Jiujiang is a river city and a lake city. Hukou County in the territory is the dividing point of the middle and lower reaches of the Yangtze River, backed by Poyang Lake, and is the largest freshwater lake in China, with abundant rivers and lakes. The dense river network irrigated ten thousand mu of fertile land on the plain along the Yangtze River, and also formed vertical and horizontal waterways, which made Jiujiang rich in products and endless business trips, forming a prosperous rice market and tea market; Lushan Mountain by Poyang Lake is shrouded in mist all year round, and delicacies are hidden among famous mountains.

Rivers, lakes, pastoral areas, mountains and rivers, enjoy the scenery for Jiujiang gathering literati? Three elements? It also brings high-quality fish, rice and delicacies to foodies, making the city both romantic and fireworks.

And Jiujiang diet? Not too spicy, not too sweet, not too salty? Does this taste, then secretly conform to Confucianism? The golden mean? Jiujiang cuisine, which is not so distinctive, is not well-known, but it is full of weather after careful excavation.

1? I'm seeing the guests off. What should we eat on Xunyang River at night?

There are five major water systems in Jiujiang, namely Ganjiang River, Changjiang River, Xinjiang River, Fuhe River and Hexiu River, which flow into the Yangtze River from Poyang Lake mouth and flow eastward, bringing high-yield and fat fish to the water town.

So in Jiujiang, fish is always the highlight of the dinner table.

In the autumn of the eleventh year of Yuanhe, Bai Juyi, who was banished to this place, gave a banquet in Xunyang River (now Longkaihe River in Jiujiang, which has been artificially buried). Is it to buy wine to bid farewell to friends or to meet with them? In the same boat? Pipa girls, all aboard. Drinking and listening to the piano on a fishing boat is naturally accompanied by delicious fish, and it is Jiujiang fish in autumn and winter? Harvest? This season.

The famous Jiujiang fish pieces are fresh grass carp in Qujiang and the lake. Cut into pieces and marinate with starch and spices. First, fry them until they are golden on both sides. Then, leave the base oil in the pot, add onion and ginger, and add seasonings such as soy sauce and cooking wine to boil. Put the fish pieces in the pot and simmer slowly, and collect the juice over high fire. Fish pieces are often spicy, and the fried skin is slightly burnt. The fish inside is tender, smooth and plump, and the spicy and crisp skin is bitten off in one bite, and the fish juice overflows. Fresh and spicy taste blooms on the tip of the tongue at the same time, and you can eat three bowls of white rice in one breath.

And what is the name of yellow spicy diced, which is abundant in all major waters of the country, here in Jiujiang? Yellow girl? Most of them are wild, rivers and even rural ponds can be caught. ? Yellow girl? Meat is the most tender. After simple braising, the fish can be sucked into the mouth, and it is very likely to swallow the river. And extremely delicious, short fish contains a? Games? Even the soup tastes excellent and can't stand the long wait for fishing by the water.

Every household in Jiujiang cooks fish head soup in winter, unlike others? Tofu and fish go best together? Jiujiang people stew fish heads only with beans and ginseng from Duchang. The fish head should be silver carp or bighead carp. Stir-fry to remove the fishy smell, add water, ginger, garlic, pepper and other seasonings to stew, and then add the most critical bean ginseng.

Bean ginseng is an advanced version of tofu. The douban specially made by Duchang people is cut into strips and fried in oil pan until golden. In the process, water is poured continuously to control the temperature, so that the bean strips expand and grow into nearly three-inch round strips, and dense pores are generated inside. Fluffy bean ginseng is soaked in rich fish soup, which is full of juice, rich and soft, and melts at the entrance; Fish soup is full of the fragrance of beans and ginseng, which is more delicious than the traditional one. Tofu fish head? The fragrance is more fragrant.

