1. Three-cup Chicken Three-cup Chicken originated in Jiangxi Province and later spread to Taiwan Province, becoming a representative dish of Taiwanese cuisine.

Among them, Ningdu Three-cup Chicken, Nanchang Three-cup Chicken, and Wanzai Three-cup Chicken are the most famous and representative in Jiangxi Province.

This dish is usually made with ingredients such as three-yellow chicken. The meat is rich in flavor, sweet and salty, salty and fresh, and has a soft texture.

2. Yonghe Tofu Yonghe Tofu is a specialty dish of Yonghe Town, Ji'an County, Jiangxi Province. It has the advantages of "delicate, honest, smooth and chewy".

During the Southern Song Dynasty, Wen Tianxiang raised troops to fight against the Yuan Dynasty. The people of Yonghe comforted the army with local tofu soup. After Wen Tianxiang tasted it, he praised it repeatedly.

In order to commemorate him, the people of Yonghe called the tofu he tasted "Yonghe Tofu".

3. Stir-fried pork with remaining dried chili pepper Fried pork with remaining dried chili pepper belongs to the Raobang cuisine of Gan cuisine and is a famous dish in Yugan County, Shangrao City, Jiangxi Province.

The chili used in Yugan Chili Fried Pork is the local specialty chili in Yugan County - Yugan Maple Spicy.

Stir-fried pork with remaining dried chilies has the characteristics of "spicy mouth but not spicy heart, thin skin and thick meat". It is a delicacy that can be eaten in restaurants and hotels of all sizes in the streets and alleys of Jiangxi.

4. Beer-roasted duck. Beer-roasted duck is a very common dish in Nanchang. The duck meat is stewed with beer to make the nourishing duck taste more intense. The duck meat is not only delicious in the mouth, but also has a smell of beer.

Fresh fragrance.

Rice wine is a major feature of Jiangxi cooking. Since rice wine is made less and less, it is not as convenient to buy as beer, so beer duck cooked with beer appeared.

5. Pohu Bighead Carp Head Pohu Bighead Carp Head is a traditional and famous dish in Jiujiang City, Jiangxi Province. It belongs to the Xunyang cuisine branch of Gan cuisine.

Because it is spicy, slightly sour, tender and delicious, and rich in nutrients, and the main ingredient, bighead carp head, is produced in Poyang Lake, the largest freshwater lake in China and the mother lake of the Jiangxi people, this dish has a strong Gan flavor.