Nankang Chili sauce was founded in the late Ming and early Qing dynasties, and has a production and sales history of more than 300 years. At the earliest, this product was made and eaten by the people, and the processing method was relatively simple. After continuous improvement and perfection, it has become a delicious "salty Chili sauce", which is widely circulated inside and outside the county. Nankang Chili sauce is famous for its bright red color, rich sauce flavor, sweet and spicy taste, rich nutrition and long-term storage resistance. Nankang Chili sauce has the effect of stimulating appetite and helping digestion.

lees fish

Distiller's grains fish is a traditional Chinese food in Gannan. Choose about half a catty of crucian carp, marinate it, air it until it is half dry, and put it in a brewed rice wine jar to seal it. After ten days, it can be taken out and steamed or boiled, and cooked with distiller's grains. The key is wine, which should be aged and strong. Infiltrating into the fish, the fish is jujube red, its color has an intoxicating beauty, and then the wine floats.

Qiaotou dried salted duck

The bridge head is a vegetable like an onion. It is delicious to fry salted duck or cook fish, and it is a favorite food of Gannan people.

tofukasu

I believe that friends who have eaten this Ganzhou specialty dish are definitely authentic Ganzhou people! But that doesn't mean you're not from Ganzhou. Feel for yourself.

Fried spiral meat with mint

Fried snail with mint is a traditional dish of Han nationality in Ganzhou, Jiangxi Province. 500 grams of snails, fried with mint, are delicious and fragrant, and are deeply loved by local people.

Dried fish with taro (chicken and duck offal)

Speaking of taro and lotus root in southern Jiangxi, in the past, Hakka people had a large labor force and limited food storage and preservation technology. Therefore, every time the taro is ripe, Hakka people will dry the taro and cut it into sections, and soak it in a jar with pepper and garlic. Hakka people who have rich life experience know that if you want taro lotus root to taste better, you can make taro seedlings smell more mellow without tearing off the skin when pickling. According to the data, Gannan taro was still rated as a provincial-level famous product in 1998.

ningdum burger

Ningdu meatball is a famous dish of Han nationality in Ningdu County, Ganzhou City, Jiangxi Province, which belongs to Hakka cuisine. Ningdu County is a place where Hakkas migrate. In order to escape the war in the Central Plains, the Hakkas in Ningdu suffered from migration, yearned for peace and prosperity, longed for family reunion and enjoyed peace and harmony forever, and specially made a kind of food with outstanding local characteristics and strong festive colors, that is, round Hakka meatballs. Ningdu meatballs, pork meatballs and fish meatballs are a dish that Ningdu Hakkas must order for the New Year or every happy event, which means reunion and happiness.

Sauté ed large intestine with sauerkraut

Pig large intestine, what do you mean? Saute the large intestine with sauerkraut. Saute the sauerkraut with wine and sugar to remove the vinegar smell. Stir-frying the large intestine with borax or baking soda will be brittle, otherwise it will be difficult to chew, and then stir-fry it with ginger wine and sugar. Of course, the best position of the pig's large intestine is the head of the intestine, which is crisp enough. The best way to do hot pot is pork vermicelli, which is the small intestine.

Sour duck

Duck with sour wine is a traditional dish of the Han nationality in Dingnan, belonging to Hakka cuisine. As the first dish in Dingnan, you must not miss it when you come to Dingnan. The materials are very particular. Ducks are native ducks bought from the countryside, and their meat is neither fat nor greasy. The sour duck in Tianjiu Town is more authentic. The production process of sour wine duck is not complicated, but the key lies in the selection of duck and the quality of sour wine (vinegar and pepper).

Gannan snacks fish

Small fried fish in southern Jiangxi is a local flavor dish initiated by Lingchu in Ming Dynasty. When I was the prefect of Ganzhou, I hired Ling to cook. Ling learned that Wang likes to eat fish. In order to show his cooking skills, he often changed the way and taste of fish, which won Wang's appreciation. Once ling fried fish with vinegar, and the taste was very unique. Wang was very happy after eating it, so he called Ling and asked what the name of this dish was. Ling had a brainwave and thought it was a small wine (Ganzhou used to call vinegar a small wine) to fry fish, so she casually replied, "Small fried fish", hence the name of this dish.