Daylilies are the flower buds of a perennial herbaceous plant in the genus Hemerocallis, belonging to the Liliaceae family. They bloom in August, and the harvesting period varies by variety. Rich in protein, carotene, riboflavin, and minerals such as phosphorus and iron, they are considered a delicacy on the dining table and offer auxiliary health benefits including anti-inflammation, clearing heat, stopping bleeding, promoting urination, boosting lactation, and aiding digestion. Daylilies…
In the old days, the Hukou Straw Dragon was popular mainly in Liusi, Zhangqing, and Dalong areas. In the Gengxu year of the Yongzheng reign during the Qing Dynasty (1730), villagers from the Wu Shiyi House in Zhangqing wove a straw dragon to pray for peace, drive away evil spirits, eliminate impurities, and ensure the well-being of the community. This dragon was called the “Peace Dragon” and paraded throughout the village. In the 24th year of the Guangxu reign (1898), villagers in Zhou Shoupeng Village, Liusi…
In Hukou folk culture, various types of rice cakes are made for different occasions such as festivals, birthdays, weddings, ancestral worship, house construction, harvests, and more, a tradition that has been passed down through generations. There is a wide variety of Hukou rice cakes, generally categorized into sticky rice cakes, molded rice cakes, willow rice cakes, fermented rice cakes, fried rice cakes, and bean cakes...
According to historians, traditional fermented fish originated in the late primitive society around the confluence of Poyang Lake and the Yangtze River at Hukou, hence the name "Hukou Fermented Fish." Since the Wanli era of the Ming Dynasty, Hukou Fermented Fish has been a local delicacy offered as a tribute to the imperial court. The product is made from fresh fish sourced from Poyang Lake—the largest pollution-free freshwater lake in Asia—and is crafted using traditional methods...
The Stone Bell Fish Feast, submitted by Hukou County, consists of Golden Broth Mandarin Fish Head, Two Colors of River and Lake, Yuanming Chrysanthemum, Poyang Lake Threadfin Bream, Peacock Display, Stone Bell Dongpo Fish, Four Treasures of the Fishing Village, Bond of River and Lake, Fish Aroma Tea Cake, and Fermented Fish Rice Cake. The signature dish of the Stone Bell Fish Feast is the “Golden Broth Mandarin Fish Head.” Legend has it that this dish is related to Emperor Zhu Yuanzhang. The story goes that during…
Hukou’s specialty, fermented fish, is historically verified by scholars to have originated in the late primitive society around the confluence of Poyang Lake and the Yangtze River at Hukou, hence the name “Hukou Fermented Fish.” Since the Wanli era of the Ming Dynasty, Hukou Fermented Fish has been served as a local tribute to the imperial court. The product is made from live, fresh black carp, grass carp, and common carp sourced from Poyang Lake—the largest pollution-free freshwater lake in Asia—as well as premium glutinous rice and small-grind sesame oil, supplemented with over ten kinds of natural spices. It undergoes scientific processes including pickling, fermenting, boiling, steaming, vacuum packaging, and high-temperature sterilization to create a natural green food rich in protein, calcium, iron, docosahexaenoic acid (DHA), and other nutrients. It has won the Gold Award at the China Spark Program International Symposium and was recognized as a “National Specialty Premium Product” by the National New Products Recommendation Committee.
