Magu Tofu is said to have originated when vegetables and meat or fish were scarce in the mountains, making tofu a staple dish often eaten by Magu. Later, as she attained immortality, “Magu Tofu” also became widely known. The dish is made by cutting the tofu into cubes, blanching them in boiling water for 5 minutes, seasoning the egg whites, and steaming for 10 minutes. The steamed mixture is then poured out and diced. In a pan, oil is heated, and minced meat and sesame seeds are stir-fried...
Pregnant Mandarin Fish is made with mandarin fish sourced from Hongmen Lake in Nancheng. The fish's internal organs are removed through the mouth, cleaned with water, and then minced meat and egg whites are seasoned and mixed together before being stuffed into the fish’s belly. The sides of the fish are scored with decorative patterns, and the fish is shallow-fried in warm oil until golden. It is then taken out, steamed in a bamboo basket over high broth for half an hour, and finally drizzled with sesame oil. …
Egg Roll Pastry is made by first pan-frying an egg into a thin omelet, then layering it with minced meat that has been pre-chopped. It is then rolled up tightly from bottom to top into a slender cylinder, and finally cut into small, chess-piece-like cylinders. These are placed in an orchid-patterned bowl, steamed over high heat, then inverted onto a large plate and sprinkled with chopped scallions. Once eaten, the flavor of the egg rolls lingers delightfully on the palate...
Fried glutinous rice cake. Glutinous rice cake is a specialty snack of Nancheng, similar to mochi. When deep-fried at high temperature, it rapidly expands, forming a golden, crispy outer layer and a tender, chewy interior. It has a satisfying bite. Topped with soybean flour, it tastes even better. …
The Nancheng Five-Black Chicken is a representative and premium local chicken breed in China, with over 1,000 years of breeding history. It was identified as a premium local breed following a survey and selection of livestock and poultry genetic resources in Jiangxi Province in 1981. This product features the distinctive "five blacks": black comb, black feathers, black skin, black meat, and black bones. According to tests conducted by the Chinese Academy of Agricultural Sciences and Jiangxi Agricultural…
Chestnuts have a long cultivation history and are widely distributed in Zixi County, with over 10,000 acres of old chestnut orchards across the county. Chestnuts have always been a traditional agricultural byproduct for farmers in Zixi. In recent years, due to vigorous development of fruit production, the area under chestnut cultivation has rapidly expanded, with an additional 20,000 acres planted. Chestnut yields have also increased significantly, rising from less than 100 tons per year to over 300 tons, making Zixi a well-known chestnut-producing county. In the newly developed orchards, great emphasis has been placed on introducing superior varieties, and over the years, fine chestnut varieties such as Maobanhong and Kuili have been introduced.
Zixi Bread originated in the late 1980s. In the winter of 1987, two individuals—Zhang Xiewang and Hong Tao—pioneered the first Zixi bread shop in Yingtan. Through solid craftsmanship and hard work, they achieved success, thereby discovering a pathway to prosperity for the people of Zixi. They helped relatives, and…
Bai Mei Hong features tightly rolled, slender leaves with a slight downy appearance, robust and substantial in build. Its color is a lustrous blend of gold, yellow, and black. The infusion is golden and crystal-clear, with a bright hue and golden halo. The aroma is rich and fragrant, the taste fresh and vibrant, with a long-lasting aftertaste that resonates in the throat. With just one sip, a sweet sensation emerges, refreshing the senses and transporting you to a serene forest valley. The cold, hot, and...
The cap of the red mushroom is flat and hemispherical, slightly concave in the middle, with a deep vegetable-red or purplish-red color. The flesh is white, and the broth turns pinkish. It grows in pristine forests, free from pollution, and is harvested in summer and autumn before being sun-dried. With a sweet and warm nature, it benefits blood circulation, regulates menstruation, nourishes blood, and invigorates blood flow. It is used to treat anemia, postpartum lochia retention, excessive vaginal discharge, irregular menstruation, joint pain, numbness in hands and feet, and more...
