Nankang Specialties

There are many kinds of special foods in Nankang. Many people will eat dragon and phoenix soup when they arrive there. This soup has a unique taste. Duck meat is used in it. When making it, you need to blanch the duck meat and then boil it. This way the taste will be better and more authentic. In addition, you can also add some wolfberries, lotus seeds, red dates and other ingredients to it.

It is said that Xiao Qiao's stewed white duck originated in the Three Kingdoms period. When Zhou Yu, governor of the Eastern Wu, led his army to station in Chaisang, his wife Xiao Qiao used cordyceps, zelan and white duck to stew a nourishing dish for Zhou Yu to eat. It was called "Chaisang Duck" at that time. Later it was called Xiao Qiao stewed white duck and became a traditional specialty of Jiujiang.

Features: Stewed with white duck and cordyceps. The finished dish has a rich soup, the meat is tender and crisp, fragrant, fatty and nutritious.

Process: Kill the white duck, clean it, blanch it in boiling water, remove it, remove the blood foam, put it into a clay bowl or casserole, add the washed Cordyceps sinensis and Zedoaria, ginger, scallion knots, Shaoxing wine, and water, bring to a boil, then simmer on low heat until the duck meat is tender and the soup is rich.

Wuyuan Dragon and Phoenix Soup is characterized by its light red color, sweet and salty taste, crispy meat and fresh flavor. It is invigorating and refreshing, making it an ideal nutritional supplement in autumn and winter. Preparation method: First kill the snake, remove the skin, leaving the head and tail, remove the internal organs, use scissors to cut off the teeth and venom glands, and then wash. Shell longans and lychees, remove the cores of lotus seeds, and wash wolfberries and red dates. When cooking, place the snake and chicken in a bowl, add longan, lychee, lotus seeds, wolfberry, red dates, ginger, salt, 750 grams of water, steam until soft, sprinkle with pepper and serve.

According to legend, this dish was first created by Wen Tianxiang, the prime minister of the Southern Song Dynasty who was well versed in cooking. He liked to eat tender pork. When he was the prefect of Ganzhou, he cooked a dish called "Stir-fried diced pork tenderloin" himself. Later, people took his nickname "Wenshan" to commemorate him and called this dish "Wenshan Pork Tenderloin". It has been passed down to this day.

Features: Stir-fried pork tenderloin and chili peppers. The finished dish is white with red in color, the meat is tender and smooth, and the taste is fresh and spicy. Process: Take the pork tenderloin, wash it, cut it into dices, add egg white, salt and starch to mix and coat it, remove the seeds of the red pepper and cut it into the same dices as the meat. Heat the wok, add lard, add the diced meat, take out the oil, drain the oil, scoop a little oil into the wok, stir-fry the diced chili, add the scallion, add wine, diced meat, and fresh soup and bring to a boil, thicken with wet starch, and drizzle with cooked oil.