Autumn and winter are coming, and the weather is getting colder
In the blink of an eye, it's time for "replenishment" again
Mention the cuisine of Jiujiang
Xiaobian can come to power!
I'll give you one today
"Jiujiang Food Special"
Follow the small editor to visit a place, taste a taste
Feel the "food" full "food" beauty of the Jiujiang
Mention Jiujiang cuisine
Jiujiang tea cake, Lushan stone chicken, Ruichang yam,
Komsomolskaya plate duck, water whistle,
Lake mouth lees fish, Pengze rice dumplings, Wuning stew bowl
……
Just think about it
The saliva can't stop the DC
Jiujiang is located in the Gansu, Anhui, Hubei three provinces at the junction, by the river nestled in the lake, rich in products, here gathered the food culture of all over the country, the major cuisines have set up points here, the catering industry can be described as quite developed, along the street, almost can find the country's major cuisine hotels, restaurants, etc.; In addition, Jiujiang cuisine is also one of the main components of Gan cuisine, over the years, the formation of their own characteristics, pay attention to spicy, rotten, crisp, tender in the territory of Jiujiang City almost all have their own unique flavor, and the signature dishes of each region are selected from local specialties as raw materials, but there are differences. Because the Jiujiang waters of Poyang Lake involve several surrounding areas, such as crayfish, hairy crabs and various aquatic products are local specialties, but because the production methods are different, the taste is also different.
To this end, Xiaobian made a piece of Jiujiang cuisine
and the distribution map of 4A and 5A scenic spots in various places,
For your reference.
(Click to enlarge to view)
The location of the map is limited,
All that is labeled is the most representative of the local cuisine
There are other delicacies and specialties
Please take a look at it with the editor
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Xunyang District food and specialties
Jiujiang tea cake
One of the four major pastries in Jiangxi, it uses local tea oil, local wheat noodles, slope black sesame seeds, and centennial osmanthus as the main raw materials. Developed using traditional craftsmanship and modern technology. The Song Dynasty poet Su Dongpo once gave a poem to praise: "Small cakes are like chewing the moon, and there are crisps and dumplings." Its color is golden, with small and fine, known as thin and crisp, crisp and sweet, fragrant and beautiful characteristics.
Oil fin
Four pier oil fin now can not go back to how many years of history, legend since the name of Jiujiang, oil fin has become a native Jiujiang people in the eyes of the wheat noodle culture, is Jiujiang unique snack, it is similar to chicken cake, flour and tofu as raw materials, although it is fried, but not greasy, crispy outside and soft inside, golden color, strong taste, modern Jiujiang people can take it as breakfast, but also as a snack. In the afternoon, come to a cup of oil fin and a cup of tea, which is the afternoon tea of Jiujiang, but also a living habit of Jiujiang people, and the pursuit of taste and cuisine of Jiujiang people.
Jiujiang radish cake
Jiujiang radish cake, based on the thin and crispy cake, the filling will reveal a little, there is a sense of fried visual sense, which makes people eat fingers.
Small pod steamed cake
As early as the streets and alleys of Jiujiang, every morning you can hear the shouting and selling of "steamed cakes, steamed foreign sugar cakes". This is a specialty food that is loved by young children and the elderly. Steamed cake is made of glutinous rice, sticky rice, sugar, red and green silk as raw materials, and eaten as it is steamed, soft, sweet and delicious.
Lianxi district food and specialties
Poyang Lake crayfish
Poyang Lake crayfish contains a variety of trace elements, calcium, zinc, magnesium, there is aphrodisiac kidney, milk raw milk, stasis detoxification, improve immunity effect, the general population can eat, skin scabies people are forbidden to eat, crayfish contains high protein content, can promote some postoperative wound muscle healing, for the body weakness and people who need to be nourished after illness is a particularly good food, magnesium contained in crayfish, has an important regulatory effect on the heart, can protect the cardiovascular system, is conducive to the prevention of hypertension and myocardial infarction.
