With an attractive shape and delicate flesh, it contains nine types of amino acids and carotene, helping to supplement nutritional deficiencies in the human body, and also offers good medicinal properties. It is rich in purple pigments, chlorogenic acid, various vitamins, as well as mineral trace elements such as selenium, iodine, copper, iron, and zinc—many of which are found in higher amounts than in ordinary sweet potatoes, and some trace elements are even several times more than those in common varieties.
A quintessential specialty of Dayu. The dish is made by slicing pork belly into pieces about 0.5 cm thick, cooking them until 80% done, then deep-frying. Taro is also cut to the same thickness, deep-fried until golden yellow, and layered alternately with the pork slices. Seasoned and steamed, the dish is aromatic, not greasy, and refreshing. The pork skin turns golden, while the taro remains snow-white, creating an attractive contrast of yellow and white...
This is a traditional and distinctive local delicacy from Dayu, often served to guests. The wine is sweet and delicious, known for promoting blood circulation and invigorating qi. It is made from dioscorea (a plant of the Dioscoreaceae family) and locally produced sticky rice wine. Preparation method: Wash fresh dioscorea, mash it into a paste using the traditional Hakka tool from Dayu called a “net brush,” then roast it in oil until slightly yellow and chunky,…
A traditional and famous snack from Dayu. Made from premium wheat flour, lard, and eggs, and served with shredded chicken leg, ham, char siu (barbecued pork), mushrooms, shredded white bamboo shoots, red chili, and green onions. These noodles are fragrant, tender, and refreshing—crispy yet smooth without being greasy. Flavor profile: The noodles are snow-white, soft, smooth, and silky; the broth is hot and flavorful; the toppings are uniquely aromatic…
This is a traditional folk delicacy from Dayu. It is made from premium glutinous rice, candied dates, peanuts, olive kernels, kumquat cakes, walnuts, winter melon strips, sesame seeds, and lotus seeds. The pudding is sweet and delicious, known for its benefits in nourishing blood and qi, as well as moisturizing the lungs, making it an excellent medicinal dish. …
Processed and made before the Spring Festival, these are traditional local snacks in the county. It is said that during the Ming Dynasty, they were listed as local tribute. Originally made from dahuo rice, they have a yellow hue, fragrant aroma, and soft texture. Known as "Yellow Rice Cakes," they are a distinctive food. After the 1960s, glutinous rice was mostly used and the process became more elaborate. Nowadays, machines are used everywhere to make them, and Yellow Rice Cakes are available every lunar December...
Tangpi (also known as Tangpi) is made by grinding rice with water into a slurry, spreading it thinly in a bamboo tray, steaming it into a thin layer, and then serving it directly after steaming. It can be eaten with any desired seasonings added either on top or mixed into the batter before steaming. It can also be served alongside freshly steamed tangpi. The cooked tangpi can be cut into small pieces or strips, dried, and stored for later use. The strips are often boiled in water and commonly referred to as water tangpi or tangpi strips. Both urban and rural areas have tangpi stalls and shops, with water tangpi being most popular in Xincheng and Chijiang. Usually seasoned with spices, it is known for its low price and delicious taste, earning fame both within and beyond the county. The cut pieces are sometimes deep-fried or stir-fried with sand, and are often served as a special gift for weddings or guests.
Made by grinding rice and mugwort into a paste, frying it, and shaping it into various forms before steaming. It has a unique herbal aroma. There are both filled and unfilled varieties. Ai Mi Guo can be freely shaped into figures representing the 12 zodiac animals such as cows, pigs, dogs, and chickens, or made into mugwort cakes. It is often steamed together as a family activity during the farming off-season around the Qingming Festival. Nowadays, Ai Mi Guo has made its way to markets, with multiple sales stalls in the county town during the mugwort growing season.
Made from premium glutinous rice soaked in water until soft, then steamed, pounded in a stone mortar with a wooden mallet, and kneaded into small balls. Mixed with sesame seeds and white sugar, it is sweet, delicious, and filling. The texture emphasizes stickiness, sweetness, and smoothness. The finished product has a bright white color, smooth and chewy transparency, and is served with dipping sauces. It tastes sweet, with a soft yet chewy mouthfeel and a slightly cool sensation. …
Making Banana Rice Cakes (also known as Zongzi or bamboo-leaf wrapped rice dumplings): The origin of Zongzi dates back a long time. In the Han Dynasty, Xu Shen’s “Shuowen Jiezi” recorded the term “Zongzi,” which refers to a food made by wrapping glutinous rice in reed leaves. Zongzi can have both savory and sweet fillings. Due to the abundance of bamboo in Dayu, locals use bamboo leaves to wrap the dumplings. Most people prefer…
The Dayu Duck originates from Dayu County, Jiangxi Province. 【Head shape】 The head is slightly thick. 【Neck characteristics】 Male ducks have thick necks, with reddish-brown feathers on the head, neck, and back; female ducks have long, slender necks. 【Body characteristics】 The body is medium to large in size. 【Breed pros and cons】 The Dayu Duck is highly adaptable and grows relatively quickly. It has thin skin, fine pores, tender meat, and is an excellent raw material for processing pressed duck.
