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User:Jiao Mengting

2024-12-30T14:51:38Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

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==Final Paper==

'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''

通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''

赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''回答'''

1、“赣”是江西省的简称，因江西省内最大的河流为赣江而得此简称。

2、赣菜所用的食材多为新鲜鱼禽和时令蔬菜。

3、文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米……

4、赣菜以烧焖炖蒸炒为主。

5、莲花血鸭和啤酒烧鸭位列；南昌米粉和瓦罐煨汤。

6、由小吃开始推广整个菜系。

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''人工智能声明 AI Statement'''

我在此保证没有用人工智能帮助我写这篇课程论文

I hereby guarantee that I have not used the help of AI to write my final paper in this course.

'''28. Jiangxi Cuisine'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River--one tributary of the Yangtze River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “the local food” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued ''the Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)'', and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''Answers'''

1.“Gan” is associated with the Gan River--one tributary of the Yangtze River, the longest river in Jiangxi Province.

2.Fresh fish, poultry, and seasonal vegetables.

3.Wenshan Diced Meat, Chrysanthemum Hotpot, Poyang Fish and Rice.

4.Baking, braising, stewing, steaming, and stir-frying.

5.Lianhua Blood Duck, Beer Duck, Nanchang Rice Noodles and Clay Pot Soup...

6.They are all promoted from their special snacks.

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''AI Statement'''

I hereby guarantee that I have not used the help of AI to write my final paper in this course.

User:Jiao Mengting

2024-12-30T14:50:43Z

Jiao Mengting: /* Final Paper */

User:Jiao Mengting

2024-12-30T00:58:51Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
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==Final Paper==

'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''

通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''

赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued ''the Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)'', and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-30T00:57:44Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
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I talked with Mira about my bike riding experience.
==Nov.6th,2024==
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==Nov.15th,2024==
I talked with David about winter clothes.
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==Nov.18th,2024==
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==Nov.19th,2024==
I talked with Mira about my favorite drink.
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I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
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==Nov.24th,2024==
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==Nov.26th,2024==
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==Nov.28th,2024==
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==Nov.29th,2024==
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I did nothing today.
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I talked with David about a detective novel.
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I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
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I did nothing today.
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I talked with Lisa about my senior high school.
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I did nothing today.
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I talked with Mira about my favorite festival.
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I talked with Lisa about Chinese web novels.
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I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
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==Dec.19th,2024==
I talked with David about pets.
==Final Paper==

'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''

通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''

赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the ''Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)'', and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-30T00:56:22Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
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==Nov.21st,2024==
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==Nov.22nd,2024==
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==Nov.23rd,2024==
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I talked with Lisa about Chinese web novels.
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I talked with Mira about Chinese Spring Festival Gala.
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==Dec.19th,2024==
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==Final Paper==

'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''

通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''

赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T11:23:15Z

Jiao Mengting: /* 28. Jiangxi Cuisine */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

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==Final Paper==

'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T11:22:36Z

Jiao Mengting: /* 28. 赣菜 */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
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==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
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==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==

'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

== '''28. Jiangxi Cuisine''' ==

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T11:20:57Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
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I did nothing today.
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I talked with Mira about my busy week.
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I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
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I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
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I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
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I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==

== '''28. 赣菜''' ==

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

== '''28. Jiangxi Cuisine''' ==

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T09:41:58Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T09:41:22Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

'''1. Introduction'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T09:40:42Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua blood duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:beer duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

File:Beer duck.jpg

2024-12-29T09:39:05Z

Jiao Mengting:

File:Lianhua blood duck.jpg

2024-12-29T09:38:43Z

Jiao Mengting:

User:Jiao Mengting

2024-12-29T09:38:21Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua blood duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:beer duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

File:Jiangxi Cuisine-Gan Cai.jpg

2024-12-29T09:36:46Z

Jiao Mengting:

File:Nanchang Rice Noodles and Clay Pot soup.jpg

2024-12-29T09:36:14Z

Jiao Mengting: Jiao Mengting uploaded a new version of "File:Nanchang Rice Noodles and Clay Pot soup.jpg"

User:Jiao Mengting

2024-12-29T09:31:19Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
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I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

[[File:Jiangxi Cuisine-Gan Cai.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua Blood Duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:Beer Duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

File:Nanchang Rice Noodles and Clay Pot soup.jpg

2024-12-29T09:26:29Z

Jiao Mengting: Jiao Mengting uploaded a new version of "File:Nanchang Rice Noodles and Clay Pot soup.jpg"

User:Jiao Mengting

2024-12-29T09:22:45Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

[[File:Jiangxi Cuisine.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua Blood Duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:Beer Duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

File:Nanchang Rice Noodles and Clay Pot soup.jpg

2024-12-29T09:15:15Z

Jiao Mengting:

File:Beer Duck.jpg

2024-12-29T09:12:15Z

Jiao Mengting:

File:Lianhua Blood Duck.jpg

2024-12-29T09:08:55Z

Jiao Mengting:

User:Jiao Mengting

2024-12-29T09:08:18Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

[[File:Jiangxi Cuisine.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua Blood Duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:Beer Duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

[[File:Jiangxi Cuisine.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Lianhua Blood Duck.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:Beer Duck.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Nanchang Rice Noodles and Clay Pot Soup.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

File:Jiangxi Cuisine.jpg

2024-12-29T09:05:37Z

Jiao Mengting:

User:Jiao Mengting

2024-12-29T09:03:47Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
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==Nov.6th,2024==
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==Nov.14th,2024==
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==Nov.15th,2024==
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==Nov.16th,2024==
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==Nov.18th,2024==
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I talked with Mira about my favorite drink.
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I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
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==Nov.26th,2024==
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==Nov.27th,2024==
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==Nov.28th,2024==
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==Nov.29th,2024==
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==Nov.30th,2024==
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==Dec.1st,2024==
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==Dec.2nd,2024==
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==Dec.4th,2024==
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==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
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==Dec.9th,2024==
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==Dec.10th,2024==
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==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
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I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

[[File:Jiangxi Cuisine.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Lianhua Blood Duck.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:Beer Duck.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Nanchang Rice Noodles and Clay Pot soup.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

[[File:Example.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Example.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:Example.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Example.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:55:58Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
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==Final Paper==
'''28. 赣菜'''

[[File:Example.jpg]]

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

'''2. 赣菜形成的历史背景'''

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

'''3. 赣菜主要特色'''

'''（1）烹饪技艺'''
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

'''（2）风味类型'''
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

'''4. 赣菜名菜名点'''

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

'''（1）莲花血鸭'''

[[File:Example.jpg]]

莲花血鸭属萍乡菜，源自萍乡市莲花县而得名。主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

'''（2）啤酒烧鸭'''

[[File:Example.jpg]]

啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

'''（3）南昌米粉和瓦罐煨汤'''

[[File:Example.jpg]]

南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

'''5. 赣菜发展现状'''

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

'''术语与表达'''

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

'''问题'''

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

'''参考文献'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

'''网址资料'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

'''28. Jiangxi Cuisine'''

[[File:Example.jpg]]

'''1. Introduction'''

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

'''2. History of Jiangxi Cuisine'''

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as ''the Book of Han'' and ''the Book of the Later Han''. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

'''3. Main Features of Jiangxi Cuisine'''

'''(1) Cooking Techniques'''

According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

'''(2) Flavor Types'''

Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

'''4. Famous Jiangxi Dishes and Snacks'''

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

'''(1) Lianhua Blood Duck'''

[[File:Example.jpg]]

Lianhua Blood Duck is a specialty of Pingxiang, named after Lianhua County. It is mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

'''(2) Beer Duck'''

[[File:Example.jpg]]

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

'''(3) Nanchang Rice Noodles and Clay Pot Soup'''

[[File:Example.jpg]]

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

'''5. Current State of Jiangxi Cuisine'''

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

'''Terms and Expressions'''

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

'''Questions'''

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

'''References'''

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

'''Data Websites'''

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:47:56Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
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I talked with Mira about my bike riding experience.
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I talked with David about winter clothes.
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I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
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==Nov.24th,2024==
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==Nov.29th,2024==
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I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
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I did nothing today.
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I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
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I talked with David about pets.
==Final Paper==
'''28. 赣菜'''

'''1. 导语'''

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色

（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米 Poyang Fish and Rice

文人菜 the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

问题：

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine

1. Introduction

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine

(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lianhua Blood Duck

Lianhua Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

(2) Beer Duck

Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

(3) Nanchang Rice Noodles and Clay Pot Soup

Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

Questions:

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:44:40Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
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I talked with David about my travel plan.
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I talked with Mira about my bike riding experience.
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I talked with David about winter clothes.
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I talked with Mira about my favorite drink.
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I talked with Lisa about my sleep last night.
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I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
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I talked with Mira about famous scenic spots in my hometown.
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I talked with Mira about a fast-food brand.
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I did nothing today.
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I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
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I did nothing today.
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I talked with David about my university.
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I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
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I did nothing today.
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I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
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I talked with Mira about Chinese Spring Festival Gala.
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I talked with Lisa about traditional Chinese clothes.
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I talked with David about pets.
==Final Paper==
28. 赣菜

1. 导语

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色

（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米Poyang Fish and Rice

文人菜the literati dishes

莲花血鸭 Lianhua Blood Duck

啤酒烧鸭 Beer Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

问题：

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine

1. Introduction

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine

(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lianhua Blood Duck

Lianhua Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

(2) Beer Duck
Beer Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Duck is tight and chewy, with its full-bodied sauce.

(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood Duck 莲花血鸭

Beer Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

Questions:

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:40:58Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
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I talked with Mira about my common life.
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==Nov.22nd,2024==
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I talked with Mira about Chinese Spring Festival Gala.
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I talked with David about pets.
==Final Paper==
28. 赣菜

1. 导语

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色

（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米Poyang Fish and Rice

文人菜the literati dishes

莲花血鸭 Lianhua Blood duck

啤酒烧鸭 Beer Braised Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

问题：

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine

1. Introduction

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine

(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lianhua Blood duck

Lianhua Blood duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lianhua Blood duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.

(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.

(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lianhua Blood duck 莲花血鸭

Beer Braised Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

Questions:

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:31:53Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
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==Final Paper==
28. 赣菜

1. 导语

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色

（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：

赣菜 Jiangxi Cuisine

文山肉丁 Wenshan Diced Meat

菊花火锅 Chrysanthemum Hotpot

鄱阳鱼米Poyang Fish and Rice

文人菜the literati dishes

莲花血鸭 Lotus Blood Duck

啤酒烧鸭 Beer Braised Duck

南昌米粉 Nanchang Rice Noodles

瓦罐煨汤 Clay Pot Soup

问题：

1、江西的简称为什么叫“赣”？

2、赣菜多使用哪些原材料？

3、与赣菜相关的历史文人故事有哪些？

4、赣菜的主要烹饪技法是哪几种？

5、著名的赣菜名菜和名点有哪些？

6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.

[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.

[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine

1. Introduction

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine

(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：

Jiangxi Cuisine 赣菜

Wenshan Diced Meat 文山肉丁

Chrysanthemum Hotpot 菊花火锅

Poyang Fish and Rice 鄱阳鱼米

the literati dishes 文人菜

Lotus Blood Duck 莲花血鸭

Beer Braised Duck 啤酒烧鸭

Nanchang Rice Noodles 南昌米粉

Clay Pot Soup 瓦罐煨汤

Questions:

1. Why is “Gan” the short name for Jiangxi?

2. What kind of ingredients are commonly used in Jiangxi cuisine?

3. What are some historical literary figures associated with Jiangxi cuisine?

4. What are the main cooking techniques of Jiangxi cuisine?

5. What are some famous dishes and snacks of Jiangxi cuisine?

6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References

[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727

[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]

[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]

[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：

http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:25:48Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
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I talked with David about my travel plan.
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I talked with Mira about my bike riding experience.
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I talked with David about winter clothes.
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I talked with Mira about my favorite drink.
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I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
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I talked with Mira about famous scenic spots in my hometown.
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I talked with Lisa about my favorite color.
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I talked with Mira about a fast-food brand.
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I talked with Lisa about how to keep fit.
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I talked with Mira about my favorite sport.
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I talked with David about a detective novel.
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I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
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I did nothing today.
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I talked with David about my university.
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I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
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I talked with David about pets.
==Final Paper==
28. 赣菜

1. 导语

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色

（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：
赣菜 Jiangxi Cuisine
文山肉丁 Wenshan Diced Meat
菊花火锅 Chrysanthemum Hotpot
鄱阳鱼米Poyang Fish and Rice
文人菜the literati dishes
莲花血鸭 Lotus Blood Duck
啤酒烧鸭 Beer Braised Duck
南昌米粉 Nanchang Rice Noodles
瓦罐煨汤 Clay Pot Soup

问题：
1、江西的简称为什么叫“赣”？
2、赣菜多使用哪些原材料？
3、与赣菜相关的历史文人故事有哪些？
4、赣菜的主要烹饪技法是哪几种？
5、著名的赣菜名菜和名点有哪些？
6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.
[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.
[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine

1. Introduction

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine

(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)

(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine

The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：
Jiangxi Cuisine 赣菜
Wenshan Diced Meat 文山肉丁
Chrysanthemum Hotpot 菊花火锅
Poyang Fish and Rice 鄱阳鱼米
the literati dishes 文人菜
Lotus Blood Duck 莲花血鸭
Beer Braised Duck 啤酒烧鸭
Nanchang Rice Noodles 南昌米粉
Clay Pot Soup 瓦罐煨汤

Questions:
1. Why is “Gan” the short name for Jiangxi?
2. What kind of ingredients are commonly used in Jiangxi cuisine?
3. What are some historical literary figures associated with Jiangxi cuisine?
4. What are the main cooking techniques of Jiangxi cuisine?
5. What are some famous dishes and snacks of Jiangxi cuisine?
6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]
[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]
[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:23:51Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
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I talked with Mira about my bike riding experience.
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I did nothing today.
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I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
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I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
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I did nothing today.
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I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
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I talked with Mira about my winter vacation plan.
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I did nothing today.
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I talked with Lisa about one of my friends.
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I talked with Mira about my favorite drink.
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I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
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I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
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I did nothing today.
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I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
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I did nothing today.
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I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
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I did nothing today.
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I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
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I did nothing today.
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I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
28. 赣菜

