It has been nearly ten years since the formation of Jianghu dishes, and it was not systematic to only hear the names of the dishes before.

Jianghu dishes often originated in remote places, located in the main traffic routes into the city, where long-distance passengers and truck drivers rest. Tired from the journey and hungry, a spicy and delicious meal will spread widely. Even the Jianghu dishes originated in the urban area are in remote areas, outside the downtown area-Laifeng fish in Laifeng town, roast chicken in Nanchuan county, Baidu fish in Qijiang county, spicy chicken in Geleshan, Taian fish in Tai 'an town, pickled fish in Jinfu town, spring chicken in Nanshan, Chili snail in Yi Baishi and boiled fish in Lianglu town. ...

Lake cuisine was originally developed in food stalls and small restaurants. Because of its characteristics, flavor and novelty, it caters to the consumption psychology of urbanites, and its price is low, which is also suitable for mass consumption needs. It soon became popular in Bayu and Chongqing, and many high-end hotels also put down their shelves to operate Jianghu cuisine. In a sense, this is a strategic change for the catering industry to adapt to the needs of working-class consumer groups and the catering market to return to popularity.

Once upon a time, those local dishes popular in Chongqing called Jianghu dishes suddenly flooded the urban catering market, forming a trend, from star-rated hotels to food stalls. The new variety of three days and two ends, the starting price of four yuan and five yuan, and the characteristics of seven flavors and eight flavors really make the market in this city full of food.

For Jianghu cuisine, I'm afraid it can't be said to be just a "feature". In recent years, local dishes are popular in catering markets in the east, west, north and south, but with different names and tastes. In Jiangsu, Zhejiang and Shanghai, it is called home cooking. In Wuhan, it is called Mazongcai. In Guangdong, it is defined as popular food. In the north, it is called sister-in-law dish.

It is rooted in the folk, based on a certain cuisine, with numerous teachers, repeated processing, compound seasoning, Chinese food and western food, new cooking of old dishes, cooking in the north and cooking in the south. Seemingly unintentional, it is a natural skill, so as to achieve unexpected results.

Nowadays, Jianghu dishes, as a wonderful flower of food culture, have been deeply spread among the people and gradually matured with the continuous improvement of chefs in various countries, adding a touch of bright color to the increasingly fierce catering market.