Famous dishes around Gancai

In fact, there is no province like Jiangxi Gancai, surrounded by famous dishes: eight major cuisines, five of which are around Gancai. Among the six provinces adjacent to Jiangxi, except hubei cuisine, the rest of Anhui cuisine, Zhejiang cuisine, Fujian cuisine, Guangdong cuisine and Hunan cuisine are among the "eight major cuisines" with their own characteristics, and Jiangxi is just in this food encirclement.

Gan cuisine pursues mellow and original flavor, which is similar to Shandong cuisine, the first of the eight major cuisines, and both emphasize "spicy".

Gan cuisine is characterized by a wide range of materials, especially the freshwater fish and ecological food in Poyang Lake. Generally speaking, dried vegetables are spicy, salty and fresh, with mellow juice, original flavor, simplicity and honesty, and at the same time, they are fresh, tender, smooth, dry, fragrant and crisp.

The local pedigree of Gancai.

Zhangyu cuisine is a local dish in Nanchang, named after the ancient name of "Zhang Yu County" in Nanchang. Zhangyu cuisine is the core of Gancai, and together with Xunyang cuisine, Ganzhou cuisine, Pingxiang cuisine and Raobang cuisine, it constitutes today's Gancai.

Generally speaking, Gancai is mainly composed of dishes from Nanchang, Jiujiang, Ji 'an and Ganzhou.

1, Zhang Yu cuisine

Zhang Yu crispy duck

Based on the local flavor of Nanchang, it absorbs the essence of advanced scholars, Anyi and new local dishes, which can be described as the sublimation of Nanchang folk dishes.

Fried bacon with Artemisia selengensis in Nanchang

Zhangyu cuisine pays attention to the selection of materials, selects materials on time, and pays attention to the temperature because of the different characteristics of raw materials. It is salty, slightly spicy and original. Its cooking methods are good at stewing, roasting, stewing and frying, which fully embodies the unique charm of Jiangxi cuisine and is a typical representative of Jiangxi cuisine.

Braised pork with wrinkled yarn

Insist on seasoning with local peppers, ginger and pepper. Authentic Gancai needs the addition of local condiments to complement each other.

Nanchang peacock soy sauce

For example, soy sauce, one of the most important condiments in dried vegetables, is best brewed with traditional peacock soy sauce, which is easy to change color and difficult to change color after cooking. Cooking with it is the proper taste of dried vegetables.

2. Xunyang cuisine

Poyang Lake is rich in aquatic products.

Jiujiang, known as Xunyang cuisine in ancient times, is a river city and a lake city. Between rivers and lakes, it is rich in fresh river, and Lushan Mountain is rich in delicacies and game.

Lushan stone ear

Rivers and lakes, countryside and mountains and rivers are the "three elements" for Jiujiang literati to enjoy the scenery, and they also bring high-quality fish, rice and mountains to the foodies, making the city both romantic and fireworks.

Braised stone pot chicken

The flavor of Jiujiang cuisine "not too spicy, not too sweet and not too salty" coincides with the Confucian "golden mean", which makes Jiujiang cuisine with less distinctive characteristics not famous. After careful excavation, it has a lot of weather.

3. Ganzhou Cuisine-Ganzhou Taste Hakka Cuisine Fanghua

Ganzhou old-school cuisine: seven ingredients, three cooking!

Ganzhou is adjacent to Guangdong.

Korean pine meat

Ganzhou osmanthus meat

Fried duck

Gannan food culture is an important part of Jiangxi food culture and a very unique existence. It is a Hakka dish that is both inclusive and unique with Jiangxi cuisine.

Hakka kouxian chicken

Compared with Hakka cuisine in other parts of China, Gannan cuisine not only has the commonness of ordinary Hakka cuisine, such as paying attention to the concept of health preservation, but also making proper use of local special dishes to cook delicious food. The dishes are both spicy in Gancai and "not spicy" in Hakka cuisine.

4. Luling flavor pursues original flavor.

Taihe silky fowl

Ji 'an, Jiangxi Province was called "Luling" in ancient times, and it is also the seat of Jinggangshan, the cradle of revolution. Luling culture originated from the bronze culture 7,000 years ago, and is famous for its "three thousand men crowned China, and Zhang Hui blossomed". Ji 'an has been outstanding since ancient times, and is known as "the county in the south of the Yangtze River", "the golden Luling" and "the country of righteous chapters".

Suichuan dried salted duck

Fried bacon with smoked bamboo shoots in Jinggangshan

The beauty of Ji 'an should be gradually realized. When you are free, you might as well go to Bailuzhou Academy by the river. Old buildings are surrounded by rivers and green trees. These feelings are like Ji 'an cuisine, seemingly simple, but also intriguing, just like the simple and kind temperament of local people.