Ingredients: 500g flour, 150g beef bone marrow oil, 20g black sesame seeds, 20g white sesame seeds, 20g walnut kernels, 10g melon seeds, appropriate amounts of sugar and osmanthus sugar syrup. Method: 1. Place the flour in a pan and stir-fry over low heat for about 10 minutes until it turns golden yellow, indicating it’s cooked. Remove and sift...
The county was established in the 14th year of the Sui Dynasty's Daye era (618 AD) and was called Chacheng County. In the 4th year of the Tang Dynasty's Wude era (621 AD), it was renamed Gongcheng County. In February 1990, with the approval of the State Council, Gongcheng County was abolished and the Gongcheng Yao Autonomous County was established, making it the youngest among China’s 10 Yao autonomous counties. Gongcheng Yao Autonomous County has successively been awarded
In addition to oil tea, another highlight is the Tea River fish. With relatively unpolluted rivers here, the fish has tender, smooth, and delicate meat. In fact, Gongcheng’s beef offal hotpot is also quite delicious — cow intestines, omasum, and other internal organs are stewed together in a rich, spicy, and greasy broth, making it best enjoyed in winter. Hotpot rice is another local specialty: cooked white congee is heated and then mixed with various meats, livers, or fish, stirred together and topped with crushed peanuts and vegetables for a light and refreshing flavor.
Gongcheng Oil Tea Fish is a specialty dish from Gongcheng in Guilin, Guangxi. The fish used in this dish can include grass carp, common carp, or grouper, with grouper being the best choice. The fresh grouper is cleaned and sliced into thin, large pieces. The removed fish bones can be used as the base in the oil tea or deep-fried for eating, while the fish head can be braised with local chili peppers and tomatoes. This allows for multiple delicious ways to enjoy one fish. The fish slices are blanched in the oil tea, resulting in a tender texture. The prepared oil tea fish soup is richly flavorful—combining the unique taste of oil tea with the sweetness of fish broth, the two blend perfectly to create a truly exquisite dish.
Geographic Scope: The oil tea of Gongcheng Yao Autonomous County in Guangxi includes nine specific townships: Lianhua Town, Gongcheng Town, Ping’an Township, Jiahui Township, Xiling Township, Limu Town, Guanyin Township, Longhu Township, and Sanjiang Township. The distinctive preparation method uses aged black tea leaves as the main ingredient, which are stir-fried in oil until slightly scorched and fragrant, then salt is added and water is brought to a boil. Most recipes also include…
The ethnic minorities around Guilin all enjoy making "beaten" oil tea. It is said that Northern Guangxi oil tea was once praised by Emperor Qianlong as "a refreshing soup." The process is referred to as "beating" rather than "cooking," a term uniformly used across regions, though the flavor of oil tea varies from place to place...
Everyone who has tried Fish Tea speaks highly of it, considering it truly exceptional. The preparation of Fish Tea is rather complex: first, plump freshwater live fish are cleaned and cut into chunks, then mixed with salt and marinated for one to two hours. After that, the salty water is squeezed out, and the fish is combined with cooled rice, distiller’s yeast or fried rice, stirred evenly, and then sealed in a clean jar. If the weather is hot, it can be opened and eaten after 7–10 days; if the weather is cold, it may take half a month or even a month before it’s ready to eat. Fish Tea has a sour and slightly salty taste, is fragrant and delicious, and stimulates the appetite.
Partridge Tea — It is said that in ancient times, people living where partridge tea grew would simply pick the leaves while going up the mountain to brew tea. Later, a legend from Wanning tells of a farmer who kept a beloved hill partridge. When the bird fell ill, the farmer trekked over the mountains to Dongshan Ridge to pick partridge tea leaves, which he steeped in hot water for the bird. A few days later,
Dongshan Tea is another specialty of Dongshan. It grows wild in the crevices of high mountains and, when brewed with water from the "First Spring of Hainan" and the "Water Flowing Tripod" spring, offers a richly fragrant and deeply refreshing taste. (Wanning)…
The ingredients of oil tea soup include cooking oil, tea leaves, vermicelli, egg slices, and more. First, the tea leaves are fried in oil until yellow, then a small amount of water is added and brought to a boil. Once it turns into a brownish tea paste, more water is added to dilute it. After boiling again, salt, garlic, pepper, and other seasonings are added, resulting in a delicious taste.…
Old Eagle Tea is a natural green beverage known for its ability to quench thirst, relieve summer heat, regulate qi, strengthen the spleen, harmonize the stomach, and refresh the spirit. It is a treasured choice for home use, travel, and as a gift for family and friends. It has been awarded the title of High-Quality Tea in the Third National "China Tea Cup" Famous and High-Quality Tea Competition and won the First Prize for Technological Progress of Township Enterprises in Chongqing. Old Eagle Tea is a type of green tea. To distinguish whether a tea is black or green, one must first understand the concepts of black and green tea.
