Tell me about Nanchang, Jiangxi.

Nanchang's cuisine is Gancai, and its famous taste is mainly fresh and spicy. Gancai is a wonderful flower in Chinese food culture, which has accumulated thousands of years of food culture. The Book of Yuzhang in the Book of the Later Han Dynasty called Jiangxi "good vegetables and refined rice, good at all directions". At the beginning of the Tang Dynasty, Wang Bo went to Tengwangge to hold a feast, and when he was excited, he praised Jiangxi's "wealth and wealth, outstanding people and outstanding people". In Qing Dynasty, Yuan Mei recorded the famous Jiangxi dish "Steamed Pork with Powder" in Suiyuan Food List. Today's Gancai is a "hometown dish" with strong local flavor, which is developed on the basis of inheriting the "literati dishes" of previous dynasties.

The staple food of Gancai is rice, and the meat products include pigs, cows, fish, chickens, ducks and geese. There are many kinds of vegetables, such as vegetable oil, tea oil, etc., and pig plate oil. Seasoning is mainly salt and soy sauce, and pepper, vinegar, sugar and cinnamon are also used. Rural areas have the habit of brewing rice wine, drying winter flour, killing pigs and curing meat, drying fish, curing chickens and making salted ducks after the winter solstice.

Nanchang specialty snacks have accompanied and influenced the growth of generations, and passed on. Snacks popular in Nanchang and its surrounding areas mainly include: fried sketches, stone street twists, crock soup and mixed powder, beef tongue, golden thread hanging gourd, mustard dumplings, stuffed wax gourd rings, hometown crispy rice, big cakes, papaya jelly, yifu noodles, hanging sesame cakes, champion cakes, wishful cakes, mala Tang, Nanchang rice noodles, flavor roasted halogen, Poyang Lake lion's head, three cups of fish, and so on.