Jiangxi cuisine [Jiāng xī cài] is also known as Gan cuisine. Jiangxi cuisine has a long history. It is a “hometown cuisine” with strong local flavor developed on the basis of inheriting the “literati cuisine” of past dynasties. The main flavor characteristics of Gan cuisine are the original flavor, the oil is thick and not greasy, the taste is strong, salty, and spicy. It is even called the “ninth largest cuisine”.
Gan cuisine is mainly composed of local schools such as Nanchang, Ganzhou, Jiujiang, Guanxi, and Gandong.
Jiangxi cuisine cooking techniques
The production of Gan cuisine is quite programmatic. In terms of knife handling, there are three methods and eighteen kinds, which require uniform thickness, consistent length, and no lotus roots. When preparing ingredients, pay attention to the combination of nutrients and use the nutritional principles of medicated diets, and pursue high-protein and low-fat diet effects. Both flour and cornstarch can be used for sizing and paste, but they must be sized before heating. Pay attention to seasoning and heat when cooking. After the dishes are finished, they must choose the dishes, emphasize the beauty of the appearance, and choose the special-shaped dishes appropriately to go straight to the theme and arouse people’s appetite. There is an ordering principle when serving the table, such as cold first, hot second, light taste first, heavy taste, light first, salty first, salty first, sweet, etc., all of which contain corresponding scientific principles.