Ji'an boasts distinctive famous dishes. The Braised Imperial Chicken shines bright red with incredibly tender and aromatic meat. Golden-brown Yongxin Braised Dog Meat brings great enjoyment to both your eyes and taste buds. Other celebrated local classics include sautéed stone frog meat and delicate Wan'an Glass Carp, which have made Ji'an well-known far and wide.

Apart from these mouth-watering signature dishes, Ji'an also offers unique snacks such as candied kumquat cakes and rice noodles. They suit people of all ages and are simply irresistible.

Luling Cuisine features carefully selected ingredients, exquisite knife skills and precise heat control. Braising, simmering and stir-frying are its main cooking methods. It retains the original flavours of ingredients with prominent savoury aroma, delivering a refreshing yet non-greasy taste with a hint of spiciness. The textures range from crisp and tender to soft and well-cooked. Most ingredients are local farm produce, creating strong regional flavours. Famous delicacies include the well-known Braised Imperial Chicken, Yongxin Braised Dog Meat, tempting Home-style Blood Duck, Wenshan Diced Chicken, nourishing black-bone chicken for banquets, tender Wan'an Glass Carp, tasty sautéed stone frog meat, and uniquely fragrant dry-fried orange peel shreds.

Taihe Pickled Radish is a time-honoured local speciality with a special recipe. It combines sweetness, sourness, spiciness, freshness and crispness with a long aftertaste. It stimulates saliva, boosts appetite and aids digestion. It is so tempting that people begin to salivate before tasting it and always want more. The pickled vegetables are made from high-quality Chinese cabbages for a crisp tender texture. Sour cowpeas are preserved from white beans, with perfect colour, aroma and taste. They make excellent seasonings and can be eaten raw.

Dog meat is nourishing and warming. Yongxin County’s braised dog meat ranks among the finest local dishes. Young dogs are slaughtered and cleaned, then slowly simmered with dried chili peppers, dried tangerine peel and other seasonings together with the skin. Well-cooked Yongxin dog meat turns golden yellow, spicy and fragrant. The meat is tender without greasiness, making it an ideal winter tonic. Marshal Chen Yi once served this dish to foreign guests, and it won wide popularity.