Jingdezhen Snack Complete Guide_Jingdezhen Special Local Delicacies Food Introduction
Jingdezhen, also known as "Porcelain City," is a major transportation hub in China and was one of the four famous towns of the country along with Foshan, Guangdong; Hankou, Hubei; and Xiantang, Zhu.
Jingdezhen has a subtropical monsoon climate with abundant sunshine, sufficient rainfall, and a distinct four seasons.
Features Snacks Mainly: Cold noodles,Dumplings Buns, alkaline buns, bitter gourd Tofu Spring buns, stir-fried Rice noodles Jingdezhen roasted chicken,Chili peppers Buns, printed buns,Fried dough sticks Paozi, dragon pear, Leiping Dog meat and so on.
Dumpling buns
Introduction
Dumpling buns are a famous snack in Jingdezhen, originating in Duchang. Historically, many people from Duchang migrated to Jingdezhen. Jingdezhen was known as the "Pier for Duchang people," and the people of Duchang not only influenced the language and culture of Jingdezhen, but also brought the food with them. Dumpling buns are one of them.
Generally, Jingdezhen people eat dumpling buns for breakfast and supper. Thin dough wrapped with various fillings, then steamed in a steamer. It is fragrant and the filling inside can be vaguely seen through the skin. Of course, after steaming, it can also be lightly fried for a different flavor. Dumpling buns are divided into spicy and non-spicy fillings.
The spicy ones are usually made withradish chopped into pieces and mixed with chili peppers as filling, using leek or tofu or leek eggs as filling. The non-spicy ones are used as filling. In addition, there arebean curd bean sprouts，and many other fillings, all based on personal preferences. If you don't like spicy food, you must be clear about it when you eat it for the first time, otherwise, with the taste of Jingdezhen people, it will make you cry. Alkaline Buns
Introduction
Due to the traditional method of creating alkaline buns, they exist only as local specialties, mainly in Jiangxi province (such as Jingdezhen, Wuzhen, and Jiamen).
The snacks that Jingdezhen people like to eat most are cold noodles, dumpling buns, and alkaline buns. Cold noodles and dumpling buns are almost essential foods in every breakfast shop. Alkaline buns are also the best snack that hospitable locals use to entertain guests.
History and Culture
The source of Jingdezhen porcelain originates from the east of the Louliang kiln (now Louli Village, Yaoli Town), and there have been ceramic workshops in this area since the middle of the Tang Dynasty. By the Northern Song Dynasty, the kiln was already in full bloom, with dozens of kiln sites and ceramic workshops distributed.
Local farmers were merchants, i.e., owners of ceramic businesses;craftsmen were skilled craftsmen who were employed by the business owners. Business owners stimulated the production enthusiasm and improved product quality and output by providing reasonable labor remuneration and better daily meals, and also gave employees asnack every day. to win the loyalty of skilled craftsmen. In order to enrich the variety of snacks, as early as before the Northern Song Dynasty, some kiln owners and workshops created a new snack, "alkaline buns."The local people called it cake, because it was made by filtering water from the ashes of burnt rice straw, so it was called "ash cake". Later, people made it into small round cakes and steamed in a steamer, so it was called "ash cake" (the local people called all steamed rice food "cake", and the steamed small products were called "fruit"). This dish was sliced and stir-fried, which was fragrant, chewy, and refreshing, with a unique flavor. After that, it was passed down from generation to generation, and by the Southern Song Dynasty, most farmers in the county could master the production skills of this dish. Besides using alkaline buns as a hospitality snack, because it is easy to carry, it was once used as a staple food for people working in the fields or going to distant locations.
According to legend, in the Southern Song Dynasty, Yue Fei led the Yue Army to resist the Jin Dynasty in Jiang and Lake. The people of Floating Bridge made "ash cake" and delivered it to Yue Fei's army. The Yue Army used it as a military ration. In the Qing Dynasty, during the reign of the Qing Emperor, the Taiping rebels fought in Floating Bridge, and the people of Floating Bridge also provided Taiping rebels with "ash cake". The Red Army soldiers also used it as a ration during the Land Revolution. MethodAlkaline buns are simple to make, cheap, and can be stored for a long time.
They are made with
riceground into flour, mixed with alkaline water (local people often use rice straw ashes to filter water as alkaline, which has a more fragrant flavor than market-sold ice alkaline), and then steamed in a special steamer.When eating, it is cut into slices and stir-fried with local smoked meat pork, garlic, and so on, which can satisfy hunger and be a good accompaniment to wine. In modern alkaline bun making, to save time, alkaline is directly used, which will damage the flavor of alkaline buns.Traditional alkaline bun making requires a very high quality of alkaline water, which must be made from pure natural plants, such as using tea seed shells, soybeans
husks, rice straw ashes to make alkaline water, and then rinse it, the alkaline water is the key to making alkaline buns. This alkaline water has a good pH value, not only retains the original flavor, but also does not add any chemical additives, which is very in line with the current people's preference for healthy food.Clay Pot Chicken IntroductionClay pot chicken is a famous dish in Jingdezhen, also known as a famous dish.
