The Jixi Black Pig is a specialty of Jixi County in Xuancheng City, Anhui Province. The Jixi Black Pig, a local pig breed in Anhui, is a superior indigenous variety. Since the Qing Dynasty, the breeding of sows has been a major household sideline in Jingzhou, Jixi, where a hardy, disease-resistant, and highly prolific local livestock breed known as "Jingzhou Black Iron" was developed. In 1958, it was officially named "Jingzhou Black Pig."...
Jixi Tagu is a specialty snack from Jixi County, Xuancheng City, Anhui Province. A common local folk food in Jixi, Tagu comes with various fillings such as Chinese toon, pickled vegetables, pumpkin, shredded radish, soybeans, and leeks. It has an aromatic taste, with a texture that is neither too soft nor too hard, making it uniquely distinctive to the region. Jixi Tagu (transliterated from the local dialect: ta guo) is a...
Stinky Mandarin Fish from Jixi is a specialty dish from Jixi County, Xuancheng City, Anhui Province. Huizhou-style Stinky Mandarin Fish is a traditional delicacy with a history of over 200 years. The fish is first salted and then cooked—its flesh may smell pungent but tastes wonderfully fragrant, tender, and delicious, boasting a unique fermented aroma. The mandarin fish has snow-white, tender meat that’s highly nutritious. The Xin’an River is abundant in mandarin fish, and in spring, during the season of peach blossom petals drifting on the water, it is the perfect time to catch plump, flavorful fish. In the pleasant scenery of clear blue waters, blooming peach blossoms, and willows in green, fishermen clad in straw raincoats cast their nets in the drizzling rain to haul in mandarin fish. In the past, locals in Huizhou would salt the caught fish, sometimes curing them further in meat-filled presses. This process enhanced the tenderness and flavor of the fish, and through generations, it evolved into the widely renowned Huizhou Stinky Mandarin Fish.
Walnuts and pecans from Jiexi County, Xuancheng City, have high medicinal value and are widely used in traditional Chinese medicine. According to traditional Chinese medicine, walnuts are warm in nature, sweet in taste, and non-toxic, with benefits such as strengthening the stomach, enriching the blood, moistening the lungs, and nourishing the spirit. The "Shennong Bencao Jing" (The Classic of Herbal Medicine) classifies walnuts as a superior tonic that helps lighten the body, boost vitality, and promote longevity when consumed regularly. Meng Shen of the Tang Dynasty wrote in...
Jixi Yipin Pot, also known as Hu Shi Yipin Pot, is a farmhouse dish belonging to Huizhou cuisine, originating from Shangzhuang in Jixi County, Anhui Province. Flavor: salty, savory, slightly spicy, tender and delicious. Nowadays, Jixi Yipin Pot has become a representative dish of Huizhou cuisine. The literati Mr. Liang Shiqiu highly praised the "Yipin Pot" after tasting it and once wrote an article giving a detailed...
Hickory nuts belong to the genus Carya in the Juglandaceae family. They are deciduous trees, commonly known as little hickories or small walnuts. They grow in mountainous regions with superior climates, fertile soil, and lush vegetation. The soil, formed from the weathering of limestone, includes yellowish oily loam, black calcareous soil, and calcareous shale. These soils are highly permeable, have good water retention, are deep, fertile, and range from slightly acidic to neutral...
Jixi green bamboo shoots grow in the Dayangshan area of Jixi, a United Nations Green Industry Demonstration Zone and a National Eco-Economic Model County. The region enjoys abundant rainfall, suitable temperatures, and lush vegetation—natural conditions that are highly conducive to the growth of Jixi green bamboo shoots. Dried bamboo shoots are the dehydrated product of young, tender shoots and serve as a premium ingredient essential in traditional dishes…
Preparation method: First soak the glutinous rice in water until thoroughly saturated, then pound it using a rural water-powered pestle or stone mortar. Next, sift it through a fine copper sieve to obtain glutinous rice flour, which is then dried and stored. When ready to cook, place the glutinous rice flour in a wooden basin, add an appropriate amount of water and a small quantity of starter culture (jiuniang), then stir into a paste-like consistency. Let it ferment while maintaining a certain temperature. …
Huizhou Yipin Pot is a famous dish from Jixi and also a specialty of the Hu family when hosting guests. The “Hu Shi Yipin Pot” is one of the most representative dishes in Huizhou cuisine and is said to have been the highlight dish served by Hu Shi when entertaining visitors. This pot is truly a rich medley, layered like a pagoda mountain. The bottom layer consists of dried vegetables — dried wild greens, dried bracken, winter bamboo shoots, string beans…
Jixi County Old Hu Kaiwen Ink Factory is one of the earliest manufacturers of Hui Ink. The factory upholds reputation as its top priority, guarantees quality, and continuously develops new products. It now offers over 280 varieties, mainly including high-end lampblack ink, ultra-top lacquer smoke ink, pine soot ink,
