Food

Yichun large steamed stuffed bun

Yichun large steamed stuffed bun is famous snacks in Yichun, with its unique taste to many citizens and tourists be unable to help one's greedy, It is not only loved by Yichun people for their breakfast  but also most, popular choice by the tourists Yichun large steamed stuffed bun was recommended by "people's Daily" as " one of the ten famous steamed stuffed bun in China ".

The “flying to the Moon” is regarded as a mark amount Yichun large steamed stuffed bun:
1,The Characteristic of  large steamed stuffed bun is big in size and large in filling. The common size cage can only be enough for one Yichun large steamed stuffed bun;
2, large steamed stuffed bun is paid attention to the use of materials, filling is natural ecology, health and pollution-free, Pork must be from  mountains households pork, and manually prepared ensure the taste of the delicious;
3, The water used must be best spring water, Yichun steamed stuffed bun is with the rich-selenium water and Flour, made steamed sweet waxy soft;
4, the big steamed taste good, The first taste of the steamed bun is particularly soft, slightly sweet, melting in your mouth; and then the feeling of having soup outflow, unlike the soup dumplings so juicy, it is just right, this juice made bun stuffing texture soft tender and fresh; filling is pure meat, but modulated delicious not greasy feeling;

Because of the big round moon like the big steamed bun was used to be called honeydew big bun, it was also vividly called, CHANGE fly to the moon” ,or just “fly to the moon”.

Wentang steamed sponge cake

Wentang steamed sponge cake is the unique style of wheaten food, eat a bite and will left a lingering fragrance in the mouth, lead a person to endless aftertastes, soft and elastic, waxy and non stick, and sweet but not greasy. Wentang steamed sponge cake has a clear demarcation, and mixing black sesame and soybean powder with lard white sugar will get this enough fragrant and sweet.

Selenium salt preserved egg salad

Method: five selenium salt preserved egg, cut into four pieces, placed in the dish. Not a little meat, garlic amount, chili sauce, soy sauce.
Hot pot, according to the order of oil, garlic, minced meat, soy sauce, pepper, hot pepper sauce to oil, preserved egg in sprinkle a layer of sugar, the pot. Pour in the material with preserved egg, can be sprinkled with chopped green onion. Selenium salt preserved egg body soft and elastic, smooth and not sticky protein bright, can see the figure, taste delicious, clear greasy refreshing, lingering fragrance.

Mingyue Mountain small crispy fish  x

Wild river fish is cooked with common household spices. Small garlic taste fish is made with, fresh garlic leaf for removing Fishy Flavor, embellished with fresh red pepper. Garlic taste small fish with colorful and spicy salty moderate, aroma, tempt your taste buds.
People in Jiangxi like to dry river-fish, or pickled salted fish, this is a major one of the features of Jiangxi.
1,wash the river fish, drain water (directly rub with kitchen absorbent paper to save time);
2, the fresh garlic leaves is cut into pieces, ginger, diced fresh red pepper cut into irregular pieces;
3, oil in the pan till the 70% boiling hot, put the little fish in the pan fried until golden brown, take out and drain oil for further use;
4, Leave a  small bit of oil in the pan, put red chili of garlic and ginger for fragrant, then put back fried small river fish into the pot and stir fry;
5, fry for a while with wine, sugar, then put salt, basil sauce and light soy sauce;
6, and finally put into the fresh garlic leaf and MSG, then done.

Moon Mountain features steamed egg

Ingredients: chicken, egg, salt, cooking wine.
It can be steamed, long cooked, mainly to see the heat, weather factors, my approach is almost the same, with chopsticks in the middle egg poke, if it is thin enough, the egg placed two, does not look good, opaque, is too thick, there is a reason the heat is over, mainly afraid of children, can be cooked a little done. If you like to eat, I suggest an egg enough, and steamed out will be very tender, very beautiful, like jade.

Mingyue Mountain hot spring bean curd

Mingyue Mountain hot spring bean curd adopts Wentang homegrown beans, the new beans are tidy grains, no impurities, no pests and no moldy and bad to be good. In addition, which are required to be soaked in Se-enriching hot spring water. It requires eight procedures before and after the successful production of Mingyue Mountain hot spring bean curd. Take a fresh bean curd and flat split in two thin slices, then diagonally cut twice; drain the cooked lard into the pot, put on the prosperous fire and cooking until 60% heated, keep the hard bean curds frying for 2 minutes, and take them out for use; again drain the cooked lard into the pot, put on the prosperous fire and cooking until 60% heated, place the  cutlets and dry red peppers together in the pot for slight stir-fry, then add cooking wine, soy sauce, hard bean curd and salt black bean simmering for 3 minutes, after a slight simmering put leeks, lard and aginomoto etc, at last drizzle with sesame oil and remove from heat. This kind of production of the bean curd, with meats and vegetables, golden colour and lustre, freshness and strong flavour, lubrication and fresh taste and long finish, and is very good for human health.

Wentang steamed sponge cake

Wentang steamed sponge cake is the unique style of wheaten food, eat a bite and will left a lingering fragrance in the mouth, lead a person to endless aftertastes, soft and elastic, waxy and non stick, and sweet but not greasy. Wentang steamed sponge cake has a clear demarcation, and mixing black sesame and soybean powder with lard white sugar will get this enough fragrant and sweet.