San Ye Qing, also known as Snake Fuzi, belongs to the grape family (Vitaceae), Tetrastigma genus, and is a climbing vine plant. The entire herb can be used medicinally, but the underground tuberous roots and fruits have the best therapeutic effects. San Ye Qing blooms from May each year until autumn without bearing fruit. It has a long flowering period, and its fruits are about the size of mung beans, bright red in color, sweet in taste, and cool in nature, offering nourishing benefits. It is classified as…
The Yushan Black Pig is a specialty of Yushan County, Shangrao City, Jiangxi Province. It is an outstanding local breed in Yushan County, known for its thin skin, tender meat, delicious flavor, and high slaughter rate. Among the many distinctive agricultural products of Yushan County, the black pig is a shining gem. It was once renowned nationwide for its thin skin, fine bones, tender meat, and unique flavor...
Sanqing Cured Duck is a specialty of Yushan County, Shangrao City, Jiangxi Province. It features lean meat, excellent dryness, high nutrition, tender texture, thin skin, crispy bones, fragrant meat, mellow cured flavor, and a deliciously fresh taste. It is truly a “delicacy among the fine foods of the Jiangnan region.” The duck is raised free-range by local farmers along the streams at the source of the Xin River at the foot of Mount Sanqing, where it feeds on snails, catches insects, and grazes on grass...
The production of ink in Wuyuan dates back to the Southern Tang Dynasty. As Wuyuan was formerly part of Anhui’s Xin’an Commandery and Huizhou, Wuyuan ink is also known as “Xin’an Ink” or “Huizhou Ink.” The craft of making Huizhou Ink has a history of over 1,000 years, with a wide variety of types including light smoke, oil smoke, pine smoke, full smoke, clean smoke, reduced glue, and added phase. These come in three grades: high, medium, and low...
Guixiang Brand Fermented Fish in Wine Lees uses live fish from Yuanyang Lake as the main ingredient, along with vegetable oil, cooking wine, white sugar, chili, refined salt, monosodium glutamate, and more. It is made using traditional craftsmanship combined with modern high-temperature sterilization and vacuum packaging. The fish has delicious, savory meat that stimulates the appetite and remains refreshing even after repeated consumption. It can be eaten either hot or cold, making it an excellent choice for home dining, hotels, travel, and as a gift for family and friends...
The Haba Red Carp originates from the folk traditions of Wuyuan. With its golden-red color, small head, short tail, tall back, broad body, thick and plump belly resembling a traditional Chinese money purse, it is thus named the Haba Red Carp. It is one of China’s renowned and superior fish breeds. According to the *Annals of Huizhou Prefecture*, it has a cultivation history of over 300 years. Legend has it that during the Ming Dynasty’s Wanli era, Yu Fanxue, a native of Wuyuan and Minister of Revenue, retired to his hometown and brought back the red carp bestowed upon him by the emperor. He released them into ponds for breeding, and over time they multiplied and spread among the people. The Haba Red Carp is not only tender and delicious with rich nutrition but also has medicinal value. The Qing Dynasty medical text *Origins of Medical Forest Compilation* states that it “calms pregnancy, improves complexion, relieves coughing, treats beriberi, reduces swelling, and cures jaundice…” and possesses functions that harmonize the spleen, nourish the liver, and replenish the heart. In 1958, Wuyuan County established the Haba Red Carp Research Institute, collecting 17 parent fish. Through more than 20 years of systematic selective breeding and seven generations of purification and strengthening, superior varieties such as “Heyuan Carp” and “Furong Carp” were developed. In 1980, the breed was certified as China’s first artificially selected and cultivated superior freshwater fish variety, and it has been farmed using pollution-free methods. Currently, over 200,000 fry are produced annually, and the breed has been promoted to 25 provinces, municipalities, and autonomous regions across China, while also being exported as far as Hong Kong, where it enjoys great popularity.
Soak indica rice, glutinous rice, and Artemisia argyi in water for half a day, grind them into a paste using a stone mill, then simmer the mixture in a pot until it thickens into a dry paste. Next, wrap the mixture with fillings such as tofu, radish, pickled vegetables, and pork intestines, shaping it into various forms. Finally, steam the shaped pastries in a steamer basket. Once the lid is opened, don’t rush to take a bite—wave a palm-leaf fan over the surface a few times, and the Artemisia argyi fruit will instantly…
Made by spreading a thin layer of rice flour mixed with baking powder on a round panel similar to a wok lid, then sprinkling it with chopped mushrooms, dried shrimp, bean sprout powder, dried bamboo shoots, dried string beans, chili, scallions, and crumbled tofu. After steaming until cooked and removed from the heat—about 1 cm thick—the cake is topped with scallion greens, drizzled with hot oil, scored into diamond shapes, and served with spicy dipping sauce. …
Wuyuan County was established during the Tang Dynasty and historically belonged to the Huizhou region. The doorways, beams, brackets, dougong (interlocking wooden brackets), camel humps (decorative wooden blocks), spandrels, window lattices, partition screens, column bases, and lattice windows in Wuyuan’s ancient residences, official mansions, and old ancestral halls feature exquisitely carved details, among which wood carvings are especially prized. The carving techniques include relief carving, round carving, openwork carving, and line engraving, with styles in the Ming Dynasty being simple and unadorned…
Jialu paper umbrellas are a traditional branded product of Wuyuan. As early as the Ming and Qing dynasties, they traveled far and wide along the Yangtze River basin with the footsteps of Huizhou merchants, and in 1936, they won a gold medal at an international exposition. A folk rhyme goes: “Porcelain from Jingdezhen, umbrellas from Jialu — no need to pick when choosing women from Yangzhou,” showing how popular they were back then. Jialu paper umbrellas are made from high-quality wood, bamboo, parchment paper...
