How strong is Jiangxi Breakfast for Breakfast?

Author:Authentic style Time:2022.06.29

Hundreds of Jiangxi breakfast,

Sweet is blooming, spicy enough to doubt life.

If there is a "breakfast paradise" in the world, Jiangxi will definitely be considered.

Hard core, tenderness, simple and rich, can be light and sweet, or "suspect life" ... There are too many early connects to the life of Jiangxi people, but when the breakfast capital is invested, Jiangxi is always bypassing. Essence Perhaps the restraint and gentleness of Jiangxi people caused the impression of "low sense of existence", which also caused us to miss the treasure breakfast in Jiangxi.

In Wuyuan, Jiangxi, the fragrant dish furnace cake is charming.

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In the early morning of Jiangxi, "Ganfan people" can be opened with different rice noodles: spicy Nanchang powder, thick Jingdezhen cold powder, Jiujiang fried powder and Pingxiang fried powder full of fireworks, fresh Shangrao lead mountain hot powder With Ganzhou Dabu hot skin; it can also be a churros with a heat -out -of -table dumplings, use rice to make skin dumplings, or a bowl of Ganzhou noodles, pack two Yichun big bags ...

The fritters are sapphire, and Jiangxi breakfast is spicy and sweet.

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Jiangxi, "Wu Tou Chuwei, Yuehu Min Ting", absorbed the director of the provinces and also grown his own personality in the mountains. Jiangxi people raised a comfortable "fish and rice hometown" on the Wo Naita field breed in this rivers and lakes, and shaped the "breakfast paradise" with rich products.

A bowl of powder, open a good mood for a day.

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A bowl of Jiangxi Fan wakes up a city.

The fan shop at the end of the street is gradually lively in the sound of birds and cars. In the morning of Jiangxi people, starting with noodles. As for what fans to eat? Thick, thin, soup, no soup, mixed, stir -fry ... In Jiangxi, almost every place has its own "food belief".

Mix all kinds of side dishes with a lot of taste.

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Mix out a refreshing morning

Simple but not "casual" powder is the tone of Nanchang breakfast.

Powder is bone, and the rice noodles made of early rice are strong and transparent when cooking. After cooking, it becomes delicate and white. It is full of style under plain; In the heart, the radish strips are crispy and tender, and then sprinkled with the onion segment, which is just right.

Many rice noodles in Jiangxi also insist on the production of ancient methods.

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The luxurious version of the powder is rich and mixed. Beef, beef belly, pork ears, and lotus slices, four kinds of ingredients can "singles" can "team fights", spicy flavor mixes sauce flavor, making the powder more solid and enjoyable.

Mix dry powder and mix, of course, you have to make some drinking stomach. Mix powder+crock soup, in the hearts of Nanchang people, is a pair of breakfast CP that cannot be demolished.

Mix powder+crock soup, the most popular Nanchang breakfast.

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Drinking soup when eating powder is like a life inheritance without "why".

Dazzling eggs and meat cake soup, shiitake mushroom pork rib soup, radish rib soup, kelp pork rib soup, tea tree mushroom pork rib soup, peanut pork rib soup ... Only Nanchang people can make so many tricks, the hot "enthusiastic enthusiasm "".

Preserved eggs and meat cake crock soup, hidden treasures in the crock soup industry.

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It is also a powder, and the breakfast in Jingdezhen is known for cold powder. The cold powder is thicker like a chopstick. The first taste may feel that the taste is a bit close to "Udon Noodles", but it is just "Wanguan class". The most classic combination of cold powder is peppers, radish diced, and chilled chili, and orange peels are also used. The unique fragrance of orange peel+pepper can fill the stimulus of the cold powder directly and mobilize the desire of the early morning taste buds.

The thick Jingdezhen cold powder has a solid taste.

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You can also get it in a bowl!

The second night of rice produced by Shangrao shaped the breakfast that Shangrao and the surrounding people often eaten- "Lead Mountain Hot Powder".

