Category: Vegetable Product Name: Lead Mountain Red Sprout Taro Registration Certificate No.: AGI01110 Ministry of Agriculture Announcement No./Date: No. 1925 (April 15, 2013) Brief Introduction to Cultural History Lead Mountain is renowned for its production of red sprout taro, boasting a long cultivation history. The history of red sprout taro cultivation in Lead Mountain can be traced back to the Ming Dynasty's Wanli era…
One of China’s four major willow wood product manufacturers, the Yan Shanhekou Willow Craft Products in Yanshan, has a history of over 130 years. The products are resistant to deformation and cracking, lightweight yet durable. The range includes tub trays, fruit trays, baskets, fan holders, and tea coasters, among which the willow wood steamer is the most famous. It features vermilion lacquer with gold trim, adorned with landscapes, flowers, and birds, exuding an antique elegance and beauty that is truly captivating…
Lead Mountain silk fans are made with fan ribs crafted from locally sourced moso bamboo and fan surfaces of genuine silk satin. They come in a wide variety of designs, all luxurious and exquisitely beautiful.…
The soil and climate in Yanshan are ideal for growing red-sprout taro, which is of higher quality than that from other regions. The locally grown red-sprout taro is oval in shape, with most weighing over 50 grams each. The residents of Yanshan prepare a wide variety of dishes using red-sprout taro, some of the more well-known ones being: spare ribs with taro soup, five-spice taro cake, Lipu taro, scallion and fresh squid taro pancake, taro cake, and taro lotus seed crisp, among others.
Throughout history, folk culture has been rich in historical significance, carried through the long passage of time. Speaking of all regions across the land, in Yanshan County, located in the northeastern part of Jiangxi Province at the northern foot of the Wuyi Mountains, on occasions such as the Lantern Festival, Qingming Festival, Beginning of Summer, Mid-Autumn Festival, and Winter Solstice, every household would make “Dengzhan Guo.” Why? There is actually a little-known folk legend behind this. It all began during the Ming Dynasty…
Mix flour with water to form a dough, then add chopped leeks, shredded white radish, minced meat, salt, monosodium glutamate, and other seasonings to make small pancake shapes. Fry them in a wok for several minutes until the pancakes turn yellow. Scoop them out with a spoon, let them cool slightly, and they are ready to eat. …
In July, when the heat begins to wane and the scent of rice flowers fills the air in the south of the Yangtze River, farmers in Yanshan mark the start of the harvest season by trying the new crop and making “Summer Congee Cake.” It’s said to be a tradition passed down through generations—eating “Summer Congee Cake” strengthens one’s legs and builds energy for the busy “Double Harvest” period. The Yanshan “Summer Congee Cake” is made from newly harvested rice. After washing and soaking, the rice is ground into a paste, mixed with a small amount of lime, then cooked on the stove…
The "Scalded Rice Noodles" of Yanshan enjoy widespread fame, enduring popularity, and never fail to satisfy. These noodles are made from high-quality early-season rice, pressed into fresh wet rice noodles. Every early morning, after the noodle workshops finish pressing, they use bamboo sieves to deliver the fresh, thread-like noodles—coiled like yarn—to various scalded noodle shops. The shop chefs then rinse the wet noodles in warm water, place them in blue-rimmed bowls, …
During the summer months of June to August according to the lunar calendar, on the rocky cliffs along the streams of Mount Sanqing, flocks of stone chickens gather to rest or forage, emitting calls that sound like “gong, gong, gong.” These three months are an ideal time to catch stone chickens. At this time, local farmers at the foot of the mountain light pine torches or use flashlights to follow the streams upstream in search of them. After the lunar month of September...
The Sanqing Mountain area is rich in arrow bamboo, providing abundant raw materials for brush-making. In the ninth year of the Xianfeng reign during the Qing Dynasty (1859), the brush-making industry began to develop at the foot of Sanqing Mountain. To date, it has been able to produce over 30 varieties. Current manufacturers include the Yushan County Writing Brush Craft Factory and the Yushan County Seed Farm Writing Brush Craft Factory. In addition to low-end silver-tip brushes, their products also include purple-tip (also known as Iron-Bone Ice-Skin), wolf-hair (also known as Premium Pure Purple Wolf-Hair) and other mid- to high-end writing brushes, with an annual output of around 300,000 brushes. Aside from a small portion sold domestically, the majority are exported to Southeast Asian countries, especially enjoying strong popularity in the Japanese market.
