Ingredients: Live goose, fried glutinous rice and non-glutinous rice mixed with star anise, rice flour, Sichuan peppercorns, ground pepper, ginger, scallions, cooking wine, salt, lard, water Cooking method: Steamed with rice flour Preparation process: Goose – initial processing – marinating and mixing – steaming with rice flour – finished dish Finished dish standards: Color: Light yellow; Flavor: Salty and savory; Texture: …
Features: Crispy shrimp, sweet and sour taste. Ingredients: Yuan River shrimp. Preparation method: 1. Shell the shrimp, butterfly them, coat with egg yolk and breadcrumbs, then fry until golden brown; 2. Wash and peel potatoes, cut into thin shreds, remove moisture, and deep-fry the shreds in oil; …
A unique dish of the Hakka people in Tonggu, Jiangxi, and also a delicacy served to honored guests. Its preparation is similar to that of dumplings, but the filling is meticulously made with finely chopped lean meat, bamboo shoots, mushrooms, chicken, lotus seeds, and various seasonings. The outer wrapper is made by peeling taro, mixing it with sweet potato starch, and then kneading and fermenting the mixture. The shape of the wrapped rounds can be varied at will, including round…
Main ingredient: 1000g mandarin fish. Ingredients: 250g pork belly, 50g cilantro, chicken juice, scallions, ginger. Preparation: Prepare the mandarin fish, cut into large slices, mince the pork belly together with cilantro, roll into the fish slices, steam until cooked, thicken with chicken juice to finish. Features: Delicious and aromatic, high nutritional value…
Ancient Jizhou porcelain, first produced in the late Tang Dynasty, has long been cherished and admired for its unique products by people both at home and abroad. During the Song and Yuan dynasties, Jizhou ceramics were exported as commodities to foreign countries. Among the ancient porcelain pieces, such as the "paper-cut decal plate," "phoenix-head white porcelain vase,""…
Masson Pine belongs to the Pinaceae family. It thrives in sunlight, is highly adaptable, and can grow on hillsides, ridges, and poor soils, making it a pioneer species for greening barren, forested mountains. The wood is solid, elastic, highly resistant to compression, not prone to cracking, and tolerant of water and moisture — hence the saying “a pine soaked in water for a thousand years.” Pine timber is an excellent material for the paper industry as well as for mining, railways, construction,…
Ji'an Weiyuan Soy Sauce is made primarily from high-quality soybeans and wheat flour. It undergoes a meticulous process including soaking, steaming, koji-making, and fermentation for over a year, followed by filtration and sterilization before completion. Weiyuan Soy Sauce boasts a rich aroma, deep color, and fresh flavor. It resists discoloration, does not settle, and remains stable for long-term storage without spoilage. It is an essential condiment for cooking and has been awarded prizes at the Leipzig and...
Ji'an Duihua Tequ (originally named Ji'an Duihua Wine) has a brewing history spanning several hundred years. Legend has it that during the late Southern Song Dynasty, Prime Minister Wen Tianxiang, while studying at the Bailuzhou Academy in Ji'an, once drank with classmates at a tavern across the river. When the lid was lifted and the wine poured, they noticed that the clear rice liquor, instead of sticking to the edge of the cup, produced billowing bubbles that quickly filled the glass without spilling. Impressed, Wen Tianxiang exclaimed, "What fine wine—layer upon layer of foam, with such an aromatic bouquet!" The tavern owner continued to preserve these unique qualities, and the wine eventually became one of Jiangxi’s premium liquors, enjoying popularity both within and beyond the province.
The Ji'an Red Feather Duck originates from counties such as Suichuan and is a dual-purpose breed mainly used for processing pressed duck. It is the best raw material for making "Nan'an Pressed Duck" and "Jiangxi Pressed Duck." It features stable genetic traits, good production performance, tolerance to coarse feed, strong foraging ability, tender meat, high lean meat ratio, and synchronized feather growth and weight gain...
