Gujia Village has decades of vegetable farming history. With a population of over 1,000 and more than 2,000 acres of land, 90% of the villagers are engaged in vegetable production and business, and 90% of the land is used to grow off-season vegetables. By employing intercropping and multiple cropping techniques, they harvest three crops per year, totaling three yields. Through contract farming, each acre generates an income of around 10,000 yuan, and the produce sells well across more than ten provinces and cities, including the Huaihai Economic Zone and the southeastern coastal areas.
Heat the iron plate on the stove, evenly brush a layer of vegetable oil on the plate using a mop brush, place chopped onions in uniform small pieces on the plate to release their aroma, then put the skewered squid on the plate to grill. During the grilling process, constantly adjust the heat and keep brushing oil and flipping the squid to prevent burning...
Jiagou Fragrant Rice is produced in the Hequan Irrigation Area of Zhentou Temple in Jiagou Town, Yongqiao District, Suzhou City. The water comes from deep geological, unpolluted natural mineral springs, containing 17 types of minerals and trace elements such as calcium, strontium, and zinc. The rice variety is rare and thrives on this water. Fragrant rice originated from wild rice in Peihu Li Village, Suzhou, and was discovered by the abbot of Zhentou Temple who…
Royal Hidden Valley Mushroom Chicken: Made with wild mushrooms from Royal Hidden Valley and local free-range roosters, cooked with generous amounts of ginger and chili. Served in a large basin, it boasts delicious, tender flavors that leave a lasting aftertaste. Visitors from surrounding cities and counties drive here in droves just to try it. It has earned the reputation of "Visit the primeval forest of Royal Hidden Valley and taste the world's No. 1 delicacy." The mushroom…
A deciduous small tree that can grow up to 8 meters tall, with a spreading canopy. The twigs are reddish-brown or brownish-green. Leaves are simple, alternate, elliptic-lanceolate in shape, with a long acuminate tip and coarse serrated edges. The flowering period is from March to April; flowers are solitary, sessile, usually pink, and single-petaled. The fruits ripen from June to September; they are drupes with an ovoid shape and covered with short hairs on the surface. …
Suzhou Wangzaizi is a specialty of Yongqiao District, Suzhou City, Anhui Province. “Suzhou Wangzaizi,” a traditional Chinese herbal medicine unique to the region, offers various health benefits such as anti-inflammatory, detoxifying, anti-aging, anti-fatigue, liver and stomach protection, hangover relief, and immune system enhancement. It is hailed as a “natural plant antibiotic.” As a local specialty of Yongqiao District...
Five-Willow Mushroom Chicken is a signature dish from the Five-Willow Scenic Area in Jiagou Town, Yongqiao District, Suzhou City, Anhui Province. The Jiagou Five-Willow Mushroom Chicken is made with wild mushrooms from the mountains, locally raised free-range chicken, and mountain spring water. It features tender, flavorful chicken that’s not dry, with succulent and juicy meat, and a perfect balance of spice and aroma. Mushroom Chicken is simply a shorter term for wild mushroom stewed with free-range chicken…
Spiced Rabbit Meat from Dadian is a specialty of Dadian Town, Yongqiao District, Suzhou City, Anhui Province. As a traditional delicacy of Yongqiao District, this spiced rabbit meat boasts a tender and melt-in-your-mouth texture, a rich and savory flavor that becomes even more delicious with each chew, low tendon content, and is easy to digest. Rabbit meat has long been a traditional food in China and is hailed abroad as a health food known as “beauty meat.” It is widely loved for several reasons...
Railings Beef is a specialty from Lanke Town, Yongqiao District, Suzhou City, Anhui Province. The beef features a bright red hue, rich and authentic flavor, and is tender yet not greasy. It is a nutritious tonic that is high in protein and low in fat. Railings Beef is said to have a history of over 1,000 years. The ancestors of the Chen family, who are the traditional inheritors of Railings Beef, are believed to have been imperial chefs in the Tang Dynasty court. An...
Sunlou Chili Peppers — These chili peppers are grown in villages such as Sunlou, Shiqiao, Xiazhuang, Muzhai, and Maohe in Sunlou Township, with the largest cultivation area in Sunlou Village. The region features sandy soil, higher elevation, and good drainage, making it well-suited for chili production. The cultivation of these chilies has a history of over 300 years. According to legend, during his southern tour, Emperor Qianlong of the Qing Dynasty passed through this area and was so impressed by the large, brightly colored chilies that he...
Wazikou Scallions — Initially planted in the vegetable garden of Mr. Ma Si, located at the southeast corner of Wazikou. Mr. Ma was a traditional Chinese medicine practitioner during the late Qing Dynasty. The garden had sandy-loamy soil covering an area of two mu and featured one well. The scallions grown by the Ma family had white stalks about one chi (approx. 1/3 meter) long, roughly as thick as a thumb, and each scallion husk contained two cloves inside, hence the name “biforked scallion.” These scallions soften well and are tender in texture. After being cooked for 10–20 minutes, they naturally “bloom” and separate. They have a rich scallion flavor. Since the Republican era, they have enjoyed a great reputation. A local saying goes: “Maoshan radishes, Wazikou scallions, and Miaqiao (in Yongcheng County) cabbages from Jiadong.” In the early 1955s, during the establishment of the初级社 (primary agricultural cooperative), the descendants of the Ma family had become 五保户 (state-supported households), and later, the vegetable garden was repurposed to build a brigade hospital. The Ma family scallions no longer exist. However, Wazikou scallions continue to be popular across various regions for their unique taste.
