Longevity Noodles are a traditional specialty of Gao'an City with a long production history. Since the Song Dynasty, they have been renowned for their snow-white, tender, and slender texture, refreshing taste when cooked, unique flavor, and easy digestibility. Made from high-quality flour and iodized salt using a traditional secret recipe and scientific processing methods, these noodles are an ideal choice for weddings, gifts, entertaining guests, or home dining.
The "Daguanglou" brand yuba and related products produced by Gao'an City Daguanglou Yuba Co., Ltd. offer the flavor of traditional, purely natural food and are highly favored by consumers. Since 1985, the "Daguanglou" brand yuba has won various honors including the National Silver Award, the Gold Award at the First China Food Expo...
Gao'an has long been known as an "agriculturally advanced county" and is among the first batch of national commodity grain base counties. The "Gaozhu" and "Gaoyu" series of rice are made from high-quality paddy grown in green farming areas, using imported advanced equipment and technology. These rices are known for their intact grains, crystal-clear white color, fragrant and delicious taste, and do not harden after cooling...
This product is meticulously brewed using premium glutinous rice from deep in the mountains and high-quality mountain spring water. It has a pure, mellow taste that is easy on the head and stomach, making it a traditional favorite drink among locals and neighboring regions, and thus beloved by a wide range of consumers.…
Made from premium wheat flour and mixed with ingredients such as iodized salt and edible oil, these noodles are hand-kneaded, hung to dry, and take on a thread-like or ribbon-like shape. The area’s hand-pulled noodles are commonly produced in towns such as Huangshagang, Shanghu, Shinao, and Heling. Huangshagang Township sees every village engaged in noodle-making, but Hutan Village is particularly renowned for its fine craftsmanship—hence the name “Hutan Hand-Pulled Noodles.” The annual processing volume is approximately 1…
Root carving is one of the traditional Han Chinese carving arts. It takes the natural and deformed forms of tree roots (including tree trunks, burls, bamboo roots, etc.) as the objects of artistic creation. Through conceptualization, artistic processing, and craftsmanship, it creates artistic works in the form of figures, animals, utensils, and more. Root carving art is about discovering natural beauty while showcasing...
A local snack from Gao'an, shaomai is a type of dim sum made with a flour wrapper and filling. The method involves kneading flour with water into thin wrappers, then mincing boneless meat into a paste mixed with white sugar and sesame as the filling. The thin wrapper is wrapped around the filling, and once sealed, the dumpling resembles a pomegranate with crystal-clear skin. It is then placed in small round steamer baskets and steamed over high heat for about 10 minutes until cooked. Served hot out of the steamer, it glistens...
A unique local dish from Gao'an, made by boiling meat with hanging noodles. First, the hanging noodles are roasted over low heat until golden yellow, then broken into inch-long pieces and removed from the pot. Next, diced meat and diced bamboo shoots are quickly stir-fried over high heat with a splash of fermented black bean sauce. Water is then added to boil the noodles, minced ginger is sprinkled in, and just before serving, a little chili and scallions are added. Served hot, it's spicy, flavorful, tender, and warming – an excellent winter and spring dish for entertaining guests...
A flavorful snack made with Gao'an yuba (dried tofu skin). The preparation involves soaking the yuba in cold water for 8–10 hours, slicing it into strips 8–10 cm long, and simmering it in a rich broth made from pork bone marrow for over two hours. The texture is springy, and the sauce is thick and savory. …
It is a type of cake from Gao'an made by soaking and fermenting glutinous rice in the juice of Huanglian (Coptis) trees, also known as "Prosperity Glutinous Rice Cake," symbolizing prosperity year after year. It is mainly produced in the Hualin Mountain area and around Wuzhou Town. The Hualin Mountains are high and the water is cold, resulting in a longer growth period for glutinous rice. Huanglian Glutinous Rice Cake is made from Huanglian glutinous rice and Huanglian herbal plants. When cooked, it has a fragrant aroma, tender texture, smooth and delicious mouthfeel, a slight bitterness without astringency, offering a unique flavor that stimulates the appetite and also provides certain medicinal benefits. Its production technique was included in the first batch of Yichun Municipal Intangible Cultural Heritage List in March 2007.
