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Jiangxi Clay Pot Soup
The soup is delicious and affordable to many, with most soups costing between five and 25 yuan. There is a large variety to chose from: from tea-tree mushroom soup with pork rib to healing black chicken and young pigeon.It takes seven hours to prepare clay pot soup, during which its ingredients fully dissolve to make for a delicious and nutritious dish. It is known to replenish energy, increase blood circulation and boost overall wellness.Clay pot soup served with rice noodles (banfen) is the breakfast dish of choice for the residents of Nanchang.

Three Cups Chicken 

Three Cups Chicken  is its typical representative of Jiangxi cuisine. It uses the young chicken from Wanzai County in Jiangxi Province to chopp into a sand bowl and simmer on a charcoal stove so that the protein and fat in chicken are fully dissolved in the soup. Three Cups Chicken is the traditional Jiangxi dishes, with only a cup of oil, a cup of sauce and a cup of wine named Three Cups Chicken. This dish is the color red sauce, authentic, aromatic flavor.

Poyang Lake Three Colors Fish
Poyang Lake Three Colors Fish is a famous delicious of Jiangxi Cuisine. 
Ingredients: young mandarin fish, bud fish, and small carp　　Spices: salt, flavors, wild pepper
Method: Kill and clean the three fishes; heat empty wok and add oil; slightly fry the fishes; then add water, seasonings, and the wild pepper to boil. When the soup gets thick and white, it is ready to serve.
Features: several seasonings in one food; it tastes delicious, and a little bit hot and sour; it is a famous local specialty

Lotus Blood Duck
In Lianhua County of Jiangxi Province, "Lotus Blood Duck" is loved by everyone and everyone likes it. Its color is delicious, fresh and delicious. Foreign guests come to Lotus, the first choice is this special dish.
Ingredients: Duckling, red pepper
Spices: tea oil, wine, soy sauce, etc.
Method: Kill the duckling, and put the duck blood in the wine; chop the duck into small cubes. Stir fried the spices in oil, then put the duck cubes and duck blood, stew till it is ready to serve.
Features: oily and shiny, purple and red; tender flesh; it is a famous local specialty

Dongpo Braised Pork
Dongpo Braised Pork is from Yongxiu County of Jiujiang City. The first dish on the banquet in Jiujiang Yongxiu County must be "Dongpo Braised Pork". It served as two large bowls, each containing a large piece of pork tied with straw. This is a traditional local dish, and it is said to be related to Su Dongpo, a famous literature in the Song Dynasty.
Ingredients: marbled meat with skin
Spices: salt, flavors, and rock sugar
Method: Cut the marbled meat into cubes; wrap with straws; boil them in the water and add rock sugar to make it look nice; add water and flavors; simmer for one hour; then place them into a plate for serving.
Features: bright red color, fatty but not greasy, crispy but not broken, traditional famous food.