Top Ten Special Cuisine in Jiangxi

The top ten specialties in Jiangxi are three cups of chicken, four-star full moon, Nanchang crock soup, steamed pork with powder, fried meat with dried Chili, scalded skin, fried bacon with Artemisia selengensis, fat fish head in Poyang Lake, Yonghe tofu, Anyuan Sanxian powder and so on.

1, three cups of chicken

Three cups of chicken is a local traditional dish in Jiangxi, which is said to be related to the national hero Wen Tianxiang. Because there is no soup when cooking, only one cup of rice wine, one cup of lard and one cup of soy sauce is used, hence the name. This dish is usually made of Sanhuang chicken and other ingredients. After cooking, the meat is fragrant, sweet and salty, salty and fresh, and the taste is flexible and chewy.

Three cups of chicken originated in Jiangxi Province, and later spread to Taiwan Province Province, becoming the representative dish of Taiwan Province cuisine. Among them, Ningdu Sanbei Chicken, Nanchang Sanbei Chicken and Wanzai Sanbei Chicken are famous and representative in Jiangxi Province.

2. Look at the moon with four stars

Four-star moon viewing is a local traditional dish in Xingguo County, Ganzhou City, Jiangxi Province. It belongs to Gannan Hakka cuisine, commonly known as "Xingguo powder cage bed". It is a Hakka dish specially named when Mao Zedong led the Red Fourth Front Army to move to Gannan in April 1929, and it is also known as "the first dish in the world".

This dish has the characteristics of "fresh, spicy and refreshing" and is listed in the "Top Ten Dried Vegetables". The four-star full moon has the characteristics of golden red color, dry and soft fragrance, tender and smooth fish, fresh and spicy flavor.

3. Nanchang crock soup

Crock soup, also known as folk crock soup, is a traditional folk stew method and a representative of Jiangxi cuisine. "Lu's Chunqiu Ben Wei Pian" records the true meaning of simmering soup: "Every flavor is the basis, water is the beginning, five flavors and three ingredients, and nine boiling and nine changes are the most delicious." Thousands of years of historical records and precipitation make it unique.

Crock soup has a history of 1000 years, and it is a kind of local snacks with great flavor. Today's crock soup is very famous in Nanchang, Jiangxi.

4. Steamed pork with flour

Steamed pork with rice flour is a famous dish in Jiangxi, which belongs to the series of Gancai. Clean pork, cut it into pieces with the thickness less than 1 cm, put it in a basin, and mix well with salt, yellow wine, soy sauce, sugar, sweet noodle sauce, chopped green onion, shredded ginger, allspice powder and sesame oil for later use.

Wash the rice, stir-fry it until it is slightly yellow, and roll it into coarse rice flour. Pour the rice noodles into the pork pot, add a little water to make the rice noodles moist, so that each piece of meat can be wrapped with thick rice noodles, with the skin facing down, put them in a bowl one by one, steam them in a steamer, and then take them out and buckle them in a plate.

5. Fried meat with dried Chili peppers

Fried meat with dried Chili peppers is a kind of Raobang cuisine, a famous dish in yugan county, Shangrao City, Jiangxi Province, and one of the "Top Ten Gancai". The chili used for frying meat with dried chili is a local specialty chili in yugan county-dried chili is spicy.

Fried meat with dried Chili peppers has the characteristics of "spicy mouth but not spicy heart, thin skin and thick meat", which is delicious in restaurants and hotels in Jiangxi streets.

6. Hot skin

Scalded skin, also known as vermicelli, also known as dried iron plate (scalded skin, peeled with a knife, spicy skin, spicy), is a special snack with unique flavor of Hakka people in Jing 'an County, Ganzhou City, Jiangxi Province and Gannan, Yichun City. It is a local Hakka specialty food, which is made of rice by soaking, grinding and steaming.

Hakka scalded skin is a natural green product, and the finished product is flaky, bright in color and fragrant, crisp and crisp in taste. The method is to grind rice into a round dustpan and steam translucent rice noodles, select rice, grind it with a stone mill and steam it over high fire. The finished product is flaky, crisp at the entrance, flexible in refrigeration and unique in flavor. Scalded skin was selected into the list of "Top Ten Snacks in China" sponsored by China Cuisine Association.

7, Artemisia selengensis fried bacon

Fried bacon with Artemisia selengensis is a famous dish in Jiangxi province and one of the top ten Gancai dishes. Its main component, Artemisia selengensis, is mainly produced along the coast of Poyang Lake. Artemisia selengensis is an ordinary aquatic plant in Poyang Lake. This dish was first invented by fishermen living by Poyang Lake. Because it has a special fragrance of aquatic plants after cooking, it has gradually spread to the dining table of Nanchang people and become a famous dish in Nanchang.

The salty and soft bacon is more and more lined with the unique aroma of Artemisia selengensis. Artemisia selengensis is like a green ribbon, shining in light green, and the bacon is golden red with a little white, yellow and green, which greatly increases people's appetite.

8. Poyang Lake Fat Fish Head

Poyang Lake Fat Fish Head is a traditional famous dish in Jiujiang City, Jiangxi Province, which belongs to Xunyang cuisine. Because it is spicy and slightly sour, tender and delicious, rich in nutrition, and the fat fish head is produced in Poyang Lake, the largest freshwater lake in China and the mother lake of Jiangxi people, and ranks first among the top ten cuisines in Jiangxi because of its extremely rich Jiangxi flavor.

9. Yonghe tofu

Yonghe Tofu is a special dish in He Yong Town, Ji 'an County, Jiangxi Province. Because of its delicacy, honesty, smoothness and flexibility, it is listed as one of the "Top Ten Dried Vegetables". During the Southern Song Dynasty, when Wen Tianxiang rose up against Yuan and led his troops through a town separated from his hometown by water, he was short of food and grass and his morale was low.

Yonghe people comforted the army with local tofu soup. Wen Tianxiang tasted it and praised it again and again. Encouraged by the tofu soup, the troops continued to fight against Yuan with high morale. After the national hero Wen Tianxiang died for his country, Yonghe people named the tofu he tasted "Yonghe Tofu" in memory of him.

10, Anyuan Sam sun powder

Anyuan Sanxian Powder is a famous specialty snack in southern Jiangxi. It is famous for Anyuan. It is both powder and Hakka, saying "dry powder". It has been called and eaten since the Tang and Song Dynasties. 20 10 Anyuan Sanxian powder was rated as the most distinctive and famous snack in Jiangxi. Its long history reflects Hakka, and it is becoming more and more popular and respected.

According to legend, Tang Bohu, a talented scholar in the south of the Yangtze River in the Ming Dynasty, was admired for Anyuan's Jiulong Tea. Tang Bohu praised this rice noodle for its fragrance, tenderness and smoothness, and named it "Sanxian Powder". Up to now, "Anyuan Sanxian Powder" has spread all over the country, and it has spread to this day. Anyuan Sanxian Powder was successfully selected into the list of "Top Ten Famous Snacks in China" sponsored by China Cuisine Association.