Sanshui navel oranges are hailed as the “king of navel oranges” in China. Even American international navel orange experts who visited the growing region of Sanshui for inspection and tasting spoke highly of them, believing their quality surpasses that of America’s “Sunkist.” They have won numerous honors, including the 2003 “North-South Market Cup” Gannan Navel Orange Gold Award and the title of Gannan Navel Orange King. Under the leadership of the Party and the government…
Ingredients: 250g mandarin fish. 100g eggs, 15g fresh shiitake mushrooms, 25g spinach. 15g salt, 30g cornstarch, 3g MSG, 5g sesame oil, 50g rapeseed oil, 15g lard (refined) Specialty: Also known as Mushroom Fish Cake, this is a famous dish from the Ganzhou region...
Originally named Malan Melon or Anyuan Malan Melon, this melon gained entry into the Hong Kong and Macau markets in 1969 due to its unique characteristics: an oval shape, clear pattern, thin rind with thick flesh, bright red pulp with few seeds, abundant juice, sweet taste, and crisp, refreshing texture. …
Anyuan citrus fruits are beautifully shaped, with evenly segmented, juicy, sweet flesh, thin skin, and few seeds. The varieties “Miyagawa No.1,” “Miyagawa No.2,” “Miyagawa No.3,” and “Owari” from Anyuan have been ranked first and second among early and mid-season citrus varieties, respectively. Anyuan features numerous hills and mountains, a mild climate, abundant sunlight, and plentiful rainfall. …
Featuring the Nanan hemp duck, a specialty of Dayu, this banquet includes over 20 dishes such as steamed Nanan pressed duck, crispy duck, three-cup duck, three-delight duck feet, sticky rice duck, sesame duck skewers, stir-fried duck slices with bamboo shoots, immortal duck worshipping the moon, and duck gizzard soup. Each dish is a scenic experience, each scene a poetic tale, accompanied by the servers’ vivid explanations. While savoring the Full Duck Banquet, you also immerse yourself in the enchanting ancient culture of Nanan and the historical legacy of Nanan Ancient City.
Highbury Zan (also known as Highbury Meat) is a traditional specialty dish of Dayu. It boasts the fragrant aroma of lotus leaves, the rich scent of pork, the subtle fragrance of glutinous rice, and the bold flavors of several seasonings. The dish is oily yet not greasy, aromatic and filling, combining both meat and rice in one. To prepare it, fresh lotus leaves are first picked, washed, and dried for later use. Then, an appropriate amount of glutinous rice and japonica rice is…
Although southern Jiangxi is mountainous, it is crisscrossed with rivers, dotted with clear, rippling waters and vast paddy fields where loaches thrive—plump, tender, and lively. Farmers often go catching them at night with lanterns, hauling in baskets upon baskets in just half a night. Especially during the spring planting season, catching loaches while working in the fields is a delightful pastime. When they catch a lot, they keep them in jars…
Xingguo Twice-Steamed Sweet Potato Chips are a specialty of Xingguo County, Ganzhou City, Jiangxi Province. The sweet potato chips are translucent, sweet, chewy, and highly nutritious, with a long shelf life. The production method involves selecting red-core sweet potatoes, peeling them, cutting them into chunks, boiling them halfway in water, then removing and sun-drying them. They are then steamed thoroughly in a bamboo steamer (zeng) and sun-dried again. Next, they are returned to the steamer for another round of steaming...
Xingguo County in Jiangxi Province, the birthplace of 54 founding generals of New China, is widely renowned as the "County of Generals." Nowadays, however, Xingguo has gained fame for its rapidly developing azalea cultivation industry. The county has become the largest azalea-producing area in Jiangxi and a notable one in southern China. Recently, reporters in Gaoxing Town of Xingguo County saw vast greenhouses of Belgian azaleas stretching along National Highway 319. According to Wang Yonglu, director of the county’s Agricultural Technology Extension Station, there are now over 100 households engaged in azalea cultivation in Xingguo, covering more than 1,600 acres, with the area expanding by over 100 acres each year.
Butterfly Fish (Butterfly Fish Dumpling): The fish slices are salted and marinated in wine. The filling is made from lean meat, fat, dried shrimp, mushrooms, and wet starch. The potato starch is ground and melted to make a round dumpling wrapper from a single fish slice, which is then stuffed with the filling and shaped like a butterfly. After being blanched in boiling water and cooled in cold water, it is ready to serve. When cooking, use broth and boil vegetables. The fish skin and filling take on a...
