Behind The Facades & Delicious Jiangxi Cuisine

Trip Start Jan 01, 2005
1
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Trip End Ongoing


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Flag of China  , Jiangxi,
Tuesday, November 1, 2011

  

Hey Hey and a Big G'Day toya,

This blogs for you Aussie Crusty!
So you're having Chinese for dinner with friends.
In the west our Chinese is only that of Western style Cantonese.
BUT....this term I thought I'd change my local Chinese Cuisine to that of Jiangxi Cuisine.

Found running through the middle of Shangrao city like a healthy green spine are many vegetable fields hidden away behind the cities modern facades. Once they would have been surrounded by scattered clusters of ancient villages which over time, as the city grew around them were replaced by more modern and comfortable dwellings and the fields just like the communities that worked them to survive also decreased in size. 

Yet still they supply the city market places and continue to feed the population.

When I do this ride it begins at the Shangrao 'Peoples Square’ which is the site of the municipal government buildings and is used by the government as the standard reference point for measurement of distance in the Shangrao area.  The gardens are extremely beautiful and if I remember to take a book with me, I always return on my return journey for an hour or two’s peace and quiet as the sun goes down. 

Then it is time to either meet friends for a big dinner or to head out in search of a delicious local dish that I haven’t tried previously and believe me, there are many!

Shangrao and Jiangxi Cuisine

Jiangxi Cuisine, also called ‘Gan Cuisine’ is derived from the native cooking styles from within the province. 

It has a long history (dating back to the Qin and Han dynasty) and inherits the dishes of past centuries which have developed into the unique native dishes that I get to enjoy during my stay here in Jiangxi.  There are also various kinds of local snacks and pastries that are made by using different cooking methods.  Based on the Nanchang and Ganzhou schools, Jiangxi food is characterised by its local ingredients and special culinary arts including broiling, steaming, stir-frying, stewing, braising and rice-power steaming.

The food is widely acceptable in China as it is tasty, a little oily, not too rich or too salty yet mostly hot and spicy.

Like the cuisines of neighbouring provinces, Jiangxi cuisine favours overtly spicy flavours and like many regions surrounding it, chilli peppers are directly used as vegetable instead of as flavouring as they are in most other Chinese regional cuisines.  One of the main characteristics of the cuisine is that there are rarely any cold dishes nor is anything served raw in contrast to other Chinese cuisines.  This is due to that it uses tea oil as its primary cooking oil and if raw tea oil is consumed uncooked, it causes severe stomach problems for most people.

Due to its geography, fish banquets are also one of the characteristics of Jiangxi cuisine and in contrast to Heilongjiang cuisine (in the very north of China, found just beneath Russia) which is famed for fresh Sea Food banquets, Jiangxi cuisine is famed for Freshwater fish banquets.  It is also famous for its heavy emphasis on the utilisation of douchi (fermented black beans) and tofu, in comparison to other Chinese cuisines. 

Jiangsu Cuisine is also famous for its beautiful appearance.
There is also a detailed sequences with which to serve the dishes.
All the dishes should not only taste marvellous but also look attractive. 

Jiangxi dishes focus mainly on the cooking processes and in terms of cutting skills, there are eighteen varieties and three categories.  Seasoning and cooking time are also of vital importance while trays of irregular shape are utilised to emphasise the theme so as to stimulate the guests' appetite.

Beers N Noodles toya…..shane
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The soundtrack to this entry was by Dan Melchoir
The album was ‘Das Menace Christmas For The Crow’
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