Jiangxi Food

Gan cuisine (赣菜, Gàncài), also known as Jiangxi cuisine (江西菜, Jiāngxī cài), is often referred to as China's "Ninth Great Cuisine." Traditionally, Gan cuisine was primarily formed by the mutual influence and integration of five major regional styles: Nanchang, Shangrao, Jiujiang, Eastern Jiangxi (Gandong), and Southern Jiangxi (Gannan), incorporating local specialty dishes from across the province. Over time, contemporary Gan cuisine is mainly composed of Yuzhang cuisine, Xunyang cuisine, Gannan cuisine, Raobang cuisine, and Pingxiang cuisine.

Jiangxi

The main flavor characteristics of Gan cuisine are: preserving the original taste of ingredients, rich in oil but not greasy, bold flavors, and a balance of salty, savory, and spicy tastes. Gan cuisine continuously evolves by integrating with the local climate, geographical environment, customs, and health-preserving philosophies, forming its distinctive characteristic: "fresh, spicy, fragrant, and mellow, with flavors harmonizing the world" (鲜辣香醇、味和天下).

History

Trade and tourism activities in Jiangxi were relatively prosperous during the Han and Jin dynasties. Sima Qian's Records of the Grand Historian (史记) in the Han dynasty described areas like Yuzhang (Nanchang), stating: "Eating rice and fish stew, sometimes using slash-and-burn and wetland weeding methods. Fruits, melons, shellfish, and clams are sufficient without needing merchants." Yuzhang Ji (豫章记) by Lei Cizong in the Eastern Jin dynasty described the economic exchange situation in Jiangxi at the time as "a thousand li area with water routes accessible in all directions," and "fine grains and excellent rice are renowned for their taste in all directions, and gold, iron, bamboo, and reeds are supplied to the four borders." These descriptions illustrate the prevalence of culinary culture in Jiangxi at that time. By the Ming dynasty, Yuan Mei, in his Suiyuan Shidan (随园食单), also recorded a famous Jiangxi dish: Steamed Meat with Rice Flour (粉蒸肉).

Since the Tang and Song dynasties, "scholar-official cuisine" (文人菜) has become even more popular in Jiangxi. Dishes such as "Wenshan Diced Meat" (attributed to Wen Tianxiang), "Dongpo Pork" (attributed to Su Dongpo), "Laobiao Chicken Soup" (named by Zhu Yuanzhang), and "Four Stars Gazing at the Moon" (named by Mao Zedong) all serve as examples of Jiangxi's connection to "scholar-official dishes."

The historical migrations, often summarized as "Jiangxi fills Huguang, Huguang fills Sichuan" (江西填湖广、湖广填四川), the southward migration of Hakka people from Southern Jiangxi to Fujian, Guangdong, and Southeast Asia, coupled with the rise of the Jiangyou merchant group, accelerated the spread of Gan cuisine culture. It reached Hunan, Hubei, Sichuan, Guangdong, Zhejiang, Anhui, Jiangsu, Fujian, Taiwan, and Southeast Asia, significantly influencing Southern Chinese cuisines, especially Hunan (Xiang), Hubei (Chu), Sichuan (Chuan), Anhui (Hui), and Fujian (Min) cuisines.

Legends

Wenshan Diced Chicken

"Wenshan Diced Chicken" is said to have been created by Wen Tianxiang of the Southern Song dynasty. Wen Tianxiang, whose literary name was Wenshan, is remembered for his loyalty and integrity. In the late Southern Song, Wen Tianxiang raised an army and went to the front lines to resist the Yuan invaders. He fought bravely and resisted the strong enemy, leading his troops to Lin'an in the eighth lunar month of the first year of Deyou (1275), where his reputation among the people soared. One day, as Wen Tianxiang led his troops and reached Jishui County in Jiangxi, the elders and villagers welcomed the victorious army with enthusiasm. Wen Tianxiang held an impromptu banquet on the spot to thank the villagers for their support. He personally cooked a dish of diced chicken, which everyone at the table praised for its excellent taste. Later, the people of Jiangxi called this dish "Wenshan Diced Chicken."

