What are the "housekeeping dishes" in Jiangxi counties?

Jiangxi cuisine consists of five schools: Nanchang, Shangrao, Jiujiang, East Jiangxi and South Jiangxi. Although it 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;

(1) Take the local specialty raw materials as the main materials, pay attention to the strict selection of materials, fine knife work, highlight the main materials, and color separate ingredients. (2) Pay attention to fireworks in cooking methods and make good use of methods such as burning, frying, stewing, stewing and steaming. Powder steaming is a major feature.

The following are some unique Jiangxi dishes:

Lushan Three Stones Banquet: Three Stones "is the abbreviation of stone fish, stone ear and stone chicken." The local three delicacies are stewed into a pot, which makes people want to stop. "

Wan' an fish head

Wan 'an Fish Head is one of the specialties of Wan 'an and one of the top ten Gancai dishes. The main raw materials are live fish heads and beer from Wan 'an Reservoir. Wan 'an fish head not only has high nutritional value, but also has a fresh and fat mind, which makes it feel particularly refreshing to eat.

Nanfeng shredded fish

Nanfeng shredded fish, tender and refreshing, is a traditional dish in Nanfeng, Fuzhou. It is the earliest home-cooked dish in pineapple township adjacent to Guangchang county in our county, and it has been introduced to Nanfeng county for hundreds of years.

Frozen rice balls

Frozen rice balls are a traditional dish in Linchuan County, Jiangxi Province, which is not only a snack, but also a delicacy with wine. It's steamed food with flour, and frozen rice is soft. The meatballs are fresh and tender, stained with white and red, and very beautiful. Has the effects of regulating anemia, tonifying deficiency and nourishing yin.

Shredded orange fish

Orange-flavored shredded fish is a traditional dish in Xingan County, Ji 'an City, Jiangxi Province. The shredded fish is made from the orange peel of Dahongpao red orange, a specialty of Xingan Sanhu Lake, and grass carp in the river. Red and white, bright color, fresh orange fragrance.

Jiangxi counties have the following specialties:

1. Smoked Artemisia selengensis in donghu district, Nanchang, Jiangxi.

2. Lotus Blood Duck in Lianhua County, Pingxiang, Jiangxi Province.

Three, the four-star moon in Xingguo County, Ganzhou, Jiangxi Province.

Jinggang tobacco shoots in Jinggangshan, Ji 'an, Jiangxi.

Fifth, the old topsoil chicken soup in Yuanzhou District, Yichun, Jiangxi.

Yugan county Yugan, Shangrao, Jiangxi has a bumper harvest of Chili fried meat.

Seven, Jiujiang, Jiangxi Lushan stone chicken.

Yonghe tofu in Ji 'an county, Jiangxi province.

Nine, Pingxiang, Jiangxi xiangdong district Pingxiang bacon.

Ten, donghu district, Nanchang, Jiangxi Poyang Lake fat fish head.

Dingnan county's specialty, sour duck.

Stuffed tofu

Hot and sour pork intestines

Ash hairpin

Hot skin

Actually, I came to ask questions. 17 years ago, I served in the army, and my old monitor was from Jiangxi. He often brings us local specialties, such as fish pieces and eggplant strips. The fish pieces are salty and spicy, with a smoky smell; Eggplant strips are super spicy, and the scalp will itch if you eat too much. These two kinds of food are delicious and unforgettable, but because of the simple packaging, I can't remember the names.

Xinyu City, Jiangxi Province has a famous China dish, a famous Gan dish and a golden China dish. Wu's roast goose.

Jiangxi is located in Wutou Chuwei. As early as the Qin and Han Dynasties, this was the land of plenty. Enjoy the reputation of "rich things, outstanding people and outstanding people". Jiangxi County Cuisine is called Gancai for short. Its formation is based on continuous improvement and innovation in the long historical development process, and it gradually matures into a self-contained system. As a local flavor dish, dried vegetables occupy an important position in the garden of Chinese cuisine.

Dried vegetables are mainly characterized by careful selection of materials, emphasis on knife work and stress on heat. Cooking is good at roasting, stewing, steaming, stewing and boiling, paying attention to maintaining the original flavor, highlighting the fresh fragrance, and emphasizing the cool but not greasy taste and spicy taste. The texture is crisp, rotten, crisp and tender. Most of the raw materials are local products with strong local characteristics. There are many delicious dishes in Jiangxi, such as "three cups of chicken" in Wanzai County, Jiangxi Province, which is well known. Ji 'an famous dish "Wenshan diced meat" is full of praise, and Jiujiang's "hometown meat" is tempting and coveted; Taihe county "stewed Wushan chicken", the banquet is top grade; Leping city's "golden hoof" never tires of eating, which has profound implications for Ruijin's traditional dish "Bao Shan Hong"; Tender red carp in Wuyuan county; The "whitebait fried lotus root" in Hukou County is delicious and tender; Xingguo County's unique and elegant "four stars looking at the moon" and Jingdezhen's flavor dish "three-silk shark's fin" are all well-known foods.

Gan cuisine, although it was not among the eight major cuisines in China in the past. However, due to the frequent gathering of celebrities, "housekeeping dishes" emerge one after another, and there are countless famous dishes. These dishes reflect the unique flavor of Jiangxi Gancai and the strong local flavor of Jiangxi, and are integrated into the traditional food culture of Jiangxi.

Have you ever eaten steamed rice flour meat in Fengcheng cage bed?

Steamed pork, a famous dish in Jiangxi. Steamed rice flour meat in Fengcheng cage bed is an intangible cultural heritage of Jiangxi.

