Nanchang, also known as Hong, and Hongcheng, is a national historical and cultural city with a history of over 2,000 years, a core city of the Poyang Lake ecological and economic zone, and a major transportation hub and modern manufacturing base in China.

Nanchang SpecialtiesSnacksFood that has accompanied and influenced generations of people.The main snacks popular in Nanchang and surrounding areas include: fried snacks, stone street snacks,Magnolia cakesand soup,tong,head, golden hook noodles,Chinese cabbagebun, doughwinter meloncake, hometown pancake, big turnipbread,mangonoodles, Nanchang noodles, puff, hanging pole cake, championcake, fortune cake,spicy and hot pot,Nanchangnoodles, wind roasted meat, Poyang Lake lion head, three cup fish, bamboo tube noodlessteamnoodles, stir-fried radishStir-fried cabbage with green beans, Huang Shang Shang, stone street Magnolia cake, etc.Nanchang noodles

Introduction

Nanchang noodles are a famous local specialty in Nanchang, Jiangxi Province.

Jiangxi is a land of rice and fish, with abundantriceand therefore many food made from rice, with noodles being the staple food for the people.Famous Nanchang noodles have the characteristics of white, tender, delicious, and not easy to break.

Nanchang noodles have a long history, and the main ingredients are high-quality late rice.It needs to go through multiple processes such as soaking, grinding, drying, and collecting.The way of eating is also convenient and simple, and can be eaten cold or cooked, and added togingersmashed, garlic smashed, sesame oil,soy saucegreen onion, pickled vegetables, and the most popular in Nanchang ischiliandpepper.Clay pot soupClay pot soup uses the traditional folk method of cooking, using clay pots as utensils, with carefully prepared food and natural mineral water as ingredients, and uses hard wood charcoal for constant temperature and traditional six-sided heating, to cook for more than 7 hours.

Finally, it has been developed into a delicious food that fully retains the traditional characteristics of the folk and meets the modern taste.

The magic of clay pot lies in the clay pot, which has the characteristics of yin and yang, and the five elements, and the ingredients are fully dissolved in the soup after a long time of simmering, which has a fresh, fragrant and rich taste, and is unforgettable after eating.

History and CultureIt is said that in the middle of the Northern Song Dynasty, a talented person from Hongzhou went on a trip with his friends to a beautiful place, and asked the servant to cook fish, chicken, and meat, and enjoyed it until sunset, and everyone still wanted to eat again the next day.When leaving, the servant put the remaining chicken, fish, and ingredients into the clay pot, filled it with spring water, sealed it tightly, and put it in a clay oven, leaving only a small hole for ventilation.

The next day, everyone arrived on time, and the servant brought out the clay pot, and after opening the lid, it already smelled delicious!

After that, everyone continued to make it when they went out to play, and a shopkeeper learned about it and brought it to the restaurant, and clay pot soup became a famous dish in Ganz, and is a must-have dish.There is a famous food expert who wrote a poem praising it: "Clay pot soup has been cooked for thousands of years, and guests from all over the world will come to visit.A clay pot can hold thousands of years of delicious food, and it can be tasted." In the Clay pot soup also mentioned "Clay pot soup is fragrant and boiling, and the aroma spreads throughout the four directions, and once it is cooked, it is a magical fragrance".NanchangnoodlesIntroduction

Nanchang noodles are a famous Chinese dish from Jiangxi province, with high-qualityproteinand amino acids, and noodles are rich in carbohydrates, vitamins, minerals, and enzymes.

People in Jiangxi have a long history of eating noodles.

65|The way of eating noodles is also convenient and simple, and can be eaten cold or cooked, and added togingersmashed, garlic smashed, sesame oil,soy saucegreen onion, pickled vegetables, and the most popular in Nanchang ischiliandpepper.Clay pot soupIntroductionClay pot soup is a traditional Ganz dish, made with clay pots, natural mineral water and local ingredients, and is cooked for more than 7 hours.The clay pot is a traditional Ganz food, and it is cooked over a fire for more than 7 hours, and the taste is very delicious.The clay pot soup is very delicious, and it is a must-have dish.PeasThis dish has the fragrance of cabbage and the fragrance of green beans, it is fresh and juicy, with a unique flavor.

Introduction

Nanchang rice noodles are a famous local specialty in Nanchang, Jiangxi Province.Rice noodles are made from fresh rice, and are very nutritious.Rice noodles are a staple food in Nanchang.Nanchang rice noodles are very popular, and people like to eat them.

The way of eating rice noodles is also convenient and simple, and can be eaten cold or cooked, and added togingersmashed, garlic smashed, sesame oil,

soy saucegreen onion, pickled vegetables, and the most popular in Nanchang is

chili

andpepper.Clay pot soupIntroduction

Clay pot soup is a traditional Ganz dish, made with clay pots, natural mineral water and local ingredients, and is cooked for more than 7 hours.

