1, Lotus Blood Duck: Lotus Blood Duck belongs to a branch of Pingxiang cuisine, which is a characteristic traditional dish in Lianhua County, Pingxiang City, Jiangxi Province. Lotus blood duck is listed as one of the "Top Ten Gancai" because of its color, freshness and freshness, and it was successfully declared as a provincial intangible cultural heritage in 2009. Blood ducks are called ducklings in the local area, which are used for offering sacrifices, entertaining guests and keeping regular dishes in summer and autumn. According to different seasons, regions and materials, it can be divided into lotus duck, earthworm duck, autumn duck, Longxi wine duck and Shangxi salted duck. Duck meat is cool, and it is best in summer and autumn.
2. Pingxiang bacon: Pingxiang bacon is a famous traditional dish in Pingxiang City, Jiangxi Province. It belongs to a branch of Pingxiang cuisine in Jiangxi. Delicious, soft and smooth but not greasy, it is a good table wine. The main ingredient is the local specialty smoked pork in Pingxiang City, which was selected as "Top Ten Cuisine in Jiangxi" because of its "fragrant flavor". Pingxiang bacon is one of the top ten famous dishes in Jiangxi, China and Pingxiang.
3. Pingxiang small fried meat: Pingxiang small fried meat is a traditional dish in Pingxiang, Jiangxi. Delicious and spicy. The main ingredients are pork belly and lean meat. Ingredients: salt, monosodium glutamate, chicken essence, broth, dried Chili powder, garlic, garlic seeds and soy sauce. Fried meat in Pingxiang is a major feature of Pingxiang cuisine. The meat is delicious and very refreshing, and it has an endless aftertaste after eating. 20 14 12.4 Pingxiang on the tip of the tongue, sponsored by Pingxiang Tourism Bureau, was comprehensively evaluated as "Top Ten Famous Cuisine".
4. Lotus in Fengchi: Lotus in Fengchi, commonly known as stewed pigeon with lotus seeds, originated from the story of Zheng Qiang, Pingxiang County, in the Song Dynasty, digging a phoenix pond to plant lotus flowers to pray for the people. It is the most popular soup in Pingxiang. Its meat is delicious, light and healthy. It is one of the indispensable and important dishes in Pingxiang local banquet. At the traditional Pingxiang banquet, stewed pigeon with lotus seeds is usually served after cooking. Because it is a clear soup dish, it can relieve boredom, so it is also called "two soup dishes"
5. Dominance: Dominance originated from the allusion of "breaking the big kui and calling it the leader" in the Book of Australian Academy in the Ming Dynasty. Through this allusion, the chef takes prawns and soft-shelled turtles as the main materials, and after careful processing, the shrimps are shelled, left with tails, rolled into white vermicelli, fried and placed around the container. After the turtle is slaughtered, the whole shell is left, the meat is cut into small pieces, baked into a plate, and broccoli is placed around it, which becomes the "best". This dish has two flavors.
6. Ritual Rhyme: "Ritual Rhyme": Originated from reformers' use of "red pepper" to compare their pungent nature and fighting spirit. Wen Shiting: Pingxiang literati, the second son of Guangxu in Qing Dynasty, and the teacher of Zhen Fei; Rhyme: the rhyme of the brush. Wen compares himself to red pepper, and the writing of the article is spicy. This dish takes Nostoc flagelliforme as a brush, with melon carving ancient books and Pingxiang pickled vegetables. Novel and realistic in shape, it is the innovative and delicious food of Zhaoping Hotel.
7. Hand-torn preserved fish: Hand-torn preserved fish is a special dish in Pingxiang, Jiangxi. It is characterized by its rich wax flavor and deep red color. It is made of preserved fish smoked by Pingxiang farmers in winter. The meat of preserved fish is hard and salty, which can fully feel the toughness and elasticity of fish, especially the skin of fish is fragrant and crisp, which fully meets the chewing function of teeth; At the same time, the spicy flavor is added to the preserved fish, which makes the performance of preserved fish more hearty and rich.
8. Wugongshan grouper: The raw materials of Wugongshan grouper are Wugongshan grouper, onion, ginger, garlic and steamed fish oil. Cooking method: stew mutton slowly with small fire and leave soup; Fried grouper; Mutton bottoming; Add vermicelli, add onion, ginger, garlic, pepper and mutton soup to cook, and put it in an alcohol stove to eat. The grouper in Wugong Mountain tastes fresh, sweet and spicy. 20 14, 14, "Pingxiang on the tip of the tongue" sponsored by Pingxiang Tourism Bureau was comprehensively evaluated as "Top Ten Famous Dishes" in Pingxiang.
9. Pingxiang pepper: Pingxiang pepper is the specialty of this township. The method is simply to fry the foreign pepper and green pepper together, and add garlic to improve the taste, which is full of color and flavor. Pingxiang foreign peppers are fresh, spicy, burnt, rotten, black beans, hot sauce and many other flavors. From it, colorful and mouth-watering spicy dishes are derived, which have a long lasting appeal and are as spicy as Pingxiang girls. 20 14,65438 On February 4th, Pingxiang foreign pepper was rated as one of the "Top Ten Famous Dishes" in Pingxiang 2014 sponsored by Pingxiang Tourism Bureau.