How can you lack food when you have beautiful scenery? China has a vast territory and a long history, and different regions have different dietary cultural habits. So in the early Qing dynasty, they developed their own system of eating in the south and eating in the north. Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Jiangsu cuisine are the famous "four major cuisines". Later, in the late Qing Dynasty, it was divided into Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine and four new local dishes, which are now more famous.
However, we should know that in addition to the eight major cuisines, there are many local cuisines that are also very influential in China. For example, Jiangxi cuisine is one of them, taking the essence from all directions, avoiding the spicy Sichuan cuisine, the sweet Jiangsu cuisine and the solid Shandong cuisine, forming a unique flavor of Jiangxi cuisine, which is very popular among tourists from north and south. Therefore, people in China call it "the ninth largest cuisine" and it is also one of the food cultures in China.
Gan cuisine is mainly composed of Zhang Yu cuisine, Xunyang cuisine, Gannan cuisine, Raobang cuisine and Pingxiang cuisine. It is characterized by strong local flavor and the pursuit of original natural flavor. However, the local tastes are chaotic, mainly spicy and fresh, so it is difficult to form a unified impression of taste and shape, which does not affect the love of tourists from north and south. Next, let's share with you the tourists' favorite 10 dry food! All classics are classics. See why people like them and what you like.
One or three cups of chicken.
Sanbei Chicken is an authentic traditional dish in Jiangxi Province, which was later spread to Taiwan Province Province and has now become a representative dish in Taiwan Province Province. 20 18 was named as one of the top ten classic dishes in Jiangxi as "Chinese Cuisine" in September. When cooking three cups of chicken, be careful not to use soup, a cup of rice wine, a cup of lard and a cup of soy sauce, hence the name "three cups of chicken". Characteristics of dishes: the sauce color is bright and shiny, the taste is rich in meat, sweet and salty, and the taste is full, which is deeply loved by tourists.
Practice: Cut the Sanhuang chicken into pieces, pour oil into the pot, add onion, ginger and garlic to stir fry, then add chopped chicken pieces and stir fry until the surface of the chicken pieces is slightly yellow, then add soy sauce, rice wine and yellow wine, and then add sesame oil, pepper, salt and crystal sugar. Boil on high fire 10 minute, then simmer on low fire 65438.
Second, Jiangxi steamed pork with rice flour
The traditional name of Jiangxi steamed meat is "fat meat", which is characterized by fat, thin, waxy and fragrant, crisp and refreshing, tender but not greasy, and suitable for all ages. Because people in the north and south like steamed meat, there are different opinions about the origin of steamed meat, but it is recorded in the ancient food bible "Suiyuan Food List", so steamed meat belongs to Jiangxi cuisine and has also been selected as one of the top ten classic dishes in Jiangxi by China Cuisine Association. In Jiangxi, it is their fixed traditional custom to eat steamed pork in the long summer every year, which is called "supporting the summer". It is also one of the necessary dishes at their banquets and one of the dishes that tourists who come to Jiangxi must order.
Practice: Slice pork, add a little salt, soy sauce, fermented bean curd, flour paste, yellow wine and sugar, stir well and marinate for 20 minutes. Then put the rice in a pot, stir-fry it with cinnamon, star anise and pepper until it is slightly yellow, crush it or pound it into powder with particles with a cooking machine, so it tastes better, then mix the marinated pork and rice flour evenly, put a taro bottom in the steamer, put the pork in the pot and steam it 1 hour.
Third, Artemisia selengensis fried bacon
Artemisia selengensis is produced along Poyang Lake. In ancient times, it was used by ordinary people to eat and feed livestock. Later, it was introduced to the court and was loved by court nobles, so it was called "imperial cuisine". After cooking, the fried bacon of Artemisia selengensis is characterized by golden and slightly white bacon, and Artemisia selengensis is crisp, tender and refreshing, which tourists like. Later, it was rated as "Top Ten Dried Vegetables for Tourists" by Jiangxi Provincial Tourism Bureau and "Chinese Cuisine" by China Cuisine Association.
Practice: Boil the bacon with clear water to remove the salty taste, then slice it, pour oil into the pot, add bacon, stir-fry the oil, then add onion, ginger, garlic and pepper, stir-fry for a while, then add Artemisia selengensis, stir-fry until it is raw, and add a little salt and monosodium glutamate as a dish.
Fourth, the old topsoil chicken soup.
Jiangxi people are warm and hospitable, and they are dubbed as "six-door old watches in Nanchang, Jiangnan West Road County" and also called "Jiangxi old watches". Old topsoil chicken soup is a traditional dish of Han nationality in Yuanzhou District, Yichun City, Jiangxi Province. It takes native chicken as raw material, with tender and smooth taste, delicious soup and original flavor. It is one of the must-order dishes for tourists, so it was rated as "Top Ten Gancai Favorite by Tourists" by Jiangxi Provincial Tourism Bureau.
Practice: Wash and chop the chicken, boil it in cold water, then take it out and rinse it with warm water, put it back into the pot, pour clean water, add onion, ginger and angelica, boil it with slow fire 1 hour, pick out the material, add Lycium barbarum, jujube and salt, and continue to simmer for 20 minutes.
5. Fried meat with dried Chili peppers
Fried meat with dried Chili peppers was also rated as "Top Ten Dried Vegetables for Tourists" by Jiangxi Provincial Tourism Bureau. It is a famous dish in yugan county, Shangrao City, Jiangxi Province. Dried peppers are thin and tender, and their hometown flavor is rich. It is fried with pork belly, fresh and spicy, both appetizing and appetizing. Therefore, it is deeply loved by tourists and rated as "Top Ten Classic Chinese Cuisine in Jiangxi" by China Cuisine Association.
