What are the special snacks in Yifeng, Jiangxi?

Yifeng native chicken is a kind of dual-purpose chicken with meat and eggs. It is small and exquisite, with short legs and thin feet, compact and shiny feathers, bright feathers and different colors. Elegant and noble appearance, lively temperament, revealing a kind of spirituality. Adult roosters weigh about 4 kg to 5 kg, and their body shape is obviously U-shaped, with a single crown, bright red and thick, upright, with an average of 9 crowns, a big crown drooping, a small crown drooping under each ear and two big crowns drooping under the mouth. The cockscomb is bright red, the feathers are different in color, bright and colorful, and the feathers are well developed. Adult hens weigh about 3 kg, and their body shape is obviously U-shaped, with a single crown, thin and small, sometimes leaning to one side, drooping slightly, bright red and different feathers. The mouth is yellow and black, and the legs are different in color, including yellow, green, black and white. Legs and calves are divided into featherless and feathered, both of which have four claws (three in front and one in the back). An adult rooster will have an extra toe on his foot (so he has five claws). The annual egg production of hens is about 130 ~ 150. Yifeng native chicken is tender and delicious, and the chicken oil on the noodle soup is thick, golden and nutritious. Yifeng native products are often used as gifts for pregnant women, parturients, the elderly and children. It is a nourishing treasure, suitable for people of different ages and sexes.

rhizome of Chinese goldthread

For Yifeng, Tanshan, Tianbao, Tongan and Huaqiao, Huang Lian Masi is made of local specialty Huang Lian glutinous rice and Huanglian ash. Its rice grains are thick and short, and its viscosity is between glutinous rice and stem rice. Huang Lian sesame sauce has the characteristics of soft and non-sticky, good flavor, good color, suitable for frying, and strong satiety. First, grind the glutinous rice into white, wash it, soak it for a day and a night, filter and steam it, pour it into a bamboo board, and mix it well with proper amount of alkaline water. After the rice turns golden brown, steam it in a steamer for the second time and then pour it into a stone mortar. Knock with a bamboo (wood) pole until you can't see the rice grains. When the surface is smooth, take out the rubbing strip and cut it into 8 inches long and 1.5 inches wide. When eating, cut into pieces, put in fresh soup and cook, add garlic, pepper, soy sauce, monosodium glutamate and other seasonings, or boil and fry in water, then mix with sugar or add salt.

Mushroom floss

Yifeng is a famous dish. It has been passed down for more than 200 years. It has the characteristics of golden color, crisp texture, smoothness and palatability, eating without being greasy, melting in the mouth, rich fragrance and being suitable for all seasons. 500 grams of pork breast, 2 eggs, 75 grams of fern powder or high-quality potato powder, 20 grams of mushrooms (no mushrooms are called loose meat, sea cucumber is called loose meat), and salt, soy sauce, monosodium glutamate, ginger and onion are used as raw materials. Cut the meat into strips with a width of 9 ~ 12 cm, marinate it with salt and soy sauce for about 0/5min, then mix in eggs and fern (potato) powder, then put them into a 70% hot oil pan one by one, fry them into golden brown, and then cut them into 2.5 cm pieces. Stew mushrooms, wash them and fry them. Put the loose meat in a flat bowl, press it tightly, leave no gap, add seasoning as appropriate, steam it in a steamer for 2 hours, buckle it in a plate, and sprinkle with ginger and onion.

Bazaar

Bazaar, also called Fried Bazaar, is a unique traditional dish in Yifeng. It has the characteristics of oily soup color, mellow texture, refreshing and delicious taste and fresh and strong taste. Use lean pork 100g, pork liver, pork loin, pork belly and pig heart 50g each, pork brain flower 1 pair, egg 1 piece, winter bamboo shoots 50g, mushrooms 15g, garlic, ginger, onion, salt, cooking wine, soy sauce and so on. Make a "pheasant roll" first, that is, chop the meat, add a little salt, marinate for a while, spread the pig net oil, put the material on it, roll it into a round strip with a diameter of 2 cm, stick wet potato powder on it, and then cut it into 4 cm long 1 block. Then put it in a pot and fry it until it is golden yellow. Mix pig brain flower, 25g flour and eggs, fry them in a pot, put them into a bowl of "pheasant roll", add soup, salt and monosodium glutamate, steam them for half an hour, and pour them into a large plate. Fried pork liver, pork loin, pork heart, pork belly, mushrooms, winter bamboo shoots, etc. Use cooked lard, add cooking wine, soy sauce and fresh soup, pour into the "pheasant roll" and the plate at the bottom of the brain flower block, and sprinkle with ginger and onion.

