Jiangxi cuisine

( wikipedia, onlinechinatours.com )

Updated: 2011-09-07

Like the cuisines of neighboring provinces, Jiangxi cuisine favors overtly spicy flavors.

Jiangxi Cuisine, also known as Gan Cuisine, was derived from the native cooking styles of the Jiangxi province and formed the unique native cuisine with a long history. Like the cuisines of neighboring provinces, Jiangxi cuisine favors overtly spicy flavors; in many regions of the provinces, chili peppers are directly used as vegetable instead of as a flavoring, as in most other Chinese regional cuisines. 

Another characteristic of Jiangxi cuisine is that there are rarely any cold dishes or anything served raw in contrast to other Chinese cuisines. The reason is: tea oil is the primary cooking oil used in Jiangxi cuisine, if the raw tea oil is consumed uncooked, it would cause severe stomach problems for most people.

Jiangxi Cuisine is famed for freshwater fish banquets and the heavy utilization of douchi (fermented black beans) and tofu. Fried tofu is a must for everyone during the celebration of Chinese New Year.

Moreover, there are various kinds of Jiangxi local snacks and pastries cooked by different methods, all of which have their own characteristics.

Due to the spiciness, the dishes are close to Hunan and Sichuan dishes. However, Jiangxi dishes focus mainly on the cooking processes. In terms of cutting skills, there are eighteen varieties and three categories in total. The sliced materials should be equal in length and thickness and the raw materials blended to enhance the nutritional value and medicinal herbs included where possible.

High protein and low fat are major considerations for ingredient selection and flour or starch is used when thickening. Seasoning and cooking timing are also of vital importance.

After the dishes are cooked, fine cutleries are selected to improve the overall shape of the finished dishes. Meanwhile, trays of irregular shapes might be utilized to emphasize the theme so as to stimulate the guests’ appetite.

There are the detailed sequences with which to serve the dishes all containing corresponding scientific theories. For instance, hot dishes are normally served after cold ones, strong tasting dishes after light and sweet after salty.

Famous Jiangxi dishes are Stewed Chicken with Three Cups of Sauce (Sanbei Zaiji, 三杯仔鸡), Steamed Streaky Pork with Soy Sauce and Cooking Wine (Xiang Zhi Rou, 香质肉) , Braised Pork with Bamboo Shoots (Dongsun Ganshao Rou, 冬笋干烧肉), Sautéed Preserved Pork with Artemisia Selengensis Turcz (Lihao Chao Larou, 藜蒿炒腊肉), Steamed Streaky Pork and Spare Ribs with Glutinous Rice Flour (Yuanlong Chuanban Rou, 原笼船板肉), Braised Shredded Herring (Xunyang Yupian, 浔阳鱼片) , Deep Fried Frog (Zha Shi Ji, 炸石鸡) , Steamed Deep Fried Tofu with Meat Fillings (Xingguo Doufu, 兴国豆腐) , Steamed Beef with Rice Flour (Mifen Niurou, 米粉牛肉) , Boiled Wonton and Noodles (Jinxian Diao Hulu, 金线吊葫芦), Steamed Daikon Dumplings with Pork and Fish (Xinfeng Luobo Jiao, 信丰萝卜饺), Zhangshu Wonton (Zhangshu Baomian, 樟树包面) , Huangyuan Glutinous Rice Cake (Huangyuan Miguo, 黄元米果).

Check the introductions to individual dishes at Dining-Local Cuisine