The rice noodles with hot powder must be squeezed on the day, and the essence of hot powder is "hot" this time -the good rice noodles that are strong in bamboo sieve release charm in boiling water. After being cooked, the rice noodles become super elastic, and the soup is immediately lively. Watering heads, what kind of pork liver hot powder, egg hot powder, three fresh hot powder, snow vegetable shredded powder, mutton hot powder ... then go to the buffet small vegetable area to some pickles, sour pickles, radish diced, this bowl of soup, this bowl of soup, this bowl of soup, this bowl of soup Fan is intoxicating.

Lead mountain hot powder, put a sufficient amount of side dishes more.

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Suzhou people have to eat noodles in the morning, and Fouzhou people have to chase their heads in the early morning. A bowl of old duck soup powder, plus pig miscellaneous, is definitely a popular king. Pork bone soup, duck soup, chicken soup, beef soup, and even seafood soup base ... The fresh and refreshing soup is the reason to attract the early wake -up of Fuzhou people. Intersection

Following powder in Fuzhou, Jiangxi's powder can also be completely spicy.

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The breakfast of Nanfeng people in Fuzhou is full of tenderness. The "three water" of gouache, water and wine, and water tofu constitute a unique breakfast "three -piece set". A bowl of meat is cut into powder, and then a few places. The sweet water wine made by glutinous rice is drank. The slow and delicate rhythm is rippling.

In Ganzhou, Hakka beef powder with slow boiled beef bone soup plus elastic beef balls, which is quite similar to that of Fujian next door, pursuing the original taste of the original flavor; The head of Anyuan Sanxian powder, the pork slaughtered in the early morning was cooked with white burning method to show the "fresh" essentials; The stimulus brought by the fragrance. Ganzhou people love all kinds of beef, and they are the most enjoyable.

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Eat powder for breakfast, or you can not "round"

In Pingxiang, rice is a gully nostalgia on breakfast. No matter how many forms of rice transformed, you can accurately grasp the hearts of Pingxiang people.

The rice noodles made after the rice slurry is cut, and it is a thin "river powder". The rice surface is white and tender, and it tastes smooth and tough. In addition, both the soup and the soup can be customized according to their personal preferences. Eggs' silk rice noodles and plum rice noodles are most popular with Pingxiang people.

Pingxiang rice noodles, soup heads, dumplings are also fresh.

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Ganzhou Dayu's hot skin is diverse. What crispy and hot skin, crispy and hot skin, and hot skin. People who eat breakfast most are fresh hot skin. Fresh hot skin is a bit similar to the "intestinal powder" in Guangdong. The authentic hot skin is steamed with bamboo bumps, and there are various colors. It is a wonderful early morning to stir the secret recipe soup.

Ganzhou Dabu hot skin, the color is changeable.

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The Hakkas in the south of the Ganmei region also wrapped the filling with the filling and coated with sesame oil or cooked tea oil, which became a fancy with strong Hakka characteristics. As for what to include, spring vegetables, fruit fruits in summer and autumn, radish in winter, what is the taste of hometown, what taste of rice fruit ~

Fireworks in the morning

The early morning of Jiujiang people can be opened by a piece of frying. The master waved his arms early in the morning, and in the hot oil, the rice noodles were rolling. The moment the rice noodles came out of the pan, the aroma of rice noodles came to the face. This is the fireworks of Jiujiang.

Followed frying powder in Nanchang, Jiujiang and other places was covered with spicy atmosphere.

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Following powder is the heart of Pingxiang, who is in a foreign country, the most missing hometown food, and the darling of local breakfast. Bean sprouts, eggs, cabbage, and green onions are soul ingredients. There must be no less. The scorched fragrance after the fire stir -fry, and then sprinkle white pepper powder. As for the spicy and not spicy, it is actually casual.

Pingxiang fried powder, spicy is not the key, bean sprouts are the key.

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The rice was washed through the flowing water in the live water flowing by the river. After "suffering", it became rice noodles, which became three meals a day for Jiangxi people, and also became the hometown flavor of Jiangxi. Xinyu Shuibei Town is called "the hometown of rice noodles", and Xinyu marinated powder is based on this; the rice noodles are tied into one puppet after drying, and Yichun is named as a result; The fine white skills, the rice noodle skills of Ji'anxia Jiang County were included in the Non -Heritage List of Jiangxi Province.

