The first episode of "A Bite of Nanchang" focuses on "Pig's Blood Powder", one of the steaming and varied breakfast dishes in Nanchang in the morning mist. In the eyes of the film crew, the red and white "pig blood powder" with a touch of chopped green onion is like art on the dining table. As this newspaper exclusively reported "Nanchang on the Bite of the Tongue" and focused on the unique local Nanchang rice noodles, clay pot soup and sugar wraps, many readers began to tell their own Nanchang breakfast stories.
Li Bo is in his 30s and is the third generation descendant of the "Nanchang Pig Blood King". He told reporters that the pig blood made with the secret recipe passed down from his ancestors is not only as tender as tofu, but also melts in your mouth. It is what everyone calls "Old Nanchang Live Pig Blood". When it comes to ancestral secret recipes, we have to start with my grandfather. Before the founding of New China, my grandfather fled from Shandong to Nanchang because of the war. In order to make a living, he took his family on a trailer and sold pigs near Cross Street and Sanyanjing every day. Make a living by making blood meal and pig blood soup. At that time, my grandfather created a secret recipe. If the formula is changed by a certain proportion before the liquid pig blood freezes, the pig blood with high quality will be obtained. Because there is a secret recipe passed down from ancestors, my grandfather dragged it here on a cart. "Pig's Blood Noodles", "Shredded Pork Soup Noodles", "Pork Liver Soup Noodles", and "Pig's Blood Soup" were in short supply every day. Later, every day the whole family mobilized seven or eight people to take to the streets together, dragging ten barrels of pigs. Blood trafficking.
Li Bo said that in the early days, most people in Nanchang were manual workers. Rice noodles and pig blood were very cheap foods. In addition, rice noodles contain nutrients needed by the human body, and pig blood can supplement calcium. , iron supplement, and Nanchang people often mention the so-called "dusting" effect. Now that people's living conditions have improved, pig blood and rice noodles have to be changed to attract repeat customers.
The most wild fun: Stir-fried bacon with wormwood
As the saying goes: "Terbula in March and wormwood in April are used as firewood in May", "The grass in Poyang Lake is the same as in Nanchang City." "Bao", every year in March of Yangchun, Nanchang people particularly prefer to use Artemisia arborescens to stir-fry bacon. The bacon is golden, the artemisia is green, crisp, tender and refreshing, with a special fragrance. Among all the combinations of vegetables and bacon, artemisia truncatula has reached the highest level. The salty and soft bacon brings out the unique aroma of Artemisia arborescens. Stir-fried bacon with artemisia and artemisia has become the first choice when entertaining friends from out of town. In recent years, it has become a representative dish in Gan cuisine.
Traveling in Nanchang: In fact, there are many snacks in Nanchang: beef tongue, gold-thread hanging gourd, stone street twists, mustard dumplings, stuffed winter melon rings, hometown crispy rice, big cakes, papaya jelly, Yifu noodles , Diaolou Shaobing, Zhuangyuan Cake, Ruyi Cake, etc. These snacks have influenced the growth of several generations and have had their glory days. However, with the development of society, the inheritance of Nanchang snacks has become a problem. Foodies may have to go deep into the surrounding areas of Nanchang to look for these special features. When traveling in Nanchang, “Toad Street” and the alley behind Parkson are also places frequented by foodies.
The most poetic: Poached carp
Wuyuan, the most beautiful village in China, apart from the ink-like beauty, the delicacy of pursed red carp is a must-try in Wuyuan. The red purse carp is produced among the people in Wuyuan. It has a golden-red color, a small head and a short tail, a high back, a wide body, a thick belly and a fat belly. It looks like a purse, so it is called the red purse carp. According to "Huizhou Prefecture Chronicles", it has a breeding history of more than 300 years. Legend has it that during the Wanli period of Ming Dynasty, Yu Fanxue, the Shangshu of the Ministry of Household Affairs in Wuyuan, retired and returned to his hometown. He brought back the red carp given by the emperor to stock it, and then gradually multiplied it and spread it among the people. Purse red carp is not only plump and nutritious, but also has medicinal value.
Visiting Wuyuan: Ink Wuyuan is the dream hometown of countless people. Wu originates from one of the six counties in Huizhou Prefecture in ancient times. Its food culture inherits the tradition of Hui cuisine, with steamed rice noodles, steamed vegetables and paste vegetables as its distinctive features. Other famous dishes include: hoof buns, dried fish, steamed meat with rice flour, paste tofu, Likeng pork, sweet and sour goose neck, etc., as well as steam cake, gray juice fruit, wood heart fruit, wild mugwort and other special snacks, you can have a full meal.
