Question 2: Jiangxi dishes belong to what cuisine? Gan cuisine
Question 3: Why Jiangxi cuisine is not included in the eight dishes Because the characteristics are not obvious, not high visibility.
For example, spicy is not as good as Sichuan cuisine, seafood is not as good as Cantonese cuisine, atmosphere is not as good as Lu cuisine, and delicacy is not as good as Huaiyang cuisine.
I'm just talking in general terms, there is no intention to denigrate Gan cuisine, I am a Jiangxi people, eat Gan cuisine grew up.
Must be the Jiangxi dishes to do reviews, pull into the eight, ten dishes also line, bottom of the interesting.
Also said: many Chinese restaurants have won many awards, but the characteristics of Western food rather than Chinese food awards, we should actually be sad for the Chinese culture, the children heard to go out to eat, are going to yell to eat foreign fast food.
The problem is that the Chinese government is not willing to give up on the idea of a Chinese restaurant, but to give up on the idea of a Chinese restaurant.
Question 4: Is there a cuisine in Jiangxi? Gan cuisine, is in the inheritance of successive generations of "literati dishes" on the basis of the formation of Jiangxi local flavor "hometown dishes", mainly by the Nanchang skeleton Ganzhou and Jiujiang (known as the fish mat), as well as Jingdezhen, Jinggangshan mountainous areas, and other local genres.
Gan cuisine to take materials to local specialties based on raw materials, in the preparation of the option materials on the demand for strict, fine knife work, highlighting the main ingredients, color ingredients; in the cooking method on the demand for fire work; good at burning, frying, smothering, steaming, especially in the flour steam is long; in the texture on the empty empty juice and fresh taste, crispy, rotting, crispy, thick and unctuous oil, salty and slightly spicy. According to our country's traditional eight cuisines categorized, roughly Xiang cuisine system. If you are in Jiangxi, you will find that its diet can be described as a variety of Gan Cuisine, Gan Cuisine, the history of the heavy, rich, wide range of materials, and is far from the Xiang Cuisine so generalized. The unique local characteristics of Gan cuisine are comparable to any of the eight major cuisines. Its slightly rotten and crispy, fresh and delicious, salty and spicy moderate, colorful and colorful unique flavor, ancient Mianwen. On Tengwang Pavilion, Wang Bo was pleased to order "Hongdu Chicken", Bai Juyi felt "Homesick Fish", and Zhu Yuanzhang ate "Wandering Chicken" and so on, all of which are good stories of Gan cuisine and celebrities. Chairman Mao's "four stars looking at the moon" has long been popular in Gan River and the north and south, three cups of dog meat, Kuanglu stone chicken legs, Yuzhang chicken, cordyceps stewed bird and five yuan dragon and phoenix soup are dishes in the boutique.
The main flavor characteristics of Gan cuisine is: the original juice, thick oil is not greasy, thick taste, salty and spicy. Specializing in cooking mountain treasures and wild game and aquatic products. Nanchang cuisine to see pay attention to color, shape. Jiujiang's Xun fish seat, dishes color heavy oil thick, taste fat, preferred chili. Mountain pay attention to fire power, dishes full of simple, focus on the original flavor, especially the local produce most Bo reputation. Jiangxi snacks noodle more, different methods, quite distinctive. Flavor barbecue, folk snacks can be found in the streets and alleys to its traces.
Jiangxi's Hakka accounted for a relatively large proportion of people living in Ganzhou area. Hakka people due to the development of this lineage has its own unique geographical conditions, historical background, food culture is also unique. Hakka cuisine is also known as "Dongjiang cuisine" because the Dongjiang River flows through the Hakka region in eastern Guangdong. Because the Hakka people live in high mountains and cold water, they have developed the characteristics of "burnt, fragrant and cooked". Due to the difficult production conditions, long working hours and high intensity, the taste is more "salty, fat".
Gan famous dishes are three cups of chicken, dried asparagus roast pork, quinoa fried bacon, stonefish scrambled eggs, Xunyang fish mat, Xingguo tofu, money hanging gourd, Water Margin meat, Dongpo meat, four stars looking at the moon, steamed red carp, fried fish, loach drilled tofu, stewed bamboo shoots, Wenshan chicken and so on.
Question 5: Jiangxi cuisine are called what dishes Jiangxi Province, Gan for short, so Jiangxi cuisine called Gan cuisine. Jiangxi cuisine has a long history, is in the inheritance of successive generations of "literati dishes" on the basis of the development of a strong local flavor "hometown dishes", mainly by Ganzhou, Poyang Lake, Nanchang, Jiujiang, Jingdezhen, as well as the Jinggangshan mountainous areas, such as the composition of the local school. In Jiujiang, there is Xunyang fish banquet, the dishes are heavy in color and oil, with fat taste and preference for chili. Nanchang dishes pay attention to color and shape. Mountainous areas pay attention to fire power, dishes full of simple, focus on the original flavor, especially the local produce system Zhuan most Bo reputation. Jiangxi snacks noodle more, different methods, quite distinctive.
