Jiangxi cuisine (), also known as Gan cuisine (), is a style of Chinese cuisine derived from the native cooking styles of Jiangxi province in southern China. According to the East China Travel Guide published in 1983, Jiangxi Cuisine has its unique taste which can be described in four Chinese idioms: 原汁原味(aim to bring out the own flavor of the cooking material)，油厚不腻(dishes contained a significant amount of oil but the taste are not greasy)，口味浓厚(dishes have really thick taste)，咸鲜兼辣(always come with spicy solid, salty flavor). Jiangxi cuisine is widely popular within the ordinary family because most of the notable dishes from Jiangxi cuisine are the extension of homely dishes with solid local flavor. However, Jiangxi cuisine is not under the modern Eight Cuisines of China because its lack of unique features leads it hard to separate from Hunan and Sichuan cuisine, which is also widely known for its spicy state. History In ancient times, the Jiangxi Province of China was dominated by the ancestor of China’s Miao ethnic group. With the territorial disputes and subsequent chaos followed, residents from various regions migrated to the area that currently belongs to Jiangxi Province, searching for new homes. Besides the ordinary people, the migrants included many officials from the regions being defeated. These officials were accompanied by not only their family but also their chefs. Through migration, different cuisines and culinary customs were brought by new immigrants combined; eventually, different cuisines get improved and formed into new cuisine --- Jiangxi cuisine. And this is one of the reason Jiangxi cuisine are widely considered as the combination of other cuisines. Major Genres of Jiangxi Cuisine The taste of the dishes might have minor variations among different cities in Jiangxi Province in which Jiangxi cuisine has overall four major genres based on its region names: Nanchang, Ganzhou, Jiujiang, Gandong. And each Genre of Jiangxi Cuisine has its unique cooking style and famous dishes. Nanchang Genres are mainly cooking food in the method of simmer and stir-fry. It has famous dishes of 'fried bacon with artemisia quinoa' (Chinese: '藜蒿炒腊肉'), "soup cooked with pottery jar' (Chinese:'瓦罐煨'), and spicy stir-fry Jiangxi rice-noodle ('辣江西炒米粉"). Ganzhou Genres are mainly cooked food in steamed meat with rice flour and low heat fry. It has famous dishes of 'Steamed pork with rice flour' (Chinese: '粉蒸肉 ') and 'Gannan fried fish' (Chinese: '赣南小炒鱼'). Jiujiang Genres are mainly with the cooking style of stew and