鄱(po)陽(yang)(yang)春不老(lao)黃(huang)(huang)芽(ya)頭(tou)是(shi)一(yi)道(dao)江西佳肴(yao),其原料春不老(lao)是(shi)鄱(po)陽(yang)(yang)縣東湖四(si)岸、鄱(po)陽(yang)(yang)舊城(cheng)周邊的菜(cai)(cai),出城(cheng)數里(li)外(wai)則變為(wei)芥,黃(huang)(huang)芽(ya)頭(tou)也產自鄱(po)陽(yang)(yang)湖。鄱(po)陽(yang)(yang)春不老(lao)黃(huang)(huang)芽(ya)頭(tou)隸屬(shu)贛菜(cai)(cai)系(xi)(xi)贛鄱(po)菜(cai)(cai)流派,鄱(po)陽(yang)(yang)春不老(lao)黃(huang)(huang)芽(ya)頭(tou)被評為(wei)上饒市十(shi)大名(ming)(ming)菜(cai)(cai)、贛鄱(po)菜(cai)(cai)十(shi)大名(ming)(ming)菜(cai)(cai)。在參加(jia)中(zhong)國(guo)贛菜(cai)(cai)名(ming)(ming)菜(cai)(cai)、名(ming)(ming)點(dian)、名(ming)(ming)師、名(ming)(ming)店“四(si)個一(yi)百”的評選(xuan)中(zhong),鄱(po)陽(yang)(yang)春不老(lao)黃(huang)(huang)芽(ya)頭(tou)入(ru)選(xuan)中(zhong)國(guo)贛菜(cai)(cai)100道(dao)名(ming)(ming)菜(cai)(cai)系(xi)(xi)列。
1、選用(yong)鄱(po)陽湖(hu)特產黃芽頭洗凈處理備用(yong);
2、用菜籽(zi)油將魚稍煎(jian),兩面煎(jian)制微黃;
3、煎完后加(jia)開水煮(zhu)到(dao)20多分(fen)鐘(zhong)(zhong)左(zuo)右,放腌菜、料酒、冰糖和姜片,前5分(fen)鐘(zhong)(zhong)用大火(huo)(huo),中(zhong)間10分(fen)鐘(zhong)(zhong)用中(zhong)火(huo)(huo),最后5分(fen)鐘(zhong)(zhong)改用小火(huo)(huo),慢熬(ao)煮(zhu)成濃湯,起鍋前加(jia)入配料即(ji)可。