Poyang tourism, take you to meet a different Poyang
Poyang people's new taste
After a few rounds of cooling
Poyang quietly pulled away the winter taste bud carnival
Bacon, salted fish, sausages...
Which one steams hot on your table?
Which one is your classic taste?
Take a look back now
The old taste of Poyang in winter
In poyang people's New Year goods, bacon must be indispensable. Carefully selected pork, along with salt and time, creates an unforgettable taste.
A bamboo pole and skewered the bacon. After the sun is basking, the oil comes out, blowing with the wind, the fragrance is overflowing, it is mouth-watering, and it seems that the days have become tasteful.
No complicated cooking is required, even if it is just a simple slice and steam, it is delicious and oily but not greasy.
When I was a child, in the winter, it seemed that every household would pour some sausages and dry them in front of the house and after the house. Rows of sausages are dazzling in the sun and have become a special landscape in my hometown.
After the fermentation of time and sunlight, the color of the sausage is gradually highlighted, becoming the most delicious dark color.
Take a sausage, steam the rice together, slice it with oil, stuff it in your mouth... Excellent taste, it can be said that it is the best dish in the farmhouse.
Poyang's rivers and lakes are rich in resources, as the hometown of fish and rice in Jiangnan. In winter, the most tempting thing is the delicious taste of the various lakes.
The best season of the year for pickling fish is now, when the winter sun allows the fish to dry enough.
Salted chicken, salted duck, salted goose, salty taste, tight meat. It is pickled in almost the same way. Rub repeatedly so that the salty and meaty flavors can truly blend perfectly.
Simply steam one and the hot aroma will be fully stimulated. The chicken juice that oozes out is even more delicious, and it is better than any hard dish.
New Year reunion, must be inseparable from the table food, unique dishes, special snacks, haunt people's homesickness.
In Poyang, the New Year is almost from Chinese New Year's Eve to the lantern fifteen, the taste of the New Year is not only in a series of delicacies, family reunion and beauty, so that the home has a real Taste of the Year.
In the afternoon of Chinese New Year's Eve, the poyang people began to get busy. Washing vegetables, cutting meat, grinding lotus balls, the housewives have a clear division of labor and are orderly. There was steaming heat on the stove, the pot was rattling, and the wood in the stove was flourishing.
On the day of the Chinese New Year's Eve, the men in the family began to paste the Spring Festival and hang up the word "Blessing". Amid the sound of firecrackers, a series of new-year delicacies were served on the table, and the family sat together with laughter and laughter, tasting the strong taste of the New Year and happiness.
According to the old Poyang people, the Poyang people's Chinese New Year's Eve rice is inexhaustible, and every dish on the table must not only taste good, but also have a good color head, Tujili, must have an auspicious meaning.
What exactly do the Poyang people eat Chinese New Year's Eve?
The traditional Chinese New Year's Eve meal of the Poyang people is generally twelve reunion dishes, and the dish is harmonized with "cai", which means to have wealth in the first twelve months of the year.
First, there are fish every year
In the old Days, Poyang people were the most happy carp regiment year, carp jumping dragon gate, fiery red color, warped fish tail, giving people a feeling of vitality and joy! It is the most appropriate and allegorical thing on the table of the big Chinese New Year's Eve. The carp leaps the dragon gate, which means the expectations and blessings of the coming year: work hard, and there is more than enough every year!
Nowadays, Poyang people celebrate the New Year, and the most popular on the table is mandarin fish. Mandarin fish is a kind of precious freshwater fish that Poyang people like to eat.
Braised mandarin fish, the color is festive, the meat is tender, beautiful and thick. After frying into a crispy crust, it is then boiled over high heat and served, and the outside is charred and tender, and the flavor is excellent!
2. Sweet and sour pork ribs
Poyang people like to use ribs to cook for the New Year, because the ribs are nodular blocks, which naturally contain the meaning of ascending to the top, and the sweet and sour sweet and sour ribs have the meaning of red and red. Happiness is actually so simple, and to be able to feel and recall the taste that is still missed in the heart is the greatest satisfaction.
