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Jiangxi

Jiangxi is a landlocked province in the east of the People's Republic of China. Its major cities include Nanchang and Jiujiang. It spans from the banks of the Yangtze river in the north into hillier areas in the south and east.

Featured Dishes from Jiangxi

Artemisia annua

Artemisia annua

Artemisia annua, also known as sweet wormwood, sweet annie, sweet sagewort, annual mugwort or annual wormwood, is a common type of wormwood native to temperate Asia, but naturalized in many countries including scattered parts of North America. An extract of A. annua, called artemisinin , is a medication used to treat malaria. Discovery of artemisinin and its antimalarial properties by the Chinese scientist Tu Youyou led to the award of the 2011 Lasker Prize and 2015 Nobel Prize in Physiology or Medicine.

Fen zheng rou

Fen zheng rou

Pork is coated with rice flour, then steamed, may also use other meats such as beef, lamb

Nanchang fried rice noodles

Nanchang fried rice noodles

Stir fried rice noodles with chopped ginger, garlic, soy sauce, green onion, sesame oil, vegetables, chili peppers

Nangchang jar soup

Nangchang jar soup

Soup made in a clay pot, made with pork, beef, chicken, duck, game, seafood, bamboo shoots, mushrooms, vegetables

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Poyang Lake meatballs

Anfu ham

Side, Snack, Appetizer

Anfu ham

Anfu ham is a type of dry-cured ham named after the town of Anfu in Jiangxi, China, where it originated. Red with a yellowish tint, the ham's skin is thin, but the meat itself is thick. The ham gets its flavor from being salted and smoked and can be eaten on its own or used to add flavor to dishes. It is made in Anfu and other locations. Anfu ham originates from the Qin dynasty. In 1915, Anfu ham was featured in the Panama–Pacific International Exposition. Chinaculture.org, a project of the Ministry of Culture of the People's Republic of China and the China Daily, described its shape as being "like willow leaves". Anfu ham can remain edible for years. Chinese hams

Shumai

Side, Snack, Appetizer

Shumai

Shumai is a type of traditional Chinese dumpling made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim. This is the most well-known variety outside of Asia and is from the southern provinces of Guangdong and Guangxi. As prepared in Cantonese cuisine, siumaai is also referred to as "pork and mushroom dumpling". Its standard filling consists primarily of ground pork, small whole or chopped shrimp, Chinese black mushroom, green onion (also called scallion) and ginger with seasonings of Chinese rice wine (e.g. Shaoxing rice wine), soy sauce, sesame oil and chicken stock. Bamboo shoots, water chestnuts and pepper can also be added. The outer covering is made of a thin sheet of lye water dough, which is either yellow or white. The center is usually garnished with an orange dot, made of crab roe or diced carrot, although a green dot made with a pea may be used. The decorative presentations vary. A fish paste variety of siumaai is sold as a popular street food in Hong Kong, usually alongside curry fishballs. It is most often eaten with a sweet soy sauce and/or chili oil.