The side dishes and materials are carefully selected, and the raw materials of local specialty snacks are the leading factors, and the production is meticulous. Cooking pays attention to the smelting workshop, and is good at cooking methods such as burning, steaming, frying, stewing and stewing, among which steaming with powder is getting longer and longer. Pay attention to the original ecology of the dishes, the oil is thick and not greasy, and pay attention to the texture of the dishes, such as soft and rotten or crisp; The taste is salty, spicy and calm, with a wide range of integration; It has a strong local flavor. Jiangxi cuisine is mainly composed of local factions such as Nanchang, Nanchang, Jiujiang, western Jiangxi and eastern Jiangxi. Generally speaking, the Jiangxi cuisine factions in Nanchang are characterized by roasting and frying, such as "fried bacon with Artemisia selengensis", "four treasures of elegance" and "stewed in clay pots". The Jiangxi cuisine factions in Nanchang are characterized by steamed rice flour and home-cooked dishes, such as "four stars looking at the moon" and "fried fish in southern Jiangxi". Jiangxi cuisine factions in Jiujiang area are characterized by stew, steaming and fish seats, such as "Jigongshan Stone Chicken" and "Pohu Fat Fish Head".

Jiangxi cuisine has a long history, and it should develop into a "hometown cuisine" with strong rural flavor on the premise of inheriting the "literati cuisine" of various generations. The important taste characteristics of Gancai are: original ecology, thick oil but not greasy, deep taste, salty and spicy. Gancai, also known as Jiangxi cuisine, has the following characteristics: fish and rice are local products, fish dishes are obvious, cooking with rice is good, and local products are widely taken. The production characteristics of Gancai are: careful selection of dishes and materials, taking the raw materials of local snacks as the leading factor, and meticulous production. Cooking pays attention to the smelting workshop, and is good at cooking methods such as burning, steaming, frying, stewing and stewing, among which steaming with powder is getting longer and longer. Pay attention to the original ecology of the dishes, the oil is thick and not greasy, and pay attention to the texture of the dishes, such as soft and rotten or crisp; The taste is salty, spicy and calm, with a wide range of integration; It has a strong local flavor. The original ecology is a major feature of Gancai. The biggest difference between Gancai and other special dishes is the original ecology, and another feature is that Gancai has a wide range of tastes.

Most of the raw materials used in Gancai are produced locally, and the rich and varied products in Jiangxi Province have laid the most solid foundation for the rapid development of Gancai. Jiangxi province, with beautiful scenery, has been a land of plenty of fish and rice over the years. Fish and rice are the basis of vegetables. Jiangxi Province not only produces food crops, but also has a wide variety of rice, and different types of rice will make different types of meals. Jiangxi cuisine has a long history, and it should develop into a "hometown cuisine" with strong rural flavor on the premise of inheriting the "literati cuisine" of various generations. The important taste characteristics of Gancai are: original ecology, thick oil but not greasy, deep taste, salty and spicy. Gancai, also known as Jiangxi cuisine, has the following characteristics: fish and rice are local products, fish dishes are obvious, cooking with rice is good, and local products are widely taken. The production characteristics of Gancai are: careful selection of dishes and materials, taking the raw materials of local snacks as the leading factor, and meticulous production. Cooking pays attention to the smelting workshop, and is good at cooking methods such as burning, steaming, frying, stewing and stewing, among which steaming with powder is getting longer and longer. Pay attention to the original ecology of the dishes, the oil is thick and not greasy, and pay attention to the texture of the dishes, such as soft and rotten or crisp; The taste is salty, spicy and calm, with a wide range of integration; It has a strong local flavor.

The production characteristics of Gancai are: careful and meticulous side dishes and materials selection, taking the raw materials of local snacks as the leading factor, and meticulous production. Cooking pays attention to the smelting workshop, and is good at cooking methods such as burning, steaming, frying, stewing and stewing, among which steaming with powder is getting longer and longer. Pay attention to the original ecology of the dishes, the oil is thick and not greasy, and pay attention to the texture of the dishes, such as soft and rotten or crisp; The taste is salty, spicy and calm, with a wide range of integration; It has a strong local flavor. Jiangxi cuisine (also known as Jiangxi cuisine) has a long history, and it should develop into a "hometown cuisine" with strong rural flavor on the premise of inheriting the "literati cuisine" of various generations. The important taste characteristics of Gancai are: original ecology, thick oil but not greasy, deep taste, salty and spicy. The characteristics of Gancai's ingredients are: fish and rice are local products, fish dishes are obvious, cooking with rice is good, and local products are widely taken. The production characteristics of Gancai are: careful selection of dishes and materials, taking the raw materials of local snacks as the leading factor, and meticulous production. Cooking pays attention to the smelting workshop, and is good at cooking methods such as burning, steaming, frying, stewing and stewing, among which steaming with powder is getting longer and longer. Pay attention to the original ecology of the dishes, the oil is thick and not greasy, and pay attention to the texture of the dishes, such as soft and rotten or crisp; The taste is salty, spicy and calm, with a wide range of integration; It has a strong local flavor. It is even called "the ninth largest cuisine".