The boss wants a plate of Chili fried meat, with more Chili and less meat.
Sichuan is spicy, Hunan is spicy, and Jiangxi is afraid. When eating Sichuan cuisine and Hunan cuisine: spicy and delicious. But when eating Jiangxi food: I want to die. I don't want to eat a second bite. It's too spicy.
Jiangxi people's taste for spicy food starts from slightly spicy: slightly spicy-medium spicy-heavy spicy-unusually spicy. Especially in Pingxiang, Jiangxi: fry a vegetable every day, put some pepper in the soup and add pepper to the porridge.
Laoganma is monosodium glutamate to Jiangxi people. Only salty, not spicy. Because Jiangxi people put Chili powder in steamed eggs, Chili sauce in scrambled eggs with tomatoes, and three kinds of turkey noodles mixed with Chili sauce made by grandma.
As a spicy province, in Jiangxi, pepper is one of the main crops in Jiangxi Province, and the output of pepper ranks first among all kinds of vegetables. During the harvest season, the roof of every house is covered with peppers instead of grains.
Ten thousand ways to make spicy dishes in Jiangxi.
? All Jiangxi: rice noodles
If you don't talk about powder for a day, the road will be unstable. The daily life of Jiangxi people begins with rice noodles. There are dozens of ways to make long-winded noodles, such as Nanchang mixed noodles, Jingdezhen bean jelly, Jiujiang fried noodles, Shangrao rice noodles and so on. It is the temptation of the tip of the tongue that Jiangxi people miss most when they are outside. Pepper is a must for eating rice noodles. Breakfast shops add peppers by default. If you don't add Chili, remember to say hello to the boss in advance.
? Pingxiang: Lotus Blood Duck
It is said that Pingxiang is the hottest place in Jiangxi. Pingxiang has small fried meat, red pepper and green pepper, and even peppers should be stewed in porridge. Furong blood duck also comes from here. The special feature of blood duck is to add blood water before cooking. Put the chopped ducks in soy sauce, 782 fresh peppers and other small materials, then stir-fry and stew, then pour duck blood mixed with local rice wine on them and stir-fry for a while.
? Fuzhou: Chili cake
When it comes to Chili cakes, Jiangxi people will think of Guangchang, Fuzhou. The taste of Fuzhou is mainly salty and spicy. Fuzhou Guangchang likes to make Chili cakes with red peppers and glutinous rice flour, dry them and fry them until crisp. However, Jiangxi people generally think that this is not spicy.
? Jingdezhen: Chili cake
This "snack" that Peng Yuchang is eating is called Chili Ba. Remember to try it when you visit Jingdezhen. Chili cake is made of Chili and glutinous rice, pumpkin or eggplant. Usually cut into long strips or round cakes, and the spicy degree can be selected from sweet, medium and explosive. Pumpkin is red and eggplant is black.
? Yichun: chopping meat for thousands of years
Speaking of the word "chop meat", if you haven't been to Wanzai County, Yichun, you will definitely think it is a verb, but in the local area, it is a noun. Chopped meat fried with local yellow pepper and fat and thin pork belly is delicious and spicy, and it is an indispensable meal for a long time.
? Nanchang: fried snails
How much do Nanchang people love spicy food? Spicy screws, spicy crayfish, fried nails, chicken feet, crab feet ... just find a block, except for the fried snails of every household. Eating some of these nights anywhere will make your nose look like DC.
? Ganzhou: Chili sauce
Jingdezhen has Chili cakes, Fuzhou Guangchang has Chili cakes, and Ganzhou Nankang has Chili sauce. Chili sauce is an essential ingredient for Nankang people, such as local specialty Nankang Chili sauce. Whether it is a snack or a staple food, it is definitely wrong not to put pepper. Whether it's Sam Sun powder in the morning or beef soup in the evening, add a spoonful of special oil pepper.
? Fuzhou: Linchuan giblet
Spicy crispy beef offal is a dish that attracts many people to Linchuan. There are many kinds of beef offal in Linchuan, including tripe, intestines, liver and tendons, bones and feet. No matter what kind of beef offal it is, you can add seasonings such as red pepper and pepper powder to cook or stir-fry it. A plate of stomach, hearty.
? Shangrao: Chili fried meat
Which Jiangxi people don't like Chili fried meat? Shangrao's most famous home-cooked dish is fried meat with local specialty pepper-Yugan Fengjiao. Slice pork belly or pork butt tip, even belt meat, stir-fry in a pot until crisp, and then use dried Chili as a partner to match a bowl of farmhouse rice that you don't want to put in the bowl at all.
? Ji' an: Taihe radish
Besides the famous Taihe silky fowl, Taihe has another unique skill: Taihe radish. It's sweet, sour, spicy, crisp, delicious and spicy!
For Jiangxi people who are neither spicy nor afraid of spicy, there are also exotic snacks that are relatively hot, such as spicy slices on the soles, red bayberry fried with Chili, fruit Chili, shredded Chili dumplings and so on. ...
There is also a pepper fried grapefruit skin. After eating grapefruit in autumn, stir-fry grapefruit skin with ginger, millet pepper and garlic bean paste, which is fresh and spicy.
Friends who eat spicy food can take the first step to eat spicy food and compete with Jiangxi people on a treasure. What's uncle Yong's pickled Chili, uncle Yong's chopped Chili sauce, Hong Jiu Chili sauce and Nankang Chili sauce? Friends who eat spicy food will soon get high ~
China is called salty in the north, sweet in the southeast and spicy in the west. The dry climate is salty, the hot and humid climate is sweet, and the humid climate is spicy.
Although the winter temperature in Jiangxi is rarely below zero, the somatosensory temperature is not the case. Because of the heavy rainfall and cold and humid air, even if you put on your clothes and scarf in winter in Jiangxi, you will still feel cold from the inside out. Walking around in the biting cold wind, the exposed skin may even be numb.
So at this time, it is not enough to warm up with a bowl of hot rice noodles. You must eat spicy food to drive away cold and dampness.
But winter in Jiangsu and Zhejiang is also wet and cold. Why don't people in Jiangsu and Zhejiang eat Chili?
This is because Jiangxi is dominated by mountains and hills, and moisture is easy to accumulate. Therefore, although Jiangsu and Zhejiang are also wet and cold in winter and spring, they can be solved with onions, ginger and yellow wine because of their flat terrain and good sunshine and ventilation conditions.
In contrast, Jiangxi needs effective and fierce peppers to drive away the cold and moisture in the body. After a long time, pepper has become an indispensable local food.