Ruijin specialty 1: Ruijin fish balls
Ruijin Fish Ball is a traditional dish in Ruijin, Jiangxi. Its production method is very good. Choose fresh fish as the main raw material, mix egg white as the main material, and then make balls with a spoon. Cook in warm water until half cooked, cool and cook in broth. The fish balls made are delicious and refreshing, not fishy.
Ruijin specialty II: Ruijin water chestnut
Water chestnut is commonly known as water chestnut. Ruijin water chestnut skin is thin and juicy, sweet and residue-free. It can be eaten raw, cooked or canned. Water chestnut is suitable for planting in paddy fields with sufficient sunshine, convenient irrigation and drainage and moderate fertility. Seedling raising in early July, transplanting in late July, and harvesting in June for 5438+February. Ruijin has a planting area of more than 2,000 mu and an annual output of more than 8 million Jin.
Ruijin specialty 3: braised duck with red army
Red Army braised duck is a traditional dish in Ruijin, Jiangxi. The production method is fine. Fresh duck meat is used as the main raw material, and more than 0/0 Chinese herbal medicines such as red dates, medlar, codonopsis pilosula and angelica are added, as well as ginger and green onions. Braised duck is tender, fragrant and refreshing, and rich in nutrition.
Ruijin specialty 4: Ruijin Leicha
It is a Hakka food with unique flavor, which is widely spread in Ruijin and passed down from generation to generation. Tea mashing is made by adding appropriate amount of rice into sesame, peanut, mung bean, soybean, tea and orange peel. Then boil. Lei tea has a unique flavor, slightly bitter and fragrant, gray-green, thin and muddy, and it is very delicious to dip in sesame oil.