Stir-fried potato flour with leeks
Fried potato flour, I believe that Jiujiang people are no stranger to potato flour with the right amount of water, there are also people like to add an egg, stir well and put the oil pot fried into the skin, cooled into strips and leeks together under the pot to fry, soft and refreshing, delicious can not stop at all.
Cockfish
Cocked-billed fish, also known as cocked red carp, pouting silver carp, etc., has a prominent and upturned large mouth of carnivorous freshwater fish, fried yellow on both sides with oil, put some onions, ginger, garlic and peppers, is a plate of fresh and tender meat, very delicious next meal.
Hairy crabs in Poyang Lake
Poyang Lake hairy crab in the best crab, take a steamed hairy crab, fresh + sweet + fat + yellow, crab oil at the moment of opening the crab cover flowing on the fingertips. The tender, sweet white crab meat will make you want to stop.
Sautéed beans
The ingredients for soybean dumplings in Jiujiang are different from those used in Hukou Duchang bean paste. The raw materials of Jiujiang bean paste are mainly wheat (wheat is not peeled and ground into a paste), supplemented by rice, and the color of the frying is wheat color. Jiujiang people like to use unripe beans and bacon shredded garlic and stir-fried to eat, but can be used as a staple food or as a dish.
Eight treasures of assorted soup
Eight treasures of assortment soup, the main ingredients are onions (onions), carrots, tomatoes, garlic cloves, the soup is simple, is a delicious home cooking, nutritious, delicious.
Drunken stone spring wine
Zuishi Spring Wine is made of Lushan Famous Spring "The Sixth Spring in the World" and local high-quality glutinous rice, rice, wheat, sorghum and corn as the main raw materials, and adopts Tao's ancestral process and modern biotechnology. Thousand-year-old wine, viewed like a clear spring, the taste of mellow cotton, smell is tulip, drunk is immortal.
Racing wine
The "Sai Jiu" series of products is made of high-quality rice, glutinous rice and sorghum as raw materials, and after several years of saccharification, fermentation and fermentation, it is carefully configured by senior bartenders. It has the characteristics of unique craftsmanship, elegant style, rich old cellar, clear and transparent, pure sweet and sweet, and long aftertaste, highlighting the characteristics of Jiangnan rice wine.
The series of products won the title of "Provincial Excellent Product" at the '99 Jiangxi Food Exhibition and Sales Fair, the second prize at the 2000 China Lushan International Tourism and Culture Festival Famous And Excellent Products Exhibition, and the "Excellent Product" Award at the Jiujiang Agricultural and Sideline Products Exhibition.
Chaisang district food and specialties
New bean strips
It has been made by hand craftsmanship handed down from the ancients, using high-quality soybeans and local fresh cottonseed oil and Xianju Spring Water with unique water quality, which are made by soaking beans, grinding pulp, filtering pulp, burning pulp, pointing pulp, pressing tofu, cutting tofu strips, and fried bean strips.
Yongquan specialty sticky rice
A few seemingly simple ingredients, glutinous rice, dates, oil noodles, bacon, shallots, salt and oil, can make such exquisite and delicious, sweet and soft glutinous rice in the hands of a big mother chef. Yongquan characteristic glutinous rice combined with steaming and stir-frying is a mild tonic, with mellow taste, unique flavor, rich nutrition, and has the effect of nourishing the heart, replenishing the blood, strengthening the spleen and warming the stomach, and relieving sweat.
Ma Hui Ling Rice Dumpling
Ma Hui Ling frozen rice candy
In addition, there are Mahuiling watermelon, Chengzi Town Maotai "black pearl glutinous rice wine", "brown sugar baked cake".
Ruichang city food and specialties
Fin fish
Using 2 to 2.5 pounds of grass carp, together with locally produced rice dumplings and oil noodles, you can accompany an authentic Ruichang native dish. To make this delicacy, chop the gills, scrape the scales, and dig out the internal organs. After the fish is washed, cut it diagonally into two pieces, smear it with table salt, and let it lie quietly for a while.
