Jiangxi is called Jiangxi for short, and Gancai is also called Gancai. Its formation has its social, economic, cultural, product resources and other factors, and the climate 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 many Jiangxi people's eating habits, they also like spicy and prefer salty and fresh, and pay attention to rich tastes.

Delicious and tender hydrangea fish balls are a traditional local dish in Poyang. Its unique shape like hydrangea 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 is also 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 meat with rice flour.

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

Xie Qikun, a celebrity of Nan 'an Prefecture (now a native of Dongjie, Nankang District, Ganzhou City), won the first place in palace examination and gave a big banquet to thank the villagers. The chef takes pigs, chickens, ducks and fish raised in mountainous areas as the main ingredients, takes a table for eight people as the dining table and four plates and eight bowls as the dining utensils, and designs dishes to entertain the villagers, so that they can take office, benefit from all 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 "four dishes and eight" banquet with the highest folk specifications.

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.