This is a traditional roasted and marinated product produced by Nanchang Huangshanghuang Roasted Poultry General Agency. Based on royal dietary nutrition formulas, the agency has adjusted the taste to suit modern palates. It selects high-quality free-range lake ducks, which are soaked in over 30 kinds of premium natural spices and carefully processed using advanced high-tech preservation techniques. The result is a product with an authentic flavor and delicious taste,…
Main ingredient of the sauce-flavored duck: carefully selected village-raised old duck, whose meat is known for its firmness and richness. Secondary ingredients: sauce (brewed from over ten herbs including cardamom, luohanguo, Sichuan peppercorn, and codonopsis). Cooking method: place the old duck and herbs together in a pot and simmer over low heat until the sauce is fully absorbed into the duck meat, turning it a rich, dark sauce color and cooking it through…
The Seaweed and Ham Roll is made by wrapping specially supplied low-temperature ham sausage in scientifically formulated dough. This variety is known for its delicious, refreshing, and non-greasy taste, with a soft yet chewy wrapper. In May 2003, it was awarded the title of “Famous Snack of Nanchang.” Ingredients: Two sheets of seaweed, 50g vegetarian ham, 20g lettuce, 5g sesame seeds, sugar…
Steamed White Sugar Cake has a history of over 100 years. It is known for its fragrant, soft, and snowy-white texture, with its surface coated in Jiangxi’s unique mixture of frozen rice flour and sugar, giving it a distinctive flavor. In April 2000, it was honored as a “Famous Chinese Pastry” by the State Bureau of Internal Trade, and in November 2000, it won a gold award at the first China Food Festival held in Hangzhou…
"Nanchang Porcelain Plate Portraits" are a unique gem of the arts and crafts. With a long history, these portraits blend ancient Chinese and Western artistic techniques. They have deep roots in the folk culture of Nanchang. In addition to being mass-produced by artisans at the Arts and Crafts Factory, many individual folk artists across the city’s streets and alleys also make a living by painting porcelain plate portraits...
Clay Pot Stewed Soup follows the traditional Jiangxi method of slow-cooking soup, using ingredients such as free-range chicken, turtle, gastrodia elata, and monkey head mushrooms, along with natural mineral water. The ingredients are placed in giant earthenware clay pots and slow-cooked over hardwood charcoal at a constant temperature for over seven hours. The long stewing process allows the rich flavors and nutrients of the ingredients to fully dissolve into the broth, resulting in an exceptionally delicious taste…
The preparation method involves breaking the rice crust into chunks. Pig’s blood is cut into thick slices, chicken breast is sliced, coated in batter, and blanched in oil. Aromatic vegetables are sliced on the bias, winter bamboo shoots are sliced, dried chilies are cut into small diagonal pieces, scallions are chopped into sections, and ginger is sliced into thin slices. Then, heat a wok over a flame, add oil, fry the dried chilies and fermented black beans until fragrant and remove them. Next, add the ginger slices to the wok and stir-fry until aromatic, then add the aromatic vegetables and winter bamboo shoots…
Cut cleaned pork large intestine into 2 cm wide diamond-shaped pieces. Slice ginger. Heat a wok with water, cooking wine, and ginger slices. Bring to a boil, blanch the sausage pieces, then remove. Finely chop the remaining ginger and dried chili peppers. Place the blanched sausage in a ceramic bowl, marinate with cooking wine, soy sauce, an appropriate amount of salt, and MSG for one hour. Mix the minced ginger, minced dried chili, five-spice...
The "Imperial Fowl" soy sauce duck wings 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 to find two men—uncle and nephew—inside a thatched cottage, carefully tending the fire and adding seasonings. The local chickens in the pot were glistening, their savory and crispy flavors having already penetrated every inch. …
Made from twenty-six refined herbs including Sichuan Eucommia and Chinese angelica through meticulous extraction and preparation, it has the effects of dispelling wind and dampness from deep within the bones and promoting blood circulation in tendons and muscles. It is primarily used to treat conditions such as rheumatic numbness, limb paralysis, and hemiplegia, with notable therapeutic effects. The Qishe Medicinal Wine produced in Ji’an and Nanchang both follow the original formula, use high-quality ingredients, and maintain traditional brewing techniques. The medicinal wine…
San Ni Spicy Fish is made primarily from fresh grass carp sourced unpolluted from Poyang Lake, then carefully prepared using traditional techniques and modern technology. Its flavor is fragrant, savory, and spicy—a delicious taste that lingers on the palate and in the memory, unforgettable for a long time. Nowadays, the San Ni Spicy Fish product line has not only become an essential dish for people in Jiangxi...
