1. Three cups of chicken in Ningdu

Ningdu County is known as "Hakka ancestral land, granary in southern Jiangxi and the source of Ganjiang River", and the unique food culture of Hakka people has a far-reaching influence in the local area, and it is constantly inherited and integrated.

Three cups of chicken, which originated in Ningdu, has a long history and unique flavor, and is very particular about material selection and production. Select high-quality Sanhuang chicken, cut into pieces and put the ingredients into a special sand bowl, pour a cup of tea oil, a cup of rice wine and a cup of soy sauce in turn, simmer slowly with low fire, and finally collect the juice with high fire until it is thick.

The finished product is golden in color, crisp and tender in meat, salty in sweetness and fresh in saltiness, and the original flavor and umami of chicken are highlighted.

Sanbei Chicken is a traditional Chinese dish. With the migration of Hakkas, it is widely popular in China, Fujian, Guangdong, Taiwan Province and Southeast Asia. In 28, it was also selected as the main menu of the Olympic Games.

2. Lotus blood duck

Lotus blood duck is a traditional famous dish in Pingxiang, which has been passed down for more than 8 years. According to legend, when Wen Tianxiang led an army through Lotus, the rotor army mistakenly poured duck blood into the pot as hot sauce, which greatly boosted the morale of all the soldiers after eating, and "Lotus Blood Duck" became famous all over the world. The precise blending of rice wine and duck blood, the full integration of duck meat and duck blood, the fragrance and taste enhancement of tea oil and pepper, and the small lotus blood duck fully absorb the essence of every drop of soup, which has created this delicious food.

Zhu Yifan, a Lotus Master in the late Qing Dynasty, dedicated this dish to the imperial court, from which it was listed in the court menu, and it became famous for a while, which was well known all over the world.

3. Four-star Moon Watching

"Four-star Moon Watching" is a well-known dish in Xingguo, Ganzhou, Jiangjun County. The main course is steamed pink fish, and the fish is held in bamboo cages, which means that "the whole family has a group garden, and it is more than auspicious".

Make the homemade Chili sauce into sauce, add rice flour and fish fillets, fully blend them, and steam them in a round cage covered with zongzi leaves.

when the lid of the cage is lifted, it is steaming, fragrant, spicy and delicious. The fish is tender and delicious, with rich layers. The rice flour is impregnated with the fragrance of zongzi leaves, and the entrance is smooth and full of toughness. With four dishes of side dishes, it is mouth-watering and appetizing.

4. Fried meat with dried chili

Fried meat with dried chili is one of the representative dishes of Raobang cuisine, a branch of Gancai, and the tender, fragrant and refreshing dried chili is the "soul" of this dish.

Phyllanthus emblica has mild climate, abundant sunshine, abundant water, distinct four seasons and unique climatic conditions, which provide an excellent growth environment for Phyllanthus emblica.

As a national geographical indication product, Yugan pepper has been planted for more than 6 years, and it is a local specialty of tribute to the imperial court in Ming and Qing Dynasties.

Phyllanthus emblica has the characteristics of thick meat, thin skin, fragrant taste, moderate pungency and rich nutrition. When cooked with fresh pork belly, the simplest cooking method generate gives the most extreme taste, which makes people memorable after eating.

5, Jinggang tobacco shoots

The 8-mile Jinggang, with beautiful scenery and lush trees, is praised by the world as a "green treasure house". High-quality ecology breeds delicious delicacies, and Shizuoka tobacco shoots, known as "bamboo forest sea cucumber", are the most representative.

after peeling off layers of bamboo shoots, fresh and crisp big bamboo shoots are boiled in mountain spring water to be soft, baked with charcoal on slow fire, smoked into dark brown bamboo shoots, and stir-fried with pork belly and bacon. The bamboo shoots and meat are fragrant but not greasy, and the meat taste is more sweet and the bamboo shoots taste more lasting.

The slender bamboo shoots are placed on the plate layer by layer, decorated with shredded red pepper, and the dishes are red and brown, and the color is gratifying.

