Yuxu City is an industrial city in China, one of the cities in Ganzhou, the capital of Jiangxi province, and the city with the highest GDP in Jiangxi province, and the first foreign trade city in Jiangxi.

CharacteristicsSnacksMainly: PicklesFried riceSourRadishesDuck soupAnd various dishesStewedSpicyDuck headAndCold noodlesSpicyFrog"The Kiss of the Fairy", Stewed White Duck, WushanChicken"The Kiss of the Fairy", Stewed White Duck, WushanPork bellyThin slicesMustard greensAndRice noodlesFish, crab yellow three-color fish balls, characteristics of Fairy LakeGreen fish"The Fox and the Bird"

ProteinFrog

Introduction

There is a romantic legend about this dish.In the year of the Seven Fairies, they came to Yuxu, saw the beautiful mountains and rivers of Yuxu, and were very impressed, and they left happily.So they made an agreement to come to Yuxu every year.After the third year, they were ready to return to heaven, but suddenly smelled the tempting aroma from the hut near the lake.The fairies followed the aroma into the hut, and there was no one inside, the aroma came from the stove.SteamedThe frog cooked in a steamer smells from the steamerThe fairies could not help but taste it, but suddenly heard footsteps, so the fairies overturned the stoveEggs, and the egg yolkflowed into the steamer, the fairies quickly left.As a result, the frog with eggs is white and tender, and delicious.Of course, the love between the fairies and Dong Yong also started because of this dish.How to make it

Ingredients: 750 grams of frog meat, 7 eggs

Method: 1. Remove the gills and scales from the fish, wash it clean, and cut it in half, put it in a plate, and add onion and

Ginger, patted and steamed in a steamer for a few minutes2. Add the steamed fish to salt,MSG, cut theham,shiitake mushrooms,winter gourdon the fish.3. When steaming, make the egg white into foam, pour it around the fish, and steam for 15 minutes.

Kiss of the Fairy

Introduction

Kiss of the Fairy is a traditional dish in Fairy Lake, Yuxu, Jiangxi, which belongs to Ganzhou cuisine, and has characteristics of being fragrant, crispy, beautiful, and delicious. It was rated as one of "20 Jiangxi Fine Ganzhou Dishes" in 2011.

History and Culture

When the Seven Fairies came down to earth and married Dong Lang in Yuxu, they loved each other very much, and they lived a simple life with men farming and women weaving on Fairy Lake.Until one day, the Jade Emperor discovered that the fairies had secretly married on earth, and he was very angry.So he sent the heavenly soldiers and generals to catch the Seven Fairies and return them to heaven.The Seven Fairies pleaded with the heavenly soldiers and generals to let them cook the last meal for their beloved, and the Seven Fairies poured all their reluctance and longing for the world into this Kiss of the Fairy.

How to make it

Ingredients: 2 Fairy Lake wild fish,peanutsrice, secret spiceschilietc.How to make it: 1. Prepare 2 Fairy Lake wild fish, and at the same time prepare peanuts, chili, secret spices, etc.

2. Use salt to marinate the 2 fish for a certain time.3. Put the marinated fish into the pot and cook until cooked.4. Pour the cooked fish into a pot and add peanuts and secret spices, and cook until it becomes a sauce.8th Immortal's Temptation

Introduction

8th Immortal's Temptation is a traditional dish in Yuxu, Jiangxi, made with

pigand chickenas the main ingredient, so it is called 8th Immortal's Temptation.Because 8th Immortal's Temptation has the characteristics of being farm-fresh, fragrant, tender, and delicious, it was listed as one of "20 Jiangxi Fine Ganzhou Dishes".8th Immortal's Temptation uses pig and chicken raised with no feed in Yuxu's Luo Fang Town as the main ingredient, so it is called 8th Immortal's Temptation.This dish has a strong farmhouse flavor, and selects three layers of pig meat,five-flavor pork, and then uses straw to make fur, and uses firewood to roast it, and then uses the broth to roast the chicken through, which combines the pig and chicken broth perfectly, which shows the authentic farmhouse flavor.

