Nanchang

The territories encompassing modern-day Jiangxi Province—including Nanchang—was first incorporated into China during the Qin dynasty, when it was conquered from the Baiyue peoples and organized as Jiujiang Commandery (Chinese: 九江郡). In 201 BC, during the Han dynasty, the city was given the Chinese name Nanchang and became the administrative seat of Yuzhang Commandery (豫章郡), and was governed by Guan Ying, one of Emperor Gaozu of Han's generals. The name Nanchang means "southern flourishing", derived from a motto of developing what is now southern China that is traditionally attributed to Emperor Gaozu himself. In AD 589, during the Sui dynasty, this commandery was changed into a prefecture named Hongzhou (洪州), and after 763 it became the provincial center of Jiangxi, which was then beginning the rapid growth that by the 12th century made it the most populous province in China. …

Nanchang is located in inland southeastern China, 130 km (81 mi) south of the Yangtze River and is situated on the right bank of the Gan River just below its confluence with the Jin River and some 40 km (25 mi) southwest of its discharge into Poyang Lake. Nanchang has a humid subtropical climate (Köppen Cfa) with four distinct seasons. Winters are short and cool with occasional frosts; it begins somewhat sunny and dry but becomes progressively wetter and more overcast. Spring begins especially gloomy, and from April to June, each month has more than 220 mm (8.7 in) of rainfall. Summer is long and humid, with amongst the highest temperatures of any Chinese provincial capital, and with the sun shining close to 60 percent of the time in July and August, is the sunniest time of year. Autumn is warm to mild with the lowest rainfall levels of the year. …

Mixed Rice Noodles: Made primarily with rice noodles, mixed with peanuts, dried radish, chili oil, soy sauce, and other seasonings. Earthenware pot soup: It is made by slow-cooking in an earthenware pot. Common flavors include pork rib soup, kelp soup, and chicken soup. It is very common to eat it with mixed rice noodles. White sugar cake: Made from fermented rice, it has a soft texture and a sweet taste. Stir-fried Artemisia annua with cured pork: This dish uses Artemisia annua from the Poyang Lake region, stir-fried with cured pork, and has a fragrant and smoky flavor. Steamed Pork Belly with Rice Flour: This dish is made by coating pork belly with rice flour and steaming it, resulting in a soft, sticky, and fragrant texture. Thick soup: made from sweet potato starch, vegetables and meat, and is mostly eaten in winter.