赣菜在所有菜系中地位比较尴尬。我们都知道江西人食辣,不过在“辣”的门道和程度上,江西是远比不上四川与湖南的。兴许是气候造就了江西人与辣相伴的天性。江西地处丘陵地带,在湿热的环境下,食辣便成了人们上好的应对策略。一个好的厨师,会倾其全力将食材用活。如果只是简单地认为一种食材只能扮演一种角色,这不仅委屈了食材,也封闭了自己。同样,一个好的食客也应无所拘泥,让身心共赏这食材变通之美。于是江西人将并不是很辣的辣椒做出了新意与心意。取夏末时节的红椒,切碎。混有部分绿色的辣椒也无妨,这正是夏季的颜色,红与绿的融合,为秋季的丰收鸣锣开道。 Jiangxi cuisine in all dishes more awkward position. We all know that Jiangxi people eat spicy food, but in the “spicy” doorway and extent, Jiangxi is far less than Sichuan and Hunan. Perhaps the climate created Jiangxi and spicy nature. Jiangxi is located in the hilly areas, in hot and humid environment, hot food has become a good coping strategy. A good chef will try her best to make the ingredients live. If you simply think that a food can only play a role, which not only grievances, but also closed themselves. Similarly, a good patrons should also be indifferent, let the body and mind of the beauty of the ingredients. So Jiangxi people will not be very hot and chili made a new idea and mind. Take the red pepper of summer season, chopped. Mixed with some green peppers anyway, this is the color of summer, the integration of red and green, the bumper harvest for the fall harvest.