1 raw braised duck
Braised duck is the most famous Chinese dish in Ganzhou, Jiangxi Province, which belongs to Gancai. Every year after summer, it is the season for young ginger and young duck to go on the market, and the main raw materials for raw braised duck are young ginger and young duck.
2. Lost chickens
Stray chicken, also known as boiled chicken, is a traditional famous dish in Jiangxi province and belongs to Gancai. Its cooking process is to cook the white-skinned chicken, cut it into long strips, put it on a plate according to the shape of the chicken, and pour the seasoning when eating.
3, fried dough sticks wrapped in rice cakes
Fried dough sticks with sesame sauce are folk snacks in Leping. Fresh, boiling sesame paste is spread flat on two or more freshly fried fritters, sprinkled with white sugar and cooked sesame seeds, folded into fried fritters wrapped in sesame paste, and then rolled on white sugar and cooked sesame seeds for eating.
4. Pot stew
Crock soup, completely adopts the traditional folk stew method, takes the crock as a vessel, takes refined food and natural mineral water as raw materials, and uses the traditional hard charcoal fire constant temperature method to heat on six sides and stew for more than seven hours.
5. jiaozi.
Jiaozi Bar is a famous snack in Jingdezhen, which originated in Duchang. Historically, many Duchang people immigrated to Jingdezhen, which is called "Duchang People's Wharf". Duchang people not only influenced the language and culture of Jingdezhen, but also brought food to the past. Jiaozi Ba is one of them.
6. Oil level in Wan Hu
Wan Hu Oil Noodles is a traditional brand-name product in Jinxi County. It was a tribute in ancient times and was called "Longxu tribute noodles". It is made of high-quality flour, tea oil, potato powder, salt and other raw materials, hand-refined, as fine as hairspring.
7. Jinxi rice noodles
Jinxi Rice Noodle, a famous traditional dish in Jinxi County, Fuzhou City, Jiangxi Province has a long history. Its main raw material is high-quality late rice, which is made by soaking, grinding, filtering and pulping rice.