Ji' anxian gourmet

The delicacies in Ji 'an County include Denglong powder taro, Hengjiang grapes, Donggu green tea, Yonghe tofu and Manman driving.

1, Denglong powder taro: Denglong Township is located in the southwest of Ji 'an County, Jiangxi Province, and belongs to hilly areas. Powder taro is one of the local specialty agricultural products. Due to the unique soil environment conditions in Denglong, a unique high-quality powder taro was planted, which was large and uniform, smooth and delicious, and rich in nutrition.

2. Hengjiang Grape: Hengjiang Grape is a specialty of hengjiang town, Ji 'an County, Ji 'an City, Jiangxi Province. With its unique charm, Hengjiang grapes with large round grains and good taste are moving from the red land in Ji 'an County to the whole country and into thousands of households. 20 10 won the reputation of "the hometown of grapes in China".

3. Donggu Green Tea: Donggu Green Tea is produced in Donggu Mountain Area of Ji 'an County and is one of the famous local teas. Because of the fog all the year round, the diffuse light irradiation time is long, and the fresh leaves of tea are tender, thick and of good quality. The tea products made from it are compact, slender, tall and straight, with sharp seedlings, heavy bones and green color. After being brewed with water, the tea leaves are fresh and tender, bright in color and sweet in taste, which are quite popular among drinkers.

4. Yonghe Tofu: In the Southern Song Dynasty, when Wen Tianxiang rose up against Yuan and led his troops through a town separated from his hometown by water, he was short of food and grass and his morale was low. Yonghe people comforted the army with local tofu soup. Wen Tianxiang tasted it and praised it again and again. Encouraged by the tofu soup, the troops continued to fight against Yuan with high morale. After the national hero Wen Tianxiang died for his country, Yonghe people named the tofu he tasted "Yonghe Tofu" in memory of him.

5. Well dressed: There is a famous dish in Jiangxi called "Well dressed". This dish uses Jiangxi Ji 'an native chicken. After removing hair and viscera, marinate with ginger and cooking wine for half an hour, then coat with sugar, fry in a wide oil pan and color, then add sugar, vinegar, soy sauce and spices, stew until crisp and rotten, then fold it up and use it with chicken.