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Cuisines · FTLB115
Jiangxi Cuisine
Poyang Lake fish, lake artemisia stir-fried with cured pork, Nanchang clay-pot soup, and rice noodles for breakfast.
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Mural guide
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.
The regional cooking of Jiangxi, with Poyang Lake fish, lake artemisia and clay-pot soup.