Features: Beautifully shaped, tender and delicious. Ingredients: Shangqing tofu, minced fish, pork fat. Preparation: Mince the fish and pork fat, mix with tofu and scallion-ginger water for seasoning, beat until firm, arrange on a plate in the shape of the Bagua (Eight Trigrams), steam for eight minutes. Pour chicken broth...
First, chop off the turtle’s head and blanch it in boiling water for a moment before removing it. Scrape off the white membrane and mucus with clean water, then make an incision along the edges of the turtle’s back shell with a knife to remove the internal organs. Rinse and dice the meat into 2.5 cm cubes. Place the turtle pieces in a clay pot, add lard, soy sauce, sweet rice wine, a scallion bundle, and ginger chunks. Cover and bring to a boil over high heat, then move…
When visiting Nanchang, you’ll find fried snack stalls everywhere on streets and alleys. Some are set up in carts, others by the roadside. Pre-prepared options include dried tofu, mini sausages, small greens, seaweed rolls, meat strips, bananas, round lotus root slices, chicken giblets, and more. These are skewered on small bamboo sticks, allowing you to freely choose your favorites. Once selected, the vendor will fry them in boiling oil. After a short while, they’re taken out and brushed with spicy seasonings, offering you a taste of distinctive street-style fried snacks. You can savor them slowly or enjoy them on the go. They’re affordable and incredibly satisfying.
The "Imperial Fowl" braised duck from Huangshanghuang in Nanchang, Jiangxi, originally started as a folk recipe. Legend has it that Emperor Qianlong made seven southern tours during his reign. On one occasion, while passing through an ancient water town in the south of the Yangtze River, he suddenly caught the whiff of an enticing aroma. He disembarked and followed the scent, only to find two men—uncle and nephew—inside a thatched cottage, carefully tending to the fire and seasoning. The local chicken in the pot gleamed with clarity; even without tasting, the crispy, savory flavor had already wafted into the air...
Laoyu Rice Wine Fish is a specialty of Nanchang, Jiangxi. It is made primarily from freshwater fish sourced from Yuanyang Lake in the Wuyuan Scenic Reserve, combined with rice wine, tea oil, dried chili peppers, edible vinegar, refined salt, traditional Chinese medicinal herbs, and white sugar. Using traditional handcrafted methods along with modern high-temperature sterilization, the fish boasts delicious, savory flavors, is appetizing and refreshing, and remains tasty even with frequent consumption. It can be eaten either cold or hot, making it an excellent choice for home dining, hotels, travel, or as a gift for family and friends. The Laoyu brand represents the premium selection of rice wine fish and is the oldest brand in Wuyuan.
Both the sweet and sour raw rice pickled shallots are made from ingredients sourced exclusively from our organic shallot farming base. Produced under strict hygiene standards and through careful formulation, the product offers benefits such as improving digestion, killing bacteria, relieving hangovers, aiding digestion, reducing fat, clearing phlegm, and dispersing blood stasis. It also significantly helps with symptoms like vomiting, loss of appetite, and greasy taste, while being rich in Vitamin C, protein...
Lidu Town has over 1,500 years of brewing history and is known as the "Hometown of Liquor." The Yuan Dynasty liquor workshop site — the Lidu Wuxingtang Distillery Ruins — was unearthed in Lidu Town last year, pushing China’s distilled liquor brewing history back 300 years and becoming one of China’s top ten archaeological discoveries of 2002. Lidu Liquor is one of Jiangxi’s...
Renowned Nanchang rice noodles are known for being white, tender, resilient to prolonged soaking, and firm even when stir-fried. With a long history, Nanchang rice noodles are primarily made from high-quality late-season rice. The production involves multiple steps including soaking the rice, grinding it into slurry, filtering, and extracting the paste. They are convenient and simple to prepare — you can serve them cold tossed, stir-fried, or boiled, adding minced ginger, minced garlic…
Dingfang Wine is a traditional sweet-style yellow wine from Jiangxi Province. The best quality comes from Dingfang Village in Nanchang County, hence the name “Dingfang Wine.” With an alcohol content of 18 to 20 degrees and a sugar content of 16 to 18 percent, the wine has a clear golden color, a rich aroma, and a smooth, sweet, mellow, and well-balanced taste. Consumed in moderation, it is said to have the effects of clearing the mind and improving vision, as well as bringing joy and tranquility to the spirit...
