All About Jiujiang Snacks_Jiujiang Specialty Food Introduction
, a city with a history of over 2200 years, is a famous city in the Jiangnan region. Nine Streams and Nine Rivers in Yang County, a scenic landscape.
Features Snacks Main dishes: Three-cup stone chicken, stone fish Fried eggs Small buns Steamed Cake Stone chicken, Lushan stone chicken, Poyang Lake purslane, Poyang Lake bamboo shoots, steamed cake, Poyang Lake Silver carp Lushan carp, crispy carp rolls, Red rice Pickled vegetables, boiled sticky rice Rice Rice Radish BunsNine-river buns, smoke-flavored fish, Chestnuts Stewed Chicken soup Old tofu chicken soup. Nine-river
Osmanthus flower Tea Tea cakes
Introduction
Osmanthus tea cakes, a traditional famous snack in Jiangxi's Nine Rivers, one of the four famous snacks in Jiangxi.Pastries Osmanthus tea cakes are made with local tea oil, local wheat flour, and black sesame as the main ingredients. They have the characteristics of "small and fine, thin and crispy, flaky and sweet, and fragrant and delicious.Osmanthus tea cakes originated in the Tang Dynasty. They were made with traditional recipes and have characteristics such as crispy skin and fluffy filling, sweet and delicious.Bean and carp CarpIntroduction
Bean and carp, a local specialty dish in Poyang Lake. It has "color, aroma, taste, and shape" that are all excellent.It is mainly limited to the Poyang Lake area, with the best being in Duchang.
For ordinary people, few people in the Poyang Lake area have never eaten it.
Why? This is mainly due to the influence of the two main ingredients. One is bean and carp. As the saying goes, "bean and carp is a rare treasure."There are
people's carpin the Northeast Mountains, sea carp in the sea, but not everyone knows that there is also bean and carp in the Jiangnan water town of Duchang, south of the Yangtze River. It is made from soybeans, about three inches long, golden yellow in color, round in shape, fragrant and delicious, rich in nutrition, and is a treasure in food.The unique traditional craft of processing bean and carp is different, with thin skin, tender meat, rich aroma, and delicious taste. The name "bean and carp"soybeansafter removing the peelprotein gel base, protein content is more than 50%. At the same time, it contains various nutrients needed by the human body, with extremely high nutritional value, not inferior to "people's carp," so it is also called "bean and carp."The other is "fish head" fish headIntroduction
Fish head, a traditional snack in Jiangxi's Nine Rivers, belongs to, Nine Rivers has abundant water resources, so the local fish is very delicious. The local fish is very delicious.History and culture According to legend, in 1363, Chen Youliang and Zhu Yuanzhang fought in Poyang Lake, and the war lasted for a long time. Zhu Yuanzhang's army was short of supplies, and the soldiers were hungry and cold. They ordered the soldiers to catch fish in the lake to fill their stomachs. Since there were no seasonings, the soldiers cooked the freshly caught whole fat carp in the cooking pot, and then mixed the remaining pickled vegetables,
soy saucesalt, dried chili peppers, etc., and poured it on the cooked fish. The soldiers regained their strength and morale, and finally defeated Chen Youliang.This dish has been continuously improved by successive chefs, and has become a traditional fish dish in Nine Rivers. The methodMain ingredients: 1 fish head (weighing about 1600 grams);Seasonings: 5 grams of salt, 75 grams of soy sauce,
3 grams of MSG, 25 grams of small sesame oil, 30 grams of garlic, 15 grams of rice wine, 25 grams of ginger, 25 grams of scallion, 50 grams of pickled vegetables, 6 pieces of dried chili peppers. Production method 1. Wash the fish head, cut it in half, and place it in a bowl. Add rice wine and salt to marinate. Cut scallions, ginger, pickled vegetables, garlic, and dried chili peppers into fine pieces.2. Place the fish head in a steamer and steam for 15 minutes until the fish eyes are protruding. Remove it from the steamer, pick out the scallions and ginger, and drain the fish broth. Pour it over the fish head. The remaining ingredients are added to the fish head.Cook in a pot until the fish meat is tender and the soup is rich. White carp headIntroduction White carp head, a traditional snack in Jiangxi's Nine Rivers, belongs to, Nine Rivers has abundant water resources, so the local fish is very delicious. The local fish is very delicious.History and culture According to legend, in 1363, Chen Youliang and Zhu Yuanzhang fought in Poyang Lake, and the war lasted for a long time. Zhu Yuanzhang's army was short of supplies, and the soldiers were hungry and cold. They ordered the soldiers to catch fish in the lake to fill their stomachs. Since there were no seasonings, the soldiers cooked the freshly caught whole fat carp in the cooking pot, and then mixed the remaining pickled vegetables,
soy sauce
salt, dried chili peppers, etc., and poured it on the cooked fish. The soldiers regained their strength and morale, and finally defeated Chen Youliang.
