The Yugan Black Chicken originates from Yugan County and is characterized by its entirely black appearance, including its comb, feathers, skin, claws, meat, bones, blood, and internal organs. Authenticated by authoritative national institutions such as the Institute of Genetics at the Chinese Academy of Sciences, China Agricultural University, the Shanghai Academy of Agricultural Sciences, and the Hubei Academy of Agricultural Sciences, the Yugan Black Chicken is a unique and superior local breed that is distinctly different from other black-feathered chickens in China. It contains significantly higher levels of essential nutrients for the human body—such as protein, amino acids, and zinc—compared to other chicken breeds. Its cholesterol content is only one-third that of other chickens, and it is also rich in melanin and various vitamins. The chicken is believed to have miraculous health benefits, including nourishing yin, enriching blood, tonifying kidneys, and enhancing vitality, making it a functional food. It enjoys a reputation described as “more nourishing than soft-shell turtle, better for healing than pigeon, and more beautifying than pearl.” Yugan Black Chicken products are meticulously crafted. In 1999, they were awarded the “National Famous Food Product Certificate,” and have been endorsed and recommended by the China Food Association, as well as certified by the Jiangxi Consumers' Association.
Liangfen: Made by boiling a decoction of liangfen herb with rice paste, then cooling it into a black, gelatinous substance that serves as a refreshing treat in hot weather. Jiangxi Liangfen is processed using this method and is especially popular during the peak summer months. Liangfen Herb: Also known as Mesona or “immortal grass,” liangfen herb is an annual herbaceous plant that can grow up to 100 cm tall. Its stem is initially covered with sparse soft hairs and fine bristles, which mostly fall off as it matures. The leaves…
The quality of mixed noodles largely depends on the vegetables used. The simplest version is to cook the noodles, then add some sautéed scallions and garlic—this is the most basic form of mixed noodle soup. Nowadays, making mixed noodle soup often involves first preparing a "stew" or "sauce base," such as diced meat stir-fried with eggplant or scrambled eggs with tomatoes. This base is then poured into boiling water, followed by cooking the noodles, and finally garnished with some cilantro leaves to enhance color, aroma...
2g ginger, 25g sweet bean paste, 1g soy sauce, 1g salt, 7g white sugar, 10g sesame oil, 2g rice wine, 25g salad oil. Features of the Stir-Fried Lettuce and Dried Tofu Sauce: Fresh, fragrant, mellow, and rich in savory flavor.…
The highest and most classic way to prepare this dish is by stewing it — stewing it with meat, using a hot pot, clay pot, or even an ordinary pot. Commonly known as pickled mustard greens with white pork or pickled mustard greens hot pot, it is more elegantly called “blanched pot” or “blanched white pork.” The character “汆 (pronounced cuān)” gives away its meaning at a glance — to enter water — so there must be broth, often a generous amount, taking inspiration from the “Kingdom of Tonga.” …
Zhongban jujubes: These jujubes are cylindrical in shape, with a bright red hue, abundant flesh, small pits, and a sweet, delicious taste. They offer high medicinal value. The jujubes contain various vitamins and amino acids, especially rich in vitamin C, earning them the reputation of "vitamin pills." The vitamin P in the fruit, also known as rutin, helps prevent arteriosclerosis and lower blood pressure;…
Zhongban Rice Noodles: Known for their delicious aroma, tender texture, and ease of cooking, these are a long-renowned local specialty. Kudzu powder is processed from the tuberous roots of the kudzu plant. It is white in color and comes in diamond-shaped granules or powder form. Kudzu powder has health benefits such as clearing heat, reducing internal inflammation, improving eyesight, and protecting the liver. It is convenient to consume...
Only know that thick soups of fish or meat will congeal when the temperature is low—where does “hot-frozen” come from? It is said that when Emperor Qianlong traveled to the south of the Yangtze River, he once passed through Guixi in Jiangxi. One day, while walking along a rural path, he saw undulating hills, lush green trees, blooming wildflowers, and birds and cranes calling to each other—a truly beautiful natural landscape. The emperor, upon seeing such...
