Jiangxi Cuisine (jiāng xī cài 江西菜) is also called Gan Cuisine (gàn cài 赣菜)， is derived from the native cooking styles of Jiangxi province in southern eastern China. Jiangxi cuisine has a long history and inherits the dishes of past centuries developing into the unique native dishes with strong provincial characteristics. Jiangxi Cuisine consists of local dishes. In particular, special local products are widely popular. There are various kinds of Jiangxi local snacks and pastries cooked by different methods, all of which have their own characteristics.
Like the cuisines of neighboring provinces, Jiangxi cuisine favors overtly spicy flavors. Another characteristic of Jiangxi cuisine is that there are rarely any cold dishes or anything served raw in contrast to other Chinese cuisines. The reason why there is rarely any cold or raw dishes in Jiangxi cuisine is due to another characteristic of the cuisine: it is the number one Chinese cuisine that utilizes tea oil as its primary cooking oil. However, if the raw tea oil is consumed uncooked, it would cause severe stomach problems for most people. In Jiangxi, tea oil is used almost exclusively as the only cooking oil, and the only other cooking oil used is the oil from rapeseed, but it only consists of a minor portion. Due to its geography, fish banquet is also one of the characteristics of Jiangxi cuisine. It is famed for freshwater fish banquets. The last characteristic of Jiangxi cuisine is its heavy emphasis on the utilization of douchi (dòu chǐ 豆豉) and tofu (dòu fǔ 豆腐), in comparison to other Chinese cuisines. Fried tofu is a must for everyone during the celebration of Chinese New Year.
Local specialities are used as the main raw materials and the selection is extremely refined and strict. The cutting skills are very refined as well as the blending of colour to emphasise the finished dishes. Cooking duration is of major importance and the cuisine is adept at braising, stewing, simmering and steaming. Steaming with glutinous rice is a unique characteristic. Jiangxi dishes focus on the original flavours and tend to be soft, tender, crispy, savoury but not at all greasy.
Jiangxi dishes focus mainly on the cooking processes. In terms of cutting skills, there are eighteen varieties and three categories in total. Seasoning and cooking timing are also of vital importance. Meanwhile, trays of irregular shapes might be utilized to emphasize the theme so as to stimulate the guests' appetite. There are the detailed sequences with which to serve the dishes all containing corresponding scientific theories.
Steamed Pork with Rice Flour (fěn zhēng ròu 粉蒸肉)
People add rice octagonal, cassia bark spices grind the powder fry familiar, cut the streaky pork into thick slice of infusion to have the chilli oil, soy sauce, in addition Flavoring agent such as the white sugar, cooking wine, gourmet powder, then quench into the rice flour and mix thoroughly, and then stick each of meat of the rice flour in the bowl, have cage steam familiar to soft, buckle the meat in the plate while eating.
Three Cups of Foot Fish (sān bēi jiǎo yú 三杯脚鱼)
Cut the foot fish the head first, put into boiling kettle and iron, pull out for a moment, blow net white membrane and mucus with fresh water, use one hundred sheets and cut open around fish's back shell, take out the viscera to clean, chop. Then put the foot fish into the sand earthen bowl, put the lard, soy sauce, sweet wine mother, spring onions forming , ginger lump, add a cover and use prosperous to burn, transpose light fire, braise to soft, have very hot oven charge thick steamed sweat take out spring onions form, ginger lump, put gourmet powder, pay pepper powder, drench and have the sesame oil and put one.
Quick-fried Lushan Fish with Egg (shí yú chǎo dàn 石鱼炒蛋)
Lushan fish is a speciality of Lushan Mountain and lives in the streams and waterfalls. The fish is small, long and slightly flat. It tastes delicious, tender and full of flavour. This dish is very fresh, looking crispy and golden on the outside and soft tender on the inside.
Sautéed Preserved Pork with Huangyuan Glutinous Rice Cake
(huáng yuán mǐ guǒ chǎo là ròu 黄元米果炒腊肉)
This is a special food of the Hakka people who live in Ganzhou (gàn zhōu 赣州). The glutinous rice uniquely grown in Jiangxi is the main raw material. The finished dish is golden, soft and tasty.
Flavor Bake Bittern (fēng wèi kǎo lǔ 风味烤卤)
Stroll in the Nanchang street, want to taste characteristic flavor, should buy some flavor bake bittern, because such characteristic food carry convenient, taste to mix wine and mix meal up to you to be at one's convenience, not only hygiene also taste fine, first-class gift that present each other between the relatives and friends even more. So travel tourist come Nanchang to regard sampling and baking bittern to do as the pleasure generally.
