Jiangxi cuisine

The gold board and the silver bridge

VicentaLakin

This is a very “historic” home meal in the Jiangxi region. Soy sauce, bean sprouts, cabbage and raisins are made together, and the fragrances are so rich that they are very long. Note: The menu is selected from the cooking journal。

The fragrance evaporated ribs

VicentaLakin

Three chickens

VicentaLakin

Three cups of chicken are a glass of rice, a cup of sauce and a cup of perfume

Three chickens

VicentaLakin

The Lotus Blood Duck

VicentaLakin

The Lotus Blood Duck is a specialty in the city of Pingcheng, Jiangxi province. Lotus-blooded ducks are one of the top 10 because of their “savory and delicious colour”。

A pig's hoof

VicentaLakin

The hog hoof is a diet of warm and cold blood, vaginal blood, renal supplements and strong bones。

Three chickens

VicentaLakin

Three cups of chicken, a very low-tech meal, with three cups of sauce ready for the chickens, and three full-smelling chickens for the small cooks. Three sauces, one oil, one sauce, one rice. The big ones are called, but the three are different. For example, I made about 1.5 pounds of chicken, 10 grams of peanut oil and 10 grams of soy sauce, 15 grams of raw and 15 grams of red soy sauce and 80 grams of rice. Three cups of chicken at this rate, all very colorful, can be tasted by the preferred kisses。

Three chickens

VicentaLakin

It's not like this chicken is a Malaysian cook. Let's try it. Ha ha ha..

Frozen rice powder

VicentaLakin

A bowl of spicy rice, full of college memories! It's cool powder that used to be the favorite thing in Nanchang, and it's been a decade since he graduated, so I'm thinking about it and I'm going to eat it

The Lotus Blood Duck

VicentaLakin

"The road lotus doesn't taste ducks, it makes you laugh." The Lotus Blood Duck, one of the specialty foods in Jiangxi province, is the only meal the Lotus has at the national feast. The 2008 Olympic menu successfully declared the Intangible Cultural Heritage of Jiangxi Province in 2009! In 2011, Lotus-blooded ducks were included in one of the top ten dishes because of their “savory and delicious colour”。