Pumpkin jam is made from sun-dried pumpkin slices, simmered with glutinous rice paste, and then mixed with chili and other seasonings. After cooling, it is sliced and sun-dried. Spicy and delicious, with a satisfying chewy texture. …
"Red Flag Five-Spice Melon Seeds" are made from carefully selected watermelon seeds, licorice, refined iodized salt, and natural spices by Gao'an Red Flag Store. With a unique flavor, long history, and nationwide fame, they boast an enticing aroma, distinctive taste, excellent texture, and are not heat-inducing—making them a perfect gift for family and friends. …
Cut skin-on pork into slices 6 cm long, 3 cm wide, and 0.3 cm thick. Trim and wash the green garlic, then take the white parts, rinse them, remove one layer of skin, split them in half, and cut into 3 cm-long sections. Remove the stems and seeds from dried red chilies and chop them into small pieces. Add refined lard to the pan and heat until 60% hot. Put the pork slices into the pan and stir-fry for about 1 minute, …
Handmade. Wash and drain the mugwort, clean the pickled vegetables, then stir-fry them in a pan until dry and set aside. Prepare buckwheat grains, sausages, and peeled and cleaned winter bamboo shoots, then dice them after boiling. Finely chop ginger and dried chili peppers. Heat oil in a pan, add the sausages and stir-fry until they release oil, then add the winter bamboo shoots, pickled vegetables, ginger, dried chili peppers, and chicken bouillon. Add a small amount of rice wine. Finally, add the buckwheat grains, stir well, and remove from heat. Set aside. In a pot, bring water to a boil, add the mugwort and alkaline, then boil over high heat for about 15 minutes. Remove the softened mugwort, drain the water, and mix it into glutinous rice flour and wheat flour. Stir well, then knead into dough. Take a portion of the dough, roll it out to a moderate thickness, add the filling, pinch the edges of the dough together along both sides to form a rope-like shape, and steam in boiling water for 15 minutes.
Select pork belly, stir-fry over low heat until about 5–6 tenths cooked, then add soy sauce. Next, add dried mustard greens or dried cabbage, and stir-fry for 3 to 5 minutes. Add an appropriate amount of salt and stir well to mix. Remove from the heat, place in a covered bowl, and press for 3 to 4 days. Steam before serving. The dish is delicious, fragrant, and not greasy. …
Fengxin is located in the northwest of Jiangxi Province, just 63 kilometers from the provincial capital Nanchang. Blessed with picturesque landscapes and superior natural conditions, it has long been known as a "fairyland on earth." The unique combination of water, soil, sunlight, and fertile land creates an ideal ecological environment for kiwifruit growth, making it home to the country’s largest contiguous area of commercially grown Chinese kiwifruit...
Fengxin County has long been known as the “Home of Tribute Rice” and the “Land of High-Quality Rice.” The cultivation and production of Fengxin Rice have a long history, with records dating back to the History of Song and the Tiangong Kaiwu, where it was selected as a tribute to be sent to the imperial court — a tradition that spans several hundred years. Fengxin Rice features a clear white or refined white color, with a glossy, semi-transparent appearance...
The rice is ground into a paste with water, steamed into thin sheets, sliced into strips, and then boiled in soup. It is served with shredded lean pork and shiitake mushrooms. The noodle sheets are of uniform thickness, the strips are neatly cut, and the broth is delicious. …
Rice candy is made from rice paste, ginger slices, and malt. First, diluted rice paste and ginger slices are boiled in a pot a few times, then the heat is turned off before crushed malt is added to ferment. The mixture is then poured into a specially made wooden frame to dry and set, and finally cut into small pieces with a kitchen knife before eating. The rest of the production process is the same as that for sweet potato candy.…
Floating Cloud Liquor is crafted from high-quality rice, using the clear spring water from the "Eight Hundred Caves of Floating Clouds." It is meticulously brewed by combining traditional techniques with modern technology. The liquor is known for its crystal-clear appearance, elegant and comfortable aroma, mellow and smooth taste, and a long-lasting aftertaste. It has been awarded provincial and ministerial-level quality honors, making it an excellent choice for festive banquets and as a gift for family and friends. …