Nanchang Cuisine

Nanchang regards Jiangxi cuisine as his major style of cooking, soft and crisp and tender, fresh and fragrant and delicious, salty and hot and moderate. Wangbo order"big chicken of the city" at the pavilion of Tengwang, Baijuyi recall "homesick fish" with deep feeling, Zhuyuanzhang hungry to wipe out "roam chicken", all Jiangxi cuisine and the celebrity's much-told tale. The Nanchang special diet have "four stars look at moon", Kuanglu stone chicken leg, Yuzhang crisp chicken, Cordyceps stew sparrow and five dragons and phoenixes soup, etc., must be tasted in addition bright roast bittern. Mix dachu wind, Dingfang wind, Lidu Gaoliang spirit the Nanchang famous brand of wine that here produce, you can eat it tastefully. However, it is already some diet in special have vanished now, at present Nanchang is the new Jiangxi dish to be unified the whole country, among them represented by folk and several chain stores of a place alone. It is a important program of travel Nanchang too that taste the local snack, the Nanchang streets and lanes have stone street fried dough twist, flavor person who roast folk snack, restaurant very centralized in Ruzi way, you should the empty stomach to go there stroll, definitely you can return after thoroughly enjoying oneself.

The introduces of some special features snack

>>Ox tongue also calls ox attract wealth
A kind of traditional millet cake of making in folk too. With getting white and red polished glutinous rice powder match, with white and brown sugar stir fuse with polished glutinous rice powder match, the middle becomes white, and then with red (add some brown sugar and rub the powder mixed ) band. Powder should have candy, fry with 70 degree of oils, become red edge margin pastry of cake, fragrant and sweet and delightful.

>>Beef fry powder
Much place have shredded meat fry powder, three kinds of delicacies fry powder, but Nanchang unique one is beef fry powder. It is said south Nanchang beef fry powder have a history of several hundred years at least. Its meat is tender, the powder is soft, delicious, it is very exquisite too that the cooking is made.

>>Papaya bean jelly
Call chestnut bean curd also, the prevent heatstroke beverage in vogue a summer while being folk in Nanchang. I.e. with the papaya powder or the chestnut powder, for main raw materials (mostly take the place of it with the potato powder now), boil the powder like porridge, quench into the wooden box or cask , become the bean curd form after being cool.

>>Steamed pork with riceflour the steamed
People of Nanchang all like steaming and having a bowl of steamed pork with riceflour the steamed pork with riceflour around the Beginning of summer every year, it is said can catch prickly heat will it be day the Beginning of summer. People add rice octagonal, cassia bark spices grind the powder fry familiar, cut the streaky pork into thick slice of infusion to have the chilli oil, soy sauce, in addition Flavoring agent such as the white sugar, cooking wine, gourmet powder, then quench into the rice flour and mix thoroughly, and then stick each of meat of the rice flour in the bowl, have cage steam familiar to soft, buckle the meat in the plate while eating.

>>"emperor birds" stewed duck
This is Nanchang Huangshanghuang head office roast birds tradition that produce bake . This society fills a prescription according to royal noble's meal nutrition, mediate people's sense of melting now, choose high-quality putting the lake water duck in a suitable place to breed carefully, soak through the high-quality natural fragrant hard material of more than 30 kinds, adopt modern Hi-Tech keep fresh technology process meticulously, the taste is pure, the mouthfeel is delicious, the internal and external gourmet's high praise deeply since deserving and tasting coming out, the products sell well, for at home, travel, entertain honored guest, to present friend good merchantable brand.

>>The grape fermented soya bean takes the form of particle
Yellowish-brown or dark brown, the epidermis is wrinkled like the raisins, the protein content is high, nutritious.

>>Anyi loquat
Loquat of produce in Nanchang Anyi county, the fruit is round, the epidermis is thin and tender, meat is abundant, fresh and sweet and a little sour, how delightful the juice is, the flavor is unique. And it also contains compositions such as abundant protein, fat, vitamin C, candy, calcium, magnesium, iron, etc., the nutritive value is very high. The loquat fresh fruit can both eat and made into the tin, fruit wine and jam raw. Can be boiled into the famous loquat lotion with the leaf, core, fruit juice with crystal sugar of the loquat, there is efficiency cleaning the breath, relieving cough, moistening the throat, promoting salivation.