The clay pot is a traditional Ganz food, and it is very delicious.Nanchang（Preparation）(50g) soy sauce (20g)Lotus rootIntroduction

Nanchang rice noodles are a famous local specialty in Nanchang, Jiangxi Province.Rice noodles are made from fresh rice, and are very nutritious.Nanchang rice noodles are very popular, and people like to eat them.The way of eating rice noodles is also convenient and simple, and can be eaten cold or cooked, and added togingersmashed, garlic smashed, sesame oil,soy saucegreen onion, pickled vegetables, and the most popular in Nanchang ischiliandpepper.Clay pot soup

Introduction

Clay pot soup is a traditional Ganz dish, made with clay pots, natural mineral water and local ingredients, and is cooked for more than 7 hours.

The clay pot is a traditional Ganz food, and it is very delicious.

Nanchang

Whenever the season of green bean sprouts arrives, the time of drying meat in the surrounding Poyang Lake area is also coming. The tender green bean sprouts and fragrant dried meat can be eaten for three months.When the green bean sprouts are old and the dried meat is finished, this delicacy has to wait until the next year.Introduction

Nanchang rice noodles are a famous local specialty in Nanchang, Jiangxi Province.Rice noodles are made from fresh rice, and are very nutritious.Nanchang rice noodles are very popular, and people like to eat them.The way of eating rice noodles is also convenient and simple, and can be eaten cold or cooked, and added togingersmashed, garlic smashed, sesame oil,soy saucegreen onion, pickled vegetables, and the most popular in Nanchang ischiliandpepper.

In the middle of the Tang Dynasty, after being demoted to as an envoy, the famous calligrapher Yan Qing, who had been appointed as a magistrate, walked along the Moon River one evening, and saw that was sprouting and the river was flowing, which marked the coming of a new spring.Suddenly, he saw boats and people coming and going, and several peasant women from the riverbank were carrying baskets of fresh, green, and fragrant wild herbs.Yan Qing was surprised and asked his aides to investigate.After investigation, he learned that the women were gathering a kind of wild herb called.Yan Qing nodded and remembered a line from the *Classic of Poetry*: "Gather, gather.He knew that was an ancient name for what is now called.So he asked the people why they were gathering so much.A local replied that contained a lot of starch, which could help people through the spring.Yan Qing, who loved his people, sighed deeply and said, "It seems that this herb is not as good as it sounds. In my opinion, it should be called.is a type of wild herb that is popular among the people.Hearing this, everyone agreed.From then on, the name of in changed to.To show that was a special type of herb, people later added a flower head to the name.This shows that the love for has been around for a long time.

Instructions

Ingredients

Fresh

Main ingredients: 300 grams of cured pork (70% lean, 30% fat).

Auxiliary ingredients: 300 grams of root,Green onions150 grams.

Seasoning: 50 grams of vegetable oil,Salt1 gram, 15 grams of fresh chili.

Instructions:

1 Wash the cured pork with warm water, remove the skin, and place it in a clay pot. Steam for 30 minutes and remove. Separate the fat and lean meat into two parts, and cut each into strips that are 5 cm long, 0.7 cm wide, and 0.3 cm thick.Wash the root, remove the outer skin, and cut it into 4 cm long pieces.Chop the red chili into fine pieces.2 Heat a wok over high heat. Add vegetable oil and heat until it is 60% hot. First, add the fat pork and the original juice of the steamed pork, and stir-fry for a few minutes. Then, add the root, green onions, and fresh chili. Next, add salt, and continue to stir-fry for 1 minute. Then, add the lean pork and stir-fry again. Pour in water and simmer for 2 minutes. Wait for the water to evaporate, and transfer it to a plate.Three cups

Eel

IntroductionEel is a traditional snack in Jiangxi province, made with eel, vegetable oil, and other ingredients. It has a rich and fragrant flavor, and is made with original ingredients.

Instructions

First, cut the eel into pieces and boil it in boiling water for a short time. Then, scrape off the white membrane and mucus with a clean brush, and cut it along the four sides of the fish body to remove the internal organs. Then, cut it into 2.5 cm square pieces.

Then, put the eel into a sand pot, add vegetable oil, soy sauce, sweet wine, green onions, and ginger, and cover it with a lid.

Cook over high heat. After boiling, move it to a small fire and simmer until it is tender. Then, put it over high heat to thicken the sauce. Take out the green onions and ginger. Add MSG and chili powder, and drizzle with sesame oil. Serve.Features: rich and fragrant, original flavor.Nanchang Fried NoodlesIntroductionNanchang Fried Noodles is a famous local snack in Jiangxi province.

The famous Nanchang rice noodles are known for their white, delicate, and long-lasting texture, and their ability to withstand high temperatures.

Instructions

Ingredients:Rice flour350 grams, cornstarchFlour100 grams, waterProtein

Half an eggSugar

600 grams

Add: warm waterYeastTwo tea spoonsSugarOne tea spoonMix:1 Mix rice flour, cornstarch, and water. Let it sit for a few minutes.

