Shengmi Town is China’s largest shallot production base. Shengmi shallots are favored by consumers both at home and abroad for their snow-white color, pollution-free quality, multiple layers that pickle well, crisp and refreshing texture, large and uniform size, as well as health benefits such as antibacterial properties, improved digestion, appetite stimulation, and elimination of greasiness. Statistics show that 80% of China’s exported shallot raw materials come from this town. In 2003…
The dish has a milky white color and a delicious, fragrant taste. Ingredients: Main ingredients: 1100g wild live turtle, 300g potato starch noodles, 100g onions, ginger, rice wine, fine salt, soy sauce, garlic cloves, pepper, monosodium glutamate, vegetable oil, and others as needed. Preparation Method: 1. Chop off the…
Preparation Method: (1) Wash the pork belly, and mince the fat and lean meat 5 mm above the skin into a paste. Place it in a bowl, add eggs and seasonings, mix with a little water until sticky. Then, score the surface of the pork belly fat with a lychee flower knife pattern, marinate with seasonings and set aside. (2) Spread the meat paste onto the surface of the pork, sprinkle a layer of cornstarch, smooth it out, then cut into bone…
When artemisia selengensis hits the market each year, it coincides with the time when households around Lake Poyang are busy sun-drying cured meats. The tender artemisia selengensis and fragrant cured meat can be enjoyed all the way until March. Once the artemisia selengensis gets too old and the cured meat runs out, you’ll have to wait until next year for this delicacy. Perhaps it’s precisely because you have to wait a whole year that makes people crave it even more. Hukou…
Origin: Duchang, Jiangxi, China Craftsmanship: First, select a tender young chicken. Clean and air-dry the slaughtered chicken, then immerse it in boiling water until the blood stops flowing. Repeat this blanching process three or four times until the chicken is fully cooked. Remove the chicken and cut it into strips. Next, clean the chicken giblets and liver, slice them thinly, and blanch them in boiling water. Place them in...
Features: Fresh, spicy, slightly sour, tender, delicious, and nutritious. Ingredients: One bighead carp head, about 3000 grams. Preparation method: 1. Wash the fish head, chop it open, marinate with cooking wine and salt for 10 minutes. 2. Steam the marinated fish head in a steamer until...
One of the Top Ten Jiangxi Dishes—Stir-fried Preserved Pork with Artemisia selengensis When spring warms the air, people living around the water towns and marshlands often gather by the lakes to pick artemisia selengensis. A folk song goes: “In the first month it’s a herb, in the second it’s a weed; by the third and fourth, it’s just firewood,” highlighting the strong seasonality of harvesting this plant. Traditional Chinese medicine practitioners say that “in the first month it’s a celestial herb, in the second it’s a wild weed,” meaning that artemisia selengensis picked in the first lunar month, when consumed, has the effect of removing dampness and toxins. By the fifth lunar month, people hang the weed at their doorways to repel mosquitoes, flies, and ward off evil spirits.
Jiangxi-style tender dog meat is known for its savory, slightly spicy flavor and makes a great pairing with alcohol. Preparation method: Take the limbs of a tender dog (reserve the soft rib section for other uses), marinate them with scallions, cooking wine, star anise, an appropriate amount of salt, and MSG to season. Finely chop the remaining ginger, green onions, dried chili peppers, and garlic. Deep-fry the peanuts, then mash them into crumbs and remove the skins. Combine the ginger, green onion, dried chili, garlic, and peanut crumbs in a bowl. Prepare a marinade with broth, salt, MSG, pepper, sesame oil, rice vinegar, and chili oil, and set aside. To cook, steam the marinated dog meat until cooked through, then take it out to dry and debone. Slice the meat into 4.5 cm wide thin pieces, arrange them neatly on a plate, pour the prepared marinade over the top, and garnish before serving.
