Xixiang City as the core and leading city in Hunan and Jiangxi.Known as "The Gateway to Hunan and Jiangxi" and "The Throat of Wu and Chu", it is a historic city with a history of over 1700 years.In modern history, Xixiang is the birthplace of the Chinese Workers' Movement and the Autumn Harvest Revolution.

FeaturesSnacksMainly include: Lotus rootBloodDuck, south of Qi YunshanSourPlumCakeIncluding Xixiang, spicy fried meat, crispyRadishDried,Green beansShrimp balls,YamHyacinthRabbit meatSoup, fresh mushroomsBitter gourdStewAnd Xixiang, Guangchang White Lotus drink, tornDog meatXixiang smoke meatSmoked meatSouth GateSnailXixiang smoked, Pingshang smoked pork,Cooking eel, large casseroleLamb, LambTofuA thousand yearsGolden orangeFruit cake, rural chicken, small river fish from Wugong Mountain,CeleryMeat stir-frySpicy fried snails, XixiangSpicy fried snailsSpicy fish|

Spicy fried snails

Introduction

Spicy fried snails is a characteristic dish in Xixiang.

Method

Ingredients: 1000g snail, driedChili150g,Star anise5g,Douban50g, 5g scallion

Seasonings:Ginger20g rice, 20g garlic, 250g salad oil,Soy sauce10g, 50g cooking wine,MSG,Salt,Sugar,Appropriate amount.

Method: 1. Wash and boil the snails in a pot with water, remove the head and shell.2. Heat the pot with oil to half cooked, add dried chilies and stir-fry until it turns brown, then add star anise, ginger, garlic and douban and stir-fry until fragrant.3. Add snails and stir-fry, add MSG, cooking wine,Salt,Sugar, soy sauce and cook over high heat until the snails are cooked, serve in a bowl, sprinkle with roasted sesame seeds and scallions.AnyuanHam

IntroductionAnyuan ham is a specialty of Xian, made with tender lamb and pork, processed through three main processing steps of pickling, smoking and baking, combined with modern scientific methods, without any preservatives or colorings.

It has excellent color, aroma, taste and shape, and the meat is red and tender, which is a delicious dish for entertaining guests and celebrating festivals.

Qi Yunshan South Sour Plum CakeIntroductionQi Yunshan South Sour Plum Cake, produced in the county of Chongyi, known as "The South Sour Plum Capital of China", uses wild sour plums from ancient trees in the primeval forest, combined with traditional and rustic processing techniques, to fully preserve the natural and wild flavor and the fresh aroma of the primeval forest. The taste is sour then sweet, smooth and flexible, with unique flavor and natural charm.Sour plums, also known as five-eye fruits, are naturally wild and native to the south.They are oval and golden yellow when ripe, with a sour and sweet taste, which is the original state of the fruit.

Yam, hyacinth, rabbit meat soup

Introduction

Yam, hyacinth, rabbit meat soup is a traditional characteristic dish in Xixiang, and is also rich in nutrition.

MethodIngredients: 30g yam, 30g hyacinth, 200-300g rabbit meat, ginger, salt, cooking wine, scallions, MSG, and appropriate amount of seasonings.

Method: First wash and cut the rabbit meat into small pieces, then add it to the pot with yam and hyacinth, add appropriate amount of water and ginger, cooking wine and seasonings, and cook over high heat until boiling, then turn to low heat and simmer for about 1 hour, add a little scallions, salt and MSG for seasoning.

Spicy fried smoked meat

Introduction

Spicy fried smoked meat is a traditional dish in Xixiang, with the saying "People in Jiangxi don't like spicy, but they like it in Xixiang."

Because of its proximity to Hunan, people in Xixiang are very fond of spicy food. It is said that they even put chili in their steamed eggs.Spicy fried smoked meat is a typical spicy dish, but the spicy flavor is enhanced by the smoked meat, making the aroma of the smoked meat more intense.IngredientsSmoked meat, chili, as much as you like., FireFresh chili 2, salt, MSG, cooking wine, soy sauce, and fragrant oil.