A famous dish from Xingguo. Fresh grass carp slices are marinated with minced ginger, refined salt, chili sauce, monosodium glutamate, and soy sauce, then mixed with an appropriate amount of dried sweet potato starch. Place vegetable leaves at the bottom of the steamer basket, sprinkle a little rice flour on top, then scatter semi-cooked rice noodles (already seasoned with oil, salt, and chili sauce) over the leaves, and add another light sprinkle of rice flour. Steam until steam rises, then add the fish slices and steam for 15 to 20 minutes. …
Xingguo Sweet Oranges are characterized by their large size, excellent quality, high juice yield, few seeds, rich flavor, good storability and transportability, strong adaptability and stress resistance, as well as stable and high yields. Their overall traits rank among the best of similar varieties in China. They are an outstanding variety suitable for both fresh consumption and juicing, serving as premium raw material for Jiangxi’s citrus juice production lines, and are one of the region’s fine local orange varieties...
Xingguo Jiushan Ginger has been famous since ancient times. According to the "Yuanhe Junxian Zhi" in the "New Book of Tang," Jiushan Ginger was listed as a tribute product of Qianzhou (now Ganzhou City) during the Tang Dynasty. Today, Jiushan Ginger remains highly renowned, being exported to Southeast Asian countries as well as Hong Kong and Macau. It features a golden-yellow skin, vibrant color, tender and plump flesh, thick yet stringless texture, and a sweet-spicy taste that is...
Xingguo Red Carp. Produced in Xingguo County, Jiangxi Province, it is collectively known as one of the "Three Reds of Jiangxi" along with the Heshi Red Carp from Wuyuan County and the Glass Red Carp from Wan'an County. The Xingguo Red Carp boasts advantages such as a broad back, thick flesh, tender meat, fast growth, a wide diet, and strong disease resistance. It holds high economic value, being both edible and ornamental. At the same time, Xingguo...
The Xingguo Grey Goose has grey feathers and gets its name from its place of origin, Xingguo. When newly hatched, the goslings have a small yellowish-white spot on their beaks, about the size of a soybean, and bluish feet. Adult geese have bluish beaks, yellow feet, grey backs, and greyish-white chests and abdomens, with wavy patterns on their back and wing feathers. Male geese have a prominent fleshy lump on their foreheads, resembling a small hat. Female geese have distinct...
Origin: Xingguo, Jiangxi, China. Craftsmanship: Select late-harvest sweet potatoes weighing about 3 liang (approx. 150g) each, with low starch and high sugar content. After selection, the sweet potatoes do not require processing or washing—just air-dry them in a ventilated area until they soften due to moisture loss. Choose a few days of stable sunny weather, pick the sweet potatoes, wash them, and then...
The World’s Number One Dish: The preparation of Four Stars Gazing at the Moon is simple. First, fresh fish fillets are thinly sliced, marinated with oil, salt, and cooking wine. Taro slices are steamed first, then the fish slices are laid on top. A paste made from mashed ginger, chili, and sesame is poured over the fish, and the dish is steamed until fully cooked before being served together with the bamboo steamer. When the lid is lifted, clouds of steam rise, and the aroma of spice, heat, and freshness wafts through the air, making one...
Xingguo Fish Thread is made from the tender meat of fresh grass carp and high-quality sweet potato starch, refined through a combination of traditional craftsmanship and modern technology. It boasts a unique flavor, vibrant color, delicious taste, smooth texture without greasiness, and a chewy mouthfeel. Rich in various amino acids essential for the human body, it is high in protein, low in fat, and low in cholesterol—qualities that make it an irreplaceable premium nutritional food compared to other meats...
Most dumplings are usually made with wheat flour wrappers, but in my hometown, they are made with a wrapper of taro mixed with an appropriate amount of sweet potato starch. Taro and sweet potatoes are the main staple foods in my hometown, as the farming proverb goes: "Sweet potatoes and taro make up half the year’s food." In our Hakka region, taro is regarded as "the most important vegetable on the farm," as it can be used both as...
Southern Jiangxi Hakka glutinous rice wine, commonly known as yellow wine. With its golden-yellow hue, intoxicating aroma, and sweet, mellow flavor, it’s simply irresistible. Every Hakka household knows how to make this rice wine. After cooking the glutinous rice, they mix it with wine yeast, place it in a large vat, cover the opening, and let it ferment for four or five days until the wine begins to form. The newly brewed wine is then transferred into earthenware jars, which are tightly sealed with mud...