Do the ten major cuisines include (Gan cuisine)?

Ganjiang flavor, refers to the local flavor of Jiangxi. Jiangxi Province, referred to as Gan, is located on the south bank of the middle and lower reaches of the Yangtze River, known as the "Wu head Chu tail, Guangdong production Min Ting", the territory of the rolling hills, the plains open. The five rivers of Gan, Fu, Xin, Xiu and Rao run through the territory, converge at Poyang Lake and flow into the Yangtze River. Hao Yang Lake is the largest freshwater lake in China with vast waves and big water. Here, the mountains and rivers are beautiful, the scenery is beautiful, and there are many products, which are abundant in the south of Beijing. Historically, the humanities, religious prosperity, places of interest, palaces and monasteries throughout the province. As early as in the Qin and Han Dynasties, Jiangxi is a rich land of fish and rice. To the Tang and Song dynasties, economic prosperity, talent. At that time, Jiangxi's grain, tea, shipbuilding and silver and copper smelting in the country's leading position. In the Ming and Qing dynasties, the country's four major rice markets, five tea markets and four famous towns, Jiangxi each accounted for a seat. Developed economy promotes the prosperity of culture and art, but also brought the development of food and drink. Jiangxi cuisine, the main choice of local specialties as raw materials, such as the famous Guangchang heart white lotus, Nanfeng tangerine, Nan'an duck, Taihe chicken, Wanzai three yellow chicken, Wuyuan red carp, xiajiang rice flour, Mount Lu stone ear, stone fish, stone chicken, Noe Yang Lake silverfish, etc., are kitchen treasures, a master chef cook, is the local characteristics of the rich delicacies.

Jiangxi cuisine, mainly by the Nanchang, evil Yang Lake District and Gannan three-way cuisine. Its **** the same characteristics are: strong flavor, heavy oil, the main material is prominent, pay attention to maintain the original flavor. In the taste is focused on salty, fresh, fragrant, spicy, Shu people, Hunan people love spicy, Gan people are also in between. In terms of texture, it is crispy, rotten, brittle and tender. In the technique of burning, stewing, steaming, stewing, stir-frying known. Burned or pity dishes are crispy, flavorful and juicy, such as the famous "three cups of chicken". Steamed or stewed dishes to maintain the original juice, without losing the original flavor, both to preserve the nutrition, but also complementary, such as "steamed red carp", "stewed Wushan chicken." Stir-fried vegetables heavy oil, keep tender, such as Ganzhou famous dish "small fried fish".

Their differences are:

Nanchang cuisine has absorbed the strengths of some local flavors in the province and abroad, and is good at changing and updating, with a wide range of colors and varieties, paying attention to color matching and modeling. Famous dishes such as "dry roasted pig's feet", "sea cucumber and eyebrow meatballs", "three cups of chicken", "stray chicken" and so on.

County Yang Lake District dishes, specializing in cooking fish, shrimp, crab aquatic products, selection of materials to pay attention to live fresh, cooking focus on fresh and soft, to adapt to a wider range of famous dishes, such as "spring vegetables yellow teeth fish," "Xunyang fish slices", "Hydrangea fish balls". Hydrangea fish balls" and so on.

Gannan cuisine, the production of fine, pay attention to the knife fire, pay attention to the color, juice, fluorescent thick, taste mellow, the cooking of fish has unique features, such as "small fried fish", "fish cake", "fish dumplings "Ganzhou is known as the three fish, famous dishes such as "popping Manzan red", "white pour bighead carp head", "two fish across the river", "Glutinous Rice Chicken" and so on.