The dish "Clay Pot Chicken" originated from this place. Miners used clay from the clay pot and
lotus leaves
to wrap the claychicken, then cooked with charcoal, which has a rich aroma and delicious flavor, and is passed down to this day.The clay pot is located 40 kilometers north-east of Jingdezhen City. Since the Song and Yuan Dynasties, it has been known for its ceramic raw materials, "clay pot". Therefore, internationally, all ceramic raw materials are named "clay pot".For hundreds of years, large-scale clay pot mining, leaving behind a wealth of historical and cultural relics and humanistic sites, is an international ceramic cultural holy land. Method
Ingredients750g of farmer's pork, some Jingdezhen wild herbs, clay pot, lotus leaves, and pork oil. Making method
1. Wash the pork, then put it into the clay pot.
2. Add water, lotus leaves, and clay pot.
3. Add some pork juice and some wild herbs.
4. Tie it up with lotus leaves.
5. Put it in the clay pot.6. Cover with lotus leaves. 7. Cover with pork skin.
8. Add some pork juice and some wild herbs.
9. Cook with high heat for 1 hour.
10. Cook with low heat for 1 hour.
11. Cook with high heat for 1 hour.
12. Cool down.13. Cut into slices. 14. Stir-fry with pork juice, wild herbs, and garlic.15. Serve.Ginger Ingredients such as scallions, sesame oil, and salt, then wrapped in lotus leaves, followed by pouring Shaoxing rice wine into the clay pot, mixing well, and finally wrapping the tender chicken and lotus leaves in clay pot with wine, burying the chicken in the hot kiln's ash, roasting for about ten hours, and then retrieving it. Remove the clay and lotus leaves to eat.
History and culture
According to legend, in the Qing Dynasty, porcelain craftsmen in Jingdezhen would pluck the feathers and cut open the chicken's belly, then fill the chicken's belly with minced pork, ginger, scallions, sesame oil, salt, and wrap it in lotus leaves. Then, they would pour Shaoxing rice wine into the clay pot, mix it well, wrap the tender chicken and lotus leaves in clay pot with wine, and then bury the chicken in the hot kiln's ash, roasting for about ten hours, and then retrieve it. Remove the clay and lotus leaves to eat. This method of roasting chicken results in tender meat and bones, and a unique and fragrant flavor. Later, based on the cooking experience of porcelain craftsmen in the town, they created more advanced roasting methods, which gradually elevated the folk dish of roasting chicken with clay into one of the most famous traditional dishes of Jingdezhen.
Instructions
1. Ingredients
One tender chicken Five-spiced pork Mud, 200g Red bell pepper 5g ground ginger, 3g scallion, 3g ginger powder, 5g star anise, 5g white pepper Black pepper Half, 1g salt, 2g sesame oil, 1/2 cup cooked rice, 2 fresh leaves of betel nut, 1m of coarse yarn Two chickens Prepare chicken, remove feathers, cut open abdomen, remove internal organs
Mix red bell pepper, ginger, star anise, white pepper, salt, sesame oil with meat
Wrap chicken in betel nut leaves, tie with yarn
Soak leaves in vinegar, steam for 6 hours
Remove leaves and yarn, ready to eat
Oil dough
IntroductionOil dough is a local snack in Leiping, made by spreading freshly fried dough sticks on two or more sticks, sprinkled with
Sugar
And
Sesame, then fold the dough sticks in half to form oil dough sticks, then place on a bed of sugar and cooked sesame to eat Oil dough sticks are sweet and delicious, suitable for all ages, with the crispness of oil dough sticks and the sweetness of dough Combining these two ingredients is perfect, but the origin of this snack is unknown How to make it Use the bestRice, wash and soak for one day, until grains are plumpWhen water in steamer boils, pour in cooked rice, steam
Pour steamed rice into stone trough, use wooden hammer to pound
Rice To make the dough as smooth as rice flour, no grains should be visible. Oil dough sticks, the best is traditional oil dough sticks, fried to golden yellow, with a crispy texture, used to describeUsing the dough sticks
In the absence of alum, the traditional dough sticks are more flavorful Sesame, use sesame seeds that are freshly harvested Wash sesame seeds and dry in a pot, while frying, you can smell the aroma of sesame, you can see sesame oil stains on the pot surface, (never cook it too long, otherwise it will have a faint bitter taste)
White sugar, must use white sugar, it is not suitable to use chopped ice sugar
Mix sesame and white sugar with a ratio of 1:3
Place oil dough sticks on a plate, roll sesame sugar mixture around the oil dough sticks
Sesame and white sugar, mixed in a 1:3 ratio
Place the oil sticks flat, roll the sesame balls into small dough shapes, and roll them in the prepared sesame sugar mixture so that the sesame sugar covers the outside of the sesame balls, then spread the sesame balls on top of the oil sticks and fold them in half.
Introduction is a famous snack in Jingdezhen, known for its exquisite ingredients, meticulous craftsmanship, crispy and delicious, and rich nutrition, it has won 8 titles, including provincial excellent, national excellent, and the first China Food Expo Golden Award
History and Culture
Legend says that during the prosperous Tang Yuan period in Jingdezhen, farmers from surrounding counties and cities such as Leiping, Guixi, and Eagle Town came to Jingdezhen to work as potters.
