{"id":18596,"date":"2019-12-29T00:15:49","date_gmt":"2019-12-29T00:15:49","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/chinese-food-59-jiangxi-cuisine-gan-cai\/"},"modified":"2019-12-29T00:15:49","modified_gmt":"2019-12-29T00:15:49","slug":"chinese-food-59-jiangxi-cuisine-gan-cai","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/de\/chinese-food-59-jiangxi-cuisine-gan-cai\/","title":{"rendered":"Chinese Food 59: Jiangxi Cuisine\u8d63\u83dc"},"content":{"rendered":"

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. Jiangxi cuisine favors overtly spicy flavors.<\/div>\n
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Farmhouse Cuisine with Original Flavor<\/div>\n
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What is the genuine Hakka Cuisine? One word is enough to sum up—original. To cook Hakka cuisine, we must choose quality materials, which means organic food, to keep its original natural flavor, using healthy methods in cooking to preserve the nutrition of food, and avoid overtly salty and spicy seasonings.<\/div>\n
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Bancha<\/div>\n
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Hakka people are very hospitable: every household on the high mountains in Southern Jiangxi will welcome you with tea and refreshments, which are called “Bancha” in Hakka dialect. In Huangyangjie, you can also enjoy lavish hospitality: before serving the main course, the host will first present you with the tasty snack food of “Bancha”.<\/div>\n
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After tasting “Bancha”, people should have some appetizers according to Hakka custom: delicious-smelling Shi Fish from Mount Lu; salted taro stem that is crispy, spicy, and tender; preserved bean curd that is invitingly delicious…The delicious refreshments are all home-made, and include such delights as Moon Peanut Cake, kumquats, waxberry fruits, etc.<\/div>\n
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Fried Fish of Ganzhou City<\/div>\n
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Among the many local snacks of Ganzhou City, we have to mention a famous Jiangxi dish – Fried Fish of Ganzhou City. In Jiangxi-style restaurants of Huangyangjie, specially-flavored fried fish is cooked by removing the head and tail of a living grass carp, cutting it into pieces, and seasoning it with ginger, scallion, red peppers, alcohol (vinegar), soy sauce, and fermented wine. This dish has a gold color, and a tender, delicate texture. Its fresh taste and spicy, slightly sour flavor is really something that should not be missed.<\/div>\n
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Pork Steamed with Lotus Leaves<\/div>\n
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This is another classic dish of Ganzhou City, which is made by mixing pork collar-butt, rice flour, and spices, and steaming this mix with a lotus leaf as a wrapping. As soon as the lotus leaf is cut open, a delicious smell of pork and lotus leaf will overtake you. Only a nibble of the soft and delicate dish will be intoxicating and leave you with a pleasant aftertaste.<\/div>\n
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The list above is far from exhaustive. Steamed cured meat, fried rice cake and other Hakka dishes are also delicious and should be tried if you have the chance.<\/div>\n
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Jiangxi Cuisine is also called Gan Cuisine (Gan in Chinese stands for Jiangxi Province). Inheriting from the Wenren Cuisine (cuisines loved by literati), Jiangxi Cuisine has developed into a “Hometown Cuisine” with strong and distinct local characteristics. The most typical feature of Gan Cuisine lies in keeping the original flavor of food. The most representative Gan Cuisine is Southern Jiangxi Hakka Cuisine.<\/div>\n
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