Jiangxi cuisine

Jiangxi cuisine (Chinese: 江西菜; pinyin: Jiāngxī cài), also known as Gan cuisine (赣菜; 贛菜; gàncài), is a style of Chinese cuisine derived from the native cooking styles of Jiangxi province in southern China. According to the East China Travel Guide published in 1983, Jiangxi cuisine has its unique taste which can be described in four Chinese idioms: 原汁原味(aim to bring out the own flavor of the cooking material)，油厚不腻(dishes contained a significant amount of oil but the taste are not greasy)，口味浓厚(dishes have really thick taste)，咸鲜兼辣(always come with spicy solid, salty flavor). Jiangxi cuisine is widely popular within the ordinary family because most of the notable dishes from Jiangxi cuisine are the extension of homely dishes with solid local flavor.

In ancient times, the Jiangxi Province of China was dominated by the ancestor of China’s Miao ethnic group. With the territorial disputes and subsequent chaos followed, residents from various regions migrated to the area that currently belongs to Jiangxi Province, searching for new homes. Besides the ordinary people, the migrants included many officials from the regions being defeated. These officials were accompanied by not only their family but also their chefs. Through migration, different cuisines and culinary customs were brought by new immigrants combined; eventually, different cuisines get improved and formed into new cuisine --- Jiangxi cuisine. And this is one of the reason Jiangxi cuisine are widely considered as the combination of other cuisines.

The taste of the dishes might have minor variations among different cities in Jiangxi Province in which Jiangxi cuisine has overall four major genres based on its region names: Nanchang, Ganzhou, Jiujiang, Gandong . And each Genre of Jiangxi Cuisine has its unique cooking style and famous dishes.

Jiangxi cuisine, Hunan cuisine, and Sichuan cuisine all have spicy features in the majority of the notable dishes in each cuisine. However, each cuisine has a different cooking style and uses different materials used to increase the spiciness. Jiangxi cuisine focus on keeping the ‘original flavor’ of the food while using the spicy to enhance the level of the taste upon food original flavor. In addition, some dishes within the Jiangxi cuisine will use certain meat soups to enhance the taste of the plates. Jiangxi cuisine favors overtly spicy flavors; in many regions of the province, chili peppers are directly used as vegetable instead of as a seasoning, as in most other Chinese regional cuisines.