Fried Snacks When traveling to Nanchang, you can see fried snack stalls in the streets and alleys everywhere; some are placed on small carts, and some are placed on the roadside. The prepared ones include dried tofu, small sausages, small green vegetables,

Kelp rolls, meat strips, bananas, round lotus root slices, chicken offal, etc. are skewered with small bamboo sticks. Then you can choose at will. After selecting, the stall owner will fry them in a boiling oil pan. After pouring a little, take them out.

Coated with chili condiments, you can enjoy the unique fried street snacks. You can taste them carefully or eat them while walking. They are qualified and cheap and will leave you with endless aftertaste.

Malatang is a street snack, its form is roughly the same as the fried stalls on the streets of Nanchang, but the method is different.

Place a large pot on the stove, and put in the pot a variety of skewered chicken offal, beef offal, small intestine, large intestine, tripe and various meatballs, including fish balls, meatballs, powder balls, dried tofu, etc.; the pot

Add the boiling old soup, and then you can apply various seasonings as you like, some numb or spicy, it tastes numb, spicy, and hot, and it is cheap and tastes different.

Therefore, it is commonly known as "street Malatang".

Stone Street Twist Twist More than a hundred years ago, there was a small shop on Stone Street in Nanchang City. It was bustling with customers every day.

This is the famous "Pinxiangzhai" twist shop.

This Xu's husband and wife shop is small, clean and tidy. The egg yolk twists they produce are fine and small, shaped like twin dragons. They are golden and bright in color and have a crispy and refreshing taste. They are very popular among consumers.

Among the many mahua shops in Nanchang City, Xu's brand is the loudest and the business is the best. People often come from far away to buy it.

"Pinxiangzhai" gradually developed in this way.

Later, the store moved from the remote and narrow alley of "Stone Street" to the downtown area of ??Zhongshan Road, and developed into factory-style professional production.

Because it still takes the lead in finely kneading by hand and maintains its original flavor and characteristics, it is still loved by people today. People often call it "Stone Street Twist".

Stone Street Twist is famous for its exquisite ingredients, fine preparation, even kneading and unique kung fu.

It uses high-quality raw materials such as refined white flour, first-grade white sugar, and high-quality clear oil. For every one hundred kilograms of twists produced, eight kilograms of fresh egg yolks are mixed into the ingredients.

Knead repeatedly until the fabric is even and then knead into a twist.

When frying, there should be more oil, the fire should be gentle, and the oil temperature should be strictly controlled at 70%.

The twist made in this way is raw, sugary, small, beautiful in shape, moist in color, sweet, crispy and refreshing.

Many guests who come to Nanchang for business trips, visiting relatives and friends, and sightseeing come here to buy.

Nanchang Rice Noodles The long-famous Nanchang rice noodles are characterized by their whiteness, tenderness, long-lasting blanching, and long-lasting roasting.

Nanchang rice noodles have a long history, and the main raw material for making them is high-quality late rice.

It has to go through multiple processes such as soaking rice, grinding pulp, filtering and drying, and collecting pulp.

The way to eat it is also convenient and simple. You can mix cold rice noodles or stir-fry rice noodles, add ginger powder, garlic powder, sesame oil, soy sauce, chopped green onion, pickle powder, and the most indispensable hot pepper and pepper powder that Nanchang people like.

So when you come to Nanchang, you might as well try the delicious Nanchang rice noodles, which will leave you with endless aftertaste.

Flavored Roasted Braised Food When walking on the streets of Nanchang, if you want to taste the special flavor, you should buy some flavored roasted braised food, because there are many roasted braised pork restaurants in Nanchang and their business is booming.

The whole day is busy, and occasionally you can see long queues in front of barbecue restaurants. This shows that Nanchang people love barbecue because this special food is easy to carry and can be eaten with wine and rice as you like.

It is hygienic and tastes good, and it is also a good gift for friends and relatives.

Therefore, all tourists who come to Nanchang take it as a great pleasure to taste roasted braised pork.

Poyang Lake Lion Head: First cut the taro into shreds and put it in a basin, add refined salt, mix well and marinate until soft. Chop the pork into rice grains.

Then put the meat cubes, shredded taro, minced water chestnuts, minced ham, dried beets, and minced ginger into a box.

Crack in the eggs, add dry starch, refined salt, soy sauce, and pepper to make it sticky. Divide into 4 portions and wrap a salted egg yolk in each portion to make the lion head dough.

Then heat up the wok, put in the salad oil and heat it to 50% hot, put in the green lion head, fry until golden brown, take it out, put it in a soup bowl, add good soup (even with the lion head), and add

Steam the refined salt, cooking wine, soy sauce, scallions and shredded ginger for about 2 hours.

When they are crispy and rotten, remove the green onion knots.

Heat up the wok, put in a small amount of water and bring to a boil, add a small amount of oil, add cabbage, refined salt, chicken essence and MSG, stir-fry briefly until cooked, remove from the pot and place in a flat-bottomed soup plate.

Put the wok back on the heat, pour the raw sweat from the lion's head into the pot, place the lion's head on the cabbage heart, thicken the glaze with wet starch, add clear oil, pour it on the lion's head and serve.

Its characteristics: unique production, soft texture and delicious taste.

Bamboo tube flour steamed intestines: Cut the clean fatty intestines into 2 cm wide diamond-shaped pieces, slice the ginger, heat the wok, add water, cooking wine, and ginger slices, bring to a boil, blanch the fat intestines and remove.

Chop the remaining ginger and dried pepper into mince, put the blanched sausage in a porcelain bowl and marinate it with cooking wine, soy sauce, appropriate amount of salt and MSG for an hour.

Add minced ginger, minced dried pepper, five-spice rice noodles, pickled sausage, and appropriate amount of water, mix well and set aside.

Take a bamboo tube (leave knots at both ends and open a lid from the surface), brush it with oil, place the lettuce on it, put the mixed steamed rice intestine raw material into the bamboo tube, and cover it with the lid.

Then steam the intestines with bamboo tube powder and steam them over high heat for a long time until the intestines are crispy and tender.

Before serving, pour hot red oil on it and serve.

Basic characteristics: strong bamboo aroma, crispy and spicy.