There is no province like Jiangxi: among the eight major cuisines, five revolve around Jiangxi cuisines-Hunan cuisine, Guangdong cuisine, Anhui cuisine, Zhejiang cuisine and Fujian cuisine. Hubei cuisine can still break through to the north, and Jiangxi cuisine is really trapped in the food encirclement.

But to say that Jiangxi cuisine is not worth mentioning, thousands of Jiangxi people must be unconvinced.

All local dishes can be served separately. Hunan cuisine is spicy, Zhejiang cuisine is fresh, Anhui cuisine is heavy oil, and Cantonese cuisine is all-encompassing. However, Jiangxi cuisine has disappeared. There is no Jiangxi cuisine in Wikipedia's four major cuisines, eight major cuisines and twelve major cuisines, and it can only be tied with Shanghai cuisine and hangzhou dishes in other cuisines.

Gancai, this is in its own way, what can unify you? I want to ask Jiangxi people what is the representative of Jiangxi cuisine? Not to mention the powder, it is not an authentic Jiangxi person at all.

Mixed powder, fried powder, soup powder ... Jiangxi people are more fond of powder than Hunan people. However, the most famous Nanchang mixed powder was scolded by diss as the fiercest in the province.

Ji' an tribute powder, Pingxiang fried powder, Yichun pressed powder, Fuzhou soaked powder, Jingdezhen bean jelly, everyone in Jiangxi from south to north should step on one foot: "Nanchang powder mixed with soy sauce can also be counted as a dish?"

How about Nanchang crock simmering soup, which is popular all over the country?

Pot stew, no chef, no cigarettes, hands-on teaching, simmering soup+simmering vegetables, just 60 seconds to eat! Jiangxi people are even more disdainful: "What was advocated in the 1990s was just fast food. How can it represent Jiangxi cuisine? " ?

Even the spicy food recognized by Jiangxi people is biased in the province. Xinyu and Pingxiang people in western Jiangxi who fry cabbage with Chili powder don't think people in northern Jiangxi can eat spicy food at all.

Why do Nanchang people love to eat millet pepper so much? When eating vegetables, there is no taste at all unless you bite them. When you bite them open, there is only a spicy taste. Can't fresh morning pepper and dried red pepper be fried with oil and salt?

Zhangyu cuisine, represented by Nanchang, the provincial capital, still can't convince the public. No one can convince anyone about Ganzhou Hakka cuisine, Jiujiang Xunyang cuisine, Pingxiang cuisine in western Jiangxi and Raobang cuisine in eastern Jiangxi. Therefore, some people in Jiangxi say that "Nanchang is partial to sauce, Shangrao is salty, Pingxiang is spicy ... with so many flavors like Hunan, Sichuan and Northeast cuisine, how can a province dominate? First of all, it must be unified. "

In fact, talents also have something in common.

Hong Lihe, a native of Jiangxi, wrote in "A New Spectrum of Jiangxi Cuisine": "Jiangxi Cuisine is created by Jiangxi people's labor, lived by it, brewed by customs, and accumulated by history and place."

"Six mountains, one water, two fields, one road and one manor", Jiangxi has mountains, water and fields. In this environment, the rich products created by people's hard work are the foundation of all dry wealth.

Jiangxi, an agricultural province known as "scarcity is precious", simply disdains importing ingredients from other places. There are fish in Poyang Lake in the north, rice in Ji 'an and chickens and ducks in Ganzhou in the south ... What you want to swim in the lake, plant in the fields and run in the mountains are enough to satisfy Jiangxi people.

According to statistics, there are no fewer than 500 kinds of raw materials in Jiangxi, and there are more than 70 kinds of fish in Poyang Lake alone. /kloc-in 0/8, more than 60 kinds of rice were exported to the brother province of Hubei. It is no exaggeration to describe Jiangxi as a land of fish and rice.

Dried vegetables, which are widely used, actually eat the original flavor of "bumper harvest" Some people say, "Dried vegetables are farm dishes." Whether the taste is salty, spicy and fresh, or the cooking techniques of frying, stewing and simmering, Jiangxi people are homesick, which is often related to ingredients. I am used to eating fresh lakes and mountains without heavy industry and pollution, and I don't like the Yangtze fish with earthy smell; Flour made of high-quality rice can be satisfied whether fried, mixed or boiled.

If you have to read a poem to describe a talented person, it must be this sentence: "Don't laugh at the peasant wine, raise enough chickens and dolphins in a good year."

Then, Jiangxi cuisine rooted in local rivers and lakes should have become the common memory of Jiangxi people. How did it form the situation of independent rule? How do talented people break through? The terrain of Jiangxi is like a big pocket open to the north. The surrounding mountains surround Jiangxi Province, and water from all directions flows into Poyang Lake, the only export in the province.

