At the beginning of this year, I went to Jingdezhen again, and when I ate beef bone powder, I thought it tasted really good. Beef bones are spicy, stewed, and the rice noodles are transparent and tender, which is particularly easy to adsorb the soup. At that time, I felt that Jiangxi's powder really did not lose to other provinces. Paired with a bowl of warm and delicious meatloaf soup, the joy is ready to come out.
My Jiangxi friend even left a message in my article saying: Jiangxi powder, the world's first Oh!
Rice noodles, rice through the removal of impurities, soaking, grinding, stirring, cooking, pressing and other processes and finally made into a line or strip. This cuisine is everywhere in the land of fish and rice in China, and Guangxi, Hunan, Guizhou and Yunnan are all recognized as large provinces.
And "Jiangxi powder" seems to be a hermit of the powder circle, which uses Poyang Lake as its residence and spreads around. Nanchang mixed flour, Yingtan beef powder, Jingdezhen cold powder, Ji'an fried powder, a kind of powder is in the jianghu to open up different genres.
Some people have done statistics, conservative statistics only Nanchang people have to eat 100 tons of fresh wet rice noodles a day. The daily consumption of fresh rice flour in The whole of Jiangxi Province ranges from 1,000 tons to 1,200 tons.
It is no exaggeration to say that jiangxi people's love for rice noodles is no less than that of any big province. Even if it does not sit in China's first rice noodle province, it does not prevent Jiangxi people from being obsessed with their own rice noodles and passing it on by their own reputation, saying that China is first, the world is first or conservative, and the universe is the ultimate pursuit.
Finally, from June 11 to 15 this year, the first China Rice Noodle Festival will be opened, this time in Nanchang, Jiangxi. It also means that Jiangxi has finally stood in the C position of the fan circle, and Jiangxi netizens excitedly sent Jiangxi rice noodles to the hot search, and said the words that were pressed in the bottom of their hearts: You know nothing about the power of Jiangxi rice noodles.
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Chinese staple food has long shown a pattern of north "face" and south "rice". Northerners racked their brains on flour and made various kinds of dumplings, while southerners made full use of the characteristics of rice, Hunan people made rice noodles, Fujian people made rice cakes, Yunnan people made rice noodles, Guangdong people made intestinal noodles, and Jiangxi people made rice noodles.
Jiangxi has been the hometown of fish and rice since ancient times, according to Qian Zhongshu's "Pipe Cone Compilation", the rice noodles we eat today, "the most native products in Jiangxi during the Southern Song Dynasty", Jiangxi Jiujiang was also one of the four rice cities in the world. Today's Jiangxi, as the main grain producing province in the south, its rice industry has an important position in the country, and the rice sowing area is second only to Hunan and Heilongjiang.
This is also the basis for the birth of Jiangxi rice noodles.
Where is Jiangxi powder in particular? Although the way of eating varies from place to place, there are some core elements in common.
For example, flour, Jiangxi rice noodles are used to make rice noodles with the most proud local late-ripening indica rice, pure rice production, rice flour color and rice color is similar, and easy to bubble, easy to cook, the entrance is fragrant rice flavor.
The biggest feature of rice noodles is "tough", long cooking is not paste, smooth and smooth. The soft and wide Hunan Changsha powder and the thin and short Guangxi powder are not so tough on the taste. Its taste is even reminiscent of Shanxi noodles. This is why Jiangxi people dare to take powder to fry, to know that such a soft, sticky thing, if there is no toughness, it is easy to fry into a paste, or a pinch will break, losing the original charm.
In the past, there was a misunderstanding that poor quality rice would be used by people to make rice noodles. But at least in Jiangxi, rice noodles are by no means the product of rice that has been eliminated, as evidenced by poetry.
"Whoever uses rice as a cable in Jiangxi can be learned by sending silver silk." ——Southern Song Dynasty Lou Key, "Chen Biao Dao Hui Mi Cable"
Another example is chili peppers, when peppers were introduced to China at the end of the Ming Dynasty, Jiangxi rice noodles began to change dramatically, rice noodles and peppers seemed to find the best tacit understanding with each other, they transformed each other, forming the basis of the Jiangxi rice noodle genre. In the cities under Jiangxi, all the rice noodles that can be called famous are perfectly integrated with chili peppers.
Finally, when it comes to mixing ingredients, the material is actually very common, from the old three pieces of bean sprouts, eggs, shredded meat to the upgraded version of the fat intestine, pork liver, tripe, has always been the most common material, but it is this grounded setting that makes a bowl of powder float into thousands of households and become the white moonlight in people's hearts.
In addition, Jiangxi rice noodles are very malleable, can be fried and fried, can be boiled in broth, and can be mixed with ingredients. Therefore, to eat Chinese rice noodles, Jiangxi must go.
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Jiangxi can't get out of the circle, and many people say that the infighting is too serious. Open the media platform, you can always see "Chinese rice noodles look at Jiangxi, Jiangxi rice noodles look at XX", the suffixes are different cities.
Between the various regions, from language to food cooking, there are great differences, and the scholar Yi Zhongtian once said in the program that Jiangxi is the province with the most complex dialects. The north and south do not even understand each other's dialects, so naturally many cultural things cannot be blended and penetrated.
