Regional dishes & banquets 地方菜与宴席

Celestial Master Bagua Banquet 天师八卦宴

Celestial Master Bagua Banquet (天师八卦宴) is a well-known banquet of the Celestial Master's Mansion (嗣汉天师府) at Longhu Mountain (龙虎山) in Yingtan (鹰潭), Jiangxi.

Guixi Pickled Mustard Greens 贵溪捺菜

Guixi Pickled Mustard Greens (贵溪捺菜) are a jar-cured relish of mustard greens from Guixi (贵溪) in Yingtan, Jiangxi, listed in Jiangxi's third batch of provincial intangible cultural heritage.

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Yudu Fried Rice-Flour Crisps 于都烧卷子

Yudu Fried Rice-Flour Crisps (于都烧卷子) are thin, golden slices of spiced rice-flour dough fried in oil, a snack that the Yudu (于都) county government in Ganzhou (赣州), Jiangxi, calls the county's most distinctive traditional snack.

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Tonggu Taro-Starch Dumplings 铜鼓包圆

Tonggu Taro-Starch Dumplings (铜鼓包圆) are triangular parcels eaten by Hakka (客家) communities in Tonggu (铜鼓), Yichun (宜春), during festivals.

Linchuan Pickled Vegetable Stems 临川菜梗

Linchuan Pickled Vegetable Stems (临川菜梗) are a salted, fermented vegetable-stem pickle from Linchuan (临川) in Fuzhou (抚州), Jiangxi, long made in family kitchens and small workshops and now also produced in a factory.

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Dexing Wulao Dumplings 德兴乌佬果

Dexing Wulao Dumplings (德兴乌佬果) are filled, steamed parcels from Dexing (德兴) in Shangrao (上饶), Jiangxi, whose translucent wrapper was traditionally made from the starch of wild fern roots.

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Tianmo 甜沫

The base is smooth and grain-scented, with soft beans or noodles and a peppery savory finish. Ingredient combinations vary between breakfast shops.

Linyi sa soup 临沂糁

Black pepper and the savory broth give sa its warming character. The grain thickens the liquid without necessarily turning it into a completely smooth porridge.

Tai'an cabbage-and-tofu soup 泰安三美

The cabbage becomes sweet and soft, while the tofu gives a mild, smooth bite. The soup is lighter in flavor than fried or red-braised dishes.

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Weifang meat wraps and broth 潍坊朝天锅

Soft meat, firmer offal and a pliable pancake create a substantial bite, while scallions or sauce can add sharpness.

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Qingdao large steamed buns 青岛大包

The thick, soft bread soaks up juices from the center, making the bun substantial enough for a meal. The filling can remain very hot after serving.

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Weifang pressed noodles 潍坊和乐

The noodles are resilient and filling, contrasting with tender meat and the softer ingredients in the soup.

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