User:Jiang Jiayu

My name is Jiang Jiayu. I come from Jiangxi Province and I'm 24 years old. I joined the Communist Party of China in 2022. I enjoy playing badminton in my spare time and I love all spicy food, especially hot pot.I really like the city of Changsha. If there is a chance in the future, I hope I can live in Changsha.

Final Exam Paper

Nanchang Rice Noodles and Clay Pot Soup

1.The "Golden Partner" of Breakfast

In the streets and alleys of Nanchang, the morning hustle and bustle is always awakened by a bowl of mixed noodles and a pot of clay pot soup. This pair, hailed as the "golden partner" of breakfast, not only marks the start of a day's energy for locals but also carries the taste memories of Nanchang people, becoming the most distinctive calling card of the city's culinary culture. From the humble eateries in the old town to the chain stores in the new business districts, almost every breakfast place features these two signature dishes. With their most simple and genuine flavors, they have deeply integrated into the daily life of Nanchang people and allow every visitor to understand the essence of Jiangxi cuisine.

2.The Transformation from Rice to Noodles

The reason why Nanchang mixed noodles have become the "top star" on the breakfast table lies in its irreplaceable smooth and chewy texture, and the birth of this texture is foreshadowed from the selection of rice. Nanchang is located in the lower reaches of the Ganjiang River, where the fertile alluvial plain produces high-quality late rice. This rice, with its plump grains and moderate starch content, is an ideal raw material for making rice noodles. Local artisans have strict standards for rice selection, insisting on using late rice harvested in the current year and removing broken grains and impurities before proceeding to the next step. The process of making rice noodles is like a patient practice, with each step holding its secrets. The first step is soaking, where the late rice is soaked in clean water for 6 to 8 hours until the grains are fully hydrated and can be crushed easily with a gentle pinch, ensuring the smoothness of the subsequent grinding process. After soaking, the rice grains are ground into a thick rice slurry using either a stone mill or a modern grinding machine. The concentration of the slurry must be strictly controlled; if it's too thin, the noodles will break easily, and if it's too thick, the texture will be too hard. The ground slurry is then filtered through a cloth to remove any remaining rice residue, ensuring the slurry is pure and free of impurities.

The next step is steaming, which is crucial for the texture of the noodles. Artisans evenly spread the slurry on a specially made bamboo steaming tray, controlling the thickness to 2 to 3 millimeters, and then place the tray in a steamer. It is steamed over high heat for 3 to 5 minutes until the slurry solidifies into a thin rice sheet. The steamed rice sheet must be immediately removed and placed on a clean bamboo mat to cool down. Once the temperature drops to room temperature, it is cut into evenly sized strips, with Nanchang people preferring thinner noodles, about 1 centimeter wide, as they are easier to coat with sauce. The cut noodles are then sun-dried for 2 to 3 days in a well-ventilated and shady area until their moisture content meets the standard. At this point, the noodles are white and have a tender yet resilient texture, making them easy to store and cook later.

3.Soul Sauces

When it comes to consumption, the dried noodles are briefly boiled in boiling water for 30 seconds to 1 minute, then rinsed with cold water to remove excess starch, and drained. A base of springy and chewy noodles is thus prepared. However, what truly brings the Nanchang mixed noodles to life is the special sauce. The sauce for Nanchang mixed noodles is characterized by its "salty, fresh, fragrant, and spicy, with rich layers", made from a precise blend of various seasonings. Among them, soy sauce, rice vinegar, and chili oil are the "three soul seasonings". The soy sauce used is locally brewed light soy sauce, which, after long-term fermentation, has a salty and fresh taste with a hint of sweetness, not overly heavy; the rice vinegar is either Zhenjiang rice vinegar or local rice vinegar, with a moderate acidity that effectively enhances the freshness and balances the saltiness of the soy sauce; the chili oil is the finishing touch, made from Guizhou or local small red peppers, mixed with sesame seeds and Sichuan pepper, and poured over with hot rapeseed oil, giving off a rich aroma and a mellow spiciness without irritating the stomach.

