Nanchang's food is really also quite a lot, the following Xiaobian to recommend some of the food stores in Nanchang, these foods will really make you want to stop, now we will go together to see in the end what are the delicious places, still in Nanchang partners you have a blessing.
Nanchang's standard is the mixing powder tile soupNo name mixing powder shop
If you ask a Nanchang people which mixing powder is more authentic, then the other eighty percent will answer: they are quite authentic, my home downstairs on the quite good.
These are the standard in Nanchang, but they are also the faith of the people of Nanchang. The next morning after returning home, who is not first shivering a bowl of powder before saying? Cooked rice noodles blanched in boiling water, a funnel spoon shake the water dry, and then accurately snap the powder to the bowl; small spoon fluttering, with chili, soy sauce, scallions, dried radish, fried peanuts, seasonings gathered in the powder, the white of the powder dyed light brown, but also with the light of cooking oil.
From the blanching of the noodles to the mixing of the sauce, the shopkeeper takes only a few minutes, and the action is smooth and flowing. You can find them everywhere on the streets and in the alleys, and they smell of warm rice after they have passed through the water, and they are very soft. Each family has its own recipe, but it's not the same as the other, it's the flavor of Nanchang.
But the veteran eater must not be satisfied with such a perfunctory answer as all good. The more usual food, the more you need to find in the old neighborhoods, inconspicuous facade on behalf of the ripples of the attitude of life, do not show, practice is a kind of normal. One day, my girlfriend Ye Anan comrade birthday, high all night hungry, looking forward to is the bite of the powder. An An's boyfriend is more of a Nanchang native than I am, born and raised in Da Shi Yuan. The restaurant, which doesn't even have a name or a signboard, is a place he grew up eating.
The store opens at five o'clock every day, and at seven or eight o'clock it's packed, and by ten o'clock it's sold out. The powder is fine, the material is sufficient, the taste is moist; meat cake soup is also good, the meat cake is particularly large, can be called the meat pile, eat up the sense of satisfaction is bursting.
Yongsheng Breakfast Store
Yongsheng Breakfast Store on the left side of the mixing store is also an old store, how many years I can't tell you, the time of opening and mixing should be about the same as the mixing store. Doughnuts, candies, hemp rounds and the like are not new, white sugar cake is really unique. Originally, this is a specialty of Jiangxi, the flour is kneaded into a ball and then pulled into a strip folded three times, deep-fried in a frying pan and then wrapped in sugar, the outside of the sweet crispy, the inside of the soft and glutinous. Yongsheng's white sugar cake is so big and full that it's fun just to look at it when it comes out of the frying pan.
Shorty's Soup Shop
At the back of the Blue Ocean Shopping Plaza, next to a small road called Wangjiazhuang Road, across the top is Shorty's Soup Shop. The oldest of these stores is the oldest in the world, and I'm new to it. It's a breakfast place, but it seems to be open 24 hours a day, and there have been times when I've passed by at 10:00 p.m. and still seen the warm glow of the lights. That is a kind of old-fashioned sense of security, again late and hungry, there is this place of food waiting, the heart will have a bottom.
Since it is called a soup store, the first signature food is soup. The rest of the noodles are not far behind. Mixed noodles, needless to say, another mention of the interesting mixed sauce noodles. The Nanchang flavor of the noodles is more of a mixed sauce than a fried sauce, which is very different from the sauce on the northern side. Our sauce is similar to thickening, about some bean paste, sweet noodle sauce and so on, not the old Beijing fried noodles that kind of greasy thick, and do not talk about any vegetable code, is to rely on dried tofu and cucumber and other side dishes diced, and even the noodles together with the sauce brushed into a dark color.
Laozuo Fried Noodle
There are old restaurants that are hidden from view and those that are known to the public, and Laozuo Fried Noodle is clearly the latter. A few years ago, I took a cab in Nanchang, just to hear the radio talk about the old left fried noodles, I asked the driver where the master, the driver looked at me with a kind of surprised eyes, said seriously: old left you do not know, you are Nanchang people?
I heard that when the business is the best, the old left store is crowded with people, the door and squatting and standing, just for the mouth of the noodles. The store is on Jewelry Street, the same place Rabbit grew up patronizing. Rabbit said that the noodles in this shop are very special, real hand-rolled noodles, but I think the alkali flavor seems too heavy. I preferred the mixed sauce noodles at Shorty's Soup Shop more.
