Anyuan belongs to Pingxiang City, Jiangxi Province.

Anyuan District is affiliated to Pingxiang City, Jiangxi Province and is located in the west of Jiangxi Province. It has historically been the political, economic and cultural center of Pingxiang City.

Anyuan is one of the earliest areas for industrial coal mining in modern China. It is also the birthplace of the Chinese workers' movement and is known as "China's Little Moscow."

Anyuan District has jurisdiction over 6 streets and 4 towns.

Anyuan District belongs to the hilly area in the south of the Yangtze River and is dominated by hilly landforms.

Most of the east, south and north are mountainous, and the western part is low-lying. Mountains, hills, and basins are intricately distributed within the territory, and the landform is relatively complex.

The terrain of Anyuan District is mainly hills and plains, and it belongs to the subtropical humid monsoon climate zone with four distinct seasons, sufficient sunlight, abundant rainfall, and a mild climate.

Jiangxi Food Recommendations: 1. Anfu Ham Anfu Ham is a special traditional dish in Anfu County, Ji'an City, Jiangxi Province, and one of the famous specialties in Jiangxi Province, China.

Its shape is like a willow leaf, with short hooves, plump legs, thin skin and tender meat, with more essence and less fat, red color and fragrant taste, and will not deteriorate for a long time.

2. Nan'an salted duck has beautiful appearance, white color, thin skin and tender meat, plump tail oil, crisp and chewable bones, delicious flavor and tempting appetite.

The body of the salted duck is peach-shaped, flat and dry, hence its name: " salted duck ".

3. Three Cups of Stone Chicken is called Three Cups of Stone Chicken because no soup is added when cooking, and the chicken is braised with three cups of condiments until it is thoroughly cooked.

This dish has a red sauce, original flavor, and a strong aroma that goes well with wine and rice.

4. Earthen pot simmering soup. Earthen pot simmering soup is a famous dish in Nanchang. It completely adopts the ancient traditional folk method of simmering soup. It uses earthen pots as containers, carefully prepares food, and uses natural mineral water as raw materials. It is placed in a one-meter square

It is made by simmering it over a hardwood charcoal fire at a constant temperature in a giant clay vat for more than seven hours.