In addition to the core sauce, the combination of ingredients also shows great ingenuity. Crispy radish cubes are indispensable, made from fresh white radishes, cut into small cubes and salted, then sun-dried and stir-fried, offering a crisp and tender texture with a hint of saltiness; the crispy peanuts need to be soaked in warm water to remove the red skin, then fried and sprinkled with a little salt, leaving a lingering fragrance in the mouth; the green scallions should be from local small scallions, finely chopped, adding both color and a fresh aroma. Some stores also add ingredients like green beans, pickled beans, and seaweed threads according to the season, making the mixed noodles even more flavorful. Stir all the ingredients thoroughly with the rice noodles until each strand is coated with the rich sauce. The first taste is spicy and fragrant, followed by the umami of soy sauce and the sweet aftertaste of vinegar. Paired with the crispy radish cubes and the crispy peanuts, the flavors are distinct and immediately awaken the dormant taste buds.

4.The "Soul" Nourishment from Slow Simmering

If Nanchang mixed rice noodles are the "bones" of breakfast, then the clay pot soup is the indispensable "soul". Its rich flavor, achieved through slow simmering, perfectly complements the dryness of the noodles. The uniqueness of the clay pot soup lies in its container - a specially made small clay pot. This pot is made from local clay, with thick walls and good air permeability, allowing the ingredients to be heated evenly during the simmering process while retaining their nutrients and aroma. The pot is not large, with each pot just enough for one person, embodying the concept of "one pot, one meal" in a refined way.

The ingredients for the clay pot soup are extremely diverse, ranging from common meats to nourishing herbs, all of which can be used. The most popular is the pork rib clay pot soup, which uses fresh pork ribs cut into 3-4 cm segments, soaked in water for half an hour to remove blood and impurities, and then marinated with cooking wine or ginger slices for 10 minutes to remove the fishy smell. The egg and meatball soup is a must-have at home, using fresh pork leg meat, hand-chopped into minced meat, seasoned with a little salt, pepper, and light soy sauce, and then formed into meatballs. One egg is added to make the texture tender and fresh. The cuttlefish clay pot soup is even more delicious, using dried cuttlefish soaked in advance and cut into small pieces, simmered together with pork ribs or lean meat, and the freshness of the cuttlefish perfectly blends with the richness of the meat. In addition, there are chicken soup, duck soup, pigeon soup, etc., combined with nourishing herbs such as red dates, wolfberries, codonopsis, and gastrodia, which are not only delicious but also have health benefits.

The simmering process of the clay pot soup is a long wait, highlighting the craftsmanship. Shopkeepers usually start preparing the night before, placing the processed ingredients in the clay pot, adding an appropriate amount of water and a little salt and ginger slices, and sealing the pot mouth. Then, the clay pots are placed in a specially designed simmering stove, with red-hot charcoal laid at the bottom, and the pots are stacked layer by layer, using the residual heat of the charcoal for slow simmering. The simmering time is usually 4-6 hours, and some nourishing soups even need to be simmered overnight. During the slow simmering, the ingredients in the pot gradually release their nutrients and aroma, the soup thickens and becomes rich, and the meat becomes tender and flavorful, easily falling off the bone. When the pot lid is opened, a rich aroma fills the air. The soup is clear but full of flavor, and every sip is filled with the essence of the ingredients.

It is worth mentioning that the simmering technique of Nanchang clay pot soup did not come out of nowhere. It has a long historical origin, dating back to the Song Dynasty. According to historical records, the ancestors of Nanchang began to use clay pots to simmer soup in the Song Dynasty, and at that time, the clay pot soup was mainly used as a tonic for the nobility and scholars. After hundreds of years of inheritance and development, the simmering technique of the clay pot soup has been continuously improved, from ingredient selection to heat control, forming a unique set of standards. In 2017, the simmering technique of Nanchang clay pot soup was officially listed in the provincial-level intangible cultural heritage list of Jiangxi Province, which not only recognizes this technique but also highlights its profound cultural value. Today, this ancient technique still thrives in modern society, becoming an important carrier of Nanchang's food culture.