6. White-boiled male fish head

Jiujiang is surrounded by the Yangtze River and adjacent to Poyang Lake, which is rich in water, excellent in water quality and rich in fresh fish. The cooking skills here have been passed down from generation to generation, forming a number of famous fish dishes. Among them, the most distinctive and representative is the white-poured male fish head.

The boiled male fish head is cooked by steaming instead of boiling, which restores the original shape of the fish head to the extreme, and retains the original flavor of the ingredients while locking the umami flavor.

In the cooking process, with special sauces, the taste of the whole dish is more abundant, the fish mouth has a strong gum flavor, the fish is tender and delicious, and the soup is moderately sour and spicy, with a strong flavor.

7. Boiled powder of mandarin fish

The shore of Poyang Lake is the hometown of delicious food. Jiangxi has been known as the "land of fish and rice" since ancient times, with high-quality and abundant fresh water resources and exceptionally rich food ingredients, especially fresh river and lake, which attracted diners from all over the world to taste it.

In the land of plenty of fish and rice, the Laker in Poyang Lake has brought the skill of cooking fish to a new level in the long years. In the milky white mandarin fish soup stewed by Wanghuo, Jiangxi rice flour is added, which is full of toughness, lubrication and refreshing, and the fragrance of rice flour is completely integrated into mandarin fish. Fresh and tender fish, together with smooth rice flour, is accompanied by a delicious fish soup, and a beautiful and happy taste overflows on the lips.

8. Soft-shelled turtle skin

Fuzhou is known as the land of gifted scholars, and Tang Xianzu, known as "Oriental Shakespeare", was born here.

It is said that when Tang Xianzu conceived the Peony Pavilion, the bookboy made him a bowl of soft-shelled turtle baked with vermicelli. After eating it, Tang Xianzu's spirit doubled and he finished the creation of Peony Pavilion in one go. As a result, soft-shelled turtle vermicelli has become a famous local dish handed down from generation to generation.

Take fresh soft-shelled turtle, slaughter, clean, blanch and chop into pieces, stir-fry with soaked vermicelli, smoldering, scoop in fresh soup, bring to a boil, and then simmer on low heat.

Soft-shelled turtle tastes tender and delicious, with rich fragrance and soft and rotten meat. The vermicelli fully absorbs the delicious taste of the soft-shelled turtle, and has a tough taste, a smooth entrance and a long aftertaste.

9. Fried bacon with Artemisia selengensis

"Chenopodium in the first month, Artemisia selengensis in February, and firewood in March and April."

When winter comes to an end and spring comes, when the snow and ice melt, Poyang Lake presents a scene of endless green and lush water plants, and a delicious food is being bred. The grassland formed by the lake beach has fertile land and humid climate, and grows Artemisia selengensis with tender stems and crisp meat.

the classic way of Artemisia selengensis is to fry bacon. Before the Lunar New Year, fresh pork was carefully salted and exposed to sunlight, creating another delicious form of pork-bacon. The salty and flexible bacon is more and more lined with the unique aroma of Artemisia selengensis. Artemisia selengensis is like a green ribbon, shining in the light green, and the bacon is golden red and slightly white, yellow and green.

fried bacon with Artemisia selengensis uses seasonal natural ingredients and common household practices to cook the unique delicacy of this land, which has conquered diners all over the world.

1. Nourishing Taihe Black Chicken

China's dietotherapy and medicated diet culture has a long history and is unique in the world's diet culture. Nourishing Taihe black-bone chicken, as its name implies, is a kind of health food, a gift from nature and a taste given by time.

Taihe Mountain and Waters beside Jinggang raised silky fowl with delicate meat and unique appearance, which was recorded in Li Shizhen's Compendium of Materia Medica for its medicinal effects.

during the reign of emperor Qianlong in Qing dynasty, Taihe silky fowl was regarded as a rare product because of its superior appearance, tender meat and wonderful fragrance, and was listed as a tribute to the imperial court. Since then, Taihe silky fowl has gained a great reputation.

nourishing Taihe black-bone chicken is made by steaming black-bone chicken, medlar, codonopsis pilosula, red dates and other ingredients for 3 hours. The meat is crisp, rotten and fragrant, and the soup is clear and mellow. It is a good product for warming and nourishing qi and has been widely welcomed by the people for thousands of years.