Made from boneless and skinless fresh grass carp or silver carp, the fish is minced into a paste. The main ingredients are egg whites, which are beaten and then scooped into ball shapes with a spoon. The balls are boiled in warm water until half-cooked, removed, cooled, and then cooked thoroughly in meat broth before serving. They are topped with ginger juice. The fish balls are white in color, delicious, refreshing, and free of any fishy or unpleasant odors.…
The Xinyu honey tangerine was developed in 1977 by agricultural scientists from the Xinyu City Agriculture Bureau in Jiangxi Province. They selected high-resistance strains from the local Huangyan early mandarin variety. After 20 years of screening and multi-site trials, it was proven to have very stable heredity. It bears fruit early — trees five years old can yield over 10 kilograms per plant. It is high-yielding, with sweet, tender flesh that melts in the mouth, and a solid content of 1…
Ganzhou Bitter Melon Wine is known for its beautiful design, delicious taste, low alcohol content, and high nutritional value. It features a novel and unique appearance (with one whole bitter melon inside the bottle), a light and clear yellow hue, a bitter yet sweet flavor, and a cool, refreshing taste. It helps clear heat and toxins, soothe the throat, and nourish the liver. With a low alcohol level (28° ± 2°), it leaves a pleasant aftertaste, is easy on the palate, and does not harm the brain. Rich in naturally occurring...
The first "Jiangxi Provincial Industrial Tourism Demonstration Site" in southern Jiangxi was officially established at Jiangxi Zhanggong Liquor Co., Ltd. and began receiving visitors. It is the only enterprise in our city approved to set up an industrial tourism demonstration site, filling a gap in our city’s industrial tourism offerings. The first "Jiangxi Provincial Industrial Tourism Demonstration Site" in southern Jiangxi…
Fish cakes are a long-renowned traditional delicacy of Ganzhou, a dish unique to this city across China. Commonly known as fish fillets, Ganzhou’s fish cakes are small round balls made from finely minced fresh grass carp, blended with various seasonings. They make an excellent base for soups—deliciously flavorful, crispy, and tender—and are a popular home-cooked dish. Especially during festivals and holidays, they are a beloved choice among Ganzhou families…
The "fish dumplings" are made using a unique method and refined craftsmanship, with butterfly-shaped fish dumplings being the most famous. They feature a fish-skin-and-meat filling, shaped like butterflies, adorned with green leaves, presenting an elegant and refined appearance. The texture is tender, soft, and refreshing, with a rich and flavorful juice. …
Made from the naturally wild southern jujubes unique to southern Jiangxi, this product is refined through a special process. It contains the inherent nutrients of the original fruit, such as vitamin C, amino acids, glucose, and pectin. With a rich fruity flavor and unique taste, it helps strengthen the stomach, replenish energy, benefit the liver, and nourish the lungs. The raw materials are free from any industrial pollution and no artificial coloring is added...
is a local specialty dish first created by the Ming Dynasty chef Ling. 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 varied the cooking methods and flavors to showcase his culinary skills, which greatly impressed Wang. On one occasion, Ling...
I. Ingredients: Six sheets of tofu skin, 2 liang of green broad beans, 5 qian of soaked shiitake mushrooms, 5 qian of cooked ham slices, 5 qian of chicken oil, 1 qian of salt, 5 fen of MSG, 5 qian of cornstarch mixed with water, 5 liang of clear broth, 3 fen of chopped scallions, 3 fen of minced ginger, 1 qian of cooking wine
Ganzhou has been producing cane sugar since the Song Dynasty. There is a wide variety of handmade cane sugars, mainly including brown sugar, white sugar, rock sugar, molasses, and more. Among them, brown sugar is made by pressing sugarcane to extract the juice, boiling it, and then allowing it to crystallize naturally into fine grains without any further processing. Brown sugar has a dark red color and is rich in iron, glucose, and...
Ingredients: bullfrog, egg white, starch Seasonings: scallions, ginger, garlic, chili peppers, doubanjiang (chili bean paste), pepper, salt, cooking wine, MSG, chili oil, sugar, chopped scallions Preparation method: 1. Slaughter the bullfrog, remove the skin and internal organs, wash, and chop into pieces the size of red dates. Marinate with scallions, ginger, salt, and cooking wine for 20 minutes; separately mince the scallions, ginger...