In Longxia Village, Shuibian Town, Ji'anxia County, people are still making traditional rice noodles.

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Each rice noodles have their own temperament, but after all, they will turn into a familiar greeting in the morning: "Wait for me to eat the powder together."

In addition to rice noodles, Jiangxi people’s breakfast

There are more carbohydrates.

Mihe noodles, the two major themes that Chinese people can't go around. Jiangxi, where Guangye Rice, likes rice in the choice of breakfast. In addition to rice noodles, Jiangxi people have injected more imagination into carbohydrates in the middle of the morning.

Ganzhou sweet potato bag, after fried, can follow the head.

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The carbo water bomb is coming ~

The fritters themselves are enough to play the name of "carbohydrate bomb". Jiangxi people feel that it is not enough. Mochi and glutinous rice are used as CP with churros.

The fried dough sticks and the cold powder constitute two extremes. This is the sweet side of Jingdezhen people. Freshly made Maki (also known as Akaki), stained with black sesame seeds on the fritters, and then folded. This is the double kill of carbohydrates, and the magical taste of crispy, sweet and glutinous, who can hold it?

The fritters are sapphire, and the heavy carbohydrates are coming.

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Nugo is oil -filled, and people in the middle and lower reaches of the Yangtze River eat more. The fried fried dough sticks have an oil pan, wrapped in hot glutinous rice, so that the softness of glutinous rice and the crispy flavor of the fried dough sticks are excellent. However, the one that Jiujiang people love must stick a layer of fried soybean powder or sesame osmanthus sugar on the steamed glutinous rice, adding a trace of sweet fragrance.

Glutinous rice oil churros, I don't know how many early mornings of Jiangxi people.

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Jiangxi breakfast,

How many cakes are there?

Dumplings are a happy breakfast for people from Jingdezhen. Dumplings steamed with rice noodles, radish shreds with chili, leek eggs, or various pickles, light or spicy stuffing are difficult to refuse. Some shops like to fry the dumplings in the oil, so that the steamed taste is added with a trace of oil and water. The alkali water in Jingdezhen is mixed with alkali water. The rice slurry is more delicate and elastic. It is cut into thin slices and frying with snow and smoked bacon, which has become a hard core breakfast in Jingdezhen.

Dumplings, Jiangxi cuisine with rice.

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There are more babies in Jiujiang breakfast. The glutinous rice flour is made of radish, wrapped in white radish, red pepper diced and garlic, steamed it on the cage, pierced with sesame oil with chopsticks, hot, spicy, delicious; as for Peng Ze, The beans in the Duchang area are "hot" with rice with soybeans, mung beans, etc., adding a piece of health of coarse grains; in Xiushui County, people use potato and sweet potato flour to go out of the tip of the water. The whistle, the fragrance is soft, it is indeed "the non -heritage on the tip of the tongue". The lovely whistle of the water has a long history of eating.

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Whenever the Qingming and Winter Solstice, the households of the Shangrao Lead Mountain make lights (also written as 馃, crickets). The rice slurry is the shape of the small lantern cup and fills the filling. Now it has gradually developed into an early choice.

As soon as the hot summer arrives, the breakfast restaurant and vegetable market in Nanchang will sell rock sugar hair cakes. When you eat your mouth, there is a stranded sweetness, which also becomes an exclusive mark of the old Nanchang people; The colors of cakes, white jade, and the taste of fragrant glimmer are sweet early in the morning.

White sugar cake, Jiangxi also has its own sweet side.

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Breakfast noodles,

Jiangxi people are also a good hand.

In Fuzhou Wanwan, such a ballad was circulating, "The noodles of the Wanwan oil noodles entered the beam, Fang River rice noodles went to the lake; The noodles of the Wanwan were faithfully inherited by the masters, and the noodles were elegant like a dragon beard. For example, the softness of the Water Village of Fuhe also soothed people's empty stomach in the early morning.

The production technique of Wanwan oil noodles is selected as a provincial non -heritage list.

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Eating breakfast in Fuzhou is a sense of ritual and is more human. The experienced masters add the early morning aroma with a hot air cake, and the Fuzhou candy fried on the fritters also helps people in the morning.