Pengshui Oil Tea is a specialty of Pengshui County in Chongqing Municipality. Pengshui County is one of China’s key national oil tea production bases, boasting unique resource advantages for developing the oil tea industry. Pengshui Oil Tea has been granted a National Geographical Indication Certification trademark. The oil tea trees grow in an unpolluted, subtropical humid climate area surrounded by overlapping mountains, and their entire growth process requires no chemical fertilizers.
It refers to the tree species Castanopsis eyrei of the beech family, characterized by long, pointed leaves with young shoots slightly tinged in purplish-red, slender branches, and few offshoots. It is currently mainly found along the ridges of Jinyun Mountain in Beibei District, Chongqing, with an extremely limited yield — only a few thousand kilograms per year. Jinyun Sweet Tea is made by steaming, stir-frying, and roasting tender leaves and shoots collected between spring and summer. The tea liquor is emerald green…
Jinshan Shiyu Tea is produced in Jixi County, She County City, Anhui Province, and is a type of green tea. So how did this name come about? Originally, “Shiyu” is a term used to refer to a famous tea from southern Anhui. This particular tea is grown in Shangjinshan, a neighboring village of Shangzhuang in Shangzhuang Town, Jixi County, hence the name “Jinshan Shiyu.” One can’t help but say that this name
Among Chongqing’s snacks—such as spicy and sour noodles, tofu pudding, spicy dan dan noodles, hot pot, and the city’s favorite breakfast dish—oil tea stands out. Chongqing oil tea differs from versions in Beijing, Tibet, and some ethnic minority regions. It is made by soaking crispy fried noodles in hot rice porridge, then seasoned with lard, salt, MSG, Sichuan peppercorns…
Xiushan Tea – Geographic Coverage The Xiushan Tujia and Miao Autonomous County is located in the southeastern border of Chongqing, within the heart of the Wuling Mountains. The geographic indication protection area for Xiushan Tea agricultural products includes 109 administrative villages across 11 townships and towns in the county: Zhongling Town, Aikou Town, Hong’an Town, E’rong Town, Qingxichang Town, Yajiang Town, Xikou Town, Xiaoxi Township, Zhongping Township,
I. Basic Attributes and Functional Introduction The tea produced in Xiushan County comes from the Wuling Mountain area, grown at altitudes above 800 meters in misty mountain regions. Far from urban areas, the air is fresh, the environment is pollution-free and non-toxic, with overlapping lush mountains and a beautiful landscape. The region experiences frequent fog in winter and spring, cloudy skies in summer and autumn, fertile land rich in comprehensive nutrients, and contains over 20 kinds of essential trace elements such as selenium and zinc that are vital to human health, offering special benefits such as anti-aging, anti-cancer, sterilization, and anti-inflammation. Xiushan tea is made from high-quality, tender tea leaves through meticulous processing, representing a premium product among green teas. It features crystal-clear tea soup, long-lasting fragrance, and a mellow, fresh taste.
Xiushan Oil Tea gets its name from the seeds, which can be pressed to produce edible oil (tea oil). Oil Tea – The Key to Prosperity in Xiushan Tea oil is hailed as the “Oriental Olive Oil” and “soft gold” due to its excellent flavor, high-quality oil, and rich nutritional value. Xiushan Oil Tea offers significant ecological benefits, high economic returns, and broad social advantages. It plays a crucial role in advancing comprehensive mountainous area development, promoting employment and income growth among farmers, improving public health, and accelerating the greening process of the region.
The main varieties include broken black tea, which is exported to Europe, the Americas, Southeast Asia, and other countries and regions. Green rough tea serves as high-quality raw material for processing scented tea. Border tea is highly favored by ethnic minority groups. Sweet tea combines the functions of tea, sugar, and medicine, and has won the Sichuan Provincial Major Scientific and Technological Achievement Award. (Liangping)...
“Nanchuan Jinfo Jade Green Tea” mainly refers to the tea produced in our district under the brand “Jinfo Jade Green,” which is a high-quality, premium green tea. Over the past two decades, “Jinfo Jade Green” has won more than 20 awards at international, national, provincial, and municipal levels. It is reported that its market price has reached 5,000–10,000 yuan per kilogram, and the market