Why Has Jiangxi Stir-Fry Become the Go-To Comfort Food for Workers in Jiangsu-Zhejiang-Shanghai?

First, a question: Among Babi Steamed Buns, West Lake Vinegar Fish, and Jiangxi Stir-Fry, which is the favorite food of Zhejiang people? The answer might surprise you—it's—

This answer is no joke but a unified response from many Zhejiang locals. Last month, a music festival was held in Yiwu, Zhejiang. During the interactive segment, when the singer asked about Yiwu's specialty, the audience unanimously replied: Jiangxi Stir-Fry.

People's first impression of Jiangxi cuisine,

might be a bowl of enticing rice noodles.

Jiangxi, a province often teased as the "most overlooked" or "Akalinn Province," has quietly opened restaurants across Zhejiang in recent years, winning the hearts of locals. Take Yiwu as an example—some streets are lined with "Jiangxi Stir-Fry" shops one after another. Standing at a crossroads, you’ll spot several in every direction. This phenomenon isn’t limited to Yiwu. If you switch to Taizhou and search for "Jiangxi" or "Gan" (Jiangxi’s abbreviation) on review platforms, 1,287 and 1,075 restaurants pop up, respectively. In contrast, searching for "hotpot," a nationwide favorite, yields only 2,270 results.

Even when recommending local food, many Zhejiang residents praise "Jiangxi Stir-Fry" shops as decades-old staples, highlighting its popularity. The trend isn’t confined to Zhejiang—across Jiangsu, Zhejiang, Shanghai, and even nationwide, Jiangxi Stir-Fry has taken root. At its core, this success likely stems from the vibrant "stir-fry" technique in Chinese cooking.

Zhejiang cuisine is typically known for its light, fresh flavors. So when did the spicy, bold Jiangxi dishes start flourishing here?

What exactly is the buzz around "Jiangxi Stir-Fry"?

The first stop for "Jiangxi Stir-Fry" in conquering the taste buds of workers across Jiangsu, Zhejiang, Shanghai, and beyond was Zhejiang. Here, the sample size is the largest and most representative. How did Zhejiang locals, known for preferring mild flavors, fall for the bold, spicy Jiangxi cuisine?

Before uncovering the secret behind its popularity, let’s address what "Jiangxi Stir-Fry" actually is. In Zhejiang, it’s an umbrella term for restaurants with names like Jiangxi Stir-Fry, Jiangxi XX Stir-Fry, Jiangxi Restaurant, Jiangxi XX Restaurant, or Gan XX Stir-Fry (e.g., Gan-Chuan Stir-Fry, Gan-Xiang Stir-Fry). Most operate as street-side eateries near residential areas or commercial districts.

"Jiangxi Stir-Fry" shops are usually street-facing.

Inside, you’ll first notice a massive red menu on the wall, listing dozens or even hundreds of dishes. Alongside Jiangxi specialties like stir-fried beef and rice noodles, there are national staples like tomato and egg stir-fry, Sichuan-style blood tofu, Yangzhou fried rice, and even Northeastern "earth three fresh." At a glance, excluding some Jiangxi highlights, it might seem like an ordinary home-style restaurant. So why has this model thrived in Zhejiang?

The menu is just the start. The real charm emerges when you order. First, the variety is staggering—dishes cater to both spice lovers and those who avoid heat, with everything from poultry to seafood. There are group-friendly dishes like "bubble-braised perch" or spicy bullfrog, as well as solo options like rice bowls or fried noodles. For a quick meal, "Jiangxi Stir-Fry" covers all bases.

Shredded pork with scrambled eggs—even those averse to spice

can leave satisfied at a "Jiangxi Stir-Fry" spot.

The menu isn’t just comprehensive; it’s surprisingly affordable. Most dishes are clearly priced, with simple home-style plates like Jiujiang fish chunks, Kung Pao chicken, or three-delicacy tofu skin around 20 yuan. Some places even offer dishes for 11–12 yuan. Few exceed 30 yuan, and those over 50 are usually whole-fish or poultry "feast dishes." In cities like Beijing or Shanghai, 100 yuan might cover just one dish, but in Zhejiang’s "Jiangxi Stir-Fry," it easily buys six.

So, the next question: Is it this cheap because they use pre-made dishes? Revisiting the name "Jiangxi Stir-Fry," the "stir-fry" implies it’s unlikely. Most shops have a fridge displaying fresh ingredients. Diners can skip the menu and directly pick items from the fridge, specifying combinations and cooking methods—proof of on-the-spot frying. Even with "wok-heat flavorings" in pre-made dishes today, none rival the aroma of a "Jiangxi Stir-Fry" beef dish served in five minutes.

Most "Jiangxi Stir-Fry" dishes are made to order.

Fresh frying is just the method; taste is key. The highest praise for a dish is calling it "rice-worthy," and "Jiangxi Stir-Fry" nails this. Jiangxi cuisine leans spicy—when discussing China’s top spice-tolerant regions, Jiangxi always ranks. Some describe its heat as "a head-smacking punch." Though toned down in Zhejiang, many dishes retain this fiery edge.

