Our country has a vast territory. Different regions and provinces have different customs and eating habits. Almost every region has its own specialties, such as Changsha stinky tofu, Tongguan Roujiamo, Shaxian snacks, and delicious Peking duck, etc. Jiangxi is a province on the south bank of the Yangtze River in the middle and west reaches of the Yangtze River. It also has many delicacies that reflect folk customs, such as:

1: Gannan navel orange, a specialty of Ganzhou City, Jiangxi Province, and a national geographical indication product of China. Ganzhou's mountains are dominated by Quaternary red soil, with a small amount of purple soil and mountain yellow soil. The soil layer is deep, and with a little modification, a high-standard navel orange orchard can be built. It has good soil conditions. The red loam soil has the characteristics of deep soil layer, acidic soil quality and low organic matter content, which is suitable for the growth of navel oranges. A large number of shallow hills and slopes provide conditions for the development of large-scale fresh navel orange bases in Ganzhou.

Two: Nanchang Fried Rice Noodles is a famous specialty snack in Jiangxi. The long-famous Nanchang rice noodles have the characteristics of sesame oil, tenderness, long-lasting blanching and long-frying. Nanchang rice noodles have a long history, and the main raw material is high-quality late rice. It has to go through multiple processes such as soaking rice, grinding pulp, filtering and drying, and collecting pulp. It is also convenient and simple to eat. It can be eaten cold or stir-fried. It is an indispensable favorite of Nanchang people. This is a unique dish that is convenient and easy to prepare and can be used as a meal. Similar ones include fried noodles.

Three cups of chicken is a famous local traditional dish in Jiangxi Province. According to legend, it is related to the national hero Wen Tianxiang.

Legend: It is said that a long time ago, Ning Du had a child whose father died early and his mother was dependent on each other. One day, my mother was seriously ill and lay in bed for a long time, dying. In order to fulfill his filial piety, the son went out to try to get a hen for his mother to eat. He put the chicken into a broken bowl, asked his neighbor for a glass of rice wine, a handful of salt, and a spoonful of oil and mixed them together. After it was stewed over charcoal fire, he fed it to his mother. Unexpectedly, the aroma was so fragrant that it attracted an official chef next door. He took a piece and tasted it and found it delicious. Later, the official chef continued to improve the cooking method, cooking chicken with a cup of sesame oil, a cup of soy sauce, and a cup of rice wine, and named it "Three Cup Chicken". Because no soup is added during cooking, only one cup of rice wine, one cup of lard or tea oil, and one cup of soy sauce are used, hence the name. This dish is usually made with three-yellow chicken and other ingredients. After it is finished, the meat has a strong aroma, sweet and salty, salty and fresh, with a soft texture and strong chewing feeling. In 2008, this dish was also selected as the main menu of the Olympic Games.