The combination of Nanchang mixed rice noodles and clay pot soup is a model of food pairing, creating a "dry and wet complementarity, hot and cold balance" dining experience. A bowl of dry and chewy noodles, paired with a pot of warm and rich clay pot soup, first brings the spicy and fragrant taste of the noodles, and then a sip of hot soup warms the mouth and reaches the heart, instantly relieving the spiciness. This combination not only harmonizes the flavors but also meets the dietary needs of the human body. Eating it on an empty stomach in the morning provides the body with carbohydrates from the noodles for energy, as well as proteins and nutrients from the clay pot soup to nourish the stomach and intestines. For the people of Nanchang, this combination has long transcended the mere meaning of food, evolving into a daily ritual. Whether it's a busy office worker or a leisurely elderly person, they are all willing to spare a few minutes in the early morning to enjoy this simple yet pure delicacy.

5.Historical Origin and Cultural Heritage

The inheritance of Nanchang rice noodles and clay pot soup is not only the continuation of skills but also the transmission of culture. Nowadays, with the development of urbanization, more and more Nanchang delicacies have left Jiangxi and spread across the country. Nanchang mixed rice noodles and clay pot soup have also become popular choices in many cities' breakfast shops. However, no matter where they are, Nanchang people's attachment to this flavor remains unchanged. It is like a bond, connecting the past and present of Nanchang people, as well as the city's vitality and warmth. In Nanchang's breakfast shops, you can always see such a scene: elders with children, office workers hurriedly taking their seats, all ordering a bowl of mixed rice noodles and a pot of clay pot soup, chatting while eating, with the aroma of food and a warm atmosphere filling the air.

From the meticulous selection of rice, grinding of the paste, and steaming, to the ingenious design of the sauce and ingredients; from the firing of the clay pots, the matching of ingredients, to the patience of slow simmering, every step in the making of Nanchang rice noodles and clay pot soup showcases the craftsmanship and wisdom of Nanchang people. They are not only delicious foods but also a microcosm of Nanchang culture, carrying the historical memories and humanistic sentiments of this city. For every Nanchang person, this bowl of mixed rice noodles and this pot of clay pot soup have long surpassed the realm of food, becoming a deep-rooted homesickness. No matter how far they go, as long as they taste this familiar flavor, they can feel the warmth of home. And for every visitor, tasting Nanchang rice noodles and clay pot soup is the best way to understand Nanchang, experiencing the city's enthusiasm and inclusiveness in the midst of the hustle and bustle.

Reference

1.李志强. 中国米粉文化图鉴[M]. 上海：上海文化出版社，2024：89-92.（内容涵盖南昌米粉制作技艺与风味特色）

2.王淑娟. 赣菜家常菜精髓[M]. 南昌：江西科学技术出版社，2023：145-147.（含米粉蒸肉、瓦罐汤制作方法）

3.张建国. 中式传统食材加工技艺大全[M]. 北京：中国轻工业出版社，2022：201-203.（详细介绍蒸肉粉制作工艺）

4.江西省文化和旅游厅 编纂. 江西省级非物质文化遗产名录汇编（2017年度）[M]. 南昌：江西美术出版社，2017：156-158.

Terms

Late rice soaking 晚米浸泡; Rice milk filtration 米浆过滤; Rice sheet steaming and cutting 蒸皮切条; Rice noodle drying 米粉晾晒; Blanching and cooling rice noodles 烫粉过凉; Special sauce 特制酱料; Fermented light soy sauce 发酵生抽; Poured chili oil 泼制辣椒油; Flavor-enhancing mature vinegar 提鲜香醋; Pottery clay pot 陶土瓦罐; Slow simmering over charcoal fire 木炭慢煨; Sealed simmering 密封煨制; One pot per simmer 一罐一煨; Intangible cultural heritage simmering technique 非遗煨制技艺; Nanchang Rice noodles and clay pot soup 南昌米粉和瓦罐煨汤; Rice noodle steaming 米粉蒸制; Spicy soup-soaked rice noodles 辣汤浸粉; Dry-wet complementary matching 干湿互补搭配

Question

1、What is the "golden pair" of Nanchang breakfast?

2、 What is the main raw material for making Nanchang rice noodles?

