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. Therefore, in the early Qing Dynasty, they developed their own systems 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, they were divided into Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine and four new local cuisines, which are now more famous.
However, we should know that apart from 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 of all directions, avoiding the spicy Sichuan cuisine, the sweet Jiangsu cuisine and the reality of Shandong cuisine, forming a unique flavor of Jiangxi cuisine, which is very popular among tourists from north and south. Therefore, Chinese people call it "the ninth major cuisine" and it is also one of China's food culture.
Gan cuisine is mainly composed of Yuzhang cuisine, Xunyang cuisine, Gannan cuisine, Raobang cuisine and Pingxiang cuisine. It is characterized by a strong local flavor and the pursuit of original natural flavor. However, the tastes in various places are chaotic, mainly spicy and fresh, and it is difficult to form a unified impression of taste and shape, which does not affect the love of northern and southern tourists. Next, I will share with you the tourists' favorite 10 Dagan cuisine! All the classics are classics. Let's see why everyone likes them and which ones 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. Now it has become a representative dish in Taiwan Province. In September, 20 18, it was rated as one of the top ten classic dishes in Jiangxi as "Chinese food". When cooking three cups of chicken, pay attention to not using soup, a cup of rice wine, a cup of lard and a cup of soy sauce, hence the name "three cups of chicken". The characteristics of the dish: the color of the sauce is red and shiny, the taste is rich in meat and fragrance, sweet and salty, salty and fresh, and the taste is full, which is very popular among tourists.
Practice: Cut Sanhuang chicken into pieces, pour oil into the pot, add onion, ginger and garlic to stir-fry until fragrant, then add chopped chicken pieces, stir-fry until the surface of the chicken pieces is slightly yellow, and then add soy sauce, rice wine and yellow rice wine to the chicken pieces, then add sesame oil, pepper, salt and rock sugar, and boil over high fire for 10 minute, then simmer over low fire/.
Second, steamed pork with Jiangxi powder
The traditional name of steamed pork in Jiangxi Province is "Fei Meat", which is characterized by fat, thin, waxy and fragrant, crisp and refreshing taste, tender but not creamy, and is suitable for all ages. Because people in the north and south like steamed pork, there are different opinions about the origin of steamed pork, but it is recorded in the ancient gourmet bible "Suiyuan Food List", so steamed pork belongs to Jiangxi cuisine and has also been selected as one of the top ten classic dishes in Jiangxi by the Chinese Cuisine Association. In Jiangxi area, it is their fixed traditional custom to eat steamed pork with flour every year in long summer, which is called "supporting the summer", and it is also one of the necessary dishes at their banquets, which is also one of the must-order dishes for tourists visiting Jiangxi.
Practice: Slice the 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 by a cooking machine, so that it tastes better, then mix the marinated pork and rice flour evenly, put the taro bottom under the steamer, put the pork on it, and steam it in the pot until 1 hour.
Third, Artemisia selengensis fried bacon
Artemisia selengensis was produced along the coast of Poyang Lake. In ancient times, it was used by ordinary people to eat and feed livestock, and later it was introduced to the palace, which was liked by the nobles of the palace, so it was called "imperial concubine dish". The characteristics of fried bacon with Artemisia selengensis after cooking are that the bacon is golden and slightly white, and Artemisia selengensis is crisp, tender and refreshing, which is liked by tourists. Later, it was rated as "Top Ten Gancai Favorite by Tourists" by Jiangxi Tourism Bureau, and it was also rated as "Chinese Cuisine" by China Cuisine Association.
Practice: Boil the bacon with clear water to remove the salty taste, then slice it, pour the oil in the pot, add the bacon, stir-fry the oil, then add the onion, ginger, garlic and pepper, stir-fry for a while, then add the Artemisia selengensis and stir-fry it until it is raw, and add a little salt and monosodium glutamate to serve as a dish.
Fourth, the old topsoil chicken soup
Jiangxi people are warm and hospitable, and have been dubbed as "the old watch of the six gates, Nanchang, the west road county in the south of the Yangtze River", and also have the saying of "the old watch of Jiangxi". The old topsoil chicken soup is a traditional famous dish of Han nationality in Yuanzhou District, Yichun City, Jiangxi Province. It takes native chicken as raw material, tastes tender and tender, and the soup is delicious, paying attention to the original flavor. It is one of the must-order dishes for tourists, so it is rated as "Top Ten Gancai Favorite by Tourists" by Jiangxi Tourism Bureau.
Practice: Clean the chicken and chop it into pieces, put it in cold water, boil it, then take it out and rinse it with warm water, put it back in the pot, pour in clean water, add onion ginger and angelica, after the fire is boiled, turn to low heat and simmer 1 hour, pick out the material, add Lycium barbarum, jujube and salt, and continue to simmer for 20 minutes.
