Gan cuisine, also known as Jiangxi 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". So, what are the traditional local dishes in Jiangxi? In fact, there are really a lot of famous dishes in Jiangxi, this is a simple food countryside, the following small make-up to recommend some of the traditional Jiangxi home cooking, see below for details.

1, three cups of chicken

Three cups of chicken is a local traditional dishes in Jiangxi Province, rumored to be related to the national hero Wen Tianxiang. Because of cooking without soup, only one cup of rice wine, one cup of lard, one cup of soy sauce, so it is named.

This dish is usually made with ingredients such as Sanhuang chicken, and when it is ready, it has a strong meat flavor, is sweet with salt, salty with freshness, and has a soft, chewy texture.

Three cups of chicken originated in Jiangxi Province and later spread to Taiwan Province, becoming a representative dish of Taiwanese cuisine. Among them, Ningdu Three-Cup Chicken, Nanchang Three-Cup Chicken and Wanzai Three-Cup Chicken are the most famous and representative in Jiangxi Province.

2, Yonghe Tofu

Yonghe Tofu is a specialty of Yonghe Town, Jian County, Jiangxi Province, with the advantages of "delicate, thick, smooth and sinewy".

During the Southern Song Dynasty, Wen Tianxiang rose up against the Yuan Dynasty and led his troops to pass through the town of Yonghe, which is separated from his hometown by a stretch of water, where there was a lack of food and supplies and the morale was low. The people of Yonghe used local tofu soup to comfort their troops. Wen Tianxiang tasted it and praised it.

The troops were greatly encouraged after consuming the tofu soup and continued to devote themselves to the battle against the Yuan with high fighting spirit. After the national hero Wen Tianxiang died for the country, the people of Yonghe in order to commemorate him, he tasted the tofu, called

"Yonghe tofu".

3, Yu Gan chili fried meat

Yu Gan chili fried meat belongs to the Gan cuisine Rao Gang cuisine, is a famous dish in Jiangxi Province, Shangrao City, Yu Gan County. Yogan chili pepper fried meat used chili for Yogan County, the local specialty of chili - Yogan maple tree hot.

Yu Gan chili fried meat with "spicy mouth not spicy heart, thin skin and thick meat" characteristics, is in the streets of Jiangxi Province, the size of the restaurant hotel can eat a delicacy.

4, beer roasted duck

beer roasted duck is a very homey dish in Nanchang, this dish of duck meat with the fragrance of beer.

Rice wine is a major feature of Jiangxi cooking, burning and frying like to add a little wine, or all the wine stewing, freshness to the flavor and aroma all rely on it, is very commonly used home cooking seasonings.

Because the rice wine is less and less to do, the purchase is not as convenient as beer, so there is a beer duck made with beer.

5, bighead carp head at Poyang Lake

Bighead carp head at Poyang Lake is a traditional dish of Jiujiang City, Jiangxi Province, belonging to Xunyang cuisine of Gan cuisine.

Because it is spicy, slightly acidic, tender and delicious, rich in nutrients, and the main ingredient bighead carp is from China's largest freshwater lake and the mother lake of the people of Jiangxi, Poyang Lake, this dish is extremely strong Gan flavor.

6, Jinggang smoke shoots fried meat

Jinggang Mountain smoke shoots roast meat, is a traditional snack in the Jinggang Mountain region of Jiangxi Province, Jinggang Mountain smoke shoots roast meat to bamboo shoots as the main material, cooking practices fried vegetables based on the 800 miles of Jinggang is the sea of bamboo, different varieties of bamboo shoots are easy to make bamboo shoots dried.

The cooked bamboo shoots will be roasted and dried with charcoal, because of the dark brown color, called U Smoke Bamboo Shoots. With its roasted meat, the meat flavor is sweet, while the bamboo shoots taste long.

7, rice flour steamed meat

Rice flour steamed meat, is a specialty dish in Jiangxi Province. To the main ingredient with skin pork with rice flour and other seasonings made of glutinous and fragrant, fat and lean, rice flour oil, five flavors.

Yuan Mei, a poet of the Qing Dynasty, wrote clearly in his account of steamed meat with rice flour in "Food List in the Garden", "Steamed meat with rice flour, no water, so the flavor is unique. Jiangxi people dishes."