Jiangxi is surrounded by mountains on all sides, with rolling mountains in the middle and Poyang Lake, the largest freshwater lake in China, and its surrounding plains in the north. The topography of the whole province is high in the south and low in the north, and it gradually inclines to Poyang Lake from all around.

The folk culture here is inevitably influenced by the terrain: the northern part has convenient transportation and rich cultural exchanges; However, the culture in the southern mountainous areas can't go out, and it is difficult to receive the mainstream culture in the north.

In ancient times, northern Jiangxi occupied the best geographical position in the south of the Yangtze River. Unification is the most prosperous and open place, and wartime is a battleground for military strategists. Wu, Chu and Yue are all here, leaving their own folkways.

Culture is still not unified, Jiujiang, Nanchang, Shangrao and other big cities are still unable to hold fists, and they are also divided in diet. Jiujiang, the northernmost part, which was called Chaisang, Jiangzhou and Xunyang in ancient times, is the most open and inclusive place of Jiangxi culture.

Deeply influenced by Chu culture, Jiujiang still has the tradition of "precocity" like Wuhan until today.

Jiujiang often exists as an economic, political and military center, radiating from other provinces, and is naturally not inferior in pattern. In the classification of dried vegetables, it is also a single row, called "Xunyang cuisine", which is good at stewing and steaming, such as Xunyang fish mat, Lushan stone fish, rotten fish at the mouth of the lake and fat fish head at Poyang Lake.

Nanchang is more like a big brother who can only control the whole province.

Nanchang, which controls "three rivers and five lakes, controls foreigners and attracts Ouyue", can influence the whole territory of Jiangxi downstream.

The Eastern Jin Dynasty's Yu Zhangji records: "Jiashu polished rice is good at tasting everywhere, and gold iron pots give money everywhere."

Zhang Yu cuisine, represented by Nanchang, actually harmonizes the tastes of merchants gathered from all directions, featuring roasting, stewing, stewing and frying, such as fried bacon with Artemisia selengensis, Xinya Bao Si and crock simmering.

Shangrao, which is adjacent to Zhejiang in the northeast, belonged to "the land of wuyue" in ancient times.

Geographically, Raobang cuisine can be divided into Xinzhou School (represented by peppermint-fried snail and Xinzhou Gong fish head tofu), Xuri School (stewed beef in the field), Qianshan School (scalded powder in lead mountain, roasted carp in lead mountain), Guangfeng School (roasted crucian carp with peas in Guangfeng), Hengfeng School (goose beside Hengfeng Port and Hengfeng dog meat) and Yiyang School (braised pork in Yiyang Guo Jing).

The description of Shangrao in Seven Talks in the Northern Song Dynasty is: "The sky is a hundred times more, and the land is three Wu."

Shangrao people, based on Yue culture, also inherited the genes of Jiangsu and Zhejiang cuisine: carefully selecting ingredients and paying attention to umami. Shangrao people like to add two spices to their dishes: pepper and mint, just to refresh themselves.

Shangrao Daily divides Raobang cuisine into nine schools by region. The flavor of Jiangsu, Zhejiang, Shanghai, Beijing and Tianjin has influenced Raobang cuisine, making it refreshing, crispy and spicy. Under the influence of various cultures, it is difficult for Jiangxi to form a unique strong culture, let alone radiate the whole territory of Jiangxi.

The situation in the west and south is somewhat similar. The neighboring Hunan people and Lingnan people are more centripetal in similarity and geographical location than the Yangtze River cultural circle in the north.

Pingxiang, Xinyu and Yichun in the west of Jiangxi Province are the best places to eat spicy food in Jiangxi Province.

Stir-fry a green vegetable every day and put some pepper in the soup. Add Chili to porridge to describe people in western Jiangxi, but it is not spicy and unhappy.

Not only the taste is influenced by Hunan people, but also the cooking methods of ingredients are similar to those in Hunan. Pingxiang cuisine in western Jiangxi is represented by smoked and spicy food. Hunan has bacon from Xiangxi and Anhua, and Pingxiang, Jiangxi is also famous for its bacon and smoked bamboo shoots.

In Gannan, the most difficult place for mainstream culture in Jiangxi to reach, you can see the "Hakka enclosed house" exactly like Yongding Tulou in Fujian, and foreigners can even hear a little Cantonese accent from Ganzhou dialect.

Gannan Hakka proverb says: "No matter 789, ten (food) is the most important". Eating is called "eating", which is obviously a symbol of southern Fujian and Guangdong.

The representative food here is definitely Hakka food. Hakka dishes in Ganzhou, represented by steamed flour and stir-fried dishes, have different styles and numerous snacks, so it is hard to say that neighboring areas represent the same kind of food.

