Taro dumplings are a well-known local delicacy in Ruijin and are also popular in many Hakka-inhabited areas. The taro is boiled, peeled, mashed into a paste, then mixed with an appropriate amount of sweet potato starch to form a dough. This dough is rolled out into wrappers, filled with your choice of stuffing, and sealed to make taro dumplings. With their tender, smooth wrappers and flavorful fillings, taro dumplings have become one of Ruijin’s signature...
Jiangxi Ganzhou Cuisine: Beef Soup. Thinly slice the beef, then marinate it with starch, sugar, and MSG until well coated. Pour an appropriate amount of water into a pot, add ginger slices, and bring to a boil. Immediately add the beef slices, separating them with chopsticks, and cook briefly before turning off the heat. Sprinkle with pepper, cooked oil, soy sauce, and salt to taste. The Ruijin beef soup has a tender and smooth texture and is highly nutritious…
Features: It has a rich, smooth taste and nourishing effects for yin and kidneys. Ingredients: One whole duck, red dates, goji berries, codonopsis root, angelica, and over 10 other types of Chinese herbs, as well as ginger and green onions. Cooking method: First marinate the duck with soy sauce, then stuff it with the herbs, ginger, and green onions...
(known in the Hakka dialect of Shangyou as "Pushi Gouzi") is a specialty found in the small streams of the deep mountains and dense forests of Shangyou. It is small in size, has a flat belly, and no scales. It lives year-round in the fast-flowing, pollution-free mountain streams, clinging to rocks—hence its name. The stone-hide fish from the rapid streams of Huangshakeng in Wuzhifeng, Shangyou County, has soft bones, tender meat, and a deliciously fresh taste…
Belonging to the fungi family, these mushrooms grow in clusters or singly on forest floors. They are mycorrhizal fungi that form symbiotic relationships with the roots of trees such as paper mulberry and evergreen oak, making them relatively rare wild mountain delicacies. Red mushrooms are a natural nutritional treasure, known for their unique flavor, fragrant taste, and refreshing mouthfeel. Compared to other types of mushrooms, they have a more delicious taste. The blood-enriching properties of red mushrooms are well known among many people in southern Fujian, where many pregnant women use them during postpartum recovery to promote blood circulation.
When buying mushrooms, it's better to choose wild ones. To distinguish between wild winter mushrooms and cultivated shiitake mushrooms, look at their stems. Generally speaking, the stems of wild winter mushrooms are longer because they grow in the wild over a longer period, whereas those of cultivated mushrooms have shorter stems. In addition to examining the stems, you can also check for a line that runs through the middle of the stem, which can also indicate that it’s a wild mushroom—the line mark is a remnant of sun-drying. Some mountain dwellers, after picking wild mushrooms, string the stems together one by one with a long thread and dry them in the sun. This naturally sun-dried method gives the mushrooms more aroma compared to those dried in an oven. If there is no thread, it means the mushrooms were oven-dried and are generally less flavorful.
Stone Fish Cake is a specialty of Shangyou County, Ganzhou City, Jiangxi Province.…
Winter bamboo shoot tips are crisp, tender, refreshing, and delicious without being greasy. They are highly nutritious, being high in protein, low in starch, and low in fat. Regular consumption can help assist in lowering blood lipids, blood sugar, and blood pressure. …
Wild mushrooms—these are extremely rare and premium delicacies of the mountains, primarily found deep in the Wuzhifeng Mountains of Shangyou, southern Jiangxi. They require a unique combination of natural climate, frost, sunlight, and other environmental factors to grow naturally. Dubbed the “king of wild edible fungi,” they are not cultivated artificially and are of exceptional value. Their flesh is particularly tender, fragrant, and crisp…
Also known as "mazao," it has nearly a century of production history. Made from premium glutinous rice, white sugar, sesame seeds, tea oil, and filling sugar, it undergoes processes such as milling, molding, drying, deep-frying, sugar boiling, and sesame coating. The final product is plump in size, with a paper-thin outer layer and an…
This variety is produced in Shuixi Township, Ganzhou City, hence it is also known as Shuixi Yellow Sprout Chinese Cabbage. With over 160 years of cultivation history, it is the only local high-quality Chinese cabbage variety in Jiangxi Province. The leaves are wrinkled, covered with fine hairs, have wavy edges, are entirely green, and feature a white midrib. The leaf head is olive-shaped, light green in color, with a white heart leaf and medium density. Ganzhou Yellow Sprout Chinese Cabbage is early to mid-season...
"Fish Patties," "Fish Dumplings," and "Stir-Fried Fish" are collectively known as Ganzhou's "Three Fish." Fish patties are a long-renowned traditional dish from Ganzhou, with many varieties. Among them, the most famous are the Jingle Bell Fish Patties and the Gold Coin Fish Patties. They are characterized by their golden color, tender and delicious taste, and remain appetizing even after repeated consumption. "Fish dumplings" are made using a special method and refined craftsmanship, with the butterfly...
