Qimen is rich in porcelain clay, but in ancient times, porcelain production was limited. Historical research shows that porcelain production in Qimen began at least as early as the Ming Dynasty, as recorded in the book *Chinese Porcelain*: “Kiln Name: Qimen Kiln; Location: Qimen County, Anhui Province; Firing Period: Ming Dynasty.” However, production remained sporadic and had little impact until the Republican era...
Stinky mandarin fish, commonly known as "barrel fish," is, like Zhonghe Soup, one of Qimen’s most famous dishes. It is not only beloved by most locals but also highly praised by visitors from other regions. The renowned Tang Dynasty poet Zhang Zhihe from Qimen once wrote, “Peach blossom petals drift on flowing waters where mandarin fish grow fat.” Mandarin fish boasts tender meat, few bones, delicate texture, and delicious flavor, making it…
The stone frog is a large species of wild amphibian, scientifically known as the spiny-breasted frog. It resembles a common frog but is much sturdier and bulkier, with adults measuring over 10 cm in length and weighing more than half a pound, with some reaching nearly one pound. Its head is wide and flat, with a rounded snout that protrudes beyond the lower jaw, and the jaw ridges are not very prominent. The skin is rough, the back is dark gray, and covered with many warts...
Besides mountain ferns, there is another type of fern that grows mostly in damp areas near streams and riverbanks, which the people of Qimen call water fern. Slightly shorter than mountain ferns, water ferns also sprout stems in early spring and resemble mountain ferns in shape. However, their entire plant is a jade-like green, giving them a more delicate and tender appearance. Moreover, water ferns have a longer edible period—right up until their leaves fully unfurl, as long as they haven’t become tough or old, they can still be harvested. The preparation of water fern is relatively simple, often stir-fried fresh with cured meats or eggs. It presents a vibrant emerald green color, has an exceptionally tender texture, and offers a uniquely refreshing flavor rich with the essence of nature. Ancient text *Lüshi Chunqiu* praised it as “one of the most delicious vegetables.” (Excerpted from *Scenes and Features of Qimen*)
Houttuynia is a perennial herbaceous plant known for its strong, fishy odor, which gives it its name. It is a wild vegetable that is both edible and medicinal. Originally called “Ji Cai,” it has been consumed in China since ancient times. The “Huizhou Annals” record that King Goujian of Yue once gathered Ji Cai from the mountains. In Qimen, people prefer its roots and commonly refer to them as “pig fern roots.” Houttuynia plants...
Braised Bamboo Shoots with Pickled Cabbage is a famous dish from Qimen. The preparation involves selecting tender Chinese cabbage, washing it, and boiling it in water—being careful not to overcook it. After draining and cooling, the cabbage is arranged one piece at a time in a wooden barrel or earthenware vat. A moderate amount of pickling brine is poured in, and the contents are pressed down with stones. Gradually, water will seep out to cover the cabbage. After several days, it is ready to eat. The finished pickled cabbage has a…
Like yellow pickled mustard greens, dried pickled mustard greens are also a distinctive local dish of Qimen. There’s an interesting story about these two traditional dishes. It’s said that in ancient times, a man from Qimen went out to do business and traveled with a person from another place. During their journey, they often ate together and shared the dishes they had brought along. The outsider had better food, so the Qimen man said, “Next time you come to my home, I’ll treat you to pickled mustard greens and yellow pickled mustard greens.” Because the word “jī” (齑, meaning pickled greens) sounds the same as “jī” (鸡, meaning chicken), the outsider thought he was being invited to eat salted chicken and yellow chicken, which made him very happy. Before long, he actually came to Qimen, only to find that what he was served was sour pickled vegetables. Puzzled, he couldn’t help but ask, “Didn’t you say you’d treat me to salted chicken and yellow chicken?” The Qimen man burst out laughing and pointed at the sour pickled vegetables in the bowl, saying, “These are the pickled mustard greens and yellow pickled mustard greens—you’re eating them right now!”
"Zhu Hua" is the local name in Qimen for wisteria flowers. Wisteria is a well-known flowering vine plant in China that blooms every spring, producing clusters of dozens or even hundreds of purple-red butterfly-shaped blossoms at the tips of its branches—fragrant, beautiful, and extraordinary. The poet Li Bai once wrote: “Wisteria hangs from cloud-high trees, its flowering vines perfectly suited to the spring sun.” In the mountainous areas and fields around Qimen...
One of the Four Treasures of the Study from Anhui, Hui Ink is named after the ancient Huizhou Prefecture, with Jixi as its main production area. Hui Ink enjoys a reputation for "darkening the paper upon application and preserving authenticity for millennia." It features a jet-black luster, no bleeding on paper, enduring colorfastness, a rich fragrance, anti-corrosive and anti-moth properties, elegant shapes, and classic packaging. It is an essential item for calligraphers and painters. Though it boasts a long history dating back to...