1. 导语

赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景

赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色

（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点

为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状

赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：
赣菜 Jiangxi Cuisine
文山肉丁 Wenshan Diced Meat
菊花火锅 Chrysanthemum Hotpot
鄱阳鱼米Poyang Fish and Rice
文人菜the literati dishes
莲花血鸭 Lotus Blood Duck
啤酒烧鸭 Beer Braised Duck
南昌米粉 Nanchang Rice Noodles
瓦罐煨汤 Clay Pot Soup

问题：
1、江西的简称为什么叫“赣”？
2、赣菜多使用哪些原材料？
3、与赣菜相关的历史文人故事有哪些？
4、赣菜的主要烹饪技法是哪几种？
5、著名的赣菜名菜和名点有哪些？
6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.
[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.
[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine

1. Introduction

Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine

Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine

(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)
(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks

To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine
The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：
Jiangxi Cuisine 赣菜
Wenshan Diced Meat 文山肉丁
Chrysanthemum Hotpot 菊花火锅
Poyang Fish and Rice 鄱阳鱼米
the literati dishes 文人菜
Lotus Blood Duck 莲花血鸭
Beer Braised Duck 啤酒烧鸭
Nanchang Rice Noodles 南昌米粉
Clay Pot Soup 瓦罐煨汤

Questions:
1. Why is “Gan” the short name for Jiangxi?
2. What kind of ingredients are commonly used in Jiangxi cuisine?
3. What are some historical literary figures associated with Jiangxi cuisine?
4. What are the main cooking techniques of Jiangxi cuisine?
5. What are some famous dishes and snacks of Jiangxi cuisine?
6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]
[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]
[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:22:55Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
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I did nothing today.
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I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
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I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
28. 赣菜

1. 导语
赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。

如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景
赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）

改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色

（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）

（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点
为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。

（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。

（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。

（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状
赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。

近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：
赣菜 Jiangxi Cuisine
文山肉丁 Wenshan Diced Meat
菊花火锅 Chrysanthemum Hotpot
鄱阳鱼米Poyang Fish and Rice
文人菜the literati dishes
莲花血鸭 Lotus Blood Duck
啤酒烧鸭 Beer Braised Duck
南昌米粉 Nanchang Rice Noodles
瓦罐煨汤 Clay Pot Soup

问题：
1、江西的简称为什么叫“赣”？
2、赣菜多使用哪些原材料？
3、与赣菜相关的历史文人故事有哪些？
4、赣菜的主要烹饪技法是哪几种？
5、著名的赣菜名菜和名点有哪些？
6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.
[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.
[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine
1. Introduction
Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine
Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine
(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)
(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks
To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine
The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：
Jiangxi Cuisine 赣菜
Wenshan Diced Meat 文山肉丁
Chrysanthemum Hotpot 菊花火锅
Poyang Fish and Rice 鄱阳鱼米
the literati dishes 文人菜
Lotus Blood Duck 莲花血鸭
Beer Braised Duck 啤酒烧鸭
Nanchang Rice Noodles 南昌米粉
Clay Pot Soup 瓦罐煨汤

Questions:
1. Why is “Gan” the short name for Jiangxi?
2. What kind of ingredients are commonly used in Jiangxi cuisine?
3. What are some historical literary figures associated with Jiangxi cuisine?
4. What are the main cooking techniques of Jiangxi cuisine?
5. What are some famous dishes and snacks of Jiangxi cuisine?
6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]
[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]
[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:19:56Z

Jiao Mengting: /* Final Paper */

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
28. 赣菜

1. 导语
赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。
如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景
赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）
改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色
（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）
（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点
为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。
（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。
（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。
（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状
赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名
近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：
赣菜 Jiangxi Cuisine
文山肉丁 Wenshan Diced Meat
菊花火锅 Chrysanthemum Hotpot
鄱阳鱼米Poyang Fish and Rice
文人菜the literati dishes
莲花血鸭 Lotus Blood Duck
啤酒烧鸭 Beer Braised Duck
南昌米粉 Nanchang Rice Noodles
瓦罐煨汤 Clay Pot Soup

问题：
1、江西的简称为什么叫“赣”？
2、赣菜多使用哪些原材料？
3、与赣菜相关的历史文人故事有哪些？
4、赣菜的主要烹饪技法是哪几种？
5、著名的赣菜名菜和名点有哪些？
6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.
[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.
[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine
1. Introduction
Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine
Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine
(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)
(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks
To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine
The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：
Jiangxi Cuisine 赣菜
Wenshan Diced Meat 文山肉丁
Chrysanthemum Hotpot 菊花火锅
Poyang Fish and Rice 鄱阳鱼米
the literati dishes 文人菜
Lotus Blood Duck 莲花血鸭
Beer Braised Duck 啤酒烧鸭
Nanchang Rice Noodles 南昌米粉
Clay Pot Soup 瓦罐煨汤

Questions:
1. Why is “Gan” the short name for Jiangxi?
2. What kind of ingredients are commonly used in Jiangxi cuisine?
3. What are some historical literary figures associated with Jiangxi cuisine?
4. What are the main cooking techniques of Jiangxi cuisine?
5. What are some famous dishes and snacks of Jiangxi cuisine?
6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]
[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]
[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:18:19Z

Jiao Mengting:

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
28. 赣菜

1. 导语
赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。
如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景
赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）
改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色
（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）
（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点
为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。
（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。
（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。
（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状
赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名
近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：
赣菜 Jiangxi Cuisine
文山肉丁 Wenshan Diced Meat
菊花火锅 Chrysanthemum Hotpot
鄱阳鱼米Poyang Fish and Rice
文人菜the literati dishes
莲花血鸭 Lotus Blood Duck
啤酒烧鸭 Beer Braised Duck
南昌米粉 Nanchang Rice Noodles
瓦罐煨汤 Clay Pot Soup

问题：
1、江西的简称为什么叫“赣”？
2、赣菜多使用哪些原材料？
3、与赣菜相关的历史文人故事有哪些？
4、赣菜的主要烹饪技法是哪几种？
5、著名的赣菜名菜和名点有哪些？
6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.
[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.
[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine
1. Introduction
Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine
Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine
(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)
(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks
To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine
The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：
Jiangxi Cuisine 赣菜
Wenshan Diced Meat 文山肉丁
Chrysanthemum Hotpot 菊花火锅
Poyang Fish and Rice 鄱阳鱼米
the literati dishes 文人菜
Lotus Blood Duck 莲花血鸭
Beer Braised Duck 啤酒烧鸭
Nanchang Rice Noodles 南昌米粉
Clay Pot Soup 瓦罐煨汤

Questions:
1. Why is “Gan” the short name for Jiangxi?
2. What kind of ingredients are commonly used in Jiangxi cuisine?
3. What are some historical literary figures associated with Jiangxi cuisine?
4. What are the main cooking techniques of Jiangxi cuisine?
5. What are some famous dishes and snacks of Jiangxi cuisine?
6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]
[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]
[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:15:20Z

Jiao Mengting:

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
28. 赣菜
1. 导语
赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。
如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景
赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。
早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）
改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色
（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）
（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点
为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。
（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。
（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。
（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状
赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名
近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：
赣菜 Jiangxi Cuisine
文山肉丁 Wenshan Diced Meat
菊花火锅 Chrysanthemum Hotpot
鄱阳鱼米Poyang Fish and Rice
文人菜the literati dishes
莲花血鸭 Lotus Blood Duck
啤酒烧鸭 Beer Braised Duck
南昌米粉 Nanchang Rice Noodles
瓦罐煨汤 Clay Pot Soup

问题：
1、江西的简称为什么叫“赣”？
2、赣菜多使用哪些原材料？
3、与赣菜相关的历史文人故事有哪些？
4、赣菜的主要烹饪技法是哪几种？
5、著名的赣菜名菜和名点有哪些？
6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.
[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.
[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine
1. Introduction
Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine
Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine
(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)
(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks
To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine
The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：
Jiangxi Cuisine 赣菜
Wenshan Diced Meat 文山肉丁
Chrysanthemum Hotpot 菊花火锅
Poyang Fish and Rice 鄱阳鱼米
the literati dishes 文人菜
Lotus Blood Duck 莲花血鸭
Beer Braised Duck 啤酒烧鸭
Nanchang Rice Noodles 南昌米粉
Clay Pot Soup 瓦罐煨汤

Questions:
1. Why is “Gan” the short name for Jiangxi?
2. What kind of ingredients are commonly used in Jiangxi cuisine?
3. What are some historical literary figures associated with Jiangxi cuisine?
4. What are the main cooking techniques of Jiangxi cuisine?
5. What are some famous dishes and snacks of Jiangxi cuisine?
6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]
[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]
[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]

Data Websites：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:14:35Z

Jiao Mengting:

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
28. 赣菜
1. 导语
赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。
如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景
赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。
早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）
改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色
（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）
（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点
为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。
（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。
（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。
（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状
赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名
近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）

术语与表达：
赣菜 Jiangxi Cuisine
文山肉丁 Wenshan Diced Meat
菊花火锅 Chrysanthemum Hotpot
鄱阳鱼米Poyang Fish and Rice
文人菜the literati dishes
莲花血鸭 Lotus Blood Duck
啤酒烧鸭 Beer Braised Duck
南昌米粉 Nanchang Rice Noodles
瓦罐煨汤 Clay Pot Soup

问题：
1、江西的简称为什么叫“赣”？
2、赣菜多使用哪些原材料？
3、与赣菜相关的历史文人故事有哪些？
4、赣菜的主要烹饪技法是哪几种？
5、著名的赣菜名菜和名点有哪些？
6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.
[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.
[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine
1. Introduction
Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine
Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine
(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)
(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks
To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine
The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)

Terms and Expressions：
Jiangxi Cuisine 赣菜
Wenshan Diced Meat 文山肉丁
Chrysanthemum Hotpot 菊花火锅
Poyang Fish and Rice 鄱阳鱼米
the literati dishes 文人菜
Lotus Blood Duck 莲花血鸭
Beer Braised Duck 啤酒烧鸭
Nanchang Rice Noodles 南昌米粉
Clay Pot Soup 瓦罐煨汤

Questions:
1. Why is “Gan” the short name for Jiangxi?
2. What kind of ingredients are commonly used in Jiangxi cuisine?
3. What are some historical literary figures associated with Jiangxi cuisine?
4. What are the main cooking techniques of Jiangxi cuisine?
5. What are some famous dishes and snacks of Jiangxi cuisine?
6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]
[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]
[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]
Data Websites：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

User:Jiao Mengting

2024-12-29T08:11:37Z

Jiao Mengting:

Jiao Mengtjing, a second-year-student of MTI in HUNNU.I always keep strong interests and passions about Chinese languages and cultures. This course tauhgt by a foreign professor makes me curious about the teaching method, and maybe new perspectives on Chinese cultures will be offered. Hope my cogition can be upgraded in the end.

==Nov.1st,2024==
I talked with AI about my preparation for the coming exam and the challenges I am facing.
==Nov.2nd,2024==
I talked with Lisa about my breakfast.
==Nov.3rd,2024==
I talked with Mira about my common life.
==Nov.4th,2024==
I talked with David about my travel plan.
==Nov.5th,2024==
I talked with Mira about my bike riding experience.
==Nov.6th,2024==
I did nothing today.
==Nov.7th,2024==
I did nothing today.
==Nov.8th,2024==
I talked with Mira about my busy week.
==Nov.9th,2024==
I talked with Lisa about my inner thoughts.
==Nov.10th,2024==
I talked with Mira about my weekend.
==Nov.11th,2024==
I did nothing today.
==Nov.12th,2024==
I talked with Mira about a drama I watched in recent days.
==Nov.13th,2024==
I did nothing today.
==Nov.14th,2024==
I talked with Lisa about the weather in Changsha.
==Nov.15th,2024==
I talked with David about winter clothes.
==Nov.16th,2024==
I talked with Mira about my winter vacation plan.
==Nov.17th,2024==
I did nothing today.
==Nov.18th,2024==
I talked with Lisa about one of my friends.
==Nov.19th,2024==
I talked with Mira about my favorite drink.
==Nov.20th,2024==
I talked with Lisa about my sleep last night.
==Nov.21st,2024==
I talked with Mira about an art museum.
==Nov.22nd,2024==
I talked with David about milk tea.
==Nov.23rd,2024==
I talked with Lisa about delicious food in my hometown.
==Nov.24th,2024==
I talked with Mira about famous scenic spots in my hometown.
==Nov.25t,2024==
I did nothing today.
==Nov.26th,2024==
I talked with Lisa about my favorite color.
==Nov.27th,2024==
I did nothing today.
==Nov.28th,2024==
I talked with Mira about a fast-food brand.
==Nov.29th,2024==
I talked with Lisa about how to keep fit.
==Nov.30th,2024==
I did nothing today.
==Dec.1st,2024==
I talked with David about a book I read recently.
==Dec.2nd,2024==
I talked with Mira about my favorite sport.
==Dec.3rd,2024==
I did nothing today.
==Dec.4th,2024==
I talked with Lisa about one embarrassing thing I did.
==Dec.5th,2024==
I talked with David about a detective novel.
==Dec.6th,2024==
I talked with Lisa about my winter vacation plan.
==Dec.7th,2024==
I talked with Mira about my favorite season.
==Dec.8th,2024==
I did nothing today.
==Dec.9th,2024==
I talked with David about my university.
==Dec.10th,2024==
I talked with Mira about my favorite animal.
==Dec.11th,2024==
I talked with Lisa about my senior high school.
==Dec.12th,2024==
I talked with David about my primary school.
==Dec.13th,2024==
I did nothing today.
==Dec.14th,2024==
I talked with Mira about my favorite festival.
==Dec.15th,2024==
I talked with Lisa about Chinese web novels.
==Dec.16th,2024==
I talked with David about the phenomenon of classical remake.
==Dec.17th,2024==
I talked with Mira about Chinese Spring Festival Gala.
==Dec.18th,2024==
I talked with Lisa about traditional Chinese clothes.
==Dec.19th,2024==
I talked with David about pets.
==Final Paper==
28. 赣菜
1. 导语
赣菜，又称“江西菜”，是江西传统饮食文化的总称，是江南地区的代表菜系之一。“赣”是江西省的简称，因唐玄宗设江南西道而得省名，又因江西省内最大的河流为赣江而得此简称。传统意义上的赣菜主要由南昌、上饶、九江、赣东和赣南五大流派相互渗透，再兼纳吸收江西其他地域的菜肴特色而形成。随着时间的推移，如今的赣菜主要由豫章菜、浔阳菜、赣南菜、饶帮菜和萍乡菜构成。
如今旅游业盛行，“吃”作为旅游途中不可或缺的六大要素直译，中国各地的传统食物在游客心中越来越成为评价旅途是否值得的一大标准。由于江西地处江南丘陵，赣菜原料多以鱼米山珍为主，加之吸收临省菜系之精华，又结合江西人民的饮食偏好，形成自己独有风格，受到广大民众的喜爱。（Zhang 2006，45）

