Suburbs: Dalongshan Citrus.…
"Runxiang" brand salad oil. It has a pure color and flavor, produces no cooking fumes, and is free of cholesterol and aflatoxin. With high nutritional value, and thanks to its strong technical expertise and complete, advanced testing methods, the product is of superior quality, sells well across the country, and is highly praised by customers. (Anqing)…
Songzi brand cured duck is a historic delicacy and a purely natural green food product. Made from carefully selected high-quality muscovy ducks, it is processed, cured, and air-dried using traditional production techniques. It boasts an attractive shape, milky-white skin, tender meat with crispy bones, moderate saltiness, and a fragrant cured aroma. It is a delicious choice for banquets and a perfect gift for family and friends. (Anqing)…
Gorgon fruit and lotus seeds were essential among the Eight Treasures of the Imperial Court in ancient China. "Gorgon Fruit and Lotus Seed Paste" is a newly developed health food product by our factory, based on the pharmacological principles from *Compendium of Materia Medica* and created with the support of national aquatic research institutions. The product uses wild gorgon fruit, lotus seeds, lotus root powder, and other aquatic plants as its main ingredients. This…
[Vegetarian Dishes at Yingjiang Temple] The vegetarian dishes at Anqing’s Yingjiang Temple have been famous across the Yangtze River basin for over 100 years. In the late Qing Dynasty, the temple’s abbot, Yuexia, began offering vegetarian tea snacks, a tradition that continues to this day. The Yingjiang Temple teahouse offers nearly 400 varieties of vegetarian food, using plant-based ingredients to mimic meat dishes, with lifelike appearances and refreshing flavors, earning high praise from diners both in China and abroad. It has...
Yingjiang chestnuts are among the earliest cultivated fruit trees in China, with a history of approximately 2,000 to 3,000 years. The leaves are lanceolate or oblong, with serrated edges. The flowers are unisexual, monoecious; male flowers form catkins, and when mature, the bracts split open and the chestnuts fall. The nuts are purplish-brown, covered with yellowish-brown fuzz or nearly smooth…
Yingjiang whitebait is a general term for fish belonging to the family Salangidae, suborder Osmeroidei, order Salmoniformes. They are named for their white color and are also called noodle fish or white rice fish. These tiny, semi-transparent fish have a soft body, with the front part being nearly cylindrical and the rear part laterally flattened. Their heads are long and flat; the skull is very thin and translucent, allowing the shape of the brain to be seen from the outside. The mouth gape is large. The snout may be elongated and specialized or short and blunt. The dorsal and anal fins may overlap or lie in front; the pectoral fin base may have well-developed muscles or not be prominent; the anal fin base is relatively long; the caudal fin is forked; and they possess a small adipose fin. Males and females have different forms. Adult males are slightly taller, usually with pointed and elongated pectoral fins; the anal fin is large, with its origin farther from the front end of the dorsal fin base, and during the breeding season, the middle rays of the anal fin become swollen and twisted. They are mainly distributed in China, with 6 genera and 14 species, and a few species are also found in Korea, Japan, and the Russian Far East, including Sakhalin Island.
Yingjiang Trichosanthes, belonging to the Cucurbitaceae family, is a perennial climbing herbaceous plant. It thrives in remote mountains, steep ridges, and craggy cliff crevices overgrown with thorns. Its fruits, peels, seeds, and roots are all premium traditional Chinese medicinal materials. Volume 18 of Compendium of Materia Medica states: Trichosanthes "moistens lung dryness, reduces fire, treats coughs, dispels phlegm clots, relieves thirst, and benefits..."
The making of crispy oil pastry requires delicate craftsmanship and involves four steps: making the oil dough, kneading the flour dough, forming the pastry, and pan-frying/baking. The ratio of oil to flour for the oil dough is 1:3. First, heat the rapeseed oil, then remove the pan from the heat and slowly pour in the flour, quickly stirring it evenly with a rolling pin. Kneading the dough emphasizes rubbing and working it to give the dough strong elasticity. Of the water used for kneading, 60% should be cold water,…
Preparation process: 1. Slice the tenderloin thinly and cut the garlic sprouts into sections. Briefly blanch the tenderloin slices in water, then mix them with egg white and cornstarch. 2. Stir-fry the pea shoots in oil with salt until cooked, and place them at the bottom of the plate. 3. In a separate pot with lard, briefly stir-fry dried chili peppers and Sichuan peppercorns, then remove, chop, and set aside in another bowl. 4. Le…
Steps to make tofu fish: 1. Clean the grass carp by removing scales, gills, and internal organs, then cut it open along the back to remove bones, head, and skin. Slice the cleaned fish meat into thick pieces; split the fish head and remove the teeth for later use. 2. Heat oil in a wok, sauté scallions and ginger, add cooking wine, then add the fish head and water. Boil over high heat to make fish stock. 3. In the wok...
