Jingdezhen local cuisine basically conforms to the overall style of Jiangxi cuisine.
From the perspective of cooking techniques, it is good at steaming and pays attention to heat; from the perspective of ingredients, there are many delicacies, game and aquatic products, which are simple and full, and pay attention to the original flavor, especially the local snacks in Jingdezhen, which have a pure and honest taste.
Judging from the taste of the dishes, Jingdezhen’s local dishes are rich in heavy oil and like chili peppers, so tourists who don’t like spicy food should make simple reminders before ordering at the restaurant.
Jingdezhen has a wide variety of pastries and snacks with different recipes and characteristics.
Such as: dumpling glutinous rice cake, alkali glutinous rice cake, fried wonton, etc.
They are all delicacies that you can’t get anywhere else.
The main specialties include: steamed pork with rice flour, stewed chicken with porcelain clay, etc.
It can be tasted in all restaurants and stalls at reasonable prices.
Jingde’s delicacies are concentrated in Daijia Lane.
The Jiannong area was once an important kiln with a long history of firing porcelain in Jingdezhen.
Judging from the shape of the unearthed artifacts and paintings, it can be traced back to the Southern Song Dynasty, and was gradually abandoned later.
In recent years, with the development of the local economy, this place has gradually become a gathering place for Jingdezhen's specialty snacks, and you can also buy some Jingdezhen's specialty tourist souvenirs.
You can take buses 18, 20 and 103 in the city.
In addition, in Daijia Lane, you can not only taste the local snacks and specialties of Jingdezhen, but also have the opportunity to eat specialties from other places in Jiangxi Province.
The overall consumption level is about 30 yuan per person per meal.
Although jelly is available in many places, the jelly used in Jingdezhen is very different.
The vermicelli is thicker, about 0.5cm in diameter.
The jelly is as spicy as the mixed ingredients. It is extremely spicy every time, but the spicier it is, the more I want to eat it.
The cold ingredients are also very rich: wet pickles, orange peel, tempeh, chives, chili sauce, soy sauce, garlic, and ginger.
The boss will help you soak the prepared vermicelli in boiling water (it can be sterilized and heated again), take it out, put it in an aluminum pot, add the ingredients, and help you stir evenly.
Generally people in Jingdezhen eat dumplings for breakfast and dinner.
Various fillings on thin-skin buns are steamed in a steamer.
Even the filling inside can be vaguely seen through the skin.
The spicy ones are usually stuffed with shredded radish, while dried leeks and dried tofu are not spicy.
Alkali rake is also a classic snack in Jingdezhen. I have never seen it before except in Jingdezhen.
Alkaline cakes were originally only available during the Chinese New Year.
Scrambled eggs with alkaline water is the most standard way to eat them.
However, it can be adjusted according to different groups of people.
Fried clear soup Jingdezhen's clear soup (that is, wontons) is smaller than the clear soup in the north, but it is fried.
Haven’t you seen it before? It tastes great.
You can go to a late night snack stall.
Kuja tofu is made from Yaoli Mountain Kuja seeds and is a pollution-free natural ecological food.
You can eat it in all major hotels in Jingdezhen.
The taste is flexible, smooth, soft and fragrant. It has the effects of losing weight, detoxifying, stopping diarrhea and delaying aging.
In addition, there are Kuci vermicelli and Kuci vermicelli.
Porcelain clay roast chicken is one of Jingdezhen’s traditional dishes.
The chicken body in this dish is complete, the color is attractive, the chicken is tender, crispy and fragrant, and has no cogs.
The origin of this dish is that according to legend, porcelain workers in Jingdezhen during the Qing Dynasty liked to remove the feathers and break the belly of a tender chicken, then fill the chicken belly with minced meat, ginger, chopped green onion, sesame oil, salt and other condiments, and then wrap it in lotus leaves.
Then pour Shaoxing old wine into the porcelain clay, mix well, and finally wrap the tender chicken and lotus leaves with the porcelain clay filled with wine, and bury the chicken in the school residue in the newly opened hot kiln.
Peel off the porcelain clay and lotus leaves and serve.
The chicken grilled using this special method is fragrant and crispy.
Later, it was introduced into some folk restaurants.
Based on summarizing the cooking experience of porcelain workers, chefs innovated and introduced more advanced simmering and baking methods.
Therefore, porcelain clay stewed chicken has been passed down from generation to generation, and Leping dog meat has been passed down to this day. Leping dog meat is a traditional food with a history of more than 2,000 years. In particular, Leping's steamed dog meat is the most traditional method of Leping.
After hundreds of years, Leping dog meat has a unique production process that makes it look bright, smell fragrant, and taste endless aftertaste.
Jingdezhen snacks.
Jelly This is unique to Jingdezhen - jelly.
No, do you think this fan is a little different? Yes, it is different.
Although jelly is available in many places, the jelly used in Jingdezhen is very different.
The vermicelli is thicker, about 0.5cm in diameter.
The jelly is as hot as the ingredients, and it is the hottest near Jingdezhen No. 6 Primary School.
That small shop has been open for many years, and customers who do good business line up to take it home to eat.
It's super spicy every time, but I still want to eat it.
What a rich combination! There are wet pickles, orange peel, tempeh, leeks, chili sauce, soy sauce, garlic, and ginger.
The boss will help you soak the prepared vermicelli in boiling water (it can be sterilized and then heated), take it out, put it in an aluminum pot, mix it well, put it on a plate, and deliver it to you.
Is the service good? We also have noodles, refined noodles, glutinous rice noodles, etc.
The preparation methods are the same and can be chosen according to personal taste.
2. Dumpling rake, a traditional food in Jingdezhen with a long history.
Most people in Jingdezhen eat it for breakfast and midnight snack.
Put various fillings on a thin-skinned bun and put it in a steamer to steam. It smells delicious! You can vaguely see the stuffing inside the skin.
Of course, after steaming, you can put it in oil and fry it.
The taste is different.
There are spicy and non-spicy dumplings.
Spicy ones are usually stuffed with shredded radish, leek and eggs are not spicy, and there are many kinds of dried tofu and bean sprouts.
If you are afraid of spicy food, make sure you tell it clearly whether it is spicy or not when you eat it for the first time.
Jiaozi is best known for his works by Dai Jia.
If you don’t eat dumplings at Daijia, you don’t need to eat anything else! Many people in Jingdezhen think so.
3. The meat cake soup is mainly made of lean meat, finely chopped, then mixed with some cornstarch, salt, and cooking wine, and then spread into meat cakes.