Fermented tofu, also known as pickled tofu, can be described as a delicious snack. Fresh tofu or dried tofu is placed in a special earthenware jar used for fermenting tofu, then soaked in snow water for half a day. After being taken out and rinsed to remove the brine, it is mixed with sesame oil, minced garlic, and chili powder. The flavor is distinctly different from that of other regions—once you try it, the aftertaste lingers endlessly, “absolutely delightful…”
These are wild small bamboo shoots, pollution-free and a natural green health food, produced in Yifeng County—one of China’s top ten bamboo hometowns. Made using special processing methods, they feature vibrant colors and high nutritional value, making them a great choice for lovers of wild vegetables. Packaged in premium packaging, they also make an excellent gift. This product comes in a bag, with each pack weighing approximately 220 grams…
Made from farm-grown radishes, carefully processed with vinegar and chili, this product aids digestion and is especially effective for those with poor appetite. …
Method: Boil the green beans in water until cooked. Shell the shrimp, remove the veins from both sides, then marinate with salt, pepper, and cooking wine for 5 minutes. Heat oil in a pan, deep-fry the shrimp balls until they change shape, then remove. Leave a little oil in the pan, sauté minced ginger and scallions, add the green beans and shrimp balls, thicken with a light cornstarch slurry, then serve. Specialty: The shrimp meat is snow-white with bright red tails and shells, resembling phoenix tails, set off by the vibrant green...
Ingredients: 30 grams each of yam and lily, 200–300 grams of rabbit meat, along with an appropriate amount of seasonings such as ginger, salt, cooking wine, scallions, and monosodium glutamate. Method: First, wash the rabbit meat and cut it into small pieces. Then place it in a clay pot with the yam and lily. Add an appropriate amount of water along with seasonings like ginger and cooking wine. Bring the soup to a boil over high heat, then reduce to low heat…
【Ingredients】500g luffa, 200g fresh mushrooms, 20g cooked ham crumbs, 5g salt, 30g lettuce, 15g cooking wine, 2g MSG, 300g refined vegetable oil, 5g wet starch, 8g chicken oil, 250g fresh broth. 【Method】First, peel the luffa, cut it in half lengthwise, remove the core, and cut…
Wupi Town is one of the vegetable production bases. Since 2005, the town has focused on pollution-free vegetables as its core industry, developing a complete industrial chain to expand and strengthen its thousand-acre pollution-free vegetable base. With flower nurseries and landscaping along both sides of the Changda Highway forming a sea of blossoms, and agritainment as a main driver, the town has developed its tertiary economy. This has fostered a collective leisure...
In 1984, the county's instant food factory successfully developed instant rice noodles. The product went on to win the Jiangxi Province Outstanding New Product Award, the Ministry of Light Industry’s Outstanding New Product Award, the Silver Award at the First China Food Expo, the Silver Cup Award at the Beijing “Three Mountains” (Taihang Mountain, Yimeng Mountain, Jinggang Mountain) Trade Fair, the Silver Award at the China Light Industry Food Expo, and was also recognized as a popular…
Traditional rice noodles are handmade, crafted from high-quality local late-season rice. The production process involves soaking, grinding into slurry, filtering, boiling the dough, pounding the dough, mixing the powder, pressing into strands, rinsing, sun-drying, and bundling. The main production areas include Longxia, Beikeng, Xiahan, and Wuxi in Shuibian Town, as well as Yuanjia and Zhangjia in Luotian Township, with those from Longxia and Beikeng being particularly renowned…
Boiled rice noodles, also known as noodle soup. Cook the rice noodles in boiling water for 3 to 5 minutes until they become soft, then remove and place them in a bowl. Add toppings made with shredded meat, shrimp, and other seasonings. The soup is delicious and flavorful. …
Jingshan Red Bayberry Wine is a specialty of Xiajiang County, Ji'an City, Jiangxi Province. This wine boasts excellent quality, a mellow taste, and a rich fruity aroma. It aids digestion, treats diarrhea, nourishes the stomach and spleen, detoxifies and beautifies the skin, and helps delay aging — making it suitable for all ages. “Jingshan Red” Bayberry Wine is made from pollution-free, high-quality bayberries...
Finless Eel from Xiajiang is a specialty of Xiajiang County, Ji'an City, Jiangxi Province. The finless eel has tender, fine-textured flesh without small bones, smooth and savory gelatinous juice, rich yet not greasy, and offers nutritional value comparable to that of rare fish species. It is especially suitable for the elderly, women, and children. Also known as the spotted catfish, the finless eel has white, boneless meat with a delicate taste. Originally from the United States, it is a common freshwater delicacy on European and American dining tables...
