01, three cups of chicken

Three cups of chicken is a local traditional dishes in Jiangxi Province, rumored to be related to the national hero Wen Tianxiang. It is named because it is cooked without soup, using only one cup of rice wine, one cup of lard and one cup of soy sauce. This dish is usually made with ingredients such as Sanhuang chicken, and when it is ready, it has a strong meat flavor, sweet and salty, salty and fresh, with a soft and chewy texture. Three-cup chicken originated in Jiangxi Province and later spread to Taiwan Province, becoming a representative dish of Taiwanese cuisine. Among them, Ningdu Three-Cup Chicken, Nanchang Three-Cup Chicken and Wanzai Three-Cup Chicken are the most famous and representative in Jiangxi Province.

02, Yonghe Tofu

Yonghe Tofu is a specialty of Yonghe Town, Ji'an County, Jiangxi Province, with the advantages of "delicate, pure, smooth and sinewy". During the Southern Song Dynasty, Wen Tianxiang rose up against the Yuan Dynasty and led his troops to pass through the town of Yonghe, which is separated from his hometown by a stretch of water, where there was a lack of food and supplies and the morale was low. The people of Yonghe used local tofu soup to comfort their troops. Wen Tianxiang tasted it and praised it. After consuming the tofu soup, the troops were greatly encouraged and continued to engage in the battle against the Yuan with a high fighting spirit. After the national hero Wen Tianxiang died for his country, the people of Yonghe called the tofu he tasted "Yonghe tofu" in his honor.

03, Yu Gan chili fried meat

Yu Gan chili fried meat belongs to the Gan cuisine Rao Gang cuisine, is a famous dish in Jiangxi Province, Shangrao City, Yu Gan County. The chili pepper used in Yogan Chili Stir-Fry is Yogan Maple Chili, a local specialty of Yogan County. Yogan chili fried meat has a "spicy mouth not spicy heart, thin skin and thick meat" characteristics, is in the streets of Jiangxi Province, large and small restaurants and hotels can eat a delicacy.

04, beer roasted duck

Beer roasted duck is a very homey dish in Nanchang, this dish of duck meat with the fragrance of beer. Rice wine is a major feature of Jiangxi cuisine, fried like to add a little wine, or all the wine stewed, fresh to the flavor to increase the aroma all rely on it, is very commonly used home cooking seasonings, as rice wine is less and less to do, the purchase is not as convenient as beer, so there is a beer with beer roasted beer duck.

05, bighead carp head at Poyang Lake

Bighead carp head at Poyang Lake is a traditional dish of Jiujiang City, Jiangxi Province, belonging to the Gan cuisine Xunyang cuisine. Because of its spicy and slightly sour, tender and delicious, nutritious and the main ingredient bighead carp is produced from China's largest freshwater lake and the mother lake of the people of Jiangxi Poyang Lake, this dish is extremely strong Gan flavor.

06, Jinggang smoke shoots fried meat

Jinggang Mountain smoke shoots roast meat, is a traditional snack in the Jinggang Mountain region of Jiangxi Province, Jinggang Mountain smoke shoots roast meat to bamboo shoots as the main material, cooking practices fried vegetables, eight hundred miles of Jinggang is the sea of bamboo, different varieties of bamboo shoots are easy to make bamboo shoots dried. The boiled bamboo shoots are roasted and dried with charcoal fire, because they are dark brown, they are called U Smoke Bamboo Shoots. When meat is roasted with it, the meat tastes sweet while the bamboo shoots have a long flavor.

07, rice flour steamed meat

Rice flour steamed meat, is a specialty dish in Jiangxi Province. Every year before and after the summer we Jiangxi people like to steam on a bowl of rice flour steamed meat, it is said to eat will not have prickly heat.

08, Lotus blood duck

Lotus blood duck belongs to the Gan cuisine Pingxiang cuisine a, is a special dish of Lotus County, Pingxiang City, Jiangxi Province. Lotus blood duck has "color, delicious aroma, tender and tasty" characteristics, in 2009 declared the success of the provincial intangible cultural heritage.

09, Jingdezhen mud simmering chicken

Jingdezhen traditional dish "porcelain mud simmering chicken". The origin of this dish is, according to legend, during the Qing Dynasty, Jingdezhen porcelain workers prefer to remove the hair of young chickens, broken abdomen, filled with minced pork and ginger, green onions, sesame oil, salt and other condiments in the chicken abdomen, and then wrapped in lotus leaves, and then the Shaoxing wine into the porcelain mud, mix well, and finally with the porcelain mud containing wine will be young chickens and the lotus leaves wrapped in a mass, the chicken buried in the hot kiln just opened the kiln in the Sook slag, simmering and baking for about ten bells, it can be taken out. It can be taken out. Peel off the porcelain mud and lotus leaves, can be eaten.

10, Artemisia quinoa fried bacon

Quinoa fried bacon is a special dish of Jiangxi Province, the main material quinoa is mainly produced along the shore of Poyang Lake. The production steps are: cut the young stem of quinoa into segments after removing the root, and cut the bacon into shreds. Stir fry the bacon first, then add the quinoa and green onion, add the soup, and cook for a moment. After the dish, bacon golden, quinoa green, crisp and tender, and a special flavor. 2008, quinoa fried bacon selected "Olympic menu".