Boiled Bamboo Shoots from Yanshan are made with fresh spring bamboo shoots of the year, cooked with chili peppers in the juice of freshly pickled vegetables until fully flavored. They have a tender, fragrant, and crisp texture, leaving a delightful aftertaste that will make you want to eat them again and again. …
Yanshan Bamboo Fungus is a specialty of Yanshan County, Shangrao City, Jiangxi Province. Bamboo fungus is a premium variety of mushroom with high nutritional value. Yanshan County has 460,000 mu of moso bamboo forests, making it relatively rich in bamboo fungus resources. Bamboo fungus is a precious edible mushroom, often hailed as the “Queen of Mushrooms.” It was a delicacy in the imperial courts during the Ming and Qing dynasties. Not only is it elegant in appearance, crisp and tender to the taste…
Lead Mountain Bamboo Weaving — A traditional handicraft of Lead Mountain with a long history and exquisite craftsmanship, renowned across China during the Ming and Qing dynasties. It skillfully integrates structural design, material texture, and weaving techniques to create aesthetically pleasing baskets, jars, bottles, cages, plates, dishes, boxes, and basins. The woven figures of various animals and plants are lifelike and strikingly vivid. …
A specialty snack from Yanshan County, Shangrao, Jiangxi Province, named for its lamp-dish-like shape. The outer skin is made of rice flour, filled with a stuffing that typically includes fresh shiitake mushrooms, minced pork, soybean sprouts, and fresh bamboo shoots (ingredients can be adjusted according to personal taste). It is then steamed in small bamboo steamers over high heat for about half an hour. The result is a dish that is pleasing in color, aroma, and taste...
Mazhi is made by steaming glutinous rice, then refining it into a soft yet chewy dough (known as mazhi dough), which is then shaped into small pieces. These are mixed with ingredients such as fried and ground sesame, sugar, and ground peanuts, and eaten using chopsticks or a metal fork. Some versions involve forming the mazhi into round dough bases, splitting them open, and stuffing them with deep-fried crispy noodles (made by frying thin noodles in oil) and sesame...
Red sprout taro is a traditional agricultural product of Purple Creek Township. Its most distinctive feature is the purplish-red sprout. The taro itself is oval or round in shape, with an attractive appearance. Rich in starch, protein, minerals, and various trace elements, it is known for its tender, smooth texture, rich aroma, and ease of cooking. It is popular both domestically and internationally. Refined products made from red sprout taro, such as taro base…
Category: Vegetable Product Name: Lake Poyang Artemisia selengensis from Yugan Registration Certificate No.: AGI01205 Ministry of Agriculture Announcement No./Date: No. 1989 (September 10, 2013) Brief Introduction to Cultural History According to the "Yugan County Annals": "Lou (Artemisia selengensis), a kind of grass, can be used to cook fish." Legend has it that the name "Artemisia selengensis" originated from Emperor Zhu Yuanzhang...
Ruihong Snakehead is a specialty of Ruihong Town, Yugan County, Shangrao City, Jiangxi Province. The snakehead from Ruihong Town has few bones, high meat yield, rich nutrition, and is known for removing blood stasis, promoting regeneration, nourishing and conditioning the body, healing wounds, enriching blood, and aiding in wound recovery. Belonging to the order Perciformes and family Channidae, the snakehead is a large, fast-growing, and highly valuable freshwater fish among the Channidae species...
Yugan Maple Tree Chili: Also locally known as Harvest Chili or Yugan Small Chili, it is a renowned local specialty of Yugan County in Jiangxi Province. The chili produced in Maple Tree Natural Village, Shuanggang Village, Hongjiazui Township, Yugan County, is of the highest quality and most famous, hence the name "Maple Tree Chili." The fruit is small, with thin skin, tender flesh, and a flavor that is fresh, fragrant, and moderately spicy...
Features: Spicy on the lips but not in the heart, thin-skinned and thick-fleshed, delicious in taste, rich in hometown flavor, tender, fragrant, and refreshing. Ingredients: 100g pork belly, 200g Yu Gan Fengshou chili; a small amount of fermented black beans, minced garlic, minced ginger, and cornstarch; 1 large spoon of dark soy sauce, a small amount of cooking wine, a small amount of salt and chicken essence each. Cooking Method: 1. Wash the Fengshou chilies...
Lead Mountain County is located in the northeastern part of Jiangxi Province and currently belongs to Shangrao City. The area features undulating peaks, a well-developed water system, lush vegetation, good soil and water conservation, and abundant bamboo production. Liansi Paper originated in Lead Mountain County. In the Ming Dynasty, Gao Lian's *Eight Notes on Observing Life* listed "Lead Mountain paper" as a fine product from the Yuan Dynasty, renowned for its "exquisite beauty and radiant glow." The Ming Dynasty scientist Song Yingxing's...
Lead Mountain Scalded Rice Noodles are a specialty of Yanshan County in Shangrao City, Jiangxi Province. These rice noodles are made by scalding rice vermicelli and then adding them to a savory broth. They are known for being tender yet crispy, fragrant without being greasy, and combining freshness, aroma, and spiciness in one dish, making them highly popular among locals. Lead Mountain Scalded Rice Noodles refer to rice noodles from Yanshan County, Jiangxi Province, which are scalded and then...