China is vast in territory and abundant in natural resources, with different climates and people's eating habits. People in all provinces and regions have their own special taste preferences and requirements, such as Shandong and Northeast China, Jiangsu and Zhejiang, sweet, Shanxi and Shaanxi, and Sichuan and Hunan. As the saying goes, one side of the earth and water support one side. At the same time, the preference of these dietary tastes is the fundamental reason for the formation of local flavor characteristics. As far as Jiangxi is concerned, Jiangxi is called Jiangxi for short, and Jiangxi cuisine is also called Gancai. Its formation has its social, economic, cultural, product resources and other factors, and the climate and environment and eating habits are the main factors. Jiangxi, located in the south bank of the middle and lower reaches of the Yangtze River, has a rainy spring, hot summer, dry autumn and cold winter tide. The mountainous area is more humid. Due to the special environment and climate, Jiangxi people prefer spicy food and salty food in their eating habits, paying attention to rich taste, and the characteristics of dishes are quite distinct. There are many kinds of Gancai dishes, and Gancai is rich in seasoning. Its seasoning, like other local dishes, also makes full use of local seasoning materials, and skillfully cooperates in the cooking process, so that different seasonings diffuse, penetrate and blend together to produce a taste. At the same time, the special ingredients of various seasonings and their interaction are used to reconcile them, so as to achieve the effects of removing peculiar smell, highlighting positive taste and enriching taste. At the same time, the auxiliary seasoning and supplementary seasoning before and after heating are not ignored, and the taste is basically set, the feeding is proportional, the feeding time is just right, and the feeding order is clear and appropriate. The seasoning of Gancai has its own inherent laws and its basic pattern, and the flavor of Gancai is unique. There are many types of taste in Jiangxi cuisine, which can be called colorful. It can be roughly divided into three categories: original flavor, compound flavor and special flavor, among which Sanbei flavor, hometown flavor, multi-flavor, ginger tea flavor and orange flavor are the most prominent. Three cups of authentic Gancai many dishes are authentic, which is a major feature of Gancai dishes. That is, through the cooking method that the umami flavor of raw materials permeates each other, supplemented by appropriate seasonings, a flavor type of the main ingredient is highlighted. The blending of three cups of flavor is based on a cup of boiled lard, a cup of sweet rice wine and a cup of fresh soy sauce (the quantitative standard of one cup depends on the quality of hot dishes, in principle, 75 grams is a cup). Three cups of chicken with Jiangxi cuisine is a typical example. It selects the chicken with three yellow eggs, cuts them into pieces and stews them in a sand pot with a charcoal stove, so that the protein and fat in the chicken can be fully dissolved in the soup, and only one cup of soy sauce, lard and rice wine is needed in the seasoning, so as to remove the fishy smell, highlight the umami taste and increase the taste, thus fully embodying the fragrance and umami taste of the main ingredients. The three cups of chicken made by seasoning with three cups of seasoning and stewing in charcoal stove are red and bright in color, fresh and crisp in bone, thick in juice, original and unique in flavor. In addition, there are quite a few series dishes in Jiangxi cuisine that are cooked with three cups of seasoning and named after three cups, such as three cups of fish with feet, three cups of suckling dogs, three cups of stone chickens and three cups of liver. They all belong to the original traditional three-cup-flavored dishes, and their characteristics are delicious, crisp and rotten, thick juice and original flavor. Because of the humid climate and environment in Jiangxi, people rely on food to supplement the discomfort of human body in order to achieve normal physiological balance, and the dietary customs and taste preferences formed are logical. Therefore, dishes that are spicy, salty and fresh, and like strong alcohol are common in Jiangxi cuisine, especially the well-known hometown flavor, which is widely circulated among the people. Hometown flavor: It is a compound flavor formed by comprehensive blending of fresh garlic, dried red pepper, grape lobster sauce, refined salt, cooking wine and soy sauce, among which lobster sauce is an indispensable seasoning to highlight its hometown flavor. Douchi contains a variety of indispensable amino acids, which are both salty and sweet, mellow and delicious. When cooking hometown dishes, salt is infiltrated, lobster sauce is flavored, and dried pepper is flavored. The dosage is to achieve salty and spicy flavor, highlighting the characteristics of hometown flavor. This flavor of lobster sauce is strong, salty and spicy, and is suitable for all seasons. Hometown meat is one of the representative dishes in Jiangxi cuisine. Take the pork lean blade, stir-fry it with bamboo shoots, green garlic, ginger, dried red pepper and fermented soybean, then add refined salt, cooking wine and soy sauce to stew it. Hometown fish, hometown tofu, hometown chicken, hometown beef, etc., which are home-flavored dishes in Jiangxi cuisine, all have the same characteristics of salty, fresh and spicy, and strong flavor of fermented beans. Among the special flavor types, the multi-flavor, ginger-tea-flavor and orange-flavor Gancai dishes are rich in flavor types, especially the new flavor dishes with new styles and forms produced through the development of traditional Gancai, which constitute a new compound flavor type formed by mixing and merging various aromatic seasoning raw materials, and they all have many health-care functions such as appetizing, invigorating the spleen and helping digestion and absorption. Therefore, these flavors are regarded as special flavors in Gancai. The most representative ones are multi-flavor, ginger tea flavor and orange flavor. Multiflavor: Multiflavor is produced by blending refined salt, soy sauce, white sugar, yellow wine, red wine, monosodium glutamate, pepper, spiced powder, Jiang Mo, minced garlic and red pepper powder. It has a unique taste such as salty, sweet, spicy, fragrant