For a long time, Jiangxi powder did not even have a unified logo, standard, until this year, it was not unified, that logo is also for rain and dew, painstaking. Ordinary people can't see that the 5 vertical lines in this place represent Jiangxi's Nanchang mixed flour, Jiujiang fried powder, Jingdezhen cold powder, Pingxiang vegetable stir-fried powder, Xinyu pickled powder, Yingtan beef powder, Ganzhou Anyuan three fresh powder, Yichunza powder, Shangrao mandarin fish boiling powder, Ji'anxia Jianggong powder, Fuzhou bubble powder and other rice noodles.
Nanchang: Mix powder
Nanchang mixing powder has two different kinds of hot and cold mixing powder, Nanchang people's day, starting from mixing powder.
Mixing powder, the first focus is on "powder", and the toughness requirements for powder are particularly high. The powder required for mixing powder is mainly made of high-quality Jiangxi rice, and then it is also made by soaking rice, grinding pulp, filtering drying, pulping and other processes, and the raw flour root root that is not cooked is strong and transparent, and it is crystal clear after cooking, and it will not rot for a long time, and the toughness is very chewy.
In the flavor, you can also eat a rich rice flavor.
Put the rice noodles in boiling water for tens of seconds, shake them in the blue and white porcelain bowl, the store quickly poured a variety of ingredients and sauces, marinated meat, minced peppers, sauerkraut, dried radish, fried peanuts, green onions, minced garlic, soy sauce, etc., rice noodles and sauce blended, to sublimate the soul.
Oh yes, they also pair it with crock pots, and sometimes they use the soup from the crock pots to soak the rice noodles.
Pingxiang: Stir-fried powder
Fried powder is actually very common everywhere in Jiangxi, Yichun said that Yichun fried powder is delicious, Shangrao said that they fried powder is the most fragrant.
Pingxiang is a place that eats spicy and fierce. People here claim to eat the hottest in the province, and if you can eat the lotus duck blood in Pingxiang, then you can eat all the Chinese spicy.
Pingxiang people love to eat fried powder, and everyone greets each other with a stem: "Go back? Did you eat fried powder? "Where is your favorite fried noodles?"
A bowl of Pingxiang fried powder, need a lot of fire oil, quick stir-frying, pot gas is very important. Lean eggs are standard, simple with egg scrambled powder, sherry, mung bean sprouts are the perfect embellishment, and finally fried in lard is more fragrant, and finally must put peppers, fresh peppers and dried peppers can be, or mixed.
Jingdezhen: Cold powder
Jingdezhen's cold powder is a school of its own among all kinds of Jiangxi powder, and the noodles are relatively coarse, about 0.5 cm in diameter. Friends in Jingdezhen feel that their cold powder is more chewy than Nanchang mixed powder, which is also the characteristic of cold powder (and infighting).
What's more special is that almost every house will put a little special orange peel, which can make the cold powder more than three points of aura. In addition to orange peel, small sesame oil is also a soul sauce. Mixed with sesame oil, chili sauce, squeezed vegetables (there are also pickles), chives and other cold powder, it is enough to taste the Jingdezhen cold powder.
Gian: Tribute powder
The so-called tribute powder is naturally related to the emperor's preferences. It is said that as early as the Jiajing period, it was praised by the Jiajing Emperor as "loyal rice noodles", because Jiajing liked it, so it also became one of the tribute fans of the imperial court.
The location of Ji'an, close to the mountainous area of Gannan Province, the rougher the character of the people. The rice noodles here are twice as coarse as nanchang rice noodles, plus meat, eggs, ginger, siliaked red dried peppers, and local winter wine stir-fried over high heat, which is a fresh and hot spicy meal.
Walk into the local powder shop in Ji'an and you can smell the smell of oil floating in the air.
Shangrao Lead Mountain: Hot powder
Lead mountain hot powder, but the first "China Rice Noodle Festival" Jiangxi people's favorite "Top Ten Rice Noodles" selection of the first place. What's so strange about this rice noodle? It's a bit like spicy scalding, and the soup base is particularly important.
The soup is usually made with high-quality large bones, accompanied by carefully selected condiments, and the owner gets up early to boil it. The ingredients are shredded meat, ginger, green onion, coriander, shredded shiitake mushrooms, etc., the key is that the shredded meat and mushrooms are particularly tender.
Blanched noodles are brought in, and diners add chopped onions, ginger, garlic, and large red peppers marinated in the soil, as well as spices such as lard, sauce, and vinegar according to their personal preferences. There is also a kind of gold matching of hot powder, that is, fritters. A bowl of hot powder and fritters is the most joyful breakfast for shangrao people.
Yingtan: Beef powder
Jiangxi's powder, it is difficult to eat it all at once, and I can't talk about it all at once. Finally, let's talk about the beef noodles in Yingtan.
The white and smooth powder is soaked with a fragrant soup, covered with a full lid, and some chopped shallots in chili oil, and a steaming bowl of beef powder is baked.
Yingtan beef powder is bright in oil, salty and spicy in soup, and rich in flavor. Rice noodles are heated in a pot full of hot soup, scooped up and placed in a large porcelain bowl, the beef is cut into pieces, and simmered together with spices, chili oil, watercress sauce and other ingredients to make a soup base, and when eating, the soup base is poured on the blanched powder.
Because Yingtan is the birthplace of the famous Taoism, the Yingtan people describe their beef powder as a taste that the gods and immortals can never forget.
What is your favorite bowl of flour?