Twice-Cooked Pork with Black Bean Sauce: First, use a red-hot branding iron to burn off any remaining hair on the skin of the pork belly, then scrape and clean the meat under cold running water. In a pot, add water and bring the pork belly to a boil, cooking it until it is about 80% done, then remove it. Wipe the water off the skin with a clean cloth, and while the meat is still hot, brush it with sweet rice wine. Heat a wok over high heat, add 500 grams of tea oil, and heat it until it is about 80% hot...
Method for Cooking Fire Square Yuan Yuan Silver Fish 1. Wash the ham shank once in boiling water with a bit of alkali, then rinse thoroughly in warm water. Place it in a soup pot and boil for one hour. Remove, pluck off any hair on the skin with tweezers, and carefully trim off impurities. Make crisscross cuts 2/3 deep on the lean side. Place it in a bowl, skin-side down, add cooking wine, and steam over cold water in a steamer...
Anhua Songzhen Tea is meticulously crafted from tender buds picked from the misty high mountains of Anhua. It features a straight, slender, and elegant appearance resembling pine needles, with visible white down, uniformly vibrant green color, rich fragrance, sweet and mellow taste, crystal-clear liquor, tender and even leaf base, and a uniquely refined style. Developed in 1959, it was recognized as one of Hunan’s top three…
Yellow ginger is a unique, emerging industrial medicinal plant in China. Its rhizome contains a fat-soluble substance called diosgenin, which serves as the starting material for semi-synthetic steroidal hormone drugs and is known as the "gold of the pharmaceutical industry." Our county has been engaged in the selection of high-quality yellow ginger varieties since 1996, and so far, we have developed a number of...
Yuanjiang Reed Shoots, also known as "Dí Sǔn" (Reed Sprouts), grow in the tidal wetlands of South Dongting Lake. A natural wild delicacy, they are rich in nutrients and boast a unique flavor, combining the qualities of being wild, natural, green, and organic. They are a generous gift from nature to humanity’s culinary delights. Historical records indicate that Yuanjiang Reed Shoots have been consumed since the Five Dynasties and Ten Kingdoms period; starting from the Song Dynasty…
Living by the river, the greatest advantage is having access to fresh fish at any time. However, nowadays, in pursuit of economic benefits, while raising chickens and ducks in captivity, people also started netting fish and shrimp. As a result, carp and grass carp, lured by the comfort, become lazy and inactive, eating foolishly all day long. Their flesh gradually becomes loose and flabby, full of fat...
Siji Hong fermented tofu is a specialty of Siji Hong Town, Yuanjiang City, Yiyang, Hunan Province. With a history of over 300 years, Siji Hong fermented tofu boasts an authentic flavor and delicious taste, making it a favorite among consumers and a suitable accompaniment to meals for all ages. In an effort to transform its economically underdeveloped status, Siji Hong Town in Yuanjiang City proposed a development strategy focused on adding value through agricultural product processing...
Minced Pork with Pickled Green Beans: Wash the pickled green beans, soak them briefly in warm water, then drain and cut into 0.5 cm pieces; mince the pork and set aside. Heat a wok over high heat, first stir-fry the pickled green beans until dry, then remove. Add lard to the wok and heat, pour in the minced pork, add a little salt and stir-fry briefly, then add the pickled green beans and stir-fry together. Next, add mashed garlic, dried chili powder, soy sauce...
Anyone who has visited Yuanjiang has been drawn in by the "far-off it stinks, up close it's fragrant" aroma wafting through the streets — the unforgettable scent of stinky tofu. "Fried Stinky Tofu" is a signature local delicacy of Yiyang, with a long history. Once you try it, you may find it hard to resist. Give it a taste. The name “stinky tofu” may not sound appealing...
Braised Pork in Soy Sauce is made with pork that is half lean and half fat, cut into even pieces, then simmered in premium soy sauce with a small amount of sugar. The dish has a golden color and a sweet yet not greasy taste. Characteristics: rich but not greasy, savory, spicy, and aromatic, with a bright red hue. …
Golden Vegetable An unusual dish exists in Anhua that most people have not only never tasted but haven’t even heard of. This dish is called Golden Vegetable. It grows wild deep in the mountains of Anhua’s Chenshan area and is extremely rare. Like a phoenix perching in a phoenix tree or an orchid blooming in a secluded valley, it thrives in such places. Some adventurous souls brave thorny vines and climb cliffs to search for and gather it. They then dry and store it, turning it into a rare delicacy that adds flair to any banquet. Currently...
Authentic Anhua cured meat boasts a golden hue, setting it apart from the ordinary cured meats found in markets. In Anhua, it’s a tradition to slaughter pigs during the Lunar New Year, after which all the meat is cured and hung above the stove, smoked by fire for several months. As a result, the flavor is rich and intense, suiting the palates of people from Hunan and Sichuan. Whether steamed, stir-fried, or boiled, it’s delicious—whether cooked with chili peppers or prepared as a rustic clay pot dish, it's always a treat…
Pig blood cake In Anhua County, during the New Year, people mix pig blood, tofu, minced pork, Sichuan peppercorns, five-spice powder, and red chili powder to make round cakes. After drying, they are called “pig blood cake” and have a spicy and delicious flavor.…
The cultivation of konjac in Ankang, Yiyang, has a long history. It thrives at altitudes above 400 meters, particularly in shaded mountainous areas with fertile soil, mostly found in high-altitude regions such as Cangchang Township. The most common variety is the hemp-stem konjac, which is flat and spherical, purple-brown in color, with pure white flesh rich in starch and protein. After washing, it is ground with lime water and plant ash water, then boiled to make what is called konjac tofu...
Anhua buckwheat has a long production history. Since ancient times, farmers have had the traditional habit of growing buckwheat, with a cultivation history spanning nearly 1,000 years. Historical records indicate that when the county was established in the fifth year of the Xining era of the Song Dynasty (1072), there were already accounts of buckwheat cultivation among local produce, covering a relatively large area. In the 22nd year of the Jiajing era of the Ming Dynasty (1543)...
Delicious Crisp Candy comes in bags, each containing four types of crisp candy: sesame, peanut, bean paste, and osmanthus. All varieties are uniformly sized, with each bag weighing 425 grams. The layers are distinct, the aroma is sweet, the nutrition is rich, and the flavor is uniquely distinctive.…
Yiyang Bamboo Crafts…
Iron woks produced in Hunan have long been known domestically as "Southern Woks." Among them, those from Yiyang rank foremost. The iron wok manufacturing industry in Yiyang dates back to before the Ming Dynasty and has a history of over 600 years. Historical records indicate that during the late Ming and early Qing dynasties, the great-grandfather of Ning Zibin from Anhua operated four wok factories each in Anhua and Yiyang, with a total of 48 furnaces,…
Hunan Axiang Fruit Co., Ltd. was established in 2003 and is located in the scenic and pleasant-climate Xuefeng Lake Geopark area in Anhua County, Hunan Province. The company adopts a production model of “company + base + specialized cooperatives (members)” and is a key Chinese leading enterprise in the fruit and vegetable industry, specializing in the production, processing, and sales of citrus and other fruits.
Handcrafted Fu brick tea boasts lush "golden flowers" (a type of beneficial fungus), with a rich floral aroma, bright red liquor, and a mellow taste. It helps reduce grease, aid digestion, and cleanse the intestines, making it superior in quality to ordinary Fu bricks. Handcrafted Fu brick tea — named for being manually compressed into brick form — is made from wild large-leaf tea varieties from Yuntai Mountain in Anhua...