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In addition to the eight major Chinese cuisines, there are many local specialties. I have been away from home for ten years and seldom cook by myself.

People recall the taste of hometown dishes with memories of youth.

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The red soil in Jiangxi, an old revolutionary base area, is located on the south bank of the junction of the middle and lower reaches of the Yangtze River. The negative river is surrounded by lakes, green peaks and fertile fields.

Thousands of miles, beautiful scenery. Jiangxi has a warm climate, abundant sunshine, abundant rainfall and a long frost-free period, belonging to a subtropical humid climate.

The characteristics of Jiangxi, coupled with numerous rivers and lakes, are suitable for planting rice and developing aquaculture, so Jiangxi has always been famous for its beauty and richness.

Land of plenty.

First, the evolution and characteristics of Jiangxi cuisine

During the Qin and Han Dynasties, Jiangxi was a land of plenty. According to Ci Zong written by Lei of the Eastern Jin Dynasty, Jiangxi.

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Thousands of miles away,

Waterway four links? Jiashu polished rice is good at all directions.

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Lei Cizong: Zhang Yuji. Jiangxi's food culture is to protect itself.

On the basis of the style characteristics, it also absorbs the essence from all directions, thus forming today's unique flavor of Jiangxi cuisine.

Jiangxi traditional diet, according to Mr. Luo Jin's research, has

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Two generalizations and one synthesis

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For detailed information about features, please refer to Mr. Luo Jin:

ginger

The characteristics of ancient western diet,

Jiangxi culture, Liaoning Education Press.

1993

A few years. Mr. Luo Jin pointed out: The so-called two generalizations,

That is, the generalization of Wu Chu food culture, the generalization of North and South food culture; A synthesis, that is, secular diet and Buddhism, Taoism and religious culture.

Close.

Jiangxi belongs to Wu Tou Chu Wei, and some areas belong to Yue, so the eating habits of Jiangxi people have the characteristics of Wu, Chu and Yue.

Spicy, no less than Hunan and Sichuan. In western Jiangxi, even fried cabbage needs a lot of Chili powder, so,

People often use it.

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Not afraid of spicy food

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、

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Labunabu

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、

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Afraid of spicy food

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Let's summarize the spicy habits of Jiangxi, Hunan and Sichuan provinces.

Accompanied by sweetness, this is originally the flavor of Wu cuisine, but Ganfu Plain also likes to put sugar in dishes, such as braised pork and sweet and sour fish.

This belongs to the flavor of Wu cuisine.

Eating fresh food is the flavor of Vietnamese dishes, such as raw fish, fish balls, fish bubbles, scalded fresh shrimp and live carp in southern Jiangxi and eastern Jiangxi.

East Jiangxi belongs to wuyue.

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The more ... the more. ......

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Gannan belongs to Baiyue.

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The more ... the more. ......

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Therefore, the flavor of Cantonese cuisine in Jiangxi is both Zhejiang and Guangdong.

Taste. Guangdong people like to eat snakes, frogs and mice, and Gannan people also like to eat them.

It can be seen that Jiangxi food culture has Sichuan, Hunan, Hubei, Anhui, Zhejiang and Guangdong flavors, and is formed on the basis of various flavors.

Has become its own characteristics.

Jiangxi is located on the north-south passage, with a well-developed transportation industry and an endless stream of people coming from south to north. Tourism trade

The children brought food production from all over the country to Jiangxi, integrated into Jiangxi's food culture, and made Jiangxi ancient tableware.

There is a summary of the north-south diet. For example, the beef fried powder in Xiajiang compares the habit of eating beef in northwest Muslims with that of Jiangxi people who like to eat rice noodles.

Combine to form a popular snack; Jiaozi, the fried dumpling in Jiangxi, was originally a northern food, but it is rich in plants in Jiangxi.

Oil used, jiaozi paste used a lot of oil, and the stuffing used heavy materials, especially Jiang Mo, chopped green onion, pepper and hot water roll, which became unique.

Jiangxi special fried dumpling.

The ancient diet in Jiangxi is characterized by the combination of secular diet and religious diet such as Buddhism and Taoism. Jiangxi takes Taoism as the center, since

After Zhang Daoling founded Fupai Taoism in Jiangxi, Lu Dan Taoism also spread in Jiangxi, and Ge Xuan's grandparents and grandchildren successively opened furnaces in Jiangxi.

