九江美食丨Jiujiang丨糯米糍粑丨蘿蔔餅丨江西湯粉丨小炒黃牛肉丨廬山茶餅丨油條包麻糍丨艾米果 скачать в хорошем качестве

九江美食丨Jiujiang丨糯米糍粑丨蘿蔔餅丨江西湯粉丨小炒黃牛肉丨廬山茶餅丨油條包麻糍丨艾米果

00:00 Opening Credits 00:21 Jiujiang Morning Market Block 00:39 Red Bean Paste Bun 00:55 Glutinous Rice Ciba (Rice Cake) 1:29 Fried Glutinous Rice Cake 1:46 Four Sisters' Pancake 2:26 Radish Cake 2:40 Shredded Beef Salad 3:06 Corn Potsticker 3:28 Lushan Guling Street 3:42 Tai Niu Restaurant 3:48 Whole Roasted Fish 3:57 Seaweed and Egg Drop Soup 4:02 Sautéed Choy Sum 4:13 Lushan Buffet Breakfast 4:24 Coffee 4:36 Jiangxi Noodle Soup 5:16 Jianshan Tea 5:59 Mo Xiang Hua Jing (Milk Tea) 6:12 Lu Gu Niang Restaurant 6:24 Sautéed Spicy Beef 6:37 Sautéed Sour Cabbage with Vermicelli Sheets 6:49 Lushan Free-Range Chicken 6:59 Lushan Tea Cake 7:16 Lushan West Sea 7:29 Sour Cowpeas 7:46 Fried Steamed Bun Slices 8:02 Handmade Egg Noodles 8:17 Handmade Chili Paste 8:24 Two People Eating Noodles 8:56 Jiujiang University Night Market 9:04 Sour Radish Stinky Tofu 9:50 Aimi Cake (Rice Cake with Chinese Mugwort) 10:15 Fried Dough Stick Wrapped in Glutinous Rice Cake 10:52 Oyster Omelette 11:13 Lushan Cloud and Mist Tea 12:42 End Credits Acknowledgment #chinesefood #街頭美食 #streetfood #国家5a级旅游景区#travel Jiujiang: A City Where Daily Warmth Simmer in Three Meals As dawn just spreads over the bank of Gantang Lake, the breakfast scene in Jiujiang is already steaming with vitality. In front of the rice noodle soup shop at the alley entrance, the bone broth simmered all night gurgles softly. The snow-white rice noodles take a quick dip in boiling water, then are topped with a spoonful of minced meat, a pinch of sour cowpeas, and a sprinkle of bright green chopped green onions. One slurp brings an intense freshness that seeps to the bones—it’s a morning ritual etched in every Jiujiang local’s DNA. The aroma wafts from the fried food stall around the corner: golden fried glutinous rice cakes are crispy outside and soft inside, revealing the sweet taste of shredded radish when bitten into. Freshly fried steamed bun slices coated in egg batter, dipped in fermented bean curd, release a simple, hearty fragrance that instantly awakens the taste buds. As the sun climbs higher, the flavors of the main meals grow richer. Sautéed sliced beef with chili sizzles in an iron wok, where bright red chili peppers toss with tender yellow beef. The spiciness wraps around the meaty aroma, and with a bowl of white rice, one can easily finish three servings. Stir-fried rice noodle sheets with sour cabbage glisten with oil; the tangy and crispy sour cabbage balances the softness of the noodle sheets, making every bite feel like the comforting warmth of home cooking. If you pass the night market during meal hours, the unique scent of stinky tofu with sour radish will surely stop you in your tracks. The crispy-on-the-outside, tender-on-the-inside tofu soaks up the secret sauce, and paired with the crunchy sour radish, a burst of sour, spicy, fresh, and savory flavors explodes in your mouth. Fried dough stick wrapped in glutinous rice cake is another must-try: the crispy fried dough stick wraps around the soft glutinous rice cake, dusted with white sugar and soybean powder. The sweet and salty flavor combination is a unique sweet memory for every Jiujiang local. As dusk falls, a bowl of laver and egg drop soup or stir-fried choy sum is perfect for cutting through greasiness. The former has light, fluffy egg drops and savory laver, warming both the stomach and the heart with each sip. The latter, bright green and crisp, retains the original flavor of the vegetable through simple stir-frying. For an extra kick, handmade chopped chili is the finishing touch—its fresh spiciness enhances the flavor of any dish. Finally, brew a pot of Lushan Cloud and Mist Tea. As the tea leaves unfurl in the water, the clear, mellow tea soup carries the misty aroma of Lushan. One sip dissolves the day’s savory richness, leaving only a clean, sweet aftertaste in the mouth.