Dongpo Pork

"Dongpo Pork" is attributed to Su Dongpo of the Northern Song dynasty. One day, as Su Dongpo was traveling, he arrived at Aicheng Village by Poyang Lake in Yongxiu County. He encountered a farmer whose child was ill and unconscious and revived the child with herbal medicine. Grateful, the farmer insisted on keeping Su Dongpo as a guest. Early the next morning, the farmer bought two pounds of pork from the market, tied it with a bundle of straw, and returned excitedly. He entered the room softly and asked, "Sir, how should we cook this meat?" At that moment, Su Dongpo was facing the window, admiring the beautiful countryside, and didn't hear the farmer's question. Instead, he recited a poem, "禾草珍珠透心香" (Rice stalk pearls, fragrant to the core). The farmer misunderstood and heard, "和草整煮透心香" (Boil the whole thing with straw, fragrant to the core). He quickly put the meat together with the bundle of straw into the pot and stewed it until tender. While eating, Su Dongpo tasted the whole piece of meat with the flavor of straw and found it surprisingly fragrant and delicious. Su Dongpo continued to cook meat this way, and it became known as "Dongpo Pork," quickly spreading to various places.

Laobiao Village Chicken Soup

"Laobiao Village Chicken Soup" was named by Zhu Yuanzhang. In the late Yuan dynasty, Zhu Yuanzhang fought Chen Youliang on Poyang Lake. After one defeat, Zhu Yuanzhang led his remaining soldiers to a village in Yuanzhou (Yichun). A kind villager slaughtered the only chicken they had at home and炖汤 (stewed soup) for Zhu Yuanzhang and his men to quench their hunger and thirst. Upon learning that all the villagers were surnamed Chen, Zhu Yuanzhang was overjoyed, saying that his maternal uncle in Fengyang was also surnamed Chen, making them maternal cousins! He then referred to the soup as "Laobiao Chicken Soup." From then on, both sides affectionately called each other "Laobiao" (a term for fellow countrymen or cousins). "Laobiao Village Chicken Soup" thus became a famous hometown dish in Jiangxi.

Four Stars Gazing at the Moon

"Four Stars Gazing at the Moon" (a famous dish from Southern Jiangxi) was named by Comrade Mao Zedong. According to records, during the Second Revolutionary Civil War, Comrade Mao Zedong was conducting research in Xingguo County. For lunch, the local comrades served him a steamed fish in a round bamboo steamer and accompanied it with four small side dishes. As it was a hometown dish from Xingguo, it hadn't been named yet. Mao Zedong said, "Let's call it 'Four Stars Gazing at the Moon'," and the name became a well-known story.

Characteristics

The preparation characteristics of Gan cuisine include: meticulous slicing, preparation, and ingredient selection, primarily using local specialty ingredients, and refined cooking techniques. Cooking emphasizes controlling heat and is adept at methods such as braising (烧), steaming (蒸), stir-frying (炒), stewing (炖), and simmering (焖), with a particular strength in dishes steamed with rice flour (粉蒸). Dishes emphasize original juice and flavor, are rich in oil but not greasy, and pay attention to the texture, such as tenderness/softness or crispness/tenderness; the taste is salty, spicy, and balanced (咸辣平和), with broad appeal; it possesses a strong local flavor.

Notable Dishes

In December 2009, Jiangxi Province organized a province-wide collection and selection event for the "Top Ten Gan Dishes." The event began in late December 2009, and the 11 cities and prefectures in Jiangxi each recommended 55 of the most popular local specialty dishes after preliminary selection.

The "Top Ten Gan Dishes," also known as the "Top Ten Gan Dishes Most Loved by Tourists," include:

鄱湖胖鱼头 (Pó hú pàng yú tóu) - Poyang Lake Big Fish Head
四星望月 (Sì xīng wàng yuè) - Four Stars Gazing at the Moon
藜蒿炒腊肉 (Líhāo chǎo làròu) - Stir-fried Celtuce with Cured Meat
庐山石鸡 (Lúshān shí jī) - Lushan Stone Frog
余干辣椒炒肉 (Yúgān làjiāo chǎo ròu) - Yugan Pepper Stir-fried Pork
萍乡烟熏肉 (Píngxiāng yānxūn ròu) - Pingxiang Smoked Meat
莲花血鸭 (Liánhuā xuè yā) - Lianhua Blood Duck
老表土鸡汤 (Lǎobiǎo tǔ jī tāng) - Laobiao Village Chicken Soup
永和豆腐 (Yǒnghé dòufu) - Yonghe Tofu
井冈烟笋 (Jǐnggāng yān sǔn) - Jinggang Smoked Bamboo Shoots