Third, salt vegetables buckle meat
Poyang people's authentic salt dish buckle meat is very particular about the choice of two main raw materials. One is fine pork belly, and the other is spring salt vegetables. When selecting pork belly, it should be fat and lean evenly, and the fat meat should be crystal clear. After the pork belly is marinated and fried, the skin of the meat is wrinkled and chestnut colored. Spring is not old, it must be the most authentic on the four shores of Poyang East Lake.
4. Egg meat rolls
The golden egg roll is wrapped in a prepared meat filling, which is as brilliant and auspicious as golden white jade, so this dish poyang people mean that gold and jade are full of halls, rich and powerful.
Spread the meat evenly over the pre-prepared egg skin, roll it into a cylinder, steam it in a steamer basket, cut into slices, and make an egg roll.
This dish is the favorite of the children in Poyang, smelling the rows of fragrant and steaming egg rolls that have just come out of the pot, and the children salivate.
5. Stir-fried bacon with quinoa
Stir-fried bacon with quinoa is a Gan cuisine, which is also a famous dish in Poyang, and every New Year's Day, Poyang people will come to the table for feasting. Salty and soft bacon with a unique delicate aroma of quinoa. Take a bite, the lips and teeth are fragrant, and the aftertaste is endless.
6. Stir-fried shredded meat with silver fish
Silver fish belongs to one of the three fresh in Poyang, the nutritional value is extremely high, is a good tonic, every New Year's Festival and feast, Poyang people use it with meat leeks to match, nutritious food is good.
7. Braised beef
Poyang people like to stew with a sand bowl, through the high heat, simmer until crisp, take the wok scoop into the tea oil, put in the dry pepper, garlic sautéed incense, pour in the original sauce of beef brisket, add spices to boil, put into the appropriate sand bowl to boil, beef crisp and soft, spicy and mellow, original flavor.
8. Lotus balls
Lotus dumplings, one of the four traditional dishes in Poyang, is a must-have New Year food before the local Spring Festival in Poyang, a delicious dish for entertaining relatives and friends during the Spring Festival, which is convenient and convenient, popular food, suitable for all ages. The popularity of lotus balls in Poyang is a matter of the early 1960s of the last century, and the New Year in Poyang means reunion and happiness.
Nine, beer duck
Spring river plumbing duck prophet, so duck means primrose. Braised beer duck, is one of the four traditional dishes in Poyang, as long as there is a wine banquet Poyang people's table must have duck meat, the duck meat and beer together stewed into a dish, so that the nourishing duck meat taste more intense, duck meat is not only fresh in the mouth, but also with a beer fragrance.
10. Braised chicken
Braised chicken is one of the four traditional dishes of Poyang, which means that the golden rooster announces the dawn and is auspicious. The most important of Poyang's New Year dishes is chicken, because it represents great auspiciousness, and wishes for the coming year auspicious and safe, braised in braised, and blessed the day with red fire.
11. Catfish paste
Catfish paste is a famous snack in Poyang. Historically, Poyang paste soup began in the Yuan Dynasty, and paste soup has always been a traditional New Year dish in Poyang, and it is said that "paste is pasted" in Poyang.
Catfish paste has a long history of hundreds of years, and its characteristics are rich aroma, meat and vegetarian combination, soup thick and delicious.
12. Lion's Head in Poyang Lake
Braised Poyang Lake lion head, delicious and not greasy, meaning reunion auspicious, is a po lake famous dish. Braised lion's head comes with lotus root, radish, eggs and many other methods. The essence lies in its fat and lean flesh, which is delicate and fluffy, and with soup and green vegetables, it is a very classic Poyang dish.
Hurry for thirty nights, this is the true portrayal of the Poyang people's New Year. Approaching the Spring Festival, Poyang people in a different place are rushing in the direction of home, rushing to eat Chinese New Year's Eve meal with their families.
The traditional twelve classic dishes of Poyang people, accompanied by firecrackers to welcome the old and the new, are brought to the table, which carries the different childhood memories of our generations of Poyang people, including the love, attachment and most missed taste of millions of Poyang people for their hometown!
Be an official with affection, warmth, and reasonable thoughts
"Produced by Poyang County Tourism Development Commission Information Center"