2. 赣菜形成的历史背景
赣菜历史悠久，据目前可以考证到的史料记载，赣菜最早见于《汉书》和《后汉书》，曾描述南昌等地说“饭稻羹鱼，或火耕而水耨，果隋蠃蛤，不待贾而足”，说明了汉晋时期的江西商贸旅游活动之兴盛。
早期，由于江西的农耕文化悠久，口味更倾向于农家菜。宋明时期，随着求仕盛行，江西籍的文人才子辈出，加上江西人杰地灵，从而有许多文人墨客，王侯将相慕名而来，对江西本地的饮食文化产生了深远影响，如文天祥的“文山肉丁”，陶渊明的“菊花火锅”，范仲淹赞赏的“鄱阳鱼米”等，都是赣菜与历史文人的佳话，从而就有了赣菜是“在继承历代‘文人菜’基础上发展而成的乡土味极浓的‘家乡菜’”这一说法。（Zhu 2022，29-35）
改革开放后，随着生产力的提高，生活节奏加快，因赣菜的做法制作环节多，耗时长，制作传统赣菜的技艺逐渐转为现代做法，如小火慢焖变为高压锅快炖，新鲜食材换成半成品菜，经济效益虽有所提高，但也牺牲了其中的部分美味。外加九十年代湘菜、粤菜等外来菜系进入南昌餐厅刺激了本地赣菜在做法和口味上的转型，从原本的咸辣重油转变为突出食物本味的复合风味，既符合当下人们的消费需求，又保留江西本地的口味特色。（Zhu 2022，29-35）

3. 赣菜主要特色
（1）烹饪技艺
通过各类典籍考证，赣菜在汉代就有烧焖炖蒸炒等多种烹饪技法，且赣菜以烧焖炖蒸炒为主，对火候精细的把控也是赣菜鲜香辣醇的重要手段。在原材料选取方面，如上文所述，江西地处江南丘陵，农业丰盛，土地肥沃，食材多为新鲜鱼禽和时令蔬菜，且赣菜追求极致鲜美，因此，食材多为现杀现做，现摘现做。（Zhu 2022，29-35）
（2）风味类型
赣菜以“辣”著称，且“辣”是赣菜的主要味型。与川菜的麻辣、湘菜的辛辣、鄂菜的酸辣不同，赣菜的辣是香辣和鲜辣。主吃“辣”的习惯与江西的地理位置同样具有紧密联系。江西是典型的南方丘陵地形，山多雨水多，春冬天湿冷，夏天潮湿闷热，而辣椒有驱寒祛湿的作用，江西人也就逐渐养成吃“辣”的饮食习惯。

4. 赣菜名菜名点
为唱响赣菜品牌，江西省商务厅组织开展了赣菜名菜名点的评选活动，参与评选的涵盖社会各界，既有公众投票也邀请了专家评审，综合大众投票、专家评审和菜品的代表性、多样性、带动性等因素，最终确定赣菜“十大名菜”和“十大名小吃”名单。根据大众投票，莲花血鸭和啤酒烧鸭位列“十大赣菜”的前两名，南昌米粉和瓦罐煨汤位列赣菜“十大名小吃”的前两名。
数据来源于网址：http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
（1）莲花血鸭
莲花血鸭属萍乡菜，主要以剁碎的老鸭和处理干净的鸭血作为食材，加入辣椒等辅料后予以烹炒焖制。正宗的莲花血鸭味道辛辣，鸭肉紧实，肥而不腻，新鲜嫩可口。
（2）啤酒烧鸭
啤酒烧鸭属南昌菜，与莲花血鸭对比，啤酒烧鸭以块状鸭肉和啤酒作为主要食材，用啤酒进行焖煮可去味体鲜。制成的啤酒烧鸭紧致有嚼劲，汤汁浓郁诱人。
（3）南昌米粉和瓦罐煨汤
南昌米粉和瓦罐煨汤是南昌特色早餐，本地人将其视为“最佳拍档”。南昌米粉作为早餐通常采用“拌”的方式，与调料搅拌均匀，让每一根米粉裹上酱汁，爽滑可口。瓦罐汤是南昌的特色汤，每种食材都单独放进一个瓦罐内，在早餐店内，通常用锡纸包住每一个小瓦罐，再把盛好食材的小瓦罐放入一个特质的大瓦罐中，再用文火慢炖，这样煨制出的汤鲜美浓郁，也保留较高营养价值。

5. 赣菜发展现状
赣菜的概念及形成体系较晚，其知名度以及餐饮行业在其他省市的占比与八大菜系还存在较大差距。随着我国民生经济的快速发展，赣菜的产业化发展速度、菜品特色创新、餐饮管理等方面相对于周边省市及主要菜系产业还处于弱势状态。（Wu 2010，151-152）谈到赣菜，大家的第一反应是“辣”，但具有“辣”特色的菜系还有知名度更高的川菜和湘菜，因此，赣菜的“辣”并不是自身的独特性所在。为提升赣菜知名度，唱响赣菜品牌，江西省人民政府办公厅发布江西省打造赣菜品牌三年行动计划（2021-2023年），江西省商务厅也组织开展了赣菜评选活动等，激发大家弘扬赣菜，扩大消费自信。
数据来源于网址：http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
近年来，国外菜系纷纷涌入中国，国内的大型商场中都会开设外国菜餐厅，东南亚菜是其中热度较高的菜系之一，餐馆形式多元，如小吃快餐、火锅、酒馆、正餐等等，给消费者提供多样化选择，也能让消费者更细致地从小吃到正餐了解某一种菜系的口味。如上述所提到的“赣菜评选活动”，不仅评选了菜品，也评选了小吃。2023年流行的特种兵式旅游的特点就是时间紧，节奏快，特色小吃恰好可以满足这一需求，而“十大名小吃”中的前两名南昌米粉和瓦罐汤也成为游客了解赣菜口味的起点。在当今这个互联网时代，赣菜的传播可以借用互联网如制作一档烹饪赣菜的电视节目，或进行网络直播等方式向赣菜爱好者或美食爱好者传递信息，接触赣菜的潜在消费者，建立赣菜的美食形象。（Guan & Jones 2014, 416-434）
数据来源于网址：
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

术语与表达：
赣菜 Jiangxi Cuisine
文山肉丁 Wenshan Diced Meat
菊花火锅 Chrysanthemum Hotpot
鄱阳鱼米Poyang Fish and Rice
文人菜the literati dishes
莲花血鸭 Lotus Blood Duck
啤酒烧鸭 Beer Braised Duck
南昌米粉 Nanchang Rice Noodles
瓦罐煨汤 Clay Pot Soup

问题：
1、江西的简称为什么叫“赣”？
2、赣菜多使用哪些原材料？
3、与赣菜相关的历史文人故事有哪些？
4、赣菜的主要烹饪技法是哪几种？
5、著名的赣菜名菜和名点有哪些？
6、赣菜的传播推广与外国菜系在中国的推广有何相似之处？

参考文献
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]吴磊."旅游开发场景下赣菜文化的经营与发展."辽宁行政学院学报 12.05(2010):151-152.
[3]张定方."赣菜文化与旅游餐饮经营."四川烹饪高等专科学校学报 04(2006):45-47.
[4]朱虹."赣菜历史文化与产业振兴转向."南昌师范学院学报 43.03(2022):29-35.

网址资料：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

28. Jiangxi Cuisine
1. Introduction
Jiangxi cuisine (Gan Cai) is a general term for all the culinary culture in Jiangxi, also one of the representative cuisines in southern China. The name Jiangxi is derived from JiangNanXi Canton set up by Emperor Xuanzong of Tang, and the short name “Gan” is associated with the Gan River, the longest river in Jiangxi Province. Traditional Jiangxi Cuisine is primarily a fusion of the culinary styles from Nanchang, Shangrao, Jiujiang, Eastern Jiangxi, and Southern Jiangxi, which have integrated and absorbed characteristics from other regions within Jiangxi to create a distinct identity. Over time, Jiangxi Cuisine has evolved to be mainly constituted by Yuzhang, Xunyang, Ganzhou, Shangrao, and Pingxiang styles.

Today, with the boom in tourism, “eating” as one of the six essential elements of travel has increasingly become a significant criterion for evaluating the value of a journey. Jiangxi, located in hilly area in south Yangtze Basin, is rich in fish, rice, and mountain delicacies, which form the staple ingredients of Jiangxi Cuisine. By absorbing the essence of neighboring provinces’ cuisines and combining the dietary preferences of the local people, Jiangxi Cuisine has developed its unique style and gained popularity among the public. (Zhang 2006, 45)

2. History of Jiangxi Cuisine
Jiangxi Cuisine has a long history, with the earliest records found in historical texts such as the Book of Han and the Book of the Later Han. It said “the people take rice as staple food, and fish as the secondary; they burn the wasteland for farming and hoe the weed for cultivating; the local fruits and seafood are rich enough for self-sufficiency without bargaining”, which described the prosperity of commerce and tourism in places like Nanchang during the Han and Jin dynasties.

In the early periods, due to Jiangxi’s long agricultural culture, the cuisine leaned more towards rural flavors. During the Song and Ming dynasties, as the pursuit of official positions became prevalent, a multitude of literary talents emerged from Jiangxi. The province’s rich cultural heritage attracted many scholars and dignitaries, profoundly influencing the local culinary culture. Dishes such as “Wenshan Diced Meat” associated with Wen Tianxiang, “Chrysanthemum Hotpot” linked to Tao Yuanming, and “Poyang Fish and Rice” praised by Fan Zhongyan are all folk stories related to Jiangxi Cuisine and its historical figures, leading to the notion that Jiangxi Cuisine is a “hometown dishes with a strong rural flavor developed on the basis of inheriting ‘the literati dishes’ through the ages.” (Zhu 2022, 29-35)

After the reform and opening up, with the improvement of productivity and the acceleration of life pace, the traditional techniques for making Jiangxi Cuisine, which were time-consuming and complex, gradually transitioned to modern methods. For instance, slow braising over low heat was replaced by quick stewing in pressure cookers, and fresh ingredients were substituted with semi-finished products. While this increased economic efficiency, it also sacrificed some of the traditional flavors. Additionally, the influx of foreign cuisines such as Hunan and Guangdong cuisines into Nanchang restaurants in the 1990s stimulated a transformation in the local Jiangxi Cuisine’s methods and flavors, shifting from a more salty and spicy heavy oil style to a more complex flavor that highlights the natural taste of the ingredients, meeting contemporary consumer demands while retaining the local Jiangxi flavor characteristics. (Zhu 2022, 29-35)

3. Main Features of Jiangxi Cuisine
(1) Cooking Techniques
According to various historical texts, Jiangxi Cuisine had a variety of cooking techniques such as baking, braising, stewing, steaming, and stir-frying during the Han Dynasty, also serving as the main methods. Precise control of heat is an essential means for achieving the fresh, spicy, and mellow flavors of Jiangxi Cuisine. In terms of ingredient selection, as mentioned earlier, Jiangxi’s location in the south of the Yangtze River, with its abundant agriculture and fertile land, provides fresh fish, poultry, and seasonal vegetables. Jiangxi Cuisine pursues ultimate freshness, so ingredients are often prepared immediately after being killed or picked. (Zhu 2022, 29-35)
(2) Flavor Types
Jiangxi Cuisine is known for its “spicy” flavor. Unlike the numbing spiciness of Sichuan cuisine, the raw spiciness of Hunan cuisine, or the sour spiciness of Hubei cuisine, Jiangxi Cuisine's spiciness is characterized by its fragrant and fresh heat. The habit of eating spicy food is closely related to Jiangxi’s geographical location. Jiangxi’s typical southern hilly terrain, with its many mountains and abundant rainfall, results in a damp and cold climate in spring and winter, and a humid and hot climate in summer. Chili peppers serve to dispel cold and dampness, leading to the development of Jiangxi people’s dietary habit of eating spicy food.

4. Famous Jiangxi Dishes and Snacks
To promote the Jiangxi Cuisine brand, the Jiangxi Provincial Department of Commerce organized an election for famous Jiangxi dishes and snacks, involving people from all walks of life, with both public voting and expert reviews. Considering factors such as public voting, expert reviews, and the representativeness, diversity, and driving force of the dishes, the final list of “Top Ten Jiangxi Dishes” and “Top Ten Jiangxi Snacks” was determined. According to public voting, Lotus Blood Duck and Beer Braised Duck ranked first and second among the “Top Ten Jiangxi Dishes”, while Nanchang Rice Noodles and Clay Pot Soup ranked first and second among the “Top Ten Jiangxi Snacks”.
Data source: http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html

(1) Lotus Blood Duck
Lotus Blood Duck is a specialty of Pingxiang, mainly made from chopped old duck and cleaned duck blood, cooked with chili and other auxiliary ingredients through stir-frying, braising, and stewing. Authentic Lotus Blood Duck has a spicy taste, firm duck meat, rich but not greasy, and fresh and delicious.
(2) Beer Braised Duck
Beer Braised Duck is a specialty of Nanchang, contrasting with Lotus Blood Duck by using duck pieces and beer as the main ingredients. Braising with beer removes the gamey flavor and enhances the freshness. The finished Beer Braised Duck is tight and chewy, with its full-bodied sauce.
(3) Nanchang Rice Noodles and Clay Pot Soup
Nanchang Rice Noodles and Clay Pot Soup are characteristic breakfasts in Nanchang, considered by locals as the “perfect match”. Nanchang Rice Noodles are usually made with seasonings for breakfast. Each noodle is coated with sauce, resulting in a smooth and delicious texture. Clay pot soup is a special soup in Nanchang, with each ingredient placed individually in a small clay pot. In breakfast shops, these small pots are usually covered with foil and then placed into a larger clay pot, stewed over a gentle fire. This method of stewing produces a delicious and rich soup that retains high nutritional value.

