The pot soup of Jinsheng Tower is a must-have fried powder mixed with powder. Wanshou Palace is not sanitary enough, but it tastes good. There are also spicy vermicelli like hot and sour soup. Artemisia selengensis stir-fried bacon rice flour steamed meat, beer duck rice flour steamed meat. Nanchang people like to steam a bowl of rice flour steamed meat before and after the long summer every year. It is said that eating it in summer will not cause prickly heat. People fry rice with spices such as star anise and cinnamon, then grind it into powder, cut pork belly into thick slices and dip it in Chili oil and soy sauce, then add seasonings such as white sugar, cooking wine and monosodium glutamate, then pour in rice flour and mix well, then stack the meat wrapped in rice flour one by one in a bowl, steam it in a cage until it is rotten, and buckle the meat in a plate when eating. Some add the right amount of peas to the meat to make the dishes fragrant and tender and greasy. Three cups of chicken are made by adding a small cup of sweet rice wine, lard and soy sauce to chicken pieces and stewing chicken pieces with charcoal fire instead of soup. The source of "three cups of chicken" is said to have been discovered by the chef accidentally in other places. After returning to normal, the cooking method was improved, adding leeks and ginger to the seasoning, covering a small casserole and stewing it on a charcoal stove. After serving, the table was full of fragrance, the chicken pieces in the casserole were red in color, the chicken was delicious, and the soup was mellow and original, which was very popular. Fried bacon with Artemisia selengensis: Artemisia selengensis is a wild plant in Poyang Lake. Artemisia selengensis is seasonal. As the saying goes, "March Artemisia, April Artemisia, May firewood". Every spring and March, Nanchang people especially like to fry bacon with it. There is a saying that "the grass in Poyang Lake is the treasure of Nanchang City". Bacon is golden yellow, Artemisia is green, crisp and refreshing, and has a special fragrance. Misgurnus anguillicaudatus and Tofu Fish is a famous dish that has been circulated among Nanchang people for a long time. Before making, take a pot of cold water, put the loach fish in, beat in the egg white, and wait for the viscera of the loach fish to be discharged and washed one day later. Put the casserole on a small fire and add the good soup. Put the whole piece of old tofu and live loach fish into the pot at the same time. After the soup is hot, the loach fish gets into the tofu. After stewing for 30 minutes, add ingredients such as ginger, winter bamboo shoots and carrots. After a while, remove the casserole from the fire and serve it. At this time, I saw the soup in the pot as clear as a mirror, tofu and fish interlaced, and the delicious food made people salivate. "Qin Huang" roast duck is a traditional marinated product produced by Nanchang Huangshanghuang Roast Duck Restaurant. Based on the dietary nutrition formula of royal aristocrats, the institution selects high-quality cultured lake ducks, which are soaked in high-quality natural spices for more than 30 minutes and carefully processed by modern high-tech preservation technology. This product has been well received by domestic and foreign gourmets since it came out, and it has been selling well. It is a good product for staying at home, traveling, entertaining VIPs and giving gifts to relatives and friends. Papaya jelly, also known as chestnut tofu, is a favorite summer heatstroke drink of Nanchang people. That is, pumpkin powder or millet powder is used as the main raw material (mostly potato powder is used instead), the powder is boiled into porridge, poured into wooden boxes or barrels, and cooled to form tofu. When eating, put it in a bowl and mash it with bamboo chips, then add mint water, sugar, or put some sesame oil. It tastes cool and delicious. In the past summer, you can meet villagers picking and selling papaya jelly in the streets. Beef fried powder There are shredded pork fried powder and three fresh fried powder in many places, but the beef fried powder in Nanchang is unique. It is said that fried beef powder in Nanchang has a history of at least several hundred years. Its meat is tender and delicious, and its cooking is also very particular. Niu Tongue, also known as Niu Yun, is also a traditional pastry made by the people. Mix white and red glutinous rice flour, stir the core with white and brown sugar to mix glutinous rice flour, make the middle white, and then use red (that is, add some brown sugar to knead the powder) to remove the edges. There should be sugar in the powder, and after it is made, it will be fried at 70 degrees, which will become a snack with red edges and white cores, sweet and refreshing. Sugar cake has a long history