The “Wanjiang” brand of river crabs is an aquatic product trademark registered and created by the Anqing City River Crab Professional Association. It was established by integrating over ten local crab brands in the city, with the goal of building a well-known, high-quality river crab brand that represents the best of Anhui and enjoys national renown. These crabs come from 1.7 million acres of pristine, unpolluted natural lakes across the city, with their core production areas being Wuchang Lake, Baidang Lake, Huanghu Lake, Bohu Lake, and Pogang Lake. They are large, plump, delicious, and nutrient-rich, celebrated for being entirely natural and ecologically produced, with an annual output reaching 6,000 tons. Since 2003, the brand has successively obtained national certifications for green food and organic food quality. It has participated in the First China Crab Festival, the China International Agricultural Products Trade Fair, and the Anhui (Shanghai) Agricultural Products Exhibition, earning titles such as “China’s Top Ten Famous Crabs,” “China’s Top Ten Aquatic Product Brands,” and “Anhui Famous Brand Agricultural Product.” The products have entered supermarkets in cities such as Beijing, Shanghai, Hangzhou, Nanjing, Wuhan, and Guangzhou, and are exported to the Hong Kong and Macau markets. This year, they also made their first successful entry into the Taiwanese market, winning widespread favor among consumers. For this promotional event, the city’s River Crab Professional Association has unified the quality standards, trademarks, and packaging for the “Wanjiang” brand. Through this promotional push in the capital, the “Wanjiang” brand river crabs are expected to gain more opportunities to be served at state banquets.
White Eel of Yingjiang The white eel has a long, snake-like body that can grow up to 1.3 meters in length. Its front part is cylindrical, gradually becoming laterally compressed toward the rear, with a slender tail and a pointed, elongated head. The snout is blunt and slightly flattened; the mouth is large and terminal. Both the upper and lower jaws as well as the vomer bear fine, sharp teeth. The lips are thick and fleshy. The anterior nostril is near the tip of the snout, short and tubular, while the posterior nostril is located in front of the eye and is not tubular. The eyes are of moderate size. The gill openings are small, situated below the base of the pectoral fins, and are separate on each side. The lateral line is well-developed and complete, with fine, long scales hidden beneath the skin. The dorsal fin is low and long, with its origin closer to the head than to the gill openings. The distance between the origins of the dorsal and anal fins is shorter than the length of the head but longer than half of it. There is no pelvic fin. The anal fin is low and long, connected to the caudal fin. The caudal fin is short and rounded. The body is grayish-black on the back and grayish-white or light yellow on the belly, with no spots.
The miniature farm tools were first created by folk artist Du Yijie, using wood as the material to intricately carve various traditional and modern farming implements in miniature form. This craft features a novel and unique concept, utilizing wood as the medium to miniaturize and carve a wide range of farming tools from different eras. The craftsmanship is exquisitely fine and remarkably lifelike. Mr. Du Yijie’s miniature farm tools won a gold award at the “First China Folk Art Expo” in Beijing…
Ingredients: Dried scallops…12g, cooking wine…15g, white radish…500g, wet starch…10g, ham…10g, chicken broth…300g, rock sugar…1.5g, chopped scallions…5g Preparation: 1. Rinse the dried scallops to remove any dust, place them in a bowl, add the cooking wine and 50g of water, steam until soft, then remove and mash. Strain the liquid, discarding any sediment, and reserve the broth. Select lean, raw ham and slice into 2cm-wide, 5cm-long pieces. Peel small round radishes, trim them into cylinders, carve gear-like patterns on the surface, then slice into 0.5cm-thick gear-shaped pieces.
"Fermented and Drunken Fish" is a traditional folk product from ancient China, which was listed as an "imperial tribute" as early as the reign of Emperor Taizong of the Song Dynasty. This product boasts a fragrant aroma, tender red flesh, soft texture, and long shelf life. It retains the original flavor and nutritional value of fresh fish while avoiding the common taste of salted fish. It is a convenient and quick-to-prepare delicacy for modern households, …
"Midnight Bloom" brand bitter buckwheat herbal tea, fragrant tea, and buckwheat pumpkin tea retain their natural color, aroma, and taste as a genuinely green food product. They offer benefits such as clearing heat and detoxifying, lowering blood sugar and pressure, and are rich in nutrients. The "Midnight Bloom" brand buckwheat husk pillow core helps invigorate the brain, improve vision, and remove dampness. This product was honored as a provincial science and technology Spark Program product in 1998…
"Dabie Mountain Flower Mushrooms" are a renowned local specialty of Yuexi County, classified as a pollution-free green food. Through scientific formulation, careful ingredient selection, and cultivation of premium varieties, these mushrooms are of high quality, with an attractive shape, vibrant color, thick flesh, and a rich, fragrant aroma. They are a highly nutritious edible fungus. Renowned both in China and abroad for their unique flavor, they are bestsellers across the country…
White Rice Shrimp remain snow-white even after being cooked. Dishes made with them are excellent in color, aroma, and taste. It is often said that “Chaohu White Shrimp are the best under heaven.” White Rice Shrimp also have medicinal properties, helping to eliminate pox sores, promote lactation, strengthen the body and enrich essence, as well as detoxify. (Anqing)…
Anqing’s Mai Longxiang Pastries have a history of over 100 years. Their name is inspired by the line “The wheat fields ripple in the breeze, fragrant with cakes and pastries” from the poet Su Dongpo. There are more than 350 varieties. Mozi Cake is a traditional product with a century-long history; it has a dark color, is rich, sweet, and oily, melts in the mouth, leaves a lingering fragrance, and is said to nourish the lungs, relieve coughs, improve digestion, and darken hair. Traditional Chinese-style cakes are golden in color, soft and fluffy when bitten into, sweet, elastic, evenly textured, and free of impurities—perfect for the elderly and young children.