1, fish cake. Fish cake is a traditional food in Ganzhou. The local people make fish cakes with exquisite craftsmanship, mainly using grass carp and mandarin fish as raw materials. When making fish cakes, there should be no more starch and no less salt. Because of the frying process, the dishes are smooth and refreshing, tender and tender. It has always been a local delicacy.

It is said that during the Guangxu period of the Qing Dynasty, the concubine of Emperor Guangxu had a soft spot for fish cakes since she was a child, and she had to eat every meal. Her favorite fish cake comes from the palace and is very popular in the palace. In order to show the style of the palace, the chefs in the royal chef have carefully improved and upgraded according to the formula given by Princess Zhen and become a famous dish in the palace. Since then, fish cakes have also become popular among the people.

2. Xinfeng radish jiaozi. Xinfeng radish dumpling skin is thin and crystal clear, and the entrance is soft and delicious. They are a special food of Xinfeng people from snacks to big ones. They have appeared on CCTV many times and are widely known. Different from other jiaozi, Xinfeng Radish jiaozi's dough is made of Xinfeng local sweet potato powder. The dumpling skin made of potato flour tastes Q-elastic, chewy, transparent and smooth. After cooking, the skin of radish jiaozi is translucent, and the filling inside is faintly visible.

Xinfeng's radish jiaozi is so delicious that it can't be separated from Xinfeng's radish. Xinfeng is named after "people believe in rich things", with excellent soil and rich products. Xinfeng's white radish is oval, with the characteristics of white skin, tender meat, sweet and crisp, and not easy to hollow. Xinfeng radish is a national geographical indication protection product.

3. make tofu. Ganzhou Hakka bean curd is a dish that Hakka people will cook. The meat stuffing is wrapped in tofu and tastes light and tender. It is the first course of Hakka cuisine and also the first course. Many places in southern Jiangxi regard fermented tofu as a feast flavor dish.

Stuffed tofu is a traditional dish of Hakka people. It is said that it has a history of 1000 years since the Tang Dynasty. The ancestors of Hakkas used to live in the wheat-rich Central Plains. People in the Central Plains often eat jiaozi with flour. After moving to Jiangxi, Fujian and Guangdong, only rice was produced here, with little flour. Making tofu from soybeans is a specialty of many farmers. Therefore, Hakka ancestors thought that chopping pork into stuffing, rubbing the skin with flour can wrap jiaozi, and the meat stuffing can wrap tofu. Isn't tofu more delicious? So, there is the dish of making tofu.