Nanchang Tengwang Pavilion
Nanchang, the capital of Jiangxi Province, is located in northern Jiangxi, was founded in 202 BC, so far has a history of more than 2,000 years, successive counties, prefectures, prefectures have been set up here, is the hub of Jiangxi to connect with other places. Because the first shot fired by the "August 1 nanchang uprising" is a veritable heroic city.
Nanchang's hometown has a richer historical connotation: the remnants of Li Jing, the lord of the Southern Tang Dynasty, the charm of singing the flower palace women in the backyard, a piece of paper "Tengwang Ge Preface" by Wang Bo, a talented son of the Tang Dynasty, to the literary style of Tang Bohu and Tang Xianzu, the cultural context of Nanchang has continued to the Qingyun Spectrum of the Bada Shanren.
Nanchang, which is located in the best "node" of the three major economic radiation zones of the Yangtze River Delta, the Pearl River Delta and the Minjiang Delta, has already ushered in great changes, and has a unique strategic position of connecting the east and the west and connecting the north and the south.
A city should be colorful, and the chai rice oil and salt of the city is even more vivid and vivid, which is very interesting and more enjoyable. Nanchang cuisine, in addition to crock pot soup, do you remember anything else?
Today, Chef Zhong will explore Nanchang's top ten specialties and eat them in Hero City!
Nanchang fried powder
Rice noodles are the most common and common food in the south, but in Nanchang, rice noodles are cooked and fried, instantly transformed, refreshed, and become a must-have food for Nanchang people.2
To make Nanchang fried noodles, you should choose the rice noodles of the strong road, first cook the rice noodles, rinse them with cold water, drain and set aside. Cut the shredded meat, prepare the seasonings, wash the greens and start sautéing. When the oil is 80% hot, add shredded meat, various spices, condiments and stir-fry, then pour in the vermicelli, grasp the handle of the pot, sweep the pot, the vermicelli in the pot is turned from the outside to the inside with the movement of the pot, and the roots of the noodles in the pot are added to the oil. At this time, a stream of vermicelli accompanied by the unique aroma of shredded meat and condiments and greens came to the nose, and the fried noodles were tender, fried for a long time, tough but not hard, and very flavorful.
Crock pot soup
Clay pot soup is a special dish in Nanchang, Jiangxi, using folk ancient simmering process, using earthen pottery as a crock pot, refined ingredients, with natural mineral water as raw materials, placed in a huge vat with a square circle of 1 meter, with hard charcoal fire constant temperature traditional six-sided heating, simmered for more than 7 hours. A small pot of soup made from the finest ingredients is boiled in a large one-person-high vat, and after simmering slowly for a day, it becomes a rich and fragrant tonic. The magic of the crock pot lies in the earthy pottery, which contains the effect of the five elements of yin and yang, and the umami and nutrients of the raw materials are fully dissolved in the soup under the simmering for a long time, and its taste is fresh and fragrant, with high nutritional value.
Today's crock pot soup has gradually developed into various series.
Brocake soup series: cuttlefish meatloaf soup, shiitake mushroom meatloaf soup, cinnamon round meat cake soup, egg meatloaf soup, mussel meatloaf soup, duck egg meatloaf soup, quail egg meat cake soup, etc.;
Rib soup series: cuttlefish rib soup, shiitake mushroom rib soup, radish rib soup, lotus root rib soup, kelp rib soup, guiyuan rib soup, winter melon rib soup, etc.;
Chicken soup series: tianma black chicken soup, kelp chicken soup, vermicelli chicken, chicken thigh soup, radish chicken soup, chicken offal soup, shiitake mushroom chicken soup, etc.;
Health care series: pig heart angelica soup, ginseng chicken soup, summer dry grass lean broth, apricot sword pig lung soup, sand ginseng jade bamboo clam duck soup, fig cabbage dried pig soup, white fruit south apricot raw fish soup, white grass root Sydney pear pig lung soup, Sydney pear south apricot lean meat soup, dried duck kidney honey date soup, prince ginseng lily lean meat soup, winter mushroom chicken foot soup, undersea coconut ginseng snail soup, aloe vera rib soup, etc.
