What kind of cuisine does dried vegetables belong to?

Question 1: What kind of cuisine does Ganzhou cuisine belong to? Gannan Hakka cuisine, named after Ganzhou cuisine, which is often called "Gannan", belongs to the Gan cuisine system, and consists of Zhang Yu cuisine, Xunyang cuisine, Raobang cuisine and Pingxiang cuisine, with five characteristics of "stir-frying, baking, acyl, soup and wax".

Question 2: What kind of cuisine does Jiangxi cuisine belong to? Jiangxi gourmet

Question 3: Why is Jiangxi cuisine not included in the eight major cuisines? Because its characteristics are not obvious and its popularity is not high.

For example, spicy food is not as good as Sichuan food, seafood is not as good as Cantonese food, the atmosphere is not as good as Shandong food, and the taste is not as good as Huaiyang food.

I'm just talking in general, and I didn't mean to denigrate Jiangxi cuisine. I come from Jiangxi and grew up eating Jiangxi cuisine.

Be sure to comment on Jiangxi cuisine, and it is ok to pull it to the top eight or top ten cuisines. Is the bottom interesting?

He also said: Many Chinese restaurants have won many prizes, but they have won prizes for the characteristics of western food, not Chinese food. In fact, we should all mourn for China's food culture. As soon as children hear that they are going out to eat, they will clamor for foreign fast food.

That is beside the point. .

Question 4: Are there any cuisines in Jiangxi? Gancai is a "hometown dish" with Jiangxi local flavor, which is formed on the basis of inheriting the "literati dishes" of previous dynasties. Mainly by Ganzhou, Jiujiang (famous for its fish seats), Jingdezhen, Jinggangshan and other local schools.

Dried vegetables take local specialty raw materials as the main raw materials, and emphasize strict material selection, fine knife work, prominent main materials and color separation ingredients in preparation; Emphasis on fireworks in cooking methods; Good at burning, frying, stuffy and steaming, especially powder steaming; In terms of texture, the original juice is delicious, crisp, thick but not greasy, salty and slightly spicy. According to the eight traditional cuisines in China, they belong to the Hunan cuisine system as a whole. If you live in Jiangxi, you will find that its diet is varied. Gan cuisine has a long history, rich content and extensive materials, which is far from being summarized by Hunan cuisine. Its unique local characteristics are comparable to any of the "eight major cuisines". Its unique flavor, which is slightly rotten, crisp and tender, fresh and fragrant, moderately salty and spicy and colorful, has existed since ancient times. Wang Boxin of Tengwangge ordered Hongdu Chicken, Bai Juyi missed Homesick Fish, and Zhu Yuanzhang was hungry, all of which were stories of talented people and celebrities. Chairman Mao's handwritten "Four Stars Looking at the Moon" has long been popular in the north and south of Ganjiang River. Three cups of dog meat, calamitous drumsticks, Zhang Yu crispy chicken, stewed birds with Cordyceps sinensis and five yuan Longfeng soup are all good dishes.

The main flavor characteristics of Gancai are: original flavor, strong oil flavor, salty and spicy. Good at cooking delicacies, game and aquatic products. Nanchang cuisine pays attention to color matching and modeling. Xun Yu's mat in Jiujiang is rich in heavy oil and strong in flavor, and likes Chili. The mountainous area pays attention to the heat, the dishes are plump and simple, and the original flavor is emphasized, especially the local native products are the most popular. There are many snacks in Jiangxi, and the methods of making them are different, which are quite distinctive. Flavor barbecues and folk snacks can be found in the streets and lanes.

Hakka people in Jiangxi account for a large proportion, and most of them live in Ganzhou area. Hakka people have their own unique geographical conditions and historical background, and their food culture is also unique. Hakka cuisine is also called "Dongjiang cuisine" because Dongjiang flows through Hakka areas in eastern Guangdong. Because Hakka people live in high mountains and cool water, they have formed the characteristics of "burning, fragrant and cooked". Due to the difficult production conditions, long working hours and high intensity, the taste is mostly "salty fat".

The famous dishes of Gancai include three cups of chicken, roasted meat with winter bamboo shoots, fried bacon with Artemisia selengensis, scrambled eggs with stone fish, Xunyang fish pad, Xingguo tofu, golden melon, water margin meat, Dongpo meat, four-star moon viewing, steamed carp in Wuyuan, small fried fish, bean curd with loach fish, braised bamboo shoots and Wenshan diced chicken.