Daniel was influenced by Taoism, and Jiangxi's diet paid great attention to the way of keeping in good health. Medicinal diet became a major feature of Jiangxi's diet. Fried Lycium barbarum with Rubao

Popular dishes such as fried plantain with leaves and meat, steamed eggs with hibiscus flowers, lily stew, fried asparagus and yam stew are not only fragrant and delicious,

It also has the effect of preventing diseases and keeping fit.

Second, the composition and dishes of Jiangxi cuisine

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one

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compose

Gan cuisine consists of dishes from Nanchang, Poyang Lake and Gannan. The dishes in these three places are characterized by strong flavor and heavy oil.

Highlight the main ingredients and pay attention to maintaining the original flavor. Focus on salty, fragrant and spicy tastes; Pay attention to crisp, crisp and tender texture;

In cooking, it is famous for roasting, stewing, steaming, stewing and frying. Stir-fried heavy oil keeps fresh and tender, such as Ganzhou famous dishes.

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Small fried fish

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. Steamed or steamed

Stewed dishes, keep the original flavor, not only preserve the nutrition, but also have benefits, such as

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Wuyuan steamed carp

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、

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Stewed black bone

chicken (as food)

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Braised dishes, crisp and rotten, fragrant and strong, are famous.

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Three cups of chicken with sauce.

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The difference between these three dishes is that Nanchang cuisine absorbs the advantages of local flavors in this province and other places, and is good at changing.

There are many kinds of colors, so pay attention to color matching and modeling; The dishes in Poyang Lake area are good at cooking fish, shrimp and crab aquatic products.

Pay attention to freshness and taste fresh when you are alive; Gannan cuisine is well-made, pays attention to knife work and heat, and has thick juice. The cooking of fresh fish is as follows

Unique features, such as

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A dish cooked separately.

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Fish cake

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Fish jiaozi

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Known as Ganzhou

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Sanyu

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Known as.

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two

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cook

Dried vegetables have a wide range of adaptability, including various banquet dishes, family dinners and people's dinners.

Dishes.

Jiangxi banquet dishes include fish-based fish seats, salty and spicy local dishes, seasonal vegetables and so on.

Fruit, with novel combination and diverse varieties. The main dishes of Jiangxi traditional banquet are: sea cucumber and eyebrow balls, three cups of chicken,

Crispy red meat, Nanfeng shredded fish, Wenshan sliced fish, stewed Wushan chicken, steamed boiled carp, fried blood duck, small fried fish and fried stone pot chicken.

Wait a minute.

Family banquet dishes are used to dishes made of whole chicken, whole duck and whole fish. In addition, steamed fish with powder is used, which is the so-called four-star full moon.

This is a famous family dinner dish. Commonly used family banquet dishes are: boiled bighead carp, Korean pine fish, stewed chicken with mushrooms, fried rice noodles and Yongxin.

Dog meat etc.

Popular dishes, also known as home cooking, are easy to obtain and simple to make, and ordinary families can make and eat them at any time.

There are also home cooking in the museum. Common home-cooked dishes are: bacon, rice flour meat, hometown meat, cucumber mixed with belly tip, sweet and sour crucian carp.

Fish, fried for three winters, etc.

In addition, I would like to introduce to you the flavor characteristics of home cooking in Pingxiang, the western part of Jiangxi Province:

1

, spicy,

Basically, you will see different peppers in each dish: some are fresh and some are dried red peppers, depending on the dish.

The original flavor is matched with peppers with different spicy degrees, which is a bit like "Wan Li is all red". No spicy food, no vegetables, it seems to be a classic.

The secret of oral tradition!

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original flavour

This is the real taste of every dish. Maintaining the flavor of the main ingredients is the key to every dish, and it is not allowed to be faked. I like it.

Food in other places, bitter sugar will change the original taste, just like being a man, it must be true, absolutely free from affectation and emptiness.

Pseudo;

Therefore, when putting peppers, the ingredients will be made according to the original taste of the dishes.

This is the purpose,

Such as bitter gourd in summer.

(also known as

"cold melon"

)

Yes, cooked food is bitter, whether it is made into eggs, bitter gourd or other dishes, but the food is still bitter. After eating,

There will be a cool aftertaste in the mouth; There are also bacon in winter, some of which will be steamed when cooked, and will give off fragrance when cooked.

The smell of spray is a bit fragrant thousands of miles away, leaving fragrance after eating; Sometimes Chili powder is added to steamed bacon.

