Gan cuisine What are the famous specialties

Spicy milkfish (Gan cabbage).

Raw materials Seasoning:

250 grams of milkfish meat, 5 grams of refined salt.

Rice wine 25 grams of monosodium glutamate.

50 grams of chili oil, 25 grams of green onion and ginger.

Production method Process:

1.Wash the black stain of the milkfish, cut it into pieces of centimeter length and centimeter width, and cut it with a comb knife on the wide side.

2.Put the pot on the fire, put in the water, rice wine, green onion and ginger to boil, and then take out the fish in the pot of boiling water forever and drain the water.

3.Put the milkfish on a plate, add refined salt, monosodium glutamate, chili oil and mix well, and serve on a plate.

"Royal Bird" Sauce Duck is a miracle of Gan cuisine, Huang Shanghuang's "head" Xu Guifen with many years of experience in the food industry, founded Nanchang Huang Shanghuang Roast Poultry Society, and now the Royal Bird Sauce Duck is a household name. According to the dietary nutrition formula of the royal aristocracy, the society selects high-quality free-range lake ducks, after more than 30 minutes of high-quality natural spices soaking, and adopts modern high-tech preservation technology to carefully process, the taste is pure and delicious, and it has become a good product for home, travel, entertaining VIPs, and gifting relatives and friends. "Loach Drill Tofu" is a traditional folk dish with a strong local flavor, and it is said that it was invented by a fisherman.

Once, he turned over the tricks for the flavor of the mixture, spit out the mud in the water basin at home, and bought some tofu and onions, ginger and other seasonings from the street. When I opened the lid after cooking, I found that the small loaches had gotten into the tofu, but the fish tail was left outside, which was very interesting. This method soon spread among the local people.

The Jianghu cuisine in Gan cuisine has a long history and a unique story that has added a beautiful touch to the culture of Gan cuisine, and their grassroots, innovative and market-oriented are all interesting. Their improvement and development also symbolizes the development of food culture in an era.

Ganzhou has the following specialties: stuffed tofu; Gannan fried fish cakes; Xinfeng stray chickens; Braised duck;Ganzhou small fried fish; Nankang Bun Meat; Shangyou fish silk and so on.

1. Nan'an plate duck is a famous specialty of Jiangnan Province. The appearance is beautiful, the color is white and pure, the skin is thin and the meat is tender, the tail oil is plump, the bones are crisp and chewy, the taste is fragrant and delicious, and the appetite is tempting. It has become a treasure of lap-mei in the domestic and foreign markets.

2. Gannan navel orange fruit is large and colorful, rich in aroma, sweet and fresh, rich in nutrition, and can be called the best product among fruits. It has topped the list many times in the national orange competition. Famous varieties such as "Pengna", "Newhall" and "Naiwo Zuna" were rated as national excellent products and exported to Hong Kong and Macao.

3. Dried Huichang sauce.

The full name of dried soy sauce is soy sauce dried beans, and Huichang, Jiangxi Province is a famous hometown of dried soy sauce. Huichang dried sauce is rich in a long and strong cultural heritage, it is asked in the Jiaqing year of the Qing Dynasty, and is designated as a tribute by the government, and is famous in Beijing. In fact, its historical origin can also be traced back to the "true dragon emperor" Qianlong Emperor, a good story in the prosperous era, and it is said to be a beautiful talk.

Gannan specialties include: Gannan small fried fish, Dongpo meat, three cups of chicken, chopped pepper fish head, Xingguo rice noodles, fish poached meat, Xinfeng radish dumplings, Xingguo fish shreds, three fresh vermicelli, bowl duck, Huangyuan fried bacon, taro steamed pork ribs, quinoa fried bacon, Xinya four treasures, crockpot simmering, Lushan stone chicken, Pohu fat fish head, Pingxiang smoked meat, Jinggang smoked bamboo shoots, Yugan chili fried meat, Tiandun fried beef, etc.

The main flavor characteristics of Gannan cuisine are: original flavor, thick oil but not greasy, strong taste, salty, fresh and spicy.

The production characteristics of Gannan cuisine are: cutting and matching, rigorous selection of materials, mainly local or transportation of special raw materials, and the production of fine clothes and fine clothes.

