江西美食介绍PPT英文

Main ingredients: moxa, brown rice flour, glutinous rice flour, cornflour or sweet potato flour right amount, sugar right amount, baking soda
There is a saying called "no fish do not become seats", reflecting the characteristics of Nanchang people's dietary customs.
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Gannan fried fish
"small fried fish" is one of the "three fish" in Ganzhou, which is a special local dish in Gannan. Gannan cuisine production fine, in the heat and knife workers pay more attention to.
Steamed bamboo shoots
Bamboo shoots are probably the most widely distributed wild vegetables in Jiangxi Province. There are winter shoots in winter, and spring shoots in spring. And spring shoots are divided into many varieties, such as bitter bamboo shoots, water bamboo shoots, small bamboo shoots, and so on. Baking soda and bamboo shoots are absolutely human delicacies.
Lotus Blood Duck in the "Lotus" is also a place name, located in the western part of Jiangxi Province, Lianhua County, is the only county city named after the flowers.
Sliced duck with Gan flavor
The taste of the duck is sweet and salty and peaceful. It has the effect of nourishing yin, nourishing the stomach and dissolving swelling with water. A sliced duck cut with a knife is absolutely superb.
Steamed towel gourd with whitefish
Xunyang fish fillet with tender meat and fresh taste
This dish is a local flavor of Jiujiang. Golden color, smooth and oily, tender meat taste fresh.
Jinggangshan bean peel
Main ingredients: bean curd skin, red pepper, green pepper, garlic, green garlic, bacon (bacon), soya sauce, cooking wine, sugar, salt.
Pumpkin Stewed Chicken with Three Cups Sauce
Stewed Chicken with Three Cups Sauce is the famous Jiangxi cuisine, the biggest characteristic is does not add the water, but by a cup of oil, a cup of soy sauce, a cup of rice wine to cook, therefore also obtains this name. Melons are rich in carotene, will dissolve in the fat, while the pumpkin will absorb some of the oil, play a role in the solution greasy, so that this dish to eat a special flavor, but also more
Roasted cauliflower in Jiangxi Farmers' Home
Ingredients: a cauliflower, bacon, green red, garlic, green onions. Oil, salt, oyster sauce, soy sauce, monosodium glutamate (can be avoided).
Lees fish
Distiller's grains fish is one of Jiangxi's specialties. Every autumn and winter, many family women will begin to cook lees one after another, starting with rice wine and pickling fresh fish. Each step will be done by one's own hand, in order to make a bowl of distiller's grains fish that smells like wine and can be eaten and drunk on an aperitif basis.
Warm-up recipe for winter sand-bowl dog meat The Winter Solstice is coming, after the East is counting nine, this is the coldest time of the year. So how do we warm up against the cold? The most effective method is diet. In the north, people like to eat Mongolian Hot Pot to warm up, while Jiangxi people like to eat dog meat to warm up.
Jiangxi Qingming Fruit
Qingming fruit in the dough will be added to the sugar, so steamed Qingming fruit its smooth and shiny cortex, people are very greedy.
Nanchang and other places, the autumn and winter when the universal production of tofu milk, known locally as "bean ear", is the people's breakfast with porridge dishes.
Anti-ultraviolet loofah soup
Nanchang a cool anti-UV loofah soup.
Raw material: loofah, Laver, salted egg, mushroom. Ingredient: shallot
Roast duck with beer
Jiangxi mould bean curd
When you're in the haze of hot pot, when you're bombarded with abalone and crab meat, do you think of the moldy tofu of your hometown that's covered in red chili powder and soaked in oil?
Delicious snack burnt with wheat Delicious snack
wheat paste burn is a major feature of Jiangxi, delicious snack wheat paste burn green and pleasing to the eye, fragrant soft, delicious taste, nutrient-rich, more food is not greasy. It's popular.
Drunken shrimp
Jiangxi people's feelings for small river shrimp is like the feelings of Fujian and Guangdong people for sea shrimp and crabs, and naturally they are also good at making a fuss about river shrimp. When the shrimps were still small, the Jiangxi people caught them and dried them into dried shrimps. When they cooked persimmon melons and winter melons, they threw down a small handful. When the shrimps grew up again and had a length of three to four centimeters, it was undoubtedly a