Ganwanxian No. 14 (R4015) was developed by the Rice Research Institute of the Jiangxi Academy of Agricultural Sciences and officially approved and named in 1990. This variety exhibits strong resistance to pests and diseases, and produces high-quality rice with a translucent appearance and no chalkiness. The cooked rice is fragrant and remains firm even after prolonged cooking. In 1985, it was rated as a top-quality rice across the province, and in 1987, it won a quality award. It is...
Ganwanxian 923 is a new high-quality late-season rice variety bred by the Rice Research Institute of Jiangxi Academy of Agricultural Sciences. It boasts exceptionally superior appearance quality, with slender, semi-transparent grains. The cooked rice elongates vertically without cracking, has a balanced softness and hardness, does not harden when cooled, is chewy yet soft and smooth, and offers excellent palatability. Experts who tasted it believe that Ganwanxian 923 can rival high-quality Thai rice. It is the preferred variety for the Sanjia brand “Yuzhang Crystal Rice” processed and produced by the institute. With its outstanding appearance and taste, it holds broad prospects for development as a premium-quality late-season rice. (Nanchang)
Made from twenty-six refined herbs including Sichuan Eucommia and Angelica, this wine is meticulously distilled to penetrate bones, dispel wind, relax tendons, and invigorate blood circulation. It is highly effective in treating rheumatic numbness, limb paralysis, and hemiplegia. The Qishe medicinal wines produced in Ji'an and Nanchang both follow the original formula, using high-quality ingredients and preserving traditional craftsmanship. The medicine...
Clay Pot Stewed Soup is a famous dish from Nanchang, made using an ancient traditional folk method of soup preparation. It uses clay pots as vessels, carefully selects ingredients, and is prepared with natural mineral water. The ingredients are placed in a massive one-meter-wide clay vat and simmered over a constant temperature maintained by hardwood charcoal for over seven hours. The beauty of the clay vat lies in…
Three-Cup Dog Meat is a dish from Nanchang, known for its tender, juicy texture, rich flavor, and a mild spicy taste. The dog meat is washed, cut into two-centimeter cubes, and placed in an earthenware pot. One cup each of salad oil, soy sauce, and cooking wine is added, along with slices of ginger, dried tangerine peel, and dried chili peppers. The mixture is brought to a boil over high heat, then simmered over low heat until the meat becomes very tender. After that, the heat is turned up again to thicken the sauce. The dried chili peppers are removed, …
Renowned far and wide for being “as white as jade and as tender as fat,” Rentai tofu is a premium variety of tofu. Not only is Rentai tofu delicious, but it also offers medicinal benefits such as clearing heat, moistening dryness, promoting saliva production, detoxifying, invigorating the middle energizer, relaxing the bowels, and reducing turbidity. …
Stuffed Winter Melon Rings are characterized by their light, refreshing taste, attractive shape, delicious flavor, and freshness. Preparation method: Use a mold to carve 12 ring-shaped pieces from winter melon. Boil them in a frying pan with boiling water until 80% cooked, then rinse with cold water and set aside. In a bowl, mix cooked river crab meat with egg whites, adding salt, MSG, and sugar, and stir until well combined. Place shrimp paste in a bowl, add salt, cooking wine, and wet starch, and mix until sticky. Take the blanched winter melon rings, coat them with dry starch, and stuff them with the shrimp paste. For cooking, heat a frying pan over medium heat, add salad oil, and when the oil reaches 40% heat, place the winter melon rings in. Cook the shrimp paste in warm oil until done, then remove and drain the oil. Arrange them on a serving plate. Leave a little oil in the pan, add the prepared cooked crab meat, and stir-fry until the egg white is just cooked. Then add chicken oil, bring to a boil, thicken with wet starch, drizzle with hot oil, and pour over the stuffed winter melon rings. Sprinkle with chopped scallions to finish.
Yuzhang Crispy Duck features a bright red color and a rich, crispy, aromatic flavor. Preparation method: Stuff the cleaned duck with pieces of ginger, scallions, star anise, and five-spice blends. Rub the skin evenly with cooking wine and seasoned salt, then marinate for half an hour. Steam the duck until it is about 50–60% cooked, remove it, brush with cooking wine and soy sauce, let it air dry, and then deep-fry until the skin is crispy. Debone the fried duck, slice it diagonally at an angle...
When strolling through the streets of Nanchang, if you want to sample local specialties, you should definitely try some flavorful grilled and braised delicacies. There are many such shops in Nanchang, all thriving businesses. Throughout the day, they are bustling with customers, and occasionally you might even see long queues forming outside these shops. This goes to show how much the people of Nanchang love these grilled and braised treats. They are convenient to carry, …