Oil cake and biscuits, croquettes and marinara
Zhang Kee Cake
Jewel Street is home to many down-to-earth street foods, and besides Lao Zuo, there's also an Oil Cake stand that's been around for a few years now, on the corner of Jewel Street and Zhang Jia Zi Lane. There is no store, just a small stall, but business is very good, often have to queue. I don't know the exact time of the stall, but every time I pass by during the day, they are always there.
The process of frying cakes is not complicated, the dough is added with meat and deep-fried in a pot. But how thick the dough should be, how to match the meat, and what kind of frying is good, all have their own rules. Some of the oil cake fried too dry, oil flavor is too heavy, a touch on the broken; some of the filling is too little to eat only the flavor of the noodles, with the thin crispy like; some are too soft, with the spread of the same cake, lost the crispiness of the oil cake.
Zhangji's pancakes are filled with meat or chives, and there must be chili peppers inside, the flavor of fresh with spicy, but not greasy. The small dough is pressed into a large cake, and then poured into canola oil to wash and fluff it up, making it crispy and flavorful. Just out of the pot a little bit cooled a little bit can be eaten, then the best texture, a bite is enough to make people can not stop. If you put it on, the filling is still good, but the overall crispness is gone, and the flavor is greatly reduced.
The daily cake
In order to argue which is more delicious Zhang Ji's oil cake and the daily cake, we specially after buying Zhang Ji quickly ran to the daily, side by side to taste the two flavors to do a comparison. Every day cake is also more than twenty years old store, jianghu status is similar to the old left, business is also quite hot. Originally in Wangjia Lane, and later moved to the junction of Xiangshan South Road and Ruzi Road, right next to the COCO Milk Tea. The oil cakes are all freshly made, and the queue is inevitable.
The two families compared to each other's strengths: Zhang Ji's filling flavor is heavier, spicy and chive flavor, addictive to eat; every day cakes inside is pure meat, minced meat is large and more, and very fresh. Every day the flavor is more gentle and light, not punch; Zhang Ji's impact is strong, suitable for people who like heavy taste. In terms of heat, Zhangji's is more crispy and Tiantian's is more soft, which is more like the Cantonese flavor.
Small Cheng burrito
Oil cake is simple, because the oil name cake, compared to the concept of burrito is much more complex. Different areas of different say, it seems that the connotation of the whole different: or refers to the north of the mahjong biscuits, thick and solid, layers and layers of sesame sauce plus noodles incense; or refers to the Huangqiao biscuits, two sides of the crispy yellow; or refers to the Huangshan biscuits, the size of a small, outside the yellow crust, full of dried plum and pork, fat and thin mixed.
In Nanchang, baklava is quite a thin piece, can be round or oval, the outer skin is dry with crispy, inside a layer of light meat or sugar. Street push a cart with a large gasoline barrel like grill, even sweet potato with baklava are sold. I remember when I was a kid the baklava was cheap, 50 cents for one, now it's about quadrupled to two dollars a piece.
Smaller Cheng baklava is a different style, and it has become a Netflix store since I don't know when, with Liu Ruoying said to have patronized it. The place is not hard to find, in Xiao Gongmiao Lane on Xiangshan North Road, the alley opposite the First Hospital. Every afternoon when I ride my bike from Xiangshan North Road, I can see a long queue in front of Xiao Cheng's bakery. Originally, there were about only two flavors, sweet and salty, the sweet was sugar and the salty was meat, and then anything with dried plum and beef was developed, and they were all delicious. Filling more, the flavor is heavy, the thin pie crust to support the full. One bite, very satisfying, two is a full meal.
Dihuang grilled halogen
Halogen is the main event in the life of Nanchang people, whether it is a mouthful of addictions or on the table under the wine, soy sauce and halogen products are certainly essential. Even on the neighboring provinces, are more or less the same: Hunan has the best flavor, Hubei has Zhouheiduck, Jiangxi has Huangshanghuang. But given that the streets have long been full of Huang Huang's outlets, I even found a while ago that there are chain stores in Beijing, there is no need to recommend Huang Huang in particular.
I've been eating a lot of Huang Huang's duck, beef skewers, and mossy vegetables since I was a kid, and the store at the intersection of North Xiangshan Road and Fushan Road is still there. However, it is more worth mentioning is still emperor Huang, no branches do not need to publicize the old store also deep people's hearts, burst out of the incident of chili essence also did not reduce the degree of fire.