Artemisia selengensis from Xiajiang is a specialty of Xiajiang County, Ji'an City, Jiangxi Province. Known for its "excellent taste, high quality, and being pollution-free," it is exported to Japan, South Korea, and Southeast Asian countries. Xiajiang County has become the largest production base of Artemisia selengensis in Jiangxi Province. Originally a wild roadside herb, through careful cultivation by foreign experts, this "wild roadside plant" has...
The artemisia stem, a specialty of Xiajiang, is rich in various types of dietary fiber, vitamins, amino acids, and trace elements essential for the human body. It offers particularly good health benefits for the cardiovascular and digestive systems of middle-aged and elderly people, and is especially beneficial for those with high cholesterol and high blood lipids, earning it the reputation of being a “vascular cleaner.” The stir-fried green pepper with artemisia stem has a golden color, and is deliciously fragrant, crisp, and tender…
Fish Shreds with Tangerine Aroma from Three Lakes is made with tangerine peels from the locally grown Dahongpao red tangerines of Sanhu in Xingan, paired with fish shreds crafted from grass carp caught in the river. The dish features a striking contrast of red and white, vibrant colors, and a deliciously fresh and tender tangerine aroma. Legend has it that when Emperor Qianlong visited the south of the Yangtze River incognito, he passed through Sanhu in Xingan and was highly impressed after tasting this dish. It has also been recognized as a famous dish of Jiangxi cuisine.…
Shad belongs to the herring family. It has a flat, elongated body with thin, knife-like fins, snow-white skin shimmering with silver light, and a beautiful form. Ancient people also called it the "silver-light fish." It is an extremely precious fish species in China. Its flesh is tender, and its fat content is several times higher than that of common fish—ranging from 18% to 27.7%—making it a renowned delicacy throughout history. Shad is widely distributed across...
The Suxia Water Buffalo is a superior local breed developed through selective breeding in Suxia County of the region. In 1982, it was identified as one of the three major local cattle breeds in the province following evaluations by provincial and regional livestock and poultry breed assessments. The characteristics of the Suxia Water Buffalo include: medium body size, compact torso, broad shoulders and neck, wide and straight back, well-developed chest, full hindquarters, and sturdy limbs that…
The production of Xiajiang rice noodles began during the Jiajing era of the Ming Dynasty, boasting a history of over 450 years. According to the *Cihai* (an authoritative Chinese encyclopedia), "Xiajiang was established as Baoqiu County during the Wu Kingdom of the Three Kingdoms period and renamed Xiajiang in the Ming Dynasty... Its local specialties include rice noodles." It also states, "Rice noodles from Xiajiang are the finest—tender, resilient, and suitable for frying, stir-frying, steaming, or boiling..." These noodles were once honored by Emperor Jiajing of the Ming Dynasty as "Imperial Noodles" and praised with the title "Loyal and Faithful Rice Noodles." The main production areas are Longxia and Wuxi villages in Shuibian Township, as well as Luotian and Zhangjia villages in Luotian Township, Xiajiang County. Made from high-quality local rice, the noodles undergo over ten meticulous processes including soaking, grinding, filtering, steaming, kneading, pressing, shredding, drying, rinsing, and baking. Each step demands precision. The resulting noodles are snow-white, tender, resistant to overcooking or disintegration, and boast a deliciously fragrant taste—making them a beloved delicacy popular both domestically and internationally. Currently, annual production reaches around 250,000 kilograms, which still falls far short of market demand. To expand production, meet needs, leverage advantages, and maintain its renowned reputation, the county has pioneered a new approach combining state-run and private efforts, as well as traditional craftsmanship with modern scientific processing—ensuring this traditional specialty remains unrivaled.
Xiajiang yangmei berries are renowned across the region for their large size, tender flesh, sweet taste, and green, pollution-free branding, and are sold both within and beyond the province. In recent years, leveraging the area’s natural conditions such as climate and soil, Xiajiang has introduced two premium varieties—Dongkui and Biqi—and promoted their cultivation among local farmers through projects like red soil development and the conversion of farmland to forest...
A specialty of Xiajiang. It gets its name from being produced in the Diantou area of Shuibian Town. The annual output is about 2,000 kilograms. Production begins every November. Prior to production, 1.5 kilograms of barley are sprouted to make malt, and 13 kilograms of soybeans are roasted and ground into powder for later use. Production process: Wash 30 kilograms of white glutinous rice, drain, and steam it in a wooden steamer…