Rooting in historical accumulation and building a brand of Gancai, as a wonderful flower in Chinese food culture, Gancai has a long history. It is formed by the mutual infiltration and intersection of Nanchang, Poyang Lake and Gannan, and has a long history of thousands of years. Traditional famous dishes of Gancai are well known and numerous, such as "Fried Bacon with Artemisia selengensis", "Wenshan Diced Meat named after Wen Tianxiang" and "Dongpo Meat named by Chairman Mao himself". However, in modern times, when the "eight major cuisines" were in full swing, dried vegetables gradually became silent. Before 1980s, there were few restaurants in our province that attracted customers with Jiangxi-style dishes, but there were many restaurants with Sichuan, Hunan and Guangdong flavors. Even some chefs are biased that dried vegetables are not as loud as the eight major cuisines, so it is useless to cook dried vegetables. The rapid development of Jiangxi economy provides a rare historical opportunity for the re-emergence of Jiangxi cuisine. Relevant departments constantly organize forces to study and sort out Gancai recipes, teach Gancai cooking skills, participate in various national competitions, and strive to promote Gancai to the whole country. At the 13 China Chef's Festival held in Nanchang, the catering industry in our province packaged the whole Gancai, and launched a series of typical Gancai with three cups of flavor, hometown flavor, ginger tea flavor and orange flavor, which won 288 gold medals for China famous dishes in one fell swoop and won the respect and high appreciation of cooking experts and theorists at home and abroad.
Nowadays, Jiangxi cuisine has been recognized by more and more people. Nanchang's crock simmer soup has been from Guangzhou to Shenzhen, in Hangzhou, in Wuhan, in Hefei ... How many cities across the country have opened Jiangxi restaurants is impossible to count. The people commented: "Sichuan cuisine is too spicy, Jiangsu cuisine is too sweet, Shandong cuisine is too solid, and Jiangxi cuisine is better, taking into account the southeast and northwest."
Play the "three colors" card skillfully to show the cultural connotation. When foreigners come to Nanchang, many people will come to "folk restaurants" to taste traditional Gan cuisine. "Folk restaurant" inherits the ancient simmering soup, and has the traditional charm of Gancai culture in the cooker, formula and specific operation methods. Insiders pointed out that to make Gancai bigger and stronger, we should highlight the cultural connotation and skillfully play antique, green and red cards in combination with the actual situation in Jiangxi. After more than a thousand years of historical changes, different food cultures have been formed in different parts of the province: Hakka culture in southern Jiangxi, "porcelain banquet" culture in Jingdezhen, celebrity culture in Lushan, medicinal food culture in camphor tree and some local temple cultures, all of which are the sources of "antique" Jiangxi cuisine. China's first "Zhang Yu Ten Scenery Banquet" is well-known at home and abroad because it makes full use of ten scenic spots in the ancient city of Zhang Yu, such as "Autumn Wind of Kuteng", "Little Crossing in Zhangjiang" and "Moonlit Night in East Lake", which all show a profound cultural atmosphere. With the improvement of people's living standards, the requirements for "healthy" diet are getting higher and higher.
Jiangxi has vast green waters and green mountains, with little pollution. Artemisia selengensis in Poyang Lake, tremella, stone fish, stone chicken in Lushan Mountain and tangerine in Nanfeng are all "green foods" representing the new trend of diet. If we make full use of this unique advantage and skillfully use the "green" raw materials with local characteristics to make delicious food according to its characteristics, it is bound to raise Jiangxi cuisine to a new level. "Redmi pumpkin soup and autumn eggplant are delicious", a well-known lyric, is a true portrayal of Jiangxi red food culture. Jiangxi is the cradle of revolution, and the red food culture is popular all over the country. The unique delicacies and aquatic products in some revolutionary bases, such as bamboo shoots, mushrooms and fungus in Jinggangshan, white lotus in Guangchang and ham in Anfu, can all constitute the elements of "red" food. Cooking some rich raw materials in our province, such as wild vegetables, sweet potatoes, corn, Redmi and so on. Through the chef's careful cooking, it is not only affordable and nutritious, but also adds color to the banquet, reduces the cost and price of dishes, and allows more low-and middle-income consumers to join the consumption army of Jiangxi cuisine. Why not?
Keep the original flavor and carry forward the essence of Gancai. Speaking of the biggest feature of dried vegetables, the consensus in the industry is "original flavor", which is also the great charm and essence of dried vegetables. With the development of modern cooking, the status of various condiments in cooking has been greatly improved. However, excessive use or over-reliance on condiments will affect the original flavor of dishes. It tastes good, but it often overwhelms the taste of the raw materials themselves, which is actually "a presumptuous guest usurps the host's role." In this respect, Jiangxi cuisine has just shown its unique personality, always insisting on the original flavor and not highlighting condiments. A common rule in cooking dried vegetables is that "seasoning should be light, not heavy". This is a very important innovation in making money, and it is also the embodiment of sticking to your own path. According to the cooking theory of dried vegetables, the taste of raw materials is the most distinctive and often the most delicious. Advocating nature and returning to nature, authentic dishes face up to this consumption trend. Authentic taste is the pursuit of authenticity in Gansu cuisine. Regardless of roasting, stewing, stewing and frying, the eighteen kinds of martial arts boil down to one point, that is, do everything possible to cook the original flavor. "Soup is the source of all kinds of fresh food", and the cooking of Gancai pays great attention to the production of soup, just to highlight its original flavor. Pot simmering soup is now popular all over the country, and even the "old fire soup" popular in Guangdong that year is ashamed. The difference is that pot simmering soup pays more attention to the original flavor. Why is "three cups of chicken" highly regarded? A cup of oil, a cup of wine, a cup of soy sauce, and chicken are chopped into pieces and sealed in a pottery bowl, and then simmered with a small fire. The original chicken soup is full of flavor. The soup of sweet vegetables, such as clear soup, is crystal clear and delicious; Such as milk soup, white as milk, rich in flavor. These are the unique cooking methods of Gancai. "Boiled bighead carp" is also a famous dish in Jiangxi, because it fully shows the richest connotation of fish head. Once the original juice is stewed, the taste is naturally unparalleled. There are also "yongxin dog meat", "Yifeng steamed dumplings" and "braised bamboo shoots in oil", and the secret of their success is probably to keep the original flavor.