Under the influence of various cultures, Jiangxi cuisine with diverse styles and rich contents has been created.

However, due to geographical reasons, it is simply classified as Jiangxi cuisine. In fact, there are many internal factions and there is no unified voice at all. In addition, after the founding of the People's Republic of China, Jiangxi was in a weak position economically, and Jiangxi people who went out to work lost their right to speak in food culture.

Sichuan cuisine, Hunan cuisine and Northeast cuisine with unified skills and distinctive features have quickly taken root in the motherland with the huge population of migrant workers. Jiangxi ranks sixth among the provinces with large population outflow, and most people's impression of Jiangxi cuisine is just unreasonably spicy or not very famous.

Many people feel sorry for Jiangxi cuisine: Jiangxi cuisine is crowded, and the sweetness of Wu cuisine, the spicy taste of Hunan cuisine and the essence of Cantonese cuisine can all be found in Jiangxi cuisine, but they are covered by encirclement.

There are no famous dishes in Jiangxi? You don't know!

Low-key and introverted Jiangxi people may find it difficult to bring Jiangxi cuisine to all parts of the motherland through cultural communication. The original taste of Gancai is missed by all Jiangxi people who have left their hometown. Many Jiangxi dishes seem simple, but with the support of Jiangxi's rich products, they can glow with unparalleled delicacies.

Gannan Hakka cuisine

Low-key and introverted Jiangxi people don't even dispute the copyright of three cups of chicken, which makes many people think that three cups of chicken is a local dish in Taiwan Province Province. Among the top ten Gancai dishes selected by Jiangxi Provincial Tourism Bureau, three cups of chicken are not even on the list. When the Kuomintang retreated to Taiwan Province Province, the veterans also took away three cups of chicken, which spread to Taiwan Province Province and became the representative of Taiwan Province cuisine.

The so-called three cups means cooking with only one cup of rice wine, one cup of soy sauce and one cup of lard. Chop the Sanhuang chicken into pieces, seal it in a tile bowl, and then simmer it with low fire. The three spices and the original flavor of chicken have a wonderful chemical reaction, and the aroma is overflowing.

The cuisine is Raobang cuisine in eastern Jiangxi.

Fried meat with Chili peppers is a common dish. But with the word Yugan, this dish is extraordinary. The secret of everything lies in the peppers produced by dried leaves. As early as the Ming and Qing dynasties, dried Chili peppers were paid tribute as a specialty, which was called "spicy mouth but not spicy heart, thin skin and thick meat."

You can see this dish in the streets and alleys of Yugan, and foreign tourists also like it: they selected Yugan's harvested Chili fried meat as one of the top ten Gancai dishes, ranking fifth.

Zhang Yu gourmet

Artemisia selengensis is a common aquatic plant in Poyang Lake. This dish was first invented by fishermen living by Poyang Lake. After cooking, Artemisia selengensis has the special fragrance of aquatic plants and is loved by Nanchang people. There is a saying in Jiangxi: "The grass in Poyang Lake is the treasure of Nanchang people", which refers to Artemisia selengensis.

Just looking at the ingredients themselves is enough to make people feel excited: one meat and one vegetable, one coarse and one fresh, is also a good dish.

The cuisine is Xunyang cuisine in northern Jiangxi.

There is no other way to make fat fish heads, only steaming. As one of the top ten most popular dried dishes for tourists, the quality of fish head itself has actually been recognized by the public.

In the words of Jiangxi Provincial Tourism Bureau: "A lake is full of love, and a dish tastes like a lake."

It's just that tourists want to say: Do you want to put less pepper? Looks scared.

Pingxiang cuisine in western Jiangxi

After the most authentic Jinggangshan bamboo shoots are peeled off, they must be cooked with clear and moist Jinggangshan spring water. After cooking, the aroma overflows, then it is baked with charcoal and smoked into dark brown dried bamboo shoots, which is called "smoked bamboo shoots".

Such smoked bamboo shoots, fried separately or served with bacon, are already the ultimate taste of bamboo shoots.

Whether it is catch or delicious, the delicious taste after labor harvest is the favorite taste of Jiangxi people; Whether it is spicy or salty, loyalty to the original flavor of ingredients is the greatest respect for ingredients in Jiangxi.

A critic said: "Gan cuisine is not a cuisine, but a fusion of Hunan cuisine, Zhejiang cuisine and Hakka cuisine."

Jiangxi people who keep a low profile every day will not argue that you are superior to me, and Jiangxi cuisine may never be famous. However, Jiangxi people think that the home-cooked food cooked by their families is delicious and comfortable, and it is enough to make people eat one more bowl of rice every time.

Whether it's cuisine or taste, delicious food is always the most satisfactory ending of ingredients.