Gancai has a wide selection of ingredients, prominent main ingredients, attention to knife work, fine production, and highlights the "original taste" in cooking.
Jiangxi's famous flavor dishes are available
Three cups of baby chicken, fragrant meat, dried roast pork with winter shoots, fried bacon with quinoa, original cage boat plate meat, Xunyang fish fillet, fried stone chicken, Xingche tofu, rice noodle beef, gold thread hanging gourd, Xinfeng radish dumplings, camphor tree noodles, Huangyuan rice fruit and so on.
Jingdezhen is taiyuan's first professional gan cuisine restaurant. The taste of Jiangxi Gancai is distinct and intense, and spicy plays a unique position in Jiangxi Gancai.
The hotel not only inherits the essence of Jiangxi Gan cuisine, but also selects condiments and ingredients from Jiangxi, and sourscing peppers, vinegar, sesame oil, green onions, wine, etc., are directly sourced from Jiangxi. High-quality vegetables, selected meats, especially Jiangxi camellia oil and authentic rice noodles make the quality of grain and oil better! Professional side dishes are guaranteed to keep you safe and worry-free. Let you in Taiyuan taste the taste of Lushan Jinggang.
Sweet Su cuisine, polite Lu cuisine, hot and spicy Hunan cuisine, are not as good as the scenery of Gancai kitchen, there is such jubilation.
What did you order at the restaurant? ————
1
Stir-fried bacon with quinoa
One of the famous dishes on the tip of the tongue in China 2 is a well-known dish in Nanchang, Jiangxi Province, fried bacon with quinoa. Therefore, the unique flavor of the dish in Nanchang, whether in the homes of ordinary citizens or on the tables of large and small hotels, it is full of its fragrance. Because wild Artemisia quinoa grows in spring on the shore of Poyang Lake, the largest freshwater lake in China, and Nanchang people like to eat, Artemisia quinoa has the saying of "the grass of Poyang Lake and the treasure of Nanchang City"
2
Stir-fried smoked bacon with dried radish
The smoked bacon is washed, basketed and steamed, cooled, cut into sections and stir-fried with dried radish after soaking in water for half an hour! The bacon is mellow, the dried radish is spicy and crispy, and the home-cooked rice is a good dish!
3
Wenshan meat cubes
Speaking of Wenshan meat, if Yunnan people see the name of this dish, they may think it is a dish in Wenshan Zhuang and Miao Autonomous Prefecture. But if you have a certain understanding of ancient literati warriors, you may think of Wen Tianxiang. Speaking of Wen Tianxiang, in addition to being a politician, writer, patriotic poet, anti-Yuan celebrity, and national hero at the end of the Song Dynasty, he was also a "foodie", and a "foodie" who understood food and could also make food.
Once, Wen Tianxiang led his troops to pass through his hometown, and the villagers came to comfort him, and Wen Tianxiang was deeply moved, so in order to thank the villagers, he personally cooked and set up a banquet at home to entertain the villagers. During the banquet, everyone praised this ruddy, tender and smooth, fresh and slightly spicy, oily but not greasy, fragrant and refreshing meat cubes, and specially named it "Wenshan Diced Meat".
4
Four stars look at the moon
You may know that Mao Zedong was a lifelong spicy and loved to eat braised pork, but you don't necessarily know that he named a dish "Four Stars and Moon". In April 1929, the Red Fourth Army transferred from western Fujian to fight for several months, the wind meal camped out in Gannan and came to Xingguo County, the leaders of the Xingguo County Party Committee Chen Qihan, Hu Can and others decided to ask Mao Zedong and others to make a tooth sacrifice and eat a meal of Xingguo Hakka traditional dish "steamer powder fish", because there were four small dishes next to the bamboo steamer at that time, in the case of Chen Qihan's invitation for this dish, Mao Zedong named it "Four Stars Looking at the Moon" according to the style of four plates around a cage of steamed fish.
5
Three cups of chicken
At the end of the Southern Song Dynasty, the national hero Wen Tianxiang was captured. An old woman learned that Wen Tianxiang was about to be killed, so she took a chicken and a jug of wine to visit him in prison. A jailer from Jiangxi helped the old woman, and packed and cut the chicken into pieces, poured three cups of rice wine into a clay bowl, simmered it over a small fire, and gave it to Wen Tianxiang, who harbored a hatred for the country, to eat. After returning to his hometown of Jiangxi, the jailer will commemorate him with this dish on wen tianxiang's anniversary. Later, the chef changed the three glasses of wine to a cup of sweet wine, a cup of soy sauce, and a cup of lard, which has since formed this famous Gan cuisine "three cups of chicken". This is the method of making Gancai, which went out of Jiangxi in 2008 and entered the main menu of the 2008 Olympic Games.
6
Yellow fish stewed tofu
This is the story of a Taoist priest and an emperor, specifically, a Taoist priest "patting a horse's ass" against a king. The Qianlong Emperor came to Shangqing Town on a private visit, and when the Celestial Master Zhang Yulong found that the Purple Micro Star had moved south, he knew that the Emperor had arrived, and the Heavenly Master set up a feast at home to invite this "guest" to come to his home. After this dish of yellow fish stewed tofu, Qianlong felt that its taste was delicious, so he asked the name of the dish, and this celestial master had a flash of inspiration, saying: This is the "Yellow Robe Imperial History Worship king". This "horse fart" was patted, and it became the famous Gan dish "Yellow Robe Worship the King" in Yingtan, Jiangxi.