and is a traditional snack that Nanchang people like very much. Golden color, soft, sweet and delicious. "Zhang Yu Ten Scenes" Series of Gancai This series combines cooking with the famous "Zhang Yu Ten Scenes" in Nanchang history (Hongya Single Crystal, Xishan Jicui, Pueraria Qiu Feng, Zhangjiang Xiaodu, Longsha Zhao Xi, Nanpu Feiyun, Tiezhu Fairy Tale, Supu Chunshu, Donghu jathyapple, Xuting Yanliu), paying attention to both artistic decoration and edibility of dishes. Nanchang's special snacks are fried and sketched. When you travel to Nanchang, you can see fried food stalls next to streets and lanes everywhere. Some are put on carts, others on the side of the road. There are dried beans, sausages, vegetables, kelp rolls, meat strips, bananas, round lotus root slices, chicken offal and so on. These are all prepared in advance. Then, you can choose them at will. After selecting them, the stall owner will fry them in a boiling oil pan. After taking them out, they will be coated with pepper seasoning, and you can enjoy a unique flavor. Mala Tang is a street snack, and its form is roughly the same as that of the fried stalls on the streets of Nanchang, but in a different way. Put a big pot on the stove, and put all kinds of skewered chicken offal, beef offal, small intestine, large intestine, small stomach and all kinds of meatballs, including fish balls, meatballs, powder pills, dried tofu and so on; Add the boiling soup stock to the pot, and then, the eaters sit around the pot, pick out their favorite skewers, help themselves, cook and eat while chatting. You can also apply all kinds of spices at will, such as hemp and spicy, hemp, spicy, spicy, cheap and different in taste. So it is commonly known as "street mala Tang". Stone Street Twist/KLOC-More than 0/00 years ago, there was a small shop on Stone Street in Nanchang City, which was crowded with customers every day. This is the famous "Pinxiangzhai" dough twist shop. This Xu couple's shop is small and clean. The produced egg yolk twist is thin and small, like a double dragon winding, golden and shiny in color, crisp and refreshing in taste, which is very popular with consumers. Among many twist shops in Nanchang, Xu's brand is the loudest and his business is the best. People often come from far away to buy them. "Pinxiangzhai" gradually developed. Later, the shop also moved from the remote and narrow "Stone Street" alley to the downtown area of Zhongshan Road, and developed into a professional production based on the factory. Because it is still carefully rubbed by hand, it maintains its original flavor and characteristics and is still loved by people. People used to call it "Stone Street Twist". Shijie Twist is famous in the city for its exquisite ingredients, fine production, uniform kneading and unique kung fu. It uses refined white flour, first-class sugar, first-class clear oil and other high-quality raw materials. Every 100 kg of twist, 8 kg of fresh egg yolk should be mixed into the material. When making, first melt the white sugar with warm water, mix in the fresh egg yolk, add a proper amount of baking powder, then mix in the flour, knead repeatedly until the fabric is uniform, and then knead it into a twist. When frying, oil should be more, fire should be more important, and the oil temperature should be strictly controlled at 70%. The twist made in this way is heavy in oil, solid in sugar, small in volume, beautiful in shape and smooth in color. Sweet, crisp and refreshing. Many guests who come to Nanchang for business, visiting relatives and friends and sightseeing come to buy them. Nanchang rice noodle Nanchang rice noodle has a long-standing reputation and has the characteristics of white, tender, long-lasting bleaching and long-lasting frying. Nanchang rice noodles have a long history, and the main raw material is high-quality late rice. It has to go through many processes, such as soaking rice, grinding pulp, filtering and collecting pulp. It is also convenient and simple to eat. You can stir-fry rice noodles with cold sauce, and add ginger foam, garlic foam, sesame oil, soy sauce, chopped green onion, pickles foam, and most importantly, peppers and peppers that Nanchang people like. So come to Nanchang and try the delicious Nanchang rice noodles, which will make you memorable. Flavor roast brine strolls in the streets of Nanchang. If you want to taste a special flavor, you should buy some flavor roast brine, because there are many roast brine shops in Nanchang, and their business is booming. You can see a long line in front of the barbecue shop all day, which shows that Nanchang people like to roast brine, because this special food is easy to carry and eat with wine, which is a good gift for friends and relatives. Therefore, most tourists come to Nanchang to taste roasted brine as a great pleasure.