江西特色美食小吃？英文双语对照

江西特色美食有：

1、南昌炒粉

南昌炒粉是江西地区有名的特色小吃。江西是鱼米之乡，盛产大米，因此也有很多大米做的食品，其中米粉是老百姓日常主食。将粉煮熟，再捞起，然后将粉放入油锅里通过明火翻炒，放入酱油、辣椒粉、青菜等配料，有米的醇香和爆炒的煎炸味道。这是一道风味独特饮食，方便容易制作，可做正餐使用。读大学时期，吃了不少南昌炒粉。可以加入不同的佐料，衍生出了很多品种。如猪肉炒粉、牛肉炒粉、肥肠炒粉、鸡蛋炒粉、豆芽菜炒粉、三鲜炒粉、黄花菜炒粉等等。

南昌炒粉

2、南昌拌粉

将米粉放入沸水中涮热后装盘并放入剁椒、花生米、萝卜丁、食用油、酱油、葱花等佐料调拌而成，可根据个人口味进行佐料的比例搭配。南昌米粉与其他地方所产的米粉不同，对粉的韧性要求特别高，未煮的生粉根根结实、透明，煮后的熟粉条条细嫩、洁白，具有久泡不烂、久炒不碎、韧而不硬的特点，主要在早餐时食用，再配上地道的“南昌瓦罐煨汤”那就是地地道道的南昌风味早餐了。

南昌拌粉

3、南昌瓦罐煨汤

据说中国有三大神秘网络组织，沙县小吃、兰州拉面还有南昌瓦罐煨汤，遍布祖国大江南北。在南昌吃货行家心目中，喝汤除了讲究食材的新鲜，更注重煨制的方法。不添加任何色素香精，经过数小时煨制，具备汤清澈、色流金、入口鲜、味回甘。才能算是一款正宗的南昌瓦罐煨汤，才能满足南昌人挑剔的味蕾。从最简单的光（肉饼）汤，到各种家禽菌菇等等食材，唯有用慢火煨制出汤来方才是精华的体现。

南昌瓦罐煨汤

4、酒糟鱼

是一道江西省鄱阳湖一带的汉族传统名吃，最好选半斤左右的鲫鱼，腌制，晾到半干时，然后放进酿好的米酒坛里封起来。十多天后，就可以取出蒸着或煮着吃。这道菜关键在酒，要把酒做得老一些，有烈性。渗入枣木红色的鱼肉中，酒的色泽散发出一种沉醉之美，再有酒香飘来，令人神往。

酒糟鱼

5、三杯鸡

是江西省地方传统名菜。三杯鸡始于江西，成名于台湾。因烹制时不放汤水，仅用米酒一杯、猪油一杯、酱油一杯，故得名。

三杯鸡1

三杯鸡2

6、上饶鸡腿

在坐火车的路上的时候。经常在火车上有叫卖各种美食的，其中就有一个比较出名的上饶鸡腿，不止在江西上饶售卖，甚至很多火车上都有卖。吃起来也是非常的不错，特别是在长途火车上，吃点鸡肉补充体力也是不错的。

上饶火车站

上饶鸡腿1

上饶鸡腿2

乘客在火车站吃上饶鸡腿

7、石城肉丸

石城肉丸，是赣州市石城县客家人做生日喜庆，红白筵宴款待宾客的礼仪方式。2010年6月，石城肉丸制作技艺被列入省级非物质文化遗产代表性项目名录。在客家人的传统宴席中，肉丸、鱼丸为二道享有盛名的主菜，也是传统特色菜。石城的手工肉丸都是选的精猪肉切成小片 然后把它放入特制的石料臼内，用木锤把它打烂，我们叫它打料。最后把它打成肉泥，搓成小丸子放入蒸笼内蒸熟，就可以开吃了。

石城肉丸1

石城肉丸2

8、藜蒿炒腊肉

藜蒿，属于一种野生植物，一般野生的均长在湖泊草滩岸边附近。江西鄱阳湖沿岸一带最多。在南昌当地有句俗话“鄱阳湖的草，南昌人的宝”。江西人做藜蒿比较擅长，将藜蒿去根后的嫩茎切成段，腊肉切成丝。先炒腊肉，后加入藜蒿和葱段煸炒，加入汤料，片刻起锅即成。成菜后，腊肉金黄，藜蒿青绿，脆嫩爽口，且有一股特别的清香味道。我们江西的藜蒿炒腊肉有“脆嫩爽口，醇香柔润”的特点。在2008年，藜蒿炒腊肉入选了“奥运菜单”。

Jiangxi characteristic cate has:

1, Nanchang fries pink

Nanchang fries pink is Jiangxi area famous characteristic is fastfood. Jiangxi is an abundant place, teem with rice, because this also has the provision that a lot of rice make, among them ground rice is common people daily staple food. Thoroughly cook pink, scoop again, put powder oil next break up through bright fire in boiler fry, put the burden such as pink of soy, chili, green vegetables, the alcohol that has rice is sweet and explode fried decoct blast flavour. This is a gust distinctive food, go to the lavatory to be made easily, can do prandial use. Read university period, ate many Nanchang to fry pink. Can add different spice, derived a lot of breed. If pork fries pink, beef,fry pink, pig's large intestines to fry pink, egg to fry dish of pink, bean sprouts to fry pink, 3 delicacy to fry pink, day lily to fry pink to wait a moment.

