If you want to say which dish of dried vegetables is famous, the most impressive thing is to stir-fry the tip of the belly. That pig's belly with a pointed belly is that. It may take two bellies to stir-fry a bowl. The tip of the belly is fried raw, crisp outside and tender inside when fried. I am a Hakka in Ganzhou. Hakka people like to eat spicy and salty food. Except braised and steamed, all other dishes are spicy! Salt is the main ingredient. The famous Hakka cuisines in Ganzhou are: spicy chicken, steamed meat, salted duck, stir-fried fish, beer duck, blood duck, Nankang fried pork, crock soup, and "fried pork", that is, our unique rice noodles in Ganzhou are wrapped in lotus leaves, and finally piled in a big vat, steamed with firewood for five hours, and all the fat in the purse is fried.

Jiangxi is mostly Hakka, and the last course of the wedding banquet is generally: red dates, medlar, lotus seeds and tremella porridge. The meaning is red early wolfberry lotus seeds with tremella, which means that married people have early lotus seeds and newborns live longer. It is a local traditional dish in Jiangxi Province, which is said to be related to the national hero Wen Tianxiang. When making, only one cup of rice wine, one cup of lard and one cup of soy sauce are used, hence the name. This dish is usually made of ingredients such as Sanhuang chicken. When cooked, the meat is fragrant, salty and sweet.

Brewing tofu is quite famous in dishes. Basically, many Gannan people go to other places when they see Jiangxi restaurants. When we arrived, it was pickles and braised pork. When we were young, we studied and brought our own food. Basically, we brought pickles, the kind without meat. I'm from Jiangxi, and the taste of Jiangxi cuisine is close to that of Hunan cuisine. Therefore, a particularly famous or delicious dish can only be recognized by Jiangxi people themselves. If you want to be recognized by outsiders, you need to refuel. Jiangxi snacks, such as rice noodles and crock soup, are more famous than Jiangxi cuisine and eat more people.

Three cups of chicken, Yonghe tofu, fried meat with dried Chili, roast duck with beer, head of bighead carp in Poyang Lake, fried meat with Shizuoka tobacco and bamboo shoots, steamed meat with rice flour, duck with lotus blood, stewed chicken in Jingdezhen mud, and fried bacon with chrysanthemum.