Jiangxi is a landlocked province in eastern China with a semi-tropical, hot and humid climate. It's surrounded by mountain ranges and most of its territory is covered with forests. The Gan river, a major artery of commerce since ancient times, runs throughout its territory and has given its name to Jiangxi's native population, which also included the related Hakka population. The province's cuisine reflects its environment and climate: chilies and spicy dishes are common, and river fish is a primary ingredient. While the Gan cook almost exclusively with tree oil, this was not an ingredient listed in any of the recipes I made - fortunately.
The dishes I made for my sojourn into Jiangxi cuisine are among its most famous ones:
Chinese cuisines I've explored so far: Cantonese, Chengdu, Chinese Muslim, Dai, Fujian, Ghizhou, Haipai, Hakka, Hangzhou, Hongkonese, Huaiyang,
Imperial China, Indo-Chinese, Jiangsu, Jiangxi
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