Yuba from Jiangxi is known for not falling apart even after long cooking, but the yuba made in Jing'an is especially delicious. When soaking the yuba, if you have time, use cold water for a chewier texture. If you're in a hurry, just soak it in hot water — it won’t break apart, though the texture will be a bit softer. This dish can be made without chili peppers, depending on your taste. The flavor of lard and clear chicken broth perfectly highlights the yuba...
Handmade, dear... This is the soul of Jing'an people!!! No matter where you go or where you are, this bowl of noodles keeps the hearts of Jing'an people longing... (For the vast majority of Jing'an people living away from home, the first thing they do upon returning is to eat this bowl of noodles...)
Method: Crush soybean leaves, bottle gourd leaves, yardlong bean leaves, and glutinous rice together to make thin cakes, then steam them until cooked.
The Hakka people in Jing'an make up about one-third of the county's population, mainly residing in the mountainous areas. The Hakka prepare homemade snacks and dishes using cultivated and wild ingredients to entertain guests. These include dried eggplant, dried bitter melon, ginger slices, and more; sun-dried fruits such as dried star fruit, dried papaya, and dried bayberry; as well as sugar-based treats like fried dough balls, fried rice candy, and alkaline rice cakes…
Method: Soak rice / Grind rice flour / Knead dough / Shape cakes / Color cakes / Steam cakes / Stack cakes. Symbolizes “a bountiful harvest and prosperity year after year.”…
Made by simmering high-mountain free-range yellow cattle bones from Jing'an over a long period... The flavor is delicious and highly favored by people from all walks of life. Beef bones—bone juice, bone marrow, bone membrane, and meat—are all cooked to perfection, resulting in a uniquely fragrant and nutritious broth that keeps you coming back for more with its lingering taste.
Made with "little grass shrimp," one of the fresh delights from the Beiriver in Jing'an... The drunken little grass shrimp must be alive—they’ll jump around in the bowl. You can see their bodies hopping up and down, their shells knocking against the lid with a popping sound. Their translucent, delicate forms and tipsy appearance are simply too adorable to eat. Yet, the guests enjoy them immensely. Lately, we’ve been getting some particularly fresh and lively shrimp…
From Xiaowan Reservoir and Luowan Reservoir in Jing'an (cold-water fish), including mandarin fish, bighead carp, and various other fish prepared in all kinds of ways... (Cold-water fish. Note: The fish grow in high-mountain cold water supplied year-round by unpolluted spring water from the mountains, resulting in particularly fresh and delicious flavors...)
Free-range pigs raised by the Hakka people in Jing’an. The dish uses slices of fat pork, pork intestines, pig’s blood curd, pork liver, and white tofu, along with chopped pickled mustard greens, shredded ginger, and scallions. The Hakka Slaughtering-the-Pig Dish was originally a type of stew eaten during the annual pig-slaughtering season when rural families in Jing’an were about to celebrate the New Year. In the past, people didn’t have the luxury of fussing over ingredients or seasonings—they would simply cut the freshly slaughtered…
In Jing’an, simple and down-to-earth farmers love serving food in big bowls. Using the most basic seasonings, they create a variety of uniquely flavorful big bowl dishes that are richly aromatic and incredibly satisfying to eat. Among the most popular are Big Bowl Cauliflower, Big Bowl Smoked Tofu, Big Bowl Long Beans, and Big Bowl Lotus Root. Thanks to the promotion of agritourism, these rustic dishes have gradually made their way…
Method: Wash and soak the rice grains until swollen, chop the rice leaves and mix them into the rice, add a small amount of salt, grind the rice into powder, and once the water is boiling, mix the ground powder with boiling water to form a rice dough. Shape it into balls resembling tangyuan (sweet dumplings), then steam in a wooden steamer for about thirty minutes. Remove when done. It can be eaten steamed. Not suitable for pregnant women.
Method: Heat oil in a pan. Once hot, pour in the beaten eggs and spread them out. Turn the heat to low, use a spatula to break up the eggs, then add daylily buds and stir-fry together. Add a little water, salt, a small amount of sugar, a few drops of sesame oil, and sprinkle with chopped scallions. Cover the pan for a short while before serving. This dish helps clear heat and detoxify the body.
Method: Wash and soak the yellow glutinous rice until swollen, then steam it in a large wooden steamer. Mix it with lye water made from the ashes of burned yellow glutinous wood. The next day, steam it again in batches using smaller steamers, then pour it into a stone mortar. Several people pound it into a paste using wooden pestles and sticks while chanting labor songs. Finally, shape it into strips, form it into rice cakes, and press them with wooden molds featuring auspicious patterns. This fruit-like...
Pingxiang Smoked Pork: Take one pound of cured pork, steam it in a steamer until cooked, then cut it into large slices 7 cm long and 1 cm thick. Arrange the slices on a plate, steam them in the steamer for another ten minutes, and it’s ready to serve. Review by Wan Qunchang: The rich aroma of cured meat fills the air—it’s an excellent dish to enjoy with wine or rice. …
The Hualv series of health eggs are developed by researchers at Jiangxi Hualv Health Food Group Co., Ltd. after 13 years of dedicated effort. Utilizing China’s precious and unique rare breed resource—the genetic material of Dongxiang green-shell laying hens—and combining it with patented bioengineering technology, these are currently the only eggs in China to be awarded the title of “Health Food” by the National Health Commission…
Ingredients: 2 or 3 stalks of celery, 2 liang (approx. 100g) of lean pork, 2 fresh red chili peppers. Method: 1. Trim the celery stalks by removing the leafy ends and cutting off the roots at the base, then cut into small sections. Slice the lean pork into thin pieces and remove seeds from the chili peppers before slicing them. 2. Add plenty of oil to the pan and heat until hot…
Lotus seed juice is a beverage primarily made from white lotus, processed using high-tech food technology. This product retains the unique fragrance and beneficial properties of Guangchang white lotus, featuring a delicate texture, authentic taste, cool and refreshing sensation when served cold, and a fragrant warmth when served hot. It contains no chemical preservatives and stands out in its category for both taste and color…
The production of Pingxiang fireworks began in the 1960s and has developed rapidly. There are now over 600 varieties of fireworks, which are exported to more than 30 countries and regions including Japan, the United States, Hong Kong, France, Germany, and Thailand. Pingxiang fireworks are categorized into high-altitude rockets, ground spinners, ground display fireworks, ground shells, novelty toys, spiked wheels...
Pingxiang Country-style Braised Duck is made from high-quality free-range duck, premium soy sauce, salt, white sugar, monosodium glutamate, and other ingredients. It is produced by combining traditional craftsmanship with modern scientific formulations, and undergoes vacuum packaging and high-temperature preservation. The product features a unique flavor, rich nutrition, firm and dry meat texture, delicious taste, and fresh meat that leaves a lingering aftertaste. …
Lily is a renowned and high-quality agricultural product of Jiangxi Province, boasting a long history in China. As early as the late Song Dynasty, it was customary in the regions south of the Yangtze River to use lilies to make heat-clearing beverages and nutritional health tonics. The practice became even more popular during the Ming and Qing Dynasties. Lily is a natural, pollution-free, all-green health plant, refined using modern high-tech engineering techniques...