The "Taiwu Brand" Black-Bone Chicken and White Phoenix Pills are a traditional famous medicine produced by Taihe Pharmaceutical Factory in this region. This product has a long history, exquisite formulation, and uses high-quality ingredients. It is primarily made from the rare domestic Taihe black-bone chicken, combined with over twenty kinds of Chinese medicinal herbs such as premium dangshen (codonopsis), astragalus, rehmannia, yam, atractylodes, poria, angelica, white peony, ligusticum, schisandra, and tree peony bark…
Three-Cup Black-Bone Chicken is made using the Wushan black-bone chicken from Taihe County, known as the "White Phoenix." It is cooked without adding any broth—only one cup of sweet rice wine, one cup of sesame oil, and one cup of soy sauce are used, then simmered in a clay pot. The meat is tender and juicy, bursting with rich, authentic flavors that are both aromatic and deeply savory. …
Southern honey tangerines are known for their attractive shape, vibrant skin color, thin and juicy peel, sweet and tangy flavor, fragrant taste without seeds, crisp texture that melts in the mouth, rich flavor, and a wide variety of cultivars available over an extended harvest season. These tangerines are rich in vitamins, citric acid, and sugar, offering health benefits such as soothing the digestive system, strengthening the spleen, relieving coughs and reducing phlegm, and promoting healthy blood circulation. Honey tangerines are one of the major fruit crops in our region, with...
Wan'an Glass Red Carp was discovered in 1963 among Yangtze River fish fry by the Aquaculture Brigade of Mayuan Reclamation Farm in the county. After more than ten years of hybrid selection and targeted breeding, it was developed. The fish is entirely transparent (with internal organs visible in juveniles) and has a strikingly bright red body color, hence the name "Wan'an Glass Red Carp." In 1984, the National Fisheries Bureau organized...
Wan'an navel oranges are brightly colored, beautifully shaped, seedless, juicy, and refreshing, with high sugar content (up to 14%) and a solid-acid ratio exceeding 15. Each 100 ml of juice contains 900 mg of protein, 204 mg of amino acids, 60 mg of vitamins, and is rich in nutrients such as calcium, phosphorus, and iron. The fruit is highly nutritious and not…
The Baoshan Golden Silk Small Jujube, hailed as one of the “Wan’an Double Reds,” is a unique and renowned small jujube product famous throughout the Jiangnan region. With a thousand-year cultivation history, it was once an imperial tribute. It is celebrated for its thin skin, small pit, thick flesh, crisp sweetness, and rich nutrition. The jujube is known to benefit qi and generate body fluids, nourish blood and calm the spirit, strengthen the spleen and stomach, nourish yin and kidney, and moisten the lungs and skin...
Every year on the ninth day of the ninth lunar month, the Hakka people and locals in Wan’an would traditionally use locally grown glutinous rice and yeast to brew “jiuniang” (a sweet fermented rice base) in preparation for serving honored guests during the Spring Festival. Meanwhile, Hakka families living in the mountains often seal their freshly brewed jiuniang in cellars for over two years until the Spring Festival arrives, when it is unearthed and enjoyed as aged red rice wine. This wine becomes...
The fish head from the bighead carp caught in the Wan'an Reservoir on the thousand-li Gan River is one of the specialties of Wan'an. This fish has a uniquely transparent, plump head, especially the fish brain, which is notably larger and thicker than that of ordinary fish. The protein content of Wan'an Fish Head is 21–27%, and due to the unpolluted, high-quality water, it is 3% higher than that of bighead carp from other regions. The fat content is...
Southern Jiangxi Stir-Fried Fish is a local specialty dish originally created by a chef named Ling during the Ming Dynasty. When Wang Shouren served as the regional inspector in Ganzhou, he hired Chef Ling to cook for him. Learning that Wang loved fish, Ling often experimented with different ways of preparing it to showcase his culinary skills, which greatly impressed Wang. On one occasion, Ling added vinegar when stir-frying the fish, creating a unique flavor. Wang was so pleased after tasting it that he…
Since ancient times, there has been a local saying in Wan’an: “Yao Tou tofu, Bai Jia wine.” Yao Tou tofu is renowned for being snow-white, tender, smooth, resilient, and delicious. It can be sliced into fine shreds without breaking, and even if dropped on the ground, it won’t turn into mush. For centuries, Yao Tou tofu has been a festive delicacy for the people of Wan’an, a favorite among visiting officials, merchants…
Qiaotou Laba Wine, also known as postpartum wine or beauty-enhancing wine, originates from Qiaotou Town in the mountainous region of Jinggangshan. It is made by the Hakka people of Qiaotou using traditional brewing methods, fermenting glutinous rice with wild herbs and homemade wine yeast, then aging it for many years. With a history of over 600 years, it has long been celebrated for its reputation: “Once the jar is opened, the fragrance fills a thousand homes; with one sip, ten thousand are enchanted.” It is often served during festive celebrations...
