Nanchang boasts a rich culinary culture, influenced by its geographical environment, the cultures of various dynasties, and religions. Through continuous adaptation to the needs of its people, it has gradually developed into its current culinary offerings. Nanchang cuisine belongs to the Gan cuisine (Jiangxi cuisine), possessing its basic characteristics and representing a major and typical branch of the Gan cuisine system. Its culinary culture has a history spanning thousands of years, featuring a wide variety of ingredients and numerous snacks, holding a significant place in southern Chinese food culture. Yuan Mei, in his Qing Dynasty work *Suiyuan Shidan*, described the famous Jiangxi dish, steamed pork with rice flour: "When cooked, not only is the meat delicious, but the vegetables are also delicious. Because no water is used, the flavor is uniquely complete. This is Jiangxi cuisine." In the eyes of many scholars, Jiangxi cuisine has long been considered one of the most important cuisines in China.
Nanchang cuisine uses a wide range of ingredients, with abundant side dishes and numerous auxiliary ingredients. The main meats consumed by Nanchang people are pork, poultry, and river fish. The variety of fruits and vegetables is plentiful, and wild vegetables such as *Artemisia argyi* from Poyang Lake are popular. Nanchang cuisine emphasizes spiciness, tenderness, crispness, and freshness, with a focus on a fresh and spicy flavor. Stir-frying uses rapeseed oil and tea oil, and spices such as chili peppers, garlic, and scallions are almost indispensable in every dish. Diners love chili peppers, and modern Nanchang street food is very spicy. Cooking methods are characterized by braising, stir-frying, stewing, and quick-frying, emphasizing the preservation of original flavors. Famous dishes such as Three-Cup Dog Meat, Yuzhang Crispy Duck, and Five-Yuan Dragon and Phoenix Soup are typical examples.
Nanchang snacks are inexpensive and flavorful, passed down through generations. Snack areas are concentrated in places like Shengjinta, Wanshou Palace, the railway station, Ximazhuang, Zhongshan Road, Qianhu University District, and Yaohu University District. Specialty snacks include: boiled and fried foods, Shitoujie twisted dough sticks, white sugar cake, fresh meat sesame cake, rice cake, sugar cake, thick soup, chestnut tofu, "Niu Zhaocai" (a type of fried dough), and golden thread hanging gourd. Street-style roasted and braised dishes are very popular in Nanchang; for example, snails, crayfish, and clams from the Ximazhuang area are very popular. Brands such as Huangshanghuang, Lilong Roasted and Braised Food, Jiaxi Old Brand, Meiweisi, Dihuang Roasted and Braised Food, and Laomin have become well-known national and regional brands of braised food.
Three-Cup Dog Meat: This dish is tender, flavorful, and slightly spicy. Preparation: Wash the dog meat and chop it into 2cm cubes. Place the meat in a clay pot, add one cup each of salad oil, soy sauce, and cooking wine (approximately 50g each), cover with ginger slices, dried tangerine peel, and dried chili peppers. Bring to a boil over high heat, then reduce to a simmer and cook until tender. Finally, reduce the sauce over high heat until thickened. Remove the dried chili peppers, add MSG and scallions, and drizzle with sesame oil.
Kuanglu Stone Chicken Legs Kuanglu Stone Chicken Legs are uniquely shaped, fragrant, and tender. Preparation method: First, heat oil in a wok and fry the paisley until golden brown, then drain. Take a fish-shaped plate, leave a little oil in the wok, and simmer white sugar until it becomes a sticky syrup. Dip the paisley in the syrup and build up a miniature mountain at one end of the plate. Slice ginger and cut scallions into sections. Next, heat oil in the wok to about 40% of its maximum temperature. Fry the stone chicken legs, which have been coated with egg white and cornstarch, in the oil. Leave a little oil in the wok, sauté the scallions and ginger until fragrant, then remove them. Add garlic and chicken broth, and cook until the garlic is tender. Add the fried stone chicken legs, cooking wine, salt, and MSG, stir-fry briefly, thicken with a thin cornstarch slurry, drizzle with sesame oil, sprinkle with pepper, toss evenly, and transfer to the other end of the plate.
Yuzhang Crispy Duck: Yuzhang Crispy Duck is bright red in color and has a rich, crispy aroma. Preparation method: Stuff the cleaned duck cavity with ginger, scallions, star anise, five-spice powder, and other spices. Rub the skin thoroughly with cooking wine and salt and pepper, marinate for half an hour, steam until five or six tenths cooked, remove, coat with cooking wine and soy sauce, let dry, and then fry until the skin is crispy. Debone the fried duck, slice it diagonally into strips, and arrange them neatly in a bowl (skin side down). Top with shredded ginger, shiitake mushrooms, dried chili peppers, bamboo shoots, and cuttlefish. Mix 50g of chicken broth with soy sauce, salt, and MSG to make a sauce, and pour it into the bowl. Then steam the duck strips again until tender. Pour out the original broth, invert the duck onto a plate. Thicken the original broth with cornstarch, drizzle with chili oil, pour over the duck, and sprinkle with pepper.