The sika deer is a gentle and adorable animal. Adults are about 1.5 meters in length, with bare noses, distinct slit-like suborbital glands; large, upright ears, and males have antlers that can branch into four points when fully grown; they have short tails, slender long necks, thin and long limbs, and narrow, pointed hooves. In summer, they lack underfur and have brighter body colors, while in winter, their fur becomes thick and dense. Their form...
The sharp-nosed viper is a snake species unique to China, also known as Qishe, white-flowered snake, five-step snake, or Fangsheng board. Due to its triangular head, short and stout body, thin and short tail, and elongated, forward-projecting snout, it is also called the sharp-nosed pit viper. The natural environment of Qimen is highly suitable for its growth and reproduction, making it the main production area for the sharp-nosed viper. The earliest records of the sharp-nosed viper can be traced back to…
In the Qimen area, Polygonatum is also known as tiger ginger or chicken head ginseng among locals. In ancient times, it was called "yellow ganoderma," meaning a miraculous medicine as potent as lingzhi. Polygonatum is a perennial herbaceous plant of the Liliaceae family, with horizontal, fleshy rhizomes underground. The above-ground stems are long and relatively tender, with multiple leaves whorled around each stem. The leaves are short, bamboo-like, linear-lanceolate in shape, with tips that curl and twine around other objects...
Qi Shu is a type of Atractylodes, a rare and premium traditional Chinese medicinal herb named after its place of origin, Qimen. Although Atractylodes is grown in provinces such as Zhejiang, Jiangxi, and Yunnan in China, Qi Shu stands out as the highest quality and finest variety.
Black fungus, also known as wood moth, tree chicken, meat ear, or black vegetable, is one of the world’s four most famous edible fungi. There are two common types of black fungus consumed by people: one has a smooth black surface on the ventral side and a gray or grayish-brown hairy back, known as hairy black fungus; the other is smooth on both sides, semi-transparent and dark brown, called smooth black fungus. Black fungus is a top-grade mountain delicacy…
Huizhou Mushrooms, short for Huizhou shiitake mushrooms, are among China’s four most renowned mushroom varieties. In December 1990, at a national shiitake conference, they were ranked first among the top ten mushrooms in China. With their vibrant color, rich flavor, thick and tender flesh, aromatic fragrance, and high nutritional and medicinal value, Huizhou Mushrooms form a unique variety. They are highly nutritious,...
The method of making bitter oak tofu is largely similar to that of hawthorn tofu. Both types of tofu are dark soybean–colored, smooth, and slightly translucent. In Qimen, people often stir-fry it with red chili peppers, pickled vegetables, and seasonings such as ginger, garlic, and scallions. There’s an art to the stir-frying: make sure the pan is hot and the oil is well-heated, then slowly fry the tofu without stirring too much, as excessive movement can cause it to break apart. The flavor is truly unique...
The main ingredient of hollyhock tofu is the fruit of the oak tree, known as acorn or oak nut, which is edible. As early as in "Liezi·Shuofu," there is a saying: "In winter, people eat acorns." After collecting acorns from the mountains, they are dried, the hard shells are removed, and the flesh is ground into fine powder, with coarse residue sifted out. A pot of water is boiled, and when it begins to simmer, the acorn powder is poured in and stirred evenly,...
Guanyin Tofu, Haw Tofu, and Toughleaf Oak Tofu are all called tofu, but they actually contain no beans at all. Guanyin Tofu, also known as grass tofu, has a rather miraculous origin. Legend has it that in ancient times, Qi Men frequently suffered from famines, and people often went hungry. When the compassionate Guanyin Bodhisattva learned of this, she taught the locals to pick a certain kind of wild leaf and turn it into tofu to stave off hunger. That’s how Guanyin Tofu got its name...
Kudzu is a wild, climbing vine plant commonly found in Qimen. Its thick roots are rich in starch. The roots are dug up, cleaned, pounded, then soaked in water and filtered to extract the kudzu powder. There are many ways to consume kudzu powder, but in the rural areas of Qimen, using it to make dumplings as a dish offers a unique flavor. The process of making kudzu powder dumplings is relatively…
Stewed Tofu with Fermented Pickled Vegetables is an authentic rural dish from Qimen, typically enjoyed in winter. The preparation is quite simple: take pickled napa cabbage that has been fermenting in the jar for a long time and has turned very soft—make sure it hasn’t gone bad—and pair it with fresh, high-quality tofu, preferably homemade brine tofu from a local farm. Cut the tofu into thin slices, then put both the cabbage and tofu into a pot. Pour in water just enough to cover the pickled vegetables and tofu...