This dish has been continuously improved by successive chefs, and has become a traditional fish dish in Nine Rivers.The method Main ingredients: 1 fish head (weighing about 1600 grams);Seasonings: 5 grams of salt, 75 grams of soy sauce, 3 grams of MSG, 25 grams of small sesame oil, 30 grams of garlic, 15 grams of rice wine, 25 grams of ginger, 25 grams of scallion, 50 grams of pickled vegetables, 6 pieces of dried chili peppers.Production method 1. Wash the fish head, cut it in half, and place it in a bowl. Add rice wine and salt to marinate. Cut scallions, ginger, pickled vegetables, garlic, and dried chili peppers into fine pieces.
2. Place the fish head in a steamer and steam for 15 minutes until the fish eyes are protruding. Remove it from the steamer, pick out the scallions and ginger, and drain the fish broth. Pour it over the fish head.
Small carp stewed with white duck
Introduction
Small carp stewed with white duck, a traditional snack in Jiangxi, with a long history.
Legend has it that it originated in the Three Kingdoms. Zhou Yu, the general of Eastern Wu, stationed his troops in. His wife, Xiaoqiao, used winter fungus, summer grass, and sea cucumber to cook a nourishing dish and served it to Zhou Yu.At that time, it was called "." Later, it was also called small carp stewed with white duck, and became a traditional snack in Nine Rivers.
It is made with white duck and winter fungus, summer grass, and sea cucumber.
The cooked dish has a rich and concentrated soup, tender meat, fragrant and fresh, and is nutritious.
Craft: the white duck, clean it, and cook it in a pot. After boiling, take it out and remove the blood and foam. Put it in a clay pot or, add winter fungus, summer grass, sea cucumber, ginger, scallions, Shaoxing wine, and water. Bring to a boil, then turn the heat down and simmer until the duck meat is tender and the soup is rich.
Then put the cooked dish (the dish should be cut into small pieces and not cooked too much because it will be steamed!)into the formed dumpling skin.
Step 5:
Wait until a certain number of pieces are made, then put them in a pot to steam, of course, steam bun almost the same, the temperature is key.
White crucian carp head
Introduction
White crucian carp head, is a traditional famous dish in Jiangxi, belongs to, located in Jiangye, along the Yangtze River, near Poyang Lake, abundant water resources, good water quality, locally grown crucian carp, the head of which is tens of kilograms, is a rare sight in Jiangxi, rich in protein and minerals such as calcium and phosphorus, can warm the stomach and replenish deficiencies, remove headaches, benefit the brain and spleen, and have the effect of calming and relieving symptoms. White crucian carp is a delicious and tender dish, a summer delicacy.
History and culture
According to legend, in 1363, Chen Youliang and Zhu Yuanzhang were at an impasse in the battle over Poyang Lake, and the war lasted for a long time. Due to the shortage of supplies, the soldiers were hungry and cold, so they ordered the soldiers to go to the lake to catch fish and eat. Because there were no seasonings, the soldiers cooked the whole fish in the iron pot, and then mixed it with the remaining pickled vegetables,soy sauce, salt, dried chili peppers, etc., and ate it. The troops regained their energy and morale, and defeated Chen Youliang in one fell swoop. This dish has been continuously improved by successive chefs, and has become a famous dish in Jiangye.
How to make it
Main ingredients: 1 piece of white crucian carp (about 1600g)
Ingredients: 5g salt, 75g soy sauce,MSG 3g, 25g small grinding oil, 30g garlic, 15g rice wine, 25g ginger, 25g scallion,Pickled vegetables 50g, 6 pieces of dried chili peppers
Production method
1. Wash the white crucian carp, cut it in half, so that the fish skin is facing up, and arrange it neatly on the plate, add rice wine and salt to marinate. Cut half of the scallions and ginger into segments, arrange them on top of the fish. Cut the remaining scallions, ginger, pickled vegetables, garlic, and dried chili peppers into fine powder, put them in a small bowl, add soy sauce, small oil, and MSG to make a seasoning.