Jiangxi's famous flavor dishes are: three cups of chicken, fragrant meat, dried asparagus meat, quinoa fried bacon, the original cage boat board meat, Xunyang fish fillets, fried stone chicken, Xingche tofu, rice noodles beef, golden thread hanging gourd, Xinfeng radish dumplings, Zhangshu package noodles, Huang Yuan rice fruit and so on.
What to eat in Jiangxi restaurant?
Stonefish scrambled eggs: stonefish is a specialty of Mount Lu, live in Mount Lu springs and waterfalls for many years, this fish body is small, long and slightly flat, and its meat is tender and tasty, flavorful. Stonefish scrambled eggs this dish fresh taste thick, golden color, crisp outside and tender inside, is a good dish with wine.
Quinoa fried bacon: quinoa is a green vegetable with a special aroma, usually eat its stem. Quinoa is crispy in the mouth, and when it is fried with meat, it has a delicious flavor and is fragrant to the lips and teeth. Quinoa fried bacon is a famous specialty in Jiangxi.
Mount Lu stone chicken: do not think that this "chicken" is the kind of domesticated chicken in your imagination, it is actually a kind of growth in Mount Lu Yinjian rock wall caves in the hemp skinned frogs, also known as red frogs, spiny-brained frogs, the body is ochre-colored, small forelimbs, hind limbs, strong, day hiding grottoes, the night out of the search for food. It is similar to the general shape of the frog, but the body is large, fat meat, generally weighing three or four two, the large weight of about a catty or so. Because of its tender meat, fat as chicken and named. Shenzhen's Jiangxi restaurant generally have this dish, people's original name is "cassoulet stone chicken", the most authentic one in the same music behind the Orthopaedic Hospital, if you can drive to taste, there will be no feeling of a long way to go.
Jiangxi snacks
Clear soup bubble cake: tender meat as filling, wrapped in a tough and smooth crust, boiled in broth; the other glutinous rice flour, sugar, sesame seeds, cinnamon made into a cake, into the broth soaked into. It is salty, sweet and fragrant, deliciously fragrant and soft and sticky.
Wine dregs dumplings: made of glutinous rice flour into a small round ball, into the boiling water to cook, with wine lees, sugar and mix and become. It is as white as jade, with a strong aroma of lees and a sweet flavor.
Sugar cake: high-quality glutinous rice by soaking, washing filter, into the stone mortar pounded into fine powder, punch boiling water and kneading, rolled into thin strips, spread for thin slices, multi-layer stacked up, curved into a circle, into the oil frying until golden, the pot filtering oil, to sugar, rice flour mixed and sprinkled on the cake. The cake is soft and sweet, and the surface is crispy and tender inside.
Yifu noodles: flour, eggs and kneaded until dry and wet, cut into thin strips, deep-fried until slightly yellow, put in boiling chicken broth to soften, sprinkled with chicken, minced ham, mushrooms, green onions and become. The noodles are fresh and the soup is light and tasty. In the Qing Dynasty, the governor of Nan'an, Yi's favorite food, the system is passed on to the people, because of the name.
Golden thread hanging gourd: refined noodles, wontons, cooked in boiling water, with chicken soup, scallions and other seasonings. The soup is fresh and the noodles are crisp, and the bowl is full of flavors.
Rice Noodles: rice water ground into a pulp, the pot scalded into thin slices, cut into thin slices, into the soup cooked. The noodles are accompanied by shredded meat and mushrooms. The thickness of the skin is uniform, the cut strips are neat, and the soup is delicious.
Ganoderma lucidum glutinous rice ball: Ganoderma lucidum, glutinous rice flour, sugar, bean paste as material, through the ingredients. Kneading, filling molding, steaming, dripping with sesame oil and become. Green and tender, thin skin filling, soft and fragrant, hot and cold food are suitable.
Orchid root: glutinous rice flour, sugar, oil as raw materials, through the ingredients, rubbing, rolling, shredding, blanching, oil filtering and other processes. The color and lustre is golden and oily, the size is uniform, sweet but not greasy, the texture is crisp and fragrant.
