Ask Jiangxi friends for help.

Ganjiang flavor refers to Jiangxi local flavor. Jiangxi province, referred to as Jiangxi for short, is located on the south bank of the middle and lower reaches of the Yangtze River. Historically, it has been known as "Five Chu Tails, Coins Made in Guangdong", with undulating mountains and flat plains. Five rivers, Jiangxi, Fuzhou, Xinxiang, Hexiu and Raohe, crisscross and flow into Poyang Lake and Yangtze River. Haoyang Lake is the largest freshwater lake in China, with vast smoke waves and vast lakes. Here are beautiful mountains and rivers, beautiful scenery and many products, which are abundant in the south of Beijing. There are rich humanities and religions in history, and places of interest, palaces and temples are all over the province. As early as the Qin and Han Dynasties, Jiangxi was the land of plenty. During the Tang and Song Dynasties, the economy was prosperous and talented people came forth in large numbers. At that time, Jiangxi's grain, tea, shipbuilding and silver-copper smelting were all in the leading position in the country. During the Ming and Qing Dynasties, there were four rice markets, five tea markets and four famous towns in China, and Jiangxi each held one seat. The developed economy promotes the prosperity of culture and art, and also brings the development of food literature. Jiangxi cuisine mainly takes local specialties as raw materials, such as Guangchang Tongxin An Baili, Nanfeng Tangju, Duck Nan'an, Taihe Wuji, Wanzai Sanhuang Chicken, Wuyuan bagged red carp, Xiajiang rice flour, Lushan tremella, stone fish, stone chicken, Nuoyang Lake whitebait and so on. , are the treasures of the kitchen. Once cooked by a famous teacher, it is a delicious food with strong local characteristics.

Jiangxi cuisine is mainly composed of Nanchang, Xieyang Lake and Gannan. Its * * * characteristics are: strong flavor, heavy oil, prominent main ingredients, and attention to maintaining the original flavor. In terms of taste, it focuses on salty, fragrant and spicy, and people from Shu, Hunan and Jiangxi are equal. Pay attention to crisp, rotten, crisp and tender texture. Technically, it is called roasting, stewing, steaming, stewing and frying. Baked or tender dishes are crisp, fragrant and juicy, such as the prestigious "three cups of chicken" Steamed or stewed dishes keep the original flavor, which not only retains nutrition, but also has benefits, such as "steamed carp in Wuyuan" and "stewed Wushan chicken" Edible oil is heavy and fresh, such as Ganzhou famous dish "small fried fish"

Their difference is that:

Nanchang cuisine has absorbed the advantages of local flavors in this province and other places, and is good at changing and updating, with a wide variety of colors, focusing on color matching and modeling. Famous dishes such as dry roasted pig's trotters, sea cucumber with eyebrow ball, three cups of chicken and stray chicken.

The dishes in the lake area of Yanghu County are good at cooking fish, shrimp and crab aquatic products. The ingredients should be fresh and tender, and the cooking should be fresh, soft and tender, with a wide range of applications. Famous dishes such as "Spring Yellow Toothed Fish", "Xunyang Fish Slices" and "Hydrangea Fish Pills" are widely used.

Well-made Gannan cuisine pays attention to the cooking method, fresh color, strong juice, strong fluorescence and mellow taste, and is unique in cooking fish, such as "small fried fish", "fish cake" and "fish dumplings", which are known as the three major fish in Ganzhou. The famous dishes include "Fried Mountain Red", "Boiled Bighead Carp" and "Crossing the River with Pisces".