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Episode 2-- Jiangxi, Dry rice noodles & Pottery jar soup
S: Hello, everyone, this is The foodie road podcast！
We are Sunny and
L：Lucia！
S: Last week we introduced hot pot, which is the signature food in my hometown. At the end of the podcast, Lucia promised that she will introduce her hometown cuisine to us. So, Lucia, are you ready for this?
L: Of course！
S: By the way. I'm sorry to ask you again, where is your hometown?
L: Oh my gosh! Sunny! You forgot!
S: I'm sorry for my bad memory. I promise you that this will be the last time that I ask this silly question. You have my word.
L: Well, I'll trust you one last time. My hometown is Jiangxi. So this time I will introduce the most famous food in my hometown - Nanchang dry rice noodles.
S: Nanchang dry rice noodles? I think I've heard of it, but I have only eaten rice noodles in broth, I have never seen dry rice noodles. What does dry rice noodles look like?
L: Em...... then this is my showtime. Nanchang dry rice noodles is an iconic snack in Nanchang, Jiangxi Province, which is one of the famous Jiangxi cuisine. The traditional way to storage the noodles is through air drying, so it is necessary to soak the dried rice noodles in cold water for about 20 minutes before cooking. Then put the rice noodles in boiling water until they can be easily broken with chopsticks. In order to coat each rice noodles with the sauce, we usually choose a large bowl when mixing. Next, put rice noodle, chili, peanuts, radish, soy sauce, green onion and other seasonings in the bowl, the smell and the taste is really intoxicating. I also would like to add some vinegar when I eat it, so it gives it a stronger texture, and enough acidity and spice to kind of jump start your appetite.
S: That sounds like it’s made in heaven! I've tried Jiangxi cuisine a few times ago, but I've never seen dry rice noodles on the menu. Does it have another special name?
L: Em...actually no. Since we usually eat it in the morning, this is a dish that only appears in breakfast restaurants.
S: I see! But only eating this kind of strong flavored food in the morning, wouldn’t you guys feel it’s too salty?
L: Hot pot has its own best partner, Nanchang dry noodles also has its own partner!
S: What ? Wait, wait, Let me guess... Is it soup?
L: Bingo! It's soup, but it's more specifically called pottery jar soup.
S: Pottery jar soup? Soup stewed in a pottery jar?
L: OMG! Absolutely right! Pottery jar soup is different from the soup we usually cook. Instead of Putting the ingredients together in a big pot , cook it and then share it, the ingredients are divided according to proportion and placed in a special small pot before cooking. These small pots are then been put together in a large pot and braised over charcoal until cooked. Large jar can also act as insulation.
S: A big jar? So how could you put so many small pottery jars in it once?
L: In the big jar, there are many layers of fixed iron shelves. Before cooking, we will spread the charcoal fire on the bottom of the large crock first, then put the small pottery jars on the iron shelves according to different ingredients, and finally cover the lid of the big jar, and here we go.
S: Isn't the material fixed? There are different categories?
L: Of course! There are so many different type of soups. There are tea tree mushroom with spareribs soup, and egg Patty soup, and cuttlefish soup, and so on, they are all very delicious. My favorite one is egg Patty soup. When eating noodles, if you can also drink a soup, the combination was made in heaven!
S: My mouth is watering while thinking about it. And I think that I’ve seen pottery jar soup when I was a child, but I don't think I've seen it now.
L: Really? MHM...That make sense, I also haven’t saw it when I was traveling...
S: But within these two years in China, Guangxi province is very famous for its Luosifen, which is the snail rice-fleur noodles.
L: Yes! But I think Nanchang dry rice noodles is as delicious as the snail rice-fleur noodles! I hope Nanchang dry rice noodles could become so popular one day, and letting more people know about Jiangxi cuisine!
S: I'm sure the day won't be far away!
L: Yes! I think so too! Wow! How time flies, today's blog is almost over! Let us look forward to the next introduction!
S: Yes! So, guys~ Please stay tune for our podcast, and see you next time! Bye bye!
L: See you! Bye!
Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode
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By Sunny & LuciaS: Hello, everyone, this is The foodie road podcast！
We are Sunny and
L：Lucia！
S: Last week we introduced hot pot, which is the signature food in my hometown. At the end of the podcast, Lucia promised that she will introduce her hometown cuisine to us. So, Lucia, are you ready for this?
L: Of course！
S: By the way. I'm sorry to ask you again, where is your hometown?
L: Oh my gosh! Sunny! You forgot!
S: I'm sorry for my bad memory. I promise you that this will be the last time that I ask this silly question. You have my word.
L: Well, I'll trust you one last time. My hometown is Jiangxi. So this time I will introduce the most famous food in my hometown - Nanchang dry rice noodles.
S: Nanchang dry rice noodles? I think I've heard of it, but I have only eaten rice noodles in broth, I have never seen dry rice noodles. What does dry rice noodles look like?
L: Em...... then this is my showtime. Nanchang dry rice noodles is an iconic snack in Nanchang, Jiangxi Province, which is one of the famous Jiangxi cuisine. The traditional way to storage the noodles is through air drying, so it is necessary to soak the dried rice noodles in cold water for about 20 minutes before cooking. Then put the rice noodles in boiling water until they can be easily broken with chopsticks. In order to coat each rice noodles with the sauce, we usually choose a large bowl when mixing. Next, put rice noodle, chili, peanuts, radish, soy sauce, green onion and other seasonings in the bowl, the smell and the taste is really intoxicating. I also would like to add some vinegar when I eat it, so it gives it a stronger texture, and enough acidity and spice to kind of jump start your appetite.
S: That sounds like it’s made in heaven! I've tried Jiangxi cuisine a few times ago, but I've never seen dry rice noodles on the menu. Does it have another special name?
L: Em...actually no. Since we usually eat it in the morning, this is a dish that only appears in breakfast restaurants.
S: I see! But only eating this kind of strong flavored food in the morning, wouldn’t you guys feel it’s too salty?
L: Hot pot has its own best partner, Nanchang dry noodles also has its own partner!
S: What ? Wait, wait, Let me guess... Is it soup?
L: Bingo! It's soup, but it's more specifically called pottery jar soup.
S: Pottery jar soup? Soup stewed in a pottery jar?
L: OMG! Absolutely right! Pottery jar soup is different from the soup we usually cook. Instead of Putting the ingredients together in a big pot , cook it and then share it, the ingredients are divided according to proportion and placed in a special small pot before cooking. These small pots are then been put together in a large pot and braised over charcoal until cooked. Large jar can also act as insulation.
S: A big jar? So how could you put so many small pottery jars in it once?
L: In the big jar, there are many layers of fixed iron shelves. Before cooking, we will spread the charcoal fire on the bottom of the large crock first, then put the small pottery jars on the iron shelves according to different ingredients, and finally cover the lid of the big jar, and here we go.
S: Isn't the material fixed? There are different categories?
L: Of course! There are so many different type of soups. There are tea tree mushroom with spareribs soup, and egg Patty soup, and cuttlefish soup, and so on, they are all very delicious. My favorite one is egg Patty soup. When eating noodles, if you can also drink a soup, the combination was made in heaven!
S: My mouth is watering while thinking about it. And I think that I’ve seen pottery jar soup when I was a child, but I don't think I've seen it now.
L: Really? MHM...That make sense, I also haven’t saw it when I was traveling...
S: But within these two years in China, Guangxi province is very famous for its Luosifen, which is the snail rice-fleur noodles.
L: Yes! But I think Nanchang dry rice noodles is as delicious as the snail rice-fleur noodles! I hope Nanchang dry rice noodles could become so popular one day, and letting more people know about Jiangxi cuisine!
S: I'm sure the day won't be far away!
L: Yes! I think so too! Wow! How time flies, today's blog is almost over! Let us look forward to the next introduction!
S: Yes! So, guys~ Please stay tune for our podcast, and see you next time! Bye bye!
L: See you! Bye!
Intro/Outro music: Blue Bossa by Jazz at Mladost Clubhttps://freemusicarchive.org/music/Jazz_at_Mladost_Club/Jazz_Night/Blue_bossa/ https://creativecommons.org/licenses/by-nc-sa/3.0/legalcode