Featured Dishes

石头街麻花 (Shítoujiē máhuā) - Shitou Street Twisted Dough
家乡锅巴 (Jiāxiāng guōbā) - Hometown Crispy Rice Crust
风味烤卤 (Fēngwèi kǎolǔ) - Flavored Roast and Braise
金线吊葫芦 (Jīnxiàn diào húlu) - Gold Thread Hanging Gourd
赣南棉花糕 (Gànnán miánhuagāo) - Southern Jiangxi Cotton Cake
米粉蒸肉 (Mǐfěn zhēngròu) - Steamed Meat with Rice Flour
三杯鸡 (Sānbēi jī) - Three Cup Chicken
藜蒿炒腊肉 (Líhāo chǎo làròu) - Stir-fried Celtuce with Cured Meat
鳅鱼钻豆腐 (Qiūyú zuān dòufu) - Loach Drilling Tofu
木瓜凉粉 (Mùguā liángfěn) - Papaya Jelly
牛肉炒粉 (Niúròu chǎo fěn) - Stir-fried Rice Noodles with Beef
牛舌头 (Niúshétou) - Beef Tongue (dish/snack name)
“豫章十景”赣菜系列 (“Yùzhāng shí jǐng” Gàncài xìliè) - "Yuzhang Ten Scenes" Gan Cuisine Series
弋阳鸡 (Yìyáng jī) - Yiyang Chicken
南昌凉拌粉 (Nánchāng liángbàn fěn) - Nanchang Cold Mixed Noodles
金板搭银桥 (Jīnbǎn dā yínqiáo) - Gold Board Building Silver Bridge
糊羹 (Húgēng) - Thick Soup/Gruel

Regional Variations

Here are some representative dishes from different regional styles of Gan cuisine:

南昌风味佳肴 (Nánchāng fēngwèi jiāyáo) - Nanchang Style Dishes

Nanchang style dishes include:

Songhu Steamed Meat with Rice Flour (松湖米粉肉, Sōnghú mǐfěn ròu)
Crispy Red Braised Pork (红酥肉, Hóng sū ròu)
Beer Braised Duck (啤酒烧鸭, Píjiǔ shāo yā)
Thick Soup/Gruel (糊羹, Húgēng)
Braised Mixed Vegetables (烧杂素, Shāo zá sù)
Oil-soaked Fish (油浸鱼, Yóu jìn yú)
Three Cup Chicken (三杯鸡, Sānbēi jī)
Braised White Fish (卤水白鱼, Lǔshuǐ bái yú)
Fermented Rice Lees Braised Crab Legs (糟烧蟹脚, Zāo shāo xiè jiǎo)
White Sugar Cake (白糖糕, Bái táng gāo)
Anyi Sichuan Peppercorn Chicken (安义花椒鸡, Ānyì huājiāo jī)
Salt Baked Chicken (盐包鸡, Yán bāo jī)
Soy Sauce Duck (酱鸭, Jiàng yā)
Bamboo Tube Rice Noodle Sausage (竹筒米粉肠, Zhútǒng mǐfěn cháng)
Clay Pot Simmered Soup (瓦罐煨汤, Wǎguàn wēi tāng)
Stir-fried Rice Noodles with Beef (牛肉炒粉, Niúròu chǎo fěn)
Yuzhang Crispy Duck (豫章酥鸭, Yùzhāng sū yā)
Mixed Stir-fry (和菜, Hé cài)
White Sauce Jade Wings (白汁玉翅, Bái zhī yùchì)
Braised Pork Hock with Salted Vegetables (扣肘盐菜, Kòu zhǒu yán cài)
Datang Dongpo Pork (大塘东坡肉, Dà táng dōngpō ròu)
Pot Simmered Meat (罐煨肉, Guàn wēi ròu)
Crepe-like Braised Pork Belly (绉纱扣肉, Zhòushā kòu ròu)
Fish Dumplings (鱼饺, Yú jiǎo)
Hollow Fish Ball Soup (空心鱼圆汤, Kōngxīn yúyuán tāng)
Steamed Meat with Rice Flour (粉蒸肉, Fěnzhēng ròu)