5. Current State of Jiangxi Cuisine
The concept and systematization of Jiangxi Cuisine emerged relatively late, and its popularity and the proportion of the catering industry in other provinces and cities still lag significantly behind the eight major cuisines. With the rapid development of China’s national economy, the industrial development speed, dish innovation, and catering management of Jiangxi Cuisine are relatively weaker compared to the neighboring provinces and major cuisine industries. (Wu 2010, 151-152) When it comes to Jiangxi Cuisine, the first word coming to people’s mind is “spicy”, but there are more well-known spicy cuisines like Sichuan and Hunan cuisines, so the “spiciness” of Jiangxi Cuisine is not its unique feature. To enhance the reputation of Jiangxi Cuisine and promote the Jiangxi Cuisine brand, the People’s Government of Jiangxi Province issued the “Three-Year Action Plan for Building the Jiangxi Cuisine Brand (2021-2023)”, and the Department of Commerce of Jiangxi Province also organized the Jiangxi Cuisine selection activities to inspire people to promote Jiangxi Cuisine and expand consumer confidence.
Data source: http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html

In recent years, foreign cuisines have flocked into China, and foreign restaurants offering international cuisines have settled in lots of large shopping malls in China. Southeast Asian cuisine is one of the more popular ones, with diverse restaurant formats such as snacks, fast food, hot pot, pubs, and full-course meals, providing consumers with a variety of choices and allowing them to understand a particular cuisine from snacks to full-course meals in detail. As mentioned earlier, the “Jiangxi Cuisine Selection Activity” not only selected dishes but also snacks. The popular “special forces style tourism” since 2023 features tight schedules and fast pace, and special snacks can just meet this demand. For example, the top two “Top Ten Snacks”—Nanchang Rice Noodles and Clay Pot Soup, have become the starting point for tourists to understand the taste of Jiangxi Cuisine. In the modern era of the internet, the promotion of Jiangxi Cuisine could utilize online platforms, like creating a TV show dedicated to preparing Jiangxi Cuisine or engaging in live online broadcasts, to communicate with those who are passionate about Jiangxi Cuisine and gourmet food in general. These approaches can help connect with potential consumers of Jiangxi Cuisine and build its image as a culinary delight. (Guan & Jones 2014, 416-434)
Data Source:
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

Terms and Expressions：
Jiangxi Cuisine 赣菜
Wenshan Diced Meat 文山肉丁
Chrysanthemum Hotpot 菊花火锅
Poyang Fish and Rice 鄱阳鱼米
the literati dishes 文人菜
Lotus Blood Duck 莲花血鸭
Beer Braised Duck 啤酒烧鸭
Nanchang Rice Noodles 南昌米粉
Clay Pot Soup 瓦罐煨汤

Questions:
1. Why is “Gan” the short name for Jiangxi?
2. What kind of ingredients are commonly used in Jiangxi cuisine?
3. What are some historical literary figures associated with Jiangxi cuisine?
4. What are the main cooking techniques of Jiangxi cuisine?
5. What are some famous dishes and snacks of Jiangxi cuisine?
6. What are the similarities between the promotion of Jiangxi cuisine and the promotion of foreign cuisines in China?

References
[1]Guan, J., & Jones, D. L. (2014). The Contribution of Local Cuisine to Destination Attractiveness: An Analysis Involving Chinese Tourists’ Heterogeneous Preferences. Asia Pacific Journal of Tourism Research, 20(4), 416–434. https://doi.org/10.1080/10941665.2014.889727
[2]Wu, Lei [ 吴磊 ]. 2010. The Operation and Development of Jiangxi Cuisine Culture in the Context of Tourism Development [J]. Journal of Liaoning Academy of Governance (5): 151-152. [ 旅游开发场景下赣菜文化的经营与发展，《辽宁行政学院学报》5]
[3]Zhang, Dingfang [ 张定方 ]. 2006. Jiangxi Cuisine Culture and Tourism Catering Management [J]. Journal of Sichuan Tourism University (4): 45-47. [ 赣菜文化与旅游餐饮经营，《四川烹饪高等专科学校学报》4]
[4]Zhu, Hong [ 朱虹 ]. 2022. The Historical Culture of Jiangxi Cuisine and the Revitalization of the Industry Turn [J]. Journal of Nanchang Normal University (3): 29-35. [ 赣菜历史文化与产业振兴转向，《南昌师范学院学报》3]
Data Websites：
http://swt.jiangxi.gov.cn/art/2020/12/8/art_35206_2964149.html
http://swt.jiangxi.gov.cn/art/2020/11/25/art_48582_2914469.html
https://baijiahao.baidu.com/s?id=1788480854165431688&wfr=spider&for=pc

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Chinese Language and Culture 2024

2024-11-29T01:17:11Z

Jiao Mengting: /* Here you can suggest your topic for your final exam paper */

Welcome to Chinese Language and Culture 2024

THU (19:00-19:45,19:55-20:40,20:50-21:35) 至善楼105 MA2 (23级笔译口译 Translation & Interpretation) 中国语言文化 Chinese Language and Culture 2024, Textbook: Woesler 2024, 1 5.9., 2 12.9., 3 19.9., 4 26.9., 5 10.10., 6 17.10., 7 24.10., 8 31.10., 9 7.11., 10 14.11., 11 21.11., 12 28.11., 13 5.12., 14 12.12., 15 19.12., 16 26.12.

=Grading Criteria for Powerpoint Presentations=
#Was the presentation based on scientific facts, did the presenter also conduct some research on the topic and did he/she also add her own experience or her own opinion/perspective and marking the two different perspectives as factual/subjective? Did the presentation avoid absolute judgments like "good" or "best", but did it instead use vocabulary like "fascinating", "surprising" etc. and also indicated to whom it is fascinating/surprising etc. and why?
#Was the presentation successful? Did it catch the attention of the audience over the whole time? Was the presenter persuading? Was the audience excited/fascinated? Did the audience learn something? (Or was the audience bored and talked the whole time without paying attention to the presenter?)
#Formal things: Was the speaker good to hear (loud/clear)? Did he make a self-confident impression and did he know his topic? Did the speaker speak freely and not read out? Where there meaningful pictures and graphs on the slides and only a few keywords, well sorted by numbers or bullet points (or was the powerpoint merely a text desert of small size script with the script being copied onto the slides)?
#Was the presentation appropriate to the topic?
#Was the activity part meaningful and appropriate to the topic? Did it speak to everyone in the audience individually?
#Was the presentation not too short and not too long in time, but as long as the other presentations, so that all presentations of the day could be presented?
#Did the presentation consider the same cultural phenomenon both in China and in other countries, at least as a comparison?
#Did the presentation avoid mistakes like reading out text in a boring way, pronounciation mistakes, typos in the English text?
#Did you indicate the sources you have used at least on the last page of your presentation in the form of a list?
#Did you upload your ppt file successfully (if not, did you contact the teaching assistant to upload)?
#Did you present your ppt file in the full screen mode?
#Did you arrive early in classroom to copy your file onto the desktop of the class computer and did you check it and also any embedded or accompanying video files etc. if everything works properly including sound?
#Did the presentation avoid deadly mistakes like plagiarism, using ai without indicating it (if you use ai to create the presentation, you need to indicate the platform and the full prompt you gave to ai and the main adjustments you did to the prompt), using ideology, patriotism, politics, religious beliefs, advertisement for products, ignorance (e.g. that a cultural phenomenon is wide spread in Asia and the origin is unclear, but claiming it was Chinese and originated in China), racism, prejudices, telling lies, spreading false rumors etc.?

=簽到 Here you can sign in behind the topic you want to present in class=
*Yu Yi
*Memo
*Glen
*Liu Li
*Liu Zhuofan
*Drovan
*Wu Ziyi
*Andrew
*Wang Xuan
*Cynthia
*Wang Yan
*Doris
*Wu Jing
*Jennie
*Huang Qi
*Esther
*Xiao Feiyan
*He Chuwen
*Lyra
*Shu Lin
*Shirleen
*Tang Yuewei
*Zhou Xukai
*Eavan
*Long Jiayu
*Jiang Chenmei
*Lilian
*Jiao Mengting
*Sherry
*Le Yuxuan
*Lydia
*Wu Jiaying
*Cathy
*Jiang Yaping
*Sunny
*Li Jia
*Zoe
*Wang Yujiao
*Wendy
*Fu Xinke
*Finger
*Zeng Wenjing
*Zoey
*Chen Zilan
*Landy
*Yang Lingyue
*Yang Fan
*Liu Peinan
*Peter
*Pan Yilin
*ceci
*Chen Pingan
*Grace
*Huang Mengyan
*Mandy
*Rachel
*Guo Zibin
*Binbin
*Xiao Yixuan
*Zeng Xin
*Su Yi
*Zeng Man
*Emily
*Chen Mengzhu
*Chris
*Huang Zechen
*Zachary
*Liu Zhouli
*Kuang Jing
*Jin
*Tang Xinyan
*Estrella
*Peng Yingying
*Becca
*Ma Ruiqing
*Raymond
*Chen Guangzi
*Alan
*Hannah
*Tang Xinyu
*Zhou Ranran
*Shi Zhanning
*Wang Yue
*Hu Zetao
*Zhang Shuai
*Liu Zhehui
*Wang Xudong
*Zhou Jing
*Amy
*Zhang Yange
*Zhao Jing
*Winnie
*Liu Zeyu
*Liao Wenyao
*Peng Lu
*Liu Yi2
*Peng Jiayi
1. Geographic Nature as a Basis for Cultural Development .. 16

2.
Aesthetic ideals and social customs: Chinese Marriage Customs ............................................................................. 21

3.
Aesthetic ideals and social customs: Habits, Ways of Contacting .......................................................................... 28

4.
Aesthetic ideals and social customs: Marriage-Accompanying Songs in Hunan ......................................... 37

5.
Aesthetic ideals and social customs: Crying Marriage of Tujia ................................................................................... 46

6.
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason)

7.
Animals: Panda .................................................................. 68

8.
Architecture ....................................................................... 75

9.
Architecture: The Forbidden City .................................... 84

10.
Architecture: Four Famous Bridges ................................... 97

11.
Architecture: Four Great Pavilions .................................. 107

12.
Architecture: Shengjing Imperial Palace .......................... 118

13.
Architecture: Three Great Towers in China ..................... 125

14.
Architecture: Fengshui in Chinese Architecture .............. 138

15.
Army and weapons: Chinese Ancient Weapons ............... 147

16.
Army and weapons: Terracotta Army .............................. 155

17.
Astrology: Chinese Astrology .......................................... 162

18.
Astrology: Calendar, The 24 Solar Terms ........................ 169

19.
Astrology: Twelve Animals of the Chinese Zodiac .......... 178

20.
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia)

21.
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）

22.
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）

23.
Body movement performance: Chinese Lion Dancing .. 207

24.
Body movement performance: Stilts ................................ 211
25.
Body movement performance: Traditional Chinese Dance
6
......................................................................................... 217

26.
Chinese Writing: Ancient Writing and Painting Tool, Writing Brush ................................................................................ 223

27.
Chinese Writing: Calligraphy ........................................... 232

28.
Chinese Writing: The Evolution of Calligraphy ............... 238

29.
Chinese Writing: Chinese Characters ............................... 247

30.
Chinese Writing: Chinese Characters and Scripts ............ 260

31.
Clothing: Chinese Clothing .............................................. 267

32.
Clothing: Batik (Lanran) .................................................. 275

33.
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan)

34.
Confucianism: Confucian Culture .................................... 293

35.
Confucianism: Chinese Traditional Culture-Five Constant Virtues .............................................................................. 307

36.
Confucianism: Classical Philosophy - Confucius and Confucianism ................................................................... 315

37.
Confucianism: Classical Philosophy - Reading The Analects ......................................................................................... 322

38.
Education: Ancient Chinese Education ............................ 332

39.
Education: Historical Figures, The Four Talented Women of Ancient China .................................................................. 343
40.
Education: Modern Chinese Education System ............... 353

41.
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）

42.
Education: Yuelu Academy (One of the Four Most Prestigious Academies) .................................................... 376

43.
Facial Make-up ................................................................ 386

44.
Facial Make-up: Cosmetics, Traditional Chinese Make-Up ......................................................................................... 393 (Li Xiaosu/Jacinda)

45.
Facial Make-up: Face Changing in Sichuan Opera .......... 409

46.
Fine Arts: Painting ........................................................... 418

47.
Fine Arts: Bada Shanren and Qi Baishi ............................ 423

48.
Fine Arts: Painting Riverside Scene at Tomb Sweeping Day ......................................................................................... 429

49.
Fine Arts: Seal-cutting ..................................................... 436
7

50.
Games: Go 围棋 ........................................................... 439 (Peng Yixin/ Eason)

51.
Games: Kite Flying .......................................................... 445 （Liu Huixuan/ Polly）

52.
Games: Mahjong: An Ancient Chinese card play ............ 452(Zeng Wenjing/Zoey)

53.
Garden Culture: Gardens ................................................. 480(Jiang Chenmei/Lilian)

54.
Garden Culture: Bonsai (Penjing) .................................. 486

55.
Garden Culture: The Summer Palace ............................... 493(Liu Zhehui/Mary)

56.
Garden Culture: Qingming Riverside Landscspe Garden 500 (Cai Yingchu/ Rachel)

57.
Gender: Wu Zetian: The Only Female Emperor of Imperial China ................................................................................ 509
(Zhou Ranran/Jerry)
58.
History: Carl and Cixi ...................................................... 521