Famous fans of Jiangxi include black-and-white paper fans, oiled paper fans, and silk fans, all made with locally sourced bamboo for the ribs. During production, each rib must be shaved thin, sanded smooth, uniform in length, and evenly colored. Some are even embossed with patterns, ensuring that when the fan is shaken, the ribs are flexible and the breeze is cool, making it both beautiful and comfortable to use. Take the black paper fan as an example — not only are the ribs crafted, but it also…
Over a hundred years ago, there was a small shop on Stone Street in Nanchang City that bustled with customers every day. This was the widely renowned “Pinxiangzhai” Twist Shop. Run by the Xu couple, the modest but clean and tidy store produced delicate and compact egg yolk twists, twisted like two dragons coiled together, with a golden, glossy hue and a crispy, savory flavor that was very...
“Xiangtang Roast Chicken” – Those who often go shopping are probably familiar with the term “Xiangtang Chicken.” Have you ever felt overwhelmed by the sight of “Xiangtang Chicken restaurants” all over the streets and alleys of Nanchang? In fact, the so-called “Xiangtang Chicken” tastes best only in its place of origin – that is, the one at Xiangtang Airport. The ones in Nanchang city...
San Ni Spicy Fermented Tofu is a popular home-style side dish in Nanchang. Ms. Liu San Ni, the founder of San Ni Spicy Fish, initially made it just for her family and friends. In 1998, after being laid off for over two years, Ms. Liu’s family faced financial hardship—her husband was at risk of losing his job, and her son was about to graduate from university and enter society...
Jiangxi Pear Melon, known as "Pear Melon" in Jiangxi Province, is a rare and prized variety of melon in China. The melon has a clean white color and resembles a pear in shape. It is juicy, sweet, and refreshing. Each melon weighs between one to two pounds.…
Meatballs The main ingredients for making meatballs are lean pork (or fish, chicken, duck, beef) and sweet potato starch. First, the lean pork is cut into small slices and placed in a special stone “mortar.” It is then pounded with a wooden pestle until mashed. Next, following the mixing ratio of “one bowl of lean meat to two bowls of starch,” sweet potato starch is added. The mixture is repeatedly pounded with the pestle until the “meatball dough”…
are a unique and flavorful dish. The main ingredients include white radish, potato starch, pork, and fresh fish. During preparation, the white radish is cut into chunks, boiled until about 80% cooked, then drained and mashed into a paste. It is then mixed with seasonings such as oil, salt, soy sauce, chili powder, MSG, and chopped scallions. The mixture is quickly stir-fried in a pan until aromatic, then thickened with starch to a semi-paste consistency...
Fish with Rice Noodles is renowned for its excellent color, aroma, and taste, as well as its unique combination of freshness, spiciness, and warmth. Eating it stimulates the appetite and makes one’s mouth water—even those who usually avoid spicy food find it hard not to love. Moreover, it gained widespread fame after 1929, when Mao Zedong first visited Nanchang and, upon tasting it at the home of Comrade Chen Qihan, gave it the poetic nickname “Four Stars Gazing at the Moon”...
Five-Element Dragon-Phoenix Soup The Five-Element Dragon-Phoenix Soup is characterized by its light red color, sweet and savory taste, tender and flavorful meat, and its ability to invigorate qi and boost energy. It is an ideal nutritional tonic for autumn and winter. Preparation method: First, slaughter the snake, remove the skin but keep the head and tail, remove the internal organs, and use scissors to cut off the teeth and venom glands before washing. Remove the shells from longan and lychee, discard the cores from lotus seeds,…
Features: Sweet and spicy soy flavor. Ingredients: One old duck, dried yellow chili peppers, garlic cloves, fresh ginger, spices, etc. Cooking method: Stew. Dice the old duck, stir-fry in hot oil, then add garlic cloves, fresh ginger, spices, and broth. Simmer for about 40 minutes. Cultural background: Overseas Chinese...
Fried Rice Noodles Ingredients: ½ lb thin rice noodles, a small amount of cabbage, a small amount of carrot, several mushrooms, 1 liang (50g) dried shrimp, 1 liang (50g) pork, 4 cups water, 2 tbsp soy sauce, 1 tsp pepper, a small amount of sesame oil, 1 tbsp minced garlic. Fried Rice Noodles Cooking Method:…