Mudan Ting Brand Assorted Flavored Peanuts is a new type of peanut product first launched in 1988 by Dayu Mudan Tourism Food Co., Ltd.’s Dayu Food Factory, drawing on years of practical experience. Made from high-quality peanuts, flour, white sugar, vegetable oil, and a variety of natural spices, the product boasts a delicious taste, a crispy texture, and a rich blend of flavors...
Dayu is known as the “Hometown of Chinese Daphne.” With fertile land and convenient irrigation, its vast 80-li (approximately 40-kilometer) plain boasts thousands of hectares of arable fields, forming key agricultural industries such as flowers, vegetables, poultry, and fruit. The flower industry, led by Golden-edged Daphne, is the most distinctive, covering a planting area of over 4,300 mu (about 286 hectares), making it the largest Golden-edged Daphne base in China. Indoor…
Preparation: First, the chicken is slaughtered and plucked, then cut open along the back and the claws are removed. Next, it is shaped by wrapping it in a towel, using the back of a knife to break the leg bones, and crossing the wings over the back. The chicken head is inserted into the abdominal cavity through the back incision, and the chicken is tied around the body with string at the wing and leg areas. The shaped chicken is then immersed in seven-tenths cooked peanut...
Jiangxi Ganzhou Cuisine: Braised Duck in Sauce. Every year after summer begins, it is the season for young ginger and young duck, which are the main ingredients of this dish. The preparation involves cutting the duck and ginger into small pieces, then stir-frying and braising them with red chili peppers, garlic, rice wine, sugar, and soy sauce. The dish is characterized by its golden color, fragrant skin, tender meat, and a spicy and savory taste...
In southern Jiangxi, lotus leaf meat is made by lining the steamer basket with lotus leaves, placing large chunks of meat seasoned with spices and rice flour on the leaves, and steaming them. Then each piece of meat is individually wrapped in a lotus leaf, returned to the steamer for another round of steaming, and served with the whole basket of lotus leaves. Nowadays, in Ganzhou, they make lotus leaf pork ribs—wrapping the ribs in a mixture of spices and rice flour, one rib per leaf, steaming them, and serving them right away. Dishes steamed wrapped in lotus leaves offer a fragrant aroma and a unique...
This product is a renowned specialty of Anyuan, with many years of production history. The Anyuan vermicelli produced by our factory is made from high-quality starch and water using traditional craftsmanship. It is reliable in quality, with fine and even strands, strong toughness, and does not turn mushy even after prolonged cooking. It is an excellent choice for family use, hot cooking, cold mixing, or as a gift...
Banzi are about an inch long. They are made by grinding polished rice into a paste, pushing it through a special sieve, and then blanching it in boiling water. Once cooled, the result is a cluster of white, translucent grains — pointed at both ends and round in the middle — but they’re still only semi-finished. If you order this snack at a shop, the vendor will take a pre-portioned bowl of banzi and…
Fake Bird's Nest from Anyuan. The "fake bird's nest dish" from Anyuan, Jiangxi, is a famous Hakka-style delicacy. There’s an interesting story behind this dish. It’s said that during the reign of Empress Wu Zetian in the Tang Dynasty, a farmer grew an unusually large radish. People regarded it as something sacred and were afraid to eat it privately, so they presented it to the imperial palace. The imperial chefs...
Anyuan Mugwort Eggs. In Anyuan, Jiangxi Province, the Dragon Boat Festival, along with the Mid-Autumn Festival and Chinese New Year, is regarded as one of the three major traditional festivals of the year. Key activities include making zongzi (sticky rice dumplings), hanging mugwort leaves on doors, and taking herbal baths. During this time, the streets are packed with people—mostly those buying bamboo leaves for wrapping zongzi, locally called zongruo; there are also vendors selling mugwort leaves, which are used not only for door decoration but also to make mugwort rice cakes, known locally as...