The specialty of Dihuang is fresh and spicy, the flavor of the sauce and marinade is lighter than Huang Shanghuang, only the prominent fresh and spicy flavor, not spicy models have been able to put the foreigners spicy to doubt life, spicy models can be the local people spicy to doubt life.
An Da Ma
An Da Ma pills are also childhood memories, a variety of pills seem to be about the same size, appearance, color slightly different, after frying dry and strong. There are many flavors of pills, such as corn, pork ribs, beef, but they are covered with chili powder and become almost the same flavor, so it's not easy to get the flavor out of the pills. It's like a woman with heavy makeup, looking for the real thing through a thick layer of whitewash.
Red hot and heavyNanchang had a popular local dialect drama called "Songbai Lane Wanjia people". The Nanchang dialect is not easy to understand, but locals hear it as extremely flavorful. The theme song of this drama, "Quinoa Fried Bacon," has a lyric that says, "The days are fragrant and red-hot. Gan cuisine compares life to this flavor, which is red-hot. In the humid weather of the middle and lower reaches of the Yangtze River, chili peppers are the only way to get rid of humidity, and give a heavy spice to the watery life.
Nanchang people spicy, dishes also love to put soy sauce, just look at know how much taste. When I was a kid, there was a popular street snack called chili cake, in fact, chili powder seasoned with salt and pressed into a cake, and spicy and salty. And boiled must put chili, deep-fried must brush the spicy sauce, stalls in pots of all kinds of skewers are also hot and spicy piece, feel casually shake can be down three pounds of chili powder - Nanchang words called chili end.
Neighborhood
The newer Gan cuisine upholds this old flavor, such as neighborhood. In Nanchang dialect, neighbor means neighbor, Nanchang people often say next door neighbor, used as the name of the store has a very intimate feeling. Neighborhood House's signature dishes are flower armor, crab legs, chicken claws and so on, most of the dishes are bright red. Cold lotus root slices are what we used to eat when we were kids. The lotus root must be boiled whole in water until it can be pierced by chopsticks. After boiling, it is then cooled down and cut into pieces. The original street 50 cents can buy a dozen slices of a small bag, spicy people keep shivering breath still want to continue to eat. The neighboring house's lotus root and green bean soup are no different from the memories.
The best chicken feet is also one of my favorites, with the braised method of cooking, the bones and flesh separated from the meat is soft and flavorful, almost can be used to melt in the mouth to describe. The chili pepper is naturally essential, fresh and spicy are ten percent. The Nanchang word "jiejie" means "superb," which is a good way to describe the chicken feet. I once led a Sichuan friend to eat neighboring houses, the girl on the chicken feet rave, straight to say is the best she has ever eaten chicken feet. The flavor is evident in the fact that it is recommended by a person from a major foodie province.
Wang's try
Neighborhood is still the old taste of the new store, more authentic taste or in the deep fly hall. Jiandeguan is one of the best places to eat in Nanchang, and Wang's Taste has moved to Jiandeguan, so it's easy to find. If you search online for Wang's Taste, the address is written in the alley across from the Yifeng Pharmacy in Jiandeguan. This is the kind of old store that doesn't worry about its customer base. In fact, that alley is called Frozen Rice Alley, it's just that normal maps don't mark it out, and Wang's Try It sign is so big that you can see it when you walk to the entrance of the alley.
Wang's Try doesn't even have a menu, so the waiter will give you the names of the dishes as soon as you sit down. In other words, what's on the menu depends on what the owner has bought today. The characteristics of the dish is also heavy, especially the soy sauce color is extremely heavy, even chili pepper scrambled eggs are black, but will not be too salty, but also very tasty. Fresh and spicy rice is the characteristic of the old days of the stalls, sauce rich meat dishes are enough to make people wildly swallow rice three big bowls.
Small Oriental Restaurant
Some of the stores are found at parties with friends, and some are recommended by local friends, and I really ate my way up to the small Oriental restaurant, which is almost a household name in Nanchang. Before the demolition of the old store in the small Oriental, I lived in the next four floors of the small building. Standing on my own balcony, I could see the pomelo skins, ducks and sausages drying on the roof of Little East.