>>Flavor bake bittern
Stroll in the Nanchang street, want to taste characteristic flavor, should buy some flavor bake bittern, because such characteristic food carry convenient, taste to mix wine and mix meal up to you to be at one's convenience, not only hygiene also taste fine, first-class gift that present each other between the relatives and friends even more. So travel tourist come Nanchang to regard sampling and baking bittern to do as the pleasure generally.

>>The Nanchang rice flour
Well-known the Nanchang rice flour, have pure white delicate floating rottenly frying the characteristic not breaking to pieces for a long time. The Nanchnag rice flour has a long history, it is the high-quality late rice to mainly make raw materials. soak into rice, rub thick liquid, strain do, many dishes of process of collecting blood etc.. The way to eat is convenient to be succinct too, can cold and dressed with sauce rice flour and fry, boil rice flour, put ginger foam, garlic foam, sesame oil, soy sauce, chopped scallion, salted vegetables foam, can't a little one the Nanchang pepper and pepper powder that people like most.

>>Stone street fried dough twist
More than 100 years ago, there is a small shop in the stone street of Nanchang city, as crowded as a market every day, customers are crowded. This is fried dough twist shop of "fragrant room of the product" well-known far and near. The stone street fried dough twist is investigated with the batching, making is meticulous, rub it evenly, time is original and remarkable in the city. It selects precise white flour, high-quality raw materials such as first class white sugar, first-class edible vegetable oil for use, produce 50 kilograms of fried dough twist each time, should mix and enter 4 kilograms of yellow fresh eggs in the material. Rub repeatedly, until being even, then rub with the hands into the fried dough twist. While frying, the oil wants more, the fire should be gentle, the oil is controlled warmly in 70% strictly. The fried dough twist oil made like this is raw, the candy is real, one is little, the type is beautiful, the color is moist, fragrant and sweet and delightful.

>>Poyang lake silverfish
Silverfish's ancient name is " incomplete fish of meat chopped into small pieces", is the smaller one in fish. The silverfish is long and thin and smooth, whole body is silvery white, presents yellowish pink, the texture is white , transparent after drying, therefore gain the name.

>>Fried essay
Come to travel Nanchang city, can see the fried refreshment stand by the streets and lanes everywhere; Some wave place in car on some by roadside, in advance that plan the good to beans pairs of doing, sausage, green vegetables, kelp roll, meat piece, banana, slice, giblets at the lotus root round little light, take small bamboo pole bunch kind, then you can choose at will, put in the boiling oil cauldron and fried by the stall owner after choosing, after taking out awhile, and then spread hot pepper Flavoring agent, can have a taste of the much characteristic fried snack of street, can have a trial test carefully, can eat while walking too, it is qualified to be cheap, make you enjoy endless aftertastes.

>>Poyang lake large meatball shred
Put basin mix fragrant taro with refined salt thoroughly, salt down soft first, the pork is chopped into a rice grain. And then meat grain, fragrant taro silk, the end, the end such as ham such as horse's hoof, be Bess, ginger put a box the end. Knock into the egg, add and do starch, refined salt, soy sauce, pepper powder to beat the viscidity, divided into 4, each a salty egg yolk, get the firstborn base of lion. Then put frying pan, put salad oil cook and get 50% when being hot, put the firstborn base of lion, bomb to pulling golden yellow out, put into soup bowl, add the good soup (and lion's cephalic phase is flat ), add refined salt, cooking wine, soy sauce, the spring onions are formed, ginger silk, Long is steamed for about 2 hours. To coming forth softly, choose the spring onions are formed. Frying pan and boil, put clear to boil, boil and put into a few oil while being light, put dish heart, refined salt, chicken precise, gourmet powder, fry to familiar, offer pan hold on flat soup in the set slightly. The frying pan suffers from excessive internal heat again, quench the original sweat of the large meatball into the pan, the large meatball is deducted in the heart in the dish instead, cancel the Gorgon euryale of coloured glaze with the wet starch, put into the bright oil, drench and water it on the large meatball. Its characteristic: Making is unique, the texture is soft and rotten, taste is delicious.

>>The thick bamboo tube powder steams the intestines
Cut 2 wide rhombus lump net large intestines, ginger slice, frying pan get fire and put water, cooking wine, ginger stretch, cook, blanch large intestines ink pull out boil, Cut the end of ginger, pepper cut the end, blanch large intestines of water load with pickle an hour. The good large intestines of the end of pepper, spiced rice flour, pickle of the end, dry of ginger, add right amount of water, mix it thoroughly for use. Fetch one of thick bamboo tube (both ends stay section, turn on an cover from the face), brush oil, cushion romaine lettuce, mix powder well steam raw material of large intestines put into thick bamboo tube, turn off the cover. Then steam the thick bamboo tube powder on the cage on the intestines, it is soft to steam to the large intestines for a long time with the very hot oven. Water hot red oil in front of having the mat. Characteristic: The perfume of the bamboo is dense, soft and fresh and hot .

