Pingxiang's food sits at the crossroads of Jiangxi and Hunan cooking. The Hunan influence brings more aggressive use of fresh chilli peppers alongside the preserved and dried peppers of the Jiangxi tradition. Rice noodles are as central here as in Nanchang, though the broth-based styles are more common than in the east of the province. Local restaurants around the Anyuan area tend toward simple, inexpensive cooking built around the same ingredients miners were eating a century ago: pickled vegetables, dried tofu, and pork fat.