What are the specialties of Nanchang? I want to take it home. What are the specialties of Nanchang? I want to take it home? It is required to put it on the train for two days.

Happy bar 18 grade 2009- 12-30 Nanchang rice noodle: Nanchang rice noodle, which has a long reputation, has the characteristics of white, tender, long-lasting and fried. Nanchang rice noodles have a long history, and the main raw material is high-quality late rice. It has to go through many processes, such as soaking rice, grinding pulp, filtering and collecting pulp. It is also convenient and simple to eat. You can stir-fry rice noodles with cold sauce, and add ginger foam, garlic foam, sesame oil, soy sauce, chopped green onion, pickles foam, and most importantly, peppers and peppers that Nanchang people like. So come to Nanchang and try the delicious Nanchang rice noodles, which will make you memorable. Stone Street Twist: 100 Years ago, there was a small shop on Stone Street in Nanchang City, which was crowded with customers every day. This is the well-known "Pinxiangzhai" dough twist shop. This Xu couple's shop is small and clean. The produced egg yolk twist is thin and small, like a double dragon winding, golden and shiny in color, crisp and refreshing in taste, which is very popular with consumers. Among many twist shops in Nanchang, Xu's brand is the loudest and his business is the best. People often come from far away to buy them. "Pinxiangzhai" gradually developed. Later, the shop also moved from the remote and narrow "Stone Street" alley to the downtown area of Zhongshan Road, and developed into a professional production based on the factory. Because it is still ahead of manual fine kneading, it maintains its original flavor and characteristics and is still loved by people. People used to call it "Stone Street Twist". Shijie Twist is famous in the city for its exquisite ingredients, fine production, uniform kneading and unique kung fu. It uses refined white flour, first-class sugar, first-class clear oil and other high-quality raw materials. Every 100 kg of twist, 8 kg of fresh egg yolk should be mixed into the material. Knead repeatedly until the fabric is uniform, and then knead it into a twist. When frying, oil should be more, fire should be more important, and the oil temperature should be strictly controlled at 70%. The twist oil made in this way is sweet, small, beautiful, moist, sweet, crisp and refreshing. Many guests who come to Nanchang for business, visiting relatives and friends and sightseeing come to buy them. "Nanchang Porcelain Painting" is a wonderful flower of arts and crafts. Porcelain painting has a long history and combines Chinese and western techniques. In Nanchang, there is a fertile soil among the people. In addition to artists from arts and crafts factories painting in batches, there are also many individual folk artists in the streets and alleys of the city who paint porcelain paintings as their profession. The porcelain statues in these big shops and small shops are hung high, dazzling and lifelike. Porcelain board painting combines rigidity and softness, moving silently, hiding in ethereal, vivid images, running through the back of the board, with strong color contrast, delicate brushwork and strong national style, giving people a strong sense of art. Porcelain painting is very strict. First of all, we must draw the outline of the portrait on the white porcelain blank with a brush, then carry out fine painting and repair, and then coat a layer of transparent glaze on the board. Finally, it is fired at high temperature in a kiln. The enamel rubber made in this way has a protective glaze, which has the characteristics of moisture resistance, sun resistance and long-term colorfastness. Lido brush has a production history of 1700 years. According to legend, shortly after Meng Tian invented the "wicker pen" in Qin Dynasty, Guo Jie and Zhu Xing from Xianyang fled from the Central Plains to Lidu, Linchuan, Jiangxi Province, to teach pen-making skills. After being passed down from generation to generation, it has gradually formed a unique pen-making technology, which has won the favor of literati in previous dynasties. Wang Xizhi, a famous calligrapher in Jin Dynasty, loved Du Li's brush when he was appointed as the secretariat of Linchuan. Many of his calligraphy treasures are written with Du Li's brush. Du Li's brush is famous because of Wang Xizhi. After liberation, Lidu Town, Jinxian County established a professional brush factory. Du Li's brush has a wide variety, novel style, complete specifications and suitable length. Categories are wolf, purple, chicken, sheep and fifty cents; Decoration is divided into four tubes: black, white, flower and health; The strokes are red, green, yellow, white, blue, blue and purple. In recent years, famous brand traditional products such as "Pure Purple Millie", "Seven Purple Three Sheep" and "Mohan" have been popular in Japan, the