Nourishing Black-Bone Chicken. The black-bone chicken is steamed with red dates, lotus seeds, lily bulbs, cooked ham, along with an appropriate amount of refined salt, cooking wine, and table salt. It has a salty, savory, tender, and soft texture, and is highly nutritious. Ingredients: one black-bone chicken, red dates, lotus seeds, lily bulbs, cooked ham, refined salt, cooking wine, table salt. Cooking method: steaming. Cooking process…
Old Duck Soup with Pickled Radish is renowned both within and beyond the province for its unique flavor and long history. It is said that Xǔ Hézǐ, a famous songstress of the Tang Dynasty, and Hè Zǐzhēn, China’s first female Red Army soldier, were both particularly fond of this dish. Nowadays, it has become an essential delicacy served to guests in Yongxin. This dish is made with old ducks aged over three years and premium pickled radishes from Yongxin, slow-steamed for 3–4 hours…
Lijiang – Originating from Lijiang Township in Xingan County, this is a high-quality local pig breed carefully selected and bred by local communities over a long period, possessing strong genetic stability. The pig’s coat features a black-and-white pattern with a wide halo band of about 1–2 inches between the black and white markings. It has well-developed bristles on its back. The forehead is narrow and elongated with many wrinkles, the back is broad and straight, and the belly is loose, swollen, and drooping…
Sanhu Red Tangerine is a local specialty citrus variety from Xingan County, Jiangxi Province, named after its origin and primary production area in Sanhu Town of the county. This variety features bright red fruits, crisp and tender flesh, a well-balanced sweet and sour taste, a rich and unique flavor, and high nutritional value. It was renowned across southern China as early as the 3rd–4th centuries, and was exported to the Soviet Union and Eastern European countries in the 1950s...
Plantain was first introduced to Sanhu Town for trial planting in 1994. After 12 years of cultivation, it has now developed into an industrialized planting model, with an annual planting area stabilizing at over 11,000 mu. Plantain is an annual herbaceous medicinal plant and also a very common health supplement. It contains a large amount of mucilage,...
The medicinal part of Sarcandra glabra is the whole plant. It has an acrid and bitter taste, and a neutral nature. It possesses antibacterial and anti-inflammatory properties, clears heat and detoxifies, dispels wind and dampness, activates blood circulation and relieves pain, and regulates menstruation and mends bones. It is used to treat various inflammatory diseases, rheumatic joint pain, lumbar - leg pain, sores and abscesses, pneumonia, appendicitis, acute cellulitis, tumors, bruises and injuries, fractures, etc. …
Bitter orange is an important traditional Chinese medicinal herb. The historically renowned chrysanthemum-shaped Shangzhou bitter orange, produced in Sanhu Town, Xingan, has a history of over 1,000 years. Volume 10, Page 135 of the Song Dynasty work "Bin Tui Lu" by Zhao Yushi records "Eleven jin of bitter orange from Shangzhou, ten jin of bitter orange fruit from Shangzhou," referring to tributes sent to the imperial palace…
The cultivation history of Sanhu’s Big Red Robe red tangerine dates back over 1,700 years. Since the Song Dynasty, it has been listed as a tribute fruit in every dynasty. After 1978, it was designated by the state as a national production base for red tangerines, with a peak annual output of over 30,000 tons and foreign trade exports exceeding 1,000 tons, accounting for more than 87% of Jiangxi Province’s citrus exports. By the end of the last century, the county’s orchards were predominantly planted with the Big Red Robe red tangerine...
Ingredients and seasonings: glutinous rice, white sugar, brown sugar, alkaline flour, candied fruit, and an appropriate amount of sesame (the ratio of rice to sugar is 10:1). Preparation method: 1. First, wash the rice thoroughly and soak it in clean water for 8 hours. Then scoop the water and rice into a stone mill to grind into rice paste. Cook a small portion of the rice paste in a pot until done to make “cooked starch,” set aside...
Main ingredients: 700g fresh salmon, wild chili peppers, celery stalks, carrot cubes, river stones. Seasonings: stock, salt, MSG, chicken essence, scallion-ginger water, and starch as needed. Preparation method: 1. Clean and slice the salmon, marinate with salt, MSG, and scallion-ginger water, then arrange on a plate. 2. Combine wild chili peppers, celery…
Three Lakes Tangerine Route The Three Lakes Red Tangerine, also known as Zhu Tangerine or Big Red Robe, is named after its main production area in Sanhu Town, Xingan. It is one of Jiangxi Province’s renowned and specialty fruit products. This tangerine has a bright vermilion skin, an attractive color, a loose and easy-to-peel texture, abundant juice, and a pleasantly sweet and sour taste. It is highly nutritious, containing large amounts of pectin, aromatic compounds, and various vitamins…