Please use no less than two ways of description, the introduction of the description of a cuisine in Nanchang, no less than 200 words.

I. Stir-fried Lard Dregs with Dried Radish Among all Nanchang dishes, my favorite is Stir-fried Lard Dregs with Dried Radish. This may be a dish that is not on the table, but I especially like it. For this dish, I can sprawl some words to let people see the nature of "foodie": "lard residue containing oil can not be too much, otherwise it will be greasy; also can not be too little, otherwise it will be dry. Dried radish must be sweet, preferably local dried white radish. Add green peppers and millet peppers and stir-fry over high heat. You can't put too much water, spray a little old soy sauce and start the pot." This carefully cooked dried radish fried lard residue, fresh and crisp, aftertaste. He used this dish to entertain a lot of foreign friends, all were praised "delicious", this dish has become a "business card" of his publicity Nanchang. Second, Nanchang rice noodles Nanchang rice noodles eating method, generally divided into boiled, fried, mixed three kinds. Cooked rice noodles look beautiful, clean and weak, gracefully floating in the blue waves, to help the wind in the state of winding in the bamboo chopsticks, hesitant to break at the teeth, so that the rice flavor burst in the mouth. The most "Nanchang" breakfast is nothing more than cold noodles with meat cake soup, "how many Nanchang people's day, are in a bowl of fragrant cold noodles in the beginning. It seems more interesting to admire the chef's gesture of frying the noodles than to taste the noodles themselves. Street corner store, the boss's wife clad in a blue lab coat, in the face of a blazing fire sweating vigorously stir-fry, rough and bold "style", is the most Nanchang-style performance art.