People who have been to Hutang and Huangcheng in Fengcheng City have probably eaten steamed rice flour meat in cages in these places. Everyone who has eaten this kind of rice flour meat is impressed and full of praise. The big cage bed with a table of eight immortals, eight bowls of nine bowls or ten bowls of vegetables is also spectacular, which is not only affordable, but also quite delicious.

The steamer (locally called cage bed) is made of bamboo and has a diameter of about 50 cm. Each cage bed uses about 4 kg of fresh pork. The meat should be prepared the day before, cut into pieces with a thickness of about 1 cm, a width of about 10 cm and a height of about 5 cm, and then mixed with soy sauce, rice wine and salt. Marinate it overnight to make the meat delicious. Rice noodles are also locally produced rice. Add spices such as spiced spices and star anise, stir-fry and grind for later use. The next morning, spread the seasonal vegetables in the steamer, mix the pickled pork with fried rice noodles and put them in the steamer. In order to ensure the taste, generally, only 10 leather cage bed is steamed per pot at most, plus the base and top cover, with *** 12 layers. 12 layers of cage beds are neatly stacked on the cauldron, with a height of about one meter and two meters, which looks magnificent. In the smoke, the towering cage bed looms, and the smell of firewood, coupled with the fragrance of rice flour and meat, can arouse people's appetite.

It takes about three hours to steam rice flour meat with firewood. In order to ensure that the rice flour meat stacked on top of each other can be steamed out, when steaming for about one and a half hours, it is necessary to change the upper and lower positions of all the steamers, and then add an appropriate amount of brine to the rice flour meat in the steamer. Brine is prepared by chefs according to their own experience and preferences. The taste of rice flour meat is good, and the preparation of brine is very important.

Steamed rice noodles in cage beds are mainly popular in Hutang, Huangcheng and Dongjia areas in Hexi, and Songhu Town, a newly-built area in Nanchang, has also retained this custom. When these places hold weddings and funerals, steamed rice flour meat in cages is an essential dish. According to the custom, when there is a red wedding, the number of dishes should be paired, and when there is a white wedding, it becomes a single one. In early years, each cage bed was folded into eight parts. Eight people sat at the table of the Eight Immortals, each with one, and everyone only ate the one in front of them. If you can't finish eating, you can pack it and take it home.

There are many legends about the origin of steamed rice flour meat in cage bed. The most appropriate statement is that the society was in turmoil at the end of the Yuan Dynasty, and people from all over the world flocked to Wanshou Palace and Tanghuang Palace in Xishan to go to the immortals and pray for Xu Zhenjun's safety. Hutang and Huangcheng are the only places where Fengcheng, Gao 'an and Zhangshu lead to Wanshou Palace and Tanghuang Palace. In order to show their love for Xu Xian and it is not convenient to bring tributes from far away, pilgrims buy pork as tributes in Hutang, Imperial City and Songhu Lake near Wanshou Palace and Don Juan Palace. Tribute only needs pig's head and tail, not pig's body. Therefore, in the fairy season, the pork in these places is flooded, and the locals can't eat it at all, but it is easy to go bad after being stored for a long time, so the locals have to sell it cheaply. Even so, a lot of pork can't be sold, so we have to watch it go bad.

One year, on the 27th day of the first month, it was Xu Zhenjun's birthday, and people flocked to Chaoxian again. Seeing that pork is sold too much, pork is slowly deteriorating, and the people have no good solution. An innkeeper had a brainwave and bought all the unsalable pork, cut it into large pieces, mixed it with fried rice noodles and many seasonings, and steamed it in a big steamer. Pilgrims returning from North Korea passed by the inn, smelled a strange smell and went into the store to have a rest. At this time, the innkeeper asked the bartender to take the steamed rice flour meat out of the big cage bed and sell it to pilgrims in small portions. Pilgrims are full of praise for their mouth-watering food and reasonable prices. The business of this inn is getting better and better, and the reputation of rice flour meat is getting bigger and bigger. The villagers were moved to see the innkeeper turn waste into treasure, so they learned from the innkeeper. Every fairy season, they kill pigs to make steamed rice flour meat in cages and sell it to pilgrims from south to north. Steamed rice noodle meat in cage bed is pure in taste and economical, which is not only loved by pilgrims in Chaoxian county, but also felt very good by local people, so it is regarded as a housekeeping dish for guests. Slowly, when the local people hold weddings, because there are many guests coming, they also receive guests at home in this way. The custom of steaming rice noodles in cage beds has been passed down from generation to generation, and it has become a unique delicacy in Hutang and Imperial City, which makes the wanderers in Qian Shan linger and have endless aftertaste.

Ningdu Degu Village is famous for its top three wines.

The problem of county housekeeping is too wide. Everyone knows that it is not bragging or Baidu plagiarism. Of course, there are a few experts in cooking, but how can people have time to answer this when cooking? Ha ha laugh

I'm from Xingguo, Jiangxi, so I'll talk about housekeeping dishes in Xingguo County.

The first line:

The dishes named after the four-star moon and Chairman Mao are one of the housekeeping dishes.

The second way:

Sauté ed pork intestines with pickles

Does this sour cousin miss a housekeeping dish outside most?

Jiangxi specialty snacks include Nanchang fried rice noodles, Nanchang mixed rice noodles, Nanchang crock simmer soup, distiller's grains fish, three cups of chicken, Shangrao chicken legs, Shicheng meatballs, Lushan stone chicken, steamed pork with rice flour, etc. Distiller's grains fish is a traditional food of China in Poyang Lake, Jiangxi Province. Pickled crucian carp, air-dried until semi-dry, and then placed in a brewed rice jar for sealing. After ten days, you can take it out and steam or cook it.