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Xiangdong district gourmet

xiangdong district cuisine includes duck in garden sauce, Guangchang Bailian beverage, smoked bacon, spicy and hot fish, braised mutton and so on.

1. Pastoral sauce duck: Pingxiang Pastoral sauce duck is made of high-quality local duck, high-quality soy sauce, salt, white sugar, monosodium glutamate and other raw materials. On the basis of adhering to the traditional technology, combined with modern scientific formula, it is made by vacuum packaging and high-temperature preservation. The product has unique taste, rich nutrition, tight and dry meat, delicious meat and endless aftertaste after eating.

2. Guangchang Bailian Beverage: Lotus seed juice is a beverage processed with Bailian as the main raw material and refined by high-tech food technology. This product maintains the unique fragrance and function of Guangchang Bailian, and has the characteristics of delicate taste, mellow taste, cold and refreshing, warm and fragrant.

3. Smoked bacon: Smoked bacon is a unique dietary custom. The method of smoking is to marinate the meat for about ten days first. If it is leg meat, you should make several cuts with a knife to make it salty thoroughly. Then hang the meat one meter high from the brazier and smoke it with firewood, sawdust and chaff. When smoking and roasting, the heat should not be too strong. It is advisable to smoke slowly with slow fire. After half a month, you can see that the meat is golden yellow, then wash off the smoke with clear water and dry it. When eating, it can be steamed and fried.

4. spicy fish: Pingxiang spicy fish includes grass carp, silver carp and hairless fish series. Raw materials are fresh fish raised by farmers. After multiple processes of sterilization and ingredients, it has unique taste, delicate taste, long aftertaste and little spicy taste. On the basis of not losing the original nutritional value of fish, it can stimulate saliva and stimulate appetite, and the food is cheap and beautiful, which can be used as both vegetable and tourist food.

5. Braised mutton: strong and spicy, delicious and fresh in soup. Pingxiang is rich in black goats. Because this goat only eats wild leaves and branches and never eats any feed, its growth rate is very slow. Pingxiang people are different from other places when dealing with this mutton. First, they cut it into several pieces, put it in a large pot and boil it with strong fire, then simmer it slowly. When the skin is rotten and boneless, they salvage the original soup for later use. Separate the flesh and blood, then cut the cooked mutton into 6 cm thick, stir-fry it with tea oil, and then season it with the original soup. That is, it is delicious and nutritious.