Philippines, Singapore and other countries. There are also 19 export best-selling varieties such as Shujiamiaopin, Hundred Flowers for Brilliance, Jinxian Duxiu, Baiyun Langhao, Wool Small Case, and Best Pure Langhao. At present, the annual output of Lido brushes exceeds 6.5438+200,000. Fang Ding wine is a traditional sweet yellow rice wine in Jiangxi. The product quality in Fang Ding Village of Nanchang County is the best, so it is named "Fang Ding wine". Alcohol 18-20 degrees, sugar content 16- 18%. The wine is clear and golden in color, rich in aroma, fragrant, sweet, mellow, peaceful and pure. Moderate drinking has the effects of clearing heart, improving eyesight, and nourishing emotions. Best-selling Beijing, Shanghai, Shenzhen and other places, quite popular with consumers. Fang Ding Village is located in the lower reaches of Fuhe River. Fang Ding liquor is famous for its clear water, sweet taste, no peculiar smell and high mineral content, which is also related to its unique brewing technology. According to Nanchang County Records, the custom is to make wine on the Double Ninth Festival, take the waste wine and store it in an urn, and seal it with mud. People who open the urn for a long time will benefit from it. At present, Fang Ding wine takes high-quality glutinous rice as the main raw material, which can be stored for more than one year after soaking rice, elutriating, cooking and spraying water, heating rice to cool down, adding koji into the jar, sugar fermentation, spreading wine and aging. Lidu kaoliang spirit is a traditional famous wine in Jiangxi province, which has a brewing history of more than 200 years and is named after it is produced in Lidu Town, Jinxian County, Nanchang. The alcohol content is 56 degrees. The wine has clear color, rich aroma and sweet taste. Best-selling in the national market, deeply loved by consumers, 1962 was rated as Jiangxi famous wine. According to county records, in the middle of Qing Dynasty, Li Du had the habit of brewing soju with high-quality glutinous rice, a local specialty. By the end of the Qing Dynasty, Lidu Wan Mao Winery had extensively collected folk brewing techniques, and on the basis of glutinous rice wine, it introduced a new brewing technology with rice as raw material, Daqu as saccharifying and fermenting agent, and old cellar with cylinder brick structure. Lidu sorghum liquor developed from this, and the number of brewing workshops increased to seven. Because the wine is pure and fragrant, it has a great reputation and a broad market. The town's highest output once reached 400,000 Jin, which sold well in Jiangxi, Zhejiang, Hubei, Anhui and other provinces. Lidu Town is located in the middle and lower reaches of Fuhe River, close to Fuhe levee, with beautiful environment, fertile land and excellent rice quality, which is a good raw material for wine making. There is also clear and transparent groundwater all the year round, which is clear and sweet and contains trace minerals. It is a rare water for brewing. Supplement: Nanchang Huangshanghuang's pot-stewed dishes are one of the few brands that come out of Nanchang. Now, except for its branches in any county and city in Jiangxi Province, its tentacles have spread all over more than 40 large and medium-sized cities in China. In Dongguan alone, Huang Shanghuang has 10 branches. In Shenzhen, Huang set up a branch four years ago, and the sales business has been very smooth. The most important reason why Huang is doing so well is that it is delicious. Because I am in Dongguan, I will take Dongguan as an example. Dongguan is believed to be one of the few places in China where Hunan cuisine leads the food trend. Therefore, the sauced duck in Hunan is also the most popular in the market. For this reason, I often eat this Hunan sauce duck, which is well received by Hunan people. However, if we compare the tastes of sauced ducks and yellow products in Hunan, there is indeed a big difference. The main characteristics of Hunan cuisine are salty and spicy. Affected by this, the sauced duck in Hunan is also spicy but not fragrant. It stimulates taste buds purely by spicy taste to increase appetite. The yellow sauce duck is also spicy (of course, it can't be spicy), but it is more important to be fragrant. Chewing a piece in your mouth will make you feel intoxicating, but you won't feel thirsty and spicy after eating it. There is also a yellow sauce duck that is crisp but not greasy, and it is also the only sauce duck in the country that can be eaten with bones. It can be seen from this point that it is really tough and not simple in technology. In addition to the gold medal signature sauce duck, other kinds of pickles, including duck wings and duck necks, are equally mouth-watering. My personal favorite is duck wings. When I am greedy, I go to the store to weigh three or four duck wings, and then I tear a can of beer with my mouth while walking. It feels … absolutely amazing!