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| Jiujiang
(Mt. Lushan) Local Flavors and Snacks |
Local
Cuisine:
There are three famous dishes in Mt. Lushan: Stone fish, as small
as needles, they are living between stones in the water and have exceptional
delicacies. Umbilicaria, also growing in the mountain area, contains
several kinds of vitamins with high nutritive value. it is small but
tastes delicious especially when stewed with chicken. Rock partridge,
dark brown in color, it can be found in mountain streams, and tastes
tender. |
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Three-cup
Chukar (a partridge)
Lushan boasts abundant fungi, groupers and chukars. The nourishing
Chukar meat cooked with Lushan local cuisine methods are well received
by domestic and overseas guests for its unique flavor.
Three-cup chukar is one of Lushan¡¯s traditional local
dishes cooked without stock, the chukar meat is braised in one cup
of rice wine, soy sauce and lard. So the dish gets its name: three-cup
chukar. It is dark reddish brown, tastes good and gives off a strong
fragrance.
The dish contains protein, fat, inorganic salts, vitamins and so on.
It can build up the stomach, nourish the blood and lower internal
heat. In particular, it is diuretic and helps to reduce the swelling. |
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Creamy
Baihe:
Baihe is a plant related to the lily family, an eatable water products
with medical effect. This dish is cooked with milk, sugar, sesame
oil and cornstarch. White and with fresh taste, it is a very good
snack in summer to get rid of one¡¯s heat in the body.
The cooking must be done quickly and carefully to prevent the dish
from sticking to the wok. |
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