No food in Jiangxi? Old watchers are not convinced: Gan cuisine has a long history and takes into account the southeast and northwest

No food in Jiangxi? Old watch no! clothes! gas!

　　Speaking of Gancai

　　Many people may be confused

　　Break your fingers and count: Lu, Sichuan, Cantonese,

　　Min cuisine, Su cuisine, Zhejiang cuisine, Xiang cuisine, Hui cuisine

　　Not included in "Eight Major Cuisine"

　　But to say that Gancai is not worth mentioning

　　46 million old Jiangxi watches are definitely not! clothes! gas!

Jiangxi Spicy Contest. Chen Feishe

　　Jiangxi old table: "Spicy Sichuan food, sweet Su food, real Lu food, light Cantonese food, or good Gan food, taking into account the southeast and northwest."

　　In the rivers and lakes of food, it is generally believed that Gan cuisine is formed by the infiltration and intersection of the five schools of Nanchang, Shangrao, Jiujiang, Gandong, and Gannan.

　　Only when you have really tasted Gan cuisine, you will understand its unique geographical system, which is endless and memorable.

"Chinese Taoist Ancestral Court" Dragon Tiger Mountain "God Eater" competition in Jiangxi Province. Wu Shichao

Jiangxi cuisine has a long history

　　In terms of cultural roots, a large part of Jiangxi cuisine is the inheritance of Jiangxi's "literati dishes". Since the Tang and Song Dynasties, Jiangxi "literati dishes" have prevailed.

　　Although there is an ancient lesson of "Gentlemen far from cooking", Chinese literati are obsessed with literature and art, and there are also many foodies. The literati cook, casual, but elegant.

　　Jiangcai's fame is also inseparable from the credit of the literati. The traditional dishes of Gan cuisine are well-known and numerous.

　　Wang Bo at the Tengwang Pavilion ordered "Hongdu Chicken"

　　Bai Ju is susceptible to "homesick fish"

　　"Fried bacon with quinoa" often served by Xu Zhenjun

　　"Wenshan Ding" named after Wen Tianxiang

　　"Four Star Mochizuki" named by Chairman Mao himself

　　The story behind each dish

　　It's all Gancai's story

　　Hong Lihe, a Jiangxi man, wrote in "The New Recipe of Gancai": "Gancai, created by the labors of the Gan people, is a part of the interest-bearing system, brewed by customs, and contained in history and place."

　　Jiangxi cuisine is also a "hometown cuisine" with a strong local flavor.

The Xiannv Lake fishing ground in Xinyu City, Jiangxi Province, has ushered in an opening day. China News Service issued Zhao Chunliang photo

The biggest feature of Gan cuisine

　　According to Lei Zizong in the Eastern Jin Dynasty, in the "Memories of Yuzhang": Jiangxi "Thousands of local places, four-way waterway ... Jia vegetable fine rice, good at all directions."

　　Jiangxi's food culture is based on maintaining its own characteristics and absorbing the essence of various places, forming today's unique flavor of Jiangxi cuisine.

Handmade vermicelli. Wang Cheng proactive

　　Therefore, the original flavor is the biggest feature of Gan cuisine, and it is also the great charm of Gan cuisine. Most of the raw materials used in Gan cuisine are also produced locally.

　　The beautiful scenery of Jiangxi has always been a land of rich fish and rice.

　　Whether it's thousands of square kilometers of fish in Poyang Lake, or "Gongmi" in Ji'an and Shangrao, different rice has different fragrances.

Aerial images of fishermen drying the dried fish. Photo by Liu Zhankun

　　Whether it is the red carp of Xingguo and Wuyuan, or the chickens and ducks of Yiyang and Yuanzhou, different chickens, ducks and fish will have different tastes in the dishes cooked.

Villagers in Yaowan, Wuyuan County, Jiangxi, used 6,666 purse red carps to spell the word "fu". Photo by Zhan Donghua

　　Gan cuisine is made from a wide range of materials. It pays attention to "applying materials according to the materials, making the best use of the materials", and can use all the best raw materials properly.

　　Whether it is roasted or stewed, whether it is fried or steamed, maintaining the unique flavor of the dish itself is the secret to the success of Gan cuisine.

　　The soup of Gan cuisine is delicious, sweet and full of flavor.

　　For example, the well-known Nanchang crock soup uses pottery as the pot, put the raw materials in the crock, mix it with pure water, and simmer with a charcoal fire at a constant temperature for about 7 hours. No open fire, no damage to ingredients but fresh soup Fragrant, rich and enticing, with rich nutritional value.