At that time, due to their busy work, a farmer brought flour from home and baked it directly on the kiln surface.
Because he had a chronic cough, he had a habit of eating peach pits to relieve coughs.So, he would add crushed peach pits when baking. Other potters saw this method of making dry food for daily storage and carrying pottery, so they followed suit. They named it "Peach Cake"；Because the peach pits have a slightly bitter taste, later, in order to remove the taste of peach pits, people added eggs, sugar, and salt.This method quickly spread among potters, and later became a snack for people during the Spring Festival in the Poyang Lake area of Jiangxi province. The cakesIn rural areas, there is another name for peach cakes,Crispy buns It is called "pot cake" because it is made by potters, so it is called "pot cake".
Tower pastry soup
Introduction
is the most famous snack in Leiping, Jiangxi province.
originated in the late Qing Dynasty, it is known for its tempting aroma, delicious taste, and its functions of opening the stomach, relieving indigestion, and dispelling alcohol.
originated in the late Qing Dynasty, it is known for its tempting aroma, delicious taste, and its functions of opening the stomach, relieving indigestion, and dispelling alcohol.
How to make it The main ingredients are: Pig liver,Beef, frozen rice, Shiitake mushrooms, bean sprouts, bamboo shoots, fresh powder,Sesame oil, sesame oil slag, and a few green onions. First, heat a little sesame oil, then add the pig liver and beef and stir-fry, then add shiitake mushrooms, bean sprouts, bamboo shoots, and a little salt, ginger, and cooking wine.When the fragrance is out, add frozen rice, and cook for 2 minutes. Then, wash the pot, add water, and boil. Add the cooked ingredients into boiling water, stir and cook until the ingredients are soft. Finally, add fresh powder, sesame oil, and green onions, and cook until the soup thickens. Remove and serve. Dragon's teethIntroduction
Dragon's teeth is a famous snack in Jingdezhen, originated from the hands of an elderly person named Dragon's teeth.
When eaten in the mouth, it is fragrant and delicious, with two flavors: sweet and spicy.
The best raw material isWatermelon Seeds, after being selected by hand, it is made by combining traditional and modern techniques. It is made by combining traditional and modern techniques.In the absence of alum, the traditional dough sticks are more flavorful Sesame, use sesame seeds that are freshly harvested Wash sesame seeds and dry in a pot, while frying, you can smell the aroma of sesame, you can see sesame oil stains on the pot surface, (never cook it too long, otherwise it will have a faint bitter taste) White sugar, must use white sugar, it is not suitable to use chopped ice sugar Mix sesame and white sugar with a ratio of 1:3 Place oil dough sticks on a plate, roll sesame sugar mixture around the oil dough sticks
Cold noodles
Introduction
Introduction is a famous snack in Jingdezhen, known for its exquisite ingredients, meticulous craftsmanship, crispy and delicious, and rich nutrition, it has won 8 titles, including provincial excellent, national excellent, and the first China Food Expo Golden Award History and CultureLegend says that during the prosperous Tang Yuan period in Jingdezhen, farmers from surrounding counties and cities such as Leiping, Guixi, and Eagle Town came to Jingdezhen to work as potters.
At that time, due to their busy work, a farmer brought flour from home and baked it directly on the kiln surface.
Because he had a chronic cough, he had a habit of eating peach pits to relieve coughs. So, he would add crushed peach pits when baking.Other potters saw this method of making dry food for daily storage and carrying pottery, so they followed suit. They named it "Peach Cake"
Because the peach pits have a slightly bitter taste, later, in order to remove the taste of peach pits, people added eggs, sugar, and salt.This method quickly spread among potters, and later became a snack for people during the Spring Festival in the Poyang Lake area of Jiangxi province. The cakes In rural areas, there is another name for peach cakes,
3. After the water boils, put the cold noodles in the pot to cook. In fact, the cold noodles are already cooked. This is to disinfect and heat. It is called "pot cake" because it is made by potters, so it is called "pot cake". Do not...Introduction is the most famous snack in Leiping, Jiangxi province.
originated in the late Qing Dynasty, it is known for its tempting aroma, delicious taste, and its functions of opening the stomach, relieving indigestion, and dispelling alcohol.
originated in the late Qing Dynasty, it is known for its tempting aroma, delicious taste, and its functions of opening the stomach, relieving indigestion, and dispelling alcohol.
How to make it
The main ingredients are:Pig liver,Beef, frozen rice, Shiitake mushrooms, bean sprouts, bamboo shoots, fresh powder,Sesame oil, sesame oil slag, and a few green onions. First, heat a little sesame oil, then add the pig liver and beef and stir-fry, then add shiitake mushrooms, bean sprouts, bamboo shoots, and a little salt, ginger, and cooking wine.When the fragrance is out, add frozen rice, and cook for 2 minutes. Then, wash the pot, add water, and boil.Add the cooked ingredients into boiling water, stir and cook until the ingredients are soft. Finally, add fresh powder, sesame oil, and green onions, and cook until the soup thickens.
