What are the specialties of Ji'an

Ji'an is a prefecture-level city in Jiangxi, has a long history, is one of the earliest established ancient county in Jiangxi, is one of the birthplace of Gan culture, to see what specialties in Ji'an!

Ji'an specialty: Yonghe Tofu

Yonghe Tofu is a traditional food in Ji'an, Jiangxi Province, has a very long history, originated in the Southern Song Dynasty. Choose soybean as the main raw material, using the traditional stone grinding method to make tofu, made out of the tofu delicate, thick, smooth, sinewy, containing iron, calcium, phosphorus, magnesium and other essential trace elements, but also contains sugar, vegetable oils and rich in high-quality protein.

Jian specialty two: xiajiang rice noodles

Xiajiang rice noodles is a traditional food in jianxi province, has a very long history, originated in jiajing year of the ming dynasty, so far there are four hundred and sixty years of history. It is made of dry rice noodles, which can be fried, boiled, steamed, deep-fried or stir-fried, and no matter what way it is made, it tastes smooth and refreshing, with a lingering aroma, which is very delicious.

Jian specialty three: Suichuan kumquat

Suichuan kumquat and duck, dogbull (tea) known as "Suichuan three treasures". The color of gold, fruit big skin thin taste sweet" and known, "cough cough gas phlegm" efficacy, the county's existing kumquat planting area of 75,000 acres, the annual output of kumquat fruit 14 million kilograms, the area, production, fruit quality are in the country's four major kumquat origin of the first. In 1997, Suichuan was named as "Hometown of Kumquat in China" by the Ministry of Agriculture.

Jian specialty four: Anfu ham

Anfu ham is well chosen and finely processed. The leg material is selected from a kind of "Anfu rice pig" raised in the rural area in the northeast of the county. This kind of pig is small in size, with a short rearing period, fine bones and tender meat, which is suitable for curing ham. Acquisition, in strict accordance with

Standard specifications acceptance, the boar, sow, sick and disabled legs are not used. Processing, first of all, the season off, "winter" began to collect legs, "spring" end of the other seasons, not processing. Secondly, the processing technology, clear legs, ingredients, into

salt, grinding skin, playing sign, into the cylinder, turning the cylinder, out of the cylinder, fermentation, washing and sunshine, fermentation, storage and other processes, Anfu ham and unique work, to ensure that the flavor characteristics of the product.