Childhood memories are of not having enough food at home, so I would go downstairs to Little East and bring two dishes up, and then return the dishes when I was finished. The driver asked what the location of the Bayi Bridge, and answered directly to the small Oriental on the line. I don't know how many years the store has been open, anyway, pomelo skin, steamed pork, beer duck is known far and wide. It's no exaggeration to say that the pomelo skin of Little East is definitely the pinnacle representative of the pomelo skin industry, and I have not eaten a better pomelo skin than that so far. Uniformly thick and thin, the peel is braised with diced shiitake mushrooms and minced pork, turning it into a brownish-yellow color with soy sauce, fresh, soft and flavorful, with the aroma of pomelo, which, together with the unique texture of the pomelo peel, pierces the flavor just right and evokes all the memories.
Eating all kinds of fruit peel is about the unique side of Nanchang diet, in addition to pomelo peel watermelon peel, winter melon peel can also do dishes, fried or cold can be.
After the demolition, Xiao Dongfang moved to Wangjiazhuang Road behind the Blue Ocean Plaza, not far from the short soup store. The flavor hasn't changed much, just the feel of the storefront is gone. But then again, Little East's facade is facing the road, so it's not hard to find.
YiPinShen
The Fire Temple in the YiPinShen is really in the bosom of the family, can follow the flavor to go are gourmets. Originally a product fresh even store name is not, just because the signature dish called a product fresh, and over time everyone will be so called. Since there is no store name, the natural signboard also does not exist.
The alley behind Parkson Mall is so crisscrossed that a map can't pinpoint the exact location. The stores are small enough that reservations are usually required, and they're closed at noon on Mondays and Thursdays. It's not easy to get there at the right time and be seated. The so-called Yipin fresh is fish and lamb, split this fresh word. Underneath is laid vegetables and vermicelli, on top of a small mountain of green onions, ginger, garlic and chili peppers, rolling red oil a drenching, similar to the Sichuan cuisine boiled slices of meat approach.
I preferred the flower nail and crab legs at Yipinxiang, which were spicy and sweet, and spicy enough to be flavorful. As a Nanchang resident who loves noodles, I'm bound to ask for a bowl of light noodles to soak in the soup after eating the flower nail meat. The menu of the old store also seems to have never changed, but how to eat are not tired. For example, the stir-fried chicken ankles and wrists are not too meaty but flavorful, which I've never seen elsewhere. The signature rose chicken wings were not the traditional Nanchang flavor and were a bit too sweet.
Cloudland Eco Park
Gan cuisine is not a cuisine, but a convention, so it doesn't seem to be so much on the table. Most of the good taste of the dishes, always have to find in the home-cooked small restaurant. Cloudland Eco Park can be regarded as the only high and flavorful enough hotel, can be selected for two reasons: the environment is very good, the entire hotel is a large area of indoor gardens, small bridges, green bamboo pavilions, there are a few points of the ancients Qu Shui Liu Goblet of the mood; dishes are also good, improved Gan on the stage, color and flavor, will not be only in the look and not in the food.
Bamboo shoots and bacon is considered one of the traditional Gan dishes, asparagus crispy, bacon flavor, fried together with the flavor of each other, the pearl is just right. Spare ribs noodles are thin noodles, soft and flavorful, the sauce of the spare ribs did not enter the noodles, roots have a full flavor.
Those years often high night snacksNanchang's most famous place to eat snails on two: tie horse pile of Xiong's snail king and old Min snail hall. Now these two streets and alleys have branches, I have not eaten in every branch, just vaguely think the most delicious or the old store.
Xiong's snail king
Xiong's snail king of the old store face is very broken, place is also small. Now not far from the old store, a new storefront has been opened for dine-in. Besides snails, Xiong's Snail King is actually most famous for its paper-wrapped quails and pork liver powder. The paper-wrapped quails are small and crispy, with a crispy exterior and tender interior. Once you open the paper bag, the smell of charcoal will emanate, extremely attractive. The deep-fried dumplings were also very tender and full of flavor. The pork knuckle was also surprisingly good.
Lao Min's Snail House
Lao Min's is a little less flavorful than Xiong's Snail King. For the same paper-wrapped quail alone, Lao Min's is dry and faggy, not much to eat. However, Lao Min's razor clam flavor is good, with a kind of fresh and sweet taste. Fresh and spicy, sweet and oil, a strange mixture, and other razor clams pure spicy is not quite the same. The snails are similar, but I didn't notice any difference.
