Qingming fruit is a traditional snack in Jiangxi province. It is a kind of food made around Tomb-Sweeping Day, which is said to be used to pay homage to ancestors. It is a good season to pick Qingming grass around Qingming. Soft dough is held in your hand and has a faint fragrance. Clear fruit means safe and healthy, and the calories of clear fruit are not low, so you can eat some in moderation.

Qingming fruit is generally made of rice flour and Folium Artemisiae Argyi, in which vermicelli, tofu, edible sesame and other fillings can be added, which can be wrapped into an oval or jiaozi shape and steamed in a pot. This kind of food is not only green and beautiful, but also very fragrant and has a unique flavor.

Jiangxi specialty:

1, Shangrao drumstick

Shangrao drumsticks are relatively large, with spices such as peppers in them. When eaten in the mouth, the bones are crisp and the meat is tough. Whether it is with meals or wine, it is a rare good product.

2. Yiyang rice cake

Jiangxi is a land of plenty. This Yiyang rice cake is made by the unique process of "three steaming and two hundred hammering" in Gu Mi, a great river in Yiyang. After being made, it is as white as frost and as transparent as jade. When we eat it, it is soft and smooth, not sticky or greasy. Also known as "the respect of rice cakes".

3. Hukou Douchi

Hukou Douchi is black and shiny, with loose meat, rich flavor, delicious taste and long aftertaste. Those who like lobster sauce can try lobster sauce in Hukou.

4. Shuinan Yuba

In Jiangxi, people like to eat bean products. Tofu and yuba are frequent visitors at home. If you also like to eat yuba, then Shuinan yuba must try it. It uses high-quality soybeans as raw materials, and is made by traditional manual production and operation, and integrates the essence of soybeans. If mixed with meat, it won't burn after a long time.

5. Crock soup

The representative of dried vegetables, crock soup, may be impressed by many people. The taste is fresh and delicious, and the production is relatively simple. Mix minced meat with preserved eggs or other materials, then simmer slowly to make the original soup.