Lion head meatballs

Yifeng tan shan and Tianbao are unique traditional dishes, which have been popular for over 0/00 years. They are white in color, fresh and tender in meat, fragrant and mellow, and are suitable for all seasons. Raw and auxiliary materials are pork tenderloin 500g, fine glutinous rice 400g, mushroom 1 0g, water chestnut 50g, egg1piece, potato powder 25g, salt, monosodium glutamate and ginger. Chop the meat, add eggs, potato flour, salt, monosodium glutamate and ginger and mix well. Chop peeled water chestnuts and mushrooms, cook glutinous rice in boiling water until it is half cooked, take it out, wash it with cold water, make 25g balls with half of it and meat, water chestnuts and mushrooms, put the other half into a plate, stick glutinous rice on the balls, and steam it in a steamer with high fire.

Spiced Chicken

Yifeng is a famous traditional dish, which has the characteristics of grayish yellow color, crisp meat, beautiful fragrance and beautiful shape. Choose 1 anniversary chicken, weighing about 1000g, dried kohlrabi 50g, cooking wine 25g, soy sauce 15g, fresh soup 200g, ginger 10g, onion 1, star anise 1. Chop the kohlrabi, pat the ginger loosely, and tie the onion tightly. Put the chicken in a flat bowl, add kohlrabi, chicken head, chicken feet, chicken wings, chicken tail, star anise, ginger and onion, put the good soup in another bowl, add cooking wine, soy sauce and monosodium glutamate, stir well, pour into the chicken bowl, steam in a cage for 1 hour, and pick out the chicken head, chicken feet, chicken wings, chicken tail and onion.

Rotting shrimp

Yifeng is a traditional famous dish, which is widely spread and has the characteristics of exquisite production, mellow flavor, smooth and refreshing, and easy to digest. Usage: 50 grams of lean meat, 5 grams of shrimp skin, eggs 1 piece, 50 grams of raw flour, 5 grams of mushrooms, 5 grams of lard, with proper amount of salt, sugar, vinegar, Chili powder, monosodium glutamate, ginger and onion as raw materials. Dice lean pork, mushrooms and winter bamboo shoots, add shrimps, boil them in fresh soup, then pour scrambled eggs and soy sauce, then mix raw flour, monosodium glutamate and salt with cold water, pour them into a pot, boil them into paste, and finally sprinkle with Jiang Mo.

Moldy tofu (moldy bean board)

Yifeng traditional snack, tofu made of soybeans is cut into small pieces, then it is moldy at a suitable temperature, and then dipped in prepared seasonings (salt, Chili powder, etc. ), put in a sealed jar, and pour with sesame oil and soju. It can be used after two weeks of sealing. Compared with other areas, Yifeng moldy tofu is more spicy and delicious, with rich flavor, which is deeply loved by local residents and visiting guests, especially Yifeng Hotel.

Papaya wine

Yifeng traditional famous wine, produced by county winery, has the characteristics of mellow taste, sweet and refreshing taste, relaxing muscles and tendons, expelling wind and removing dampness. The alcohol content is 18 degrees. Use refined glutinous rice 100 kg, white wine 20 kg, brown sugar 15 kg, dried papaya 2 kg, medicated wine 100 g and other raw and auxiliary materials. Cleaning glutinous rice, soaking for 4-5 hours, filtering, pouring into retort, steaming with strong fire, washing with clear water, adding wine and medicine, mixing well, pouring into jar, sealing and keeping warm, taking out wine after 2-3 days, removing distiller's grains, soaking in white wine and papaya leached from white wine, sealing for several days, soaking in dissolved white sugar, and sealing and storing for half a year. Sold to Fujian, Guangxi and all parts of the province. 1985, this wine was included in the book China Fitness Wine Collection.

Luojiu

Yifeng Tianbao and Tanshan have special traditional famous wines, which are recorded in the old county annals and named after Tianbao Luojia. It has the characteristics of light yellow color, clear bottom, delicious and refreshing taste and full stamina. Known as "three bowls of belly." It's best to set it in August and September of the lunar calendar. Wash 45 kg of high-quality glutinous rice with clear water, soak it for 3-4 hours, take it out and drain it, steam it in a steamer, pour the rice into a bamboo board, cool it to about 20 degrees, put it in a vat filled with L: 1 clear water, drink alcohol and medicine (about 40 grams) while washing, then pour it into the steamer and drain it, and put it in a vat. Brewing tools should be washed, soaked in hot water and dried.

China Fenggangjiu

Produced by Xinchang Winery in Yifeng County, it takes high-quality wicker glutinous rice as raw material, supplemented by more than 0 kinds of precious medicinal materials such as Astragalus, Codonopsis pilosula and Angelica sinensis. The wine is bright and transparent, with amber luster, mellow and refreshing, and is suitable for all seasons. The alcohol content is 18 degrees. Wine contains a variety of amino acids and vitamins, which can promote metabolism and nourish. Won the title of Jiangxi famous wine and the quality product certificate of Jiangxi Provincial People's Government. It has been sold to Fujian, Hunan, Guangxi, Beijing, Shanghai and other 10 provinces and cities and all over the province.

Black glutinous rice wine

Black glutinous rice wine produced by Yifeng tan shan Winery is also famous.