and fresh. These condiments cooperate with each other and complement each other. After compounding, dishes can feel a variety of flavors at the same time. Roasted multiflavor kebabs are the representative of multiflavor dishes in the new Jiangxi cuisine. It is made by cutting pork into thick slices, mixing well with the above seasonings, pickling, putting iron skewers into the oven and roasting until golden brown. It is characterized by tender meat and delicious dishes. Chicken, duck, fish and meat are used in Jiangxi cuisine, and the multi-flavor dishes cooked by frying, sliding, frying and frying are very popular among diners. Ginger tea flavor: peeled and chopped ginger, blended with strong tea, refined salt, monosodium glutamate, chives and sesame oil. Its taste is fresh, elegant, slightly bitter, bitter and fragrant, and the dishes are refreshing. In seasoning, refined salt is used to determine the taste, ginger tea juice is reused to highlight the fragrance of ginger tea, monosodium glutamate enhances the freshness, and sesame oil sets off the rich fragrance of ginger tea. Ginger is rich in alcohol, gingerol, gingerol and many other substances. It has the effects of expelling cold, sweating and detoxifying. Tea contains aromatic oil, theanine, tannin and a small amount of vitamins, which can relieve diarrhea, refresh oneself, promote digestion and diuresis. Ginger tea duck flavored with ginger tea flavor in Jiangxi cuisine is a typical example. Ginger tea duck is made by stewing ginger tea juice with seasonings. Its taste is light, sweet, spicy, tender and full of flavor. The series of ginger tea dishes derived from this have many kinds of animal and plant raw materials, and the cooking methods are also suitable for frying, sliding, burning, stewing and steaming. A series of ginger-tea-flavored dishes prepared by this innovation? quot; Shrimp with ginger tea, mandarin fish with ginger tea, pigeon with ginger tea, bean curd with ginger tea and other delicacies are unique in Jiangxi cuisine and have won the favor of consumers. Orange flavor: another new flavor produced in the development of Gancai. It uses the unique aromatic smell of fresh orange juice, fresh orange peel and dried orange peel to cook dishes, so as to achieve the function of removing fishy smell and smell, that is, to harmonize the taste of dishes and add flavor and color. The orange flavor is produced by blending Nanfeng tangerine peel with thin skin and sweet flesh, orange juice, refined salt, white sugar, cooking wine, onion and ginger. It is characterized by its strong orange flavor and certain medicinal effects. Fresh orange meat is rich in sugar, riboflavin, nicotinic acid, carotene, etc., and also contains vitamin P. Orange peel contains a lot of vitamin C and sesame oil essence, which have the functions of regulating qi, resolving phlegm, invigorating stomach, lowering blood pressure and promoting the absorption of vitamin C. There are also many kinds of dishes flavored with orange flavor in Gancai, such as dog meat with orange flavor, fish with orange juice, steamed sausage with kumquat powder, shredded chicken with orange peel, and shrimp with orange flavor, all of which use fresh orange peel to remove astringency and stir-fry raw materials, orange juice is sweet and mixed with seasonings to cook hot dishes, and dishes packed with whole orange peel without meat are used as containers to take their flavor as dishes, with novel characteristics and unique flavor. The uniqueness of seasoning and the unique style of taste in Gancai enrich the varieties and add fancy to Gancai. After entering the modern food and beverage consumption market, the cooking industry has developed rapidly, with the further communication, combination and integration of many local flavor dishes. Gancai is also in the process of continuous exploration, innovation and development, and strives to develop seasoning techniques and techniques and new flavors. On the basis of paying attention to the traditional characteristics, it has changed the pattern of salty, oily, heavy color and heavy flavor in the past, and is developing towards the modern catering consumption field, the local people's eating habits and the taste requirements of various consumer groups. If cooking is art, then the harmonious taste of cooked dishes is the essence of art. Using Jiangxi cooking materials combined with new technology, taking new seasoning materials, and making many new-flavor special dishes boldly, innovatively and improved, is a great breakthrough in Jiangxi cuisine, such as: Dragon-horse spirit with sea cucumber as the main ingredient, chicken tendon fried in sauce cooked with chicken feet tendon, fragrant stone chicken steamed with Lushan stone chicken, and crispy fried chicken heart ball, braised earth tiger, steamed bighead with soy sauce, and fried rice noodles with XO sauce. The innovative dishes such as frying, frying, frying, steaming, roasting and stewing all have the characteristics of novel production and taste-oriented, and have formed a new type of compound flavor dishes with the interaction of local seasonings and foreign seasonings, especially the comprehensive use of some unique flavors and special dishes seasoning sauces, which makes the taste of Gancai more abundant. These new-flavor dishes are called "Mizong new-flavor dishes" by people in the industry. The color, fragrance, taste and shape of the dishes have been sublimated in creativity and style, and the style has been improved, which makes Jiangxi cuisine present a quite trendy style. In order to enter the national main course system, it is necessary to organically combine the traditional characteristics with the new style, to improve the system of Jiangxi cuisine and to form the whole of new flavor characteristics, it is still necessary to make unremitting efforts and improve it. I believe that in the near future, with the concerted efforts of the chefs of Jiangxi cuisine, Jiangxi cuisine will be carried forward and squeezed into the ranks of famous local cuisines in China. Famous dishes include: three cups of chicken, fragrant meat, roasted meat with dried winter bamboo shoots, fried bacon with Li Hao, original cage plate meat, scrambled eggs with stone fish, fish fillets with marshes, fried stone chicken, Xingguo tofu, beef with rice noodles, gourds with money, Xinfeng radish dumplings, wrapped noodles with camphor trees, and glutinous rice fruits.