Steps

1. Wash and slice the smoked meat, soak in cooking wine.

Slice fresh chili.Because of its proximity to Hunan, people in Pingshang are very good at eating spicy food. It is said that even water, Steam, Eggs are put with chili powder.Spicy lamb is a typical spicy dish, but the spicy flavor is enhanced in the lamb, making the fragrance of the lamb more intense and rich.

Method

Ingredients

Lamb, chili, prepare as much as you want.

Ingredients

Fresh chili, salt, MSG, cooking wine, soy sauce, sesame oil, etc.

Steps

1. Wash and cut the lamb into small thin slices, soak in cooking wine until soft;Wash and cut fresh chili into small pieces.Green pepperWash and deseed fresh red chilies, then slice.

2. Mix flour and water to make a slurry of about 25g.

3. Wash and chop green and ginger into fine pieces.

4. Wash and slice pork thinly, then mix with salt, flour, andegg.Season evenly.

5. Heat oil in a pot until about 50% hot, then stir-fry the pork until cooked through, remove, and drain.

6. Use the remaining oil in the pot to sauté green and ginger, then add red chilies and green chilies, along with soy sauce, and stir-fry with the pork.

7. Add MSG and thicken with flour, then drizzle with chili oil.

8. Selection and manufacturing process of smoked meat:

1). Season: Generally choose after winter solstice, and the cold weather is the best time for smoking meat.

2). Meat: Choose golden pig or good quality pork, after slaughtering, blanching, and removing hair, divide the meat into head, neck,pig legs, and 8-10 ribs. The head must be cut open and all bones, brain, etc. removed.3). Season: Wait for the meat to be hot, then rub with edible salt, and especially in the

thin meatareas with gaps, add more salt and rub more. The skin should also be well seasoned. The amount of salt used is about 5 kg for a 400 kg pig.4). Storing: Place all salted meat in a large wooden tub, put the larger ones at the bottom and the smaller ones at the top, and soak for about 3 days.

5). Smoking: Take out the soaked meat from the tub, and hang it on the fire pit used for cooking rice. Use the rice smoke to smoke the meat. Be sure to light the fire.

Smoke the meat until the water evaporates, and the meat skin turns yellow, then move it to the second floor of a bamboo-made house, where there is a fire, to continue smoking. The larger meat blocks should be smoked for a longer time.6). Storing: Before the rainy season, use

corn husksor pine needles, etc., to first dry the corn husks in the sun, then use insecticide to prevent insects from damaging the meat, then use a bamboo basket, first lay a layer of corn husk, then a layer of smoked meat, then a layer of corn husk, then meat, note that the meat should not be too close together, and each time when taking the meat out, it should be covered.This method can ensure that the meat will not be moldy or rotten, and maintain its authentic taste for a long time.Pingshan fruits and vegetables

Introduction

Pingshan fruits and vegetables are traditional famous products of Pingshan, Jiangxi. It is made by

pearsandoranges,chilies,winter squash,pumpkins,radishes, potatoes,long beans,, Radish, potato,lotus root,,mangoes,,guava,,taro,,green vegetables,leaf,goose,beans,etc., four seasons of fruits and vegetables root, leaf, stem, flower, fruit through (selection, washing, cutting, squeezing, carving, weaving, water soaking, boiling, coloring, shaping, sugar preservation, baking) ten craft processes. It integrates "color" and "fragrance", with vibrant colors and unique patterns, sweet and delicious flavor, and rich nutrition.It has the beauty of paper cutting and sculpture, sweet and delicious taste, and also has the functions of opening the stomach and appetizing, and stopping cough and phlegm. It is a precious gift for banquet and guest entertainment.Fruits and vegetables are generally made fromlotus root

