Gannan cotton cake

Soak the late rice for 6 hours, rinse and drain with water, add water to refine and squeeze dry. Take 1/10 of the water and boil it into a thin slurry, cool it and rub it with the wet dough, add egg white, mix well with baking soda, and steam the cake batter into the mold for 12 minutes.

Rice noodles tamales

Nanchang people like to steam a bowl of rice noodles and steamed pork before and after the beginning of summer every year, and it is said that they will not have prickly heat if they eat it in the beginning of summer. People fry the rice with star anise, cinnamon and other spices and grind it into powder, cut the pork belly into thick slices and dip it with chili oil, soy sauce, and then add sugar, cooking wine, monosodium glutamate and other condiments, then pour in the rice noodles and mix well, and then stack the meat sticky with rice noodles in the bowl one by one, steam it in the steamer until it is rotten, and the meat can be buckled in the plate when eating. Some of them are mixed with an appropriate amount of peas in the meat, so that the dish has a powdery fragrance, and there is a bowl of beans with a fresh fragrance, and the meat and vegetables are fresh and greasy, and have a unique flavor.



Sticky pork ribs

Three cups of chicken

It is named because when cooking the chicken nuggets, add a small cup of sweet rice wine, lard, and soy sauce, and stew the chicken nuggets over charcoal fire without putting the soup. The origin of the "three-cup chicken" is said to have been discovered by the chef in other places, and after returning to Changchang, the cooking method was improved, adding chives and ginger to the seasoning, and simmering it on a charcoal stove with a small casserole cover. After being served, the table is full of fragrance, the chicken nuggets in the casserole are red in color, the chicken is delicious, the soup is mellow, and it is the original flavor, which is very popular.

Stir-fried bacon with quinoa

Artemisia quinoa is a wild plant in the water in Poyang Lake, Artemisia quinoa is very seasonal, as the proverb goes: "Quinoa in March, Artemisia in April, and firewood in May". Every year in March, Nanchang people especially prefer to use its fried bacon, there is a saying that "the grass in Poyang Lake, the treasure in Nanchang City". The bacon is golden, the quinoa is green, crisp and tender, and there is a special fragrance.

Three cups of chicken

Loach drill tofu

This is a famous dish that has been passed down by the people of Nanchang for a long time. Before making, take a basin of cold water, put the loach in it, and beat in the egg whites. After one day, wait for the internal organs of the loach to be discharged and washed. Add the soup to the casserole on a slight fire, put the whole old tofu and the live loach in the pot at the same time, and after the soup is hot, the loach will drill into the tofu. After simmering for 30 minutes, add ginger, winter bamboo shoots, carrots and other ingredients. After a while, remove the casserole from the heat and serve. At this time, I saw that the soup in the pot was as clear as a mirror, and the tofu and loach fish were staggered, which was delicious and mouth-watering.

Loach drill tofu

Papaya jelly

Also known as millet tofu, it is a very popular summer heatstroke drink in Nanchang folk. That is, papaya flour or millet flour is used as the main raw material (potato flour is mostly used instead), the flour is boiled like porridge, poured into a wooden box or bucket, and after cooling, it becomes tofu-like. When eating, put it in a bowl and mash it with bamboo slices, then add mint water, sugar, or put a little sesame oil, it tastes cool and delicious. In the past midsummer, when the streets and alleys were bearing, you could meet villagers who sold papaya jelly.

Corn tofu

Beef fried noodles

In many places, there are fried noodles with shredded pork and fried noodles with three fresh, but Nanchang is unique in beef fried noodles. It is rumored that Nanchang's beef fried noodles have a history of at least hundreds of years. Its meat is tender, the powder is soft, the taste is fresh, and the cooking is also very particular.

Beef fried noodles

Cow tongue

It is also called cow fortune, and it is also a traditional pastry made by the people. Use white and red glutinous rice flour to match, and use white and brown sugar to stir the core and match the glutinous rice flour, turn it white in the middle, and then use red (that is, add some brown sugar to knead the powder) to edge. There should be sugar in the powder, and after it is made, it is fried in oil at 70 degrees to become a red-edged and white-core snack, which is sweet and refreshing.

"Yuzhang Ten Scenes" Gan cuisine series

The series will be the cooking and the history of Nanchang famous "Yuzhang Ten Scenes" (Hongya Danjing, Xishan Jicui, Tengge Autumn Wind, Zhangjiang Xiaodu, Longsha Sunset, Nanpu Feiyun, Tiezhu Wonderland, Supu Spring Vegetables, East Lake Night Moon, Xuting Yanliu) into one, not only pay attention to the beauty of art decoration, but also pay attention to the applicability of dishes, so that the beautiful scenery and delicacies reflect each other, well reflects the characteristics of Jiangxi culture.

Nanchang cold noodles

When it comes to Nanchang food, all Nanchang people will first recommend Nanchang rice noodles. Nanchang rice noodles have a long history, the main raw material is high-quality late rice, after soaking rice, grinding, draining, pulp and other processes to make it, different from the rice noodles produced in other places, the toughness of the powder is particularly high, the uncooked corn flour root is firm, transparent, cooked vermicelli after cooking is delicate, white, with the characteristics of soaking for a long time, not broken for a long time, tough but not hard. Generally, Nanchang people eat rice noodles, mainly cold rice noodles, fried rice noodles, and boiled rice noodles. Today, Xiao Jiu will introduce to you the well-known cold noodles in Nanchang.