Common names include bamboo ginseng, bamboo fungus, veil mushroom, netted mushroom, and bamboo maiden. Bamboo fungus belongs to the class Gasteromycetes, order Phallales, family Phallaceae, and genus Dictyophora. It is a type of cryptogamic fungus that parasitizes the roots of dead bamboo. Its shape resembles slightly dried white snake skin with a net-like texture. It features a deep green cap, a snow-white cylindrical stipe, and a pinkish egg-shaped volva. …
Origin of Zixi Wine-Marinated Chicken: Zixi, Jiangxi, China. Method: First, select a young chicken, slaughter and remove the internal organs, drain the moisture, and evenly rub the inside and outside of the chicken with an appropriate amount of fine salt, then marinate for 4–5 hours. Next, prepare special distilled liquor, mushroom wine, yellow wine, beer, salt, dried chili peppers, and vinegar. Then heat a wok, add lard and white…
In Zixi County, there is a mountain village where natural hot springs emerge, converge into a stream that flows around the village, and are lined with swaying bamboo forests on both banks. Though the stream is shallow and clear, it teems with fish that make sounds. These fish have large mouths, long dorsal fins with hard spines, rich fat in their bodies, and a thin red streak like silver running along the top and bottom of their heads and tails. Their shape resembles tilapia, but they are nurtured and nourished by the hot springs, hence they are named after the village...
Yihuang shiitake mushrooms are a specialty of Yihuang County, Fuzhou City, Jiangxi Province. The fresh ones are smooth and delicious, while the dried ones have a fragrant aroma and rich flavor, both offering high nutritional value. Shiitake mushrooms are a traditional product of the mountainous regions in Yihuang County, available in two types: wild and cultivated. Wild mushrooms grow on decaying trees in the damp, deep forests. They are small in size, umbrella-like in shape, with…
The gift box of Hongmeizi Fermented Tofu has become hugely popular across the country. Produced in Huangpi Ancient Town, Yihuang County, a picturesque area in Jiangxi Province, "Hongmeizi" fermented tofu is a humble yet iconic side dish rooted in this land of revolutionary history. With its distinctive qualities of being "fresh, spicy, fragrant, tender, and red... offering a truly unique flavor," it enjoys...
Historically, ramie has been one of the major local products in our county. The ramie grown here features long, fine fibers that are soft, resilient, resistant to decay and wear, lustrous, and free from brown spots. After washing, the fibers turn a pure white. During the Ming and Qing dynasties, our county was renowned for producing summer cloth (sha cloth), and ramie was the premium material used in its weaving. …
I. Ingredients: Main ingredients: 100g dried cuttlefish, 150g mung bean vermicelli. 2. Accompaniments: 100g streaky pork, 25g soaked dried mushrooms. 3. Seasonings: scallion segments, ginger shreds, salt, MSG, cooking wine, soy sauce, lard, pepper, all in appropriate amounts, 750g meat broth. II. Method…
Ingredients Main ingredient: 300g pork (fat and lean) Side ingredients: 50g steamed rice, 15g dried shrimp, 65g water chestnuts, 10g ham Seasonings: 8g scallions, 15g cooking wine, 3g MSG, 1g pepper, 3g salt Method: 1. In winter, freeze sticky rice solid in a cold place, then...
I. Ingredients: 1. Main ingredient: 3 wheatfield pheasants (about 400g in total). 2. Accompaniments: 250g tender tofu. 3. Seasonings: chopped scallions, MSG, minced ginger, ground pepper, light soy sauce, salt, wet starch, fresh broth, as needed, and 500g cooked lard (consumed 100g)
Fermented tofu is a common home-cooked dish, but Sister Hong says you can't do without it at every meal — your food just won’t taste right without it. (Yihuang)…
Hong Fatty Potato Starch Noodles, delicious and pure in flavor. (Yihuang)…