Jiangxi, referred to as Gan, is the "land of plenty" in the south of the Yangtze River in my country. In ancient times, Jiangxi was known as "the head of Wu and the tail of Chu, and the people of Guangdong and Fujian". Poyang Lake in Jiangxi is the largest freshwater lake in China. These all illustrate Jiangxi's important geographical location, which directly affects the eating habits of Jiangxi people and formed the Gan cuisine culture. There are many delicacies in Jiangxi, and naturally there are also many special dishes. Let’s take a look.

Stone Street Twist

It is famous for its exquisite ingredients, fine preparation, even kneading and unique skills. It uses high-quality raw materials such as refined white flour, first-grade white sugar, and high-quality clear oil. For every one hundred kilograms of twists produced, eight kilograms of fresh egg yolks are mixed into the ingredients. Knead repeatedly until the fabric is even and then knead into a twist.

When frying, there should be more oil, the fire should be gentle, and the oil temperature should be strictly controlled at 70%. The twist made in this way is raw, sugary, small, beautiful in shape, moist in color, sweet, crispy and refreshing. Many guests who come to Nanchang for business trips, visiting relatives and friends, and sightseeing come here to buy.

Gan flavored suckling dog meat

Gan flavored suckling dog meat is characterized by its fresh and slightly spicy flavor, making it a delicious dish to accompany wine. Preparation method: Take the limbs of the suckling dog (reserve the soft ribs for use), marinate with green onion, cooking wine, star anise, refined salt and MSG to taste. Finely mince the remaining ginger, chives, dried pepper and garlic. Deep-fry the peanut kernels, crush them into powder with a knife, and blow off the skin. Put minced ginger, minced green onion, minced dried pepper, minced garlic, and minced peanut kernels in a bowl, and mix with stock, refined salt, monosodium glutamate, pepper, sesame oil, balsamic vinegar, and red oil to make a marinade and set aside.

During production, steam the pickled dog meat in a cage, take it out to dry, and remove the bones. Then cut it into 4.5 cm wide slices, arrange them neatly on the plate, and pour the cooked dog meat on it. Garnish with marinade and serve.

Hometown Crispy Rice

Hometown Crispy Rice has a unique flavor. The preparation method is to cut the crispy rice into chunks, cut the pork blood into thick slices, slice the chicken breasts and sauté them with oil, cut the vegetables with a diagonal blade, slice the winter bamboo shoots, cut the dried peppers with a small diagonal blade, cut the chives into sections, and cut the ginger into nail slices.

Then put the wok on high heat, add the vegetables and winter bamboo shoots and stir-fry for a while. Add the good soup and pig blood. After boiling, skim off the foam, add refined salt, add chicken slices and MSG. After boiling, thicken the gravy, take it out of the pot and put it into a bowl, sprinkle with scallions, and drizzle with sesame oil and set aside.

Heat the wok and add oil. When the oil temperature reaches 70% hot, push in the rice dumplings and fry until crispy and hard. Remove and put into a deep plate. When serving, pour the dishes in the bowl onto the rice crust.

Flavored roasted braised food

If you want to taste the special flavor while walking on the streets of Nanchang, you should buy some flavored roasted braised food, because there are many roasted braised pork restaurants in Nanchang and their business is booming. The place is bustling with people all day long, and occasionally you can see long queues in front of barbecue restaurants.

Golden Threaded Hanging Gourd

Golden Threaded Hanging Gourd is a folk snack in Nanchang. It tastes exquisite and is very rare for outsiders.

The production of gold thread hanging gourd is actually very simple. Take 10 wrapped wontons and cut about 2 taels of noodles by hand. Add noodles first, then wontons, top with original bone broth, add pepper and chives. The noodles are thin, soft and long, and the wontons are fragrant and fresh, just like a golden gourd floating on the surface of the bowl, which is both beautiful and delicious.

Gannan Cotton Cake

Soak the late rice for 6 hours, rinse and drain with water, add water to grind and squeeze dry. Add 1/10 of water to boil into a slurry, cool and rub with wet dough; add egg white and baking soda, mix well, spoon the mixture into the mold and steam for 12 minutes.

Rice Vermicelli and Steamed Pork

Nanchang people like to steam a bowl of rice vermicelli and steamed pork every year around the Beginning of Summer. It is said that eating it during the Beginning of Summer will not cause prickly heat. People fry the rice with star anise, cinnamon and other spices and then grind it into powder. They cut the pork belly into thick slices and soak them in chili oil, soy sauce, sugar, cooking wine, MSG and other condiments. Then they pour in the rice noodles and mix well. The meat covered with rice noodles is stacked piece by piece in a bowl, steamed until tender, and then placed on the plate when eating. Some people mix an appropriate amount of peas into the meat to give the dish a pinkish aroma and a delicate fragrance from peas. The meat and vegetables are fresh and greasy, and have a unique flavor.

Three Cups of Chicken

It is named after adding a small cup each of sweet rice wine, lard, and soy sauce when cooking chicken nuggets. No soup is added, and the chicken nuggets are stewed over charcoal fire. The origin of "Three Cup Chicken" is said to be accidentally discovered by a chef in other places. After returning to Changchang, the cooking method was improved. Chives, ginger, etc. were added to the seasoning. It was covered in a small casserole and simmered on a charcoal stove. system.

After being served, the aroma filled the room. The chicken pieces in the casserole were red in color, the chicken was delicious, and the soup was fragrant and original, making it very popular.

Stir-fried bacon with Artemisia arborescens

Artemisia arborescens is a wild plant in the water in Poyang Lake. Artemisia arborescens is highly seasonal. The proverb goes: "Terbula arborescens in March, wormwood in April, and May." Firewood". Every year in March of Yangchun, Nanchang people particularly prefer to use it to fry bacon. There is a saying that "the grass in Poyang Lake is the treasure of Nanchang City". The bacon is golden, the artemisia is green, crisp, tender and refreshing, with a special fragrance.

Loach and Tofu

This is a famous dish that has been spread among the people in Nanchang for a long time. Before making, take a basin of cold water, put the small loach in it, and beat in the egg white. After a day, wait until the internal organs of the loach are drained and washed. Put the casserole on low heat and add the soup. Put the whole piece of old tofu and the live loach into the pot at the same time. After the soup is hot, the loach will burrow into the tofu. After simmering for 30 minutes, add ginger, winter bamboo shoots, carrots and other ingredients, wait for a while, remove the casserole from the heat and serve. At this time, the soup in the pot is as clear as a mirror, with tofu, mackerel and fish intertwined. It is delicious and mouth-watering.

Papaya jelly

Millet tofu, also called millet tofu, is a very popular summer heatstroke prevention drink in Nanchang. That is, papaya powder or cornstarch powder is used as the main raw material (mostly potato starch is used instead), the powder is boiled like porridge, poured into a wooden box or bucket, and after cooling, it becomes tofu-like. When eating, put it in a bowl and mash it with bamboo slices, add mint water, sugar, or a little sesame oil. It tastes cool and delicious. In the past, at the height of summer, you could see villagers selling papaya jelly in the streets and alleys.