2. Put the fish head in the steamer, steam for 15 minutes until the fish eyes are prominent, take it out, remove the scallions and ginger, drain the fish broth, and pour the seasoning to complete.
Small frog stewed white duck
Introduction
Small frog stewed white duck is a traditional famous dish in Jiangxi. According to legend, it originated in the Three Kingdoms period. Zhou Yu, the governor of Eastern Wu, stationed his troops in Changsan, and his wife, Xiaoju, used winter herbs and summer grass to cook this nourishing dish with white duck, which was served to Zhou Yu. It was called "Changsan duck" at that time. Later, it was also called Xiaoju stewed white duck, and became a famous dish in Jiangye.
It is made with white duck and winter herbs. The soup is rich and fragrant, the meat is tender and juicy, and it is nutritious. Craft: Slaughter, clean and blanch the white duck in boiling water, then remove it, wash off the blood and foam, put it in a clay pot or iron pot, add washed winter herbs and wild ginger, along with scallion, Shaoxing wine, and water, bring to a boil, then turn the heat down to simmer until the duck meat is tender, and the soup is rich and fragrant. Bean curd Duck meat Cut the bean curd into strips about half an inch wide and two inches long, and fry in a hot oil.
History and Culture
According to historical accounts, during the Three Kingdoms period, Governor Zhou Yu of Eastern Wu established his headquarters in Chisang (an ancient county seat located southwest of present-day Jiangxi City), and one winter, Zhou Yu suffered from persistent coughs and a worsening illness, which further weakened him. The imperial physicians tried various expensive medicines, but their effects were minimal. Zhou Yu's wife, Qiao, concerned about his deteriorating health and lack of appetite, diligently prepared meals that were both delicious and nutritious. Qiao remembered that elderly people in her hometown often used "Winter Fat and Summer Grass".Simmering chicken As a tonic to strengthen the body, she decided to cook a dish with chicken for Zhou Yu. However, chicken was considered an undesirable food, and could potentially worsen his illness, so she used Duck instead. While cooking the duck, Qiao pondered how to use Winter Fat and Summer Grass to enhance the flavor and nutritional value of the duck, while masking any undesirable taste. After careful consideration, she came up with a clever solution. She carefully prepared the duck, inserting pieces of Winter Fat and Summer Grass into it, then cooked it in a stew. Zhou Yu found the duck delicious, with tender meat and a rich flavor, and he ate it regularly every two or three days. After a month, Zhou Yu's health improved significantly, and he stopped coughing. His colleagues and subordinates were delighted by his recovery. One day, Zhou Yu was in a particularly good mood, and his chef served the "Chisang Duck" to him. Zhou Yu exclaimed, "My health has improved remarkably, thanks to this dish made by Qiao. Let's name it 'Qiao's Duck Stew'!"As a result, "Chisang Duck" became known as "Qiao's Duck Stew" and is still a popular and traditional dish in Jiangxi today.
Recipe
Main ingredients: Whole duck, Winter Fat and Summer Grass, Ginger, scallions, salt
Instructions: 1. Prepare the duck by removing the blood, feathers, tongue, paws, and internal organs, then wash it thoroughly. Use a hook to lift the duck and boil it for two or three times to remove the blood. After boiling, cut off the duck's head and wings.2. Soak Winter Fat and Summer Grass in warm water for 15 minutes, then gently wash off the dirt and impurities.3. Cut bamboo chopsticks into three sections, one section shorter and one section shorter. Place the duck's abdomen flat, insert bamboo sticks into the abdomen at an angle, creating small holes about three inches in diameter.4. Insert the ends of the Winter Fat and Summer Grass into the holes in the duck's abdomen, and then cook the duck in a stew. Zhou Yu tasted the duck and found it delicious, with tender meat and a rich flavor, and he ate it regularly every two or three days.After a month, Zhou Yu's health improved significantly, and he stopped coughing. His colleagues and subordinates were delighted by his recovery. One day, Zhou Yu was in a particularly good mood, and his chef served the "Chisang Duck" to him. Zhou Yu exclaimed, "My health has improved remarkably, thanks to this dish made by Qiao. Let's name it 'Qiao's Duck Stew'!"
As a result, "Chisang Duck" became known as "Qiao's Duck Stew" and is still a popular and traditional dish in Jiangxi today.