5. Stir-fried meat with dried Chili peppers
Fried meat with dried Chili peppers was also rated as "Top Ten Gancai Favorite by Tourists" by Jiangxi Tourism Bureau. It is a famous dish in yugan county, Shangrao City, Jiangxi Province. The dried chili is thin and tender, with strong flavor in hometown. It is fried with pork belly, fresh and spicy, which is 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: blanch the pork belly for 20 minutes, then take it out, cool and cut it into thin skin, pour oil into the pot, add the chopped pork belly and yellow wine, stir-fry to get oil, then add onion, ginger, garlic and lobster sauce to saute until fragrant, 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 Gancai". It is a characteristic traditional dish in Lianhua County, Pingxiang City, Jiangxi Province, belonging to Pingxiang cuisine in Jiangxi Province. It is well-known in Lianhua County, Pingxiang, Jiangxi Province, and it is found in almost every restaurant and pub. Moreover, the folk proverb says, "It's simply ridiculous to pass through the lotus without tasting the duck." This dish rice wine is its "spirit" and duck blood is its "soul". It is characterized by delicious color, freshness and delicacy, so foreign tourists are full of praise for it, and it has also been rated as "Top Ten Gancai Favorite by Tourists" by Jiangxi 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, then pour rice wine and soy sauce, clear water without duck meat and appropriate amount of salt. When the duck meat is cooked for seven minutes, add onion, ginger, garlic and pepper, and then collect the juice over high fire. When it is almost ready to be cooked, pour duck blood, stir-fry evenly, and then take it out of the pot and plate it in 2 minutes.
Seven, Yonghe tofu
Yonghe Tofu is a traditional dish in yong he zhen, Ji 'an County, Jiangxi Province, and is also known as one of the "Top Ten Gancai". It is tender and tenacious, and it is full of bean flavor whether boiled or fried. There is a saying circulating in Jiangxi: "If you have never eaten Yonghe tofu in Jiangxi, you have never been to Yonghe, and you have seen Jizhou cellar for nothing." Yonghe tofu is cooked into various dishes in the hands of chefs, and tourists can't stop eating it, so it is also rated as "the top ten favorite dishes for tourists" by the tourism department.
Yonghe Tofu has too many cooking methods, such as boiled tofu, fried tofu with Toona sinensis, braised tofu with distiller's grains, stuffed tofu, fried tofu, tofu and carp pot, etc. You can eat it as you like.
Eight or four stars looking at the moon
Four-star full moon is commonly known as "Xingguo powder cage bed", which has the reputation of "the first dish in the world". It is a traditional famous dish in Xingguo County, Ganzhou City, Jiangxi Province. It originated from 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 vegetables braised with pork and four butterfly side dishes are surrounded, hence the name "Four-star full moon". This dish was also introduced to the state banquet in Zhongnanhai. Its characteristics are fresh, spicy and refreshing, golden red in color, tender and smooth in fish, which increases appetite and is greatly praised by tourists. It has also been rated as "Top Ten Gancai Favorite by Tourists" by Jiangxi Tourism Department.
Practice: Cut grass carp into fillets with the same thickness, put them in a pot, add potato powder, Chili sauce, salt, monosodium glutamate, cooking oil and shredded ginger, stir them evenly for later use, then steam the dried powder and taro slices in a pan, spread the fillets on them, pour a layer of marinade mixed with Chili, ginger, sesame and potato powder, and continue to steam in the pan for 15 minutes.
Nine, Lushan stone chicken
Lushan Mountain is a key scenic spot in China, the most famous of which is Lushan Waterfall, and Lushan Stone Chicken is a famous dish in Lushan District, Jiujiang City, Jiangxi Province, belonging to Xunyang cuisine in Jiangxi cuisine. Shi Wa is chosen as the stone chicken on Lushan Mountain, and its sound is "goo, goo, goo", which is very similar to the crow, so it is named "stone chicken", which is deeply loved by tourists because of its golden color, tender meat and rich flavor, and has also been rated as "Top Ten Gancai Favorite by Tourists" by the Tourism Bureau.
Practice: Put the cleaned stone chicken into a 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 perforated strainer on it, spread onion leaves on it, then put the marinated stone chicken on it, cover it and simmer it for about 20 minutes, then put it on the plate from the fire.
Ten, Poyang Lake fat fish head
Pohu chubby fish 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. Its characteristics are spicy, slightly sour, tender and delicious, and has a strong local flavor. It is called "the top of the top ten Gancai dishes" by Jiangxi people, and all the tourists who have eaten it praise it with endless aftertaste. Therefore, it is rated as "the top ten Gancai dishes that tourists like best" 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 for about 10 minute, and then steam it for 8 minutes until it is mature. Pour oil into the pot, heat it, add dried radish, minced millet pepper, Jiang Mo and minced garlic, stir-fry until fragrant, then season with salt and monosodium glutamate, and then pour it evenly on the fish head.
# Cultural Happy New Year #
# Prosperous New Year #