Located on the southern bank of the Yangtze River at the mouth of Poyang Lake, Hukou County in Jiangxi Province is known for the poetic description “waters winding around three mountains, sharing the land of Chu; its momentum connecting Five Elders Mountain with Hongdu.” This area produces a famous local specialty—fermented black beans. These beans are glossy black, uniformly sized, richly aromatic, and delicious. Dishes cooked with these beans, such as braised pork with fermented black beans, spicy anchovies, and hometown tofu…
Ingredients: Stone chicken, lily powder, cooking wine, soy sauce, clear salt, pepper, fresh broth, lard, monosodium glutamate, bamboo tube
A specialty dish of Jiujiang, Jiangxi: Yongxiu Wucheng Dog Meat. This distinctive dish from Jiujiang, Jiangxi, boasts a rich flavor and robust aroma, and is believed to have nourishing and aphrodisiac properties. Ingredients: Local village dog meat, pork belly, star anise, ginger, dried chili peppers, garlic cloves, etc. Cooking Method: Cooked in a large traditional clay pot over a wood fire; pork belly…
Bracken fern is a type of wild vegetable, referring to the tender stems or leaves of the bracken plant, also known as “black glutinous rice.” Bracken is a perennial herbaceous plant that grows on sunny slopes at the foot of mountains or under sparse forests. Bracken fern has a unique flavor, a cool nature, and eating it can help clear heat and promote diuresis. The bracken fern in Zhelin Lake is wild and mainly distributed in the western mountainous areas and northern high hills, covering an area of about 3,000 acres…
The bayberries produced around Zhelin Lake and the nearby mountains are large, bright red, sweet with a tangy flavor, and have a pure, appealing taste—especially popular among women and children. They ripen in early summer, and a large quantity of fresh bayberries are sold in Zhelin Town, along with various processed products available year-round...…
A way of preparing meat from the renowned Yongxiu County cuisine. Legend has it that during the Northern Song Dynasty, Su Dongpo was a guest at a farmhouse in Jianchang (the ancient name of Yongxiu). The host bought some meat from the market, tied it up with straw, and carried it back. He asked Su Shi, “Sir, how shall we cook this meat?” Su Dongpo, who was pondering a poem at the time, murmured to himself, “Straw-bound pearls exude a fresh fragrance…”
Mandarin fish from Zhelin Lake is a specialty of Yongxiu County, Jiujiang City, Jiangxi Province. Also known as spotted mandarin fish, it boasts tender and delicious meat, rich in high-quality protein, various amino acids, and trace elements. Zhelin Lake is picturesque, with vast waters and an elevation ranging from 20 to 150 meters, making it the largest artificial lake in Jiangxi Province. Thanks to its pristine water quality and abundant food supply...
Yijiahe New Village in Zhelin Town is located by the shores of Zhelin Lake. The village has a total of 87 farming households and a population of 325 people, with over 1,000 acres of citrus orchards and an annual output of more than 6 million pounds. To further expand citrus cultivation, the village implemented both internal potential tapping and external expansion—upgrading aging citrus trees through low-yield transformation and leasing barren hills in surrounding towns...
Ingredients: Live goose, fried glutinous rice and japonica rice mixed with star anise, glutinous rice flour, Sichuan peppercorns, ground pepper, ginger slices, scallions, cooking wine, refined salt, lard, water Cooking method: Steamed with glutinous rice flour Process flow: Goose — preliminary processing — marinating and mixing — steaming with glutinous rice flour — finished dish Finished dish standards: Color: Light yellow Flavor profile: …
Braised Shrimp in Sauce. Braised Shrimp in Sauce is one of the signature dishes of Jiujiang, Jiangxi. It is made with carefully selected fresh river shrimp, along with peeled water chestnuts and soaked shiitake mushrooms as ingredients. The dish is tender, juicy, and crisp, making it a traditional specialty of Jiujiang. I. Ingredients: 1. Main ingredient: 750 grams of fresh river shrimp. 2. Secondary ingredients: 10…
The Ruichang yam has a long history, with records dating back to the Longqing era of the Ming Dynasty in the *Ruichang County Annals*. According to folklore, the Ruichang yam became a tribute to the imperial court as early as the Tang Dynasty. Legend has it that Emperor Xuanzong of Tang sought miraculous elixirs and delicacies from across the land to beautify and enhance the figure of Yang Guifei. At that time, the local magistrate of Chiyu Field in Xunyang quickly selected and sent several boxes...
Pengze Sika Deer is a specialty of Pengze County, Jiujiang City, Jiangxi Province. The Taohongling Sika Deer National Nature Reserve in Pengze County is China's largest protected area for wild southern subspecies of Sika Deer, and Pengze County is known as the "Hometown of Chinese Sika Deer." The Taohongling Sika Deer National Nature Reserve in Pengze County has long been hailed as "China's largest protected base for wild southern subspecies of Sika Deer"...
Pengze Crucian Carp, often found among the reeds in lakes and featuring 5–7 grayish-black reed-like stripes on its sides (which gradually fade after being raised in ponds for some time), is also known as Reed Crucian Carp. It is famed for its large size (the largest recorded individual weighed 6.5 kilograms), hence referred to as Pengze Large Crucian Carp. Pengze Crucian Carp…
Stir-fried rice noodles were originally served as a dish but later became commonly used for breakfast. Jiujiang stir-fried rice noodles have a long history, and the preparation process is not complicated. First, the dry rice noodles are blanched in boiling water, then rinsed with cold water to remove the excess starch on the surface. This prevents them from sticking together when stir-fried. When cooking the noodles, it’s essential to use plenty of oil—too little oil will cause the noodles to stick to the pan and to each other, making it difficult to separate them. Once the noodles are about 80% cooked, add seasonings such as soy sauce, scallions, ginger, garlic, and chili peppers. Stir quickly over high heat, then serve immediately while hot. The sizzling sound of the hot oil fills the air as the aroma of the noodles wafts through, instantly whetting the appetite.