The main flavor characteristics of Gancai are: original flavor, strong oil flavor, salty and spicy. The characteristics of Gancai's ingredients are: fish, rice, delicacies, excellent fish dishes, good use of rice to cook, and extensive use of delicacies.

The production characteristics of dried vegetables are: strict cutting and selection of materials, mainly local specialty raw materials, and fine production. Cooking pays attention to pyrotechnics, and is good at cooking methods such as burning, steaming, frying, stewing and stewing, especially powder steaming.

Jiangxi cuisine consists of five schools: Nanchang, Shangrao, Jiujiang, East Jiangxi and South Jiangxi. Although Jiangxi cuisine is not among the eight major cuisines, it is unique.

Extended data

The top ten Gancai dishes, namely, "Top Ten Gancai dishes that tourists like best", include: fat fish head in Poyang Lake, four-star full moon, roasted bacon with Artemisia, fried meat with pheasant in Lushan Mountain, fried meat with dried chili, Pingxiang bacon, lotus blood duck, chicken soup with old topsoil, Yonghe tofu and Beijing-Hong Kong smoked bamboo shoots.

1, four-star full moon

The four-star full moon originated in Xingguo area of Ganzhou, and it is an authentic folk flavor dish. The name of this dish comes from Mao Zedong:1April, 929 (193 1 autumn). Mao Zedong led the Red Fourth Front Army to break through Jinggangshan and move to southern Jiangxi and western Fujian. When I came to Xingguo County, Jiangxi Province, Chen and Hu Can, the county heads of Xingguo County, pooled their money to invite me to Xingguo County to have a toothache and eat steamed fish with flour. After dinner, Chen Rang, an accompanying cadre, said his name, and then said his name.

2, Artemisia selengensis fried bacon

Fried bacon with Artemisia selengensis is a famous dish in Jiangxi province and one of the top ten Gancai dishes. Its main component, Artemisia selengensis, is mainly produced along the coast of Poyang Lake. Artemisia selengensis is an ordinary aquatic plant in Poyang Lake. This dish was first invented by fishermen living by Poyang Lake. Because it has a special fragrance of aquatic plants after cooking, it has gradually spread to the dining table of Nanchang people and become a famous dish in Nanchang.

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