7
Stray chickens
It's not just a chicken that no one wants and wanders around! This is a famous gan dish!!! Regarding the origin of the name of this famous dish, I would like to say: this is the story of a "tramp" who made a dish. After the Red Turban Army uprising at the end of the Yuan Dynasty, the Red Turban Army uprising team was divided among the heroes, in a melee, Zhu Yuanzhang was defeated to the Kangshan area in the lake, and then because of the hunger and lack of horses, he came to a dilapidated hut on the side of the village, like the owner of the hut borrowed, the owner of the hut saw his horse armor but was polite, invited him into the house, and boiled water for it to cook rice, this dish after treatment was repeatedly boiled in boiling water, cut into pieces and mixed with garlic, salt and other food was tasted by Zhu Yuanzhang, who had not eaten for a few days, and suddenly felt that the taste was extremely beautiful. After Zhu Yuanzhang became the founding emperor of the Ming Dynasty, he recalled the chicken made for him by the old woman when he wandered Kangshan, so he gave him the name "wandering chicken".
8
Lushan stone chicken
Don't think that this "chicken" is the kind of domestic chicken you imagine, it is actually a kind of hemp skin frog that grows in the cave of the yinjian rock wall of Lushan Mountain, also known as the red frog and the spiny frog, with an ochre color, small forelimbs, strong hind limbs, daytime grottoes, nocturnal foraging. Its shape is similar to that of ordinary frogs, but it is large, fat, and generally weighs three or four, and weighs about a pound. It is named for its tender, fat chicken-like flesh. Jiangxi restaurants in Shenzhen generally have this dish, the original name of the family is "Yellow Stewed Stone Chicken", the most authentic one is behind the Tongle Orthopaedic Hospital, if you can drive to taste, there will be no feeling of a long way away.
9
Braised bamboo pot
Dry bamboo is soaked in cold water for 12 hours (different quality of bamboo, foaming time is different), and after foaming, cut into suitable length segments. 2 Pork belly cut into diced pork belly, spices (star anise, dried chili peppers, cinnamon, fragrant leaves, rock sugar), garlic seeds to taste. 3 Heat the pan to remove the oil, pour in the diced pork belly and sauté over low heat, sauté until the diced pork belly discoloration oil overflows. Add an appropriate amount of rock sugar and add the right amount of water to sauté over low heat. When the water is dry, turn the heat to high and sauté to bring out the caramel color. Pour in the star anise, cinnamon, fragrant leaves, dried peppers, add the right amount of water, stir-fry dry water over high heat to stir-fry the aroma of spices. After the water is fried, the heat allows the pork belly to stick to the sugar color, pour in the tofu bamboo, and sauté the water vapor and bean smell of the rotten bamboo. Add the right amount of old soy sauce and stir-fry evenly and color. 4 Add the right amount of level to the tofu bamboo, then add the right amount of salt, ginger slices and garlic, cover the pot and simmer for 5 minutes, open the pot lid after 5 minutes, add the appropriate amount of pepper and stir-fry evenly, pour in the garlic seedlings, add the appropriate amount of chicken essence and stir-fry evenly, delicious.
10
Fried bacon with smoked bamboo shoots
1, smoke shoots should be soaked in advance for two days, at least three times a day to change the water, must be soaked in the open smoke shoots fried out to be delicious, soaked tobacco shoots cut into segments or slices, and then blanched with water, drain the water for later.
2: Cut the sausage into slices and set aside
3: Add an appropriate amount of oil to the pot, then add the green onion and the small red pepper ring and sauté until fragrant.
4: Add sausage and stir-fry until the sausage is transparent.
5: Add the treated tobacco shoots and continue to stir-fry.
6, put in the soy sauce, sugar, stir-fry evenly, and finally add the right amount of salt.
11
Jinggang smoke shoots
Ingredients: Jinggangshan specialty black tobacco shoots, shredded pork, Jinggangshan local dried red pepper
method:
1, on the pot hot oil, add the starchy pork shredded, stir-fry and cook into a plate for later;
2, put oil in the pot to add green onion and garlic foam, stir-fry the aroma and then add shredded tobacco shoots, pepper shreds stir-fry, pour in the fried pork shreds plus salt, MSG stir-fry, stir-fry.
12
Lotus Blood Duck
Lotus duck - under the kilogram, fresh red pepper (there is a very small red pepper on the market, the size of Hainan red pepper, the taste is particularly spicy, the effect is better) ginger, garlic, aged glutinous rice wine
1. Slaughter the ducks, put a little glutinous rice wine and salt in the bowl of blood, and mix the blood evenly to prevent the blood from coagulating.
2: Wash the duck and chop it into very small pieces (don't chop it into meat sauce for friends with fast knives) and set aside.
3: Cut the peppers into cubes the same size as the duck. The same goes for ginger and garlic. Generally how many ducks with the same amount of ingredients. The ratio of chili, ginger and garlic is 5:2.5:2.5.
4, put the red pot into the oil, fry the duck, boil the water and then put a little glutinous rice wine and soy sauce, salt; then pour water, how much water to just submerge the duck is better. Cover the pot and add chili, ginger, and garlic when little moisture is left.
5: Pour the duck blood in before cooking, stir-fry and plate
13
Crock pot soup
Crock pot soup is a specialty of Jiangxi, only the water of the Ganjiang River in Poyang can stew this crock pot soup... When I went to Jiangxi, my favorite drink was the mushroom meatball crock pot soup, after a few years of coming back, I still love that flavor, although there is a gap between the taste I made at home and what I ate in Jiangxi, but it was still very delicious, after all, the crock pot was better than the wok. Every time I want to drink it, I take out my own exclusive small crock pot and put a pot on it, and the soup is very fresh.
Sichuan cuisine is too spicy, Su cuisine is too sweet, Lu cuisine is too solid, Gan cuisine, good at tasting eight parties.
Jingde Town, walking in the world, stays for Gancai.
Address: And Zhou South Road West 2 Lane Baitong Garden South Gate West Side
Tel:0351-7861234。
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