Fermented Rice Fish is a long-established traditional specialty food in Wuyuan, made using time-honored handmade techniques. It primarily uses live freshwater fish from Yuanyang Lake, nurtured by the blue skies and green waters, combined with glutinous rice wine, a variety of Chinese herbs, vegetable oil, chili peppers, refined salt, and spices. The product is then processed through modern high-temperature sterilization and vacuum packaging...
According to the *Wuyuan County Annals*, "During the Ming Dynasty, locals in Wuyuan introduced pear seedlings from Dingzi Bridge in She County and grafted them onto local wild crabapple trees. They then covered the fruits with oiled paper bags. When ripe, the fruits turned snow-white, hence the name 'snow pears.'” Historically, they were once served as tribute and enjoyed great fame. They were also commonly given as high-quality gifts to family and friends during the Mid-Autumn Festival. Jiangwan…
It has a delicious and light flavor, and is a local signature dish. The tofu is diced into bean-sized pieces, then added to a hot pot with broth, seasoned, and simmered for a few minutes. Cooked lard is poured over it, followed by shrimp, minced meat, diced mushrooms, and bamboo shoot tips. While stirring with one hand, rice flour is sprinkled in with the other. Then chopped coriander, wet starch, and lard are added. The mixture is scooped into a plate, drizzled with sesame oil, …
Wuyuan Steamed Rice Cake is a specialty of Wuyuan County in Shangrao City, Jiangxi Province. The surface of Wuyuan’s steamed rice cake is fragrant, glossy, and translucent, with a honeycomb-like texture of tiny air pockets in the center. Topped with richly flavored seasonings, after tasting it, a subtle hint of mellow aroma lingers on the tip of the tongue, leaving a memorable aftertaste. Wuyuan’s steamed rice cake is truly unique. The main ingredients required for making the cake are...
Chinese cuisine is rich and diverse. From north to south, east to west, there are numerous regional styles. Local snacks showcase their unique charm; whether boiled, simmered, fried, steamed, or grilled, the cooking techniques are refined and have a long history. The people of Wuyuan have a particular fondness for steamed dishes with rice flour. Chicken, fish, meat, melons, vegetables, fruits—whether from the sky, water, or mountains… everything is steamed, everyt…
During the Qingming Festival, in any village or household in Wuyuan, Jiangxi, you can spot a distinctive green-hued snack with a natural fragrance that resembles Zhongshan’s powder-filled dumplings. Upon asking, you’ll learn they’re making what’s called Qingming fruit. They — because men don’t take part in making Qingming fruit, but merely watch leisurely from the side…
Sweet and Sour Goose Neck originates from Ziyuan in Shangrao, Jiangxi. Lean meat is minced into a paste, mixed with bean flour, then wrapped in tofu skin into strips. These are deep-fried in oil, cut into small sections after frying, arranged on a plate, and steamed. In another pot, a small amount of broth is simmered, with sugar and vinegar added, and thickened with starch before being poured over the dish. The final presentation features a golden color and a sweet and sour flavor. It is often...
Li Keng Grilled Pork is a specialty dish from Shangrao, Jiangxi Province. Palm-sized pieces of meat are skewered on bamboo sticks, coated with seasonings, and grilled over freshly burned rice husk ash. The dripping oil further heats the ash, enhancing the flavor. The result is crispy on the outside and tender on the inside—exceptionally aromatic. …
Liyang Red Sprout Taro is a traditional variety cultivated by local farmers in Liyang Township, boasting a long history. It gets its name from the pinkish hue of its sprouting skin. This variety is rich in starch and protein, with tender flesh, a richly aromatic flavor, a unique taste, and excellent quality. The taros are uniform in size, easy to store, quick to cook, and available year-round. With the development of the market economy…
Ehu Rice: Grown in Ehu Town, this rice comes from at the foot of Gaoling Peak, the world-famous origin of porcelain. The area boasts fresh air, abundant rainfall, ample sunlight, and suitable temperature and humidity. It features acidic crystalline weathered sandy loam soil rich in organic matter as well as readily available chlorine, phosphorus, and total potassium. Irrigated with unpolluted mountain stream water, the rice produced here is...