Fry fish preferably in vegetable oil. Fry until golden brown on both sides, add water and add slices of ginger, garlic cloves and a pinch of white vinegar and simmer on high heat for 5 minutes. Add a little green pepper before serving.
The pan is re-washed, the rice dumplings are fried, then the rice dumplings and oil noodles are fished into a bowl and sprinkled with garlic leaves. Let the charcoal fire slowly boil at the bottom of the bowl.
Cow's hooves are small mountain shoots
Making the dish of "beef hoof small mountain shoots" can be described as local materials and willingness to fight. Sheep's trotters, pig's trotters, and buffalo's hooves are all available, and it is most appropriate to use cattle trotters, which are thick and most exquisite.
Peel and wash the ox hooves, add cinnamon, star anise and salt to the pressure cooker and press for about half an hour. In another small wok, put a little vegetable oil, add small mountain shoots, add ginger, garlic cloves and chili peppers and sauté for about 5 minutes, add salt. Then take a small sand bowl, put the bottom with a small mountain shoot, and pour in the cow's hoof. Sprinkle with garlic leaves at the end.
Ruichang yam
Ruichang yam is different from other places of yam, has the stem meat white, fine organization, texture sticky fragrance, long boiled non-paste characteristics, in the Qing Dynasty as a royal tribute, is the royal banquet "silk yam" designated raw materials, has been more than 500 years of planting history. In 1996, relevant experts believed that among more than 80 yam species in the country, Ruichang yam has the best quality, and its appearance, taste and flavor, nutritional components and health care effects are in the forefront. The testing center of Jiangxi Academy of Agricultural Sciences has tested the ingredients of Ruichang yam and Huai yam, which has less moisture content and higher starch and iron content compared with Huai yam.
Komsomol City Cuisine and Specialties
Komsomolskaya Plate Duck
The water of Poyang Lake nourishes pollution-free ducks, and the plate ducks made by special craftsmanship are delicious and are the specialties of Gongqingcheng. Gongqing Plate Duck Factory Plate Duck is a famous traditional export product in Jiangxi. Based on the traditional technology, gongqing plate duck has made scientific and reasonable improvements to the selection and fattening, curing, processing, cooling and other technologies of the wool duck, and formed a unique production process of the Gongqing plate duck, which is characterized by tender meat, fat but not greasy, crisp bones, fresh taste, fragrant, salty and moderate, rich nutrition, and won the gold medal of the first China Agricultural Products Expo.
Komsomolskaya duck is a specialty, so the duck series products are very popular, in addition to the plate duck, there are crispy ducks, duck wings and duck claws, etc., wearing duck duck down jackets and so on.
Lushan food and specialties
Lushan cloud tea
The tea buds are green and moist, the cords are compact and beautiful, the aroma is fresh and long-lasting, the taste is mellow and sweet, the soup color is clear and bright, and the leaf bottom is tender and green. Lushan Cloud Mist Tea is usually used as "six absolutes", that is, "thick cords, verdant and multi-millimeter, bright soup color, tender and uniform leaves, fragrant and long-lasting, mellow and sweet". Yunwu tea has a unique flavor, due to the cool and foggy climate of Lushan Mountain and the short direct sunlight time, etc., its leaves are thick, millimeters, mellow and resistant to bubbles.
Three stones of Lushan Mountain
Lushan is the most famous "Three Stones of Lushan Mountain", namely stone chicken, stone fish and stone ear. Belonging to the specialty of Lushan Mountain, the first 2 species are animals, and the stone ear is a wooden ear on the stone, which is produced from the mountain stream. "Lushan Three Stones" can be regarded as a rare delicacy in the world, and I have to taste it when I come to Lushan.
partridge
Lushan stone chicken is a kind of hemp-skinned frog that grows in caves on the rock wall of Yinjian, also known as red frog and spiny-breasted frog, with an ochre color, small forelimbs and strong hind limbs. It is named for its tender, fat, chicken-like flesh. Lushan stone chicken is a famous local dish, with peppers and other condiments exquisitely made, with "dark yellow color, tender meat, strong flavor, very mellow taste" characteristics, deeply loved by the people.
