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江西菜 (jiāng xī cài) Jiangxi Cuisine, 赣菜 (gàn cài) Gan Cuisine

 

Jiangxi Province lies on the south bank of the Yangtse River and borders Anhui to the north, Zhejiang north-east, Fujian to the east, Guangdong to the south, Hunan to the west and Hubei to the north-west. Despite bordering five of the eight traditional cuisines of China, it never ranked itself.

 

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This may be because rather than elegant fancy dishes, Jiangxi has a reputation for a more homely style of cooking, even in its restaurants – not that that is a negative criticism. It is also the most eastern of China’s provinces with a reputation for spiciness, with chilli peppers often be using as a vegetable rather than a seasoning. They also often make heavy use of fermented black beans.

 

Jiangxi Chopped Mixed Chillies

 

Simmering and stir-frying are the major techniques used and cold or raw dish are very rarely featured. The abundance of freshwater (Jiangxi is landlocked) leads to plethora of fish dishes, often stewed and served at popular fish banquets. Smoked and dried meat is often cooked.

 

Unusually, compared to most of China, most of Jiangxi’s frying employs 山茶油 (shān chá yóu), camellia oil, aka tea seed oil as its go-to. That said it is also widely used here in Guangxi and in Hunan among the ethnic minorities. Do not confuse it with tea tree oil, which is inedible.

 

Camellia Oil

 

Perhaps the most famous dish from this province is 宁都三杯鸡 (níng dū sān bēi jī), Ningdu Three Cup Chicken, although there is another version in Taiwan. This dish originated among the Hakka people of Jiangxi and the name refers to the sauces used in its preparation, usually soy sauce, rice wine and sesame oil. It is cooked in an earthenware pot until all the liquids have been absorbed and served dry.

 

Sanbei Ji - Image: pic. niximg.cn

 

Another is a unique collection of ingredients is used in a dish called 庐山三石 (lú shān sān shí), Lushan Three Stones. No. you’re not expected to be eating stones, although I've been in some restaurant where I suspected I might be. The three stones refers to:

 

a) 庐山石鸡 (lú shān shí jī), literally stone chicken, but actually here meaning a type of frog – stone frog which lives in rocky outcrops and caves. Some regard it as tasting like chicken; I think it tastes like frog.

b) 庐山石鱼 (lú shān shí yú), stone fish is a freshwater variety which lives in the waterfalls or springs around Mount Lu and builds its nest in stone crevices.

 

c) 庐山石耳 (lú shān shí ěr), stone mushroom, a type of wild wood ear growing on steep cliffs.

 

These all are found only in Jiangxi and are relatively expensive due to their rarity, making this a more luxurious dish than most in the area.

 

Three Stones - Image: httpnwzimg.cn

 

Of the smoked foods, 萍乡烟熏肉 (píng xiāng yān xūn ròu), Pingxiang salted and smoked meat is the best known meat but also 井岗烟笋 (jǐng gǎng yān sǔn), Jinggang stir-fry smoked bamboo' is a favourite.

 

Pickled Bamboo Shoot

Another common fish dish 鄱湖胖鱼头 (pó hú pán yú tóu) is a big head carp from Poyu lake

 

Big Head Fish Image: sinaimg.cn
 

Finally,  粉蒸肉 (fěnzhēngròu), rice steamed meat is a classic Jiangxi dish with which comes in two forms – beef or pork. It is fatty pork belly or beef mixed with spices and ground rice and then steamed until soft.