“People from Jiangxi aren’t afraid of spicy food,” and the spiciest among them are in Pingxiang. Due to its proximity to Hunan, the locals here are particularly bold when it comes to chili — it’s said they even add chili powder to steamed eggs. Stir-fried Chili with Smoked Pork is a classic spicy dish, but the heat is transferred to the smoked pork, allowing its rich aroma to shine through more intensely and boldly. …
Pingxiang Huaguo has a long history and is a typical representative of traditional handicraft food. It not only has edible value but also aesthetic appeal. It is made from the roots, leaves, stems, flowers, and fruits of seasonal fruits and vegetables such as pomelo, orange, chili pepper, winter melon, pumpkin, radish, potato, sword bean, lotus root, papaya, sweet potato, vegetable stems, and winged beans...
Pingxiang Red Crucian Carp is a century-old local specialty. Not only does it have great ornamental value, but its flesh is also tender and highly nutritious. Most importantly, such purebred red crucian carp is found exclusively in Pingxiang across the country. On the 9th, reporters visited the breeding base of the Pingxiang Aquatic Science Research Institute and learned that this unique local delicacy may soon make its way onto the tables of people nationwide…
Fireworks and firecrackers: A major traditional industry in Pingxiang, with an annual export of over 200,000 cases. The production ranks fourth in the country, and there are hundreds of product varieties, which are exported to more than 30 countries and regions in Europe, America, and Southeast Asia. In August 1987, at the 24th International Fireworks Festival held in Spain, Pingxiang fireworks stood out for their ingenious designs, …
The Buddha’s Hand is one of China's traditional specialties and enjoys a high reputation both domestically and internationally, especially in Southeast Asia. Its fruit features wonderfully unique and varied shapes, with a fragrant aroma that makes it suitable for long-term appreciation. It can be given as a high-end gift. The golden Buddha’s Hand is a treasure in its entirety—its flowers and fruits can be used to make wine or tea, yielding a rich and fragrant brew that...
The carving of Xiangdong Nuo masks in Pingxiang is a form of folk art and handicraft. These masks are produced in areas such as Mashan Town, Paishang Town, and Heyao Town. Historical records indicate that their heritage can be traced back to the Song Dynasty. The ancestral deity plaques of Lai Mingde, which survive to this day, are fine works from the Song era. The carved masks are simple yet exquisite, with complex and meticulous craftsmanship, making them a rare cultural treasure in the field of sculpture in China...
Xiangxiang Smoked Bacon. During the Lunar New Year, when visiting homes in Xiangxiang, guests will find several varieties of exquisitely flavored smoked meat dishes on the table, which always earn high praise from first-time tasters. Smoking bacon is a unique culinary tradition in Xiangxiang. The smoking process involves curing the meat with salt for about ten days; if using leg meat, several cuts should be made with a knife…
Pingxiang Spicy Fish includes grass carp, silver carp, and small hairtail series. The ingredients are all fresh fish farmed by local farmers. After multiple processes such as sterilization and seasoning, it boasts a unique flavor, delicate texture, long-lasting aftertaste, and a perfect blend of spiciness, aroma, and freshness. While retaining the original nutritional value of the fish, it also stimulates the appetite and is both affordable and delicious. It can be served as a dish or as...
Features: Rich, spicy, and delicious with a savory broth. Ingredients: 1000g Changping mountain lamb from Pingxiang. Preparation: Heat tea oil, sauté ginger and dried red chili peppers, then stir-fry the lamb with other ingredients. Add the original broth and bring to a boil. Serve in a bowl. Cultural Background …
【Main Production Areas and Distribution】 It is produced in Shangli Town and Jinshan on Jiguan Mountain in Pingxiang, Jiangxi Province. It is distributed across Pingxiang City and counties such as Shanggao, Xinyu, Fenyi, and Wanzai in the Yichun region, as well as Ninggang, Lianhua, and Anfu counties and cities in the Ji'an region. The head is short and wide, with diamond-shaped wrinkles on the forehead; those with coarse, deep wrinkles are called “lion heads,” while those with long, straight heads…
The black-feather green-shelled egg chicken from Shangli County was developed by the Jiangxi Academy of Agricultural Sciences and its Institute of Animal Husbandry. It has a relatively small body size, high egg-laying performance, and strong adaptability. Its feathers are entirely black, with black skin, bones, meat, and internal organs, as well as a black beak and claws. The hens have compact feathers, a single upright comb with 5–6 points, large and bright eyes, and most of their earlobes are light green. Their wattles are deep and thin, their plumage is feathery, their shanks are fine and short, and their adult weight ranges from 1.1 to 1.4 kilograms. The roosters are robust, with strong crowing voices, a single upright comb that is dark purple with 7–8 points, purple-red earlobes, glossy and upward-curving neck and tail feathers, weighing between 1.4 to 1.6 kilograms, and have a "V"-shaped body. In commercial flocks, about 80% of the eggs laid are green-shelled. This breed has undergone five years of selective breeding across four generations, resulting in consistent appearance and relatively high purity. Its paternal-line roosters are often used to crossbreed with egg-laying-type hens to produce high-yield green-shelled egg-laying commercial hens. Most green-shelled egg chicken strains developed in China contain genetic lineage from this breed. However, this breed has a relatively strong broodiness tendency (around 16%), which leads to a lower egg production rate.
