1. Clear fruit: There are two kinds of clear fruit: sweet and salty. It uses Qingming grass in Qingming period, appropriate amount of glutinous rice and rice to process into skins, wraps sesame seeds and sweet osmanthus sugar stuffing, presses into round molds, and wraps dried bean curd, pickles, bean sprouts stuffing, etc. to make jiaozi-shaped salted Qingming fruits.

2. Erigeron breviscapus: It is named because it looks like a lamp. The raw material of the outer skin is made by grinding rice into powder, and stuffing such as pumpkin, green beans, bamboo shoots and bean sprouts is put in the middle, and then steamed in a pot to eat.

3. Yiyang braised pork: Yiyang braised pork, also known as "Jing Guo braised pork", is a traditional specialty dish in Yiyang, Jiangxi. The above pork belly is the main raw material, supplemented by dried plums, sugar, monosodium glutamate, refined salt and so on. It has the characteristics of bright red color, overflowing plum fragrance and oily but not greasy.

4. national road fish: clean mandarin fish, remove viscera and scales, cut into two parts, fry, then add various ingredients and water, stew with strong fire for more than 1.5 minutes, let the water boil dry, and let the fish be thoroughly cooked, then add a little water and necessary seasonings, and turn on low fire to collect juice.

5. Powder scalding: first boil a pot of boiling water, put the vermicelli in a sieve and scald it with boiling water for a few minutes to soften the vermicelli, then pour the vermicelli into a bowl, add vinegar, coriander and other seasonings and mix well. You can add some water appropriately to make the scalded vermicelli smoother.

6. Paste tofu: Paste tofu is a traditional famous dish of Han nationality in Shangrao, Jiangxi Province, belonging to Anhui cuisine. When making tofu, cut it into beans, pour it into a hot pot with broth, add seasoning and stew for a few minutes, then pour cooked lard, add shrimps, minced meat, diced mushrooms and bamboo shoots, stir with one hand, sprinkle rice flour with the other, then add chopped coriander, wet starch and lard, scoop it into a plate, pour sesame oil, sprinkle some pepper and chopped green onion.

7. Poached red carp: Poached carp is a unique fish species in Jiangxi Province. This kind of fish is named after its small head, small head and tail, and large belly. The poached red carp is suitable for steaming. First, clean the poached red carp, then apply salt and cooking wine to the fish body and belly, and set aside for a while. At the same time, prepare some vegetables, onions, ginger, mushrooms and the like, sprinkle them on the fish body or put them in the belly, and then steam them in a steamer for about 15 minutes.

8. Steamed eggs by hot freezing: Beat the eggs into a bowl, stir them evenly, then add one third of water, stir them evenly again, so that the eggs and clear water can be integrated, add a proper amount of salt and steam them in a pan.