Nanxi Rice Wine is widely renowned. Its brewing tradition has been passed down through generations, and it has been celebrated by drinkers for thousands of years. The people of Nanxi brew and enjoy it themselves, finding joy in their own way, which is why Nanxi is honored with the elegant title of "Land of Wine." For centuries, the people of Nanxi have considered rice wine an essential part of celebrations such as festivals, weddings, birthdays, and other joyous or solemn occasions, seeing it as a reflection of a life blessed with favorable weather, national peace, personal happiness, and endless delight…
The Zhugao yam originated during the Hongzhi era of the Ming Dynasty. It was cultivated from wild yams found in the mountainous regions of the county, and developed over more than 500 years on the alluvial plains along both banks of the Gan River in Taihe County, Jiangxi Province. It is grown exclusively in Jiangxi’s Taihe County, with the largest planting area—over 5,000 mu—in Shuwan Town, where it thrives. The Zhugao yam typically grows deep underground…
In recent years, the Chen Mountain Forest Farm in Anfu County, Jiangxi Province, has focused on the strategies of ecological county development, green growth, and industrial forest revitalization. Centered on strengthening and optimizing the Chen Mountain Red-heart Fir brand, and aiming to build four major bases for high-quality seed breeding, premium seedlings, superior large-diameter timber, and deep product processing, the farm strives to become the largest…
Fresh pork is cut and cured for about 10 days to develop flavor, then air-dried for half a month before being hung in the kitchen to absorb smoke from the stove. After over a month, it becomes “smoked bacon.” When sliced, Anfu smoked bacon reveals bright red lean meat and translucent fat that is rich but not greasy, resistant to insects, and easy to preserve for a long time. …
Ingredients: 200g dried radish, 3 garlic cloves, 1 green onion, 1 red chili pepper, 2 tsp sugar, 1 tsp soy sauce, a little sesame oil. Method: (1) Soak the dried radish in water, rinse, drain, and dice; peel the garlic, wash the green onion and red chili pepper, and chop them all finely. (2) Heat 2 tbsp of oil, stir-fry the red chili pepper and garlic until fragrant…
Main ingredients: 400g duck tongues; Accessories: 200g green peppers; Seasonings: 30g spicy bean paste, 5g sweet bean sauce, 3g five-spice powder, 25g ginger, 50g green onions, 3g salt, 8g cooking wine, 4g white sugar, 3g pepper, 7g sesame oil, 60g lard (refined), 1g MSG. Duck tongues with green peppers…
Fengtian Lantern Chili is mainly grown in the Meilin area of Fengtian Township, Anfu County, and has a cultivation history of over two hundred years. It is one of the superior chili varieties in our province. The chilies are large—six or seven weigh about 0.5 kilograms—and have a bright red color, thick flesh, and few seeds. Shaped like lanterns, they offer a sweet heat with a delicious taste and are rich in nutrients, making them comparable to the Leping Lantern Chili...
Winter bamboo shoots are young sprouts that develop from the lateral buds of the underground stems (rhizomes or "bamboo shoots") of Nan bamboo (Moso bamboo) around the beginning of autumn. Since they have not yet emerged from the ground, the shoots are tender and are a highly popular dish. Harvesting winter bamboo shoots can affect the reproduction of bamboo, but reasonable harvesting can also increase economic income. Winter bamboo shoots are a nutritious food with medicinal…
Origin: Anfu, Jiangxi, China. Features: Shaped like a willow leaf, with short trotters, a plump leg, thin skin, tender meat, more lean than fat, red color and fragrant taste that remains unchanged for years if stored properly. Even after two or three years, it retains its original color and flavor—with bright red lean meat resembling fire and snow-white, crystal-clear fat—making it an excellent ingredient for fine cuisine. It also contains…