Salted duck eggs, known as "Qingguo" (green fruit) due to their bluish-green shells and smooth, round appearance. Legend has it that during the Qing Dynasty, there were many workshops around the lakes producing preserved eggs and Qingguo (salted duck eggs), which were transported by land and water to the regions of Beijing, Tianjin, and Baoding. These products were highly favored in the markets, with some even exported overseas. Among them, the red-heart salted egg enjoys an especially long-standing reputation — it has a well-balanced salty taste, a fragrant aroma, and is considered an excellent calcium-rich food for summer. It can be stored at room temperature for up to 100 days. The highlight of this product is its red egg yolk and rich nutrition. It is high in fat, protein, and various amino acids essential to the human body. It also contains a variety of minerals such as calcium, phosphorus, and iron, along with essential trace elements and vitamins, all of which are more easily absorbed by the body. With a moderate level of saltiness, it is suitable for all ages.
The Ziyu Bayberry Demonstration Base in Fenyi County is one of the larger purple jade bayberry demonstration bases in Jiangxi Province, covering an area of over 500 acres. Located in Shantangxia, Fenyi, it boasts an excellent ecological environment. The base produces Ziyu-brand Dongkui bayberries, which have a unique flavor, are delicious when eaten fresh, and are rich in nutrients, making them suitable for both the young and the elderly. According to *Compendium of Materia Medica*, “Bayberries…
Bamboo shoots have long been regarded as the “finest delicacy among vegetables.” The Qing Dynasty literatus Li Liweng praised them as “the foremost among vegetables,” believing that even tender lamb and pork could not compare. Bamboo shoots are rich in protein and essential amino acids required by the human body, such as lysine, tryptophan, threonine, phenylalanine, glutamic acid, and cystine. In addition, bamboo shoots are low in fat and sugar, high in...
Xianhu Rice Noodle Fish. Xianhu Rice Noodle Fish is one of the signature dishes of Xinyu, Jiangxi Province. It features grass carp as the main ingredient, combined with homemade rice noodles, and seasoned with scallions, ginger, chicken essence, pepper, and cooking wine. The mixture is then wrapped in lotus leaves that have been boiled in water and steamed to perfection. The dish is known for its fragrant lotus aroma, tender fish, and attractive presentation. Main ingredient: 750g grass carp…
Crab Roe Three-Color Fish Balls. Made primarily with silver carp, and refined with ingredients such as radish juice, spinach juice, crab roe, and caviar, these fish balls are delicate, smooth, and delicious. Main ingredient: 500g of net silver carp meat. Ingredients: radish juice, spinach juice, crab roe, fish roe paste. Preparation: The fish meat is mashed…
The making of liangpi is relatively complex. First, wheat flour is kneaded into dough, which is then washed by hand in a basin of clean water until all the starch is rinsed out, leaving only the gluten. The extracted starch slurry is then left to settle, the water is poured off, and the starch is stirred into a paste. This paste is cooked sheet by sheet in a flat, wide pan in boiling water, then cooled and cut into strips. The gluten is steamed...
Ingredients: Cooked white rice, Korean kimchi, bacon, onion, green and red bell peppers, garlic Seasonings: Salt, chicken bouillon, ground pepper Method: 1. Finely chop the kimchi. Dice the bacon, onion, and green and red bell peppers into small pieces. Slice the garlic. 2. Heat oil in a pan until it is about 70% hot. Add the garlic, onion, bacon, kimchi, and rice in sequence, stirring...
Origin: Jiangxi, China. History: Wushan Chicken, also known as Silkie Chicken, is a famous specialty of Jiangxi. The Compendium of Materia Medica states: “Silkie Chicken comes in varieties such as white-feathered black-boned, speckled-feathered black-boned, entirely black-boned, or white-fleshed black-boned; but if the chicken’s tongue is black, then both its flesh and bones are black, making it even more medicinal.” It is primarily used to nourish weakness and fatigue. Legend has it that during the Qing Dynasty...
Origin: Jiangxi, China. History: It is said that Stewed White Duck with Xia Qiao originated during the Three Kingdoms period. Zhou Yu, the military commander of the Eastern Wu Kingdom, stationed his troops in Chaisang. His wife, Xia Qiao, once stewed a nourishing dish using white duck along with cordyceps and eupatorium, which was served to Zhou Yu. At that time, it was called “Chaisang Duck.” Later, it became known as Stewed White Duck with Xia Qiao and developed into a traditional famous dish of Jiujiang...