Jiangxi is located in the south bank of the junction of the middle and lower reaches of the Yangtze River, surrounded by rivers and lakes, with towering Qingfeng, fertile land and beautiful scenery. Jiangxi has a warm climate, abundant sunshine, abundant rainfall and a long frost-free period, belonging to a subtropical humid climate. In addition, there are many rivers and lakes in Jiangxi, which are suitable for planting rice and developing aquaculture. Therefore, Jiangxi has always had a good reputation as a land of plenty.
First, the evolution and characteristics of Jiangxi cuisine
During the Qin and Han dynasties, the characteristics of Jiangxi's land of plenty became more and more obvious. According to Lei Cizong, a native of the Eastern Jin Dynasty, Jiangxi "has a thousand miles of land, four waterways ... fine dishes and refined rice, and is good at all directions." Lei Cizong: Zhang Yuji. On the basis of maintaining its own characteristics, Jiangxi's food culture absorbs all the advantages of others, thus forming today's unique Jiangxi cuisine.
According to Mr. Luo Jin's research, Jiangxi traditional diet has the characteristics of "two generalizations and one synthesis". For details, please refer to Mr. Luo Jin's "Characteristics of Ancient Diet in Jiangxi" and "Jiangxi Culture", which are called two generalizations, namely, the generalization of Wu Chu's diet culture and the generalization of North and South's diet culture; A synthesis, that is, secular diet and Buddhism, Taoism and religious culture.
Jiangxi belongs to Wu Tou Chu Wei, and some areas belong to Yue, so the eating habits of Jiangxi people have the characteristics of Wu, Chu and Yue. Spicy, no less than Hunan and Sichuan. In western Jiangxi, even fried Chinese cabbage needs a lot of Chili powder. Therefore, people often use fear of spicy, spicy and spicy to summarize the spicy habits of Jiangxi people. Accompanied by sweetness, this was originally the flavor of Wu cuisine, but Ganfu Plain also likes to put sugar in dishes, such as braised pork and sweet and sour fish, which all belong to the flavor of Wu cuisine.
Eating fresh food is the flavor of Vietnamese dishes, such as raw fish, fish balls, fish bubbles, scalded fresh shrimp and live carp in southern Jiangxi and eastern Jiangxi. East Jiangxi belongs to wuyue's "Yue" and south Jiangxi belongs to Baiyue's "Yue", so the flavor of Jiangxi Cantonese cuisine is both Zhejiang and Guangdong. It can be seen that Jiangxi food culture has Sichuan, Hunan, Hubei, Anhui, Zhejiang and Guangdong flavors, and has formed its own characteristics on the basis of various flavors.
Jiangxi is located on the north-south passage, with a well-developed transportation industry and an endless stream of people coming from south to north. Businessmen brought food production from all over the country to Jiangxi, and integrated into Jiangxi's food culture, which made Jiangxi's ancient food have the commonness of North and South foods.
The ancient diet in Jiangxi is characterized by the combination of secular diet and religious diet such as Buddhism and Taoism. Jiangxi is centered on Taoism. Since Zhang Daoling founded Fupai Taoism in Jiangxi, Lu Dan Taoism has also spread in Jiangxi, and Ge Xuan's grandparents and grandchildren have successively opened furnaces in Jiangxi for alchemy. Influenced by Taoism, Jiangxi pays great attention to the way of health preservation. Medicinal diet has become a major feature of Jiangxi diet, which is both fragrant and delicious, and has the effect of preventing diseases and keeping fit.
Second, the composition and dishes of Jiangxi cuisine
(1)
Gan cuisine consists of dishes from Nanchang, Poyang Lake and Gannan. The common characteristics of these three dishes are: strong flavor, heavy oil, prominent main ingredients, and attention to maintaining the original flavor. Focus on salty, fragrant and spicy tastes; Pay attention to crisp, crisp and tender texture; In cooking, it is famous for roasting, stewing, steaming, stewing and frying. Stir-fried heavy oil keeps fresh and tender. Pot-stewed vegetables are crispy and fragrant.