The recipe for nine-river tea cakes
IntroductionNine-river tea cakes, also known as tea cakes, are a traditional snack from the Jiangxi province. They are made with tea oil, local wheat flour, black sesame seeds, and sugar, and have a history of over 1,000 years. The tea cakes are known for their unique flavor and texture, and are a popular snack in Jiangxi. The recipe for nine-river tea cakes is as follows:Ingredients: Wheat flour, black sesame seeds, tea oil, sugar, and white sugar. Instructions:1. Prepare the ingredients. Wheat flour, black sesame seeds, tea oil, sugar, and white sugar. 2. Mix the ingredients together.
3. Roll out the dough and cut into small squares.
4. Bake the dough squares in a preheated oven at 180 degrees Celsius for about 20 minutes.
5. Cool the baked tea cakes and sprinkle with white sugar.
The recipe for nine-river tea cakes is as follows:Ingredients: Wheat flour, black sesame seeds, tea oil, sugar, and white sugar. Instructions:1. Prepare the ingredients. Wheat flour, black sesame seeds, tea oil, sugar, and white sugar.
2. Mix the ingredients together.3. Roll out the dough and cut into small squares.4. Bake the dough squares in a preheated oven at 180 degrees Celsius for about 20 minutes.5. Cool the baked tea cakes and sprinkle with white sugar. The recipe for nine-river tea cakes is as follows:Ingredients: Wheat flour, black sesame seeds, tea oil, sugar, and white sugar. Instructions:1. Prepare the ingredients. Wheat flour, black sesame seeds, tea oil, sugar, and white sugar.2. Mix the ingredients together.
3. Roll out the dough and cut into small squares.
4. Bake the dough squares in a preheated oven at 180 degrees Celsius for about 20 minutes.5. Cool the baked tea cakes and sprinkle with white sugar. The recipe for nine-river tea cakes is as follows:Ingredients: Wheat flour, black sesame seeds, tea oil, sugar, and white sugar. Instructions:1. Prepare the ingredients. Wheat flour, black sesame seeds, tea oil, sugar, and white sugar.2. Mix the ingredients together.3. Roll out the dough and cut into small squares.4. Bake the dough squares in a preheated oven at 180 degrees Celsius for about 20 minutes. 5. Cool the baked tea cakes and sprinkle with white sugar."The recipe for nine-river tea cakes is as follows:Ingredients: Wheat flour, black sesame seeds, tea oil, sugar, and white sugar. Instructions:
1. Prepare the ingredients. Wheat flour, black sesame seeds, tea oil, sugar, and white sugar.
2. Mix the ingredients together.3. Roll out the dough and cut into small squares.4. Bake the dough squares in a preheated oven at 180 degrees Celsius for about 20 minutes.5. Cool the baked tea cakes and sprinkle with white sugar. The recipe for nine-river tea cakes is as follows:Ingredients: Wheat flour, black sesame seeds, tea oil, sugar, and white sugar. Instructions:1. Prepare the ingredients. Wheat flour, black sesame seeds, tea oil, sugar, and white sugar.2. Mix the ingredients together.3. Roll out the dough and cut into small squares.4. Bake the dough squares in a preheated oven at 180 degrees Celsius for about 20 minutes.5. Cool the baked tea cakes and sprinkle with white sugar.The oil used, whether it is vegetable oil, sesame oil, peanut oil, cotton oil, pig oil, all can be used, but vegetable oil and sesame oil are the best.When the bean curd is added to the pot, stir it constantly with a spoon. When the oil is too hot, the bean curd will pop out. When the bean curd is cooked, it will become round and, like a beautiful chrysanthemum, which is similar to the cross-section of a person's fingers. This kind of fried bean curd can be stored for 3-4 months without changing its flavor. Stone fish fried eggsIntroduction"Stone fish fried eggs is a characteristic dish in Lushan, made with stone fish as the main ingredient, which is nutritious and has a fresh yellow color, and is tender and juicy. Wash and soak the stone fish in warm water with rice wine, then mix it with beateneggs, and fry it in a hot pan, add a drop of rice wine, and serve. How to make itIngredients: stone fish, eggs, rice wine, salt,corn oil, scallionsHow to make it:
1. Preparation: Wash the stone fish;
Beat the eggs into egg liquid (the same as chicken eggs)
2. Heat the pan, pour in the oil, when the oil is hot, pour in the egg liquid and stir quickly. When frying the eggs, stir frequently to make the eggs more tender.3. Take out the fried eggs and put them in a container. 4. Heat the pan, pour in the oil, when the oil is hot, pour in the stone fish.