Corn rib crock pot soup
Nanchang paste
Paste soup is a traditional snack in Nanchang, a paste soup made with potato flour, which has a rich variety of ingredients. A good bowl of paste usually includes chicken, chicken gizzard, pig's blood, water chestnut, shiitake mushrooms, tofu and other different ingredients, cut into small cubes and boiled in a pot, the aroma is strong, the meat and vegetarian combination, the soup is rich and delicious.
Legend has it that Nuwa created people on the seventh day of the first month, so on the seventh day of the first month, every household in Nanchang should eat paste soup, and the harmonic sound of "Fu" soup means that blessings have fallen from heaven.
Poyang Lake Lion's Head
Poyang Lake Lion Head is a famous dish in Nanchang, Jiangxi Province, with unique production and complex procedures, requiring multiple procedures such as frying, steaming, burning, and hooking. At first sight of this dish, it resembles a brown lion lying quietly in a bowl, majestic and domineering, but it tastes soft and delicious.
Poyang Lake lion head takes pork grains, shredded taro and other raw materials, puts the taro into a pot and adds fine salt to mix well and marinate, and the pork is chopped into rice grains. Then mix the meat, shredded taro, horseshoe, minced ham, dried beeche, ginger and eggs together, add dry starch, salt, soy sauce, pepper and whisk into several portions, each wrapped in a salted egg yolk, that is, the lion's head raw blank. It is then made by frying, steaming, burning, and hooking.
Stir-fried bacon with quinoa
Artemisia quinoa is a wild plant in Poyang Lake, and every year in the spring of March, The people of Nanchang are particularly fond of stir-frying bacon with quinoa. As the saying goes: "The grass in Poyang Lake, the treasure in Nanchang City." "Artemisia quinoa is a kind of aquatic herb unique to Poyang Lake Area, and Chinese medicine believes that its sweet taste, flatness, and slightly toxicity can clear heat and dampness.
Stir-fried bacon is simple to make, the young stem of quinoa after removing the roots is cut into half-inch long segments, and the bacon is sliced, plus some green onions. First stir-fry bacon, then add quinoa and green onion sections sautéed, this dish of quinoa is like a green ribbon, tender green shiny, bacon golden red slightly white, yellow and green, look at it is appetizing. The food is crisp and tender, and has a special fragrance, which is the "original fragrance" of quinoa lined with bacon. Stir-fried bacon with quinoa is basically eaten in every Nanchang gan restaurant, and it is also a must-order specialty in Nanchang.
Yuzhang crispy duck
Nanchang was once Yuzhang County in ancient times, so Nanchang is also known as Yuzhang, and this duck named after Yuzhang is a very representative Nanchang dish. Yuzhang crispy duck is bright red in color and has a strong crispy flavor.
The production method is quite complex and requires five processes. The first process: the net duck belly stuffed with ginger, green onion, star anise, spices and other spices, the skin surface with cooking wine, pepper salt repeatedly rub well, marinate for half an hour; the second process: steamed in the cage until five or six mature to take out; the third process: smeared with cooking wine, soy sauce and then dried; the fourth process: the pot is injected with oil, the oil temperature to seven hot when the duck is fried until the skin crisp; the fifth process: the fried duck is removed from the bones, cut and poured with red oil. As a result, the five processes, although complicated, create the world's delicious food.
Wenshan meat cubes
Legend has it that at the end of the Southern Song Dynasty, when Wen Tiantian was serving as the Right Minister, he resolutely advocated resisting the southern invasion of the Yuan army, personally led troops to attack Jiangxi, recovered the lost land, and won the support of the masses. Once, when he was passing through his hometown of Ji'an, Jiangxi, with his troops, the villagers came to visit him and encourage and support his anti-Yuan struggle.