How to make it

Ingredients: Local pig from Luo Fang Town, Yuxu, Jiangxi, and a chicken from Yuxu.Farm-fresh, fragrant, tender

How to make it: 1. First, put the pig in a pot and roast it with firewood for 7 minutes.2. Add the chicken to the pot and cook for about 5 hours.3. Cut the pig into pieces and put it on a plate,chickencut into pieces and put on the plate.

Spicy Frog

Introduction

Spicy Frog is a traditional Jiangxi Han dish, which belongs to Ganzhou cuisine.Frog meat is very nutritious and delicious.There are 19.9 grams of protein and 0.3 grams of fat in 100 grams of frog meat, which is a high-protein, low-fat, and low-cholesterol food, which is very popular.Frog meat also has the function of nourishing and detoxifying. People with poor digestion or excessive stomach acid can use it to nourish their bodies.Frog meat can promote the growth ofblood, which is full of energy, promotes yang, strengthens the body, and has the effect of calming the heart and mind and nourishing the body.Frog meat contains a lot of protein in its internal organs and feet. When hydrolyzed, it produces composite amino acids.Among them, the content of L-lysine and L-threonine is high, which is a good food additive and nourishing food.

How to make it

Ingredients: Several frogs, half a head of green onion, chili, green onion, ginger, a small piece of sugar,white pepper, Sichuan chili oil, fermented bean curdsauce,light soy sauce, cooking wine, salt.How to make it: 1. Wash the frogs and put them on a cutting board.

2. This is the front side, which has already been split.3. First, cut it into two pieces from the waist, and then cut it into pieces on the top and bottom.4. Cut the frog into small pieces.5. Cut the frog into small pieces.6. Put the cut frog in a bowl, add a little salt and white pepper, and marinate for 10 minutes. This is for removing the fishy smell and adding flavor.7. Prepare green onion, ginger, chili, and a small piece of sugar.8. Add a little oil to a small heat, and sauté the sugar and chili until fragrant, then add green onion, ginger, and Sichuan chili oil.9. Turn the heat up and pour in the frog, flip it a few times, add the green onion and continue to stir-fry until cooked.6. Place the chopped frog in a larger bowl, add a little salt, pepper, and rice wine, and marinate for 10 minutes. This helps to remove any fishy smell and add flavor.7. Prepare the green onions, ginger slices, dried chilies, and a small piece of rock sugar.8. Heat some oil in a pan over low heat. Add the rock sugar and dried chilies and stir-fry until fragrant, then increase the heat and add the green onions and ginger, along with, and stir-fry until the oil turns red.9. Turn the heat to high and add the frog. Stir-fry for a few minutes, then add the green onions and stir-fry until cooked. Add some light soy sauce and salt, and stir-fry until cooked. Serve in a bowl.

Spicy Duck Head

Introduction

Spicy Duck Head is a traditional Han dish from Hunan, Sichuan, Hubei, and Jiangxi provinces.Legend has it that Spicy Duck Head originated and spread in Changde, Hunan, during the Qing Dynasty, in the Dongting Lake area. It was then passed on to Sichuan and Hubei provinces. In recent years, it has become popular throughout the country.“Spicy Duck Head” belongs to a category of food with a sauce, which is made by marinating with various spices and then drying or baking, resulting in a combination of flavors such as fragrant, spicy, sweet, numbing, salty, crispy, and smooth. It is a good accompaniment to wine.

Methods

Ingredients: 3 pounds of duck head, 2 tablespoons of chili powder,Sichuan peppercorns,2 tablespoons of ground Sichuan peppercorns,,Star anise,Grass fruit, licorice, cloves, cinnamon, smallanise, fragrant leaves, 6 dried chilies, 20 Sichuan peppercorns, old soy sauce (for coloring), light soy sauce (for flavor), oyster sauce, salt, sugar,cornoil, ginger slices, garlic slices,stock.Instructions: 1. Heat oil in a potuntil it is hot;

2. Add dried chilies, Sichuan peppercorns, and ginger slices and garlic slices, stir-fry to release the aroma;3. Add high-quality broth, star anise, grass fruit, licorice, cloves, cinnamon, small anise, fragrant leaves, old soy sauce, light soy sauce, oyster sauce, salt, sugar, and bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour, allowing the fragrance to permeate;The braising liquidis complete.It is important to cook the braising liquid in advance, because the meat of the duck head requires a delicate taste, and it should also be slightly chewy when chewed. However, if the cooking time is too short (such as cooking the duck head and braising liquid together), the taste will not be absorbed. If the braising liquid is cooked for too long, it will become rotten. Therefore, it is necessary to cook the braising liquid in advance.Sour Radish Old Duck SoupIntroductionSour Radish Old Duck Soup is a traditional Han dish, a classic stew in the (Yue cuisine).

