The "Ningdu Yellow Chicken" was originally called the "Ningdu Three-Yellow Chicken." It is characterized by its "three yellows" (yellow feathers, yellow shanks, and yellow beak) and "five reds" (red comb, red wattles, red face, red earlobes, and red eye rings). Originally bred in southern townships of Ningdu County, Jiangxi Province, such as Huangshi and Duifang, it has a breeding history of over 1,500 years...
Xiaobu kumquats are grown throughout Ningdu County, but those produced at the Xiaobu Reclamation Farm are of the highest quality. The farm introduced the variety from Rong’an, Guangxi in 1958 and now yields 450 tons of premium fruit annually. Xiaobu kumquats are large, with individual fruits weighing 15–25 grams. When ripe, they are orange-yellow in color, with fine, sparse, and smooth oil glands on the skin. The flesh is milky white, tender and crisp, with rich juice, a mellow flavor, a pleasant aroma, and a well-balanced sweet-and-sour taste. Each 100 grams of juice from ripe fruit contains 44.4 milligrams of vitamin C, along with abundant vitamins A and P, as well as aromatic oils. Xiaobu kumquats offer significant health and medicinal benefits, notably in relieving coughs and reducing phlegm, and they are especially effective for eye conditions and high blood pressure. They once won first prize in the Ganzhou Region citrus competition and have been widely popular among consumers, maintaining steady sales in Beijing. Kumquat preserves made from Xiaobu kumquats are also highly favored in provinces such as Anhui and Hubei. (Ganzhou)
Xunwu’s climate spans both the South Asian and Central Asian tropical zones. The area features undulating mountains, diverse microclimates, and significant day-night temperature variations. These superior natural conditions provide ideal advantages for the growth of Xunwu passion fruit. The fruit has a richly fragrant juice, high sweetness, and is perfect for fresh consumption. Its juicy pulp can be made into aromatic and delicious drinks...
Crisp Yingzui peaches have a rosy blush on the side exposed to sunlight, with tips resembling an eagle’s beak. The juicy flesh turns red from the inside out, with a clear and translucent texture. They are richly fragrant, sweet as honey, and pleasantly fresh on the palate. Grown under natural, safe sunlight with no additives or artificial ripening. …
Xunwu enjoys a mild climate and a high vegetation coverage rate, currently exceeding eighty percent, making it highly suitable for the growth of various wild fruits. The presence of wild kiwifruit in the area is entirely natural. Xunwu has a long history of fruit cultivation, with the local population possessing rich experience in planting. The slightly acidic soil is also very conducive to the growth of kiwifruit. Day...
Miniaturization, premium quality, color variety, and high nutrition are the main characteristics of Xunwu fragrant sweet potatoes. Based on texture, they can be divided into several types such as powdery-sweet, soft-sweet, and fruit-like, each offering a distinct taste. Among them, the powdery-sweet type is especially popular among consumers for its fragrant, sweet, glutinous, and delicate flavor. By color, they come in red core, purple core, white core, and yellow core...
Preserved vegetable braised pork is one of the most distinctive Hakka dishes and also one of the classic traditional Chinese dishes. What sets Xunwu’s version apart is its glossy, dark reddish-brown color, thick and savory sauce, tender and aromatic pork belly that is rich yet not greasy, and a melt-in-your-mouth texture. As you take a bite and feel the juices burst in your mouth, you’ll find it surprisingly not heavy at all. The preserved vegetables...
A famous dish from Ningdu. Beat eggs (adding salt and water — use slightly more salt than for steamed chicken and slightly less water than for steamed eggs), tie one end of a small sausage casing tightly with fine thread, fill it with the egg mixture, and place it in water. Simmer over low heat until cooked, then remove and let cool. Slice the sausage casing into one-centimeter segments, then make a shallow cut about one-third of the way through the middle of each segment. Place them in boiling water, where the egg rolls will split open like flower petals. Add an appropriate amount of MSG and sesame oil to finish. The soup base can be chicken broth, meat broth, or other suitable ingredients.
A famous dish from Ningdu with a history of several hundred years. A live, tender chicken, including its internal organs, is cut into pieces and cooked with one cup each of glutinous rice wine, soy sauce, and lard, along with a small amount of scallions and ginger — no water is added. The dish is simmered over low heat in a clay pot for half an hour until the sauce is reduced, then a bit of sesame oil is drizzled in before serving. It boasts authentic flavors and tender meat. Three-Cup Chicken originated in Ningdu and has a long history and unique taste...