Mao Mountain Radish — There are six varieties: Big Red Radish, Tianxin Radish, Local Radish, Mixed Radish, Bending Green, and Inside-Out Green, among which the Inside-Out Green is particularly renowned. Legend has it that an elderly man brought this variety from Tianjin during the late Qing Dynasty, and it was later cultivated and established in this region. The Mao Mountain Inside-Out Green Radish has long been famous for its unique taste — crisp, juicy, sweet, and delicious. In 1961, it was listed...
Huangcangyu Fungus — Grows in over 3,000 acres of lush mountain valleys and hollows, with the highest yield found around Ruiyun Temple, as well as Shuangding Mountain to the south of the temple, Zuantian Valley, and Huangcang Cave. Areas like Langwo and Guoshan Road produce slightly less. The abundance is mainly due to the large amount of timber, fallen leaves, and dried grass that, over time, decay and create ideal conditions for fungus growth. From June to September each year during the flood season, fungus production peaks, and during prolonged rainy spells, hundreds of people enter the mountains daily to forage. There are over 10 types of Huangcangyu Fungus, with those mainly consumed fresh including Sophora Flower, Deer Antler, Yellow Duck Egg, Green Fungus, High Brain Fungus, Pine Flower, Eggplant Skin, Grass Fungus, and One Nest Chicken. Varieties suitable for both fresh and dried use include Buried Earth, Red Fat Fungus, and Wax Fungus. Among them, the more precious varieties are Sophora Flower, Deer Antler, and Buried Earth. In the 38th year of the Republic of China (1949), Cai Shuquan, a traditional Chinese medicine practitioner from Dacai Village, discovered after a rainstorm that a stone slab had been pushed up at Longzaya in the northwest corner of Ruiyun Temple. Upon prying it open, he found a Buried Earth Fungus — its cap was as large as a steamed bread plate, about a foot in diameter, and was considered a treasure. Particularly prized is the Fragrant Fungus, which is about the size of a finger, bright red in color, and when dried and placed in a clothes chest, emits a strong fragrance. Some say this scent can last up to 30 years and also serves to repel insects and prevent moth damage. There are many ways to prepare the fungus, but it is especially delicious when cooked in a grass-based broth. Locals say, “Once you’ve eaten the fungus, you’ll forget about meat.” In the past, Huangcangyu Fungus was abundant, and during peak seasons it could be purchased in Guanqiao, Caocun, and Xiaocheng. Later, as the population increased and more fallen leaves and decaying grass were collected for firewood, yields dropped significantly. Aside from being eaten fresh, small amounts are now sold to local restaurants or given as gifts to relatives and friends.
Xiao County Golden Pear -- 2015 National Famous, Special, and High-Quality New Agricultural Product…
Gaotan Radish is a specialty of Gaotan Village, Haogou Township, Yongqiao District, Suzhou City, Anhui Province. The Gaotan radish from Haogou has long enjoyed a stellar reputation, being famed for its thin skin, crisp texture, sweet juiciness, and unique flavor. There’s a local saying in Suzhou: “The odd thing here is selling radishes as fruit,” referring to the radishes from Gaotan. This clearly shows that, due to its unique taste, the Gaotan Radish has won widespread…
Huaibei Ma Chicken is a specialty of Suzhou City, Anhui Province. The Huaibei Ma Chicken is highly adaptable, tolerant of coarse feed, matures early, grows slowly, and has tender and delicious meat. It tolerates high temperatures and humidity well and has strong flocking behavior. Huaibei Ma Chicken (such as the Hui Xiang Yuan Roast Chicken and other Fuliji-produced roast chickens use this breed as their raw material) is a small dual-purpose (egg-laying and meat-producing) Ma Chicken. It is...
Xiangxian pomegranates are a specialty of Xiangxian County, Suzhou City, Anhui Province, and a famous local fruit in the province. The pomegranate is an unusual berry. Its outer skin is fleshy, semi-transparent, and juicy; the inner skin is leathery. Xiangxian pomegranates are well-known for their large size, thin skin, abundant juice, and excellent taste. It has been found that specific technical measures such as deep soil tillage, changing spring fertilization to autumn fertilization, …
Xiaoxian White Goats: The tradition of raising goats for meat in Xiaoxian dates back to the Yuan Dynasty. The region has long been renowned for its premium-quality white goats, particularly across the Xu-Huai area, with a history spanning over 300 years. Xiaoxian’s white goats are dual-purpose — both for their hide and meat. They are not very large, but have compact, sturdy bodies. They feature broad foreheads, pointed muzzles, slightly concave faces, and bright, expressive eyes. Their...
It is made from rice, which is soaked, ground into rice slurry, and then mixed with water to the right consistency before being steamed in a specially designed steamer. After cooling, it is sliced into thin strips. It features a white color, thin texture, smooth surface, tender yet firm quality, softness, elasticity, and a fragrant aroma. It is served with bean sprouts, spinach, shredded carrots, and seasoned with sesame paste, chili sauce, garlic juice, ginger juice, mustard, five...
Xiaoxian County has 80,000 mu of carrot cultivation area, with an annual production of 240,000 tons and an annual output value of 100 million yuan. The carrots are mainly grown in townships such as Sunweizi, Dingli, Zulou, Wangzhai, and Majing. Among them, the high-quality carrot planting base in Sunweizi Township is located 5 kilometers north of Huaibei City, between the Dasaha River—a major tributary of the ancient Yellow River—and Chengshan...