Main varieties include: green beans, pumpkin, carrots, white radish, eggplant, bitter melon, daylily, choy sum, yardlong bean, cucumber, chili peppers, Sichuan pepper, perilla, sour leaves, wild jujube cake, wild jujube bits, pomelo peel, dried tangerine peel, licorice-flavored bayberry, mango, pearl-flavored plum, yellow plum, and preserved plum; Salted Preserves are a local specialty of Pingxiang,…
Shredded dog meat from Shangli is a specialty of Shangli County, Pingxiang City, Jiangxi Province. The shredded dog meat from Shangli is quite famous—large chunks of dog meat are deboned and hand-shredded, then cooked with sweet potato starch noodles, resulting in a very spicy flavor. It combines the bold spiciness typical of southern-style dog meat with the hearty, indulgent eating style of the north. Winter is the perfect season to enjoy dog meat. Dog meat boasts a rich flavor…
Visiting a family in Pingxiang during the Lunar New Year, guests will find several exquisitely prepared cured meat dishes on the table, all praised by first-time tasters. Curing and smoking meat is a unique culinary tradition in Pingxiang. The curing method involves salting the meat for about ten days—moreover, if using leg meat, knife cuts are made to allow the salt to fully penetrate...
It features a rich and fragrant taste with a unique flavor. The ingredients include goose, slices, garlic slices, dried chili powder, millet chili, and more. Cooking method: The old goose is slaughtered, cleaned, and blanched. It is taken out when 70% cooked, salted, and air-dried. Then it is smoked in a smokehouse using tea tree husks, camphor leaves, straw, and other materials. After smoking, it is chopped into small pieces. In a wok, add authentic tea oil, …
The stone bass from Wugong Mountain is characterized by its sweet, savory, and spicy flavors. Ingredients include one jin of Wugong Mountain stone bass; scallions, ginger, garlic, steamed fish oil, and others. Cooking method: Slowly braise the lamb over low heat and reserve the broth; pan-fry the stone bass in a skillet; use the braised lamb as the base; add vermicelli, scallions, ginger, garlic, chili peppers, and the lamb broth, then cook until done and serve on an alcohol stove. …
Located at the foot of the Wugong Mountains in Luxi County, Pingxiang City, in western Jiangxi Province, the area is rich in eucommia, known as the "plant gold." As a precious traditional Chinese medicinal material, both eucommia leaves and bark have numerous medical and health benefits, such as nourishing the liver and kidneys, strengthening muscles and bones, lowering blood pressure, and fighting viruses. Ten years ago, Zhang Liming, a private entrepreneur from Pingxiang, established...
Preserved Taro is a type of smoked dish made in the rural areas of Pingxiang during the New Year. It is made by smoking fresh taro, and this dish has a unique flavor, representing an authentic local specialty of Pingxiang. …
Main ingredient: Chicken thighs Side ingredients: Mushrooms, scallions, ginger, coriander Seasonings: Salt, MSG, oyster sauce, soy sauce, pepper, rice wine, starch, Sichuan peppercorns Cooking method: 1. Cut the chicken thighs into small pieces, mix with salt, MSG, oyster sauce, soy sauce, pepper, rice wine, and marinate for 15 minutes, then add a little starch and cooking oil and mix well…
1. Clean the small fish by removing the internal organs, marinate with an appropriate amount of salt for 30 minutes, then rinse with clean water. Pat dry and mix with oyster sauce, cooking wine, five-spice powder, and flour. 2. Heat the oil in a pan to about 70–80% heat, then fry the small fish. Fry until crispy and remove from the pan. …