Why does Jiangxi cuisine make so many foreigners give it thumbs up?

Gan cuisine has a long history, and it is a very strong local flavor "hometown cuisine" developed on the basis of inheriting "literati cuisine" in previous dynasties. In the traditional sense, Jiangxi cuisine is mainly composed of five schools: Nanchang, Shangrao, Jiujiang, eastern and southern Gannan, which permeate each other and absorb the special dishes of other cities in the province. Traditional Gancai has changed and developed with the passage of time. Today's Jiangxi cuisine is mainly composed of Zhang Yu cuisine, Xunyang cuisine, Gannan cuisine, Raobang cuisine and Pingxiang cuisine. Gan cuisine cleverly avoids Sichuan cuisine, Jiangsu cuisine and Shandong cuisine. Considering the southeast and northwest, it is famous at home and abroad for its unique style.

Jiangxi cuisine is often misunderstood by people and has no obvious characteristics, such as Hunan is not spicy, Guangdong is not light, and Huaiyang is not sweet or greasy! In the impression of most people, the crock soup on the corner represents the whole Jiangxi cuisine.

not exactly. In fact, Jiangxi cuisine cleverly avoids the dullness of Sichuan cuisine, the sweetness of Jiangsu cuisine and the solidity of Shandong cuisine, and takes into account the southeast, northwest and self-styled dishes. Only when you really taste Jiangxi cuisine can you understand the beauty of this unique system.

Strict selection of materials, with local specialty materials as the main raw materials, and excellent production. Cooking pays attention to fireworks, and is good at cooking methods such as burning, steaming, frying, stewing and stewing, especially steaming powder. The taste of dishes should be original, rich in oil but not greasy. We should pay attention to the texture of dishes, such as crisp and rotten or crisp and tender. The taste is salty, spicy and light, and the adaptability is wide. It has a strong local flavor.

in taste, spicy is the main taste. Different from Sichuan cuisine, Hunan cuisine and Hubei cuisine, Jiangxi cuisine is spicy, fresh and moderate, suitable for both north and south, and has a wide range of adaptation groups. 4. Jiangxi cuisine is similar in technology. (1) Take the local specialty raw materials as the main materials, pay attention to the selection of sealing agents, and work carefully with knives, highlighting the main ingredients and color ingredients. (2) Cooking methods pay attention to fireworks, and make full use of burning, frying, stewing, stewing and steaming, among which powder steaming is a feature, such as steaming meat with powder, steaming large intestine with powder, soy sauce, Chili powder, white sugar, cooking wine, chopped green onion, Jiang Mo, monosodium glutamate and pepper, which are authentic.