wanan county cuisine includes Guo Kui, Yaotou tofu, Baoshan Hakka fermented bean curd, Gannan fried fish, Wan 'an fish head and so on.

1. Guo kui: Guo kui is a special food baked with white flour. It looks like a pot and a helmet, and it is white all over, like being dried raw. It is more than a foot in diameter and two inches thick, each weighing four pounds. It is crisp, fragrant and refreshing, chewy and hungry, and it will not be bad for a long time.

2. Tofu in kiln head: Wan 'an has a folk saying of "Tofu in kiln head is a hundred wines" since ancient times. Tofu from kiln head has been handed down from generation to generation for its whiteness, tenderness, flexibility and delicacy. Especially when it is cut into filaments, it will not rot into mud when it falls to the ground. For hundreds of years, the tofu in kiln head has become a delicacy for Wan 'an people on holidays, a delicacy for officials, merchants and guests in Wan 'an in the past, and even a must in Jiangxi food.

3. Baoshan Hakka sufu: Baoshan Hakka sufu is a specialty of baoxiangshan, wanan county, Ji 'an City, Jiangxi Province. Baoshan Hakka fermented bean curd is smooth and soft in texture, orange and transparent in surface, delicious and delicious, and rich in nutrition. It is a common food for people to stimulate appetite and help digestion, and it is also a seasoning for cooking.

4. Gannan small fried fish: Gannan small fried fish is a local flavor dish initiated by chef Ling in Ming Dynasty. When Wang Shouren was governor of Ganzhou, he hired Ling Cook to cook. Ling learned that Wang loves fish, and in order to show his cooking skills, he often changed the way of cooking fish, which won Wang's appreciation.

5. Wan 'an Fish Head: The fish head taken by bighead carp from Qianli Ganjiang River, Wan 'an Reservoir, is one of the specialties of Wan 'an. The fish has a unique transparent fat head, especially the fish brain, which is bigger and fatter than the general fish brain. The protein content of Wan 'an fish head is 21-27%, which is 3% higher than that of bighead carp in other places because of its good water quality and no pollution, and the fat content is moderate at 1.7-5.7%. The total content of 18 amino acids in fish brain muscle is 321.72 mg, which is 25%-55% higher than other fish, and it is rich in glutamic acid (umami amino acid), so the meat is delicious.