Jiangxi diet characteristics

Nanchang's cuisine is Gan cuisine, which is famous for its freshness and spicy taste. Gancai is a wonderful flower in China's food culture, which has accumulated for thousands of years. Zhang Yu in the Later Han Dynasty called Jiangxi "good food and polished rice, good four directions". At the beginning of the Tang Dynasty, Wang Bo gave a banquet in Tengwang Pavilion. Excited, he praised Jiangxi's "wealth and splendor, outstanding people and outstanding people". In Qing Dynasty, Yuan Mei recorded the famous Jiangxi dish "Steamed Pork with Powder" in Suiyuan Food List. Today's Jiangxi cuisine is developed on the basis of inheriting the "literati cuisine" of previous dynasties, and it is a "hometown cuisine" with strong local flavor.

The staple food of dried vegetables is rice, and meat products include pigs, cattle, fish, chickens, ducks and geese. There are many kinds of vegetables, such as vegetable oil and tea oil. And pork suet. The seasonings are mainly salt and soy sauce, but also pepper, vinegar, sugar and cinnamon. In rural areas, there are habits such as brewing rice wine, drying noodles in winter, killing pigs and curing meat, drying fish, curing chickens and making salted ducks from winter to the future.

Nanchang specialty snacks have accompanied and influenced the growth of several generations and have been passed down. Snacks popular in Nanchang and its surrounding areas mainly include: fried sketch, stone street twist, crock soup and miscellaneous powder, beef tongue, golden thread hanging gourd, pickled mustard tuber jiaozi, stuffed wax gourd ring, hometown crispy rice, pie, papaya jelly, Yifu noodles, hanging sesame seed cake, Zhuangyuan cake, Ruyi cake, Mala Tang, Nanchang rice flour, flavor roasted halogen, Poyang Lake lion head, three cups of fish and so on.