What are the dishes in Jiangxi among the eight major cuisines? What's your name?

As a wonderful flower in China's food culture, Gancai has accumulated food culture for thousands of years. Zhang Yu in the Later Han Dynasty called Jiangxi "good food and polished rice, good four directions". At the beginning of the Tang Dynasty, Wang Bo gave a banquet in Tengwang Pavilion. Excited, he praised Jiangxi's "wealth and splendor, outstanding people and outstanding people". In Ming Dynasty, Yuan Mei recorded the famous Jiangxi dish "Steamed Pork with Powder" in Suiyuan Food List. Today's Jiangxi cuisine is developed on the basis of inheriting the "literati cuisine" of previous dynasties, and it is a "hometown cuisine" with strong local flavor.

Gancai is composed of Nanchang, Jiujiang and Gannan. Although Jiangxi cuisine is not among the eight major cuisines, it is unique. Gancai has a wide selection of materials, prominent main ingredients, exquisite knife work, fine production and outstanding "original flavor" in cooking;

In cooking techniques, pay attention to the heat, mainly burning, stewing, stewing, steaming and frying. In the choice of raw materials, we advocate the concept of green, ecological and healthy. Jiangxi has a good ecological environment, and the local raw materials are all green and healthy, such as Artemisia selengensis in Poyang Lake, bamboo shoots in Jinggangshan, hairy crabs in Junshan Lake and dried peppers. In taste, it is mainly spicy. Different from the spicy taste of Sichuan, Hunan and Hubei cuisine, the spicy taste of Jiangxi cuisine is moderate, suitable for both north and south, and has a wide range of adaptation groups.