Soybean jerky, also known as soy sauce-flavored dried tofu, is a specialty of Huichang in Jiangxi Province, a place renowned as the hometown of soybean jerky. With a profound and rich cultural heritage, Huichang soybean jerky was designated as an imperial tribute during the Jiaqing era of the Qing Dynasty, earning widespread acclaim in the capital. In fact, its historical roots can be traced back even further to Emperor Qianlong, the “Son of Heaven” during a prosperous era—a celebrated tale passed down through generations. Historically…
China’s rice noodles are best in Jiangxi, and Jiangxi’s are best in Huichang. Over 60% of China’s rice noodle exports come from Huichang. Known as the “Hometown of Rice Noodles in China,” Huichang has a long history of producing them. Within the region, two companies—Jiangxi Wufeng Food Co., Ltd. and Jiangxi Huadachang Food Co., Ltd.—manufacture Huichang rice noodles. Their production scale...
Features: Fresh, tender, spicy, and delicious. Ingredients: White fish. Cooking method: First marinate, then pan-fry, then braise, plate and sprinkle with chopped scallions. Cultural background: White fish farmed in freshwater lakes…
Huichang Large Golden Kumquat, commonly known as "Ban’zai," is produced in Nanmu and Xuexing villages of Changling Township. Renowned for its large size and premium quality, the average fruit weighs 20 grams, with the largest reaching up to 75 grams. It has received high praise from experts and consumers alike at multiple provincial and regional fruit evaluation events. The large golden kumquat is a berry, oval in shape, with a golden-yellow rind that is...
Chili peppers are one of the traditional specialties of Huichang. Townships such as Xiaolong, Gaopai, Mazhou, Wenwuba, and Zhulan are rich in chili production, with varieties including sheep-horn chili and yellow chili. Among them, the sheep-horn chili is the most famous, known for its bright red color, thick flesh, sweet and spicy taste that's pleasant to the palate, suitability for processing and sun-drying, as well as ease of storage and transportation. It serves as an excellent raw material for making chili sauce...
Origin: Huichang, Jiangxi Huichang rattan ware dates back to the Daoguang era of the Qing Dynasty, boasting over 140 years of production history. For a long time, the local people of Huichang were mainly engaged in weaving everyday rattan items such as baskets, trays, stands, winnowing fans, and boxes. By the 1950s, Huichang rattan ware had seen significant development. Huichang rattan...
When visiting Ningdu or dining at a Ningdu restaurant while away from home, cold hollow-stemmed spinach is an indispensable appetizer. It’s often served in such quantities that once one portion is finished, another is ordered—had at lunch, then again at dinner. For a true Ningdu native, whether a tireless farmer or an office worker with a steady paycheck, whether living mostly at home or frequently staying in hotels for business receptions, cold hollow-stemmed spinach is always a favorite at meals. When Ningdu natives working far from home return to their hometown, the first dish they often order is hollow-stemmed spinach. And those who have tried Ningdu’s cold hollow-stemmed spinach—whether locals back in town or visitors at Ningdu restaurants elsewhere—often make it their first choice.
Ningdu Meatballs, a well-known snack from Jiangxi Province. "Meatballs" (肉撮), also called 肉丸 in Mandarin, is the Ningdu dialect term for meatballs. They are especially popular in southern Jiangxi, particularly in Ningdu. Ningdu Meatballs are made by mincing meat (usually pork or fish) using equipment, then mixing it with some starch and water. With their unique flavor and delicate texture, they are…
Ningdu has many rice-based foods, which locals call “qí.” Some literati write it as “糍” (cí) or “米果” (mǐguǒ). After consulting dictionaries and various sources, I finally found a character that matches both the pronunciation and meaning used by locals — “粸” (qí). “粸” is an ancient Chinese term referring to a type of food made from rice...
is a specialty of Ningdu County, Ganzhou City, Jiangxi Province. In the imperial cuisine of the Qing Dynasty, there was a dish called Slippery Fish, which was a signature dish from Ningdu. Emperor Qianlong (Aisin-Gioro Hongli), commonly known as Emperor Qianlong, was particularly fond of it. Legend has it that the name "Slippery Fish" was also given by Qianlong himself. According to folklore, during one of his six southern tours incognito—when he traveled in plain clothes accompanied only by…
Ningdu Egg Fungus is so delicious it’s almost envy-inducing. Back in the Qing Dynasty during the reign of Emperor Qianlong, a chef in Ningdu known as the “Egg Fungus King” was so good at making it that he ended up getting sued. It’s said that in the Ningdu regional government area, historically only scholars who passed the highest imperial exams (jinshi) were appointed as county magistrates or prefects. But in the 34th year of Qianlong’s reign, a candidate who only passed the lower-level imperial exam (juren) was appointed. This juren, named Gan Yulin, not only had a fine name and great learning,…