What are the characteristics of Jiangxi cuisine? Introduction to the characteristics of Jiangxi cuisine

Have you ever eaten Jiangxi cuisine? Do you know what its characteristics are? Jiangxi cuisine, also known as Gan cuisine, is one of the most distinctive cuisines in China, with many representative dishes, such as ox tongue, three cup chicken and fried blood duck. Jiangxi cuisine is thick but not greasy, and the taste is tempting. I will introduce all the characteristics of Jiangxi cuisine to you in a while. Friends who like food, come and have a look.

What are the characteristics of Jiangxi cuisine?

1. Cooking characteristics of Jiangxi cuisine

Jiangxi cuisine has very high requirements on fire control when it is prepared, and it is often cooked through a variety of techniques such as roasting, frying, stewing and braising. Among them, steaming with rice flour is the most important feature of Jiangxi cuisine. The local steamed fish with rice flour is famous throughout the country and is a representative dish of Jiangxi cuisine.

2. Flavor characteristics of Jiangxi cuisine

Jiangxi cuisine has its own unique flavor. Although it is not as famous as the spiciness of Sichuan cuisine, it also has its own uniqueness. While making the dishes thick and rich in flavor, it can also retain the original flavor of the ingredients to the greatest extent. This is a feature that other cuisines do not have.

3. Jiangxi cuisine is strictly based on the selection of ingredients

Jiangxi cuisine has strict requirements on ingredients when it is prepared, which is also one of the biggest characteristics of this cuisine. The famous fried fish in Jiangxi cuisine must be made with fresh grass carp, and the weight must be around 1,500 grams, not too big or too small. The oil temperature must also be controlled at around 60% during cooking. If these conditions are not met, authentic Jiangxi fried fish cannot be made at all.