A row of earthen jars simmers soup over charcoal as a hand ladles out chicken, shiitake and lotus root, a plate in the foreground holds bright green wormwood stems stir-fried with cured pork, and a bowl beside it holds mixed rice noodles.
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Hebei CuisineJiangxi Cuisine
Clay pots and lake fish
Introduction
The regional cooking of Jiangxi, with Poyang Lake fish, lake artemisia and clay-pot soup.
Jiangxi cuisine is the regional cooking of Jiangxi. Fish from Poyang Lake and the lake artemisia of its shores are common ingredients; the artemisia was once a wild plant of the lake and is now farmed, and artemisia stir-fried with cured pork is popular in restaurants. Around Nanchang, clay-pot soup is simmered in clay jars without an open flame for more than seven hours, and it was placed on the Nanchang municipal intangible heritage list in 2014 and the provincial list in 2017. People in Jiangxi often start the day with rice noodles, Nanchang has its dry-mixed rice noodles, and clay-pot soup is also served with breakfast noodles.