Question 5: What are the names of Jiangxi dishes? Jiangxi Province is called Gan for short, so Jiangxi cuisine is called Gan cuisine. Jiangxi cuisine has a long history, which is a "hometown cuisine" with strong local flavor developed on the basis of inheriting the "literati cuisine" of previous dynasties. Mainly by Ganzhou, Poyang Lake, Nanchang, Jiujiang, Jingdezhen, Jinggangshan and other local schools. Jiujiang has Xunyang fish pad, which is heavy in oil and strong in flavor, and likes Chili. Nanchang cuisine pays attention to color matching and modeling. The mountainous area pays attention to the heat, the dishes are plump and simple, and the original flavor is emphasized, especially the local native products are the most popular. There are many snacks in Jiangxi, and the methods of making them are different, which are quite distinctive.

Jiangxi's famous dishes are: three cups of chicken, fragrant meat, roasted meat with winter bamboo shoots, fried bacon with Artemisia selengensis, original cage plate meat, Xunyang fish fillet, fried stone chicken, star car tofu, beef with rice noodles, golden gourd, Xinfeng radish dumplings, camphor tree noodles, yellow rice fruit and so on.

What does Jiangxi restaurant eat?

Scrambled eggs with stone fish: Stone fish is a specialty of Lushan Mountain. It lives in the springs and waterfalls of Lushan Mountain all the year round. This kind of fish is small, long and slightly flat, with tender and delicious meat and mellow taste. Scrambled eggs with stone fish is a delicious dish with rich flavor, golden color, crisp outside and tender inside.

Fried bacon with Artemisia selengensis: Artemisia selengensis is a kind of green vegetable with special fragrance, which is usually eaten with its stems. The entrance of Artemisia selengensis is crisp, fried with meat, delicious and fragrant. Fried bacon with Artemisia selengensis is a famous specialty in Jiangxi.

Lushan Stone Chicken: Don't think that "chicken" is the kind of domestic chicken you imagine. In fact, it is a kind of hemp-skinned frog, also known as red frog and brain-piercing frog. It has an ochre body, small forelimbs and powerful hind limbs. It hides in caves during the day and feeds at night. Its shape is similar to that of ordinary frogs, but it is big and fleshy, generally weighing three or four liang, and the big one weighs about one catty. It is named because its meat is tender and fat like chicken. This dish is usually served in Jiangxi restaurants in Shenzhen. People's original name is "braised stone pot chicken". The most authentic one is behind Le Tong Orthopedic Hospital. If you can drive to have a taste, you won't feel a long way.

Jiangxi famous snacks

Clear soup cake: filled with fresh and tender lean meat, wrapped in tough and smooth dough, boiled into clear soup; In addition, glutinous rice flour, sugar, hemp seed and sweet-scented osmanthus are made into cakes and soaked in clear soup. Salty and sweet, fragrant and delicious, soft but not greasy.

Distiller's grains glutinous rice balls: made of glutinous rice flour, cooked with boiling water, mixed with distiller's grains and sugar. White as jade, smelly, sweet and palatable.

White sugar cake: soak high-quality glutinous rice, wash it, filter it, grind it into fine powder in a stone mortar, knead it into thin strips with boiling water, roll it into thin slices, stack it layer by layer, bend it into a circle, fry it until golden, take it out of the pot, filter it, mix it with white sugar and rice flour, and sprinkle it on the cake. Waxy is soft and sweet, crisp outside and tender inside.

Noodles: Knead flour and eggs until wet, cut into thin strips, fry until slightly yellow, cook in boiling chicken soup until soft, and sprinkle with chicken, minced ham, shredded mushrooms and chopped green onion. Noodles and soup are fresh, light and delicious. In the Qing Dynasty, Nan 'an prefect was easy to eat, and the recipes were spread among the people, so it was called.

Golden thread hanging gourd: refined noodles and wonton, boiled in boiling water, served with chicken soup, chopped green onion and other seasonings. The soup is delicious and full of flavor when eaten in a bowl.

Rice flour: Rice is ground into pulp, boiled into thin slices, shredded with a knife and made into soup. With shredded pork and mushrooms. The dough is even in thickness, sliced neatly and the soup is delicious.

Ganoderma lucidum glutinous rice balls: made of Ganoderma lucidum, glutinous rice flour, sugar and bean paste, through ingredients, kneading, stuffing molding, steaming and sprinkling sesame oil. Green and fresh, thin and stuffed, soft and fragrant, suitable for both cold and hot.

