What are the top ten famous dishes in Jiangxi? What are the top ten famous dishes in Jiangxi?

Three cups of chicken is a local traditional dish in Jiangxi, which is said to be related to the national hero Wen Tianxiang. Because there is no soup when cooking, only one cup of rice wine, one cup of lard and one cup of soy sauce is used, hence the name. This dish is usually made of Sanhuang chicken and other ingredients. After cooking, the meat is fragrant, sweet and salty, salty and fresh, and the taste is flexible and chewy. Three cups of chicken originated in Jiangxi Province, and later spread to Taiwan Province Province, becoming the representative dish of Taiwan Province cuisine. Among them, Ningdu Sanbei Chicken, Nanchang Sanbei Chicken and Wanzai Sanbei Chicken are the most famous and representative in Jiangxi Province.

2. Yonghe tofu

Yonghe Tofu is a special dish in He Yong Town, Ji 'an County, Jiangxi Province, which has the advantages of "fine, solid, smooth and tender". During the Southern Song Dynasty, when Wen Tianxiang rose up against Yuan and led his troops through a town separated from his hometown by water, he was short of food and grass and his morale was low. Yonghe people comforted the army with local tofu soup. Wen Tianxiang tasted it and praised it again and again. Encouraged by the tofu soup, the troops continued to fight against Yuan with high morale. After the national hero Wen Tianxiang died for his country, Yonghe people named the tofu he tasted "Yonghe Tofu" in memory of him.

3. Fried meat with dried Chili peppers

Stir-fried meat with dried Chili peppers is a kind of Gancai Raobang cuisine, which is a famous dish in yugan county, Shangrao City, Jiangxi Province. The chili used for frying meat with dried chili is a local specialty chili in yugan county-dried chili is spicy. Fried meat with dried Chili peppers has the characteristics of "spicy mouth but not spicy heart, thin skin and thick meat", which is delicious in restaurants and hotels in Jiangxi streets.

4.beer roast duck

Beer roast duck is a very common dish in Nanchang. The duck meat in this dish smells like beer. Rice wine is a major feature of Jiangxi cooking. People like to add some wine to fry or stew. It is a very common seasoning for home cooking. Because rice wine is getting less and less ripe, it is not as convenient as beer, so there is beer duck cooked with beer.

5, Poyang Lake bighead carp

Pohu bighead carp is a traditional famous dish in Jiujiang City, Jiangxi Province, which belongs to Xunyang cuisine of Gancai. Because it is spicy and slightly sour, tender and delicious, and rich in nutrition, and the head of bighead carp is produced in Poyang Lake, the largest freshwater lake in China and the mother lake of Jiangxi people, this dish is very rich in Jiangxi flavor.

6. Smoked bamboo shoots and fried meat in Beijing and Hong Kong

Roasted meat with smoked bamboo shoots in Jinggangshan is a traditional snack in Jinggangshan, Jiangxi. The smoked bamboo shoots in Jinggangshan are mainly bamboo shoots, and the cooking method is mainly cooking. Eight hundred Li Jinggang is a sea of bamboo, and different kinds of bamboo shoots can be easily made into dried bamboo shoots. Roast the cooked bamboo shoots with charcoal fire until they are dry. Because they are dark brown, they are called black smoke bamboo shoots. With its barbecue, the meat tastes sweet, while the bamboo shoots taste long.

7. Steamed pork with rice flour

Steamed pork is a famous dish in Jiangxi. Every year around the long summer, people in Jiangxi like to steam a bowl of steamed meat with rice flour. It is said that it won't get prickly heat after eating it.

8. Lotus Blood Duck

Lotus blood duck is a branch of Pingxiang cuisine in Jiangxi Province, and it is a famous dish in Lianhua County, Pingxiang City, Jiangxi Province. Lotus blood duck has the characteristics of "delicious color, fragrance, freshness and delicacy", and it has been successfully declared as a provincial intangible cultural heritage for 29 years.

9. Jingdezhen mud stewed chicken

Jingdezhen traditional dish "stewed chicken with porcelain clay". The origin of this dish, according to legend, Jingdezhen porcelain workers in Qing Dynasty like to remove the hair and break the belly of the tender chicken, fill the belly with minced meat, ginger, chopped green onion, sesame oil, salt and other seasonings, then wrap it with lotus leaves, then pour Shaoxing old wine into porcelain mud, mix well, and finally wrap the tender chicken and lotus leaves with porcelain mud containing wine, and bury the chicken in the school residue in the newly opened hot kiln. Peel off porcelain clay and lotus leaves and serve.

10, stir-fried bacon with wormwood

Fried bacon with Artemisia selengensis is a famous dish in Jiangxi Province. Its main component, Artemisia selengensis, is mainly produced along the coast of Poyang Lake. The production steps are as follows: the tender stem of Artemisia selengensis is cut into sections, and the bacon is shredded. Stir-fry bacon first, then add Artemisia selengensis and scallion, stir fry, add soup, and serve later. After cooked, the bacon is golden yellow, and Artemisia is green, crisp and refreshing, with a special fragrance. In 28 years, Artemisia selengensis fried bacon was selected into the "Olympic menu".