The main ingredients are

duck

and sour radish. The main cooking method is stewing.The finished product is delicious and flavorful, with a clear and bright soup, and can also dispel the autumn dryness.Sour Radish Old Duck Soup can be made in (Yue style)or (Sichuan style)as a classic stew.The old duck and sour radish, cooked together, not only taste good, but also have a good effect on the body.In the (Yue) and (Sichuan) regions, Sour Radish Old Duck Soup has developed intoa type ofhot pot.It is sold in many places.InstructionsIngredients: 1800g old duck, 900g sour radish, 1 old ginger, 4-5 Sichuan peppercornsInstructions: 1. Clean and cut the duck, remove the internal organs and cut into pieces;

Wash and slice the duck, slice the old ginger and set aside.

2. Pour the duck pieces into a dry pot and stir-fry until moisture evaporates (do not add oil).

4. Pour in the cooked duck pieces, radish, and add the prepared old ginger, Sichuan peppercorns.Use a slow cooker to simmer for 2-2.5 hours, until the duck meat is tender and the soup is rich.Mixed StewIntroduction

Mixed Stew is a traditional Han dish.

Prepare all the ingredients, and brush oil on the bottom of the pot.

Placemushroomsat the bottom, second layer: sliced mushrooms,tofuand ham mixed with the mushrooms, and arrange the dried shrimp at the top, and the dried scallops are chopped and mixed together, steam or cook for 30 minutes, and sprinkle with chopped green onions before serving.Instructions

Ingredient Preparation: Mushrooms, tofu, ham, sliced mushrooms, dried shrimp, dried scallops,

meatsauce, saltInstructions: 1. Prepare all ingredients and brush oil on the bottom of the pot. Place the mushrooms at the bottom.

2. Second layer: sliced mushrooms, tofu and ham mixed with mushrooms.3. Arrange the dried shrimp at the top, chop the dried scallops and mix together.4. Steam or cook for 30 minutes, and sprinkle with chopped green onions before serving.Clear Stewed (Wushan Chicken)

DeviceInfo

Legend has it that during the Three Kingdoms period, the Sima Tan of Eastern Wu commanded troops to station in Changshan (an ancient county name, located in the southwest of the present-day Jiujiang City), in the winter. That year, Sima Tan had a cough and was suffering from a cold. His doctor prescribed various medicines, but they didn't work.

Sima Tan's wife, Xiaojie, saw that Sima Tan was coughing and his health was worsening, so she tried to cook food that was both delicious and nutritious for him.Xiaojie remembered that the old people in their village often used "winter aconite"to stew chickento nourish their bodies. So she decided to stew chicken with winter aconite.However, chicken is a cold food, and eating it might cause the disease to worsen. So she used duck instead.Xiaojie cooked the duck and added winter aconite.Sima Tan tasted it and said, "The duck is delicious, the meat is tender, and the taste is good. Let's name this dish after Xiaojie!"So, "Changshan Duck" was renamed "Xiaojie Stewed Duck" and has been passed down to this day. This dish is still a traditional nourishing dish in Jiujiang.InstructionsIngredients: 1 whole duck, 1 winter aconite, 1 old ginger, 1 scallionInstructions: 1. Clean and cut the duck, remove the internal organs and skin, and cut into pieces;2. Place the winter aconite, old ginger, and scallions into the duck's mouth, and insert the winter aconite into the duck's mouth. Then, place the duck in a pot and cook over high heat for 3-4 hours, until the bones are tender and the meat is cooked through.5. After cooking, remove the winter aconite, old ginger, and scallions. Serve the duck meat and broth.

Method

Main ingredients: 1300g of Wugou chicken. Auxiliary ingredients: 5g of ham, 15g of shiitake mushrooms (fresh). Oil.Green leaves20g. Seasonings: 10g green onions, 5g salt, 10g ginger, 5g rice wine.