Muffin: glutinous rice flour, round-grained rice flour, sugar, lotus heart, walnuts, roses, yellow cinnamon, honey dates and other materials and mix well, into the steamer to push the flat, sprinkle fruit, spices and lard dices, by the flower, sprinkle sugar, steaming, cooling and become. It is white and bright, delicate, sweet and fragrant, soft and refreshing, best eaten hot, and also suitable for cold food.
Folk tile simmering soup hall: pamper yourself with beautiful soup
Question 6: What are the characteristics of Jiangxi cuisine? Gan cuisine has a long history, is the inheritance of successive generations of "literati dishes" based on the development of a strong local flavor "hometown dishes". Traditionally, Gan cuisine is mainly made up of five major styles of dishes from Nanchang, Shangrao, Jiujiang, Gandong and Gannan, which have infiltrated into each other and incorporated local specialties from other cities and towns in the province. Traditional Gan cuisine has changed and developed over time, and nowadays Gan cuisine is mainly composed of Yuzhang cuisine, Xunyang cuisine, Gannan cuisine, Rao Gang cuisine and Pingxiang cuisine. Gan cuisine skillfully avoids the too spicy Sichuan cuisine, too sweet Su cuisine, too solid Lu cuisine, taking into account the southeast, north and west, and become a school of its own, renowned at home and abroad.
Characteristics
Gan Cuisine is made up of five major schools of cuisine, namely Nanchang, Shangrao, Jiutou, Gandong, and Gannan, which are intertwined with each other. Although Gan Cuisine is not among the eight major cuisines, it is unique. Gan Cuisine has a wide selection of ingredients, prominent main ingredients, focus on knife work, fine production, and highlights the "original flavor" in cooking:
1. In the cooking technique, pay attention to the fire to burn, stew, stew, steam, stir-fry.
2. In the selection of raw materials, advocating green, ecological, health concept. Jiangxi ecological environment is very good, from the local raw materials are green and healthy, such as quinoa from Poyang Lake, bamboo shoots from Jinggang Mountain, hairy crabs from Jingshan Lake, and chili peppers from Yugen.
3. In terms of flavor, spicy is the main. Different from the spicy Sichuan cuisine, spicy Hunan cuisine, and sour and spicy E cuisine, Gan cuisine is spicy, fresh and spicy, with moderate spiciness, suitable for both north and south, and has a wide range of adaptive groups.
4. Gan cuisine is similar in technology. ①Take the material to local specialties raw materials, preparation, pay attention to the selection of strict, fine knife work, highlighting the main ingredients, color ingredients. ② cooking methods pay attention to the fire, specializing in burning, frying, stewing, stewing, steaming and other methods, in which steamed is a feature, such as steamed meat, steamed sausage, shall be put into the soy sauce, chili powder, sugar, cooking wine, minced onions, minced ginger, monosodium glutamate, pepper, etc., that is, the original juice, and the aroma of the distinctive. (3) In terms of texture, the original juice and fresh flavor, crispy, rotten, crunchy, oily but not greasy, heavy taste spicy, close to Hunan and Sichuan cuisine system. Among them, Nanchang cuisine is the main component of Gan cuisine, with a long history, paying attention to color matching and modeling. Three cups of dog meat, Yuzhang crispy chicken and five yuan of dragon and phoenix soup, etc. are dishes in the boutique, quinoa fried bacon, Waguan soup, rice flour steamed meat, Nanchang fried noodles, cold noodles are very local characteristics, Huang Shanghuang grilled brine out of the kiln in the modern taste.
Famous dishes
Yuzhang Crispy Chicken
Stir Fried Bacon with Quinoa
Poyang Lake Lion's Head
Bamboo Steamed Sausage with Vermicelli
Three Cups of Fish
Three Cups of Dog Meat
Kuanglou Rock Chicken Legs
Gangnam Style Milk Dog Meat
Rohan Dog Meat
Stir Fried River Prawns with Shredded Radish
The most important dish of the day is the "Rohan Dog Meat".