There is no time limit for breakfast of Ganzhou people. A bowl of Ganzhou characteristic noodles is compatible with ingredients such as sauerkraut, mold beans, dried radish, etc., add a bowl of pork liver lean meat soup, the fairy is perfect; The meatballs are a symbol of Anning Taiping; Xinfeng people make dumpling skin with local sweet potato flour as raw materials, and then use white radish, fresh grass carp, pork to make fillings, steaming radish dumplings. Take a bite of radish dumplings in the morning, which is a portrait of Xinfeng.

Ningdu meatballs, a dish must be made by Hakka to do happy events.

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Breakfast buns shared by the whole country, Yichun people made noodles. Yichun Bao was ranked among the "Top Ten Buns" in the "People's Daily" in 2014. The big bag has a heavy weight in the hand. Traditional handmade kneading and fermentation allows the taste to be fluffy, and you can also feel the thickness of the dough. The solid buns are also the temperament of Yichun people.

A big bag of Yichun is a breakfast.

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In the ancient capital of Ji'an, thin crisp cake is a city business card. Fragrant powder, sesame powder, lard, shallots, etc. constitute the cake heart, exuding the unique aroma of crispy pie. After baking the "crispy" noodles, it transforms into the meringue, which has achieved the "fragrant, sweet, thin thin, thin, thin The taste of crispy "also became the convenience and delicious early of Ji'an people.

Sesame thin cakes can be used as snacks or breakfast.

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The early morning of the Jiujiang people is indispensable for a radish cake. It uses hair and crispy noodles as skin (also uses rice slurry). It is wrapped in the silk stuffing of radish. Two crispy radish cakes, another bowl of water seeds punching eggs, becoming the special breakfast of Jiujiang locals.

It can be so spicy early in the morning,

It is indeed Jiangxi!

The spicy in Jiangxi is turbulent and powerful. The strong and mellow strength must be greeted by the "Ganfan" with the most enthusiastic hug early in the morning.

Red pepper is the joy of harvest.

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The rice noodles in Jiangxi are delicious, and the unchanged is just right. Spring plum rain, hot summer, dry autumn, and cold winter tide also made Nanchang people particularly love spicy. In the powder, the bright peppers lit the whole bowl of frying powder. As soon as the entrance was surging, the appetite was high.

Do you feel spicy enough? The amount of chili sauce on the table depends on your needs for spicy food.

The delicious chili sauce, the support of good pepper.

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Fans of Fouzhou Linchuan, who likes salty and spicy flavors, use vegetable stalks to light up in the morning. Famous dishes known as "not afraid of spicy" are marinated with spicy sauce such as mustard stalks and chili. In the morning, a bowl of porridge and a plate of crispy vegetable stalks felt the tenderness and sweetness of mustard, mixed with the spicy flavor of peppers, and spicy red ears and red ears were willing.

The "也号", known as the first spicy, is not famous. It is the most famous for producing Guixi County. Guixi 有贵 (also called rubbing) is used to mix porridge, or the seasoning is the most flavorful to add to rice noodles, and you are unforgettable for life.

Pingxiang rubbing vegetables and fried powder, fragrant and spicy.

Photography/Xiao Nanbo

Gannan area is one of the main producing areas of Jiangxi pepper. "Fengcheng County Chronicle" records that there is a tradition of making chili sauce here. Nankang pepper sauce walks from the family to the market. Essence Ganzhou people eat wet and hot skin in the morning, with shrimp, pork, and pickles in them, and it is more delicious with hot sauce.

Immediately before Pingxiang in Hunan, the spicy style of Xiangjiang's food is gathered. Pingxiang people are particularly good at processing peppers, white peppers, dried crispy red pepper, chili sauce ... even drinking porridge in the morning can also be eaten with spicy. It feels spicy when you look at the hot and hot oil.

Photography/Xiao Nanbo

In the fiery life, Jiangxi people worked day after day to obtain gifts from mountains and lakes. Between the morning light of the landscape, the breakfast in Jiangxi also has a rural poetry. It is also the flavors of Jiangxi breakfast, which brings salty spicy and spicy, as well as sweet morning greetings. Every breakfast time is the reunion between Jiangxi people and their hometown landscapes.