59.
Interieur: The Folding Screen .......................................... 525

60.
Landscapes and Tourism: Four Buddhist Shrines ............ 534

61.
Landscapes and Tourism: Four State-Level Cultural Relics ......................................................................................... 545

62.
Landscapes and Tourism: Landscape, Five Famous Mountains ........................................................................ 555（Wu Jing/Jennie）

63.
Landscapes and Tourism: Mogao Grottoes ...................... 563

64.
Landscapes and Tourism: The Culture of Mount Tai ....... 576

65.
Landscapes and Tourism: Canal Culture：The Grand Canal（The Peking-Hangzhou Grand Canal） ........................ 591

66.
Landscapes and Tourism: The Ancient Tea Horse Road .. 604

67.
Landscapes and Tourism: Tourism, Nanking-An Ancient Capital of Six Dynasties ................................................... 610

68.
Language: Chinese Language .......................................... 616

69.
Language: Chinese Dialects ............................................. 626 (Long Jiayu/Tara) (present first on Oct 10, Session 5)

70.
Language: Chinese Folk Argot ......................................... 635

71.
Literature: Ancient literature - Chinese Classical Fairy Tales ......................................................................................... 646

72.
Literature: Ancient literature - Chinese Mythology ......... 653

73.
Literature: Ancient literature - Classical Literature .......... 664

74.
Literature: Ancient Literature - Four satirical novels in ancient China ................................................................... 671

75.
Literature: Ancient literature: Four Folk Stories of Ancient
8
China
................................................................................ 680

76.
Literature: Ancient Literature - Take Su Shi as an example. Relegation Literature in Ancient China ............................ 689

77.
Literature: Ancient Literature: The Classic of Mountains and Seas .................................................................................. 711

78.
Literature: Ancient literature: Yuefu................................. 727

79.
Literature: Premodern literature - China's Four Great Classical Novels .................................................................................. 734

80.
Literature: Premodern literature - Li Bai's “The River-Merchant's Wife: A Letter” and its translations ............... 741

81.
Literature: Premodern literature: Strange Stories from a Chinese Studio ................................................................. 747

82.
Literature: Premodern literature: Tang-Song.................... 755

83.
Literature: Tang and Song - Classical Prose Movement of late Tang Dynasty and Song Dynasty ..................................... 783

84.
Literature: Modern Literature .......................................... 792

85.
Literature: Modern Literature: Qian Zhongshu (Ch'ien Chung-shu) ....................................................................... 800

86.
Literature: Modern and Contemporary Literature: Literature, Science Fiction, and Fantasy ............................................ 807

87.
Literature: Contemporary Literature ................................ 818(Chen Guangzi/Alan)

88.
Martial Arts: Huo Yuanjia ................................................ 823

89.
Martial Arts: Qigong ........................................................ 826

Martial Arts: Taiji (Tai Chi) Shadow Boxing ................... 831

91.
Martial Arts: Wushu ......................................................... 842

92.
Martial Arts: Frolics of the Five Animals (Wuqinxi) ....... 847

93.
Medicine: Traditional Chinese Medicine (TCM) ............. 857

94.
Medicine: TCM - Acupuncture and Moxibustion ............ 863

95.
Medicine: TCM - Diagnosis and Pharmacology .............. 868

96.
Medicine: TCM - The Development of Chinese Medicine ......................................................................................... 873

97.
Medicine: TCM – The Chinese Medical Sage Zhang Zhongjing ......................................................................... 880

98.
Minority cultures: Lisu People and Daogan Festival of Lisu Ethnic Minority
................................................................ 889

99.
Minority cultures: The Ethnic Minorities’ Costumes ....... 896(Zeng Man/Emily)

100.
Money culture: Currency, Jiaozi (A Paper Currency in Northern Song Dynasty) .................................................. 907

101.
Money culture: The tradition of Red Envelope and Lucky Money ....................................................................... 917（Chen Pingan/Grace）

102.
Music and instruments: Guzheng ..................................... 928 (Liu Zeyu/Yew)

103.
Music and instruments: Pipa ............................................ 939

104.
Mythology: Gods and Immortals ..................................... 949(Wang Yue/Nora)
(present in the end on Sep 26, Session 4)
105.
Mythology: Huli-jing ....................................................... 958(Ma Ruiqing/Raymond)

106.
National Symbols: National Anthem ............................... 969

107.
National Symbols: National Flag ..................................... 976

108.
Opera: Peking Opera ........................................................ 984

109.
Opera: Peking Opera Acrobatics ...................................... 992

110.
Opera: Peking Opera Actor Mei Lanfang ........................ 999

111.
Opera: Tea-picking Opera .............................................. 1004（Chen Kuanshun/Jason）

112.
Opera: Hunan Flower-drum Opera (Huagu Opera) ........ 1012

113.
Philosophical Schools: Four Main Philosophical Schools ....................................................................................... 1023

114.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy – Daoism ...................................... 1032

115.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading Tao Te Ching ............... 1037

116.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Sutra of Hui-neng . 1043

117.
Philosophical Schools (Daoism, Buddhism, Legalism): Classical Philosophy - Reading The Importance of Living ....................................................................................... 1049

118.
Philosophical Schools (Daoism, Buddhism, Legalism): Legalism ....................................................................... 1060

119.
Philosophy: Chinese Traditional Cultivation Culture .... 1070

120.
Religion: Traditional Chinese Funeral Culture .............. 1082

121.
Religion: Buddhism ....................................................... 1096

122.
Religion: Daoism ........................................................... 1110

123.
Religion: Christianity ..................................................... 1115

124.
Religion: Islam ............................................................... 1121

125.
Science and Technology: Ancient Science and Technology ....................................................................................... 1125

126.
Science and Technology: China's Four New Inventions 1130 (Wang Xudong/Hue)

127.
Science and Technology: Compass ................................ 1154

128.
Science and Technology: TikTok (Douyin) .................... 1162

129.
Science and Technology: Three Giant Home Appliance Enterprises In China ..................................................... 1171

130.
Science and Technology: Four Domestic Mobile Phone Companies ..................................................................... 1191

131.
Silk and porcelain: Silk .................................................. 1206

132.
Silk and porcelain: Porcelain ......................................... 1211

133.
Silk and porcelain: Celadon and Celadon Song 《青花瓷》歌词 ............................................................................... 1217

134.
Silk Road - by land and by sea: Zhang Qian and the Silk Road ....................................................................................... 1224

135.
Silk Road - by land and by sea: Zheng He and the Maritime Silk Road ....................................................................... 1229

136.
Silk Road - by land and by sea: Zheng He's Voyages .... 1233

137.
Social: The Long-life Lock ............................................ 1241 （Shu Lin/Shirleen）

138.
Social: Round Table Culture .......................................... 1249（Yu Yi/Memo)

139.
Stage entertainment: Crosstalk 相声 ............................. 1257(Lv Di/Ludy)

140.
Stage entertainment: Shadow Play ................................. 1264

141.
Traditional Crafts: Carving ............................................ 1272

142.
Traditional Crafts: Chinese Jade Culture ....................... 1280Zhang Yange(Mia)

143.
Traditional Crafts: Cloisonne ......................................... 1294

144.
Traditional Crafts: Embroidery ...................................... 1298

145.
Traditional Crafts: Shu Embroidery (Sichuan Embroidery) ....................................................................................... 1302

146.
Traditional Crafts: Xiang Embroidery ........................... 1315

147.
Traditional Crafts: Folk Art - Chinese Paper-cutting ..... 1329

148.
Traditional Crafts: Handcraft - Chinese Knots ............... 1336(Chen Zilan/Landy)

149.
Traditional Crafts: Lacquerware .................................... 1344

150.
Traditional Crafts: The Kingfisher Craft点翠 ............... 1349

151.
Traditional Cuisine: Chinese Dining Etiquette ............... 1362

152.
Traditional Cuisine: Chopsticks ..................................... 1376(Peng Yingying/Becca)

153.
Traditional Cuisine: Eight Major Cuisines of China ...... 1381 (Tang Xinyu/Eric)

154.
Traditional Cuisine: Four Distinct Regional Cuisines .... 1398(Peng Jiayi/Eva)

155.
Traditional Cuisine: Breakfast Culture of Wuhan .......... 1404 Chen Shanshan /Rebecca

156.
Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick .................................................................. 1414(Chen Mengzhu/Chris)

157.
Traditional Cuisine: Hotpot ............................................ 1423（Xiao Yixuan/Yuki)

158.
Traditional Cuisine: The Art of Chinese Cooking .......... 1430(Liu Zhouli/ lovia)

159.
Traditional Cuisine: Two Famous Dishes ...................... 1436

160.
Traditional Festivals ....................................................... 1440

161.
Traditional Festivals: Lattice on Ancient Chinese Windows ....................................................................................... 1447

162.
Traditional Festivals: Spring Festival Couplets ............. 1459

163.
Westernization: The Eastward Spread of Western Learning ....................................................................................... 1465

164.
Westernization: The Westernization Movement ............. 1471

165.
Worship: Chinese Incense Culture ................................. 1479(Tang Xinyan/Estrella)

166.
Economy: Chinese Currency Changes ........................... 1489

167.
History: Wang Shouren .................................................. 1493

168.
Martial Arts: Chinese Swordsman Spirit ........................ 1502(Zhang Rui)

169.
Cuisine: Luosifen ........................................................... 1513(Wang Xuan/Cynthia)

170.
Fine Arts: Chinese Paper Cutting ................................... 1521

171.
Science and Technology: Taobao(淘宝) ...................... 1531（Li Songlin/Solin)

172.
Traditional Craft: Bronze ............................................... 1541

173.
Entertainment: Deyunshe 德云社 ................................. 1548

174.
Traditional Cuisine: Jiaozi ............................................. 1561 (Liu Yi/Zer)

175.
Aesthetic ideals and social customs: the Photo Retouching Culture in China ............................................................. 1572

176.
Traditional Crafts: Handcraft - Oil-paper Umbrella ....... 1581（Wang Yan/Doris）

177.
stage entertainment:Yuan drama .................................... 1592

178.
Music and instruments: Erhu ......................................... 1601

179.
Traditional and Modern Views on Marriage and Love .. 1608(Zhao Siyao/Caroline)

180.
Traditional Cuisine: Tangyuan ....................................... 1615 (Su Yi/Suri)

181.
Animals：Golden Monkey ............................................ 1625

182.
Chinese Economy: rich businessmen ............................. 1631

183.
Opera: Chinese Local Operas ........................................ 1639

184.
The Chinese tradition of ancestor worship ..................... 1651(Shi Zhanning/Harper)

185.
Opera: Huangmei opera ................................................. 1663

186.
The “reference” of Chinese Music........................... 1670(Huang Zechen/Zachary)

187.
Chinese Folk Art:Lion Dance ........................................ 1676

188.
Science and Technology: Mobile Games（手游） ....... 1691 (Liu Peinan/Peter)

189.
Clothing: Vintage Clothing ............................................ 1697(Hu Shanshan/Maddy)

190.
Fine arts:Kunqu Opera ................................................... 1704

191.
Aesthetic ideals and social customs: The Culture of Flowers ....................................................................................... 1712（Chen Weiping/Jackie）

192.
National Belief: the Chinese Dream .............................. 1722

193.
Science and Technology: Buytogether（PDD) ............ 1729（Wang Yujiao/Wendy）

194.
Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People ................................................ 1748(Jiao Mengting/Sherry)

195.
Traditional Cuisine: Breakfast Culture of Guangdong传统美食：广东早餐文化 ....................................................... 1753（Wu Ziyi/Andrew）

196.
Telecast: Become a Farmer 种地吧 .............................. 1765（Sha Lijia/Reika）

197.
Animals: Chinese Rural Dogs 动物：中华田园犬 ...... 1773 (Zhao Jing/Winnie)

198.
Clothing: Hanfu 汉服：揭示中国传统服饰之美 ........ 1781（Guo Zibin/Anne）

199.
Music and instruments: Chime 音乐与乐器：编钟 ..... 1788

200.
Garden Culture: Suzhou Gardens 苏州园林 ................. 1795(Liang Dan/Anne)

201.
Traditional crafts: Moon-shaped Fans 传统技艺：团扇 1806(Le Yuxuan/Lydia)

202.
Minority cultures: Miao Silver Ornaments Culture 苗族银饰文化 ................................................................... 1827(Yang Hanxu/Hansu)

203.
Mysterious culture: Facial Physiognomy 相面术 ......... 1836(Zhou Xiaoqiao）
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204.
Games: Chinese Chess 游戏：象棋 ............................. 1847(Zhou Xukai/Kyrie)

205.
Music and instruments: Guqin 古琴 ............................. 1863

206.
Music and instruments: The Spring Snow 音乐和乐器：《阳春白雪》 ........................................................................... 1878

207.
The "Four Gentlemen": Plum, Orchid Bamboo, Chrysanthemum “四君子”的象征意义 ....................... 1885 （Hu Zheng/ Leven）

208.
Traditional festivals: The Flower Fairy Festival 花朝节 1898 （Gong Tao/Gisele)

209.
Architecture: Shigu Academy 建筑：石鼓书院 .......... 1906

210.
Cuisine: Changde spicy salted duck 酱板鸭传说的由来 1918

211.
Beverages: Sexy Tea 饮品：茶颜悦色 ........................ 1926 (Huang Qi/ Esther)

212.
Opera: Flower-drum Opera 花鼓戏 .............................. 1935(Zhou Jing/ Amy)

213.
Traditional Festivals: Shangsi Festival 上巳节 ............. 1943 （Li Jia/ Zoe）

214.
Ancient Chinese Women's Culture: Ji Sor (Self-combing female) 自梳女 ................................................................. 1949 (Wu Jiaying Cathy)

215.
Cuisine: Dong'an chicken: The Premier Dish of Hunan Cuisine 东安鸡：湘菜之首 ........................................... 1962

