The boss wants a plate of Chili fried meat, with more Chili and less meat.
Sichuan is spicy, Hunan is spicy, and Jiangxi is afraid. When eating Sichuan cuisine and Hunan cuisine: spicy and delicious. But when eating Jiangxi food: I miss it so much that I don't want to eat a second bite. It's too spicy.
Jiangxi people's taste for spicy food starts from slightly spicy: slightly spicy-medium spicy-heavy spicy-abnormal spicy. Especially in Pingxiang, Jiangxi: fry a dish every day, put some pepper in the soup and add pepper to the porridge.
Laoganma is monosodium glutamate to Jiangxi people. Only salty, not spicy. Because Jiangxi people put Chili powder in steamed eggs, Chili sauce in scrambled eggs with tomatoes, and three kinds of turkey noodles mixed with Chili sauce made by grandma.
As a spicy province, in Jiangxi, pepper is one of the main crops in Jiangxi Province, and the output of pepper ranks first among all kinds of vegetables. During the harvest season, the roof of every house is covered with peppers instead of grains.
Ten thousand ways to eat spicy food in Jiangxi
? All Jiangxi: rice noodles
If you don't say powder for a day, you can't walk steadily. The daily life of Jiangxi people begins with rice noodles. Nanchang mixed powder, Jingdezhen bean jelly, Jiujiang fried powder, Shangrao rice noodles and dozens of other long-winded powders. It is the temptation of the tip of the tongue that Jiangxi people miss most when they are outside. Pepper is a must for eating rice noodles. Breakfast shops add peppers by default. If you don't add Chili, remember to say hello to the boss in advance.
? Pingxiang: Lotus Blood Duck
It is said that Pingxiang is the hottest place in Jiangxi. Pingxiang has small fried meat, red pepper and green pepper, and even peppers should be stewed in porridge. Lotus blood duck also comes from here. The special feature of blood duck is to add blood before cooking. Put the chopped duck into soy sauce, 782 fresh pepper and other small ingredients, then stir-fry and stew, then pour the duck blood mixed with local rice wine on it and fry for a while.
? Fuzhou: Chili cake
When it comes to Chili cakes, Jiangxi people think of Fuzhou Guangchang. The taste of Fuzhou is mainly salty and spicy. Fuzhou Guangchang likes to make Chili cakes with red peppers and glutinous rice flour, dry them and fry them until crisp. But Jiangxi people generally think that this is not spicy.
? Jingdezhen: Chili cake
This "snack" that Peng Yuchang is eating is called Chili Bar. Remember to try it when you go to Jingdezhen. Chili cakes are made of Chili and glutinous rice, as well as pumpkin or eggplant. Generally cut into long strips or round cakes, and the spicy degree can be sweet, medium and explosive. Pumpkin is red and eggplant is black.
? Yichun: cutting meat for thousands of years
Speaking of the word "chop meat", if you haven't been to Wanzai County, Yichun, you will definitely think it is a verb, but in the local area, it is a noun. Chopped meat fried with local yellow pepper and fat pork belly is delicious and spicy, which is an indispensable meal in Wan Chai.
? Nanchang: fried snails
How much do Nanchang people love spicy food? Spicy screws, spicy crayfish, fried nails, chicken feet, crab feet ... just find a block, except for every fried snail. Eating some of these nights anywhere will make your nose DC spicy.
? Ganzhou: Chili sauce
Jingdezhen has Chili cakes, Fuzhou Guangchang has Chili cakes, and Ganzhou Nankang has Chili sauce. Chili sauce is an essential ingredient for Nankang people, such as Nankang Chili sauce, a local specialty. Whether it's a snack or a staple food, it's definitely wrong not to put pepper. Whether it's Sam Sun powder in the morning or beef soup in the evening, add a spoonful of special oil pepper.
? Fuzhou: Linchuan giblet
A crispy beef offal is a dish that attracts many people to Linchuan. There are many kinds of beef offal in Linchuan, including tripe, intestines, liver tendons, bones and feet. No matter what kind of beef offal it is, you can add spices such as red pepper and pepper powder to cook or fry it. A plate down, bright and clear.
? Shangrao: Chili fried meat
Which Jiangxi people don't like Chili fried meat? Shangrao's most famous home-cooked dish is fried meat with local specialty pepper-Yugan Maple Leaf Pepper. Slice the pork belly or the tip of the pig's ass, even the belt meat, and fry it in a pot until it is crisp, and then partner it with dried Chili peppers to match a bowl of farmhouse rice, which you don't want to put in a bowl at all.
? Ji' an: Taihe radish
Besides the famous Taihe silky fowl, Taihe has another unique skill: Taihe radish. Sweet, sour, spicy, fresh, crisp, sweet, sour and spicy!
For Jiangxi people who are not spicy and not afraid of spicy, there are also exotic snacks that are relatively hot now: for example, spicy slices on the soles, red bayberry fried with Chili, fruit Chili, and shredded Chili rice dumplings. ...
And fried grapefruit skin with Chili. After eating grapefruit in autumn, stir-fry grapefruit skin with ginger, millet pepper and garlic bean paste, which is delicious and spicy.
Friends who eat spicy food can take the first step in a hot war with Jiangxi people on a treasure. What's Uncle Yong soaking Chili, Uncle Yong chopping Chili sauce, Hong Jiu Chili sauce, Nankang Chili sauce? Friends who eat spicy food will soon get high ~
China is called salty in the north, sweet in the southeast and spicy in the west. Dry climate is salty, hot and humid climate is sweet, and humid climate is spicy.
Although the winter temperature in Jiangxi is rarely below zero, the somatosensory temperature is not the case. Because of heavy rainfall, the air is cold and humid, so even if you wear good clothes and scarves in winter in Jiangxi, you will still feel cold from the inside out; Walking around in the biting cold wind, the exposed skin may even be numb.
So at this time, a bowl of hot rice noodles is not enough to warm up. You must eat spicy food to drive away cold and dampness.
But winter in Jiangsu and Zhejiang is also wet and cold. Why don't people in Jiangsu and Zhejiang eat Chili?
This is because Jiangxi is mainly mountainous and hilly, and moisture is easy to accumulate. Therefore, although Jiangsu and Zhejiang are also wet and cold in winter and spring, they can be solved with onions, ginger and yellow wine because of the flat terrain and good sunshine and ventilation conditions.
In contrast, Jiangxi needs effective and fierce peppers to drive cold and moisture out of the body. After a long time, pepper has become an indispensable local food.