Even non-spicy dishes like minced pork eggplant or stir-fried pork heart are "rice-worthy," easily pairing with two bowls. Dry-pot dishes are another highlight—served sizzling on iron plates, they stay warm and aromatic, doubling the appetite. Arguably, no restaurant chain understands "rice-worthy" better than "Jiangxi Stir-Fry."

Spicy and appetizing, one of the charms of "Jiangxi Stir-Fry."

A wide variety of dishes, affordable prices, and great with rice are the core strengths of "Jiangxi Stir-Fry," but its true appeal lies in its laid-back vibe. Though some "Jiangxi Stir-Fry" spots, after going viral online, post seemingly unfriendly signs like "No fancy ambiance here," "No service expected," "Attitude? Don’t bother," or "We’re all hard workers."

Yet once inside, you’ll feel a relaxed and carefree comfort—the kind where, after a long day of work, you shed all pretenses, slouch in your chair with legs crossed, speak loudly, drink with friends, and forget about diets as you devour bowls of rice. After a busy day, most workers don’t have the means or desire for upscale restaurants where everyone dresses formally. But "Jiangxi Stir-Fry" is welcoming to all, offering weary workers both culinary and emotional solace.

So what is "Jiangxi Stir-Fry"? It’s synonymous with affordability and hearty meals, and it’s also a soul-soothing haven for many migrant workers in Zhejiang.

It’s not that Zhejiang people chose "Jiangxi Stir-Fry,"

but rather that "Jiangxi Stir-Fry" chose Zhejiang people.

Hunan cuisine is also famous for its spicy stir-fries, so why do Zhejiang people prefer "Jiangxi Stir-Fry" over "Hunan Stir-Fry"? The answer is simple: proximity. Jiangxi lies south of the middle and lower reaches of the Yangtze River, bordering Zhejiang. Quzhou, often called Zhejiang’s spiciest city, happens to be east of Shangrao in Jiangxi. But as an inland province, Jiangxi also borders Fujian, Guangdong, Hunan, Hubei, and Anhui—so why Zhejiang in particular?

This stems from Jiangxi’s unique geography. While it borders six provinces, Jiangxi is hemmed in by the Yangtze River to the north and mountains on the other three sides, creating natural barriers that hinder transportation. On a terrain map, the Jiangxi-Hunan border is marked by the north-south Luoxiao Mountains, while the Fujian border is similarly defined by the Wuyi Mountains. Other ranges like the Dayu Ridge, Mufu Mountains, Jiuling Mountains, and Jiulian Mountains further encircle Jiangxi.

Among these six provinces, Zhejiang is the exception. Though mountains also lie along the Jiangxi-Zhejiang border, the Huaiyu Mountains run east-west, forming a corridor along the Xin River Valley that connects the two provinces. This allowed frequent exchanges between the regions as early as the Tang Dynasty, when the Xin River basin was extensively developed and the Xin-Zhe route became a trade passage.

Today, with Zhejiang’s booming factories and e-commerce industry, more Jiangxi natives have migrated there for work. At its peak, nearly 3 million Jiangxi people worked in Zhejiang. Accustomed to bold flavors, they found Zhejiang’s mild cuisine unappealing, so they became both the chefs and customers of "Jiangxi Stir-Fry."

Now, various Jiangxi delicacies can be found throughout Zhejiang.

The spread of "Jiangxi Stir-Fry" in Zhejiang mirrors the distribution of Jiangxi migrants. Yiwu, a hub for entrepreneurship and livelihoods, has one of the highest concentrations of Jiangxi people. Reports indicate that of Yiwu’s 1.8 million residents, about 380,000 are from Jiangxi. Jiangxi’s Yanshan County natives from Shangrao account for 70% of Yiwu’s rental market transactions. They were also among the first to open "Jiangxi Stir-Fry" restaurants in Yiwu, earning them the title of the cuisine’s "originators" in Zhejiang.

While Yanshan natives pioneered "Jiangxi Stir-Fry" in Zhejiang, it was the people of Leping in Jingdezhen who expanded it province-wide. Last February, Leping held a forum to promote the "Jiangxi Stir-Fry" industry, revealing that nearly 5,000 such restaurants operate outside the province, mostly in Jiangsu and Zhejiang.

Beef with fried dough sticks, salted egg tofu—

"Jiangxi Stir-Fry" is just one part of it.

Photo / Jingwen Jun

Initially, "Jiangxi Stir-Fry" catered to Jiangxi migrants in Zhejiang. But as transportation improved, geographical barriers could no longer stop the flow of people and food. This fresh, fast, affordable, and fiery stir-fry style took root not only in Zhejiang but also spread from Jiangxi to Zhejiang and beyond, comforting "migrant workers" nationwide.

As many have noted, for those with a "Chinese stomach," few things are as irresistible as sizzling stir-fries. Today, "Jiangxi Stir-Fry" is expanding rapidly in the Jiangsu-Zhejiang-Shanghai region, winning over many workers.

Jiangxi cuisine is going national.

Rather than saying Jiangsu-Zhejiang-Shanghai locals particularly favor "Jiangxi Stir-Fry," it’s more accurate to say that in an era dominated by pre-made dishes, workers across China find it hard to resist this delicious, convenient, and affordable Jiangxi delight.

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Cover image | Purple Grape Cheese Tea.