Stone fish quiche
Lushan stone fish is transparent in color, scaleless, and the body length is similar to the length of the rust needle. Lushan stone fish is called stone fish because it has lived in Lushan springs and waterfalls for many years, and its nest is built in the rock crevices through which the springs and waterfalls flow. The growth meat of stone fish is tender and delicious, the taste is mellow, whether it is stir-fried, stewed, stewed, or soaked, it is mouth-watering, and it is rich in nutrients, especially a rare tonic for pregnant women.
Stone ear
Lushan stone ear and black fungus in the same family, is a wild on the inaccessible cliffs on the limb fungus plant, because of its flat shape like a human ear, but also attached to the rock growth, so called "stone ear". Stone ear has a very high nutritional value, steamed with the hen, the soup is delicious, it is a tonic, and it is also one of the traditional famous dishes in Lushan.
Lushan hemp skin potatoes
There is also a small story about Lushan mapi potatoes, there were no native potatoes on Lushan Mountain, which were transported up from the bottom of the mountain. According to the old man of Lushan, a chef poured potato skin and garbage into the hillside together, and soon grew some potatoes, smaller than ordinary potatoes, the skin is relatively rough, people named hemp skin potatoes.
Steaming, soup or roasting meat is a common cooking method of Lushan makpi potatoes, and it can also give the most play to its tender taste. It is rare to see it cut into thin wires and stir-fried, which will be considered a tyrannical thing and waste of ingredients. The soup of the potatoes is delicious, and the soup used to mix rice or noodles will make people feel a lot of appetite. At the time of the big meal, the people who have been clamoring for weight loss have long forgotten about weight loss.
Poyang Lake Yellow Lady
Huang Yatou is favored by consumers for its tender meat, so "Braised Yellow Yatou" is a good dish loved by the people of Jiujiang. The yellow yatou in Poyang Lake is different from the yellow tooth head in other places, and the meat is delicate, and the taste is particularly fresh, and the meat and vegetarian combination of this dish is delicious and delicious.
Huang Yatou also has a very effective medicinal value. According to the introduction of relevant Chinese medicine books: yellow yatou, sweet taste, can benefit the spleen and stomach, diuresis and swelling.
Poyang Lake deep-water river shrimp
Poyang Lake river shrimp is extremely nutritious, containing protein, fat, carbohydrates, calcium, iron, magnesium, iodine, vitamin A, thionine, riboflavin, niacin, astaxanthin and other nutrients. Eating river shrimp has the following benefits for the human body: 1. Protect the cardiovascular system. Reduce the amount of cholesterol in the blood, dilate coronary arteries, prevent diseases such as hypertension and myocardial infarction. 2. The anthocyanins in river shrimp can play a protective role in the brain, central nervous system and both eyes. 3. Promote growth and development, alleviate neurasthenia.
Farmhouse potato flour soup
In Jiujiang, sweet potato flour is the most homely dish, with various recipes. The potato flour soup made in Lushan City is unique. The soup is filled with minced meat and other ingredients, which makes it feel smooth and fragrant in the mouth, and the aftertaste is long.
Food and specialties of De'an County
Five willow drunken eels
Legend has it that Tao Yuanming of the Jin Dynasty was drunk one day and rested on the Linggui Drunken Stone, and when he woke up, he found that there was a white eel by the zuishi River, and sent someone to net the white eel ashore. At this time, when his friend Yan Yanzhi and others came to visit, he asked his wife to cook white eels with wine lees to entertain guests. After three rounds of wine, Tao Yuanming looked at the wild peach blossoms outside the courtyard and inspired inspiration to write the famous work "Peach Blossom Origin". Later generations named this dish "Five Willow Drunken Eels." In 2004, Academician Yuan Longping returned to his hometown and ate this dish, full of praise.
