Jiangxi is called Jiangxi for short, and Gancai is also called Gancai. Its formation has its social, economic, cultural, product resources and other factors, climate and environment and eating habits are the main factors. Jiangxi is located on the south bank of the middle and lower reaches of the Yangtze River. In the eating habits of many Jiangxi people, they also like spicy food, prefer salty and fresh food, and pay attention to rich taste.

Delicious and tender hydrangea fish balls are traditional local dishes in Poyang. Its unique hydrangea-like shape and fresh taste created by white fish are the main reasons why it can occupy a place in many meatball dishes in Poyang.

One of the specialties of Wan 'an and one of the top ten Gan dishes. The main raw materials are live fish heads and beer from Wan 'an Reservoir. Wan 'an fish head not only has high nutritional value, but also has a fresh and fat mind, which makes it feel particularly refreshing to eat.

1 1. Steamed pork with rice noodles.

This is a famous dish in Jiangxi. Every year around the long summer, people in Jiangxi like to steam a bowl of steamed meat with rice flour. It is said that it won't get prickly heat after eating it.

Xie Qikun, a famous scholar in Nan 'an Prefecture (now a native of Dongjie Street, Nankang District, Ganzhou City), won the first prize in palace examination and gave a big banquet to thank his fellow villagers. With pigs, chickens, ducks and fish raised in mountainous areas as the main ingredients, a table for eight people as the dining table, and four plates and eight bowls as the dining utensils, the chef designed dishes to entertain the villagers in order to take office, benefit the four sides, be healthy all the year round and enjoy the spring breeze all around. After deduction, it was widely spread to official kitchens and folk stoves, and after several improvements, it evolved into the highest standard "four dishes and eight banquets" among the people.

Small fried fish is a characteristic traditional dish in Ganjiang, which belongs to the representative of Hakka cuisine in Gannan. This dish is golden in color, crisp and tender in texture, slightly vinegar-scented and unique.