White sugar cake is an ancient traditional pastry snack in Jiangxi. It has been in Jiangxi for a hundred years. Glutinous rice flour, water, oil and cotton candy. After the white sugar cake is rolled up, put it in a large net spoon and put it down in a pan. After it is fried, it will be picked up and then wrapped in white sugar. It is like a white jade bracelet. The sweet and sour is soft, and it bites down. It makes people feel happy. It won't work. The white sugar cake originated in Nanchang in the Ming and Qing Dynasties. Soon, this white sugar cake is the Zuocha food that is kept by the major tea shops in the streets of Nanchang. It is known as “the five traditional names of Jiangxi”.

Oily, is a fried noodles, but the most special center is the inner filling of the package. Bite down, the sweet syrup mixed with the scent of sesame has occupied your taste buds, soft and delicious.

Nanchang Mixing Powder is a kind of snack in Jiangxi Province, which is the daily breakfast of Nanchang people. Just like the "hot dry noodle complex" of Wuhan people, the Nanchang people's love for powder mixing has been integrated into the years. The practice of mixing powder is also very simple. Put the rice flour into boiling water and heat it, then put it into the dish and add it into the mixture of pepper, peanut, radish, edible oil, soy sauce and chopped green onion.

Nanchang fried rice is a famous Han snack in Jiangxi. The long-awaited Nanchang rice noodles are characterized by whiteness, tenderness, long-lasting rot, and long-lasting frying. Nanchang rice noodles have a long history, and the main raw materials are high quality late rice. It is necessary to go through multiple processes such as immersing rice, refining, filtering, and pulping. Golden butter light Nanchang fried powder, add green vegetables, add eggs, add a variety of meat, tender meat, tough, fresh, and the appetite of one day must be hooked up.

The earthenware soup, that is, the soup, "the earthen jar is boiled, the square is elegant; a can of soup, the world is very fresh." Today's earthenware soup is famous throughout the country in the Nanchang area of ​​Jiangxi. As a representative of amaranth, it has been more than a thousand years old. Crock soup is the best tasting method for nutritious soups. It is the best dietary choice for supplementing nutrition, strengthening body tonic, refreshing and refreshing.

The long-awaited Nanchang rice noodles are characterized by whiteness, tenderness, long-lasting scent, and long-lasting frying. Putting ginger foam, garlic foam, sesame oil, soy sauce, lard, chopped green onion, and pickles, the most important thing is that Nanchang people like it. Pepper and pepper, tender meat, tough and fresh.

Amy, a snack from Jiangxi Minnan. The practice is different, the materials are all the leaves. In the Ching Ming period, the wormwood is flourishing and it is also the peak season for eating Amy. Every year in the spring of March, the Hakkas are doing Ai Mi Miguo to thank the Goddess of Mercy and entertain guests.nThe skin of this product is smooth, the color is green, the fragrance is fragrant, the bitterness is sweet, the texture is soft and tough, and the food is not greasy. Not only the flavor is unique, but also warming the lungs and warming the spleen, dispelling cold and dehumidifying, and has the effect of preventing disease and health care.