Sautéed Preserved Pork with Artemisia Selengensis Turcz (líhāo chǎo là ròu 藜蒿炒腊肉)
Artemisia Selengensis (lí hāo 藜蒿) is a type of green vegetable which has a special fragrance. Normally, its stalk is edible and has a crunchy bite. When cooked with meat, it is extremely delicious and delightful. This dish is a famous Jiangxi local dish.
Poyang Lake Large Meatball Shred (pó yáng hú shī zǐ tóu 鄱阳湖狮子头)
Put basin mix fragrant taro with refined salt thoroughly, the pork is chopped into a rice grain. And then meat grain, fragrant taro silk, the end, the end such as ham such as horse's hoof, be Bess, ginger put a box the end. Knock into the egg, add and do starch, refined salt, soy sauce, pepper powder to beat the viscidity, divided into 4, each a salty egg yolk, get the firstborn base of lion. Then put frying pan, put salad oil cook and get 50% when being hot, put the firstborn base of lion, bomb to pulling golden yellow out, put into soup bowl, add the good soup, add refined salt, cooking wine, soy sauce, onions , ginger silk, Long is steamed for about 2 hours. Frying pan and boil, put clear to boil, boil and put into a few oil while being light, put dish heart, refined salt, chicken precise, gourmet powder, fry to familiar, offer pan hold on flat soup in the set slightly. The frying pan suffers from excessive internal heat again, quench the original sweat of the large meatball into the pan, the large meatball is deducted in the heart in the dish instead, cancel the Gorgon euryale of coloured glaze with the wet starch, put into the bright oil, drench and water it on the large meatball. Its characteristic: Making is unique, the texture is soft and rotten, taste is delicious.
Kuanglu Stone Chicken Leg (kuāng lú shí jī tuǐ 匡庐石鸡腿)
Get on fire and put frying pan into oil steep department fry, after well, quench first. Fetch out, pan leave a little oil, put into white sugar, with Paosi liquid, on one's end build first rockery in fish plate. Get fire and put oil into frying pan and then, cook hot to until 40% oil, cook lubricating oil with egg white, wet starch thick liquid kind stone chicken leg. Pan leave a little oil, cook, stir-fry perfume of producing before stewing spring onions ginger, pull the spring onions and ginger out, cook garlic well done, put slippery good stone chicken leg of oil, put cooking wine, refined salt, gourmet powder fry slightly, collude rare Gorgon euryale drench bright, have pepper powder, the crown of the head is turned over evenly. The pan appears to put it on another end of the plate. The characteristic is fancy, the garlic slips fragrantly and tenderly.
Braised Shredded Herring (xún yáng yú piàn 浔阳鱼片)
Many Jiujiang snacks, such as Stewed Fish Fillets in Brown Sauce, have close relation with fish. This dish uses herring as its main ingredient and has the functions of replenishing vital energy and dispelling the cold, nourishing the spleen and stomach and promoting digestion. People, who are deficient in vital energy and have problems associated with the spleen or stomach or who suffer from anorexia could benefit from this dish.
Braised Frog, Lushan Style (lú shān shí jī 庐山石鸡)
From the Chinese name, you might get the wrong impression that the dish uses a type of home-grown chicken. However, it is not chicken but a reddish frog that lives inside caves or beneath the rocks in Mt.Lushan. The frog is reddish brown, has small front legs and strong rear legs. It rests in the cave during the day and hunts for food at night. Its shape is similar to that of ordinary frogs but bigger and having more flesh. It is as tender and delicious as chicken which is how the dish got its name.
Three Cups of Dog's Meat (sān bēi gǒu ròu 三杯狗肉)
Clean dog's meat, chops into one 2 centimetres square. Put dog meat into sand in the earthen bowl, put salad oil, soy sauce, cooking wine every one cup and ginger slice, old slice, do pepper put on cook, with prosperous to burn, transpose light fire braise to soft, have very hot oven charge the thick steamed juice boil, choose and do peppers, put the gourmet powder, spring onions section, drench the sesame oil. The characteristic is soft and juice dense, fresh and fragrant and a little hot
Stewed Chicken with Fermented Rice Wine (sān bēi zǎi jī 三杯仔鸡)
The dish is dark reddish brown, fresh, aromatic and full of flavor and is a good accompaniment whilst drinking beer. Spring chicken is ideal for this dish because the flesh accounts for 60% of the total weight and it is rich in protein. Thus, the meat of spring chicken has high nutritional value and is easily digested. Chinese medicine believes that chicken has multiple functions, like invigorating the body, curing deficiencies, strengthening the spleen and stomach, promoting blood circulation and enhancing the bones and muscles.