赣州风味佳肴 (Gànzhōu fēngwèi jiāyáo) - Ganzhou Style Dishes

Ganzhou style dishes include:

Ganzhou Small Stir-fried Fish (赣州小炒鱼, Gànzhōu xiǎo chǎo yú)
Three Cup Chicken (三杯鸡, Sānbēi jī)
Wandering Chicken (流浪鸡, Liúlàng jī)
Stir-fried Dongpo (炒东坡, Chǎo dōngpō)
Pocket Meat (荷包肉, Hébāo ròu)
Moon Peanut Crisp (月亮花生巴, Yuèliàng huāshēng bā)
Nan'an Pressed Duck (南安板鸭, Nán'ān bǎnyā)
Meiguan Spring Wine (梅关春酒, Méiguān chūnjiǔ)
Fruit and Vegetable Crisps (果蔬脆片, Guǒshū cuìpiàn)
"Peony Pavilion" Multiflavor Peanuts (“牡丹亭”多味花生, “Mǔdān tíng” duō wèi huāshēng)
Steamed Meat with Rice Flour (粉蒸肉, Fěnzhēng ròu)

九江风味佳肴 (Jiǔjiāng fēngwèi jiāyáo) - Jiujiang Style Dishes

Jiujiang style dishes include:

Lushan Three Stones (庐山三石, Lúshān sān shí)
Xunyang Fish Banquet (浔阳鱼宴, Xúnyáng yú yàn)
Lushan Vegetarian Braise (庐山素烩, Lúshān sù huì)
White Sauce Fish Head (白浇鱼头, Bái jiāo yú tóu)
Xiao Qiao Stewed White Duck (小乔炖白鸭, Xiǎoqiáo dùn bái yā)
Fermented Black Beans Stir-fried Pork (豆豉爆肉, Dòuchǐ bào ròu)
Xunyang Fish Cake (浔阳鱼糕, Xúnyáng yú gāo)
Fermented Rice Lees Fish (酒糟鱼, Jiǔzāo yú)
Xiushui Shaozi (Snack) (修水哨子, Xiūshuǐ sàozi)
Wuning Clay Pot Stew (武宁炖钵, Wǔníng dùn bō)
Hukou Rice Cake (湖口米粑, Húkǒu mǐbā)
Yongxiu Dongpo Pork (永修东坡肉, Yǒngxiū dōngpō ròu)
Water Margin Meat (水浒肉, Shuǐhǔ ròu)
Xunyang Fish Dumplings (浔阳鱼饺, Xúnyáng yú jiǎo)
Jiujiang Fish Pieces (九江鱼块, Jiǔjiāng yú kuài)
Soup-filled River Snails (灌汤田螺, Guàntāng tiánluó)

吉安风味佳肴 (Jí'ān fēngwèi jiāyáo) - Ji'an Style Dishes

Ji'an style dishes include:

Anfu Ham (安福火腿, Ānfú huǒtuǐ)
Full Imperial Escort (dish name) (全副銮驾, Quánfù luánjià)
Yongxin Blood Duck (永新血鸭, Yǒngxīn xuè yā)
Blood Eel (血鳝, Xuè shàn)
Yongxin Nanxiang Village Braised Pork Belly (永新南乡围扣肉, Yǒngxīn nánxiāng wéi kòu ròu)
Three Cup Black Chicken (三杯乌鸡, Sānbēi wūjī)
Wan'an Fish Head (万安鱼头, Wàn'ān yú tóu)
Yongfeng Moldy Fish (fermented fish) (永丰霉鱼, Yǒngfēng méiyú)
Oil-poured Chicken (油淋鸡, Yóu lín jī)
Chen Meat (likely a specific preparation) (宸肉, Chén ròu)
Sun-dried Meat with Rice Flour (粉晒肉, Fěn shài ròu)
Jinggang Smoked Bamboo Shoots Braised Pork (井冈烟笋烧肉, Jǐnggāng yān sǔn shāo ròu)
Orange Fragrant Shredded Fish (桔香鱼丝, Jú xiāng yú sī)
Suichuan Pressed Duck (遂川板鸭, Suìchuān bǎnyā)
Red Yeast Rice Pork (红粬肉, Hóng qū ròu)
Goose Neck (鹅颈, É jǐng)
Wan'an Lotus Flower Girl (dish name) (万安荷花娘, Wàn'ān héhuā niáng)
Jinggang Bean Curd Skin (井冈豆皮, Jǐnggāng dòupí)
Pickled Radish Old Duck Soup (酱萝卜老鸭汤, Jiàng luóbo lǎo yā tāng)

抚州风味佳肴 (Fǔzhōu fēngwèi jiāyáo) - Fuzhou Style Dishes

Fuzhou style dishes include:

Linchuan Lotus Root Shreds (临川藕丝, Línchuān ǒusī)
Nanfeng Shredded Fish (南丰鱼丝, Nánfēng yú sī)
Guangchang Meatballs (广昌肉丸, Guǎngchāng ròuwán)
Mandarin Duck Egg Mushroom (dish name) (鸳鸯蛋菇, Yuānyang dàn gū)
Nanfeng Fish Balls (南丰鱼丸, Nánfēng yúwán)
Nancheng Dried Fish Fillet (南城鱼脯, Nánchéng yú fǔ)
Yihuang Floating Meatballs (宜黄漂丸, Yíhuáng piào wán)
Yihuang Sweet Potato Noodle Dumplings (宜黄薯粉饺, Yíhuáng shǔfěn jiǎo)
Linchuan Beef Offal (临川牛杂, Línchuān niúzā)
Frozen Rice Meatballs (冻米肉丸, Dòngmǐ ròuwán)
Sunflower Guanglian (dish name) (葵花广莲, Kuíhuā guǎnglián)
Zixi Wine Braised Chicken (资溪酒卤鸡, Zīxī jiǔ lǔ jī)
Chongren Smooth Meat (velveting technique) (崇仁滑肉, Chóngrén huá ròu)
Le'an Moldy Fish (fermented fish) (乐安霉鱼, Lè'ān méiyú)
Nanfeng Fish Rolls (南丰鱼卷, Nánfēng yú juǎn)

景德镇风味佳肴 (Jǐngdézhèn fēngwèi jiāyáo) - Jingdezhen Style Dishes

Jingdezhen style dishes include:

Loyal Scholar's Meat (dish name) (志士肉, Zhìshì ròu)
Ceramic Clay Simmered Chicken (瓷泥煨鸡, Cíní wēi jī)
Gaoling Simmered Meat (高岭煨肉, Gāolǐng wēi ròu)
Steamer Basket Boat Board Meat (dish name) (原笼船板肉, Yuánlóng chuánbǎn ròu)
Wave Meat (dish name) (波浪肉, Bōlàng ròu)
Smelly Mandarin Fish (fermented fish dish) (臭鳜鱼, Chòu guìyú)
Hutian Meat with Chestnuts (湖田夹栗肉, Hútián jiā lì ròu)
Grilled Sausage/Intestines (炙肠, Zhì cháng)
Eight Treasure Stew Pot (八宝炖盆, Bābǎo dùn pén)
Taqian Thick Soup/Gruel (塔前糊汤, Tǎqián hú tāng)
Mountain Delicacy Braised Pork Belly (山珍扣肉, Shānzhēn kòu ròu)
Alkaline Water Cake/Snack (碱水粑, Jiǎnshuǐ bā)
Bitter Oak Tofu (苦槠豆腐, Kǔ zhū dòufu)
Mulberry Leaf Dumplings (桑叶饺, Sāngyè jiǎo)
Amaranth Gruel (苋菜糊, Xiàncài hú)
Clear Soup Soaked Cake (Snack) (清汤泡糕, Qīngtāng pàogāo)
Crucian Carp Tofu Cake (鲫鱼豆腐糕, Jìyú dòufu gāo)