WenZhen Rice Noodles have been a beloved traditional food among the people of the Jiangnan region for over a thousand years since the Tang Dynasty. The noodles are made from locally sourced, natural high-quality rice and groundwater through a series of processes including soaking, boiling, pressing, extruding, and drying, all crafted by hand using a time-honored secret recipe. The production process is meticulous, resulting in noodles that are white in color, chewy yet tender, and excellent at absorbing seasonings. …
Jinxian sesame is a specialty of Jinxian County, Nanchang City, Jiangxi Province. Jinxian County is a major producer of black sesame, which is one of the county’s distinctive agricultural industries. The county ranks first in black sesame production across Jiangxi Province. Jinxian County is also a national sesame planting base. It is reported that in 2011, the county’s sesame planting area covered 150,000 mu, with an average yield per mu of…
Junshan Lake Hairy Crabs are a specialty of Jinxian County, Jiangxi Province, and a China National Geographical Indication product. The water quality, climate, and ecological environment of the Junshan Lake area in Jinxian County are highly suitable for the growth of river crabs, gradually forming a production scale for crab farming. Junshan Lake hairy crabs are known for their “five-star” characteristics: “large, plump, briny, fresh, and sweet,” making them a renowned river crab product.
Ingredients: Duck gizzard and intestines, duck blood, cured meat, water chestnuts, winter bamboo shoots, mushrooms, carrots, white tofu, dried bean curd sticks, pressed tofu, seasonings. Preparation: Dice the ingredients, stir-fry in a pot, add chicken broth and seasonings, bring to a boil, then thicken with starch. Features: Rich and flavorful congee, deliciously savory and appetizing.…
Ingredients: Glutinous rice, egg whites, white sugar, dry yeast, baking soda. Method: Soak the glutinous rice for 6 hours, rinse with water and drain, then grind with water and squeeze out the excess liquid. Take 1/10 of the mixture, add water, and boil into a paste. Let it cool, then knead it with the wet rice dough. Add egg whites and baking soda, mix well, pour the prepared batter into molds, and steam for 12 hours to finish...
Ingredients: Stone chicken, streaky pork, red chili, ginger, garlic, dried chili, salt, soy sauce, yellow wine, monosodium glutamate. Method: Dice the streaky pork and stone chicken, stir-fry the ingredients in oil, then add the stone chicken and diced streaky pork, along with broth and seasonings, and braise until cooked. Features: Original flavor, delicious taste.…
Traditional production methods yield only 3 to 5 pounds of peanut sprouts from 1 pound of peanut seeds, but with our company’s new technology, the yield can reach approximately 1:6 to 1:10. Moreover, the taste is crisper and more tender, the stems are thicker and plumper, and the appearance is more appealing. For sales, they can be bundled and sold, or packaged (small packages of peanut sprouts are very popular in vegetable supermarkets)…
Fermented fish is made primarily from fresh live fish, combined with aromatic fermented glutinous rice, vegetable oil, chili peppers, white sugar, refined salt, and spices. It is crafted using traditional manual techniques along with modern high-temperature sterilization and vacuum packaging. A traditional folk food from Wuyuan, this product features a golden color, a fragrant aroma without fishiness, delicious meaty flavor, appetizing and refreshing taste,…
Jingchai Hemp is a local variety from Jinxian County with a long history of cultivation. This sesame is jet-black and glossy, and it has certain medicinal properties. Regular consumption can help reduce hair loss, delay the onset of gray hair, and maintain glossy, dark hair, making it an ideal health food product. (…
Lidu brushes have a production history of over 1,700 years. Legend has it that shortly after Meng Tian of the Qin Dynasty invented the "willow twig brush," Guo Jie and Zhu Xing from Xianyang migrated from the Central Plains to the Lidu area of Linchuan, Jiangxi, where they passed on the craft of brush-making. Through generations of inheritance, a unique brush-making technique gradually took shape, winning the admiration of poets and calligraphers throughout the dynasties. During the Jin Dynasty...
Lidu Sorghum Liquor is a traditional famous liquor from Jiangxi Province, with over two hundred years of brewing history. It gets its name from Lidu Town in Jinxian County, Nanchang, where it is produced. The liquor has an alcohol content of 56%. It is crystal clear in color, richly aromatic, and boasts a well-balanced, mellow, and sweet taste. Widely sold across the national market, it is deeply loved by consumers and was recognized as a Famous Liquor of Jiangxi in 1962. According to county records...
The founder of "Yuzhang Embroidery" was Empress Dowager Qiu, whose real name was Xiong Yueying. She was the "goddaughter" of Emperor Qianlong (the wife of Qiu Yexiu, Ji Xiaolan’s teacher, and a first-rank noblewoman). From a young age, Empress Dowager Qiu was exceptionally talented and skilled in embroidery. Her former residence in Beijing (No. 7 Shihu Hutong, Xicheng) has been protected by the National Cultural Heritage Administration; her tomb is located in Taiping Town, Xinjian County, Nanchang…