Shennongjia’s Jinfeng Kiwifruit has been awarded the Third Prize of the National Science and Technology Progress Award and the Silver Award at the China Agricultural Expo. This variety produces large fruits, with an average weight of 91.8–110.3 grams and a maximum weight of up to about 169 grams. The kiwifruits are oval-shaped, well-formed, uniform in appearance, with yellow flesh that is fine-textured, juicy, moderately tart, and pleasantly fragrant. It contains 12.5–15% soluble solids, 7.92–11.64% total sugar, 1.06–1.65% citric acid, and 90.6–120.5% vitamin C. The fruit can be stored at room temperature for around 30 days, and when refrigerated, retains a 98.8% whole-fruit rate after 120 days. Once removed from cold storage and kept at 24°C, it remains fresh for over 14 days, with a vitamin C retention rate of 90.88%. It also processes well, with a 75.8% raw material utilization rate for slicing and canning—showing no browning or sedimentation even after two years of storage. Juice production yields 78.8% utilization.
Paris polyphylla (Rhizoma Paridis Yunnanensis) [Eng] Yunnan Manyleaf Paris Rhizome, one of the “Four Famous Medicinal Herbs” of Shennongjia. Also known as Yunnan Paris polyphylla, Caoheche, or Dujiaolian. It comes from the rhizome of the lily family plant Yunnan Paris polyphylla P…
Shenlong Hundred Flowers Honey is a premium multifloral honey produced by local native bees collecting nectar from a hundred different blossoms. Rich in essential amino acids, vitamins A and B-complex, as well as vital trace elements such as calcium, phosphorus, iron, and zinc, this honey offers long-term health benefits including improved fitness and intelligence, anti-aging effects, liver and spleen support, enhanced immunity, and promotes healthy growth in children…
The pristine and vast Shennongjia is known as the "Kingdom of Chinese Herbal Medicine." It boasts 2,023 types of traditional Chinese medicinal resources, including wild herbs such as Gastrodia elata, Trillium, Paris polyphylla, Polyporus umbellatus, Coptis chinensis Franch, Tussilago farfara, Bupleurum, Platycodon grandiflorus, and Pinellia ternata. …
The dietary customs of Shennongjia reveal strong traditional flavors of primitiveness and simplicity. They organically integrate the history of their ancestors' hard pioneering work in this high-altitude mountainous region into daily meals, ensuring that generations do not forget the kindness of their forebears. Even today, when local villagers slaughter a pig, they always first cut off a piece of meat, rub it with salt, and roast it over the fire...
Hezha is a common and convenient dish among the Tujia people. Soak soybeans until they swell, grind them into a fine paste using a stone mill, gently boil the mixture, then mix in chopped vegetables and salt. The consistency can be adjusted to your preference, and one of its advantages is that it preserves all the nutritional value of the soybeans.…
The Shennongjia forest area, at an altitude of 1100-3200 meters, is a national nature reserve that has maintained its pristine ecology to this day. It is an eco-friendly, pollution-free environment. The wild lily of Shennongjia has been recorded as a medicinal herb since the Han Dynasty in the “Shennong Bencao Jing” (The Divine Farmer’s Materia Medica). Traditional Chinese medicine believes it has a neutral nature, sweet and slightly bitter taste, is non-toxic, and enters the heart and lung meridians. It can nourish yin, clear heat, …
Shennongquan Yellow Rice Wine upholds the traditional brewing techniques of Fangxian Yellow Rice Wine and the time-honored secret imperial wine tribute methods, while also incorporating modern production technologies for yellow rice wine. Made primarily from locally-sourced high-quality glutinous rice and blended with natural mineral water from the Qingfeng Fault Zone at the northern foot of the Shennongjia Mountains, the wine boasts a perfect body, bright color, golden transparency, sweet and mellow taste, and a unique flavor...
The wild chestnuts of Shennongjia are flavorful, richly aromatic, and grow deep in the mountains of Shennongjia. They are allowed to grow and ripen naturally, free from any pesticides. Here are several ways to enjoy these chestnuts: 1. Raw — Simply peel the chestnuts and eat them raw. They’re crispy, fragrant, and absolutely delicious; 2. Roasted — Roast them in sand. Before roasting, use a small knife to…
Walnuts are rich in protein, vitamins, mineral elements, and oils, making them highly nutritious. The oil they contain is primarily unsaturated fatty acids, which are very beneficial for softening blood vessel walls and preventing vascular rupture. Regular consumption offers health benefits. The flesh of hickory nuts contains 7.8% to 9.6% protein, and the amino acid content…
The pristine and vast Shennongjia, linking Jingzhou and Xiangyang in the east, connecting to Bashu in the west, bordering Yiling in the south, and facing Wudang Mountain in the north, boasts a unique geographical environment and climatic conditions that make it a convergence zone for diverse flora and fauna. It is hailed by the world as a "natural botanical garden," "natural zoo," and "gene bank of plant and animal germplasm." Moreover, it harbors an extremely rich…
Wild chestnuts from Shennongjia are a specialty of the Shennongjia Forest District in Hubei Province. These wild chestnuts are flavorful, richly aromatic, and grow deep in the mountains of Shennongjia. They are allowed to grow and ripen naturally without any use of pesticides. The wild chestnuts of Shennongjia have been awarded the status of a protected geographical indication product. According to the "Regulations on the Protection of Products of Geographical Indication," the General Administration of Quality Supervision...