Thick Bamboo Tube Powder Steams Intestines (zhú tǒng fěn zhēng cháng 竹筒粉蒸肠)
Cut 2 wide rhombus lump net large intestines, ginger slice, frying pan get fire and put water, cooking wine, ginger stretch, cook, blanch large intestines ink pull out boil, Cut the ginger, pepper, blanch large intestines of water load with pickle an hour. The good large intestines of the end of pepper, spiced rice flour, pickle of the end, dry of ginger, add right amount of water, mix it for use. Fetch one of thick bamboo tube, brush oil, cushion romaine lettuce, mix powder well steam raw material of large intestines put into thick bamboo tube, turn off the cover. Then steam the thick bamboo tube powder on the cage on the intestines, it is soft to steam to the large intestines for a long time with the very hot oven. Water hot red oil in front of having the mat. Characteristic: The perfume of the bamboo is dense, soft and fresh and hot .
Simmered Soup Casserole (wǎ guàn wēi tāng 瓦罐煨汤)
This soup is a typical dish of Jiangxi Cuisine, with a history of more than a thousand years. The casserole cooking pot is three metres in height. Inside the pot, there are several smaller jars placed layer upon layer, which respectively hold home-grown chicken, snake, turtle, gastrodia tuber, mushrooms and other raw materials. Beneath the exterior of the crockery pot, charcoal is burnt at a constant temperature to allow the soup to simmer for as long as seven hours. Because the jars are heated by the intense vapour drawn up through the clay walls, they simmer gently avoiding direct heating which creates a thick, aromatic and restorative soup. After all the soups are cooked and served, the tinfoil covers are removed from the jars revealing a fantastic aroma. The savoury fresh soup produced in this way is extremely thick and delicious.
There are a lot of tasty snacks：
Braised Pork with Bamboo Shoots (dōng sǔn gàn shāo ròu冬笋干烧肉)
Boiled Wonton and Noodles (jīn xiàn diào hú lú 金线吊葫芦)
The Nanchang Rice Flour (nán chāng mǐ fěn 南昌米粉)Steamed Daikon Dumplings with Pork and Fish (xìn fēng luó bo jiǎo信丰萝卜饺)
Longhu Shan Tianshi Bagua Banquet was a large banquet prepared by Tianshi for celebrating significant activities and treating guests in past dynasties, The significant characteristics of this banquet is not only noted to dish varieties, but also to the way the dishes placed. and even the table is specially selected, that is old chinese square table for eight people named Ba Xian zhuo.
With a deep Taoism meaning, The Diet culture is very unique. When serving the dishes, They place the dishes according to the 8 positions of Qian(Heaven), Kun(earth), Gen(Mountain), Dui(Marsh), Kan(Water), Li(Fire), Zhen(Thunder), Xun(Wind)，The first serving are 8 vegetables or Snacks named Xiao Cai，such as Na Cai（Local vegetables）, Eggplant Dry，Pomelo Pericarp, Mucor-fermented soybean, fermented bean curd, Dengxin Gao（Local vegetables）, Longevity Pie, Pumpkin, Wax Gourd, Candy，etc. The second serving is green tea named “Tianshi Regimen Tea”, After three times tea serving, Remove the 8 small dishes on the table, in place with another eight big Dishes. Like before, This time the first serving is the so called "tai chi eight adjectives rice "which uses the red jujube glutinous and rice as the raw materials. This dish will place in the centre of the table. The process of placing the dish is called position the Qian(heaven)& Kun(earth), then, place the eight dishes according to the Taoism Principle “Yin Yang unveiled Tai Chi, Tai Chi unveiled Qian Kun, Qian Kun unveiled the four animals(Xuan wu, Zhu que, Qing long , Bai hu)”. In Taoism, Xuan wu (tortoise) is in the north, Zhu que （rosefinch）is in the south, Qing long (blue dragon) is on the left, Bai hu (white tiger) is on the right. Thus they place the raised tortoise meat in the north (Representative of Xuan wu ) where the hosts usually be seated, Braised Chicken with Chinese Chestnut in the south(Representative of Zhu que )where the guests usually be seated, Stewed Snake on the left (Representative of Qing long ), Braised Rabbit on the right(Representative of Qing long ), Some other dishes are freely placed. The dishes on the table shaped a Tai Chi Ba Gua sign.
The whole banquet is a mixture of color, shape, fragrance and taste, This banquet is the most popular banquet for those tourists from other places