Nanchang cold noodles

The practice of Nanchang cold noodles, first put the rice noodles into the water and cook, then pour the cooked noodles from the hot pot into the cold water basin to cool down sharply, put the dustpan to drain the water, when eating, you can choose hot and cold water at will according to the temperature, use the rice noodles to fill one person with the fence and quickly soak them in the water for three seconds, quickly shake off the residual water in the fence and pour the powder into the bowl, put in salt, pepper, monosodium glutamate (chicken essence), soy sauce, sesame oil (sesame oil) and other seasonings, as well as minced garlic, green onions, dried salted radish, snow bracken foam, Fried peanuts and other auxiliary dishes, the most important thing is to add the chili sauce made of dried chili powder, which Nanchang people like, and can be eaten after mixing well.

Nanchang cold mix has the characteristics of "tough, cool, fresh and smooth". Because the rice noodles themselves are gluten, coupled with the cooling of the water immediately after cooking, the rice vermicelli is not soft, full of toughness; before eating, the purpose is to prevent the adhesion caused by the rice noodles after being placed, and the water is filtered to ensure that the noodles are clear and slippery; coupled with the above auxiliary vegetable condiments, Nanchang cold noodles are appetizing and refreshing, even in the harsh summer, it is appetizing and refreshing. So when you come to Nanchang, you might as well try the delicious Nanchang cold noodles, which will make you have an endless aftertaste.

Gold plate and silver bridge

During the Kangxi period of the Qing Dynasty, there was a Ding Xiucai in Nanchang who married his wife Du, and the bully Wang Shouting wanted to take Du as a concubine and forced Ding to sell his wife. When Zhu Shi, the imperial master of the dynasty, passed through Nanchang Weifu for a private visit, he had dinner at Liu Er Hotel in Wazijiao, Nanchang City, and ordered dishes such as "gold plate and silver bridge". When Zhu was dining and learned that Wang was bullying, he was deeply unjust, and finally punished Wang Shouting in accordance with the law. Later, the story was made into a play and has been passed down to this day. The dish of "gold plate and silver bridge" has been handed down.

Flowers bloom inside the wall, fragrant outside the wall

Although Gan cuisine is popular in the north and south of the river, its base is still in Jiangxi. A "flowering inside the wall and fragrant outside the wall" cuisine will not have vitality, Gan cuisine is deeply rooted in the red soil that was born in Si and grew up in Si, and has been loved by more than 40 million Jiangxi people, so it can maintain the vitality of youth forever and prosper in its own market.

Paste

Also known as Fu Tang, popular in Jiangxi, eat Fu Tang on the seventh day of the first month of the first month every year, and intend to be blessed with a year

Paste soup is a famous snack in Jiangxi, also known as Fu soup. Jiangxi paste soup began in the Yuan Dynasty, and it is a traditional dish for the New Year in Jiangxi. With a long history of hundreds of years, it is characterized by a strong aroma, a combination of meat and vegetables, and a strong and delicious soup.

Legend has it that when Zhu Yuanzhang was a general and did not become an emperor. Zhu Yuanzhang's defeat made him hungry and thirsty on the way. Passing through a family, I want to ask for a little food to satisfy my hunger. But the farmer's family was very poor, so he boiled a pot of soup with leftover vegetables, sweet potatoes, turnips, a little salt, and a little water. Zhu Yuanzhang thinks this is the best soup in his life. Later, when Zhu Yuanzhang became the emperor, he still remembered the most delicious soup. So he sent for the farmer to cook for him. Oh my God, how could that kind of soup be made for the emperor? The farmer told the palace cook about it. The chefs came up with a solution. Chop chicken, pork belly, chicken liver and many delicacies from the mountains and seas, add sweet potato flour and make a bowl of soup for Emperor Zhu Yuanzhang to eat. So the emperor gave it to the ministers to eat, and then it slowly spread to the people. The people make a pot of soup on festive days for everyone to share.

Cuisine culture

All the places around the country that are famous for their food are mostly places with a highly developed agricultural culture (or landlord culture), rather than commercial cities. The merchant travels spicy fried tea tree mushrooms, has no time to take care of the taste of the dishes, the landlord is idle, often drinks and has fun, and naturally has to savor the likes and dislikes of the dishes on the plate. Jiangxi is located in the south of the Yangtze River, is a famous agricultural province, known as the land of fish and rice. The abundant products have laid a good material foundation for the formation of Gan cuisine technology, resulting in the spread of the eating culture on this land, and it has become a grand spectacle. In the past, I often heard people say that "food is in Guangzhou", and now there are people who "eat in Hong Kong", in fact, as far as the production of mountain goods and aquatic products is concerned, "eating in Jiangxi" is worthy of the name, and Jiangxi's vast green mountains and green waters are enough to make people in other provinces salivate. At that time, Yan Gong, the governor of Hongzhou, set up a feast to treat Wang Bo, thinking that the delicacies on the feast must have opened the eyes of Wang Bo, a talented man in Shanxi, and his appetite was greatly boosted, the wine was prosperous, and the poetry was prosperous.

Gan cuisine

Gan cuisine, its crispy and tender, fresh and fragrant, salty and spicy, colorful and unique flavor, has been heard in ancient times. Wang Boxin ordered "Hongdu Chicken" in King Teng's Pavilion, Bai Ju was susceptible to "homesick fish", and Zhu Yuanzhang was hungry and ate "stray chicken", etc., all of which were good stories of Gan cuisine and celebrities. The "four-star moon-gazing" of the modern Taizu drinking point has long been popular all over the north and south of the Ganjiang River, and the three cups of dog meat, Kuanglu stone chicken thighs, Yuzhang crispy chicken, cordyceps stewed sparrow and five-yuan dragon and phoenix soup are all high-quality dishes. Its unique local characteristics are comparable to any of the "Eight Great Cuisines". Huang Shang Huang roasted brine out of the kiln in the modern taste, after tasting the lips and teeth fragrant, lingering and forgetting to return, stone street twist. Flavor barbecue and folk snacks can be found in the streets and alleys.