When it comes to the big province of Longfan, the first thing that comes to mind is Guangxi and Hunan. Guangxi has Guilin rice noodles, Liuzhou snail powder, Nanning old friend powder, and so on. Hunan has Changsha rice noodles, Changde beef noodles, Hengyang minced meat powder and so on. Each sounds mouth-watering.
As everyone knows, we still have a big province! It's Jiangxi! Jiangxi cuisine, like this province, has too low a sense of existence, and once there was an article on the Internet [Which cities' cuisine is seriously underestimated?] 】
The first place to like is Jiangxi!
When it comes to "low sense of existence", the first thing that comes to mind must be Jiangxi.
When it comes to food, Jiangxi people are also helpless. There are Hubei cuisine and Hui cuisine in the north, Cantonese cuisine in the south, Xiang cuisine in the west, and Zhejiang cuisine and Fujian cuisine in the east. There are eight major cuisines in the country, and there are six around Jiangxi!
This is the reason why Jiangxi cuisine is not known, everyone only knows Hunan rice noodles, but they have never heard of Jiangxi rice noodles.
Jiangxi - there are Nanchang rice noodles, Jiujiang fried noodles, Jingdezhen cold powder, Yingtan beef powder, Fuzhou bubble powder, Pingxiang fried powder, Ganzhou three fresh powder, etc., each with its own advantages.
Jiangxi rice noodles are made of rice. Smooth Q-bomb, snow-white color with a strong rice aroma.
Served with pickles, green onions, chili oil, sauces, peanuts.... Wrap the rice noodles evenly and spicy and fragrant! And Jiangxi rice noodles are chewy and not mushy for a long time.
For example, Nanchang mixed powder
In the streets and alleys of Nanchang, the most common is a variety of mixed flour old shops, sit down in the shop, greet the boss on a bowl of mixed powder, chili oil color bright, rice flour fine white and tender.
A large iron pot, boiling water, two or three minutes a bowl of hot mixed powder will come out of the pot. Served with diced radish, soy sauce, chili oil..... Eat it now!
In pairing with a can of Nanchang crock pot soup, the powder is spicy and smooth, and the crock pot soup is delicious and delicious! refreshing
One powder, one soup. Start the day of Nanchang people!
Jiujiang fried powder
Unlike Nanchang mixing powder, Jiujiang stir-fried powder pays attention to stir-frying over high heat, and the oil is hot in many pots. After the rice noodles are fried until eight ripe, add soy sauce, green onion, ginger, garlic, shredded meat, chili peppers, green vegetables and other condiments, quickly stir-fry, stir-fry out the aroma. In a moment, the pot is immediately out, and the rice noodles are fragrant, which arouses people's appetite.
Jingdezhen cold powder
Speaking of Jingdezhen, there are not only porcelain, but also food, and cold powder is one of the most characteristic snacks in the local area. It is made of coarse rice noodles about 0.5 cm wide (equivalent to the thickness of ordinary chopsticks), and has a unique flavor and is loved by locals.
The most classic combination is: cold powder + orange peel + diced radish + squeezed vegetable diced + pepper
Cold powder is somewhat similar to Nanchang mixed powder, but not very similar. The most obvious thing is that the cold noodles are much thicker than the Nanchang mixed flour, the ingredients are not the same, and the cold powder is more chewy.
Yingtan beef noodles
Beef powder in Yingtan can be said to be known to everyone, no one knows. After soaking the rice noodles, put them in a large pot and cook them, scoop them up and put them in a large bowl, cut the beef into pieces, add spices, chili oil and other spices and slowly simmer together to make a soup base. Pour over the blanched powder when eating.
The rice noodles are refreshing and the soup is delicious. The beef is tender and rich in flavor, with a bite of powder, a bite of soup, a bite of meat. Spicy and refreshing, forming a unique Yingtan flavor.
Fuzhou baking powder
A bowl of authentic Fuzhou baking powder pays attention to powder, soup, bubble, green and miscellaneous
Fuzhou rice noodles have just been cooked and fished out, and they feel like white jade. The soup base is generally boiled for four or five hours with large bone broth or duck soup, and the soup is delicious and fragrant.
To eat Fuzhou bubble powder, it must be accompanied by a special side dish, usually: pork offal, beef offal, beef bones, vegetable stems and so on. The taste is extremely delicious.
Of course, Jiangxi's delicious powder is far more than this, as well as Shangrao lead mountain hot powder, Ji'anxia Jianggong powder, Yichun za powder and so on... There are too many jiangxi cuisines, so much that I can't finish writing.
The spicy of Hunan cuisine, the fineness of Cantonese cuisine, and the fresh sweetness of Zhejiang cuisine can all find shadows in Gancai. Ganpo land, rich in products, I believe that more and more people can feel the charm of Jiangxi
(The pictures are all from the network intrusion and deletion)