When you travel to Jiangxi, you will find that its food is really varied, and all kinds of flavor dishes and special snacks are irresistible. We all know that Cantonese people like to eat snakes, frogs, and rats, and there are many people in Jiangxi who are good at this, which also makes Gan cuisine culture unique. Now let's take a look at what flavors of Gan cuisine are available, and if you have the opportunity to go to Jiangxi, remember to taste it.

Jiangxi's main famous flavor dishes are: Yuzhang crispy chicken, five-yuan dragon and phoenix soup, three cups of chicken, crockpot soup, fragrant meat, winter bamboo shoots and roast meat, quinoa fried bacon, Shangrao soup powder, Xinzhou sausage, original cage boat plate meat, Xunyang fish fillet, fried stone chicken, Xingguo tofu, rice flour beef, golden thread hanging gourd, Xinfeng radish dumplings, camphor tree noodles, Huangyuan rice crackers, rice noodles steamed pork, bean bubble roast pork, eight treasure rice, Jinggangshan smoked bamboo shoots, Nanchang lion head, Nanchang fried noodles, Nan'an plate duck, Guixi vegetables, Yifeng local chicken and so on.

Yuzhang crispy duck. Stuff ginger, green onion, star anise, spice and other spices into the net duck belly, rub it repeatedly with cooking wine, pepper and salt on the leather surface, marinate for half an hour, and steam it in the basket until it is steamed.

5. 6. Take it out when it is mature, smear it with cooking wine and soy sauce and let it dry, pour oil into the pot on the fire, and fry the duck until the skin is crispy when the oil temperature reaches seven hot. Remove the bones of the fried duck, batch the oblique knife into oblique knife strips, neatly place them in the buckle bowl (skin side down), put ginger shreds, fragrant ru shreds, dried pepper shreds, winter bamboo shoots and shredded fish on the surface, add 50 grams of good soup to soy sauce, refined salt, monosodium glutamate and mix into marinade, and pour it in the bowl. Take a flat plate and garnish it for later use.

Then put the buckled duck into the cage until drunk, pour out the original soup, and turn it in the middle of the plate. Thin the soup, pour in red oil, pour it over the duck, sprinkle with pepper, and serve.

Its characteristics: bright red color, crispy fragrance. Note: Nanchang was Yuzhang County in ancient times, so Nanchang is also known as Yuzhang.

Five-yuan dragon and phoenix soup.

First, the snake is slaughtered, the skin is removed, the head and tail are removed, the internal organs are removed, and the teeth and venom glands are cut off with scissors and washed. Peel longan and lychee, remove the core of lotus seeds, and wash wolfberries and red dates. When cooking, put the snake and chicken in the bowl at the same time, put in longan, lychee, lotus seeds, wolfberry, red dates, ginger shreds, refined salt, pour 750 grams of water, steam them, sprinkle pepper and serve.

It is characterized by the fact that this dish is light red, sweet and salty, rotten and delicious, and the meat is rotten and fresh, and it is a nutritional tonic for autumn and winter.

Stir-fried bacon with artemisia.

Wash the selected artemisia, cut it into strips of about 3 cm, boil in boiling water for 2 to 3 minutes, remove and drain. Rinse the bacon with water, cut it into thin slices and put it in a bowl. Prepare the minced dried peppers, green garlic, ginger, monosodium glutamate, and cooking wine.

When cooking, put oil on the wok on the fire, when the oil temperature is burned to six ripe, put the prepared seasonings into the oil and stir-fry the dried red pepper, ginger and green garlic when it is ripe, and then put the bacon into the pot to fry it first, and then put in the artemisia, add cooking wine and monosodium glutamate. Its characteristics: the taste refers to the delicious Qingye Road, the taste is different, oily but not greasy, and the characteristics are outstanding.

Note: The main ingredient of its dishes is local specialties, so it is called a special dish.

The representative dishes of Gan cuisine include Pohu Fat Fish Head, Four-Star Moon Looking, Stir-fried Bacon with Quinoa, Lushan Stone Chicken, Stir-fried Meat with Yugan Pepper, Pingxiang Smoked Pork, Lotus Blood Duck, Old Topsoil Chicken Soup, Yonghe Tofu, and Jinggang Smoked Bamboo Shoots.

