Jiangxi cuisine

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This article is part of the series: Chinese cuisine
History History of Chinese cuisine
Eight Great Traditions Anhui (Hui) Cantonese (Yue) Fujian (Min) Hunan (Xiang) Jiangsu (Su or Yang) Shandong (Lu) Szechuan (Chuan) Zhejiang (Zhe)
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Jiangxi cuisine (Chinese: 赣菜 or 江西菜) is derived from the native cooking styles of the Jiangxi region in China. Similar to its neighbors, Jiangxi cuisine has the obvious spicy taste, but due to its geography, fish banquet is also one of the characteristics of Jiangxi cuisine. In contrast to the Heilongjiang cuisine which is famed for anadromous fish banquets, Jiangxi cuisine is famed for freshwater fish banquets.