Jiangxi cuisine

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Jiangxi cuisine (Chinese: 赣菜 or 江西菜<!--need pinyin-->) is derived from the native cooking styles of the Jiangxi province of southern China. Like the cuisines of neighboring provinces, Jiangxi cuisine favors overtly spicy flavors; in many regions of the provinces, chili peppers are directly used as vegetable instead of as a flavoring, as in most other Chinese regional cuisines.

Another characteristic of Jiangxi cuisine is that there are rarely any cold dishes or anything served raw in contrast to other Chinese cuisines.<!--I don't think raw foods (i.e. uncooked vegetables) are common in any part of China.-->

The reason why there is rarely any cold or raw dishes in Jiangxi cuisine is due to another characteristic of the cuisine: it is the number one Chinese cuisine that utilizes tea oil as its primary cooking oil. However, if the raw tea oil is consumed uncooked, it would cause severe stomach problems for most people. As a result, any dish that uses the oil is cooked, as in other parts of China where tea oil is used as primary cooking oil. However, Jiangxi cuisine is unique in that the other one-seventh of total Chinese populations in other parts of China use tea oil as the main cooking oil, but it is supplemented by variety of cooking oils of other types, and, in fact, tea oil is not a majority despite being the most common. In Jiangxi, on the other hand, tea oil is used almost exclusively as the only cooking oil, and the only other cooking oil used is...
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