Ningdu County is known as "Hakka ancestral land, granary in southern Jiangxi and the source of Ganjiang River", and the unique food culture of Hakka people has a far-reaching influence in the local area, and it has been continuously passed down and integrated.

Three cups of chicken, originated in Ningdu, has a long history and unique flavor, and is very particular about the selection of materials and production. Select high-quality Sanhuang chicken, cut into pieces, put the ingredients into a special sand bowl, pour a cup of tea oil, a cup of rice wine and a cup of soy sauce in turn, simmer slowly with low fire, and finally collect the juice with high fire until it is thick.

The finished product is golden in color, crisp and tender in meat, salty, sweet and fresh, which highlights the original flavor and umami taste of chicken.

Three cups of chicken is a traditional dish in China. With the migration of Hakkas, it is widely popular in Chinese mainland, Fujian, Guangdong, Taiwan Province and Southeast Asia. In 2008, it was also selected as the main menu of the Olympic Games.

2. Lotus Blood Duck

Lotus blood duck is a traditional dish in Pingxiang, which has been passed down for more than 800 years. According to legend, when Wen Tianxiang led his army through the Lotus, the rotor army mistakenly poured duck blood into the pot as hot sauce, which greatly boosted the morale of all the soldiers and made the "Lotus Blood Duck" famous all over the world. The precise blending of rice wine and duck blood, the full integration of duck meat and duck blood, the fragrance and taste enhancement of tea oil and pepper, and the small lotus blood duck fully absorbed the essence of every drop of soup, which created this delicious food.

Zhu Yifan, a lotus master in the late Qing Dynasty, dedicated this dish to the imperial court. Since then, it has been included in the court menu, and it became famous all over the world.

3. Look at the moon with four stars

"Four Stars Looking at the Moon" is a famous dish of Xingguo in Ganzhou, a "general county". The main course is steamed pink fish, which is placed in a bamboo round cage, meaning that "the whole family has a group garden, which is more than enough for good luck and celebration".

Mix homemade Chili sauce into sauce, add rice flour and fish fillets, and steam in a round cage covered with zongzi leaves.

When the cage lid is lifted, it is steaming, spicy and delicious. Fish is tender and delicious, with rich layers. Rice noodles are soaked with the fragrance of zongzi leaves, and the entrance is smooth and full of toughness. With four small dishes, it is mouth-watering and appetizing.

4. Fried meat with dried Chili peppers

Fried meat with dried Chili is one of the representative dishes of Raobang cuisine, a branch of Gancai. The tender, fragrant and refreshing dried pepper is the "soul" of this dish.

Mild climate, abundant sunshine, abundant water resources and distinct four seasons provide an excellent growth environment for dried peppers.

As a national geographical indication product, Yugan Zanthoxylum bungeanum has been planted for more than 600 years and is a local specialty of tribute court in Ming and Qing Dynasties.

Dried pepper has the characteristics of thick meat, thin skin, fragrant taste, moderate spicy degree and rich nutrition. When cooking with fresh pork belly, the simplest cooking technique produces the most extreme taste, which makes people memorable after eating.

5. Shizuoka tobacco bud

The 800-mile well, with beautiful scenery and lush trees, is praised as a "green treasure house" by the world. High-quality ecology breeds delicious food, and Shizuoka tobacco shoots, known as "bamboo forest and sea cucumber", are the most representative.

Fresh and crisp big bamboo shoots, peeled off layers of bamboo shoots, boiled in mountain spring water until soft and rotten, slowly roasted with charcoal fire, smoked into brown bamboo shoots, and fried with pork belly and bacon. Bamboo shoots and meat are combined into one, which is fragrant but not greasy, the meat tastes sweeter and the bamboo shoots taste longer.

Slender bamboo shoots are placed on the plate layer by layer, dotted with red peppers, reddish brown, and the dishes are gratifying.