So Wen Tianxiang set up a banquet at home and personally went down to the kitchen to cook for the villagers. I saw that Wen Tian had taken a piece of pork tenderloin, cut it into quarter-square cubes, and then took a winter shoot and diced it for later. Then put the diced meat in a bowl, add salt and egg white, grasp well by hand, put it in the wet starch and mix well, then put it in a hot oil pan and stir with a spatula. After the meat turns color, it is fished out, and then Wen Tianxiang stir-frys the cut dried chili peppers and diced bamboo shoots with a little lard, pours in soy sauce, cooking wine, sugar, vinegar and other condiments, and uses wet starch to outline the sauce. Finally, pour the oiled diced meat and chives into the stir and drizzle with a few drops of sesame oil. A plate of ruddy and fragrant diced meat appeared in front of the eyes of the villagers.
In the whole cooking process, Wen Tianxiang is methodical, skillful, like a cook, after everyone tastes, they feel that the meat is smooth and tender, spicy and fresh, oily but not greasy, very delicious. Since Wen Tian's name was Wen Shan, the villagers named this Lai "Wen Shan Meat Ding". Since then, Wenshan diced meat has become a famous dish in Jiangxi and spread in Nanchang.
Nanchang tamales
Nanchang tamales, oily but not greasy, smooth and refreshing, you can feel the fragrance drilled into the nose, immersed in the tongue, slid into the stomach, eat endlessly evocative, absolutely a delicious dish.
Tamales are actually not difficult, and the raw materials are mainly rice noodles and pork belly. If you think that the supermarket rice noodles are not fragrant enough, you can mix the rice with peppercorns, peppercorns, star anise, sannai, cloves, etc., stir-fry them together, add some rock sugar after cooling, and then grind them into powder. Put the fresh pork in a pot of boiling water and lightly cook it, remove the blood water, take it out, cut it into half a palm-sized slice of meat, wrap the meat in powder, steamer bottom, take an appropriate amount of lotus slices, and spread it under the meat pieces. Steam for 20 minutes and you'll smell the scent. The tamales are red and translucent, like crystals, the aroma is fragrant, the taste buds are tempting, but there is no slightest greasy feeling in the food, but there is a crispy aroma lingering in the mouth. The meat wrapped in powder melts in the mouth and overflows with a rich fragrance.
Luo Xi cannabis dates
Luoxi cannabis jujube is a specialty of Luoxi Town, Jinxian County, Nanchang City, Jiangxi Province, because of its shape like a large jujube, the appearance is dotted with sesame seeds, so it is named "cannabis jujube". Luoxi cannabis jujube has a long history, created in Jiaqing for 8 years, with high-quality glutinous rice, refined sugar, and high-grade sesame seeds as the main raw materials, after making billet cream, fried into a jujube shape, and garnished with white sugar and sesame seeds.
The crispy pine is sweet, which is characterized by crisp and crispy skin, tender and sweet, and inexpensive and good quality, which is a well-known dessert snack in Nanchang cuisine.
White sugar cake
White sugar cake is another traditional cake snack popular in Nanchang, and is one of the "five traditional famous spots in Jiangxi".
The white sugar cake is sweet and refreshing, it looks simple and simple, and the actual process is extremely cumbersome: the selected high-quality glutinous rice is soaked, washed and filtered, into the stone mortar into a fine powder, rinsed and kneaded with boiling water, rubbed into thin strips, spread into thin slices, multi-layered, bent into circles, fried until golden brown, pot filter oil, mixed with sugar and rice flour and sprinkled on the cake. The best white sugar cake, crispy inside, soft and sweet. Bite open a piece, and you will see that the pores inside are evenly distributed, and the entrance is sweet and elastic with a little smoke. Because of its unique blend of frozen rice noodles and sugar from Jiangxi, it has a unique flavor when eaten.
In addition to these ten specialties, do you know more? Please comment on the message Oh, food in Nanchang!
Every dish is a love letter. —— Chef Zhong
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