Fengxin produces over ten varieties of bamboo products, including bamboo flooring, woven bamboo mats, mahjong-style bamboo mats, bamboo chopsticks, bamboo tubes, and bamboo skewers. These items are highly favored by consumers. In June 1990, they won the Gold Award at the “40th Anniversary of Chinese Women and Children’s Products” Expo; in March 1996, they received the First Prize for “Outstanding New Products of Jiangxi Province in 1995”; and in June 1998, they were awarded the Gold Award and Special Gold Award at the “7th China Patent, New Technology, and New Products Expo.” The products are sold in over twenty countries, including the United States and the United Kingdom.
Wine earns its fame from springs. Yichun boasts beautiful mountains and rivers, with excellent water quality, especially renowned for its springs. As early as the Han and Tang dynasties, there are records of spring water being used to brew wine for imperial tribute. Yichun has a well-developed wine industry, producing wines such as Zhangshu Sijiu, Gao’an Ruijiu, Shanggao Qibaoshan Laojiao, Fengxin Baizhang, Fuyun series wines, Yuanzhou Snake Wine, and Black Glutinous Rice Wine. Zhangshu Sijiu was named by Premier Zhou Enlai…
Yichun boasts a well-developed eco-agriculture, thriving fruit industry, and sweet mountain spring water. As a result, all kinds of beverages here are of premium quality. The Jiangte brand mineral water is sourced from the springs of Mount Mingyue, featuring excellent water quality and rich in various trace elements beneficial to the human body. The Fengxin "Fengmi" brand pure kiwi fruit juice beverage is made from high-quality Chinese kiwifruit grown in the Wumei Ridge mountain area of the county...
1. Heat the pan until it smokes slightly, then add the seeded and flattened green chilies. 2. Use a spatula to press the chilies against the pan, applying slight pressure to flatten them. You should hear a crackling sound~~ Flip a chili over to check if the side touching the pan has developed white or charred tiger-skin-like patches~~ If the blistering is relatively even…
Jiangxi Longya Lily Health Food Co., Ltd. is located in WanZai County, known as the "Hometown of Lilies." The company currently has fixed assets of 12 million yuan, a lily cultivation base covering 15,000 mu, and the only dust-free automated mechanical production and packaging line for lily powder in China. It produces Longya Lily…
Gan Zhou Die Zi Fen: Gan Zhou Die Zi Fen is an ancient traditional rice noodle that has been passed down among the people. Due to its complex production process and low yield, it has gradually been replaced by modern rice noodles. However, its unique rustic flavor and naturally pure taste are unmatched by modern varieties. The production method involves: carefully selecting high-quality Fengxin rice, which is then soaked, fermented, ground into slurry…
Glutinous Rice Cakes are a traditional snack from Fengxin. Made primarily from glutinous rice, the finished cakes are golden in color and have a crispy texture. They are an essential food for festivals and celebrations among the people of Fengxin. Today, their production technique has been listed as a provincial-level intangible cultural heritage. The steps for making them are as follows: 1. Wash the glutinous rice and soak it in water overnight to allow it to fully...
Liao River Odd Stones: In Fengxin, there is a Ganzhou Odd Stones Street featuring naturally formed vein-patterned stones, Liao River yellow wax stones, as well as slightly shaped stones such as Liao River Red and Guanyin Inkstones. Each odd stone is unique, gathering the essence of heaven and earth, infused with the vitality of the sun and moon. Their lifelike shapes and natural charm make them classic miniatures of nature's wonders. …
Fermented tofu is a specialty of Fengxin County, Yichun City, Jiangxi Province. The production method involves placing fresh tofu out to ferment and grow mold over about a week. Once properly fermented, the tofu is mixed with seasonings, soaked in liquor, and then placed in an earthenware jar. It is highly nutritious and known for its appetite-stimulating, heat-clearing, and flavor-enhancing properties. …
The pineflower preserved egg involves taking cleaned large red chili peppers, rotating them over charcoal fire for a short while, then peeling off the skin and removing the seeds. The peppers are torn into segments and placed in the center of a large plate. In a pan, heat oil and add Sichuan peppercorns to release their aroma, then set aside. A prepared seasoning made from a blend of soy sauce, chili oil, Sichuan peppercorn oil, sesame oil, and monosodium glutamate is poured over the torn red chili peppers. Select six lead-free pineflower preserved eggs weighing about 300 grams in total...
Originally made from dahuo rice, Huangyuan rice cakes have a yellow hue, fragrant aroma, and soft texture. To make Huangnian rice cakes, first filter the ashes of Huangyuan firewood with boiling water to make ash water. After cooling, soak the rice in it overnight. The next day, steam the rice in a steamer to cook it into rice. Then mix the cooked rice with the ash water, spread it out to dry, and steam it again. Place it in a large stone mortar and pound it with a hard hardwood stick until it becomes a sticky mass. After removing it from the mortar, knead it evenly by hand...