Dean Dwarf Plate Duck
Based on the traditional process of pickling, roasting and drying, combined with modern scientific methods, De'an dwarf plate duck is known for its excellent color, aroma, taste and shape, and is known as the "king of wax flavor".
De'an County dwarf plate duck, based on traditional technology, combined with modern scientific methods with refined salt pickling, rinsing, shaping, natural sun dew, to maintain the original ecological bacon farmhouse flavor, pure fragrance, without adding any additives. The plate duck made has a beautiful appearance, good color, aroma, taste and shape. The color is white and pure, the skin is thin and tender, the tail oil is plump, the bones are crisp and fragrant, the saltiness is moderate, the taste is delicious, and the appetite is tempting.
Yuanming Imperial Chrysanthemum
After Tao Yuanming resigned from the government, he lived in seclusion in De'an, Jiujiang County, and Xingzi, where he hoes accompanied chrysanthemums, roasted chrysanthemums with wine, and wrote poems to enjoy a life of retreat. The descendants of the Tao clan who live in Caihe Village, Wushan Town, De'an County, have had the traditional custom of cultivating chrysanthemums for more than a thousand years, and have formed an indissoluble relationship with chrysanthemums. In order to remember the ancestor Tao Yuanming, the chrysanthemums planted were named "Yuanming Emperor Chrysanthemum", which has been passed down in the folk to this day. Now Caihe Village has built Tao Yuanming's former residence, the chrysanthemums planted are good, the petals are large, and the most critical thing is that the drying process is constant temperature drying, without adding any additives.
Love people peanuts
Aimin's unique sandy soil produces a kind of "three-section rice" peanut, which is crisp and thirsty, extremely nutritious, and is famous as the "peanut capital".
Aimin Township has a long history of growing peanuts, because the peanuts grown in the sandy soil texture of Aimin Township are delicious, unique and nutritious, and are favored by consumers.
Wuning County cuisine and specialties
Top 10 stew bowls
Wuning, a landscape, has a unique food culture - stove stew bowl. The steaming natural food with soup is simmered on a warm charcoal stove, steaming hot and fragrant, attracting thousands of tourists from all over the world.
Xiushui County cuisine and specialties
Fix the water whistle
Xiushui whistle to the territory of the high mountain specialty potato, Xixiang sweet potato powder as raw materials, filling with local characteristics of small materials, refined according to the traditional process, pure natural, fragrant and soft, rich in nutrition, melt in the mouth.
Bacon
Every winter, the water cultivators will smoke some bacon, using local free-range pork, first salted for a week or so, and then hung up and dried and hung on the stove with smoke, the smoked bacon washed and cut open the red lean meat, transparent fat meat, look at the DC saliva ~ ~
Repair water tuna stick fish
There is a kind of stick fish in the river harbor in xiushui mountainous area, which is five or six inches long, with a yellowish back, few scales, and a whole body of flesh, with only a main spine on the back ridge. This fish because of the long-term growth in the clear water of the ravine without any pollution, so the fish meat is particularly tender, the fish soup is particularly delicious, many regular customers who come to repair the water like to order this fish, and according to each person's preferences, different cooking methods are used to make different flavors.
Trim the watermark rice fruit
The method of printing rice fruits is to use 70% sticky rice flour, 30% glutinous rice flour with combination, add water to rub, and then knead into a round ball, put into the specially made rice fruit print and press it into a cake shape, print the pattern, and after steaming, it is a printed rice fruit. The rice fruit prints are made of pear wood and are engraved with the words "Lotus", "Plum Blossom" or "Fulu Shouxi". Printed rice fruits are essential fruits for Hakka people to visit relatives' homes in the first month. Dragon lanterns and lion lanterns come to the door to celebrate the New Year at the Lantern Festival, and guests should be entertained with printed rice fruits and rice wine. Relatives and friends who build new houses, or do Taoist exorcisms, etc., must send printed rice fruits.
