Nanchang belongs to the humid monsoon climate in the middle subtropical zone, with mild and humid climate and abundant sunshine. Summer and winter are long and spring and autumn are short. Nanchang is a typical "hot in summer and cold in winter" city, which is very hot in summer and is called "stove". It's colder in winter. Annual average temperature 17℃- 17.7℃, extreme maximum temperature 40.9℃, extreme minimum temperature-15.2℃. The annual rainfall is 1600- 1700 mm, the number of days of precipitation is 147- 157 days, and the annual average relative humidity is 78.5%. The annual sunshine duration is 1723- 1820 hours, and the sunshine rate is 40%. The annual average wind speed is 2.3m/s. The annual frost-free period is 25 1-272 days. It is windy in winter and southerly in summer. It is suitable for the growth of plants and flowers and is an ideal area for building a "garden city". Meat products include pigs, cows, 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. Before 1980, coal was the main life of urban residents, and firewood was the main life in rural areas. After that, liquefied gas and pipeline gas were used in cities and towns, and coal was mainly burned in rural areas, and liquefied gas became more and more common. 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.

Pork is the main meat. The general cooking methods are frying, roasting, steaming, boiling and frying, and the condiments are ginger, pepper, garlic and onion. Braised pork is an authentic practice. There are also pork, Chili and lobster sauce, which are called "hometown meat". On holidays, meat, chicken, duck and eggs are essential main courses.

Nanchang cuisine is the main component of Gancai, which is one of the three local cuisines in Jiangxi with a long history and a certain position in Chinese cuisine. Wide range of materials, prominent main ingredients, fine knife work, color separation and side dishes. The production method is good at roasting, stewing, stewing and steaming, paying attention to maintaining the original flavor and paying attention to the spicy, rotten, crisp and tender texture. The main characteristics are: large quantity, thick oil, thick sauce color, fragrant, spicy, salty, slightly rotten and crisp, fresh and delicious, and gorgeous color. Three cups of dog meat, Zhang Yu crispy chicken and Wuyuan Longfeng soup are all good dishes. Huangshanghuang roasted brine conforms to the taste of modern people. Cantonese cuisine, Sichuan cuisine, Hunan cuisine and Fujian cuisine have also settled in Nanchang, making the food culture of Hero City more colorful.

Flavor snacks include: beef fried powder, leek zygote, sugar cake, hemp ball, oil cake, egg yolk twist, Erlaizi, spring rolls and so on.

Fried bacon with Artemisia selengensis is a special dish in Nanchang. Artemisia selengensis is a wild plant, which mostly grows on the slope of Poyang Lake. Edible since ancient times, it is still used as a wild vegetable. Traditional Chinese medicine believes that it is sweet, flat and slightly toxic, and can clear away heat, promote diuresis and kill insects. The root of Artemisia selengensis is white, thick and fragrant. Stir-fry its roots with bacon, which is salty and delicious.