Jiangxi specialties include Ningdu Three-cup Chicken, Lotus Blood Duck, Four-Star Watching the Moon, Fried Pork with Dry Chili Peppers, Jinggang Smoked Bamboo Shoots, etc.

1. Ningdu Three Cup Chicken Three cup chicken originated in Ningdu. It has a long history and unique flavor. It is very particular about the selection of materials and production.

Select high-quality three-yellow chicken, cut into pieces and put the ingredients into a special sand bowl, pour in a cup of tea oil, a cup of rice wine, and a cup of soy sauce in sequence, simmer over low heat, and finally reduce the juice to a thick consistency.

The finished product is golden in color, tender in texture, sweet and salty, salty and fresh, and the original aroma and umami of the chicken are highlighted.

2. Lotus Blood Duck Lotus Blood Duck is a traditional famous dish in Pingxiang that has been passed down for more than 800 years.

The precise blending of rice wine and duck blood, the full integration of duck meat and duck blood, the aroma and taste of tea oil and chili, and the small pieces of lotus blood duck fully absorb the essence of every drop of the soup, all together creating this

Delicious food.

3. The main dish of Four Stars Watching the Moon is steamed pink fish. The fish is served in a round bamboo basket, which has the meaning of "family reunion and good luck".

Mix homemade chili sauce into a sauce, add rice noodles and fish fillets, mix well, and steam in a round cage lined with rice dumpling leaves.

As soon as the lid is lifted, it is steaming hot, and the fragrant, spicy, and umami flavors hit your nostrils. The fish meat is tender and delicious, with rich layers. The rice noodles are soaked with the fragrance of rice dumpling leaves, and the entrance is smooth and full of toughness.

Served with four plates of side dishes, it will make your mouth water and your appetite will whet your appetite.

4. Stir-fried pork with remaining dried chili pepper. The remaining dried chili pepper has the characteristics of thick meat, thin skin, fragrant flavor and moderate spiciness. It is cooked together with fresh pork belly. The simplest cooking method brings out the ultimate taste, leaving people with endless aftertaste after eating.

5. The fresh and crisp large bamboo shoots from Jinggang are peeled off the layers of bamboo shoots, boiled with mountain spring water until soft, roasted over slow fire with charcoal, smoked into dark brown smoked bamboo shoots, stir-fried with pork belly and bacon to combine the bamboo shoots and meat.

, fragrant but not greasy, the meat taste is more sweet, and the bamboo shoots taste is more long-lasting.

Slender smoked bamboo shoots are placed in layers on the plate, garnished with shreds of red pepper, red and brown, making the dish attractive.