Jiangxi Cuisine

With a long history, Jiangxi Cuisine (also called Gan Cuisine for Jiangxi Province is also named Gan for short) is a local cooking style developed on the basid of the "Literator Cuisine" of all ages. With strong and distinct characteristics of local areas, it consists of local styles of Nanchang City, Ganzhou City and Jiujiang City (famous for fish banquet). The Hakka dish in south Jiangxi is the most representative one of Jiangxi Cuisine.

The ingredients of Jiangxi Cuisine mainly are local specialities. Its preparing places more stress on material selecting and elaborate cutting technique, and the ingredient preparing is based on color matching. Its cooking skill is particular about fire-controling technique, adept in frying, stewing, braising, steaming and sauteing, etc., particular in steaming dishes with rice flour. Its flavor is characterized by original and fresh, oily but not greasy, strong and thick, salty and spicy.

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