Nanchang fries pink

2, Nanchang mixes pink

The outfit after the scald thin slices of meat in boiling water in putting ground rice boiling water is hot dish put chop any of several hot spice plants, pignut, turnip to the spice attune such as oil of fourth, edible, soy, chopped green onion mixes and be become, the proportion that can have spice according to individual taste is tie-in. Nanchang ground rice and the ground rice that other place produces are different, particularly tall to tenacity requirement of pink, the root of unripe pink root that did not boil is strong, transparent, the ripe noodles made from bean or sweet potato starch after boiling delicate, white, have long bubble is not sodden, long fry not broken, pliable but strong and not hard characteristic, basically be when breakfast edible, deserve to go up again pure " soup of cook over a slow fire of Nanchang made of baked clay canister " that is genuine Nanchang gust breakfast.

Nanchang mixes pink

3, soup of cook over a slow fire of Nanchang made of baked clay canister

Allegedly China has 3 large secret networks to organize, fastfood, Lanzhou helps sanded county the face still has boiling water of cook over a slow fire of Nanchang made of baked clay canister, spread all over north and south of motherland great river. Goods connoisseur mental view takes in Nanchang in, drink Shang Chu exquisite those who feed capable person is fresh, pay attention to the method that cook over a slow fire formulates more. Do not add any pigment essence, the course counts hour cook over a slow fire to make, have Shang Qingche, color to shed delicacy of gold, entrance, flavour to answer pleasant. Ability is an authentic Nanchang soup of cook over a slow fire of made of baked clay canister, ability satisfies Nanchang person's captious taste bud. From the simplest light (hamburger) soup, feed capable person etc to all sorts of rasorial bacterium stay of proceedings, make giving Shang Laifang just is elite reflect with slow fire cook over a slow fire only.

Soup of cook over a slow fire of Nanchang made of baked clay canister

4, lees fish

It is the Han nationality that Yang Hu of Po of a Jiangxi province takes traditional name eats, had better pick half jins of crucian carp fish of the left and right sides, souse, when air arrives to work partly, put into the rice wine world that has made to seal next. After more than 10 days, can take out evaporate to wear or boiling eat. This dish key is in wine, want to make wine a few older, have spirited. In the cruelly oppress of red of infiltration jujube wood, the colour and lustre of wine sends out the beauty that gives a kind to get drunk, have alcoholic drink again sweet wave, be charmed making a person.

Lees fish

5, 3 cups of chicken

It is dish of name of tradition of Jiangxi province place. 3 cups of chicken only then at Jiangxi, become famous at Taiwan. Because cook when do not put Shang Shui, use rice wine only one cup, lardy one cup, soy one cup, reason gets a name.

3 cups of chicken 1

3 cups of chicken 2

6, go up forgive drumstick

Go up in the road that take a train when. Often have on the train peddle of all sorts of cate, go up with respect to what one becames famous quite among them forgive drumstick, more than in sale of the forgive on Jiangxi, have on a lot of trains even sell. Tasting also is exceedingly pretty good, go up in long-distance train especially, physical strength of complement of chicken taking a place also is pretty good.

Go up forgive railway station

Go up forgive drumstick 1

Go up forgive drumstick 2

The passenger eats in the railway station on forgive drumstick

7, bolus of stone wall flesh

Bolus of stone wall flesh, it is person of the Hakkas of county of city of a unit of dry measure for grain of city of another name for Jiangxi Province do birthday festival, the formal way of guest of entertainment of banquet of red white banquet. In June 2010, the craft of bolus of stone wall flesh that make is included bequest of provincial immaterial culture representative project directory. In the traditional banquet of the Hakkas person, fleshy bolus, fish bolus enjoys the entree of great reputation for 2, also be traditional characteristic dish. Manual flesh bolus of Shi Cheng is pork of chosen essence of life cuts flake to put it into tailor-made stone joint of bones next inside, the hammer that use wood its batter down, we call it dozen of makings. Hit it into fleshy mashed vegetable or fruit finally, rub puts the evaporate inside steam box into small a round mass of food ripe, can leave ate.

Bolus of stone wall flesh 1

Bolus of stone wall flesh 2

8, goosefoot Hao fries bacon

Goosefoot Hao, belong to a kind of wildlife, all grow ferally commonly around bank of laky grass beach. Jiangxi Po Yang Hu is coastal one belt is most. There is a common saying in Nanchang place " the grass of Po Yang Hu, the treasure of Nanchang person " . Jiangxi person does goosefoot Hao to be good at quite, go to goosefoot Hao the tender bine after the root is cut paragraph, bacon cuts silk. Fry bacon first, goosefoot Hao and green are joined after paragraph stir-fry before stewing is fried, join soup makings, the boiler since moment is become namely. After becoming dish, bacon is golden, goosefoot Hao viridescence, fragile tender tastily, and a special faint scent tastes. The goosefoot Hao of our Jiangxi fries bacon to have " fragile tender tastily, pure sweet soft profit " characteristic. 2008, goosefoot Hao fries bacon selected " Olympic Games menu " .