In order to excavate Jiangxi's local cuisine and carry forward the Gan cuisine, Jiangxi Province held the "Top Ten Gan Cuisine" collection and selection activities in the province in December 2009. The selection activity was launched in late December 2009, and 55 local specialties were recommended by 11 districted cities in Jiangxi Province after the preliminary evaluation.

After the voting of more than 300,000 domestic and foreign tourists, 30 Gan dishes entered the finals. On the day of the final on February 26, 2010, representatives of tourists from home and abroad, as well as national outstanding tour guides, advanced individuals of the World Expo, tourism ambassadors, culinary experts, etc., tasted and scored on the spot.

On the afternoon of February 26, 2010, the first "Top Ten Favorite Gan Dishes of Tourists" selection activity ended in Nanchang, Jiangxi. Zhu Hong, Vice Governor of Jiangxi Province, attended the award ceremony, announced the list of the top 10 favorite Gan dishes of tourists and presented awards, namely the representative dishes listed above.

Gan cuisine cooking techniques:

The production of Gan cuisine is quite procedural. In terms of knife processing, there are three methods and eighteen kinds, which require uniform thickness and consistent length, and cannot be broken. When ingredient, we pay attention to the combination of nutrients and the nutritional principles of medicinal diet, and pursue the dietary effect of high protein and low fat.

Flour or cornstarch can be used for battering, but it must be starched before heating.

Pay attention to seasoning and heat when cooking. After the dish is completed, it is necessary to choose a good container, pay attention to the beauty of the shape of the plate, and appropriately choose the special-shaped plate, go straight to the topic, and arouse people's appetite. There are principles of order when serving, such as cold first and then hot, light first and then heavy, light and then salty, first salty and then sweet, etc., all contain corresponding scientific principles.

The above content reference: Encyclopedia - Gan cuisine.

1. Ganzhou fried fish: small fried fish is a special dish in Jiangxi and southern Jiangxi, which is quite famous in the local area, about the historical origin of the small fried fish in Ganzhou, the main ingredient is grass carp, and basically every restaurant in Ganzhou will have small fried fish as a family dish, this Hakka food is already a food signature in Ganzhou.

2. Sauerkraut fried Dongpo: Sauerkraut fried Dongpo is a special dish in Ganzhou, Jiangxi, is a dish with pig intestine as the main ingredient, Ganzhou calls it vinegar fruit fried large intestine, this dish has a history of thousands of years in Ganzhou, every family will do it, everyone loves to eat.

3. Xinfeng radish dumplings: Many people in many areas make dumplings with pork or other meat fillings, but the special snack radish dumplings in Xinfeng County are different, using white radish produced by local farmers, with sweet potato powder, pork, fish as the main raw materials and then made with chili powder, light soy sauce and other seasonings. Although Xinfeng's radish dumplings are called "dumplings", they don't actually use flour, but sweet potato flour, which makes the radish dumplings have a unique taste and become a delicious snack unique to the local area.

4. Lotus bag: Lotus bag is a special delicacy in Nankang area, Ganzhou, Jiangxi. In the minds of locals, this dish is indispensable for New Year's holidays or to see off guests and friends.

The preparation method is also very particular, marinating with good pork with various spices, and then putting it in a large lotus leaf and steaming it in a pot. The finished purse gizzard is big, in the shape of a trapezoidal hat, when you eat, you can smell the fragrance of lotus leaves, the strong fragrance of pork, and the fragrance of glutinous rice, and it tastes oily but not greasy, and the fragrance can fill your stomach.

5. Bean Bazi: Bean Bazi is a special delicacy in Yudu area of Ganzhou, Jiangxi Province, which belongs to the local people to mix soybeans, flour, rice flour, etc. into white rice milk, put it into the oil pan with a special flat spoon, fry it into a thin round cake, decorate it with peanuts, the entrance is crispy and crispy, the round bean is golden brown after frying, shaped like the moon of fifteen, so some people call the bean bazi the moon ba, quite a bit of romantic feelings.