The difference between these three dishes lies in: Nanchang cuisine absorbs the advantages of local flavors in this province and other places, is good at changing, has more varieties of colors, and pays attention to color matching and modeling; The dishes in Poyang Lake area are good at cooking fish, shrimp and crab aquatic products, and pay attention to fresh, fresh and delicious materials. Gannan cuisine is well-made, pays attention to knife cooking, has thick juice and is unique in cooking fresh fish.
(2) Dishes
Jiangxi cuisine has a wide range of dishes, including all kinds of banquet dishes, as well as dishes suitable for family dinners and people's dinners. Jiangxi banquet dishes include fish-based dishes, salty and spicy local dishes, and seasonal vegetables and fruits, with novel combinations and various varieties.
Family banquet dishes are used to dishes made of whole chicken, whole duck and whole fish. In addition, steamed fish with powder is called four-star full moon, which is a famous dish for family banquet.
Popular dishes, also known as home cooking, are easy to obtain and simple to make, and ordinary families can cook them at any time. There are also home-cooked dishes in restaurants. Common home-cooked dishes are: rice flour meat, hometown meat, cucumber mixed with belly tip, sweet and sour crucian carp, fried three winters and so on.
Three. General situation of Jiangxi diet
Jiangxi is dominated by rice, wheat and sweet potato, and rice and porridge are dominated all the year round, supplemented by other pasta, soup and rice noodles. Urban residents like to eat late rice, while rural people eat more brown rice. In the past, some poor areas, such as Anyi and Yichun, only used rice, millet, potatoes and taro as their staple foods. Now sweet potato (locally called sweet potato or sweet potato) is no longer the staple food in people's daily life (except for a few poor mountainous areas). There are many ways to eat sweet potatoes. People generally like to cook or roast them, or choose high-quality sweet potatoes to make dried sweet potatoes, starch, vermicelli and wine. Rice flour is a common food in this area, and there are many ways to eat it. After cooking, it can be made into flowers with different flavors such as soup powder, fried powder and cold salad. Cake and cake are also the staple foods of local people, and there are many varieties, mainly including sea cucumber cake, sugar cake, big cake, Nanchang stewed beef moon cake, zhuangyuan cake, begonia cake, princess head cake, Longxingpu wick cake, hair cake, societies, stamps, "Zhao" and wine and sugar balls.
On non-staple food, people in this area like draught products, chicken, duck, dog meat and bean products. There are local dishes represented by Nanchang, Yichun and Ji 'an flavors, which are widely sourced, rich in flavor, heavy in oil, original in flavor and outstanding in main ingredients. When cooking, I like to stew or stew with whole chicken, whole duck, whole fish or whole "trotters" (forelegs). The production method is good at roasting, stewing and steaming, and the flavor is salty, fragrant and spicy. There is a saying that "nothing can be done without fish", which reflects the characteristics of Nanchang people's eating habits. Whitebait and soft-shelled turtle are very popular in Nanchang. There are many ways to eat whitebait, which can be stewed, cooked with tofu, fried with flour or made into dried whitebait. Nanchang people think that soft-shelled turtle is cool and has the effect of clearing away heat and relieving summer heat, so it is addicted to eating and is a rare commodity in the market. When eating or stewing, it is delicious at high-end parties.
4. Jiangxi main specialty food inventory:
Dingnan Hakka Grey Water Hairpin, Dayu Duck Nan'an, Chongyi Curcuma Bean Curd, Chongyi Yellow Rice Wine, Fengxin Dumplings, Lotus Blood Duck, Jinggangshan Red Rice Wine, Wuyuan Green Tea, Guangfeng Yangkou Sea Cucumber Cake, Gannan Hakka Tea, Guixi Wick Cake, Jiujiang Osmanthus Tea Cake, Xiushuishao, Hukou Douchi, Lushan Wuyun Tea, Jiujiang Fenggang Wine, Pingxiang Huaguo, ancha.