Lifeng Hotel

Steamed pork Nanchang people like to steam a bowl of steamed pork before and after the long summer every year. It is said that eating in summer will not cause prickly heat. People fry rice with spices such as star anise and cinnamon, then grind it into powder, cut pork belly into thick slices and dip it in Chili oil and soy sauce, then add seasonings such as white sugar, cooking wine and monosodium glutamate, then pour in rice flour and mix well, then pile the meat wrapped in rice flour in a bowl, steam it in a cage until it is rotten, and buckle it in a plate when eating. Some add the right amount of peas to the meat to make the dishes fragrant and tender and greasy.

Three cups of chicken are made by adding a small cup of sweet rice wine, lard and soy sauce to chicken pieces and stewing chicken pieces with charcoal fire instead of soup. The source of "three cups of chicken" is said to have been discovered by the chef accidentally in other places. After returning to normal, the cooking method was improved, adding leeks and ginger to the seasoning, covering a small casserole and stewing it on a charcoal stove. After serving, the table was full of fragrance, the chicken pieces in the casserole were red in color, the chicken was delicious, and the soup was mellow and original, which was very popular. Fried bacon with Artemisia selengensis: Artemisia selengensis is a wild plant in Poyang Lake. Artemisia selengensis is seasonal. As the saying goes, "March Artemisia, April Artemisia, May firewood". Every spring and March, Nanchang people especially like to fry bacon with it. There is a saying that "the grass in Poyang Lake is the treasure of Nanchang City". Bacon is golden yellow, Artemisia is green, crisp and refreshing, and has a special fragrance.

Misgurnus anguillicaudatus and Tofu Fish is a famous dish that has been circulated among Nanchang people for a long time. Before making, take a pot of cold water, put the loach fish in, beat in the egg white, and wait for the viscera of the loach fish to be discharged and washed one day later. Put the casserole on a small fire and add the good soup. Put the whole piece of old tofu and live loach fish into the pot at the same time. After the soup is hot, the loach fish gets into the tofu. After stewing for 30 minutes, add ingredients such as ginger, winter bamboo shoots and carrots. After a while, remove the casserole from the fire and serve it. At this time, I saw the soup in the pot as clear as a mirror, tofu and fish interlaced, and the delicious food made people salivate.

"Qin Huang" roast duck is a traditional marinated product produced by Nanchang Huangshanghuang Roast Duck Restaurant. Based on the dietary nutrition formula of royal aristocrats, the institution selects high-quality cultured lake ducks, which are soaked in high-quality natural spices for more than 30 minutes and carefully processed by modern high-tech preservation technology. This product has been well received by domestic and foreign gourmets since it came out, and it has been selling well. It is a good product for staying at home, traveling, entertaining VIPs and giving gifts to relatives and friends.

Papaya jelly, also known as chestnut tofu, is a favorite summer heatstroke drink of Nanchang people. That is, pumpkin powder or millet powder is used as the main raw material (mostly potato powder is used instead), the powder is boiled into porridge, poured into wooden boxes or barrels, and cooled to form tofu. When eating, put it in a bowl and mash it with bamboo chips, then add mint water, sugar, or put some sesame oil. It tastes cool and delicious. In the past summer, you can meet villagers picking and selling papaya jelly in the streets.

Beef fried powder There are shredded pork fried powder and three fresh fried powder in many places, but the beef fried powder in Nanchang is unique. It is said that fried beef powder in Nanchang has a history of at least several hundred years. Its meat is tender and delicious, and its cooking is also very particular.

Niu Tongue, also known as Niu Yun, is also a traditional pastry made by the people. Mix white and red glutinous rice flour, stir the core with white and brown sugar to mix glutinous rice flour, make the middle white, and then use red (that is, add some brown sugar to knead the powder) to remove the edges. There should be sugar in the powder, and after it is made, it will be fried at 70 degrees, which will become a snack with red edges and white cores, sweet and refreshing.

Sugar cake has a long history and is a traditional snack that Nanchang people like very much. Golden color, soft, sweet and delicious.

"Zhang Yu Ten Scenes" Series of Gancai This series combines cooking with the famous "Zhang Yu Ten Scenes" in Nanchang history (Hongya Single Crystal, Xishan Jicui, Pueraria Qiu Feng, Zhangjiang Xiaodu, Longsha Zhao Xi, Nanpu Feiyun, Tiezhu Fairy Tale, Supu Chunshu, Donghu jathyapple, Xuting Yanliu), paying attention to both artistic decoration and edibility of dishes.