Method: 1. Kill and gut the chicken (Wugou chicken), remove the skin, and rinse thoroughly inside.2. Wash the ginger and slice it.3. Wash the green onions and cut them into pieces.4. Cut the ham into slices.5. SpinachWash and pick the spinach thoroughly, cut into oval shapes, and break in half.6. Wash the shiitake mushrooms and remove the stems.Heat a wok over high heat. Add water and bring to a boil.8. Bring a pot of water to a boil, add the chicken, and cook until the blood clots are removed. Strain and rinse with clean water.9. Add the shiitake mushrooms and spinach to boiling water and cook until tender.10. Place the chicken in a pot, add an appropriate amount of water, and add rice wine, light soy sauce, ginger slices, and green onion segments.11. Place the pot in a pot of boiling water, cover tightly, and cook without letting it boil or absorb water.

12. After cooking for 2 hours, remove the ginger and green onion segments. Arrange the spinach on both sides of the chicken, and place the shiitake mushrooms and ham on top of the chicken.

Frog stew with small ghost

IntroductionFrog stew with small ghost is a traditional dish from Jiangxi, with a long history.Legend says it originated during the Three Kingdoms period.According to the records, Zhou Yu, the commander of Eastern Wu, stationed his troops in (an ancient county name, located in the southwest of the current Jiangxi City), and his wife,, cooked a nourishing dish by stewing white duck with and, for Zhou Yu to eat.At that time, it was called " ".

Later, it became another traditional dish called " " in.It is made with white duck and.The soup is rich and flavorful, with tender meat and a fresh aroma, and is very nutritious.Process: Kill and clean the white duck, add it to a pot of boiling water to blanch, remove the blood, and then add winter aconite and, ginger, green onions, and rice wine, and cook over low heat untilthe duck meat is tender, and the soup is rich.

Historical and cultural significance

According to legend, during the Three Kingdoms period, Zhou Yu, the commander of Eastern Wu, stationed his troops in (an ancient county name, located in the southwest of the current Jiangxi City). One winter, Zhou Yu could not stop coughing, and his condition worsened. He could not leave his house.His doctor used all sorts of expensive medicines, but they had little effect.His wife,, saw that Zhou Yu was not eating and was very weak, so she tried various ways to cook delicious and nutritious food for him.remembered that the old people in her hometown often used tocook chicken.She decided to make a dish with for Zhou Yu.However, chicken is a cold food and can cause old people to relapse, so she decided to use duck instead.cooked the duck and thought about how to use to cook it, so that it would be nutritious and not visible.After thinking carefully, she came up with a good idea.She opened the duck's mouth and inserted several pieces of into it, then put it in a pot to cook.Zhou Yu tasted the duck and said that it was very delicious, the meat was tender and flavorful. He ate it every two or three days.After a month, Zhou Yu's condition improved, and he no longer coughed. The people in his army were very happy for his health.One day, Zhou Yu was in a good mood, and the chef brought him the " " again. Zhou Yu said excitedly, "My health has improved a lot, thanks to 's cooking. Let's name this dish after!"So, " " was renamed " ", and it has been a traditional dish in ever since.

Method

Main ingredients: 1 white duck, auxiliary ingredients:,, Seasonings: rice wine, ginger, green onions, salt.

Method: 1. Kill and gut the duck, remove the skin, tongue, palm, and the back of the duck's neck, cut a knife from the back of the duck to the tail, and make a knife from the back of the duck to the neck. Remove the internal organs, rinse the duck clean with water, and use a hook to attach the duck to the pot, and boil until the blood clots are removed. Strain and rinse with clean water. Cut off the duck's beak and fold its wings towards its back.2. Soak and in warm water for 15 minutes, and gently wash off the mud and debris.3. Cut the bamboo into thirds, with one part being as thick as a bamboo stick and the other two parts being thinner. Insert the bamboo sticks into the duck's belly, from top to bottom, and form small holes about three times the size.4. Insert the ends of the into the holes in the duck's belly, and place the duck's belly in a large bowl. Add the above ingredients, seal the bowl with paper, and steam over high heat for about 3 hours, until the duck bones are tender and the wings are cracked.5. After cooking, place the duck's belly on a serving plate, remove the ginger and green onions, and add a little light soy sauce. Serve immediately.