root of Cymbidium
With glutinous rice flour, sugar and oil as raw materials, it is made through the process of ingredients, kneading, rolling skin, slicing, boiling oil and filtering oil. The color is golden and oily, and the size is uniform. It is sweet but not greasy, and crisp and fragrant.
Lushan Partridge
The "chicken" is the kind of domestic chicken you imagine. In fact, it is a kind of hemp skin frog, also known as red frog and spinoborn frog, which grows in the cave of Yinjian rock wall in Lushan Mountain. Its body is ochre, with small forelimbs and strong hind limbs. It hides Grottoes in the daytime and goes out for food at night. Its body is similar to that of ordinary frogs, but it is big and fat. It generally weighs three or four Liang and the big one weighs about one jin. It is named for its fresh and tender meat, which is as fat as chicken. Jiangxi restaurants in Shenzhen usually have this dish, and their original name is "stewed chicken". ,
Stir fried bacon with Artemisia selengensis
Artemisia selengensis is a kind of green vegetable with special aroma. Its stem is usually eaten. Artemisia selengensis is crisp and delicious when it is fried with meat. Fried bacon with Artemisia selengensis is a famous specialty in Jiangxi Province.
Fried eggs with stone fish
Stone fish is a specialty of Lushan Mountain. It lives in Lushan springs and waterfalls for a long time. It is small, long and slightly flat, and its meat is tender, delicious and mellow. This dish is rich in flavor, golden in color, crisp in the outside and tender in the inside. It is a good wine dish.
Ganoderma lucidum glutinous rice ball
It is made of Ganoderma lucidum, glutinous rice flour, sugar and bean paste as materials, kneaded, filled and shaped, steamed and drizzled with sesame oil. Green fresh and tender, thin skin, filling solid, soft and fragrant, suitable for hot and cold food.
Gold wire hanging gourd
Refined noodles, wonton, cooked in boiling water, with chicken soup, scallion and other seasonings. Soup fresh noodles, a bowl of multi flavor.
Yifu noodles
Knead the flour and eggs until they are dry and wet. Cut them into thin strips. Fry them until they are yellowish. Cook them in boiling chicken soup. Sprinkle with chicken, ham, mushrooms and scallion. The noodles are fresh and the soup is light and delicious. In the Qing Dynasty, Yi Shi, the magistrate of Nan'an, liked to eat food, and the system was passed down to the folk, so it was called.
Sugar cake
High quality glutinous rice is soaked, washed and filtered. It is pounded into a stone mortar into a fine powder. It is boiled and kneaded. It is rolled into thin strips and expanded into thin slices. It is folded in layers and bent into a circle. It is fried until golden. After cooking, the oil is filtered. Sugar and rice flour are mixed and sprinkled on the cake. Glutinous soft sweet, surface crisp inside tender.
Nanchang rice noodles
Nanchang rice noodles have a long history. They are white and tender, can not be boiled and fried for a long time. The main raw material is high-quality rice. It has to go through many processes, such as soaking rice, grinding pulp, filtering and pulp collecting. It is also very convenient to eat. It can be cold mixed, fried and boiled, with ginger, garlic, sesame oil, soy sauce, scallion, pickled vegetables, and, at the very least, hot pepper and pepper that Nanchang people like. Come to Nanchang to have a taste of the delicious Nanchang rice noodles. It's a great aftertaste
Cake in clear soup
Jiangxi called wonton soup. It is named after the special glutinous rice cake soaked in clear soup. Clear soup is salty, and cake is sweet, with sweet but not greasy, tough but not sticky, sweet and delicious. Fresh and tender meat is used as stuffing, covered with tough and smooth dough, and boiled for clear soup; glutinous rice flour, sugar, sesame seed and osmanthus are used to make cakes, which are soaked in clear soup. It is salty, sweet and fragrant. It is delicious, soft and not greasy
Glutinous rice balls with distiller's grains
It is made of glutinous rice flour, boiled in boiling water, and mixed with distiller's grains and sugar. White runru jade, strong flavor of grains, sweet taste.
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