Cooked sweet potato chips have a light yellow color, are chewy and resilient, with a rich natural flavor, sweet and fragrant taste, and are easy to store and process. (1) Processing equipment: cutting board, stainless steel knife, vat or large basin, pot (iron or aluminum), drying materials (sorghum stalk mats, reed mats, or bamboo mats), covering materials (gunny bags, quilts, straw mats…)
Main ingredients: 500g taro, 150g wheat starch Ingredients: appropriate amount of red bean paste Seasonings: 50g sugar, 50g lard Cooking method: 1. Wash and steam the floury taro, then mash it. Mix the wheat starch with boiling water until cooked, then add sugar and lard and knead until smooth; 2. Combine the mashed taro with the cooked wheat starch and…
The beans have smooth, pure white skins and are about the size of broad beans, slightly flattened. They are most commonly grown in the towns of Nanshan, Zhangcun, and Tongfang at the foot of Mount Sanqing. Rich in starch and protein, these beans can be cooked in sugar syrup, salted, stir-fried with other ingredients, or prepared into various delicious dishes. Their fragrant taste is comparable to that of white lotus seeds. (Yushan County)…
This chicken gets its name from its yellow feathers, yellow skin, yellow feet, and white earlobes. It is a specialty of Nanshan Township at the foot of Mount Sanqing, where local farmers raise 70% of the county's total population of this breed. The chicken is small in size, with tightly packed feathers, high agility, strong foraging ability, and early maturity—the earliest start crowing at around 120 days of age. Hens...
Its scientific name is “salamander.” Mount Sanqing is known as the “Hometown of the Four-Legged Fish.” These creatures breed and grow in mountain streams such as Bingyu Cave on the eastern foothills, and Pingxi and Tiyun Ridge on the southern foothills. The four-legged fish resembles an eel in shape, with a brown back, a flat belly devoid of scales, and a tail similar to that of a loach. It is small in size, with the largest weighing only about half a jin and measuring…
The Yushan Black Pig gets its name from its entirely black coat and is a high-quality breed that has been selectively bred locally over a long period. The black pig is relatively small in size, with a round body, concave back, small feet, short lips, and drooping ears that slightly tilt forward—earning it the nickname “radish pig.” It is known for its ability to thrive on coarse feed, early maturity, thin skin, tender meat, and delicious flavor. Sows have strong reproductive capabilities, giving birth to three litters per year…
Huanggangshan Yulu is tightly rolled with a slightly curled shape, presenting a greenish luster and visible fine hairs. The tea liquor is bright tender green, with a lasting, delicate fragrance and a fresh, mellow, and refreshing taste. The leaves at the bottom are tender green, evenly shaped, and show prominent buds. Lead Mountain has a long history of tea production, with its teas becoming tribute offerings as early as the Song Dynasty. The *Lead Mountain County Annals* record: “As early as the Song Dynasty, Lead Mountain produced Zhou Mountain Tea, White Water Cake Tea, …
Sanqing Bee Pollen is made from high-quality camellia bee pollen sourced from the mountainous regions of northeastern Jiangxi. It undergoes an ultra-micro wall-breaking crushing process using the most advanced low-temperature (–40°C) instantaneous physical aerodynamic technology (particle size less than 5 microns), achieving a wall-breaking rate of over 99% for better absorption by the human body. Bee pollen is rich in 96 elements…
Sanqing Raw Honey is produced in the high-altitude cliff caves, forests, and traditional beehives of wild bees in the mountainous regions of Huaiyu Mountain and Sanqing Mountain in northeastern Jiangxi. These wild bees gather nectar from hundreds of flowers, making this honey a true essence of nature. The raw honey is harvested only once or twice a year, resulting in a long production period. It boasts a high concentration, excellent quality, rich aroma, pure sweetness, and comprehensive nutrition, offering outstanding health benefits. The "Shennong Bencao Jing" (The Classic of Herbal Medicine) classifies Sanqing Raw Honey as a premium-grade honey. It contains over 100 types of nutrients, including abundant proteins, amino acids, vitamins, trace elements, enzymes, nucleic acids, and flavonoids, making it a concentrated natural medicine treasury. Sanqing Raw Honey can enhance the body’s immune function and improve resistance to illness. For middle-aged and elderly people, it helps prevent coughs, insomnia, cardiovascular and cerebrovascular diseases, indigestion, constipation, gastrointestinal disorders, supports liver health, has anti-cancer properties, and contributes to longevity. It also helps delay aging, reduce wrinkles, fade spots, and nourish the skin, especially benefiting middle-aged women. Children who consume it can promote growth and development, as well as boost brain function and intelligence.
Sanqingshan Wild Kudzu Slices are made from wild kudzu roots that have grown for years in the high-altitude forests of Sanqingshan, known as the “Number One Fairy Peak of the South,” in Jiangxi Province. Using traditional craftsmanship, these slices are carefully processed to deliver a fragrant, richly flavored product that retains the original active components of the kudzu root. Ideal for brewing and drinking, they are highly nutritious and recognized internationally as a premium health-promoting and therapeutic food. …