Steamed Pork with Vermicelli
Roasted Eggplant with Minced Meat
Roasted Duck with Beer
Bigheadhead Carp Head with White Pouring
Fried Rice Noodles with Beef
Sea Cucumber with Eyebrow Balls
Tofu in Hometown
Question 7: What is the dish of Jiangxi Province in the eight major cuisines? What is it called? Gan cuisine as a Chinese food culture in a strange flower, with thousands of years of food culture accumulation. After the Han Book of the Yuzhang record, said Jiangxi "fine rice, good flavor eight sides". At the beginning of the Tang Dynasty, Wang Bo went to Tengwang Pavilion to hold a feast, and praised Jiangxi for its "magnificent treasures and outstanding people". The famous Jiangxi dish "steamed pork" was recorded in Yuan Mei's "Food List in the Garden" of the Ming Dynasty. Today's Gan cuisine is a "hometown cuisine" with a strong local flavor developed on the basis of "literati cuisine" inherited from past generations. Gan cuisine is made up of three major schools of cuisine, namely, Nanchang, Jiujiang and Gannan, which are intertwined with each other by mutual infiltration. Although Gan Cuisine is not among the eight major cuisines, it is unique. Gan Cuisine selects a wide range of ingredients, highlights the main ingredients, pays attention to the knife work, fine production, and highlights the "original flavor" in cooking: in terms of cooking techniques, it pays attention to the fire to burn, stew, braise, steam, and stir-fry mainly. In the selection of raw materials, advocating green, ecological, health concept. The ecological environment in Jiangxi is very good, and the raw materials taken from the local area are all green and healthy, such as quinoa from Poyang Lake, bamboo shoots from Jinggang Mountain, hairy crabs from Jingshan Lake, and chili peppers from Yugan. In terms of flavor, spicy is the main focus. Different from the spicy of Sichuan cuisine, the spicy of Hunan cuisine, and the sour and spicy of E cuisine, the spiciness of Gan cuisine is spicy, fresh and spicy, with moderate spiciness, suitable for both the north and the south, and has a wide range of adaptable groups.
Question 8: What is the main food system In addition to the eight major cuisines, there are twelve other cuisines: Gan Cuisine, as a Chinese food culture, has thousands of years of accumulation of food culture. The Yuzhang Records in the Book of the Later Han Dynasty says that Jiangxi "has fine rice and vegetables, and excels in the flavor of the eight directions". At the beginning of the Tang Dynasty, Wang Bo went to Tengwang Pavilion to hold a feast, and praised Jiangxi for its "magnificent treasures and outstanding people". The famous Jiangxi dish "steamed pork" was recorded in Yuan Mei's "Food List in the Garden" of the Ming Dynasty. Today's Gan cuisine, it is in the inheritance of successive generations of "literati dishes" based on the development of a strong local flavor "hometown dishes".
Gan cuisine is made up of three major schools, namely Nanchang, Jiujiang, and Gannan, which are intertwined with each other. Although Gan cuisine is not among the eight major cuisines, it is unique. Gan cuisine selection of a wide range of materials, the main material is prominent, focusing on knife work, production of fine, highlighting the "original flavor" in cooking:
In the cooking techniques, pay attention to the fire to burn, stew, stew, steam, stir-fry-based. In the selection of raw materials, advocating green, ecological, health concept. Jiangxi ecological environment is very good, from the local raw materials are green and healthy, such as Poyang Lake quinoa, Jinggang Mountain bamboo shoots, Jingshan Lake hairy crabs, Yugan chili and so on. In terms of flavor, spicy is the main focus. Different from the spicy of Sichuan Cuisine, the pungent of Hunan Cuisine and the sour and spicy of E Cuisine, the spiciness of Gan Cuisine is fragrant, fresh and spicy with moderate spiciness, which is suitable for both north and south, and has a wide range of adaptable groups. It refers to the Northeast, including Heilongjiang, Jilin, Liaoning, and the eastern part of Inner Mongolia's culinary cuisines. Due to the unique and unified human and natural environment of the Northeast, the diets of the various parts of the Northeast are highly similar, but there are also Liao, Ji, and Hei cuisines under the subdivision of the cuisines.
The characteristics of Northeastern cuisine are multi-flavored, salty and sweet, with a wide range of materials, sufficient fire, rich flavor, color and taste, crispy and crunchy, cooking methods longer than simmering, bursting, grilling, deep-frying, burning, steaming, stewing, stewing, saucing, baking as the main feature. Representative dishes are pot meat, white meat blood sausage, Northeast stew, slippery meat section, ground three fresh, pork stewed vermicelli, chicken stewed hazelnut mushrooms, grilled bear paws, pulling the groundnut, soy sauce bone rack, killing pig dishes and so on. Northeastern people like to eat sauerkraut and vegetables dipped in soy sauce dipping vegetables is also a major feature of the Northeast food differentiated from other cuisines. Shanghai cuisine, Shanghai cuisine, also known as the local food, to braised, raw bias long, heavy taste, good thick oil and red sauce, quite a homemade flavor. Long considered to be a kind of Jiangsu cuisine Southern Jiangsu flavor.
Question 9: What is the ranking of the eight major Chinese cuisines? First, Lu Cuisine
Second, Sichuan Cuisine
Third, Cantonese Cuisine
Fourth, Min Cuisine
Fifth, Suzhou Cuisine
Sixth, Zhejiang Cuisine
Valve, Hunan Cuisine
Eight, Hui Cuisine