The Cultural Charm of Gan Cuisine

　　Gan cuisine has thousands of years of food culture accumulation. Hakka culture, "porcelain banquet" culture, medicinal diet culture, etc. are slowly integrated into Jiangxi cuisine.

　　As we all know, red, ancient colors, and green are the representative colors of Jiangxi.

　　Gannan's Hakka culture, Jingdezhen's "porcelain banquet" culture, Lushan's celebrity culture, and camphor tree's medicinal diet culture are all sources of the "antique" of Gan cuisine.

　　Jiangxi is the cradle of revolution, and the red food culture is popular all over the country. "Red rice, pumpkin soup, autumn eggplant is delicious", this popular folk song is the true portrayal of Jiangxi's red food culture.

A red cultural feast with Jiangxi characteristics. Photo by Liu Zhankun

　　Green is the primary color of Jiangxi. "People who walk through the mountains are immature, and the scenery is unique here." From east to west, from south to north, thousands of mountains compete in green and all waters are clear. Gannan navel orange, Nan'an plate duck, Taihe black chicken, Lushan stone chicken, etc. all use "green" skillfully to produce a rich dish with reasonable combination.

In Ganzhou, Jiangxi, fruit farmers are sorting and shipping Gannan navel oranges. Photograph by Zhu Haipeng

Top ten Jiangxi dishes in Jiangxi

　　There are always many different opinions on the top ten Gan cuisines, and there are many versions. Here, they are only organized by the Jiangxi tourism authority. After a wide collection and selection in the province, a panel of judges composed of tourist representatives, tourism ambassadors, cooking experts, etc. tasted the scored "ten "Dagan cuisine" list:

　　Pohu Fat Fish Head is a traditional dish of the Han nationality in Jiujiang City, which belongs to the Xunyang dish of the Jiangxi cuisine.

　　Four-star Mochizuki is a special traditional dish in Xingguo County, Ganzhou City, which belongs to the Gannan Hakka cuisine.

　　Quinoa fried bacon is a famous Jiangxi dish, which belongs to the Jiangxi series. The raw materials are taken from Poyang Lake.

　　Lushan Stone Chicken is one of the famous "Three Stones" in Lushan. The "Three Stones" in Lushan are Shier, Shiji and Shiyu.

　　Yugan Chili Fried Meat is a Rao Gang dish in Gan cuisine, and it is a famous dish in Yugan County, Shangrao City, which is the "Hometown of Gourmet".

Exhibitors were "screaming" Yu Chili. Photo by Liu Zhankun

　　Pingxiang smoked meat is a traditional and famous dish in Pingxiang City, which belongs to the Pingxiang cuisine of Jiangxi cuisine.

　　The Lotus Blood Duck belongs to the Pingxiang cuisine of Gan cuisine and is a famous dish in Lianhua County of Pingxiang City.

　　Lao Tu Tu Chicken Soup is a traditional and famous dish in Yuanzhou District of Yichun City, which belongs to the Yuanzhou cuisine branch of Gan cuisine.

　　Yonghe Tofu is a specialty dish in Yonghe Town, Ji'an County, Jiangxi Province.

　　Jinggang Smoked Bamboo Shoots is a traditional and well-known dish of Jinggangshan with black smoked bamboo shoots, pork slices and dried red peppers as the main ingredients.

　　Gourmet by people, most of the areas around Jiangxi such as Poyang Lake, central Jiangxi, western Jiangxi, and northwestern Jiangxi speak Gan dialects, Hakka dialects are concentrated in southern Jiangxi, Jiujiang and Ruichang in northern Jiangxi speak Jianghuai Mandarin, and Shangrao in northeastern Jiangxi Wu Yu, Fuliang, Wuyuan, and Dexing in the northeast of Jiangxi speak Huizhou ...

　　The Jiangxi people with accents in different regions have finally achieved the characteristics of Gan cuisine "Jia vegetable fine rice, good at all directions".

　　The Ganjiang River and the vast waves of Po Lake

　　Alluvial deposits become the land of Gan Po

　　The food culture bred by this land and water is being

　　Recognized by more and more friends from other provinces and cities

　　It embodies a strong flavor of mountains and waters

　　It is a kind of strong nostalgia ...

　　Author: Wang Jian Yuan Rujing Li Yunhan