Mustache Barbecue
The main focus of the evening meal is inevitably barbecue, in my opinion, skewers with flower nail is really the gods do not change. On the single flower nail, Su Pu Road's beard barbecue is absolutely unparalleled. The raw materials are excellent, almost no empty shells to eat, sand is not much. Freshly fried flower armor, each top full, the soup is yellowish brown, fresh and spicy. The flavor is not complex, but very good, and not too oily, after eating it can really make you think about it and haunt you. The rest of the barbecue is of course quite good too, like the chicken wings in honey sauce and the bean puffs brushed with honey.
Mustache barbecue store how old I do not know, the original signboard has been smoked and burned to lose its original face, the owner of the beard is unforgettable, a glance to know who. Facade is not big, looking at the corner of the street only a small stall, in fact, inside a hole in the sky. We count the regulars, there are also many special ways to eat. In the flower nail soup soaked noodles, noodles and rice, we agreed that the powder is not flavorful enough, soaked noodles are the best, soaked rice flavor is slightly heavy.
Fat fried
Fried seems to be Nanchang's unique food, coincidentally, I have more than 10 years of friendship with the young owner of the fried store. The fat fried is very popular with students, featuring chili sauce, the owner's wife handmade, fresh and spicy aftertaste. The heat of deep-frying is also very good, once the oil, not dry, not firewood, only crispy and oil flavor. Of course, this kind of stuff is unhealthy at first glance, but junk food makes people happy.
Tan Thirteen Crayfish
Tan Thirteen's crayfish is sure to have most Nanchangites nodding their heads in approval. I have not eaten in the branch, located in the main store on Funashan Road often let me can not stop, sitting on the street in the summer queuing also have to wait. Sauce burned king prawns to remove the shrimp line, the sauce full of flavor, after pulling off the head just need to gently pull both sides of the shell will naturally fall off, very convenient. There are also different steamed crayfish, shrimp taste sweet, no odor, enough to prove the quality of shrimp meat. A steamer comes with a mixture of soy sauce and mustard seasoning, which is just the right amount of salty and light.
Sauce roasted shrimp extremely flavorful, salted egg yolk shrimp balls are very crispy, but also good
Vegetarian joyFor the meatless Nanchang people, vegetarianism has been considered non-mainstream. Vegetarianism in Nanchang in recent years has slowly become popular, about eating more meat, need something light to adjust the appetite, or believe in Buddhism, believe in tea, seek inner peace declared in the mouth. Do not utilize the many characteristics of meat, only pure vegetarian, but also a variety of flowers, novelty, it is not easy, extremely test chef skills. It's like dancing in shackles.
Go Vegan
Good vegan food should be clean and happy, not relying on synthetic seasonings or refined by-products, and forcing it towards meat. The vegetarian is diverse and can rely entirely on the characteristics of the food itself to make a variety of flavors. Yang Ming East Road on the mouth of the go eat vegetarian is about this, known for the delicate, vegetarian and carved, very fine beauty.
The Auspicious Tree
The Auspicious Tree on Jiangda South Road is another story. The venue is small, and the decor is not sophisticated or elaborate, with two small rooms plus a small hall with just four small tables.
The location of the Lucky Tree is quite inconspicuous, in the parking lot by the roadside, the most inward place. The owner, Li, is a funny guy and a straight talker. The name of the restaurant is "A Bowl of Noodles", and the name is also "Hibiscus", which is a very vulgar and elegant name. The noodle dish is similar to the Nanchang noodle dish, but with a slightly different seasoning, and the noodles are strong. There is also a rule that every customer can donate a bowl of noodles to the store, so that when they meet someone in need, the store will treat them to a bowl of noodles, which is also a merit.
Bountiful Vegetarian Life
Going vegetarian is the essence of a big store, like a big girl, every move of the pearl hairpin shaking, cloud temples with the wind, everywhere is not beautiful. Abundant vegetarian life as only one chef's private dining, that is, Jiangnan Jasper, sometimes spicy and delicate, sometimes charming. This vegetarian private dining does not accept a la carte, only one table of guests at a meal a day, it seems to be 39 yuan for one person, the dish chef will be arranged according to the number of people.
Regardless of the ingredients, flavors or plating, sumptuous are impeccable, a look at the exquisite mind. For example, there is a cold dish that looks like beef phyllo, but is actually a layer of bamboo shoots outside the bamboo coating, flavorful and fragrant. Apricot mushrooms after oil slightly crispy, a little salt seasoning on the fresh aroma can be, natural beauty does not need to be more decorated.