Repair water fin flower pieces
This is a delicious Hakka snack for refreshments or dried fruits, the method is simple: use washed sweet potatoes or taro, cook and pound into a paste, add potato flour and a little black sesame seeds to knead, make an oval strip, put it in boiling pot water, cook it, pick it up, cool it and cut it into thin slices to dry. Before the Spring Festival, it can be fried in sand and fried in oil, and the taste is fragrant and crisp, which is the best fruit for drinking and swallowing tea.
Rice wine on top
Shangfeng "Rice Wine" is made by using glutinous rice and mountain spring water as raw materials, using traditional production methods to ferment and brew sake koji, with low alcohol content and various nutrients, making it a tonic suitable for all ages. Rice wine can help blood circulation, has the effect of nourishing blood and beauty, relieving muscles and vitality, strengthening the body and prolonging life. For cold intolerance, blood stasis, lack of milk, arthritis, back pain and numbness of hands and feet, hot drinks are preferred; For neurasthenia, mental trance, depression and forgetfulness, etc., the effect of adding eggs and boiling soup is better; Maternal blood stasis, back pain, numbness and tremors of hands and feet, arthritis, bruises, indigestion, anorexia and irritability, rapid heartbeat, physical weakness, loss of vitality, sperm drowning, menstrual irregularities, maternal lack of milk and anemia and other diseases have great tonic and curative effect. Not only that, the function of rice wine to remove fishiness, remove the smell and add flavor is also widely used in the cooking of dishes.
Jelly
The cool powder of Xiushui is transparent in color and refreshing in taste, and the addition of peanut kernels, raisins, sesame seeds, brown sugar, etc., is an essential snack for cooling down in the summer.
Ning black tea
Ning black tea, tight in appearance, slender in miao feng, dark in color, red and bright in soup, sweet and long, sweet and mellow in taste, light red at the bottom of the leaves. On December 20, 2011, the former Ministry of Agriculture of the People's Republic of China approved the implementation of the registration and protection of geographical indications of agricultural products for "Xiushuining Black Tea".
Chrysanthemum tea
Xiushui chrysanthemum tea is characterized by the local pickled salt chrysanthemum flower as the main ingredient, with tea, sesame, soybeans, radish, citrus peel, ginger, Sichuan root, peanuts and other condiments, brewed into a "assorted tea" drink with good color, aroma and taste. This tea is a must-have in the home of The Water Repairer, and is a good product for receiving guests.
Yongxiu County cuisine and specialties
Dongpo meat
The Famous Chinese Gan cuisine, Yongxiu Dongpo Meat, is said to have begun more than 900 years ago in the Song Dynasty, when the great scholar Su Dongpo was famous for his poetry in Jianchang (now Yongxiu County), Jiangxi Province, and gave the poem "Grass Pearl Penetrating Heart Fragrance". In 1998, when the head of the Yangtze River Flood Control Center came to Yongxiu to inspect, he tasted this famous dish and introduced it into a state banquet, and entered it into the Zhongnanhai recipe, which has been famous at home and abroad ever since.
Stir-fried bacon with quinoa
Quinoa fried bacon belongs to the Gan cuisine Yuzhang cuisine, it originated in Wucheng Town on the shore of Poyang Lake, is a local famous dish, its main ingredient quinoa is produced in China's largest freshwater lake - Poyang Lake, bacon using local specialty bacon. Stir-fried bacon with quinoa is one of the "Top Ten Gan Cuisines" for its characteristics of "crisp and tender, mellow and soft".
Luohan cuisine
Produced in the Yijiahe 800 meters above sea level deep mountain old forest, this vegetable planting on the surrounding growth environment requirements are extremely high, in the absolutely pollution-free conditions to grow, in The Territory of Jiangxi Province Yijiahe is the only place where Luohan cuisine is produced, often eaten with heat and detoxification, tonic qi and kidneys, nourishing yin and yang diet and health care effect.