Most of the fish harvested in autumn and winter are dried and made into dried fish for Jiujiang people to eat? Fishing every year? ; Moreover, the Chili powder made of local peppers is fragrant but not spicy, and the aftertaste is fresh and sweet. Unsealing? The only magic weapon for dried fish. Especially the west sea of Lushan Mountain, which is rich in one kind? Sticky fish? (that is, Balang fish), with a slender body and only one main thorn in the middle, is especially suitable for drying dried fish. When eating, simply stir-fry with onion, ginger and garlic. Sprinkle a handful of Chili powder before cooking, and keep it wrapped in fish to stimulate the umami flavor.

Jiujiang people use spicy food as a medium to give full play to the taste of fish. Fresh and spicy? This word is almost impossible to sum up. The home cooking of thousands of families, from fresh fish to dried fish, is the taste of water people; Jiangtou, who saw Fujian off in Xunyang, Bai Letian, has now become the hometown of Jiujiang fish feast. Eating fish scales and drinking fish are the romantic feelings of literati.

2? Don't bend over for five dou meters? This rice smells delicious!

Jiujiang has been a famous rice market since ancient times.

First of all, Jiujiang is fertile and rich in food. Tao Yuanming, a native of Jiujiang recorded in the Book of Jin, is a heavy drinker. He specifically mentioned that Peng likes to grow wine when he is working? Shibuya? Instead of planting? Japonica rice, but also smartly said? Let me stay drunk! ? ; As what? Land of the world? What does Jiujiang rely on? Crossing Lingnan, reaching the Yangtze River in the north, and connecting Fujian and Han? Convenient transportation became a commercial metropolis early, and an important rice distribution market was formed in Ming and Qing Dynasties.

So in Jiujiang, even in poor years, most people can eat; In addition to being the staple food, Jiujiang people have made countless kinds of snacks with rice.

No matter in breakfast shops or snack stalls, Jiujiang fried powder is always the most attractive thing. Jiangxi is? Is fried rice noodles a big province? Different regions make different flavors and have their own advantages. Jiujiang people's Friedvermicelli is rare? Thick red sauce? Obviously, I am confident enough about the aroma of rice itself. In the past, only vegetables and bean sprouts were added to the side dishes, which was quite like the literati boasting. Clear and white? ; Today, we will put pork, eggs and other ingredients, and the materials are more abundant. Of course, people who are not spicy and unhappy have to sprinkle a handful of Chili powder, and a bowl of fried powder is delicious enough.

If fried powder belongs to the streets all over the country, Dou Chang's douban is the exclusive snack of Jiujiang people. Douban has nothing to do with soybeans, but is ground into pulp with rice and brushed around the pot to form a thin layer of rice pulp cake. After cooking, fold several layers and eat while it is hot. You can dip it in Chili sauce and bean paste, or you can eat it with sugar, which is sweet and salty. After shredding and drying, it can be cooked like noodles, but it is more delicious and delicious than noodles.

There are more ways to eat glutinous rice. As long as you add salt and oil, you can fry the snack that Jiujiang people often eat? Fried rice? After the glutinous rice is fried, stir it with a small bamboo broom and dip it in oil and water until it looks like a crisp brown. In the old society, at night, you can often hear vendors hawking in the streets of Jiujiang, especially during the Spring Festival. Fried rice? You can not only eat, but also soak in water. Legend has it that Yue Fei was made by his wife when he was stationed in Jiujiang in the Song Dynasty.

And what do Jiujiang people often eat for breakfast? Glutinous rice water? (also called? Water washes eggs? ), the production method is similar to that of Yuanxiao, and Jiangnan is brewed with wine. You will also add eggs or a few osmanthus flowers. And match? Shuizi? Edible radish cake, simple and unique in flavor, has been enduring in Jiujiang City and has become homesickness born on the tip of the tongue when a wanderer goes out.

Tao Yuanming said frankly when he resigned? Don't bend over for five dou meters? In addition to the awe-inspiring personality, it may also be because Jiujiang has fertile land, and it is a great pleasure on earth to live in seclusion and farm in his hometown. Imagine making fragrant rice with your cultivated hands into various snacks to attract diners all over the world. Isn't it beautiful?

