I am really a layman for Yichun cuisine. First, there are no local friends. Secondly, I am not a foodie. I can only study it online and watch a few. It seems that the local peoples evaluation of Huangji Congee is not bad, then it is. I didn't have a meal when I came, so it was quiet, the restaurant was still very big, and there were more local snacks. The waiter said that it would take a while to serve, so I studied the menu and selected a few local specialties. steamed rice noodles: Yichun's rice steamed pork, sticky and delicious, meat is easy to chew, fat and not greasy, it is necessary to cook for more than three hours to steam out the food, how to taste, this home Not bad, the color is beautiful, the fragrance is tangy. Yichun Zhafen: Yichun Zhafen is a famous snack in Jiangxi Province. The color is white as silver, the rope is flexible, and the entrance is smooth and slippery. Handmade powder production can be traced back to the Ming Dynasty, which has a long history. Huang Ji porridge square has a lot of powder, and the taste is also good. For me, it is a bit greasy. Babao porridge: This is not the characteristic of Yichun, but it is the characteristic of Huangji porridge. After all, people are porridge, so all kinds of porridge are available. You can order a small portion of each, just one person. Ai Ye: It is a traditional snack that is characterized by Yichun. It is usually eaten during the Ching Ming Festival and the Cold Food Festival. Because the leaves of Artemisia argyi are very similar to the evil leaves of Ai, also known as Artemisia. Artemisia sinensis is small, the smell is actually much greasy than the leaves of Ai, the surface is dark green, the filling inside is the sweet smash of the ground peanuts, and the entrance smells the fragrance of Ai Ye.