Shenlongjia potatoes are a specialty of Shenlongjia Forest District in Hubei Province. The potatoes from Shenlongjia are small and round—some as tiny as beans, others about the same size as those commonly seen in markets. They are grown on sloping land at altitudes of around 1,000 meters, boast a high starch content, and have a delicate texture that is sweet, powdery, and fragrant. The mountain folk of Shenlongjia still call potatoes "yangyu" (a term meaning “foreign tuber”), and sometimes if you forget to switch to saying “potato,” they might not even understand—you’d think potatoes were not one of their staple foods. Townsfolk sometimes joke: What are you eating? Fried yangyu with potato? Yangyu is potato. In Shenlongjia, there’s a way of eating potatoes whole, called “eating yangyu fruit,” playfully dubbed “golden fruit.” Shenlongjia potatoes are small and round—some as tiny as beans, others about the same size as those commonly seen in markets—and are grown on sloping land at altitudes of around 1,000 meters. They have a high starch content, delicate texture, and are sweet, powdery, and fragrant. The potatoes of Shenlongjia can quite hold their own against those from Wuzhai in Luya Mountain, Shanxi—they’re just lesser known, tucked away deep in the mountains.
Classification: Belongs to the genus Balanophora of the family Balanophoraceae, a dicotyledonous plant. Appearance: King Wen's Writing Brush is a perennial herb with a stem resembling a pen tube. Its head is slightly enlarged, round and slightly pointed, and the inflorescence resembles a brush tip dipped in ink. It is purplish-red, very bright and beautiful, and those who do not recognize it may mistake it for a poisonous fungus. …
Pickles: Wash fresh Chinese cabbage, cabbage, etc., place them in a jar, add pickling brine, and seal for soaking. Generally, after three or four days, the vegetables become sour. They can be eaten raw or stir-fried with beef tripe, sheep tripe, or various meats. Once eaten, they stimulate saliva production and have a delicious flavor, making them a popular local drinking accompaniment. Method for making pickling brine: Use…
Lazy Tofu: Soaked soybeans are ground in a mill, mixed with finely chopped green vegetable leaves, and then simmered over low heat until cooked. Although the preparation is simple, this dish is highly nutritious and delicious, and is commonly made by locals. The origin of Lazy Tofu: Legend has it that a lazy woman making tofu only ground the soybeans and didn’t filter out the soybean dregs…
Fern fronds are the tender, tightly curled young leaves of the fern plant before they unfurl. Bracken fern is a type of wild vegetable. Dishes made from it have a bright red hue, tender texture, and a rich, fragrant taste. They are also rich in amino acids, various vitamins, trace elements, as well as unique nutrients such as pterosin, pteroside, and phytosterols. Known as the "king of mountain vegetables," and...
Wild leek has a fibrous root system with cord-like roots that are shallowly distributed and possesses rhizomes. Its bulbs are narrowly conical, with thin, white, membranous outer skin. The leaves are basal, linear to broadly linear, measuring 30–40 cm in length and 1.5–2.5 cm in width, green in color, with prominent central veins that are raised on the underside. Flower stalks emerge in summer and autumn, cylindrical or slightly trigonous, reaching a height of…
Corn Liquor: Due to the high altitude, cold climate, and long winters in Shennongjia, both adults and children here drink alcohol to keep warm. Shennongjia is famous for its homemade corn liquor, which is brewed using locally grown corn. Some varieties include a small amount of honey, giving the drink a sweet and delicious taste; others are infused with rare medicinal herbs from Shennongjia such as “a pearl atop the head,” …
Black fungus from Shennongjia has nourishing, blood-enriching, yin-nourishing and moistening, stomach-nourishing and bowel-regulating, as well as brain-boosting benefits. It is suitable for conditions such as anemia, physical weakness and frequent illness, insomnia, chronic gastritis, high blood pressure, low white blood cell count, tracheitis, and chronic bronchitis. The polysaccharide content in it has anti-cancer effects and can be used as part of the diet for cancer patients. The nucleic acid-like substances in black fungus can effectively lower blood cholesterol and triglyceride levels, making it highly beneficial for those with coronary heart disease and arteriosclerosis. Additionally, black fungus contains various minerals that can chemically react strongly with different types of stones, helping to peel, break down, and erode them, thereby reducing their size and aiding in their expulsion. For newly formed stones, consuming black fungus once or twice daily can alleviate symptoms such as pain and nausea within 2–4 days, and the stones may disappear in about 10 days. For larger and harder stones, the effect is less pronounced, but long-term consumption of black fungus can gradually reduce and break down some stones, allowing them to be expelled. Regular consumption of black fungus can also help prevent conditions such as thrombosis. The gelatinous substance in black fungus acts as a tonic that can dissolve and soften indigestible foreign objects such as hair, chaff, wood splinters, sand, and metal shavings accidentally ingested. It helps adsorb and expel impurities and waste residues in the digestive tract, functioning as a “cleanser.” To prevent or treat gastrointestinal discomfort or disorders caused by various foreign objects, it is advisable to eat black fungus regularly—especially for individuals engaged in occupations such as hairdressing, mining, dust exposure, sawmilling, repair work, and road maintenance.