and

ginger.Historical and culturalIt is said that fruits and vegetables have a history of thousands of years, with real historical basis, and the most well-known is the "Day Xin De" fruit shop opened by Mr. Eu Yang and his family on Phoenix Street, Guangming Pond, Pingshan City, in 1914.The varieties and craftsmanship are diverse and exquisite.Foreign merchants often purchase and sell in batches. Some even export to Southeast Asia.According to the city's records, in 1930, "Day Xin De" fruit shop won an award at the Panama International Exposition.In 1984, Pingshan Fruit and Vegetable Factory produced fruits and vegetables and participated in national, provincial, and city competitions, and obtained awards.Their products are exported to Hong Kong, Taiwan, Japan, Malaysia, and Canada.Fruits and vegetables were twice used as promotional materials and flown to Kinmen, Mazu, and Hong Kong.

The production process of fruits and vegetables is difficult to replace with modern technology. It contains unique artistic genes, and is a precious historical heritage.

Its rich content and basic characteristics and inheritance history are rare in China's traditional craft.

Pingshan spicy fishIntroductionPingshan spicy fish is a traditional dish of Pingshan, Jiangxi, belonging to. It includesgrass carpand

grass carp

and small carp.

Lotus root duckIntroductionLotus root duck is a traditional dish of Pingshan, Jiangxi, belonging to. It is a branch of Pingshan cuisine, and now lotus root duck is increasingly liked by more and more people. The restaurants and food stalls named after this dish are spread all over the world.In Pingshan, lotus root duck is a favorite dish for everyone.This dish uses the local native duck, plus local high-quality tea oil, rice wine, and red chili, which is carefully cooked by local chefs, with a delicious and fragrant taste.Over time, "lotus root duck" has become a dietary culture in this county. Regardless of urban or rural areas, people will often kill a duck for a festive occasion.All restaurants in the county will definitely feature "lotus root duck".When foreigners come to Pingshan, the first thing they want to try is this special dish, because "if you don't try lotus root duck in Pingshan, it's like laughing at yourself".

Historical and cultural

Legend has it that in 1276, Yuan army conquered the capital city of Southern Song, Lin'an, and Wen Tianxiang gathered troops to fight against the Song.That day, he came to Pingshan to drink blood wine with local rebels.At that time, they couldn't find chicken, so they usedduck bloodto drink.Master Liu Delin, the chef of the army, accidentally poured the remaining duck blood wine into the pot when frying the duck.Soon, a spicy aroma filled the air, and the dish turned into a purple-red paste.When the duck was served, Wen Tianxiang tasted it and praised it, asking, "What is this dish called?"Liu Delin answered: This is a local special dish called "lotus root duck".This dish got its name and was passed down through generations. Later, it was also included in the royalmenuof the Qing Dynasty.

In the new century, a group of resourceful people in Pingshan decided to let this "old brand" flourish, to promote "lotus root duck" all over the country.The lotus root duck, spicy fish, and other local delicacies were included in the dishes.

, cook eel

Introduction

Eel cooked with, is a traditional dish of Pingshang, Jiangxi, belonging to Gan cuisine. The eel is tender and flavorful.

Method

Main ingredients: Eel 400g

Ingredients: 50g dried.

Seasoning: 40g vegetable oil, 1g fine salt, 4g MSG,Douban sauce5g, ChongqingHot potBase 20g, whole dried chili 15g, ginger 5g, garlic 5g, red oil 10g, fresh soup 200g.

Making

1. Boil dried in water until cooked, then cool and use;Chop ginger, garlic, and whole dried chili into small pieces.2. Heat vegetable oil in a pan, sauté ginger, garlic, and chopped dried chili, add hot pot base, douban sauce, and stir-fry the eel, add fresh soup, add cooked, season with fine salt and MSG, drizzle with red oil, and serve in a bowl.Characteristics: Tender eel, fragrant and spicy.