The unique climate and soil of Handi produce ginger that is fiber-free when eaten and leaves no strings when cut. Historically, it was a tribute item sent from Ganzhou to the imperial palace. Every part of the ginger plant is valuable—stems, roots, and leaves can all be used medicinally. The rhizome, in particular, is an indispensable condiment in households. It has various health benefits, such as dispelling cold, inducing perspiration, relieving nausea, detoxifying, warming the stomach, and invigorating the spleen…
Ruijin Salted Duck Eggs are a specialty of Ruijin City, Ganzhou, Jiangxi Province. The product comes from 17 towns and townships in Ruijin City, Jiangxi Province, including Xianghu Town, Rentian Town, Xiefang Town, Ruilin Town, Shazhoubà Town, Jiubao Town, Wuyang Town, Yeping Township, Zetan Township, Huangbai Township, Dabaodi Township, Dingbi Township, Yunshishan Township, Gangmian Township, Wantian Township, Baiying Township, and Ridong Township...
This product is meticulously made using traditional craftsmanship and modern scientific formulas. The spicy sauce is dark brown, fine-textured and glossy, resulting from complete fermentation. It has a pure savory aroma, delicious taste, and a sweet aftertaste. During the revolutionary period in the Ruijin Soviet Area, Mao Zedong considered “fragrant oily spicy sauce” one of the essential condiments for meals, praising it endlessly, and often referencing it in his poetry…
Lees-Red Fish is one of the signature dishes of Ruijin and a traditional folk delicacy. To make it, high-quality freshwater fish are usually selected and cured. Once semi-dried, the fish is sealed in a jar of brewed rice wine. After about half a month, it can be taken out and either steamed or boiled, simmered together with the lees. The key to making Lees-Red Fish lies in the wine—it needs to be aged and strong. As the wine seeps into the fish, the flesh takes on a datewood-red hue, its color exuding a kind of intoxicating beauty. Then there’s the aroma of the wine wafting through—it’s truly enticing. Since it’s Lees-Red Fish, don’t discard the lees. The datewood-red fish has the fragrance, sweetness, and slight tanginess of the wine. When steaming or boiling, adding some red pickled chilies gives it a touch of spice and a subtle saltiness. In the mouth, the fish is delicate, smooth, and refreshing, with a lingering aftertaste. Moreover, the inherent flavor of the fish begins to elevate after some time. Eating Lees-Red Fish may leave diners slightly tipsy, as if amid the vicissitudes of time, a sense of nostalgia creeps in—because you can feel that this fish has left the lakes and rivers on its own, sleeping in the wine, suffused with an intoxicating aroma. Ruijin Lees-Red Fish features yellowish skin, red flesh, a glossy and oily sheen, and tender, loose meat. It has a spicy and fragrant taste with a unique flavor, making it an excellent choice for home dining, travel, banquets, or as a gift for family and friends.
Every year when the Spring Festival approaches, aside from preparing other New Year goods, the busiest and most labor-intensive task for people in Ruijin is making Yellow Catfish Rice Cake. The locals have a habit of growing a type of black glutinous rice, whose husks are covered with black fuzz and whose grains are shorter and rounder than others. The glutinous rice milled from this variety is stickier than that used for brewing distilled liquor. The people of Ruijin refine it into...
Visitors to Ruijin often rave about the unique and delicious flavor of the local meatballs, which they find irresistible. Locals, needless to say, are especially fond of this dish, frequently judging a chef’s skill by the color, aroma, and taste of their meatballs and fish balls. Both are staple dishes at Ruijin’s banquet tables (commonly referred to as “Dongdao”), made with premium ingredients and crafted with meticulous attention to detail…
Ruijin Rice Wine, with its golden hue, fragrant aroma, mellow and rich taste, and refreshing, smooth mouthfeel. When served cold, it is cool and refreshing, invigorating to the soul and perfect for beating the summer heat; when served warm, it warms the heart and belly, protecting against the cold and wind. Consumed in moderation, it helps relax muscles and joints, invigorate the spirit, and relieve fatigue. The unadulterated "jiuniang" (unwatered wine) boasts an even more intoxicating fragrance...
Origin: Ruijin, Jiangxi, China Process: Bamboo and hemp are placed in a rectangular soaking pool specifically designed for bamboo and hemp. A layer of bamboo and hemp is alternated with a layer of quicklime. Water is poured in until it covers the topmost layer. The quality of the water is crucial to the final product. A dedicated person must manage the water—ensuring it neither dries out nor becomes contaminated with muddy or dirty water. Once the bamboo and hemp have been fully soaked, they are fished out...