3? Fly down three thousands of feet, and say saliva.

When we arrived at Lushan Mountain, tea and delicious food became the main theme of diet.

Lushan Mountain is located in the hinterland of Jiujiang, with the Yangtze River in the north and Poyang Lake in the east, and is located in the subtropical monsoon climate zone. A large number of moist airflow is blocked by mountains in the process of advancing, which is easy to make clouds and rain. Besides abundant water, the stratum is praised by the poets? The Milky Way set for nine days? Lushan Waterfall is even more misty in the mountains, with an average of nearly 200 foggy days throughout the year. The weather is unpredictable and amazing.

High altitude, cloudy, lack of sunshine? The climate makes Lushan a gold producing area of tea. The cloud tea of Lushan Mountain is produced on the high mountain, between the cloud and Xia Wei. The rope is thick and green, the soup is bright, the leaves are tender and even, the fragrance is lasting, and it is mellow and sweet. Visiting famous mountains to find six beauties of famous tea naturally leads to the romantic trend of celebrities.

The standard of Lushan Wuyun tea is jiujiang tea cake. With camellia oil and osmanthus as the main raw materials, together with sesame seeds, maltose and soft sugar, it was refined into crisp, fragrant and crisp tea and food essence through complex processes, which was popular in Jiangnan area as early as the Ming and Qing Dynasties. Small tea cakes contain the fragrance of tea in spring and Gui Xiang in autumn. Cookies taste like the moon, and they are crispy and fleshy inside? To praise the schools in Lingnan, and to describe jiujiang tea cake just right.

Besides drinking tea, the game of Lushan Mountain is more in line with the tastes of gourmets.

A gurgling stream in the mountains, right? Lushan three stones? A paradise for stone chickens and fish. Stone pheasant is not a chicken, but a wild frog. Its sound is like a crow, its meat quality is more delicate and delicious than that of chicken, and it has medicinal value of health preservation and nourishing. Jiujiang people eat stone chicken, is it used for cooking? Braised stone pot chicken? Yes, it is one of the famous dishes of Lushan Mountain. And three cups of chicken in Jiangxi. Made? Three cups of stone chicken? Yes There are various forms. Most dishes made from chicken can be replaced by stone chicken, which has a better flavor.

Stone fish are as short as embroidery needles and are mostly born in streams. The Fushui River in Yangxin County, Hubei Province is called "Fushui River" because it is mostly caught at the turn of spring and summer. Spring fish? ; Go to Zhangxi, dongzhi county, Anhui, and get its name because it looks like wheat? Wheat fish? ; In Jingxian County, Anhui Province, there is another legend that Qin Liandan, a hermit, abandoned Dan slag and became a fish named? Qin Yu? . In Lushan Mountain, of course, it is named after a stone. Steaming, frying, stewing and stewing are all rare delicacies, especially? Steamed eggs with stone fish? For the sake of beauty, fresh fish is mixed with egg custard, which has the smoothness of steamed eggs. The two complement each other and have excellent flavor.

Lushan tremella and auricularia belong to the same family, and most of them are attached to wet rocks. It was born between cliffs, and it is very rare to climb up and look for it in the strange valley of Qifeng. Compared with auricularia, tremella is more crispy and delicious, with sweet aftertaste and rich medicinal value. There are also many stone ears and Lushan Mountain, which are shaped like ground ears. Monks on the mountain collect and expose sand, and then wash it off. Ru is better than auricularia auricula, which is a good product. .

Therefore, in Jiujiang, whether enjoying the scenery or tasting delicious food, whether eating seafood by the water or taking it with you on a quiet night, it is full of literary atmosphere. We saw the white autumn moon enter the heart of the river? Depression; Or eat snacks on the street and have your own in the downtown area? Building a house is based on human conditions. Are there any chariots and horses? Leisurely; Or taste the game in the mountains, and the game will grow in the mountains? Look over the ridge to a mountain peak? Fanatical interest.