Wangjiang Cross-Stitch is an ancient and refined folk craft from Wangjiang County, Anqing. This embroidery features innovative designs, a rich variety of themes, numerous styles, and exquisite craftsmanship. It combines the strengths of Suzhou and Hunan embroidery as well as those from Yunnan and Guizhou, integrating them into local traditional knitting techniques to create uniquely expressive, romantic, and witty artworks that are highly favored by merchants both at home and abroad…
The vegetarian dishes at Yingjiang Temple in Anqing have a long history and are said to be one of the birthplaces of Huizhou-style vegetarian cuisine. As early as during the Guangxu period of the Qing Dynasty, the temple’s light tea and vegetarian snacks were quite famous. Preparation: 1. Cut gluten into 1.2 cm cubes, carrots into 1.2 cm decorative cuts resembling a four-happiness pattern, and the white part of garlic into 1.5 cm diamond-shaped slices. 2…
Huizhou Meatballs, also known as "Sweetened Red Bean Fried Meatballs," are a traditional local dish of Huizhou. These meatballs are made with puffed rice and other ingredients as the outer layer, filled with stuffing, then deep-fried and coated in a sweet syrup. Due to the transparent and glossy syrup, they are also called "Shiny Meatballs." They have a unique flavor...
Anhui cuisine excels in braising and stewing. “Braised Chicken with Pork Tripe” (also known as Phoenix Stewed with Peony) is one of the classic representative dishes of traditional stews. This dish combines chicken and pork tripe cooked together in the same pot over low heat until tender. The broth is thick, creamy, and milky white, while the chicken becomes tender, juicy, and flavorful, and the pork tripe turns soft, tender, and richly aromatic. In the Huizhou region and along the southern Yangtze River area, this dish is not only served as a major course at banquets but is also commonly enjoyed by new mothers as a nourishing tonic. …
A renowned dish of Huizhou cuisine, commonly known as "stinky mandarin fish." It features a unique preparation method that yields an extraordinary aroma upon eating. Legend has it that over 200 years ago, fish vendors along the river transported mandarin fish in wooden barrels to the mountainous regions of Huizhou. To prevent spoilage during transit, they layered the fish with light saltwater and frequently turned the layers. After about seven or eight days of travel to places like Tunxi, the fish—though the gills remained red, the scales intact, and the flesh unspoiled—emitted a peculiar smell reminiscent of decay without actually being spoiled. However, after washing and lightly pan-frying in hot oil, then slow-cooked over a gentle flame, the fish lost any off-putting odor and instead became incredibly fragrant and delicious, eventually becoming a beloved delicacy. The specific method involves marinating fresh mandarin fish in a light saltwater solution at around 25°C for six or seven days until the fish develops a faintly funky scent. It is then briefly pan-fried before being braised with pork slices and bamboo shoot slices over low heat until the sauce thickens. This dish is richly aromatic, with melt-in-the-mouth tender fish, and stands as a representative example of classic Huizhou-style cuisine.
Mandarin fish and crabs from Sai Kou Town...
Mandarin fish from Saikou Town…
Wangjiang Rice, National Famous, Special, and High-quality New Agricultural Product of 2015, Wangjiang County Agricultural Committee, Anhui Lianhe Rice Industry Co., Ltd…
Wangjiang fern typically grows up to one meter in height. It has long, horizontally spreading rhizomes covered with dark brown fuzz. In early spring, the newly emerged leaves are curled into fists and take on a trifurcate shape. The petioles and leaves are tender and covered with white fuzz, making this the ideal time for harvesting. The petiole is 30–100 cm long, while the leaf blade is triangular, measuring 60–150 cm in length and 30–60 cm in width. It has 2…
Wangjiang Silverfish Wangjiang County is home to numerous lakes and is known as the “Land of Fish and Rice” in Anqing. The county’s specialty, silverfish, is most famous for those living in Wuchang Lake and Bo Lake. Silverfish prefer to spawn in lake waters abundant with aquatic plants and higher water temperatures, a spawning method called “breaking the womb to give birth.” Interestingly, there is a legend behind this. Long ago, in the Crystal Palace of the Dragon King…
Yamaguchi Red Heart Sweet Potato The Yamaguchi Red Heart Sweet Potato, promoted by the Agricultural and Animal Husbandry Technology Extension Center of Daguan District, Anqing City, is rich in protein, starch, pectin, cellulose, amino acids, vitamins, and various minerals. The sweet potato can be processed into sweet potato flour, sweet potato chips, and sweet potato vermicelli, earning it the reputation as a "longevity food."…
He Kou leek has a long planting history in He Kou, located in the Daguan District of Anqing City. It is cultivated in the fertile, well-watered alluvial plains along the Yangtze River. The leeks are rich in nutrients, especially high in dietary fiber, carotene, and vitamin C. The main nutritional components of leeks include...