216.
Ancient Chinese Women's Culture：Nüshu (Women's Script) 女书 ................................................................................... 1970（He Chuwen/Lyra）

217.
Opera: Shaoxing Opera 越剧 ........................................ 1991

218.
Traditional Crafts: Jade Carving Art 玉雕 .................... 1997

219.
Chinese snack: spicy gluten 中国小吃：辣条 ............. 2003(Jiang Yaping/Sunny)

220.
Social Phenomenon: Marriage: Women Being Urged to Get Married 婚姻：被催婚的女性 ........................................ 2010 Liu XinYu

221.
Chinese mythology: Chinese Dragon Culture 中国龙是什么
....................................................................................... 2019(Zhang Shuai / Andy)

222.
Minority cultures: Laosicheng 老司城 ......................... 2028

223.
The Torch of Unity: Celebrating Torch Festival Among China's Ethnic Minorities 团结的火炬——中国少数民族庆祝火把节
........................................................................... 2041 Xiao Feiyan
224.
Chinese Painting: A Thousand Miles of Rivers and Mountains 《千里江山图》 ............................................ 2048(Yao Yiyun/Olivia）

225.
Festival: Qixi Festival 七夕节 ...................................... 2055（Li Ru/Lee）

226.
Music and instruments: Yuge (Fishing song) 渔歌 ....... 2063

227.
Education: Chicken Child (Fired-up Child) 教育：鸡娃 2071(tao yu/mikansei)

228.
Chinese Science Fiction: The Three-Body Problem 中国科幻小说：《三体》 ............................................................. 2083(Zhang Mengzhe/Nine)

229.
Ganshi in Xiangxi: The Cycle of Life and Death under Ancient Witchcraft 湘西赶尸：古老巫术下的生死轮回 2092 (Liao Wenyao/Rose)

230.
Architecture: Chinese Memorial Archway (Paifang) 中国传统建筑：牌坊 ................................................................... 2098

231.
Chinese Animation 中国动画传统 ............................... 2110（pan yilin/ceci）

232.
Social Phenomenon: Military-style Travel 特种兵式旅游 2121

233.
Folk Art: Youshen Fairs 游神 ....................................... 2131

234.
Nuo Opera 傩戏 ............................................................ 2141

235.
Music and Instruments: Suona Horn 唢呐 .................... 2157（Liu Jieyu/Erica）

236.
Chinese Handicraft: Kesi 中国手工艺品：缂丝 .......... 2166

237.
Sangzhi Folk Songs 桑植民歌 ...................................... 2173

238.
Music and instrument: Ancient Chinese pentatonic scale – Gong, Shang, Jue, Zhi, Yu 五声音阶，汉族古代音律：宫—商—角—徵—羽 ............................................................... 2192 (Han Yaxuan)

239.
Social Phenomenon: Mobile Population 社会现象：流动人口 ....................................................................................... 2204(Hu Zetao/Francis)

240.
Chinese tradition culture: Zanhua 簪花 ........................ 2213 （Xie Ke）

241.
Incense Culture 香道文化 ............................................ 2221 （Zeng Xin）

242.
The Imperial Civil Examination System 科举制度 ...... 2230

243.
Literature: Qu Yuan 文学：屈原 .................................. 2238(Jiang Caiyun/Tony)

244.
Games: pitch-pot game (Touhu) 投壶游戏 ................... 2244(Kuang Jing/Jin)

245.
Folk Art: Piao Se 民间艺术：飘色 .............................. 2253(Huang Mengyan/Mandy)

246.
Jingdezhen Porcelain 景德镇陶瓷 ................................ 2261(Li Dinghao/Leo)

247.
Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 ........................................... 2270 (Cao Jialong/caron)

248.
The Literati Painting of the Ming Dynasty: The Wu School 明代文人画：吴门画派 ................................................... 2278

249.
Thangka 唐卡 ............................................................... 2285（Yang Lingyue/Judy）

250.
Striking iron flower 打铁花 .......................................... 2294 (Fu Xinke/Finger)

251.
Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 ................................................................... 23029（Liu Li/Glen）

252.
The Evolution of the Official Selection System 仕进制度 2312（Xia Rong/Sharon)

=Here you can suggest your topic for your final exam paper=
Deadline: Sep 15, 2024

1. Sports: Cuju (蹴鞠)......（Liu Yi/Zer）

2. Science and Technology: Chinese Electrical Vehicles 中国电动汽车 ......(Cheng Linjia/Jason)

3. Chinese tradition culture: Ronghua—Velvet Flowers 绒花………(Xiao Feiyan)

4. Stage entertainment: northeast Errenzhuan (二人转).........(Wu Jiaying/Cathy)

5. Traditional Crafts: Dough Sculpture 面塑 ...... (Zhao Jing/winnie)

6. Nanchang Relic Museum for Haihun Principality of Han Dynasty (Yao Yiyun)

7. Grass cloth 夏布（Yu Yi/Memo）

8. The Legend of Zhen Huan 《甄嬛传》(Yang Lingyue/ Judy)

9.Chinese horror movies 中式恐怖片......(Zhou Xiaoqiao/ Summer)

10. Stand-up comedy 单口喜剧......(Huang Zechen/ Zachary)

11.Chinese tradition culture: birde-price（彩礼）……（Wang Yujiao/Wendy）

12. Chinese science fiction movies 中国科幻片......（Liu Peinan/Peter）

13.Xiang Embroidery蜀绣······（Liu Zhehui/Mary

14.Chinese traditional jewellery: Buyao(dangling ornament worn by women) （步摇）……（Shu Lin/Shirleen）

15. Tofu meatball with pig blood (猪血丸子) （Su Yi/Suri）

16. Sunzi’s Art of War: Source for All Books on War (孙子兵法) …… (Li Jia/Zoe)

17. The Temple of Heaven：Reverence with Awe and Gratitude（天坛）……（Li Ru/ Lee）

18. Education：training Schools （教育：补习班）……（Jiang Caiyun/Tony）

19. Chinese Dreamcore (中式梦核) ……（Tao Yu/Mikansei）

20.Lu Ban, China’s inventor（中国发明家——鲁班）……（Xiao Yixuan/Yuki）

21. Live-stream shopping（直播带货）……（Yang Fan/Shawn）

22.The Story of Ming Lan（知否知否，应是绿肥红瘦）......(Sha Lijia/Reika)

23. Cha Bai Xi/Tea Latte Art (茶百戏) …… （Fu Xinke/Finger）

23.Herbal tea（凉茶）……（Huang Mengyan/Mandy）

24.Chinese traditional art form：Seal carving（篆刻）……（Wang Yan/Doris ）

25.Rice cake(年糕）……（Chen Pingan/Grace）

26.Zhongyuan festival……(Pan Yilin/Ceci)

27.Dulong: Facial tattoo (独龙族：纹面)……（Zeng Xin）

27.The Return of the Pearl Princess（还珠格格）……（Zeng Wenjing/Zoey）

28.Chinese Food：Jiangxi Cuisine（赣菜）……（Jiao Mengting/Sherry）

29. "Cun Chao": China's village football league（“村超”：中国乡村足球联赛）……（Wu Ziyi/Andrew）

30. Chinese Musical Instrument: Konghou(箜篌)…… (Chen Zilan/Landy)

31. Chinese Bossy Fictions&Micro-drama（中国式霸总小说&短剧）……（Zhang Mengzhe/Nine）

32. Chinese Traditional Medicine (中医药）……（Kuang Jing/Jin）<----- Please check if this topic is not already treated in the textbook. ——— Mortise and Tenon Joint（榫卯结构）

33. Jingdezhen Porcelain……(Le Yuxuan/Lydia) <----- Please check if this topic is not already treated under "porcellain" in the textbook.
The Emotional Bearings and Cultural Connotations of the Moon Imagery in Song Poems (宋词中“月”意象的情感承载和文化内涵）

34. Music and instruments: Erhu ……（Hu Zheng/Leven）<----- Please check if this topic is not already treated under "Erhu" in the textbook.（National Belief: the Chinese Dream ）

35.The plaque and couplet in Chinese garden（园林匾额对联）……（Jiang Chenmei/Lilian）

36. Sun Wukong（孙悟空）……（Liu Huixaun/ Polly）

37. Traditional Chinese Pigments（中国传统颜料）……(Liu Zhuofan/Drovan)

38. Dragon Lantern Dance（舞龙灯）……（Zhou Jing/Amy）

39. Bamboo Weaving (竹编） ......（Zeng Man/ Emily)

40. Landscapes and Tourism: Harbin Ice and Snow World (冰雪大世界) ...... (Chen Mengzhu/ Chris)

41. Braised Chicken Rice (黄焖鸡米饭-Huang Men Ji Mifan)……(Jiang Yaping/Sunny)

42. Three Famous Chinese Mountains(中国三山)......(Liang Dan/Anne) <----- Please check if this topic is not already treated in the textbook.

43. Female Emperor---Wu Zetian......(Zhou Ranran/Jerry) <----- Please check if this topic is not already treated in the textbook.

44. Hotpot(火锅）……(Liu Jieyu/Erica) <----- Please check if this topic is not already treated in the textbook.

45. Abacus(中国珠算）……(Zhang Yange/Mia)

46. Hunan Rice Noodles（湖南米粉） ……(Cao Jialong/Caron)

47. Yao-Chinese folktales（中国奇谭）……(Chen Weiping/Jackie)

48. Chinese popular viral memes (中国网络社交媒体“热梗”）……(Liu Xinyu/Layla)

49. Douzhi (豆汁儿) ……(Lv Di/Ludy)

50.New Year Wood-block Paintings(木版年画）......(Chen Shanshan/Rebecca)

51.The rural revitalization （乡村振兴）......（Liu Zhouli/lovia）

52. Jing Gang Mountain(井冈山）......(Chen Kuanshun/Jason)

53. Intangible Cultural Heritage: Tongguan Kiln （铜官窑）......（Peng Lu/Julia）

54. Language: Hakka Dialect（客家话）……（Tang Yuewei/Eavan）

55. Rice noodle roll（肠粉）……（Zhou Yicen/Hannah）

56. Traditional Cuisine: Northeastern Chinese Cuisine(东北菜）…… （Wang Yue/Nora)

57. Yuelu Mountain (岳麓山)……(Zhou Xukai/Kyrie)

58.Traditional Crafts：Tie-Dye（扎染）……（Xie Ke）

59. Chinese-style sun protection (中式防晒）…… (Zhao Siyao/Caroline)

60. Fengshui (风水）…… (Zhang Shuai/Andy)

61.Yangshao Culture（仰韶文化）…… (Cai Yingchu/ Rachel)

62.Indigo Dyeing(蓝染)……(Long Jiayu/Tara)

63.Female Writers: Zhang Ailing, Chen Ping, Lin Yihan and Li Bihua……(Liao Wenyao/Rose)

64. Wedding dress in the Song Dynasty(宋代婚服）……(Peng Yingying/Becca)

65.The great unification in ancient China(中国古代的大一统思想)……(Ma Ruiqing/Raymond)

66. The Four Pillars of Destiny (八字).....（Li Dinghao / Leo）

67. Shaolin Temple (少林寺)......(Shi Zhanning/ Harper)

68. Single bamboo drifting（独竹漂）……(Guo Zibin/Binbin)

69. Cuisine: Changde spicy salted duck 酱板鸭传说的由来……(Zhou Ranran/Jerry)

70. Hui Culture(徽文化)......（Chen Guangzi /Alan）

71. Ma Zu Culture (妈祖文化）……（Liu Li/ Glen）

72. Table Manners …… (Tang Xinyu/Eric)

73. The Mongol nationality(蒙古族）...... ( Liu Zeyu/ Yew)

74. The Yingge Dance（英歌舞）......（Hu Zetao）

75. Palace Lantern（宫灯）......（He Chuwen/Lyra）

76. Chinese Term of Endearment（中国亲昵称谓）......（Huang Qi/Esther）

77. Entertainment: Deyunshe 德云社 ........（Wang Xuan/ Cynthia）

78.The God of Wealth(财神爷)......(Wu Jing/ Jennie)

=Session 1 Thursday Sep 5, 2024 19:00-21:35=
Please download the powerpoint presentation of the teacher here: [[Media:01_Chin_Lang_Cult_2024.pptx]].

=Session 2 Thursday Sep 12, 2024 19:00-21:35=
During the three hours today, the students are presenting the following 6 topics:

6.
Aesthetic ideals and social customs: The Four Most Handsome Men in Ancient China ...................................... 60 (Cheng Linjia/Jason) [[Media:Handsome_Men_2024.pptx]]

20.
Beverages: Milk Tea ........................................................ 186 (Peng Lu/Julia) [[Media:Milk_Tea_2024.pptx]]

21.
Beverages: Tea ................................................................. 193（Yang Fan/Shawn）[[Media:Tea_2024_fall.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Tea_2024.pptx]].)

22.
Beverages: The Liquor Culture of Ancient China ............ 198（Liu Zhuofan/Drovan）[[Media:Liquor_2024.pptx]]

33.
Clothing: Cheongsam ....................................................... 285 (Tang Yuewei/ Eavan) [[Media:Cheongsam_fall_2024.pptx]] (Please compare with old presentation from Spring 2024: [[Media:Cheongsam_2024.pptx]].)

41.
Education: The Nine-Grade Official Selection System in Wei, Jin, Southern and Northern Dynasties .............................. 367（Hannah/Zhou Yicen）[[Media:Official_Selection_System_2024.pptx]]

=Session 3 Thursday Sep 19, 2024 19:00-21:35=

All students: Please prepare these three texts in the textbook for today.