Practice: Take out the pork belly after blanching for 20 minutes, cool it, cut it into thin skin, pour oil into the pot, add chopped pork belly and yellow wine, stir-fry to get the oil, then add onion, ginger, garlic and lobster sauce, pour in the seeded green pepper, stir-fry evenly, and add appropriate amount of salt, soy sauce and monosodium glutamate to stir evenly.
Six, lotus blood duck
Lotus blood duck is also listed as one of the "Top Ten Dried Vegetables". It is a characteristic traditional dish in Lianhua County, Pingxiang City, Jiangxi Province, and belongs to Pingxiang cuisine in Jiangxi Province. It is very famous in Lianhua County, Pingxiang, Jiangxi Province, and it is found in almost every restaurant and pub. Moreover, the folk proverb says, "It's ridiculous not to taste ducks, but to taste lotus flowers." This dish rice wine is its "spirit" and duck blood is its "soul". Its characteristics are delicious, fresh and delicious, so foreign tourists are full of praise for it, and it has also been rated as "Top Ten Dried Vegetables for Tourists" by Jiangxi Provincial Tourism Bureau.
Practice: Cut the duck into small pieces and prepare duck blood. Pour oil into the pot, add duck meat, stir-fry the oil until fragrant, then pour rice wine and soy sauce, without duck meat in clear water and appropriate amount of salt. When the duck is medium-cooked, add onion, ginger, garlic and pepper, and then collect the juice over high fire. When it's almost cooked, pour in duck blood, stir-fry evenly, and take it out of the pan and plate it after 2 minutes.
Seven, Yonghe tofu
Yonghe Tofu is a traditional dish in He Yong Town, Ji 'an County, Jiangxi Province, and is also known as one of the "Top Ten Gancai". It is tender and tough, and it is full of bean flavor whether cooked or fried. There is a saying circulating in Jiangxi: "If you haven't eaten tofu in Yonghe, Jiangxi, you haven't been to Yonghe, and you saw Jizhou cellar for nothing." Yonghe tofu is cooked into various dishes by chefs, and tourists can't stop eating it, so it is also rated as "Top Ten Favorite Dishes for Tourists" by the tourism department.
There are too many cooking methods of Yonghe tofu, such as boiled tofu, fried tofu with Toona sinensis, braised tofu with distiller's grains, stuffed tofu, fried tofu, tofu carp pot and so on. You can eat whatever you want.
Eight or four stars look at the moon.
The four-star full moon is commonly known as "Xingguo powder cage bed" and has the reputation of "the first dish in the world". It is a traditional dish in Xingguo County, Ganzhou City, Jiangxi Province. It originated in Jinggangshan, a place of red culture. On the side of steamed fish meal, bacon fried bamboo shoots, Xingguo shredded fish, vegetarian fried snow beans, pickled braised pork and four butterfly side dishes are surrounded in the middle, hence the name "four-star full moon". This dish was also introduced to the state banquet in Zhongnanhai. Its characteristics are fresh, spicy, refreshing, golden red in color, tender and smooth in fish, which increases appetite and is well received by tourists. It was also rated as "Top Ten Gancai Favorite by Tourists" by Jiangxi Tourism Department.
Practice: Cut grass carp into fish fillets with the same thickness, put them in a pot, add potato powder, Chili sauce, salt, monosodium glutamate, cooking oil and shredded ginger, and stir them evenly for later use. Then put the dry powder and taro slices in a pot and steam them, spread the fish fillets on them, pour a layer of marinade mixed with Chili, ginger, sesame and potato powder, and continue to steam in the pot for 15 minutes.
Nine, Lushan stone chicken
Lushan Mountain is a key scenic spot in China, the most famous of which is Lushan Waterfall. Lushan Stone Chicken is a famous dish in Lushan District, Jiujiang City, Jiangxi Province, belonging to Xunyang cuisine in Jiangxi cuisine. Shi Wa was chosen as the Stone Chicken on Lushan Mountain, and its cry was "Goo, Goo, Goo", which was very similar to crow, so it was named "Stone Chicken", which was deeply loved by tourists because of its golden color, tender meat and rich flavor, and was also rated as "Top Ten Dried Vegetables for Tourists" by the Tourism Bureau.
Practice: Put the washed stone chicken into the pot, marinate it with proper amount of salt, soy sauce, cooking wine, monosodium glutamate and onion ginger for 30 minutes, take out the iron pot, add rice, sugar and tea juice, stir well, put a colander on it, spread onion leaves, then put the marinated stone chicken on it, cover it and simmer for about 20 minutes, and put it on the plate from the fire.
Ten, Poyang Lake fat fish head
The chubby fish in Poyang Lake is produced in Poyang Lake, the mother lake of Jiangxi people. It is a famous dish in Jiujiang City, Jiangxi Province. It belongs to Xunyang cuisine in Jiangxi cuisine. It is characterized by spicy, slightly sour, tender and delicious, and has a strong local flavor. Known by Jiangxi people as the "Top Ten Gancai", all the tourists who have eaten it are full of praise and endless aftertaste. Therefore, it was rated as "Top Ten Gancai Favorite by Tourists" by Jiangxi Tourism Department.
Practice: clean the fat fish head, chop it from the middle of the fish head, add cooking wine, salt and ginger to marinate it for about 0/0 minute, and then steam it for 8 minutes until it is mature. Pour oil into the pan, heat it, add dried radish, minced millet pepper, Jiang Mo and minced garlic, stir-fry until fragrant, add salt and monosodium glutamate to taste, and pour it evenly on the fish head.
# Happy Cultural New Year #
# Happy New Year #