6. White-boiled male fish head

Jiujiang is surrounded by the Yangtze River and adjacent to Poyang Lake. There is abundant water, excellent water quality and fresh fish here. The cooking skills here have been handed down from generation to generation, forming a number of famous fish dishes. Among them, the most distinctive and representative is the white-poured male fish head.

Boiled male fish heads are steamed instead of boiled, which restores the original shape of fish heads to the maximum extent, and retains the original flavor of ingredients while locking the umami flavor.

In the cooking process, with special sauces, the taste of the whole dish is richer, the fish mouth has a strong glue taste, the fish is tender and delicious, the soup is moderate in sour and spicy, and the fragrance is overflowing.

7, mandarin fish boiled powder

The shore of Poyang Lake is the hometown of delicious food. Jiangxi has the reputation of "land of fish and rice" since ancient times. Its high-quality and abundant fresh water resources and exceptionally rich ingredients, especially fresh rivers and lakes, have attracted diners from all over the world to taste.

In the land of plenty, the people of Poyang Lake have developed their skills of cooking fish to the extreme in the long years. Jiangxi rice flour is added to the milky white mandarin fish soup stewed by Wanghuo, which is tough, smooth and refreshing, and the fragrance of rice flour is completely integrated into mandarin fish. Fresh and tender fish, smooth rice noodles, and delicious fish soup, a beautiful and happy beyond words.

8. Turtle vermicelli

Fuzhou is known as the hometown of talented people, and the place where Tang Xianzu was born is known as "Oriental Shakespeare".

It is said that when Tang Xianzu conceived Peony Pavilion, an extremely knowledgeable person made him a bowl of fried turtle skin. After eating it, Tang Xianzu's spirit doubled and he finished the creation of Peony Pavilion in one go. As a result, turtle vermicelli has become a famous local dish handed down from generation to generation.

Slaughter fresh soft-shelled turtle, wash and blanch, chop, stir-fry with soaked vermicelli, stir-fry, scoop in fresh soup, boil and simmer.

Turtle tastes tender, smooth and delicious, with rich flavor and soft and rotten meat. The vermicelli fully absorbs the delicacy of soft-shelled turtle, and has tough taste, smooth entrance and long aftertaste.

9, Artemisia selengensis fried bacon

"Chenopodium in the first month, Artemisia in February, and firewood in March and April."

Every winter comes and spring comes, and when the snow melts, Poyang Lake presents a scene of full of green and lush aquatic plants, and a delicious food is being bred. The grassland formed by the lake beach has fertile land and humid climate, and Artemisia is growing with tender stems and crisp meat.

The most classic way of Artemisia selengensis is to fry bacon. Before the Lunar New Year, fresh pork was carefully preserved and exposed to the sun, creating another delicious pork form-bacon. Salty and flexible bacon is more and more lined with the unique aroma of Artemisia selengensis. Artemisia selengensis is like a green ribbon, shining in light green, and the bacon is golden red with white, yellow and green.

Artemisia selengensis stir-fried bacon, cooked the unique delicacy of this land with seasonal natural ingredients and home-cooked practices, and conquered diners all over the world.

10, nourishing Taihe silky fowl

China's dietotherapy and medicated diet culture has a long history and is unique in the world diet culture. Nourishing Taihe silky fowl, as its name implies, is a kind of health food, a gift from nature and a taste endowed by time.

Black-bone chickens raised in the waters near Taihe Mountain and Jinggang have tender meat and unique appearance, and their medicinal effects are recorded in Li Shizhen's Compendium of Materia Medica.

During the Qianlong period of Qing Dynasty, Taihe black-bone chicken was regarded as a rare product because of its superior appearance, tender meat and wonderful fragrance, and was listed as the "tribute chicken" of the imperial court. Since then, Taihe silky fowl has gained great fame.

Nourishing Taihe black-bone chicken is made by steaming black-bone chicken, medlar, codonopsis pilosula, jujube and other ingredients for 3 hours. The meat is crispy and fragrant, and the soup is mellow. It is a good product for warming and nourishing qi and blood, and has been widely welcomed by the people for thousands of years.