Clean the snails and trim a little off the pointed end with scissors, then rinse again and drain. Heat a wok over a flame, pour in salad oil and heat until hot. Add chopped scallions and ginger and stir-fry until fragrant. Add the snails and stir-fry until the lids on their openings come off. Then add Shaoxing wine, sugar, salt, soy sauce, MSG, and a small amount of boiling water. Simmer for about 10 minutes, then add pepper...
Blanch the baby Chinese cabbage in water. Add a little oil to the bottom of the pot, slice the cured meat and stir-fry it until cooked. Place the baby Chinese cabbage on top, garnish with red chili peppers and celery, and finally pour an appropriate amount of seasoned broth over it.…
The South Chinese Jujube Cake is made from wild south Chinese jujubes harvested from century-old south Chinese jujube trees, using a special process that combines traditional and modern techniques. It contains natural plant flavonoids, pectin, dietary fiber, organic acids, vitamins, trace elements, and other nutrients inherent in fresh fruit. With a taste that transitions from sour to sweet, it has a smooth, chewy texture and a unique mouthfeel. Natural…
Main ingredients: Fresh soybean sprouts, carrots, pork Ingredients: Garlic, scallions Seasonings: Salt, Sichuan peppercorn powder, light soy sauce, vinegar, chicken powder, MSG, starch, cooking wine, optional chili powder Method: 1. Wash the soybean sprouts, julienne the carrots, and slice the pork. Mince the scallions and garlic. 2. Let me explain how I prepare the pork—everyone knows that pigs here aren’t bled when slaughtered, so the meat has a strong smell. Cooking it directly will affect the dish’s aroma. Everyone has their own method, but here’s mine: After slicing, rinse the pork under water several times, then squeeze out the excess water. Add cooking wine, a small amount of Sichuan peppercorn powder, a little light soy sauce, and starch. Mix well, then squeeze out the excess liquid and set aside. 3. In a small bowl, mix one spoonful of starch with two spoonfuls of water until smooth. 4. Heat oil in a pan over medium-high heat. When the oil is about 80% hot, add the scallions, then the marinated pork slices. Add a little vinegar and light soy sauce, stir-fry until the pork changes color and is cooked. Add the carrot strips and stir-fry for half a minute, then add the soybean sprouts and garlic. Season with salt, Sichuan peppercorn powder, a little light soy sauce, and optional chili powder. Stir-fry for about three minutes, then add chicken powder and a little vinegar. Cook for another half minute, add a bit of MSG, pour in the prepared starch mixture, stir briefly, and serve.
Ingredients: 500g green vegetables (bok choy), 10 dried shiitake mushrooms, half a bowl of broth, cornstarch slurry, salt, sugar, and MSG to taste. Method: 1. Wash and cut the green vegetables into sections. Soak the mushrooms until soft, remove the stems, and cut them in half. 2. Heat oil in a wok, first stir-fry the mushrooms until fragrant, then add the green vegetables, salt, sugar, and MSG. Pour in the broth, cover, and simmer for 2 minutes…
Flower Burst has long been a specialty of Wanzai. It is a collective term for “fireworks” and “firecrackers.” Wanzai is famous for Flower Burst, and Flower Burst was born thanks to Li Tian. The production of fireworks began in 1964, prior to which Wanzai mainly produced firecrackers. Since 1972, in response to international market demand, export Flower Burst factories such as those in Zhutan, Huangmao, Jinzhong, and Kang...
The production of Wanzi ramie cloth has a long history, though its origins remain unclear. Before the founding of the People’s Republic of China, there were over a dozen ramie shops in Wanzi County. In 1950, the county produced 32,700 pieces of ramie cloth; in 1953, 97,900 pieces, the highest annual output since liberation; and in 1978, 12,700 pieces. After the Third...
Lily – Lily is a renowned local specialty of Wanzai. With over 500 years of cultivation and processing history, Wanzai lily—especially the Longya Lily—is particularly famous throughout history. Since the Song Dynasty, Wanzai Longya Lily powder has been an imperial tribute through successive dynasties. The underground bulb of the lily is rich in starch, protein, fat, as well as various vitamins and...
Wanzai’s Luocheng handmade rice noodles have long been renowned for their silvery-white color, tender yet resilient texture, and smooth mouthfeel. The production of these handmade noodles can be traced back to the Ming Dynasty, boasting a long history. In earlier times, the traditional craft of making rice noodles relied heavily on flowing water and water-powered trip hammers. The two natural villages of Shangdui and Xinjia in Liming Village, Luocheng, not only sit along the Taixi River,...