During the three hours today, the students are presenting the following 6 topics:

44. Facial Make-up: Cosmetics, Traditional Chinese Make-Up, p. 393 (Li Xiaosu/Jacinda) [[Media:Cosmetics_2024.pptx]]

50. Games: Go 围棋, p. 439 (Peng Yixin/ Eason) [[Media:Go_2024.pptx]]

51. Games: Kite Flying p. 445 （Liu Huixuan/ Polly）[[Media:Kite_2024.pptx]]

52. Games: Mahjong: An Ancient Chinese card play, p. 452(Zeng Wenjing/Zoey)[[Media:Mahjong_2024.pptx]]

53. Garden Culture: Gardens, p. 480(Jiang Chenmei/Lilian) [[Media:Gardens_2024.pptx]]

55. Garden culture: the Summer Palace, p. 493(Liu Zhehui/Mary) [[Media:Summer_Palace_2024.pptx]]

Homework:

1. Please read the six texts for next time in the textbook.

2. Please add your final exam paper topic and your name in the respective section above.

3. Take the surveys (EU: https://wn8ae3qwafbc11zv.mikecrm.com/9gdWrQT, 2024: https://wn8ae3qwafbc11zv.mikecrm.com/CTrdOjm).

=Session 4 Thursday Sep 26, 2024 19:00-21:35=

During the three hours today, the students are presenting the following 6 topics:

56. Garden Culture: Qingming Riverside Landscspe Garden 500 (Cai Yingchu/ Rachel)[[Media:Qingming_2024.pptx]]

57.Gender: Wu Zetian: The Only Female Emperor of Imperial China (Zhou Ranran/Jerry)[[Media:wuzetian.pptx]]

62. Landscapes and Tourism: Landscape, Five Famous Mountains p. 555（Wu Jing/Jennie）[[Media:Five_Mountains 1_2024.pptx]]，[[Media:Five_Mountains 2_2024.pptx]]

87. Literature: Contemporary Literature p. 818 (Chen Guangzi/Alan) [[Media:Contemporary_Chinese_Literature_2024.pptx]]

99. Minority cultures: The Ethnic Minorities’ Costumes p. 896(Zeng Man/Emily)[[Media:Costumes_2024.pptx]]

=Session 5 Thursday Oct 10, 2024 19:00-21:35=

104. Mythology: Gods and Immortals p. 949 (Wang Yue/Nora) p.949 [[Media:Gods and Immortals1_2024.pptx]], [[Media:Gods and Immortals2_2024.pptx]], [[Media:Gods and Immortals3_2024.pptx]]

69. Language: Chinese Dialects 626 (Long Jiayu/Tara)[[Media:Dialects_2024.pptx]]

101. Money culture: The tradition of Red Envelope and Lucky Money p. 917（Chen Pingan/Grace）[[Media:Red_Envelope_2024.pptx]]

102. Music and instruments: Guzheng p. 928 (Liu Zeyu/Yew)[[Media:Guzheng_2024.pptx]]

105. Mythology: Huli-jing p. 958(Ma Ruiqing/Raymond)[[Media:Huli-jing_2024.pptx]]

111. Opera: Tea-picking Opera p. 1004（Chen Kuanshun/Jason）[[Media:Tea-picking_Opera_2024fall.pptx]]

126. Science and Technology: China's Four New Inventions 1130 (Wang Xudong/Hue) [[Media:Four_New_Inventions(1)_2024.pptx]][[Media:Four_New_Inventions(2)_2024.pptx]]

=Session 6 Thursday Oct 17, 2024 19:00-21:35=

137. Social: The Long-life Lock p. 1241 （Shu Lin/Shirleen） [[Media:Long-life Lock_2024_fall.pptx]]

138. Social: Round Table Culture p. 1249（Yu Yi/Memo) [[Media:Round Table_2024.pptx]] [[Media:Round Table_2024_fall.pptx]]

139. Stage entertainment: Crosstalk 相声 p. 1257(Lv Di/Ludy) [[Media:Crosstalk_2024.pptx]] [[Media:Crosstalk_2024_fall.pptx]]

142. Traditional Crafts: Chinese Jade Culture p. 1280Zhang Yange(Mia) [[Media:Jade_2024.pptx]]

148. Traditional Crafts: Handcraft - Chinese Knots p. 1336(Chen Zilan/Landy) [[Media:Chinese Knots_2024.pptx]]

152. Traditional Cuisine: Chopsticks p. 1376(Peng Yingying/Becca) [[Media:Chopsticks(1)_2024.pptx]][[Media:Chopsticks(2)_2024.pptx]]

=Session 7 Thursday Oct 24, 2024 19:00-21:35=

153. Traditional Cuisine: Eight Major Cuisines of China p. 1381 (Tang Xinyu/Eric) [[Media:Eight_Cuisines_2024.pptx]]

154. Traditional Cuisine: Four Distinct Regional Cuisines p. 1398(Peng Jiayi/Eva) [[Media:Regional_Cuisines_2024.pptx]]

155. Traditional Cuisine: Breakfast Culture of Wuhan p. 1404 Chen Shanshan /Rebecca [[Media:Breakfast1_2024.pptx]][[Media:Breakfast2_2024.pptx]]

156. Traditional Cuisine: Tanghulu, Sugar-coated Haws on a Stick p. 1414(Chen Mengzhu/Chris) [[Media:Tanghulu_2024.pptx]]

157. Traditional Cuisine: Hotpot p. 1423（Xiao Yixuan/Yuki) [[Media:Hot Pot_Fall_2024.pptx]]

158. Traditional Cuisine: The Art of Chinese Cooking p. 1430(Liu Zhouli/ lovia)[[Media:Traditional Cuisine: The Art of Chinese Cooking_2024.pptx]]

=Student roll=
*https://bou.de/u/wiki/User:Cai_Yingchu -
*https://bou.de/u/wiki/User:Cao_Jialong a
*https://bou.de/u/wiki/User:Chen_Guangzi a
*Chen Kuanshun n
*Chen Mengzhu a
*Chen Pingan -
*Chen Shanshan a
*Chen Weiping a
*Chen Zilan a
*Cheng Linjia a
*https://bou.de/u/wiki/User:Fu_Xinke a
*Gong Tao n
*Guo Zibin n
*Han Yaxuan -
*He Chuwen n
*Hu ShanShan a
*Hu Zetao a
*Hu Zheng n
*Huang Mengyan -
*Huang Qi n
*Huang Zechen a
*Jiang Caiyun a
*Jiang Chenmei n
*Jiang Yaping a
*Jiao Mengting a
*Kuang Jing a
*Le Yuxuan a
*Li Dinghao a
*Li Jia a
*Li Ru a
*Li Songlin a
*Li Xiaosu a
*Liang Dan a
*Liao Wenyao a
*Liu Huixuan a
*Liu Jieyu a
*Liu Li2 -
*Liu Peinan a
*Liu Xinyu2 -
*Liu Yi2 a
*Liu Zeyu a
*Liu Zhehui -
*Liu Zhouli -
*Liu Zhuofan a
*Long Jiayu a
*Lv Di a
*Ma Ruiqing a
*Pan Yilin a
*Peng Jiayi -
*https://bou.de/u/wiki/User:Peng_Jiayi n
*Peng Lu a
*Peng Yingying -
*Peng Yixin a
*Sha Lijia a
*Shi Zhanning a
*Shu Lin2 a
*Su Yi a
*Tang Xinyan a
*Tang Xinyu n
*Tang Yuewei a
*Tao Yu a
*Wang Xuan2 a
*Wang Xudong -
*Wang Yan2 a
*Wang Yue a
*Wang Yujiao a
*Wu Jiaying a
*Wu Jing a
*Wu Ziyi a
*Xia Rong -
*Xiao Feiyan a
*Xiao Yixuan a
*Xie Ke -
*Yang Fan a
*Yang Hanxu a
*Yang Lingyue a
*Yao Yiyun a
*Yu Yi n
*Zeng Man n
*Zeng Wenjing n
*Zeng Xin a
*Zhang Mengzhe n
*Zhang Rui3 n
*Zhang Shuai a
*Zhang Yange a
*Zhao Jing a
*Zhao Siyao a
*Zhou Jing a
*Zhou Ranran a
*Zhou Xiaoqiao n
*Zhou Xukai a
*Zhou Yicen n
*https://bou.de/u/wiki/User:Zhou_Yicen -

=Session 8 Thursday Oct 31, 2024 19:00-21:35=

Today, we start a field research study under the HUNNU JM Research Centre of Excellence (EU grant).

The study is intended to compare learning a foreign language with AI and without AI.

By participating in the study, you agree that your data will be collected. However, the data will first be anonymized and only as anonymized data analyzed and compared with other sets of data. Some general information like study discipline, year and sex will also be used. The results are inteded to be published in scientific publications.

Task 1: Please decide whether you

- want to use

- or not want to use

an AI app with a daily dialogue of 7 phrases to improve your foreign (English, Korean, Japanese) language learning until end of the year.

The groups should almost be equally large.

The group that decides not to use an AI app to improve their language learning are not allowed to use any AI app to improve their language learning. It should not learn less, but try to learn more with humans and from books.

==AI group==
*https://bou.de/u/wiki/User:Cao_Jialong a
*https://bou.de/u/wiki/User:Chen_Guangzi a 95, 加分: 0, 0
*https://bou.de/u/wiki/User:Chen_Mengzhu a 90, 加分: 0,
*https://bou.de/u/wiki/User:Chen_Shanshan a 91, 加分: 0
*https://bou.de/u/wiki/User:Chen_Weiping 90, a
*https://bou.de/u/wiki/User:Chen_Zilan 95, a
*https://bou.de/u/wiki/User:Cheng_Linjia a 92, 加分: 5 = '''97''',
*https://bou.de/u/wiki/User:Fu_Xinke a
*https://bou.de/u/wiki/User:Hu_Shanshan a 83, 加分: 0,0
*https://bou.de/u/wiki/User:Hu_Zetao a,0,0,
*https://bou.de/u/wiki/User:Huang_Zechen a 100, 加分: 5 = '''100'''
*https://bou.de/u/wiki/User:Jiang_Caiyun a, 0,0
*https://bou.de/u/wiki/User:Jiang_Yaping a
*https://bou.de/u/wiki/User:Jiao_Mengting 91, a
*https://bou.de/u/wiki/User:Kuang_Jing a
*https://bou.de/u/wiki/User:Le_Yuxuan 92, a
*https://bou.de/u/wiki/User:Li_Dinghao a, 0,0
*https://bou.de/u/wiki/User:Li_Jia a
*https://bou.de/u/wiki/User:Li_Ru a
*https://bou.de/u/wiki/User:Li_Songlin a 70, 加分: 5 = '''75'''
*https://bou.de/u/wiki/User:Li_Xiaosu a 86, 加分: 0, 0,-1
*https://bou.de/u/wiki/User:Liang_Dan 82, a
*https://bou.de/u/wiki/User:Liao_Wenyao a
*https://bou.de/u/wiki/User:Liu_Huixuan a 93, 加分: 5 = '''98'''
*https://bou.de/u/wiki/User:Liu_Jieyu a, 0
*https://bou.de/u/wiki/User:Liu_Peinan a 90, 加分: 0
*https://bou.de/u/wiki/User:Liu_Yi2 a 100, 加分: 5 = '''100'''
*https://bou.de/u/wiki/User:Liu_Zeyu a 90, 加分: 5 = '''95'''
*https://bou.de/u/wiki/User:Liu_Zhuofan a 90, 加分: 5 = '''95'''
*https://bou.de/u/wiki/User:Long_Jiayu a 90, 加分: 0
*https://bou.de/u/wiki/User:Lv_Di 88, a
*https://bou.de/u/wiki/User:Ma_Ruiqing a 95, 加分: 0, 0,0
*https://bou.de/u/wiki/User:Pan_Yilin a, 0,0
*https://bou.de/u/wiki/User:Peng_Lu a 94, 加分: 0
*https://bou.de/u/wiki/User:Peng_Yixin a 89, 加分: 0
*https://bou.de/u/wiki/User:Sha_Lijia 85, a
*https://bou.de/u/wiki/User:Shi_Zhanning a 92, 加分: 0
*https://bou.de/u/wiki/User:Shu_Lin2 91, a
*https://bou.de/u/wiki/User:Su_Yi a 86, 加分: 5 = '''91'''
*https://bou.de/u/wiki/User:Tang_Xinyan a 90, 加分: 0
*https://bou.de/u/wiki/User:Tang_Xinyu a 88, 加分: 0, -1
*https://bou.de/u/wiki/User:Tang_Yuewei a 88, 加分: 5 = '''93'''
*https://bou.de/u/wiki/User:Tao_Yu a, 0
*https://bou.de/u/wiki/User:Wu_Jing a, 0,0
*https://bou.de/u/wiki/User:Wang_Xuan2 a, 0,0
*https://bou.de/u/wiki/User:Wang_Yan2 a 91, 加分: 0
*https://bou.de/u/wiki/User:Wang_Yue a 89, 加分: 0
*https://bou.de/u/wiki/User:Wang_Yujiao 87, a
*https://bou.de/u/wiki/User:Wu_Jiaying a
*https://bou.de/u/wiki/User:Wu_Jing a 96, 加分: 0, 0
*https://bou.de/u/wiki/User:Wu_Ziyi 92, a
*https://bou.de/u/wiki/User:Xiao_Feiyan a
*https://bou.de/u/wiki/User:Xiao_Yixuan a 92, 加分: 5 = '''97''', 0,
*https://bou.de/u/wiki/User:Yang_Fan a 90, 加分: 0, 0
*https://bou.de/u/wiki/User:Yang_Hanxu a,0
*https://bou.de/u/wiki/User:Yang_Lingyue a
*https://bou.de/u/wiki/User:Yao_Yiyun a
*https://bou.de/u/wiki/User:Zeng_Xin a, 0,
*https://bou.de/u/wiki/User:Zhang_Shuai a
*https://bou.de/u/wiki/User:Zhang_Yange 87, a
*https://bou.de/u/wiki/User:Zhao_Jing a, 80
*https://bou.de/u/wiki/User:Zhao_Siyao a 93, 加分: 0
*https://bou.de/u/wiki/User:Zhou_Jing a
*https://bou.de/u/wiki/User:Zhou_Xukai a, 0
*https://bou.de/u/wiki/User:Zhou_Ranran a 100, 加分: 5 = '''100'''

