These two days in the hungry Jiangxi small stir-fry, intend to write a ganzhou - the first city of the Ganjiang River, occupying nearly a quarter of Jiangxi, the gastronomic genealogy is also very complex, geographically, it is adjacent to Fujian in the east, Guangdong in the south, hunan in the west, firmly surrounded by the gastronomic province, historically, as the "cradle of the Hakka family", Ganzhou inherited the tradition of Hakka cuisine, in reality, Ganzhou is also influenced by the Jiangxi style, known for small stir-fry.
Ganzhou Duck King
Ganzhou xiazhou county multi-special local cuisine
In order to explore the true meaning of Gancai, we came to Ganzhou, under the Lonely Terrace, on the banks of the Qingjiang River, full of food.
Small fried fish
Small stir-fried fish is the first sign of Gancai, because of the addition of vinegar, and Ganzhou used to call vinegar into small wine and named, we first come to appreciate the style of the inheritors of the municipal intangible cultural heritage.
The little god of wealth is committed to carrying forward the old-school Gancai, and invited the teacher to sit in the town, which is a famous and upright method of cooking.
Order your own signatures and eat clearly
The famous chef brightly lit the stove, and in front of the stove hung a picture of the chef on duty, and the one inside was still grinning at me, and our little fried fish should be from the hands of the fourth generation.
600 grams of Ganjiang wild grass carp, live fish killed, when fried, emphasis on frying instead of frying, fish meat neat, sizing powder thin, eat is smooth and tender and sour.
Is this all there is to gannan small fried fish? Not! In the city's popular restaurants, we ate another understanding of small fried fish in Ganzhou.
The skinhead king has been operating in an old alley by the ancient city wall for nearly forty years, from an eight-square-meter small broken shop to a well-known in the province, and the expanded new restaurant has slightly added an element of influencer.
Rarely, the bald king Himself guarded the stove, and I found him in the deepest part of the kitchen along the street, looking attentive.
The bald king's small fried fish, also choose fresh grass carp, but even with the head and tail, large oil wrapped in pulp, fried together, the taste is bold salty with acid, more impact.
Two small stir-fried fish dishes, one regular, one rough, the same classic dish, different chefs can have completely different interpretations.
Three cups chicken
Do you know? Treasure Island Taiwan's famous dish three cups of chicken, in fact, originated in Ningdu County, Ganzhou, the so-called "three cups": a cup of rice wine, brewed mellow and sweet, a cup of tea oil, so that the chicken stew into the taste, a cup of soy sauce, is the nostalgia of the hometown, the whole process does not add a drop of water, is the authentic Hakka cuisine, and later with the Hakka family moved south, brought to Taiwan, really carried forward.
In The famous Chinese restaurant In Ganzhou, Weiyue, we ate the original version of three cups of chicken, without putting a nine-story tower, which was original and more simple.
Mold beans
Ganzhou's moldy beans are a delicacy that is difficult for outsiders to understand, washed and stewed soybeans, left for a week until moldy, sealed with red peppers, fermented with an indescribable odor, and then? Ganzhou people really dare! Then take it and stir-fry with the large intestine, the wonderful bean smell lingers slightly visceral, and the tasting experience can be said to be between the seductive and frightening...
Locals also like to use it directly with porridge flour noodles, which is really a local heavy taste!
Salt egg bean rotten
As an appetizer cold dish, salt egg tofu can be described as the best in the world, the key to making tofu is water, the old law pays attention to taking pure snow water in winter, mixed with grapefruit skin ash and salt, soaked in Ganzhou local water tofu, sealed and fermented for two or three days, take it out, with soy sauce sesame oil, green onion pepper, a little garlic, chew! It is completely different from the stinky tofu in Shaoxing and Changsha, raw and smelly, it feels like eating stinky tofu sashimi...
Sour fruit fried Dongpo
Sour fruit is sauerkraut, and Dongpo is actually the large intestine... This dish has a thousand years of history in Ganzhou, and legend has it that Su Dongpo was particularly fond of eating it when he passed through Ganzhou, hence the name, Mr. Dongpo is really hard at Chinese cuisine!
Sauerkraut is spicy and sour, chewed with the large intestine, more crisp and smooth, compared with soft mold beans, it is very interesting.
Eel fritters
The combination of eel and fritters originates from the food culture of Ganzhou vegetable farms, and in the old days, people were poor, and they fried the remaining vegetables together, which was unexpectedly delicious.
The eel is fresh, thin and tender, the slices cover the old fritters, and they also have a strong smell of rice wine, and the old fritters buried underneath are crisp and hard, and have already absorbed enough umami, which together are an excellent appetizer.
Tamales fish
In addition to small fried fish, there is also a famous dish in Gancai is tamales, from Xingguo County below Ganzhou, I thought it would be like tamales, in fact, the idea is completely different, take fresh fish to open beautiful butterfly slices, local sauces to eat salty and spicy, it doesn't matter, there is a cage full of fried rice noodles below, blending the taste and eating enough.
By the way, introduce a money fish cake, ranked among the "Three Fishes of Ganzhou", according to legend, it was invented by Wang Anshi's chef, adding egg and bean flour to the grass carp fish velvet, making small balls, frying and then boiling soup, feeling a bit like Jiangnan fish gluten.
What special dishes did I eat in Ganzhou?
Baked fish mouth is a famous dish of delicious pleasure, known as sales exceeded one million, it is not a small fried fish scraps, but the fish mouth of the fat head fish, a petal blossoms, baked with pickled radish, the fish eyes are prominent, and the fish clouds are flavored.
I was satisfied enough with this dish, I didn't expect to hide it, auntie saw that we ate half of it, and with a bang, I pulled out the partition, and there was fish soup underneath! The fish's head falls, falls into the crystal sweet potato flour, and eats a double surprise in one dish!
Stewed duck heart, similar to Cantonese soup, the original cup stewed out of the silky protein, the soup is clear and yellow, the duck heart is full of half a tank, I visually measured that there are thirty or forty grains, giving the soup a special deliciousness, which is also too luxurious! I would like to let the kitchen develop a fire duck heart brine duck heart.
Jiangxi taro is very famous, braised taro, fried taro, with a layer of crisp shell, wrapped in ginger garlic green red pepper, thick oil on the surface, soft glutinous inside, mixed together, innocent taro core and salty spicy.
Taro buds also do not miss, good water spirit plants, near the rhizome part like yam, a section of the bud, and like asparagus onion white, sour and spicy fried a plate, tender and refreshing.
Ganzhou people's porridge is different from other places, the grapefruit skin is dried, burned into white ash, boiled into natural alkaline water to make rice, with a unique mixed fragrance.
Served with salted egg tofu whoever tries who knows...
Come to Ganzhou, how can you not drink a cup of Hakka rice wine, sweet and fragrant, and the salty and spicy sour aroma of local dishes is a perfect match!
Ganzhou is not remarkable in China's gastronomic map, but in-depth understanding can find the gifts of heaven and time, the brilliance of the location, and the artificial aura, just like the Confluence of the Zhangjiang river and the Gongjiang River into the Ganjiang River, which gathers from all directions and eventually becomes a colorful Gan cuisine.