He Kou Loofah The Agricultural and Animal Husbandry Technology Extension Center of Daguan District, Anqing City, has a long history of cultivating He Kou loofahs in He Kou Village, Haikou Town, Daguan District, Anqing City, Anhui Province. These loofahs are grown in the fertile soil and well-watered alluvial plains of the Yangtze River, and are particularly high in vitamin C and B content.
Anqing Fried Rice is a specialty snack from Anqing City, Anhui Province. Serve a bowl of steaming, aromatic chicken soup and sprinkle in a handful of fried rice. Before the fried rice has fully softened, scoop it up with a spoon and enjoy it slowly. This dish—chicken soup with fried rice—is simple and unpretentious, yet it carries an endless depth of hometown flavor that tugs at the heartstrings of countless Anqing natives living away from home. Fried rice...
Lobster, also known as prawn, spiny lobster, lobster king, or sea shrimp, is commonly referred to as the "king of shrimp" among locals. It belongs to the family Palinuridae of the order Decapoda within the class Malacostraca of the phylum Arthropoda. The lobster has a robust head and thorax, a hard shell with colorful patterns, and a relatively short abdomen. Its body length typically ranges from 20 to 40 centimeters and weighs around 0.5 kilograms. It is one of the largest types of shrimp. The heaviest can exceed 5 kilograms and are called "lobster tigers." The body is thick and cylindrical, slightly flattened dorsoventrally, with a well-developed, tough, and spiny carapace. There is a pair of strong supraorbital spines in the center of the front edge. It has enclosed gill chambers. The abdomen is shorter and thicker, curling ventrally at the rear, with a broad and short tail fan. Lobsters mainly live among reef rocks in shallow tropical coastal waters. During the day, they hide in crevices or under rocks, and come out to forage at night. They move slowly and are mostly omnivorous. After molting and reaching maturity, females mate and lay eggs, which are carried between their abdominal limbs. The eggs are round and orange in color.
The "Duxiu" brand cured duck, primarily made from mallard ducks, is processed using ancient traditional recipes combined with modern techniques. It features crispy bones, tender and lean meat, a unique aroma, and an attractive appearance, making it an excellent choice for hotels, restaurants, and as a premium gift. This product was awarded Provincial Quality Product in 1996 and an Excellent Prize at the National Spark Program Achievements Expo in 1997…
The "Old Street" brand dried tofu series boasts a hundred-year production tradition, with an authentic and delicate taste. It is a green food that is low in fat and high in protein, enjoying fame both within and beyond the province. (Anqing)…
“Divine Sprint Essence” is a multifunctional active element refined from purely natural animals, plants, and precious traditional Chinese medicinal materials using high-tech bio-activation technology. It effectively replenishes essential life energy for the human body, rich in vital organic active substances required by the body, such as active ionic calcium, phosphoprotein, collagen, ...
Trichosanthes kirilowii, a perennial climbing herbaceous plant of the Cucurbitaceae family, thrives in deep mountainous regions and on craggy cliffs overgrown with thorny bushes. Its fruits, peels, seeds, and roots are all highly valued as traditional Chinese medicinal materials. Volume 18 of Compendium of Materia Medica states: “Trichosanthes kirilowii moistens lung dryness, reduces internal heat, treats coughs, clears phlegm nodules, relieves thirst, promotes bowel movements, and eliminates...”
It is a flaky and delicious crispy cake created in the late Qing Dynasty by Li Daolong, a local pastry craftsman from Xiaojiabridge in Anqing. The cake gets its name from the bridge where it was originally sold. Li Daolong crafted this pastry inspired by Huangqiao Shaobing (a type of baked flatbread) from another province, but he improved the original recipe. It is made with premium wheat flour, fermented dough, soft white sugar, black and white sesame seeds, sugar...