==Human group==
*https://bou.de/u/wiki/User:Cai_Yingchu 0, 86, 加分: 0, 0,0, -1,-1
*https://bou.de/u/wiki/User:Chen_Kuanshun n 85, 加分: 0, 0
*https://bou.de/u/wiki/User:Chen_Pingan 0, 91, 加分: 5 = '''96''', 0,0
*https://bou.de/u/wiki/User:Gong_Tao n
*https://bou.de/u/wiki/User:Guo_Zibin 88 n
*https://bou.de/u/wiki/User:Han_Yaxuan 0, 0,0, -1,-1
*https://bou.de/u/wiki/User:He_Chuwen
*https://bou.de/u/wiki/User:Hu_Zheng n
*https://bou.de/u/wiki/User:Huang_Mengyan 0,
*https://bou.de/u/wiki/User:Huang_Qi n
*https://bou.de/u/wiki/User:Jiang_Chenmei n 91, 加分: 1 = '''92'''
*https://bou.de/u/wiki/User:Liu_Li2 0, 0,0
*https://bou.de/u/wiki/User:Liu_Xinyu2 0, 0,0 , -1
*https://bou.de/u/wiki/User:Liu_Zhehui 0, 91, 加分: 1 = '''92''', 0,0
*https://bou.de/u/wiki/User:Liu_Zhouli 0, 93, 加分: 0, 0,0
*https://bou.de/u/wiki/User:Peng_Jiayi n 88, 加分: 5 = '''93'''
*https://bou.de/u/wiki/User:Peng_Yingying 87, 0, 0,0
*https://bou.de/u/wiki/User:Wang_Xudong 0, 85, 加分: 0, 0,0, -1
*https://bou.de/u/wiki/User:Xia_Rong n
*https://bou.de/u/wiki/User:Xie_Ke 0, 0,0, -1,-1
*https://bou.de/u/wiki/User:Yu_Yi 90, n
*https://bou.de/u/wiki/User:Zeng_Man n 97, 加分: 0
*https://bou.de/u/wiki/User:Zeng_Wenjing n 94, 加分: 0
*https://bou.de/u/wiki/User:Zhang_Mengzhe n
*https://bou.de/u/wiki/User:Zhang_Rui3 n 85, 加分: 0, -1
*https://bou.de/u/wiki/User:Zhou_Xiaoqiao n
*https://bou.de/u/wiki/User:Zhou_Yicen 0, 89, 加分: 5 = '''94'''

==Task 2==
Every group should take some notes every day on your wiki homepage about your language learning. You can also write "Today I did not do anything for my language learning."

How to find your homepage?

https://bou.de/u/wiki/User:Tang_Yuewei

or

https://bou.de/u/wiki/User:Liu_Yi2

Then click on edit. Input two new lines (leave one line free) and then write

Also, in the name list of the groups, please add "f" or "m" for female or male, your birth date, your study subject (incl. language), study year, if you come from "city" or "land", from "Changsha" or from a different city

\= Oct 31, 2024 \=

Today I talked with TalkAI about hobbys.

==Student Presentations today==
165. Worship: Chinese Incense Culture p. 1479(Tang Xinyan/Estrella)[[Media:Incense_2024.pptx]]

168. Martial Arts: Chinese Swordsman Spirit p. 1502(Zhang Rui) [[Media:Swordsman_2024.pptx]]

169. Cuisine: Luosifen p. 1513(Wang Xuan/Cynthia)[[Media:Luosifen_2024.pptx]]

171. Science and Technology: Taobao(淘宝) p. 1531（Li Songlin/Solin)[[Media:Taobao(1)_2024.pptx]]
[[Media:Taobao(2)_2024.pptx]][[Media:Taobao(3)_2024.pptx]]

174. Traditional Cuisine: Jiaozi p. 1561 (Liu Yi/Zer)[[Media:Jiaozi_2024.pptx]]

=Session 9 Thursday Nov 7, 2024 19:00-21:35=

176. Traditional Crafts: Handcraft - Oil-paper Umbrella p. 1581（Wang Yan/Doris）[[Media:Oil-paper_Umbrella_2024.pptx]]

179. Traditional and Modern Views on Marriage and Love p. 1608(Zhao Siyao/Caroline) [[Media:Marriage_and_Love_(1)2024.pptx]][[Media:Marriage and love (2)]]

180. Traditional Cuisine: Tangyuan p. 1615 (Su Yi/Suri) [[Media:Tangyuan_2024.pptx]]

184. The Chinese tradition of ancestor worship p. 1651(Shi Zhanning/Harper)[[Media:Ancestor_Worship_2024-.pptx]]

186. The “reference” of Chinese Music p. 1670(Huang Zechen/Zachary)[[Media:Chinese_Music_2024.pptx]]

188. Science and Technology: Mobile Games（手游） p. 1691 (Liu Peinan/Peter)[[Media:Mobile_Games_2024.pptx]]

189. Clothing: Vintage Clothing p. 1697(Hu Shanshan/Maddy)[[Media:Vintage_Clothing_2024.pptx]]

=Session 10 Thursday Nov 14, 2024 19:00-21:35=

191. Aesthetic ideals and social customs: The Culture of Flowers p. 1712（Chen Weiping/Jackie）[[Media:Flowers_2024.pptx]][[Media:Flowers_2024.pptx]]

193. Science and Technology: Buytogether（PDD) p. 1729（Wang Yujiao/Wendy）[[Media:PDD_2024.pptx]]

194. Aesthetic ideals and social customs：Marriage and Burial Customs of Tujia People p. 1748(Jiao Mengting/Sherry)[[Media:Marriage_and_Burial_2024.pptx]][[Media:Marriage_and_Burial(2)_2024.pptx]][[Media:Marriage_and_Burial(3)_2024.pptx]]

195. Traditional Cuisine: Breakfast Culture of Guangdong传统美食：广东早餐文化 p. 1753（Wu Ziyi/Andrew）[[Media:Breakfast_Culture_of_Guangdong_2024_(1).pptx]][[Media:Breakfast_Culture_of_Guangdong_2024_(2).pptx]] [[Media:Breakfast_Culture_of_Guangdong_2024_(3).pptx]]

196. Telecast: Become a Farmer 种地吧 p. 1765（Sha Lijia/Reika）[[Media:Become_a_Farmer_2024_(1).pptx]]
[[Media:Become_a_Farmer_2024_(2).pptx]]

197. Animals: Chinese Rural Dogs 动物：中华田园犬 p. 1773 (Zhao Jing/winnie)[[Media:Chinese_Rural_Dogs2024.pptx]]

=Session 11 Thursday Nov 21, 2024 19:00-21:35=

198. Clothing: Hanfu 汉服：揭示中国传统服饰之美 p. 1781（Guo Zibin/Anne）[[Media:Hanfu_2024.pptx]]

200. Garden Culture: Suzhou Gardens 苏州园林 p. 1795(Liang Dan/Anne)[[Media:Suzhou_Gardens_2024.pptx]]

201. Traditional crafts: Moon-shaped Fans 传统技艺：团扇 p.1806(Le Yuxuan/Lydia)[[Media:Moon-shaped_ Fans_2024.pptx]]

202. Minority cultures: Miao Silver Ornaments Culture 苗族银饰文化 p. 1827(Yang Hanxu/Hansu)[[Media:Miao_Silver_Ornaments_2024.pptx]]

203. Mysterious culture: Facial Physiognomy 相面术 p. 1836(Zhou Xiaoqiao）[[Media:Facial_ Physiognomy_2024.pptx]]

204. Games: Chinese Chess 游戏：象棋 p. 1847(Zhou Xukai/Kyrie)[[Media:Chinese_Chess_2024.pptx]]

=Session 12 Thursday Nov 28, 2024 19:00-21:35=

#Student roll
#Final Exam Paper: No AI. If AI: Prompt, adjustments at the References Section
#Language Learning Progress Diary
#Remaining presentations

207. The "Four Gentlemen": Plum, Orchid Bamboo, Chrysanthemum “四君子”的象征意义 p. 1885 （Hu Zheng/ Leven）[[Media:Four_Gentlemen_2024.pptx]]

208. Traditional festivals: The Flower Fairy Festival 花朝节 p.1898 （Gong Tao/Gisele) [[Media:Flower_Fairy_Festival_2024.pptx]]

211. Beverages: Sexy Tea 饮品：茶颜悦色 p. 1926 (Huang Qi/ Esther)[[Media:Sexy_Tea_2024.pptx]]

212. Opera: Flower-drum Opera 花鼓戏 p. 1935(Zhou Jing/ Amy)[[Media:Flower-drum_Opera_2024.pptx]]

213. Traditional Festivals: Shangsi Festival 上巳节 p. 1943 （Li Jia/ Zoe）[[Media:Shangsi_Festival_2024.pptx]]

214. Ancient Chinese Women's Culture: Ji Sor (Self-combing female) 自梳女 p. 1949 (Wu Jiaying Cathy)[[Media:Self-combing_female_2024.pptx]]
Homework: choose a final exam topic: deadline Dec 5 12:00 pm (noon)
=Session 13 Thursday Dec 5, 2024 19:00-21:35=
Today: 13 presentations, each 10 minutes, strict time control

216. Ancient Chinese Women's Culture：Nüshu (Women's Script) 女书 p. 1970（He Chuwen/Lyra）[[Media:Women's_Script_2024.pptx]]

219. Chinese snack: spicy gluten 中国小吃：辣条 p. 2003(Jiang Yaping/Sunny)[[Media:spicy_gluten_2024.pptx]]

220. Social Phenomenon: Marriage: Women Being Urged to Get Married 婚姻：被催婚的女性 p. 2010 Liu Xinyu[[Media: Urged_to_Get_Married_2024.pptx]]

221. Chinese mythology: Chinese Dragon Culture 中国龙是什么 p. 2019(Zhang Shuai / Andy)[[Media:Chinese_Dragon_2024.pptx]]

223. The Torch of Unity: Celebrating Torch Festival Among China's Ethnic Minorities 团结的火炬——中国少数民族庆祝火把节 p. 2041 Xiao Feiyan [[Media:Torch_Festival_2024.pptx]]

224. Chinese Painting: A Thousand Miles of Rivers and Mountains 《千里江山图》 p. 2048(Yao Yiyun/Olivia）[[Media:Chinese_Painting_2024.pptx]]

225. Festival: Qixi Festival 七夕节 p. 2055（Li Ru/Lee）[[Media:Qixi_Festival_2024.pptx]]

227. Education: Chicken Child (Fired-up Child) 教育：鸡娃 p.2071(tao yu/mikansei)[[Media:Chicken_ Child_2024.pptx]]

228. Chinese Science Fiction: The Three-Body Problem 中国科幻小说：《三体》 p. 2083(Zhang Mengzhe/Nine)[[Media:The_Three-Body_Problem_2024.pptx]]

229. Ganshi in Xiangxi: The Cycle of Life and Death under Ancient Witchcraft 湘西赶尸：古老巫术下的生死轮回 p.2092 (Liao Wenyao/Rose)[[Media:Ganshi_2024.pptx]]

231. Chinese Animation 中国动画传统 p. 2110（pan yilin/ceci）[[Media:Animation_2024.pptx]]

235. Music and Instruments: Suona Horn 唢呐 p. 2157（Liu Jieyu/Erica）[[Media:Suona_Horn_2024.pptx]]

238. Music and instrument: Ancient Chinese pentatonic scale – Gong, Shang, Jue, Zhi, Yu 五声音阶，汉族古代音律：宫—商—角—徵—羽 p. 2192 (Han Yaxuan)[[Media:pentatonic_scale_2024.pptx]]

=Session 14 Thursday Dec 12, 2024 19:00-21:35=
Today: 12 presentations, each 10 minutes, strict time control

239. Social Phenomenon: Mobile Population 社会现象：流动人口 p. 2204(Hu Zetao/Francis)[[Media:Mobile_Population_2024.pptx]]

240. Chinese tradition culture: Zanhua 簪花 p. 2213 （Xie Ke）[[Media:Zanhua_2024.pptx]]

241. Incense Culture 香道文化 p. 2221 （Zeng Xin）[[Media:Incense_Culture_2024.pptx]]

243. Literature: Qu Yuan 文学：屈原 p. 2238(Jiang Caiyun/Tony)[[Media:Qu_Yuan_2024.pptx]]

244. Games: pitch-pot game (Touhu) 投壶游戏 p. 2244(Kuang Jing/Jin)[[Media:Touhu_2024.pptx]]

245. Folk Art: Piao Se 民间艺术：飘色 p. 2253(Huang Mengyan/Mandy)[[Media:Piao_Se_2024.pptx]]

246. Jingdezhen Porcelain 景德镇陶瓷 p. 2261(Li Dinghao/Leo)[[Media:Jingdezhen_Porcelain_2024.pptx]]

247. Folk Traditional Customs: Fireworks and Firecrackers 民间传统习俗：烟花和爆竹 p. 2270 (Cao Jialong/caron)[[Media:Fireworks_and_Firecrackers_2024.pptx]]

249. Thangka 唐卡 p. 2285（Yang Lingyue/Judy）[[Media:Thangka_2024.pptx]]

250. Striking iron flower 打铁花 p. 2294 (Fu Xinke/Finger)[[Media:Striking_iron_flower _2024.pptx]]

251. Chinese Cuisine: Xiang Cuisine – One of the Eight Major Cuisines 湘菜 ................................................................... 23029（Liu Li/Glen）[[Media:Xiang Cuisine_2024.pptx]]

252. The Evolution of the Official Selection System 仕进制度 2312（Xia Rong/Sharon)[[Media:Evolution_of_the_Official_Selection_System_2024.pptx]]

=Session 15 Thursday Dec 19, 2024 19:00-21:35=
Everybody gets a work sheet for today to finalise the research project

User:Jiao Mengting

2024-11-28T10:40:45Z

Jiao Mengting:

User:Jiao Mengting

2024-11-26T05:26:00Z

Jiao Mengting:

User:Jiao Mengting

2024-11-22T04:11:48Z

Jiao Mengting:

User:Jiao Mengting

2024-11-20T07:07:07Z

Jiao Mengting:

User:Jiao Mengting

2024-11-19T02:40:15Z

Jiao Mengting:

File:Marriage and Burial(3) 2024.pptx

2024-11-14T15:42:09Z

Jiao Mengting: