot-stewed taste has two main characteristics. First of all, the color is heavy, and the taste is heavy. No matter what kind of pot-stewed flavor and sauce flavor, the overall color is from bordeaux to dark red. This is because the process of soaking these pot-stewed flavors to halogen is very long, and after the flavor is completely infiltrated, the color becomes thick, and the spicy and delicious flavor is very obvious. Another major feature is the heavy composition of traditional Chinese medicine. In addition to the old soup, Nanchang's lo mei is also equipped with a special traditional Chinese medicine bag, which has nourishing effect on the one hand and makes the fragrance more intense on the other. The key to making pot-stewed flavor is the preparation of brine, and different traditional Chinese medicine spices can be made into brine with different flavors. There are several kinds of spices in the market to make lo-mei taste, such as star anise, cinnamon bark, pepper, Gan Song, fennel, white cardamom, Amomum villosum, fragrant leaves, clove, female clove, ginger, citronella, licorice, Amomum tsao-ko, dried tangerine peel, pepper, ziyun, clam and earthworm. Spicy duck neck halogen medicine is a good fire meter made of 28 spices.