Discover Chinese food
Local dishes, ingredients and the stories behind them.
Ruizhou open-topped dumplings 瑞州烧麦
The skin is delicate and the center soft, rich and sweet-savory, often balanced by ginger and vinegar at the table.
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Jingdezhen alkaline rice cakes 碱水粑
The cake has a resilient, smooth bite and a characteristic alkaline aroma. Its firm texture holds up well against strong savory seasonings.
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Lichuan taro dumplings 黎川芋糍
The outside is soft and slightly sticky, enclosing a more textured savory center. Cooling can make the wrapper firmer.
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Anyuan pork-and-offal rice noodles 安远三鲜粉
Soft noodles contrast with tender pork, denser liver and chewy intestine, while the broth carries a concentrated savory flavor.
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Yanshan cup-shaped rice cakes 铅山灯盏粿
The wrapper is soft and cohesive, while the open center lets the filling remain visible. Seasoned vegetables and meat supply most of the flavor.
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Yanshan hot rice-noodle soup 铅山烫粉
The bowl combines tender strands with a warming, meat-scented liquid; pepper and chili can make the finish more assertive. Topping choices vary by stall.
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Yanshan chilled sweet soup 铅山清补凉
The dessert is gently sweet and spoonable, with soft beans, slippery fungus and chewy fruit rather than one blended consistency.
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Fengcheng puffed-rice brittle 丰城冻米糖
The brittle combines a light rice crunch with sticky sweetness, sometimes enriched by nuts or seeds.
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Pingxiang stir-fried rice noodles 萍乡炒粉
Expect a savoury, chilli-forward plate with soft noodles and some fresher vegetable crunch. Heat levels differ substantially, and a red-looking serving does not tell you exactly how much chilli was used.
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Gannan vinegar-chilli fish 赣南小炒鱼
The signature contrast is tender fish against a sharp, savoury sauce. Chilli gives heat while vinegar provides a separate sourness. A dark sauce need not be sweet, and choosing less chilli does not remove the vinegar character.
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Huangyuan golden rice cakes 黄元米果
The cakes are dense and chewy, with a different bite from ordinary cooked rice. Thin slices pick up seasoning well.
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Shicheng taro dumplings 石城芋饺
A smooth, soft wrapper surrounds a more strongly seasoned filling. The contrast differs from an ordinary flour dumpling.
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