Recently, Jiangxi Province officially released the local standard titled ‘General Technical Specifications for Jiangxi Stir-Fry,’ marking the first provincial-level standard in China specifically formulated for a regional stir-fry cuisine. Developed under the leadership of the Jiangxi Provincial Administration for Market Regulation, this standard aims to define and regulate key aspects of ‘Jiangxi Stir-Fry,’ including ingredient selection, cooking techniques, flavor profiles, and service requirements, thereby promoting the branding and standardization of local culinary offerings.According to the standard, ‘Jiangxi Stir-Fry’ is defined as a regional dish primarily using locally sourced ingredients and prepared with rapid high-heat stir-frying to highlight its characteristic freshness, aroma, spiciness, and tenderness. The standard specifies clear requirements for main ingredients, accompaniments, and seasonings, and outlines detailed operational guidelines covering ingredient selection, knife skills, heat control, and plating. It also encourages restaurants to innovate moderately while preserving traditional flavors.This initiative not only enhances the overall quality and consumer experience of Jiangxi Stir-Fry but also lays a solid foundation for ‘Gan Cuisine’—the culinary tradition of Jiangxi—to expand beyond the province and gain recognition nationally and internationally. Furthermore, the standard promotes standardized restaurant operations and helps prevent misleading practices, thus safeguarding the authenticity and heritage of Jiangxi’s local food culture.
近日，江西省正式发布《江西小炒通用技术规范》地方标准，这是全国首个针对地方特色小炒菜系制定的省级标准。该标准由江西省市场监督管理局牵头制定，旨在规范‘江西小炒’的定义、原料选用、烹饪工艺、风味特征及服务要求，推动地方餐饮品牌化、标准化发展。根据标准，‘江西小炒’被定义为以本地食材为主，采用快火快炒技法，突出鲜、香、辣、嫩等风味特点的地方菜肴。标准对主料、辅料、调味品的使用作出明确要求，并规定了从选材、刀工、火候到装盘的全过程操作规范。此外，还鼓励餐饮单位在保持传统风味基础上进行适度创新。此举不仅有助于提升江西小炒的整体品质和消费者体验，也为‘赣菜’走出江西、走向全国乃至国际市场奠定基础。同时，标准的出台将引导小炒店规范化经营，防止‘挂羊头卖狗肉’现象，保护地方饮食文化的纯正性与传承性。
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