dingnan county cuisine includes grey water board, soup skin, fried Dongpo, fish cake, soft soup skin and so on.

1. Grey water board: Grey water board is a pure green food. In my hometown, whenever a relative holds a happy event, as a relative, I should make a grey water board to congratulate him with other gifts.

2. Soup skin: a kind of hospitality snack often eaten by farmers in southern Jiangxi. It is made by pouring pure rice pulp on a bamboo dustpan, scalding the skin until it is half dry, and then heating it in parched sand until it is cooked. Dried, the finished product is flaky, crisp at the entrance, flexible when cooled, and unique in flavor. It is a delicious snack for Hakka people to entertain guests and eat by themselves.

3. Stir-fried Dongpo: Take the pig's large intestine, clean it and cut it into sections, use a special local sauerkraut, namely vinegar fruit, as the main ingredient, and add other condiments to stir-fry the noodles. The noodles are elegant in color, delicious in taste, and tender in population. It is a delicacy with local flavor. Because it is chewy and meaningful when eaten, it is still pronounced Su Ci, so it is called stir-fried Dongpo, commonly known as vinegar fruit stir-fried large intestine.

4. Fish cake: Fish cake is a famous traditional flavor dish in Ganzhou. The method is to peel and bone grass carp, chop it into minced meat, add potato powder and appropriate amount of salt water, stir it constantly by hand to make it tough, and then scoop it into a boiling oil pan with a small spoon and fry it into a fish cake the size of a ping-pong ball.

5. Soft soup skin: Rice is ground into pulp with water, placed in a dustpan, lined into thin pulp, and steamed in a pot. You can eat it at will, and you can add seasoning or put it in the pulp and steam it together. Or eat it with cooked lining, or cut the cooked lining into small pieces or strips and dry it in the sun for later use. Silk strips are mostly boiled in water, commonly known as water-lined skin or silk.