6. Four-star moon-looking: Four-star moon-gazing is a special dish of Xingguo County, Ganzhou City, Jiangxi Province, and Guo Moruo praised this dish as "the first dish in the world". It is made of steamed fish meat at the top of the rice noodle shop, and the "four-star moon" is smooth and delicious, the color is red and bright, and the vermicelli at the bottom fully absorbs the umami of the fish juice, and the entrance is fresh and spicy.

Jiangxi specialties are as follows:

1. Lotus blood duck.

Lotus blood duck is one of the top ten famous dishes in Jiangxi. Lotus blood duck is also a traditional famous dish in Pingxiang, Jiangxi. Lotus Blood Duck is made by using whole duck and fresh duck blood as raw materials, and simmering with chili peppers and seasonings.

2. Stir-fry the meat with dried chilies.

Yugan chili fried meat is one of the top ten famous dishes in Jiangxi, and it is also a famous dish in Yugan in Shangrao City, Jiangxi. Yugan chili stir-fried pork is made by using Yugan's local fresh chili, millet spicy, pork belly and seasonings, and stir-fried over high heat.

3. Yonghe tofu.

Yonghe tofu is one of the top ten famous dishes in Jiangxi, and it is also a traditional famous dish in Yonghe, Ji'an, Jiangxi. Yonghe tofu is made from local tofu in Yonghe Town, washed and cut into small pieces, with peas, diced carrots, diced mushrooms and other ingredients.

4. Pingxiang smoked pork.

Pingxiang smoked pork is a traditional famous dish in Jiangxi and one of the top ten famous dishes in Pingxiang, Jiangxi. Pingxiang smoked meat is made from local smoked meat in Pingxiang, washed and sliced on a plate, put it in a steamer and then steam it and then serve it.

5. Jinggang tobacco shoots.

Jinggang tobacco bamboo shoots is one of the top ten famous dishes in Jiangxi, and it is a characteristic traditional famous dish in Jinggang Mountain, Jiangxi. Jinggang Tobacco Shoots is made from local tobacco shoots in Jinggangshan as raw materials, and the smoked bamboo shoots are blanched in fresh bamboo shoots and dried and smoked ingredients. Jinggang tobacco bamboo shoots are made by soaking the tobacco bamboo shoots until soft, washed and stir-fried with shredded pork, dried chili peppers and other ingredients.

The specialties of Jiangxi cuisine are: three-cup chicken, Wenshan chicken, lotus blood duck, fried meat with Yugan chili, and Jinggang smoked bamboo shoots.

1. Three cups of chicken

Sanbei chicken is one of the top ten classic oak dishes in Jiangxi, because no drop of water is added during the production process, only a cup of rice wine, a cup of lard and a cup of soy sauce are added, so it is named Sanbei chicken. The three-cup chicken tastes sweet with a little salty, salty with a little fresh, and it is also very chewy, and the more you chew, the more fragrant it becomes.

Wenshan chicken

Wenshan chicken is a traditional famous dish in Ji'an, Jiangxi, and according to legend, this dish was created by Wen Tianxiang. It is made by dicing chicken breasts, adding red peppers, and frying them first. It tastes tender and delicious, salty and slightly spicy.

3. Lotus blood duck

Lotus blood duck is a special dish of Lianhua County, Pingxiang City, Jiangxi Province, and it is a delicacy that has been served at the state banquet. It is made of lotus duck that is abundant locally, and stir-fried with glutinous rice wine, duck blood, green onions, ginger and garlic and other seasonings. The freshly sold blood duck is fragrant, and the duck meat is tender and delicious.

4. Stir-fry the meat with dried chilies

The chili pepper of Yugan County, Jiangxi Province was paid tribute to the imperial court as a local specialty as early as the Ming and Qing dynasties, and the chili pepper of Yugan is thick, thin, fragrant, spicy, and is the top grade in the chili pepper. Stir-fry the meat with the remaining dried chili peppers, the spicy mouth is not spicy, the taste is delicious, and the Nakaga is tender and refreshing.

5. Jinggang tobacco shoots.

Jinggangshan is the cradle of the revolution, where all kinds of bamboo shoots are abundant, and tobacco shoots are the most representative varieties of Jinggangshan, known as "bamboo forest sea cucumber". This dish is a delicious dish stir-fried with smoked bamboo shoots, shredded pork and dried red peppers. It tastes tender and delicious, and it is spicy and spicy.