Jiangxi famous dishes

Famous dishes in Jiangxi are: Ningdu Sanbei Chicken, Lotus Blood Duck, Yonghe Tofu, Jiangxi Steamed Meat, Jinggang Bamboo Shoots, Sixingyue, Artemisia argyi Fried Bacon, Old Topsoil Chicken Soup, Fried Pork with Dry Pepper, Lushan Stone Chicken, Pingxiang Bacon, Pohu Fat Fish Head and Ningdu Sanbei Chicken, all of which are traditional dishes in China. With the migration of Hakkas, they are widely popular in Fujian, Guangdong, Taiwan Province and China.

Lotus blood duck is a traditional dish in Pingxiang, which has been passed down for more than 800 years. According to legend, when Wen Tianxiang led his army through the Lotus, the rotor army mistakenly poured duck blood into the pot as hot sauce, which greatly boosted the morale of all the soldiers and made the "Lotus Blood Duck" famous all over the world. The precise blending of rice wine and duck blood, the full integration of duck meat and duck blood, the fragrance and taste enhancement of tea oil and pepper, and the small lotus blood duck fully absorbed the essence of every drop of soup, which created this delicious food.

Steamed meat is made of pork belly with skin, rice flour and other seasonings. Glutinous, fat and thin, rice flour is oily and full of five flavors. Yuan Mei, a poet in the Qing Dynasty, recorded steamed meat in "Suiyuan Food List": "Steamed meat uses flour without adding water, so it has a special flavor. Jiangxi people are also cooking. " Rice is a major feature of Jiangxi cuisine, and steamed pork is an influential representative.

Yonghe Tofu is a traditional famous dish in He Yong Town, Ji 'an County, Jiangxi Province, which belongs to Gancai. Because it has the advantages of "delicate, simple and honest, smooth and flexible", it is listed as one of the "Top Ten Dried Vegetables".