West Sea Mandarin Fish
To Lushan West Sea must not miss the mandarin fish here, its meat is delicious, rich in high protein and a variety of amino acids, trace elements, the most common mandarin fish method is steamed steamed mandarin fish, the color is light and pleasant, taste like crab meat, rich in freshness after eating.
Steamed goose
I've eaten tamales and steamed pork ribs, but you've probably never heard of tamales. Yong xiu because of this dish also do not know how many people come to come, steamed goose method and other steamed vegetables are no different from other steamed meat methods have a tough taste, and softer than steamed ribs, while chewing there will be a salty taste in the mouth overflowing.
Mirror powder
Yongxiu's mirror powder is actually a bit like Guangdong's pho, it is said that when it is made, it is usually made into a circle, and the color is white and transparent like a mirror, so it is called mirror powder, but in the past two years, some people have also innovated, adding a variety of vegetable juice and fruit juice in the production process to make colorful mirror powder, which is favored by the younger generation.
Wucheng large plate melon seeds
The appearance of Wucheng large plate melon seeds is different from ordinary melon seeds. The shell of the melon seed is inky black around it, and the white pattern appears in the shell, like a chrysanthemum blooming, such as artificial engraving, so it is called chrysanthemum.
Another distinctive feature of Wucheng large plate melon seeds is that it is large in grain, flat in petals, thin in shell, thick in flesh, fragrant in flavor, and rich in protein, vitamins and fats. This melon seed is not full for a long time, and it can help digestion, so it is a good gift for hospitality and gifts to relatives and friends. Wucheng Daban melon seeds really began to be planted, starting in the second year of Ming Hongwu, more than 600 years ago.
Food and specialties of Hukou County
Lees fish
Lees fish is a traditional famous food in the lake, raw and cooked sweet and spicy, smell the fragrant and drunken, taste the taste is light and crisp, sweet and fresh, hot to eat is not greasy, cold to eat is not fishy, is a home welcome, feast delicious dishes, gifts to relatives and friends, accompanied by good food.
Tempeh
Hukou tempeh, the color is dark and shiny, the soy sauce is loose, the soy sauce is rich and mellow, the taste is delicious and delicious, and the aftertaste is long. It is quite popular with Chinese and foreign guests and is famous all over the world.
Rice dumplings
Hukou rice rice is a traditional folk culture with strong local characteristics. It was grandly launched in a set of "Year after Year" column of the Central Committee of the Chinese New Year's Eve in 2006. The customs of the lake mouth have a long history.
Indo-chan
In Hukou folk, every New Year's Festival, birthday, worship of the gods and other activities, every household will make mochi, fried rice, glutinous rice, hair, wheat, willow rice, bean and indian rice and other different kinds of rice food, this custom has been followed to this day.
Bean paste
Soybean rice is made of rice as the main raw material, proportional or with mung beans, soybeans, buckwheat flour, wheat flour, etc., and water grinding into a thin paste, and then with a wood stove pan frying (baking) into a whole book, cooled and cut into strips, dried, stored.
Duchang County cuisine and specialties
Bean ginseng
Duchang Nanfeng bean ginseng is famous. China's soy products are too rich, but soy ginseng is really only available in Duchang. You can see bean ginseng everywhere in Jiujiang, that's because there are many Duchang people living in Jiujiang.
Duchang bean ginseng is preferably good soybeans, refined vegetable oils, imported ingredients, processed by traditional technology, fresh and unique taste, and was awarded the 2000 China Jiujiang Excellence Award.
Duchang processed ginseng has a history of hundreds of years and is a local traditional specialty. Soybean ginseng is made of soybeans, about three inches long, golden in color, round in shape, fragrant and delicious, rich in nutrients, can be described as a treasure in food.
A famous dish related to soy ginseng is boiled temporal ginseng, which is full of white catfish soup juice, and the flavor of sophora plus the umami flavor of catfish is delicious.