萍乡风味佳肴 (Píngxiāng fēngwèi jiāyáo) - Pingxiang Style Dishes

Pingxiang style dishes include:

Pingxiang Small Stir-fried Pork (萍乡小炒肉, Píngxiāng xiǎo chǎo ròu)
Lianhua Blood Duck (莲花血鸭, Liánhuā xuè yā)
Grand Braised Lamb (大烩羊肉, Dà huì yángròu)
Three-layered Building (dish name) (三层楼, Sān céng lóu)
Red and White Tripe Tips (红白肚尖, Hóng bái dù jiān)
Pingxiang Smoked Meat (萍乡薰肉, Píngxiāng xūn ròu)
Lotus Leaf Wrapped Meat (荷叶肉, Héyè ròu)
Flower Stuffed Duck Webs (花酿鸭掌, Huā niàng yā zhǎng)
Furong (Hibiscus) Squid (芙蓉鱿鱼, Fúróng yóuyú)
Deep-fried Crispy Stone Frog Legs (酥炸石鸡腿, Sūzhá shí jī tuǐ)
Five-colored Fish Money (dish name) (五彩鱼钱, Wǔcǎi yú qián)
Yanghuzi Rice Noodles (snack name) (杨胡子米面, Yánghúzi mǐmiàn)
Pingxiang Flower Fruit (snack name) (萍乡花果, Píngxiāng huāguǒ)
Su Shi Honey Wine (likely a beverage or dish) (苏轼蜜酒, Sū Shì mìjiǔ)

上饶风味佳肴 (Shàngráo fēngwèi jiāyáo) - Shangrao Style Dishes

Shangrao style dishes include:

Bighead Carp Head Braised with Tofu (雄鱼头烧豆腐, Xióng yú tóu shāo dòufu)
Stir-fried Celtuce with Cured Meat (藜蒿炒腊肉, Líhāo chǎo làròu)
Guangfeng Peas Braised Crucian Carp (广丰豌豆烧鲫鱼, Guǎngfēng wāndòu shāo jìyú)
Xinzhou Taro and Beef (信州芋头牛肉, Xìnzhōu yùtou niúròu)
Yiyang Braised Pork Belly (弋阳扣肉, Yìyáng kòu ròu)
Poyang Three-colored Fish (鄱阳三色鱼, Póyáng sān sè yú)
Guangfeng Thousand Layer Cake (广丰千层糕, Guǎngfēng qiān céng gāo)
Wuyuan Steamed Dishes (also considered Huizhou cuisine) (婺源蒸菜（也属徽菜）, Wùyuán zhēng cài, yě shǔ Huīcài)
Guangfeng Lamb (广丰羊肉, Guǎngfēng yángròu)
Wannian Salted Pork (万年咸肉, Wànnián xián ròu)
Qianshan Stone Bone (likely a cut of meat/bone) (铅山石骨, Qiānshān shí gǔ)
Tiandun Beef (田敦牛肉, Tiándūn niúròu)
Yingjia Dry Fried Fermented Black Bean Snack (应家干煸豆豉果, Yīngjiā gān biān dòuchǐ guǒ)
Yingjia Vegetable Cooked Rice Balls (应家菜煮饭团, Yīngjiā cài zhǔ fàn tuán)
Yugan Pepper Stir-fried Pork (余干辣椒炒肉, Yúgān làjiāo chǎo ròu)
Yushan Linjiang Lake Tofu (玉山临江湖豆腐, Yùshān lín Jiāng hú dòufu)
Fanfu Guo (snack name) (饭麸粿, Fàn fū guǒ)
Maci Guo (snack name) (麻糍粿, Má cī guǒ)

新余风味佳肴 (Xīnyú fēngwèi jiāyáo) - Xinyu Style Dishes

Xinyu style dishes include:

Fairy's Kiss (仙女之吻, Xiānnǚ zhī wěn)
Moon's朦朧 (月之朦胧, Yuè zhī ménglóng)
Dominating the Leaderboard (Idiom as dish name) (独占鳌头, Dúzàn áotóu)
Fairy Scattering Flowers (Dish name) (仙女散花, Xiānnǚ sàn huā)
The Seven Fairies' Appointment (Dish name) (七仙之约, Qī xiān zhī yuē)

井冈山的红薯丝饭 (Jǐnggāngshān de hóngshǔ sī fàn) - Jinggangshan Sweet Potato Noodle Rice

Snacks

Here are some well-known snacks from Jiangxi:

清汤泡糕 (Qīngtāng pàogāo): Made with fresh lean meat as filling, wrapped in resilient dough skin and boiled in clear soup; also made with glutinous rice flour, white sugar, sesame seeds, and Osmanthus flowers formed into cakes and soaked in clear soup. It combines savory, sweet, and fragrant flavors, is light and delicious, soft, glutinous, and not greasy.

酒糟汤圆 (Jiǔzāo tāngyuán): Small round balls made from glutinous rice flour, boiled in water until cooked, and mixed with fermented rice (jiǔzāo) and white sugar. It is pure white like jade, rich in fermented rice aroma, and pleasantly sweet.

白糖糕 (Bái táng gāo): High-quality glutinous rice is soaked, washed, and pounded into fine powder in a stone mortar. It is then mixed with boiling water, kneaded into thin strips, flattened into thin sheets, layered, and formed into rings. These are deep-fried until golden yellow, drained of oil, and sprinkled with a mixture of white sugar and rice flour. It is soft, glutinous, fragrant, and sweet, with a crispy exterior and tender interior.

伊府面 (Yīfǔmiàn): Wheat flour and eggs are mixed and kneaded to the right consistency, cut into thin strips, and deep-fried until slightly yellow. They are then softened in boiling chicken soup and topped with shredded chicken, ham pieces, shredded shiitake mushrooms, and chopped scallions. The noodles are firm and the soup is fresh and light. Governor Yi of Nan'an in the Qing dynasty enjoyed this dish, and its preparation spread among the people, hence the name.

金线吊葫芦 (Jīnxiàn diào húlu): Finely made noodles and wontons are boiled in water and served with chicken soup, chopped scallions, and other seasonings. The soup is fresh, the noodles are firm, and the dish offers multiple flavors in one bowl.

米面 (Mǐmiàn): Rice is ground into a paste with water, spread into thin sheets on a pan, cut into strips, and cooked in soup. It is served with shredded lean meat and shredded shiitake mushrooms. The noodle sheets are uniformly thick, the strips are neatly cut, and the soup is delicious.

灵芝糯团 (Língzhī nuòtuán): Made with Ganoderma lucidum (lingzhi) powder, glutinous rice flour, white sugar, and red bean paste. After mixing ingredients, kneading, shaping, and filling, they are steamed and drizzled with sesame oil. It is green and fresh, with a thin skin and ample filling, soft in texture, fragrant, and delicious whether eaten hot or cold.

兰花根 (Lánhuā gēn): Made from glutinous rice flour, white sugar, and cooking oil. It is prepared through mixing ingredients, kneading, rolling dough, cutting into strips, deep-frying, and draining oil. It is golden and shiny in color, uniform in size, sweet but not greasy, and has a crispy, fragrant texture.

松糕 (Sōnggāo): Glutinous rice flour, japonica rice flour, granulated sugar, lotus seeds, walnuts, rose petals, yellow Osmanthus flowers, candied dates, and other ingredients are mixed evenly, spread flat in a steamer, sprinkled with fruit, spices, and diced pork fat. After arranging decorations, sprinkling sugar, steaming, and cooling, it is ready. It is pure white and shiny, delicate and sweet, soft and fluffy, best eaten hot, but also suitable when cold.

修水哨子 (Xiūshuǐ sàozi): "修水哨子" is a local snack from Xiushui. The character "哨" here should ideally have the "食" (eat) radical, but this specific character is not commonly available in computer fonts, so "哨子" (sàozi) is used. The pronunciation "sào" is a local dialect pronunciation, not standard Mandarin. Xiushui Shaozi is a delicious and characteristic food from Xiushui County, Jiujiang City, Jiangxi Province, with a long history.