Yuexi chestnuts are rich in vitamin B and can be eaten fresh, roasted, or used in cooking. They can also be ground into chestnut flour or made into a variety of delicate desserts, canned goods, and candies. The nuts have medicinal benefits, such as strengthening the spleen and liver as well as improving overall health. In mountainous areas, they are known as the “iron crop.” (Anqing)…
[Yuexi Cuilan] Yuexi Cuilan was trial-produced and finalized in 1985, when it was rated among the top eleven famous teas in China and awarded the Quality Product Prize by the Ministry of Agriculture and Fishery. This tea is made from uniformly sprouted one-bud-two-leaf shoots, meticulously roasted. The tea buds resemble newly bloomed orchids, with bright green color and visible fine fuzz. When brewed, it delivers a rich, mellow, and refreshing taste with a delicate and lingering fragrance…
Houpu, also known as Chuanpu, Wenpu, or Ziyoupu, is a deciduous tree of the Magnoliaceae family. Its bark has warming, qi-regulating, dampness-drying, and phlegm-resolving properties, making it a commonly used herb for regulating qi. The trunk is used as construction timber. The Qinhoupu produced in Qianshan County is considered the highest quality (as recorded in "Compendium of Materia Medica").…
The texture is exceptionally fine. First, it is as white as jade — fresh poria is sliced, processed, and dried by herbal medicine artisans, resulting in slices as thin as paper that are translucent in sunlight, with layered veins resembling faint clouds. Second, it has a delicate fragrance — after processing and drying, Yueshi poria slices are not only visually pleasing but also emit a subtle, lingering fragrance, a unique characteristic of Yueshi poria...
Qianshan County’s Heaven Pillar Mountain boasts not only stunning scenery but also abundant local produce. Among its specialties, the stone ear found in the mountains is particularly treasured as a mountain delicacy and is a renowned product of Qianshan County. Stone ear is a perennial, cryptogamous algal plant that grows attached to granite rock faces and belongs to the family Umbilicariaceae under the division Lichens. Heaven Pillar Mountain is home to towering peaks that rise majestically into the clouds, all composed of granite...
Tianzhu Mountain features majestic peaks and ever-shifting mists. With abundant rainfall and a climate that changes dramatically at different altitudes, the area provides ideal conditions for the growth of medicinal plants. The mountain is home to hundreds of varieties of Chinese herbal medicine, including coptis, atractylodes, fritillaria, codonopsis, polygonum multiflorum, gastrodia, pinellia, and perilla. Among them, the Tianzhu ganoderma — resembling a mushroom or fungus, with larger specimens as big as ginseng roots and featuring a faint halo-like ring on their surface — grows on cliff faces atop the mountain peaks. It is not easy to collect. The finest quality is a pure crimson or vermilion red, and it can be used to treat conditions such as neurasthenia and hematemesis. Wild atractylodes from Tianzhu is also highly renowned. This wild variety strengthens the spleen and boosts qi, and can help treat conditions such as diarrhea due to spleen deficiency, edema, and phlegm retention. When Tianzhu poria cocos is combined with ingredients like white sugar and glutinous rice flour to make poria cake, the result is a snow-white, sweet, and tender delicacy — a delicious and nutritious tonic. In addition, the mountain has many plants that are both medicinally valuable and edible, such as rock ear fungus and shiitake mushrooms. People use these to stew chicken or roast meat, not only for their cooling and anti-inflammatory properties but also for their delicious taste, making them famous mountain delicacies. For example, wine made from kiwifruit boasts rich nutritional value.
Qianshan Shu Mat is produced in Qianshan County, Anqing, and boasts a long history with a renowned reputation both domestically and abroad. In ancient times, Qianshan was called Shuzhou, hence the name “Shu Mat.” Made from locally sourced wax-water bamboo through meticulous hand-weaving, the mat features a fresh and lustrous color, soft and smooth texture, resistance to rot and corrosion, durability when folded or rolled, and convenient portability. It is one of Anqing’s notable export specialties...
The area is rich in tea production, with green tea, Xianglu Maofeng, and Yaohe Orchid being particularly well-known. Yaohe Township: Small Orchid Tea and Xianglu Maofeng are among the province’s finest high-mountain teas.…
Bracken, also known as snakehead vegetable, is one of the specialties of YiXi. It is a perennial wild plant that thrives in moist mountain forests with winter snow, often growing in dense patches in the valleys between two mountains. It has become a beloved edible food, not only rich in nutrition—with over ten essential amino acids needed by the human body—but also pollution-free, high in fiber, and beneficial for long-term health…
This product is made from high-quality soybeans and wheat using an advanced “multi-strain, multi-enzyme system new process.” It boasts a unique flavor with rich umami and ester aromas, and is of naturally pure quality. It won the Anhui Provincial Quality Food Award in both 1987 and 1991, ranking first among similar products. In 1999, this soy sauce…