2 Add egg, sugar, and yeast, and mix well.

3 Pour the batter into a bowl and cover with plastic wrap. Let it ferment for 5-6 hours in a warm place.4 After fermentation, the batter will double in size.5 Add the batter to a bowl and knead it.6 Cover the bowl with a damp cloth and let it ferment for 12 hours until it becomes fluffy.7 Add the batter to a bowl and knead it.8 Wrap the batter in damp cloth and let it ferment for 12 hours until it becomes fluffy.9 After fermentation, the batter will become fluffy.Star aniseSlice and stir-fry until the fragrance comes out, then add loach, tofu, soup, soy sauce, rice wine, and rice.VinegarCook over high heat with a lid, after boiling, stir-fry over medium heat for 20 minutes, then add an appropriate amount of salt and sugar to taste, and it becomes a delicious and juicy dish.An outstanding chef will also decorate the tofu with chopped meat andgreen vegetablesto balance the flavors.

This dish is made with white tofu, has a fresh and fragrant flavor, the soup is rich and flavorful, slightly spicy, and appetizing!

Fish in rice wine

Introduction

Fish in rice wine is a traditional snack from Jiangxi, especially the fish in rice wine from Wuyuan is the best. Choose about half a of freshwater fish, marinate, and dry until half-dried, then put it in a rice wine jar and seal it.After about ten days, it can be taken out and cooked or boiled together with rice wine.The key is the rice wine, it should be aged, with a strong aroma.When the fish meat is infused with rice wine, the fish meat will bePersimmonwood red, its color is very beautiful, and there is also the aroma of rice wine.

Since it is fish in rice wine, there is no need to remove the rice wine, the persimmon-colored fish meat has the aroma, sweetness and acidity of rice wine, when steamed or boiled, with red chili peppers, there is also a slight spiciness, and a faint salty taste.When the fish meat is in the mouth, it is delicate and smooth, the aroma lingers, and the essence of the fish meat needs to be refined over a period of time, along with eating the rice wine and chili peppers, people will feel a little intoxicated, feeling like in the years of history, there is a sense of nostalgia, because they will feel that the fish is alone, it has left the lake and river, it has been sleeping in the rice wine, and it has a captivating aroma.

Method

Ingredients: about half a ofcarpone, onion, ginger, garlic, and rice wine

Method:

1, prepare all the ingredients

2, wash thegrass fishdry, use a brush to gently brush off the salt grains on the surface, then soak in water for 1 and a half hours (one is to remove the saltiness;the other is to remove some dirt from the grass fish), change the water in the middle, taste the saltiness, cannot soak for too long, otherwise the fish meat will become less flavorful, and the meat texture will become soft and loose, which is not conducive to preservation

3, dry the grass fish, cut into pieces, steam in a steamer (when steamingfish skinup), take it out and cool

4, heat the pot, pour in oil (about two times more than usual cooking), when the oil is 70% hot (when there is a small amount of smoke from the surrounding pot to the middle of the pot), immediately turn off the fire, pour the chopped ginger, garlic into the oil to make fragrant, when the oil foam decreases, put the dried chili peppers to make spicy, finally pour in rice wine, and cook

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정렬합니다.(At this time, you can taste the saltiness, add sugar or salt to adjust to your preferred taste).If the rice wine cannot cover the fish pieces, you can add more cooking oil and sesame oil to the pot, but you cannot add water!Finally, turn off the fire and let the fish in rice wine cool completely

6, find a large ceramic jar, pour in the fish in rice wine, seal the mouth of the jar with one or two layers of plastic wrap, then close the lid, and let it ferment for about 7 days.When eating, use a clean chopsticks to pick it up and eat directly.

White sugar cake

Introduction

White sugar cake is a traditional snack from Jiangxi, with a history of more than 100 years.It originated in the Ming and Qing dynasties in Nanchang, and by the time of the Republic of China, white sugar cake had become a staple food in tea shops and restaurants in Nanchang, and it was known as one of the "Five Traditional Snacks of Jiangxi". Its characteristics are fragrant, soft, and white, with a unique flavor, and is a traditional snack that is deeply loved by people in Jiangxi.White sugar cake has a history of more than 100 years, its characteristics are fragrant, soft, and white, with a unique flavor, and is a traditional snack that is deeply loved by people in Jiangxi.In 2000, it was rated as "China Famous Snack" by the National Administration of Commerce, and won a gold award at the first China Food Festival held in Hangzhou in November 2000.Method

Ingredients:Sticky rice flour

350g, clear

flour100g, water four cups, egg white, white sugar 600g, dough: warm water half a cup, dry yeast two tea spoons, sugar half a tea spoon, sticky rice flour half a cupMaking: 1, dissolve the dry yeast and sugar in warm water, add half a cup of sticky rice flour and mix, cover with a damp cloth, and let it ferment at room temperature for 5 to 6 hours.2, mix sticky rice flour and clear flour with two cups of water, and let it stand until the water and flour are separated, and filter the top layer of water.3, dissolve white sugar in two cups of water, add egg white and mix, and filter.

4, gradually add the flour mixture while stirring.5, add the dough and knead for a while, cover with a damp cloth, and let it ferment for 12 hours until it becomes fine and fluffy.6, put the white sugar cake into a steamerand steam for 25 minutes.7, take it out and let it cool for a while, then cut it into pieces.Steam the cake.Place the cake in a steamer and steam over high heat for 25 minutes.6. Remove from steamer when slightly cooled and slice as desired.