Other condiments are over-fried, so they taste spicy.

three

, ripe.

People who don't know don't think so at first glance. Who can't eat raw food in Chinese mainland? Doesn't mean ordinary life and death.

Cooked concepts, such as garlic, ginger and pepper, which often appear in vegetable ingredients, must be cooked thoroughly.

People do not eat raw garlic. Generally, they don't eat garlic as long as it is half cooked, and there are many main ingredients that must be cooked.

This is the characteristic of local tastes. After living in Beijing for eight years, I am used to it and often see diners.

Eating raw garlic, green onions and even peppers is definitely a strange thing to see in Pingxiang.

four

This product is real.

The weight is absolutely true, which is the first major feature of hometown cuisine. I never care about the weight of each dish. It's absolutely authentic.

Affordable, affordable is the first feeling of foreign guests, but also a major feature of hometown people; I remember an invitation to go back to my hometown.

Students eat less than 100 yuan, killing a large table of delicious food, which is generally a little higher consumption level.

Nanchang or Changsha, perhaps it should be 400 to 500 yuan, not to mention the capital, it should be 600 to 800 yuan.

Money.

Of course, there are some small details, because I have been away from my hometown for nearly ten years and only remember my hometown dishes.

What I wrote has always been disloyal. I like spicy food. The environment is changing and people are changing, right? No excuses, try to change!

I can't do anything by myself. When I first came to Shenzhen, Guangdong, I was not used to the days without peppers, but I was able to do it gradually.

Without it, maybe "time will change everything" is right!

Finally, I would like to introduce some traditional or authentic Jiangxi-style restaurants in Beijing, which are by no means commercial advertisements.

Some of them have tasted the taste of Jiangxi people by themselves, or the boss is a fellow villager and friend:

1

Beijing Ganjiang Renjia Hotel

The interior decoration of the restaurant is designed according to the style of rural farmers in Jiangxi. The owner of the restaurant is from Gannan, and he is also pretending.

Decorative; Walking into the restaurant, you can see that when it rains in the south, the hats and hemp fibers used by farmers' uncles to shelter from the rain are all used for farming.

Second-hand plough, hoe, etc.

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Stop having fun!

Special local dishes, homemade rice wine, authentic Longnan people's principles, and the main ingredients are all from Jiangxi specialties and local products.

2

Gannan people restaurant

The boss is from Jiangxi, a chef and a waiter, and the raw materials of some dishes are mostly from Jiangxi, belonging to an older family.

Restaurant, the interior decoration is not very good, the customers are mainly residents of several nearby communities, and some people know each other from afar.

The fellow villagers will have dinner here.

All the dishes are very rustic. If you haven't eaten them, you will think you are in the countryside, and of course there are some people in the north.

Dishes, perhaps to take care of some customers who are not used to eating or suitable!

three

Jiangxi crock

This crock has a long history, in Qingfeng Street.

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No, the community has been built since it was built. It was moved from other places.

Many people who moved here arrive early for crocks at noon or at night, and many famous people come because they are late.

And you can't eat crocks, because the space inside is too small, because most of the waiters are invited from outside, and the service is not very enthusiastic.

There are more people, so you need to wait when ordering. The dishes and flavors still belong to the authentic Jiangxi local flavor, mostly.

The raw materials are also local in Jiangxi; Annual per capita consumption

40

Yuan or so; Just west of Madian Bridge in the North Third Ring Road and east of Shuangxiu Park,

To the south of the Third Ring Road, you need to drive from west to east at Beitaipingzhuang Bridge. The biggest advantage is that there is a parking space near the hotel.

And there is no charge for parking.

four

Jiangxi crock

Southwest Road of Fuxingmen Bridge, I only visited it once with my friends a long time ago, mainly for fun, so

I don't care much about food, and I don't have many memories.

In addition, there are three or two Jiangxi cauldrons and Jiangxi-style restaurants near the Asian Games Village, and friends who like diners can go together.

Eat, the general consumption is very low. There are several places in Beijing where you can eat authentic Jiangxi flavor. I'll kiss you later.

Recommend it to your friends after you go to the experiment!

Love the mountains there, love the water there, love the people there, love the bamboo forest there, love everything there, love everything in my hometown, love the place where my relatives are, and love eating at home.

I miss the food in my hometown, my relatives in my hometown, and my wanderers in a foreign land.

!

References:

Jiangxi cultural history

Jiangxi dietary guide

Landlord ~ Do you think this is ok?