>>Three cups of foot fish
Cut the foot fish the head first, put into boiling kettle and iron, pull out for a moment, blow net white membrane and mucus with fresh water, use one hundred sheets and cut open around fish's back shell, take out the viscera to clean, chop into one 2.5 centimetres square. Then put the foot fish into the sand earthen bowl, put the lard, soy sauce, sweet wine mother, spring onions forming , ginger lump, add a cover and use prosperous to burn, transpose light fire, braise to soft, have very hot oven charge thick steamed sweat take out spring onions form, ginger lump, put gourmet powder, pay pepper powder, drench and have the sesame oil and put one. Characteristic: Aromatic alcohol of flavor, genuine.

>>Three cup chicken
Because add sweet rice wine, lard, soy sauce respectively small cook chicken nugget, the soup will not be put, stew well the chicken nugget with the charcoal fire, thus come the name. Fragrance overflows, taste is delicious.

>>Three cups of dog's meat
Clean dog's meat, chops into one 2 centimetres square. Put dog meat into sand in the earthen bowl, put salad oil, soy sauce, cooking wine every one cup and ginger slice, old slice, do pepper put on cook, with prosperous to burn, transpose light fire braise to soft, have very hot oven charge the thick steamed juice boil, choose and do peppers, put the gourmet powder, spring onions section, drench the sesame oil. The characteristic is soft and juice dense, fresh and fragrant and a little hot .

>>Kuanglu stone chicken leg
Get on fire and put frying pan into oil steep department fry, after well, quench first. Fetch one fish plate, pan leave a little oil, put into white sugar, endure to with viscidity candy liquid, with Paosi liquid, on one's end build first rockery in fish plate. The ginger is sliced, the spring onions are sliced. Get fire and put oil into frying pan and then, cook hot to until 40% oil, cook lubricating oil with egg white, wet starch thick liquid kind stone chicken leg. Pan leave a little oil, cook, stir-fry perfume of producing before stewing spring onions ginger, pull the spring onions and ginger out, put garlic son and fine soup, cook garlic well done, put slippery good stone chicken leg of oil, put cooking wine, refined salt, gourmet powder fry slightly, collude rare Gorgon euryale drench bright, have pepper powder, the crown of the head is turned over evenly. The pan appears to put it on another end of the plate. The characteristic is fancy, the garlic slips fragrantly and tenderly.

>>Flavor ground mutton in Jiangxi
Fetch milk dog four limbs (soft to coerce part keep it other spend), with spring onions, cooking wine, octagonal, the refined salt, gourmet powder ickle the flavor of having in right amount. Remaining ginger, fragrant spring onions, doing to the pepper garlic son and cutting the end. Grow benevolence, fry good, collapse the end of succeeding with knife, blow, peel. The end such as ginger, spring onions do the end, the end such as son garlic and pepper, grow benevolence set free in a bowl, make good use of the soup, refined salt, gourmet powder, pepper, sesame oil, aromatic vinegar, red oil to add into a steamed juice for use. Pickle dog meat well enter cage take out and air steam familiar, Bone dog meat, cut 4.5 wide thin slice, discharge fortunately in the plate neatly, water and add the good steamed sweat to intersperse well. This dish characteristic is delicious and fragrant and a little hot, it is the delicacy that go well with wine.

>>The red crisp meat of king Teng pavilion
The streaky pork is cleaned, until fat tight steak cut and succeed fine and soft from cover 5 place, put into bowl, add egg, condiment, stir get up viscidity with a little fresh water, and then until Ji litchi flower knife the five flower fat fat, salt down for use well with the condiment. Wipe the meat fine and softly the meat, spread a layer of glutomate, wipe smoothly, change the knife and cut a dominoes lump, for use. Frying pan get fire, refuel and burn 60%-70% hot, throw material fry golden yellow. The frying pan suffers from excessive internal heat, put into the main material, add the soy sauce, salt, soup-stock, move light fire braise until pork skin soft, wait for soup to be thick to glue the gourmet powder install dish at present, lay out and copy the good green leaves around the plate. Its meat is delicious and fragrant and soft, fat but not oiliness.