What delicious food can't be missed in Jiujiang, Jiangxi?

Jiujiang, referred to as "Xunxun", was called Chaisang, Jiangzhou and Xunyang in ancient times. It is a famous city in the south of the Yangtze River with a history of more than 2200 years. Jiujiang has the reputation of "nine schools in Xunyang County, which are as clear as pictures". Known as "the mouth of three rivers, the thoroughfare of seven provinces" and "the land of the world", it is known as "the north gate of Jiangxi".

Attractions: Guling Scenic Area, Shannan Scenic Area, Xunyang Scenic Area, Shahe Scenic Area, Yongxiu Scenic Area, Shi Zhongshan and Longgong Cave.

Famous food: three cups of stone pot chicken, scrambled eggs with stone pot fish, steamed rice cake with small shoulders, braised stone pot chicken, Lushan stone pot chicken, fried glutinous rice, radish cake, jiujiang tea cake, Xiushui whistle, stewed chicken soup with chestnut and chicken soup with old topsoil.

After the introduction of the city, I will introduce five kinds of Jiujiang cuisine to you.

Jiujiang osmanthus tea cake

Osmanthus tea cake, the traditional name of Jiujiang, Jiangxi, is one of the four major cakes in Jiangxi. Ginger osmanthus tea cake originated in the Tang Dynasty, and was made with traditional formula. It has the characteristics of crispy skin, crisp stuffing and sweet and refreshing taste.

Features: "Small but refined, thin and crisp, crisp and sweet, fragrant and beautiful".

Boiled fish head with bean and ginseng

Bean ginseng. As the saying goes, participation is a rare asset. Both, big head. After the two are aligned, the fish head cooked with beans and ginseng is ready. The soup is thick and juicy, and the whole body is bright. Take a bite, the hot soup overflows, soft as floc and delicious, which makes people reluctant to quit chopsticks; "fish head": chopsticks are loose but not scattered, fat but not greasy; Soup is like sheep fat, the color is like human milk, and it is very fresh in the mouth.

Features: Its "color, fragrance, taste and shape" are really top grade.

Duchang zongzi

Duchang Zongzi is a jiaozi with rice as raw material and pork belly as stuffing. As an authentic Duchang person, it should not be strange to them. Every household will make zongzi on holidays. Commonly known as Baoxinba.

White-boiled bighead carp

Jiujiang is surrounded by the Yangtze River and adjacent to Poyang Lake. It is rich in water and good in water quality, and is rich in silver carp. Boiled bighead is a traditional dish in Jiujiang, Jiangxi province, belonging to Jiangxi cuisine.

Features: It can warm stomach, tonify deficiency, eliminate dizziness, benefit brain marrow, and relieve asthma.

Nan feng dou Shen

Nanfeng Doushen, with soybean as raw material, is about three inches long, golden in color, round in shape, delicious in fragrance and rich in nutrition, which can be described as a treasure in food. Ginseng can be cooked alone, with beautiful shape and unique taste.

Features: the whole body is bright with water, with a bite, the hot soup overflows, soft as floc and delicious, which makes people reluctant to stop chopsticks.

Stone fish scrambled eggs

Lushan stone fish scrambled eggs are rich in nutrition, Huang Liang in color, fresh and tender in taste, soft and waxy and refreshing. It is a special dish in Lushan area.

This is the end of the introduction of Jiujiang specialty food in Jiangxi. Thank you for your reading and support.