3、 What is the characteristic of the container for simmering Nanchang clay pot soup?

4、In which year was the simmering technique of Nanchang clay pot soup included in the provincial intangible cultural heritage list?

5、 What kind of dining experience can clay pot soup form when paired with Nanchang mixed rice noodles?

Answers

1、Nanchang mixed rice noodles and clay pot soup.

2、High-quality late rice.

3、It is made of local pottery clay with a thick wall, good air permeability and a moderate capacity (for one person).

4、2017.

5、 A dining experience of complementary dry and wet textures, and balanced warm and cool tastes.

期末论文

南昌米粉和瓦罐煨汤

1、早餐界的 “黄金搭档”

在南昌的街头巷尾，清晨的烟火气总是由一碗拌粉、一罐瓦罐汤率先唤醒。这对被誉为早餐界“黄金搭档”的组合，不仅是本地人一天能量的起点，更承载着南昌人的味觉记忆，成为这座英雄城饮食文化最鲜明的名片。从老城区的苍蝇小馆到新商圈的连锁门店，几乎每一家早餐店都离不开这两样招牌，它们以最质朴的滋味，深深融入南昌人的日常生活，也让每一位到访者读懂赣味的精髓。

2、从米到粉的蜕变

南昌拌粉之所以能成为早餐桌上的“顶流”，核心在于其无可替代的爽滑劲道口感，而这份口感的诞生，从选米环节便埋下了伏笔。南昌地处赣江下游，肥沃的冲积平原孕育出优质晚米，这种米粒饱满、淀粉含量适中，是制作米粉的绝佳原料。当地匠人对选米有着严苛的标准，必须挑选当年收获的晚米，剔除碎米、杂质后，才能进入后续工序。

米粉的制作过程堪称一场耐心的修行，每一个步骤都暗藏门道。首先是浸泡，晚米需在清水中浸泡6-8小时，直至米粒吸足水分，用手轻轻一捻便能碎开，这样才能保证后续磨浆的细腻度。浸泡完成后，将米粒送入石磨或现代磨浆机中，磨成浓稠的米浆，米浆的浓度需严格把控，过稀则米粉易断，过稠则口感偏硬。磨好的米浆还要经过滤布过滤，去除残留的米渣，确保米浆纯净无杂质。

接下来是蒸制环节，这是决定米粉口感的关键一步。匠人会将米浆均匀涂抹在特制的竹制蒸盘上，厚度控制在2-3毫米，再将蒸盘放入蒸笼中，用大火蒸制3-5分钟，直至米浆凝固成薄薄的米皮。蒸好的米皮需立即取出，放在洁净的竹席上晾凉，待温度降至常温后，用刀具切成宽窄均匀的条状，南昌人偏爱细米粉，宽度约为1厘米，这样更易裹满酱汁。切好的米粉还要进行晾晒，在通风阴凉处晾晒2-3天，直至米粉含水量达标，此时的米粉色泽洁白，质地柔韧，便于储存和后续烹煮。

3、灵魂酱料

食用时，只需将干米粉放入沸水中烫煮30秒至1分钟，捞出后用凉开水过一遍，沥干水分，一份弹牙劲道的米粉基底便准备好了。但真正让南昌拌粉灵魂觉醒的，是那一碗特制的酱料。南昌拌粉的酱料讲究“咸鲜香辣、层次丰富”，由多种调料按精准比例调配而成，其中酱油、香醋、辣椒油被称为“三大灵魂调料”。酱油选用本地酿造的生抽，经过长时间发酵，咸鲜中带着一丝回甘，不会过于厚重；香醋则选用镇江香醋或本地米醋，酸度适中，能有效提鲜，中和酱油的咸腻；辣椒油更是点睛之笔，选用贵州或本地的小米辣，搭配白芝麻、花椒，用滚烫的菜籽油泼制而成，香气浓郁，辣度醇厚却不刺激肠胃。

除了核心酱料，配料的搭配也尽显巧思。脆爽的萝卜丁是必不可少的，选用新鲜白萝卜，切成小丁后用盐腌制，再经过晾晒、炒制，口感脆嫩，带着淡淡的咸香；香酥的花生米需提前用温水浸泡，去除红衣后油炸，再撒上少许盐，咬一口满嘴留香；翠绿的葱花要选用本地小香葱，切成碎末，既能增添色彩，又能带来清新的香气。有些店家还会根据季节添加豆角丁、酸豆角、海带丝等配料，让拌粉的口感更加丰富。将所有配料与米粉充分搅拌，每一根米粉都裹满浓郁的酱汁，入口先是香辣，随后是酱油的咸鲜和香醋的回甘，搭配着脆爽的萝卜丁和香酥的花生米，层次分明，瞬间唤醒沉睡的味蕾。

4、慢火煨制的 “灵魂” 滋养

如果说南昌拌粉是早餐的“筋骨”，那么瓦罐汤便是不可或缺的“灵魂”，它以慢火煨制的醇厚汤味，与拌粉的干爽形成完美互补。瓦罐汤的独特之处，首先在于其容器——特制的小瓦罐。这种瓦罐由本地陶土烧制而成，罐壁厚实，透气性好，能够让食材在煨制过程中均匀受热，同时锁住食材的营养和香气。瓦罐的容量不大，每罐刚好够一人饮用，体现了“一罐一食”的精致。

瓦罐汤的食材选择极为丰富，从常见的肉类到滋补的药材，均可入罐。最受欢迎的当属排骨瓦罐汤，选用新鲜的猪小排，切成3-4厘米的小段，用清水浸泡半小时，去除血水和杂质，再用料酒或姜片腌制10分钟，去除腥味；鸡蛋肉饼汤则是家常必备，选用新鲜的猪前腿肉，手工剁成肉末，加入少许盐、胡椒粉、生抽调味，搅拌均匀后做成肉饼，再打入一个鸡蛋，口感鲜嫩；墨鱼瓦罐汤则更显鲜美，选用干墨鱼提前泡发，切成小块，与排骨或瘦肉一同入罐，煨制后墨鱼的鲜香与肉类的醇厚完美融合。此外，还有鸡汤、鸭汤、鸽子汤等，搭配红枣、枸杞、党参、天麻等滋补药材，不仅美味，还兼具养生功效。

瓦罐汤的煨制过程是一场漫长的等待，也彰显了匠人精神。店家通常会在前一天晚上便开始准备，将处理好的食材放入瓦罐中，加入适量清水和少许盐、姜片，密封罐口。随后，将瓦罐放入特制的煨炉中，炉底铺上火红的木炭，将瓦罐层层叠放，利用木炭的余温进行慢煨。煨制时间通常在4-6小时，有些滋补类的汤品甚至需要煨制一整夜。在慢煨过程中，瓦罐内的食材逐渐释放出营养和香气，汤汁慢慢变得浓稠醇厚，肉质也变得酥烂入味，轻轻一咬便脱骨。打开罐盖的瞬间，浓郁的香气扑面而来，汤色清亮却滋味厚重，每一口都饱含食材的精华。

值得一提的是，南昌瓦罐汤的煨制技艺并非凭空而来，它有着悠久的历史渊源，可追溯至宋代。据史料记载，宋代南昌地区的先民便已开始使用瓦罐煨汤，当时的瓦罐汤主要作为滋补品，供贵族和文人享用。经过数百年的传承和发展，瓦罐汤的煨制技艺不断完善，从食材选择到火候控制，都形成了一套独特的标准。2017年，南昌瓦罐汤煨制技艺被正式列入江西省级非物质文化遗产名录，这不仅是对这项技艺的认可，更凸显了其深厚的文化价值。如今，这项古老的技艺在现代社会依然焕发着生机，成为南昌美食文化的重要载体。

南昌拌粉与瓦罐汤的结合，堪称饮食搭配的典范，形成了“干湿互补、冷暖相宜”的用餐体验。一碗干爽劲道的拌粉，搭配一罐温润醇厚的瓦罐汤，入口先是拌粉的香辣鲜香，随后喝一口热汤，暖流便从口腔直达心底，瞬间缓解了辣味带来的刺激。这种搭配不仅口感和谐，更符合人体的饮食需求，早上空腹食用，既有米粉提供的碳水化合物，为身体补充能量，又有瓦罐汤提供的蛋白质和营养，滋养肠胃。对于南昌人而言，这份组合早已超越了食物本身的意义，成为一种日常仪式，无论是匆忙的上班族，还是悠闲的老人，都愿意在清晨抽出几分钟，享受这份简单而纯粹的美味。

5、历史渊源以及文化传承

南昌米粉与瓦罐汤的传承，不仅是技艺的延续，更是文化的传递。如今，随着城市化的发展，越来越多的南昌美食走出江西，走向全国，南昌拌粉和瓦罐汤也成为许多城市早餐店的热门选择。但无论在哪里，南昌人对这份味道的眷恋始终不变，它就像一根纽带，连接着南昌人的过去与现在，也连接着这座城市的烟火与温情。在南昌的早餐店里，你总能看到这样的场景：老人带着孩子，上班族匆匆落座，大家都点上一碗拌粉、一罐瓦罐汤，一边吃一边聊天，空气中弥漫着食物的香气和温馨的氛围。 从选米、磨浆、蒸制的精细，到酱料、配料的巧思；从瓦罐的烧制、食材的搭配，到慢火煨制的耐心，南昌米粉与瓦罐汤的每一个环节，都彰显着南昌人的匠心与智慧。它们不仅是美味的食物，更是南昌文化的缩影，承载着这座城市的历史记忆和人文情怀。对于每一位南昌人而言，这碗拌粉、这罐瓦罐汤，早已超越了饮食的范畴，成为一种深入骨髓的乡愁，无论走多远，只要尝到这份熟悉的味道，便能感受到家的温暖。而对于每一位到访者来说，品尝南昌米粉与瓦罐汤，便是读懂南昌的最好方式，在烟火气中，感受这座城市的热情与包容。

参考文献

1.李志强. 中国米粉文化图鉴[M]. 上海：上海文化出版社，2024：89-92.（内容涵盖南昌米粉制作技艺与风味特色）

2.王淑娟. 赣菜家常菜精髓[M]. 南昌：江西科学技术出版社，2023：145-147.（含米粉蒸肉、瓦罐汤制作方法）

3.张建国. 中式传统食材加工技艺大全[M]. 北京：中国轻工业出版社，2022：201-203.（详细介绍蒸肉粉制作工艺）

4.江西省文化和旅游厅 编纂. 江西省级非物质文化遗产名录汇编（2017年度）[M]. 南昌：江西美术出版社，2017：156-158.

术语

Late rice soaking 晚米浸泡; Rice milk filtration 米浆过滤; Rice sheet steaming and cutting 蒸皮切条; Rice noodle drying 米粉晾晒; Blanching and cooling rice noodles 烫粉过凉; Special sauce 特制酱料; Fermented light soy sauce 发酵生抽; Poured chili oil 泼制辣椒油; Flavor-enhancing mature vinegar 提鲜香醋; Pottery clay pot 陶土瓦罐; Slow simmering over charcoal fire 木炭慢煨; Sealed simmering 密封煨制; One pot per simmer 一罐一煨; Intangible cultural heritage simmering technique 非遗煨制技艺; Nanchang Rice noodles and clay pot soup 南昌米粉和瓦罐煨汤; Rice noodle steaming 米粉蒸制; Spicy soup-soaked rice noodles 辣汤浸粉; Dry-wet complementary matching 干湿互补搭配

问题

1、南昌早餐的“黄金搭档”指的是什么？

2、制作南昌米粉的主要原料是什么？

3、南昌瓦罐汤的煨制容器有什么特点？

4、南昌瓦罐汤煨制技艺被列入省级非物质文化遗产的时间是？

5、瓦罐汤与南昌拌粉搭配能形成怎样的用餐体验？

答案

1、南昌米粉（拌粉）和瓦罐汤。

2、优质晚米。

3、由本地陶土烧制，罐壁厚实、透气性好，容量适中（适合一人食用）。

4、2017年。

5、干湿互补、冷暖相宜的用餐体验。