What are the famous dishes in Jiangxi?

Jiangxi cuisine includes the special flavors of Nanchang, Jiujiang, Jingdezhen and Jinggangshan. Jiangxi cuisine is good at cooking rare game and aquatic products. Jiujiang has Xunyang fish pad, which is heavy in oil and strong in flavor, and likes Chili. Nanchang cuisine pays attention to color matching and modeling. The mountainous area pays attention to the heat, the dishes are plump and simple, and the original flavor is emphasized, especially the local native products are the most popular. There are many snacks in Jiangxi, and the methods of making them are different, which are quite distinctive.

The famous dishes are: three cups of chicken, fragrant meat, roasted meat with winter bamboo shoots, fried bacon with quinoa, original cage meat, scrambled eggs with stone pot fish, Xunyang fish fillets, fried stone pot chicken, Xingguo tofu, beef with rice noodles, gourd with money, jiaozi with Xinfeng radish, covered noodles with camphor trees, and yellow rice fruit.

"What to eat today? Sichuan food? Seafood? Or Japanese food? " After work, such calls often appear around you and me. It is a fashion and trend for Shenzhen people to eat out now. According to the survey, most ordinary families in Shenzhen have the opportunity to eat out at least once a week.

Strange to say, in summer, when the temperature soars all the way, people's appetite should drop all the way. I can't eat greasy food, and I'm not interested in heavy taste. However, Jiangxi cuisine with "heavy color and fragrance" is still very popular in Shenzhen. It seems that Jiangxi grandfathers really have a set of ways to cook food-what to eat at Jiangxi restaurant when eating?

Is there a difference between Jiangxi cuisine and Hunan cuisine? The same oil, the same spicy, even the same ingredients, smoked bamboo shoots in Jiangxi and smoked bamboo shoots in Hunan, I can't tell the difference. But to be honest, Hunan cuisine is quite delicious, so Jiangxi cuisine similar to it is also quite delicious. However, they are actually two different cuisines, and in Shenzhen, there are more choices to eat Hunan cuisine than Jiangxi cuisine ... Of course, this is just my "humble opinion". Eat whatever you want after watching and laughing. Let's listen to how Jiangxi people sum up the characteristics of their "hometown dishes":

Jiangxi Province is called Gan for short, so Jiangxi cuisine is called Gan cuisine. Jiangxi cuisine has a long history, which is a "hometown cuisine" with strong local flavor developed on the basis of inheriting the "literati cuisine" of previous dynasties. Mainly by Ganzhou, Poyang Lake, Nanchang, Jiujiang, Jingdezhen, Jinggangshan and other local schools. Jiujiang has Xunyang fish pad, which is heavy in oil and strong in flavor, and likes Chili. Nanchang cuisine pays attention to color matching and modeling. The mountainous area pays attention to the heat, the dishes are plump and simple, and the original flavor is emphasized, especially the local native products are the most popular. There are many snacks in Jiangxi, and the methods of making them are different, which are quite distinctive.

Jiangxi's famous dishes are: three cups of chicken, fragrant meat, roasted meat with winter bamboo shoots, fried bacon with Artemisia selengensis, original cage plate meat, Xunyang fish fillet, fried stone chicken, star car tofu, beef with rice noodles, golden gourd, Xinfeng radish dumplings, camphor tree noodles, yellow rice fruit and so on.

What does Jiangxi restaurant eat?

Scrambled eggs with stone fish: Stone fish is a specialty of Lushan Mountain. It lives in the springs and waterfalls of Lushan Mountain all the year round. This kind of fish is small, long and slightly flat, with tender and delicious meat and mellow taste. Scrambled eggs with stone fish is a delicious dish with rich flavor, golden color, crisp outside and tender inside.

Fried bacon with Artemisia selengensis: Artemisia selengensis is a kind of green vegetable with special fragrance, which is usually eaten with its stems. The entrance of Artemisia selengensis is crisp, fried with meat, delicious and fragrant. Fried bacon with Artemisia selengensis is a famous specialty in Jiangxi.

Lushan Stone Chicken: Don't think that "chicken" is the kind of domestic chicken you imagine. In fact, it is a kind of hemp-skinned frog, also known as red frog and brain-piercing frog. It has an ochre body, small forelimbs and powerful hind limbs. It hides in caves during the day and feeds at night. Its shape is similar to that of ordinary frogs, but it is big and fleshy, generally weighing three or four liang, and the big one weighs about one catty. It is named because its meat is tender and fat like chicken. This dish is usually served in Jiangxi restaurants in Shenzhen. People's original name is "braised stone pot chicken". The most authentic one is behind Le Tong Orthopedic Hospital. If you can drive to have a taste, you won't feel a long way.

Jiangxi famous snacks

Clear soup cake: filled with fresh and tender lean meat, wrapped in tough and smooth dough, boiled into clear soup; In addition, glutinous rice flour, sugar, hemp seed and sweet-scented osmanthus are made into cakes and soaked in clear soup. Salty and sweet, fragrant and delicious, soft but not greasy.

Distiller's grains glutinous rice balls: made of glutinous rice flour, cooked with boiling water, mixed with distiller's grains and sugar. White as jade, smelly, sweet and palatable.

White sugar cake: soak high-quality glutinous rice, wash it, filter it, grind it into fine powder in a stone mortar, knead it into thin strips with boiling water, roll it into thin slices, stack it layer by layer, bend it into a circle, fry it until golden, take it out of the pot, filter it, mix it with white sugar and rice flour, and sprinkle it on the cake. Waxy is soft and sweet, crisp outside and tender inside.

Noodles: Knead flour and eggs until wet, cut into thin strips, fry until slightly yellow, cook in boiling chicken soup until soft, and sprinkle with chicken, minced ham, shredded mushrooms and chopped green onion. Noodles and soup are fresh, light and delicious. In the Qing Dynasty, Nan 'an prefect was easy to eat, and the recipes were spread among the people, so it was called.

Golden thread hanging gourd: refined noodles and wonton, boiled in boiling water, served with chicken soup, chopped green onion and other seasonings. The soup is delicious and full of flavor when eaten in a bowl.

Rice flour: Rice is ground into pulp, boiled into thin slices, shredded with a knife and made into soup. With shredded pork and mushrooms. The dough is even in thickness, sliced neatly and the soup is delicious.

Ganoderma lucidum glutinous rice balls: made of Ganoderma lucidum, glutinous rice flour, sugar and bean paste, through ingredients, kneading, stuffing molding, steaming and sprinkling sesame oil. Green and fresh, thin and stuffed, soft and fragrant, suitable for both cold and hot.

Orchid root powder: it is made of glutinous rice flour, sugar and clear oil through ingredients, kneading, rolling, shredding, oiling and filtering. Golden luster, uniform size, sweet but not greasy, crisp and fragrant.

Muffin: Mix glutinous rice flour, japonica rice flour, sugar, lotus plumule, walnut kernel, rose, osmanthus fragrans, candied dates and other materials evenly, put them in a steamer and flatten them, sprinkle with fruit, spices and diced lard, then arrange flowers, sprinkle with sugar, steam them and let them cool. White and bright, delicate and sweet, soft and refreshing, hot food is the best, and cold food is also suitable.