The most realistic: Yiyang rice cake
The production of Yiyang rice cake began in the Tang Dynasty and has a history of more than 1,200 years. "Yang County Chronicle" records: "The big grain rice is white and grown up, so it is used to make and process the big grain rice. The hard grain rice is made into multiple balls, which requires three steaming and two hundred poundings. Yishi rice needs a lot of water, and is soft and palatable." Yiyang dumplings are always known as Yiyang dumplings in the province and are most famous in other counties. The 1982 edition of "Jiangxi Specialties" and the 1986 edition of "Jiangxi Customs Specialties" detailedly record that "Yiyang rice cakes are as white as frost and as transparent as frost." Jade is shiny and has excellent toughness. It is undoubtedly better than rice cakes from other places." Among the people in Yiyang, during the Chinese New Year, every household will make rice cakes to entertain distinguished guests and send gifts to relatives and friends.
Youyang: Guifeng Scenic Area, Nanyan Temple. Nanyan Temple (Buddha Mountain), also known as Nanyan Buddha Cave or Nanyan Buddha Cave, is the largest Buddhist grotto in my country dug in a natural cave. Among the stone Buddha statues, there are remains from the Tang, Song and other dynasties. In addition, the intangible cultural heritage "Yiyang Tune" is also worth savoring during the trip. By the way, Yiyang's Guifeng Braised Pork is characterized by its bright red color, overflowing plum fragrance, oil but not greasy, and you can also taste it.
The most charming: Ningdu Three Cup Chicken
Eating is first of all a culture. Among many stories about food, the story of Three Cup Chicken is related to the national hero Wen Tianxiang. It has a somewhat tragic meaning, which makes many people remember it after eating three cups of chicken.
The method of "Three Cup Chicken" is simple. It uses three-yellow chicken, chops it into pieces and puts it directly into a sand bowl and stews it on a charcoal stove. You only need to add soy sauce, lard, and rice wine to the seasoning. One cup can achieve the purpose of removing the fishy smell, highlighting the umami taste, and increasing the taste, so that the aroma and umami taste of the main ingredients can be fully reflected. The "Three Cup Chicken" is seasoned with three cups of seasoning and braised in a charcoal stove. The color of the "Three Cup Chicken" is bright red, the chicken is fragrant and fresh, the bones are crispy, the juice is thick, the flavor is original, and the flavor is unique.
Visit Ningdu: Cuiweifeng in Ningdu has a good view, and the sky is very thrilling. In addition to three-cup chicken, Ningdu meatballs are the most famous, and Leicha is a major feature.
The most beautiful: Dengzhan Cake
Dengzhan Cake is a special snack in Qianshan, Shangrao. As the name suggests, it is a Dengzhan Cake that looks like a lamp. Although Dengzhan no longer exists today, Dengzhan Kueh can still be eaten frequently. Dengzhan Kueh is the most beautiful food, one that people will never forget after eating it.
The raw material of Dengzhan Kueh is ordinary rice, which is ground into slurry with a stone mill, then boiled in a pot to form a Dengzhan Kueh embryo, then shaped into a Dengzhan shape, and then fried and stuffed into the Dengzhan-shaped shell. The procedures are cumbersome and the details are especially difficult to grasp. For example, if you use machine grinding, the taste will be much worse than stone grinding. The quality of the kueh embryo completely determines the taste of the dengzhan kueh. When to cook the kueh embryo depends entirely on your feeling. It should not be too wet or too dry. Kneading the rice cake into the shape of a lamp is also a craftsmanship, just like kneading ceramics. It must be smooth and well-proportioned to look good. The filling of Dengzhan Kueh is also very particular. The most delicious green pumpkin is cut into thin strips, and a quarter of the green beans are chopped into pieces. Add some fresh mushrooms, and the oil should be moderate. Put the stuffing in a pot and stir-fry until it is eighty or nine times cooked, then add it to the rice cake and steam it. When steaming, do not open it to look at it, and steam it thoroughly. After steaming, pour a thin layer of cooked lard on the stuffing. A good kueh embryo is smooth and tender and does not stick to the teeth. Coupled with the deliciousness of pumpkin and the fragrance of beans, it tastes wonderful.
