Jiangxi Cuisine, also known as Gan Cuisine, was derived from the native cooking styles of the Jiangxi province and formed the unique native cuisine with a long history. Like the cuisines of neighboring provinces, Jiangxi cuisine favors overtly spicy flavors. Besides, there are rarely any cold dishes or anything served raw in contrast to other Chinese cuisines. The reason is: as the primary cooking oil used in Jiangxi, if the raw tea oil is consumed uncooked, it would cause severe stomach problems for most people.

Jiangxi Cuisine is famed for freshwater fish banquets and the utilization of douche and tofu. Moreover, there are various kinds of Jiangxi local snacks and pastries cooked by different methods, all of which have their own characteristics.