At this time, the kitchen will immediately make a sizzling sound, making it feel like the stone fish is cooked in the oil.
Also, stir quickly to prevent the stone fish from sticking to the pan.：
Then add a little soy sauce, a spoonful of salt, and pour the fried eggs into it, and stir for a moment.Nine River Tea Cakes Introduction
Nine River Tea Cakes, also known as Yang Tower Tea Cakes, is a famous snack in Jiangxi, originating in the ancient city of Jiangye, flourished during the Ming and Qing Dynasties, and is produced in Nine River and Xingzi County;
It has also flourished in modern times, and on June 9, 2002, Prime Minister Zhu visited Nine River and tasted the tea cakes, and brought them back to Beijing. These are also tribute.Nine River Tea Cakes is one of the four famous cakes in Jiangxi, using traditional recipes. It uses local tea oil, local wheat flour, local black sesame, and century-old flowers as the main ingredients.
It is made with traditional craftsmanship and modern technology. Su Dongpo, a poet of the Song Dynasty, wrote a poem praising it: "Tea cake" is highly praised by Chinese and foreign merchants.
In the 1970s, the factory innovated the "Tea cake" based on traditional craftsmanship, and reached the state of "no flower, no sugar, not crispy, not hard"
It was rated as a quality product in Jiangxi Province three times from 1980 to 1986. It won the bronze award at the China First Food Expo in 1988. Also, quickly stir-fry it to prevent the small fish from sticking. Then add a small amount of soy sauce, a pinch of salt, and pour in the fried eggs from step 3, and stir-fry for a moment.
Jiangye tea cakes
Introduction
Jiangye tea cakes, also known as Xunyang Lou tea cakes, are a famous local snack of the Han people in Jiangye, Jiangxi Province, originating from along the river, thriving during the Ming and Qing dynasties. Jiangye City and Xingzi County are all abundant. Thriving in modern times, in June 9, 2002, Prime Minister Zhu tasted Jiangye tea cakes and brought them back to Beijing. Also a tribute.
Jiangye tea cakes are one of the four famous cakes in Jiangxi, using traditional recipes. It uses local tea oil, local wheat flour, Po He black sesame, and century-old osmanthus flowers as the main ingredients. It is developed using traditional craftsmanship and modern technology. The Song Dynasty poet Su Dongpo once wrote a poem praising it: "Small cakes are like chewing the moon, with crispness and sweetness."Its color is golden yellow, with small and delicate, thin and crispy, crispy and sweet, and fragrant characteristics. Because it emits the fragrance of tea oil, the fragrance of Dan Gui, and the unique fragrance of pure soda, it is called "Four Fragrances" tea food. It is nutritious, easy to digest, suitable for all ages, and not easily discolored.
How to make it
Guihua tea cakes are made from fine flour, sesame, tea oil, Guihua, honey, and white sugar as the main ingredients, and are refined through skin making, filling, forming, baking, and secondary baking. Its color is golden yellow, round, with a diameter of about 5 cm and a thickness of about 2 cm, with a bulging center. Its skin is thin like paper, with small and delicate, thin and crispy, crispy and sweet, fragrant and beautiful, and a soft and chewy texture, which is a fine tea food.
Jiangye Guihua Crispy Sugar
Introduction
Jiangye Guihua Crispy Sugar is a traditional local product of Jiangye. It uses strong flour, white sesame seeds, white sugar, honey, and Guihua as raw materials, which are refined. Its color is milky white, with a delicate texture, and has characteristics such as crispness, sesame fragrance, oiliness, sweetness, and aroma. And has the effects of moistening the lungs, improving digestion, and relieving cough. It is a popular food that is loved by tourists, especially children, elderly, and middle-aged people.
History and Culture
In 1962, "Guihua Crispy Sugar" was highly praised by domestic and foreign merchants at the Guangzhou Trading Fair. In the 1970s, the factory innovated on the basis of traditional craftsmanship, making "Guihua Crispy Sugar" reach the state of "fragrance without flowers, sweetness without sugar, crisp without mouth, and crisp without hardness."From 1980 to 1986, it was successively awarded as a high-quality product of Jiangxi Province. In 1988, it won a bronze award at the first China Food Expo.