Visit Qianshan: Qianshan is home to Huanggang Mountain, one of the ten highest peaks in our province, with stunning scenery. The famous Taoist mountain Gexian Mountain is even more mysterious. Hekou Ancient Town and Ehu Academy have a long history. In Qianshan, in addition to Dengzhan Kueh, hot noodles, steamed cakes, "eight treasures" dishes, and the black rice "steamed by one family and fragrant by ten families" are the unique delicacies of the She people, which also produces a unique delicacy on March 3rd every year. The "Wu Fan Festival" is well worth seeing.
The trickiest thing: Gannan fried fish
It is a local flavor dish pioneered by Chef Ling in the Ming Dynasty. It is said that when Wang Yangming was serving in Ganzhou, he loved to eat fish. One day while frying fish, the cook mistakenly poured vinegar into the pot instead of wine. When he discovered it, the dish was already on the table. Unexpectedly, Wang cheered continuously after eating and asked the name of the dish. He replied: "Fried fish with small wine (vinegar)." Wang misheard and said: "Fried fish is good! Fried fish is good!" This famous dish was born.
The stir-fried fish is made from fresh grass carp, with the head and tail removed, cut into chunks, and cooked with ginger, green onions, red peppers, small wine (vinegar), soy sauce, water wine and other ingredients. Its characteristics are golden color, fresh and tender taste, and slightly vinegary aroma. Not only the locals love it, but also returned overseas Chinese are happy to have a taste of "fried fish".
Tour Ganzhou: Songcheng Cultural Scenic Spot, Tongtian Rock. Snack Street Diaoyutai, in this inconspicuous alley, you can eat basically all the snacks in southern Gansu: potato dumplings, radish dumplings, stuffed tofu, Amy fruit, "Xianren Cake"... It is simply a concentration of snacks in southern Gansu. land.
The hottest: Lotus Blood Duck
Lotus Blood Duck belongs to the Pingxiang cuisine of the Gan cuisine family and is a famous dish in Lianhua County, Pingxiang City, our province. Lotus Blood Duck is listed as one of the "Top Ten Gan Cuisine" because of its characteristics of "delicious color, fragrance, tenderness and deliciousness".
It is said that at the end of the Southern Song Dynasty, the Yuan army occupied Lin'an, and Wen Tianxiang led his troops out of Jiangxi from Linghai. Successful reports spread frequently along the way. It is said that there was a man named Liu Delin in the Huotou Army who was a hotel chef and was good at cooking. It was no small matter to serve Prime Minister Wen with a drink today, and he felt a little nervous. I cooked a few dishes in a panic. When it was his turn to fry the duck, he put the chopped duck into the pot. In panic, he poured the unfinished blood wine into the pot as hot sauce. By the time he realized it, it was too late and there was no remedy. He was afraid that the blood wine would not taste good, so he stir-fried it carefully. Suddenly he smelled a spicy smell. When he looked carefully, he saw that the dish was mushy and purple-red. When he tasted it, it tasted more delicious than usual. Liu Delin was overjoyed and said in his heart: "This is the first time that I cooked such a delicious dish today." After taking the dish out, Prime Minister Wen tasted it and praised it endlessly, and asked: "What dish is this?" Liu Delin thought about it and answered Said: "Let's call it Blood Duck." Hence the name of the dish.
Since then, the "Lotus Blood Duck" has become famous all over the world and has been passed down from generation to generation. Later, thanks to the strong recommendation of Zhu Yifan, the teacher of the last emperor Puyi, "Lotus Blood Duck" became the royal recipe of the late Qing court. As a result, the "Lotus Blood Duck" became famous all over the world.
Visit Pingxiang: In addition to red tourist spots such as the Autumn Harvest Uprising, Wugong Mountain is a must-see. There are countless special dishes in Pingxiang, the more traditional ones include: three-story (Pingxiang chowder), red and white tripe tips, pink-skinned mutton, live-boiled grass carp, rice-planted meat with rice noodles, beef cooked in a sand pot with taro, and crispy creek Fish, shredded dog meat with chestnuts, pan-fried Taijitu (eel), spicy beef brisket, braised fish, soft-shelled turtle and braised pork knuckle, oil-soaked chicken, bacon and various cured meats... Pingxiang’s dim sum snacks are also quite unique, rice There are many types of finished snacks, such as Pingxiang rice noodles, rice tofu, push rice cakes, rice cakes, hard rice and sesame slices, mochi, scallion oil rice cakes, elephant water snacks, etc. This is because Pingxiang is located in the rice town in the south of the Yangtze River. related.