Drunken fish on the eastern slope
Dongpo drunken fish is a famous specialty of Poyang Lake, named after the great Chinese Song Dynasty poet Su Dongpo passing through Duchang with his concubine Bi Tao, teaching fishermen to mix grain wine and hot sauce in dried fish, and drunk with fishermen in the same cabin. It has a history of more than 900 years.
Characteristics of Dongpo drunken fish: Raw fish from Poyang Lake Tianran Fishery, 15 natural spices seasoning, vacuum packaging, high temperature sterilization. There are two flavors: spicy type and wine flavor type. Low in salt, low in fat, low in sugar. The open bag is full of fragrance, the teeth and tongue are fragrant after eating, the porridge under the wine is suitable for all ages, and the hotel tea house can make exquisite cold cuts.
Dongpo Drunken Fish has been rated as a high-quality specialty of Jiangxi by the Jiangxi Provincial Government for three consecutive years, representing Jiangxi in the Second, Third and Fourth China International Agricultural Products Fair at the Beijing Agricultural Exhibition Hall. On December 6, 2005, CCTV 1 made a special report on the drunken fish on Dongpo in the "News Network".
Qin's noodles
From "The Tip of the Tongue" out, it is Qin's noodles, a large box of gift boxes, which have spread to Guangdong, Fujian, Guangxi, Nanjing, Shanghai and other places through the spread of hometown people.
Southerners rarely eat noodles, except in winter, and in the words of the locals, it is not easy to catch a cold when eating noodles on cold days.
The same noodles can also eat a different taste, because today you can put glutinous rice dumplings, tomorrow you can put rice cakes, and even cook with rice, called miscellaneous rice, each person can eat two large bowls.
Silver fish stir flour
Duchang has a long history of producing silver fish, which was listed as a local tribute during the Ming Dynasty and won the gold medal of the Agricultural Exposition. Pohu silverfish transparent, flat head, large mouth, sharp teeth, dorsal fin and adipal fin 1 each, after drying like snow silver strips, so the name "silver fish".
Pohu silver fish meat is delicious and fresh, rich in nutrition, beneficial to the spleen, lungs, kidneys, de-deficiency, yang, yin and other effects, is a good nourishing tonic.
There are many people in Duchang who like to eat potato flour with silver fish, which is a delicacy in the world.
Rice dumplings, duchang people call "dumplings", is a kind of dumpling made of rice noodles. All dumplings are made of flour as the main ingredient, because the flour is sticky and tough, can be kneaded and kneaded, and dumplings are naturally not a problem; Rice noodles are not the same, rice noodles have no toughness, can not be kneaded into powder skin, dumplings are much more difficult. Rice dumplings are thus precious. The rice dumplings must be made of the best late rice, washed away the sand grains and impurities, soaked in water, drained, steamed in a steamer basket until a certain heat, and then ground into powder after cooling. The noodles are also quite exquisite, and you have to use boiling water. After this treatment, the dough can be either kneaded or rolled into a thin dumpling skin without cracking.
Pengze cuisine and specialties
Chinese fluffy crab
Steamed rice dumplings
Coming to Pengze, of course, you can't miss the rural standard dish: steamed rice dumplings, also known as Xianmi rice dumplings, this folk cuisine originated in Hongqi Village, Yangzi Town, Pengze County, with a very strong regionality. In the past, it was difficult to see other places except Pengze, but now it is available in many places.
Peng Ze crucian carp
Pengze crucian carp, because it often inhabits the reeds in the lake, and is known as the reed carp, is a high-protein, low-fat food, high nutritional value, suitable for the needs of modern people.
Pig's tail roast eel segment
Eel is rich in DHA and lecithin, they are the main components of the tissue cell membrane of various organs of the human body, but also an indispensable nutrient for brain cells, pig tail is composed of cortex and bone joints, the skin is more gelatinous, contains more protein, the main component is collagen, is an indispensable nutrient for skin tissue. This dish is particularly high in nutritional value, with brain and beauty effects.