Orchid root powder: it is made of glutinous rice flour, sugar and clear oil through ingredients, kneading, rolling, shredding, frying and oil filtering. Golden luster, uniform size, sweet but not greasy, crisp and fragrant.

Muffin: Mix glutinous rice flour, japonica rice flour, sugar, lotus plumule, walnut kernel, rose, osmanthus fragrans, candied dates and other materials evenly, put them in a steamer and flatten them, sprinkle with fruit, spices and diced lard, then arrange flowers, sprinkle with sugar, steam them and let them cool. White and bright, delicate and sweet, soft and refreshing, hot food is the best, and cold food is also suitable.

Folk crock simmering soup house: pamper yourself with soup.

Question 6: What are the characteristics of Jiangxi cuisine? Gan cuisine has a long history, which is a "hometown cuisine" with strong local flavor developed on the basis of inheriting the "literati cuisine" of previous dynasties. In the traditional sense, Jiangxi cuisine is mainly composed of five schools: Nanchang, Shangrao, Jiujiang, East Jiangxi and South Jiangxi, which penetrate each other and absorb local dishes from other cities in the province. Traditional Jiangxi cuisine has changed and developed over time. Today, Jiangxi cuisine is mainly composed of Zhang Yu cuisine, Xunyang cuisine, Gannan cuisine, Raobang cuisine and Pingxiang cuisine. Gancai skillfully avoids the spicy taste of Sichuan cuisine, the sweetness of Jiangsu cuisine and the solidity of Shandong cuisine, taking into account the southeast and northwest, and enjoys a good reputation at home and abroad.

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Jiangxi cuisine consists of five schools: Nanchang, Shangrao, Chu Jiu, East Jiangxi and South Jiangxi. Although Jiangxi cuisine is not among the eight major cuisines, it is unique. Gancai has a wide selection of materials, prominent main ingredients, exquisite knife work, fine production and outstanding "original flavor" in cooking;

1. In cooking techniques, pay attention to the temperature, mainly burning, stewing, stewing, steaming and frying.

2. In the choice of raw materials, advocate the concept of green, ecology and health. Jiangxi has a good ecological environment, and the local raw materials are all green and healthy, such as Artemisia selengensis in Poyang Lake, bamboo shoots in Jinggangshan, hairy crabs in Junshan Lake and dried peppers.

3. The taste is mainly spicy. Different from the spicy taste of Sichuan, Hunan and Hubei cuisine, the spicy taste of Jiangxi cuisine is moderate, suitable for both north and south, and has a wide range of adaptation groups.

4. Dry color is similar in technology. (1) Take the local specialty raw materials as the main materials, pay attention to the strict selection of materials, fine knife work, highlight the main materials, and color separate ingredients. (2) Pay attention to fireworks in cooking methods and make good use of methods such as burning, frying, stewing, stewing and steaming. Among them, steamed pork with powder is a major feature, such as steamed pork with powder and steamed large intestine with powder, as well as soy sauce, pepper powder, sugar, cooking wine, chopped green onion, Jiang Mo, monosodium glutamate and pepper. Must be added, original flavor and unique flavor. (3) In terms of texture, it pays attention to the original flavor, crisp, rotten, crisp, oily but not greasy, and the taste is heavy and spicy, which is close to the Hunan cuisine and Sichuan cuisine system. Nanchang cuisine is the main component of Gancai, with a long history, paying attention to color matching and modeling. Three cups of dog meat, Zhang Yu crispy chicken and Wuyuan Longfeng soup are all great dishes. The fried bacon with Artemisia selengensis, crock soup, steamed pork with rice flour, fried powder with Nanchang and bean jelly all have local characteristics, and Huang Shanghuang's roasted brine comes out of the kiln with modern flavor.

famous dish

Zhang Yu crackling chicken

Fried bacon with Artemisia selengensis

Shizitou in Poyang Lake

Steamed sausage with bamboo tube powder

Sanbeijiao fish

Three cups of dog meat

Kuang Lu Shi Ji is depressed.

Dry as dog meat

Luohan dog meat

Fried shrimp with shredded radish

Steamed meat

Combustion element

Minced meat eggplant

Beer roast duck

White-boiled bighead carp

Fried rice noodles with beef

Stewed sea cucumber with plum balls

Hometown tofu

Question 7: What are the dishes in Jiangxi among the eight major cuisines? What's your name? As a wonderful flower in China's food culture, Gancai has accumulated food culture for thousands of years. Zhang Yu in the Later Han Dynasty called Jiangxi "good food and polished rice, good four directions". At the beginning of the Tang Dynasty, Wang Bo gave a banquet in Tengwang Pavilion. Excited, he praised Jiangxi's "wealth and splendor, outstanding people and outstanding people". In Ming Dynasty, Yuan Mei recorded the famous Jiangxi dish "Steamed Pork with Powder" in Suiyuan Food List. Today's Jiangxi cuisine is developed on the basis of inheriting the "literati cuisine" of previous dynasties, and it is a "hometown cuisine" with strong local flavor. Gancai is composed of Nanchang, Jiujiang and Gannan. Although Jiangxi cuisine is not among the eight major cuisines, it is unique. Gancai has a wide selection of materials, outstanding main ingredients and exquisite craftsmanship, and its cooking is "original": in terms of cooking techniques, it pays attention to the heat, mainly burning, stewing, steaming and frying. In the choice of raw materials, we advocate the concept of green, ecological and healthy. Jiangxi has a good ecological environment, and the local raw materials are all green and healthy, such as Artemisia selengensis in Poyang Lake, bamboo shoots in Jinggangshan, hairy crabs in Junshan Lake and dried peppers. In taste, it is mainly spicy. Different from the spicy taste of Sichuan, Hunan and Hubei cuisine, the spicy taste of Jiangxi cuisine is moderate, suitable for both north and south, and has a wide range of adaptation groups.

Question 8: What is the staple food? In addition to the eight major cuisines, there are twelve other cuisines: Gancai, as a wonderful flower in China's food culture, has accumulated food culture for thousands of years. Zhang Yu in the Later Han Dynasty called Jiangxi "good food and polished rice, good four directions". At the beginning of the Tang Dynasty, Wang Bo gave a banquet in Tengwang Pavilion. Excited, he praised Jiangxi's "wealth and splendor, outstanding people and outstanding people". In Ming Dynasty, Yuan Mei recorded the famous Jiangxi dish "Steamed Pork with Powder" in Suiyuan Food List. Today's Jiangxi cuisine is developed on the basis of inheriting the "literati cuisine" of previous dynasties, and it is a "hometown cuisine" with strong local flavor.

Gancai is composed of Nanchang, Jiujiang and Gannan. Although Jiangxi cuisine is not among the eight major cuisines, it is unique. Gancai has a wide selection of materials, prominent main ingredients, exquisite knife work, fine production and outstanding "original flavor" in cooking;

In cooking techniques, pay attention to the heat, mainly burning, stewing, stewing, steaming and frying. In the choice of raw materials, we advocate the concept of green, ecological and healthy. Jiangxi has a good ecological environment, and the local raw materials are all green and healthy, such as Artemisia selengensis in Poyang Lake, bamboo shoots in Jinggangshan, hairy crabs in Junshan Lake and dried peppers. In taste, it is mainly spicy. Different from the spicy taste of Sichuan, Hunan and Hubei cuisine, the spicy taste of Jiangxi cuisine is moderate, suitable for both north and south, and has a wide range of adaptation groups. It refers to the cooking cuisines in northeast China, including Heilongjiang, Jilin, Liaoning and eastern Inner Mongolia. Due to the unique and unified human and natural environment in Northeast China, the diets in all parts of Northeast China are highly similar, but there are also some cuisines, such as Liao cuisine, Ji cuisine and black cuisine.

Northeast cuisine is characterized by diverse flavors, distinct saltiness and sweetness, extensive materials, sufficient heat, rich taste, strong color and fragrance, crisp and refreshing, and its cooking methods are better than frying, frying, steaming, stewing, stewing, sauce and roasting. Representative dishes include braised pork, white meat and blood sausage, northeast stew, meat skimming section, fresh rehmannia root, stewed pork vermicelli, stewed chicken and hazelnut mushroom, roasted bear's paw, shredded sweet potato, sauce skeleton, and pork-killing dishes. Sauerkraut and pickles dipped in soy sauce, which are popular in Northeast China, are also a major feature that distinguishes the Northeast diet from other cuisines. Shanghai cuisine and Shanghai cuisine are also local dishes. They are braised in brown sauce, with strong flavor, rich in oil and red sauce, and have a homely taste. It has always been regarded as a kind of southern Jiangsu cuisine.

Question 9: What are the rankings of the eight major Chinese cuisines? First, Shandong cuisine

Second, Sichuan cuisine

Third, Cantonese cuisine.

Fourth, Fujian cuisine.

Five, Jiangsu cuisine

Sixth, Zhejiang cuisine.

Valve, Hunan cuisine

Eight, Anhui cuisine