The Black Peach belongs to the hard-shelled walnut subgroup of the southern variety group, primarily growing at altitudes between 200 and 1,200 meters. It is distributed across towns such as Xinqiao, Furong, and Jinyuan in Changshan County, with the largest concentration found in Qianshan, Yanbei, and Xilingang of Xinqiao Township. The Black Peach is a wild fruit native to high-altitude regions and has been cultivated by humans for 200 years. It is named for its dark appearance...
Xiyi inkstones have a history of over a thousand years. From the Ming to the Qing dynasties, they were presented as tributes to the imperial court. The Jiangshan Arts and Crafts Carving Factory has inherited the traditional craftsmanship of Xiyi inkstones, producing a variety of styles with unique characteristics—bold and unrestrained in tone, yet novel and elegant in design. Their products have won multiple provincial and Ministry of Light Industry awards for decoration and quality, and are sold across the country...
Changshan Buddha Pomelo, also known as 87-17 Xiangpao, is a high-quality pomelo variety. In December 1997, it was awarded the Silver Prize for Quality Branded Citrus Fruits in Zhejiang Province. Changshan Buddha Pomelo is notable for its attractive appearance, moderate fruit size, sweet and delicious taste, seedlessness, high edible rate, and strong adaptability. The fruit has an excellent flavor and rich aroma...
The black peach belongs to the hard-shelled walnut subgroup of the southern variety group and primarily grows at altitudes between 200 and 1,200 meters. It is distributed across towns such as Xinqiao, Furong, and Jinyuan in Changshan, especially abundant in Qianshan, Yanbei, and Xilingang of Xinqiao Township. The black peach is a wild fruit from high mountains and has been cultivated by humans for 200 years. It gets its name from its dark appearance. The...
Changshan Huyou is a unique local citrus variety native to Changshan County, Zhejiang Province. It is a natural hybrid of pomelo and other citrus fruits and has a cultivation history of one hundred years. Changshan Huyou is notable for its tolerance to poor soil, cold climates, long storage life, and distinctive flavor. In 1986 and 1989, it was twice recognized as a national high-quality agricultural product in national citrus competitions…
Majin Dried Tofu: Made from high-quality soybeans grown in the mountains and refined using traditional methods with selected seasonings, it can be served as a cold dish or stir-fried with green and red chili sauce. …
Jinxi Grouper: Made with 400 grams of fresh grouper caught in the streams at the headwaters of the Qiantang River, braised with perilla, red chili, ginger, garlic, and more. …
Qiushui Fish is one of the top ten famous dishes of Kaihua. Its uniqueness lies in the environment it comes from. Only grass carp weighing between 500 to 1200 grams, raised in unpolluted spring water, is selected. The cooking method is actually quite simple—much like making fish head tofu. The only difference is that a bit of…
Kaihua Freshwater Snails, also known as clear-water snails, are a traditional Han Chinese delicacy from Kaihua County, Zhejiang Province. Unlike common snails, they have long, slender black shells with grayish-green flesh inside. These snails live in the clean, fast-moving waters of streams originating from the Qianjiangyuan area in Kaihua. Due to the minimal mud and high cleanliness of their habitat, locals call them "clear-water snails." Kaihua Freshwater Snails are...
Category: Zhejiang Cuisine | Flavor: Sweet and Sour | Price: 10–40 RMB | Features: Crispy on the outside, tender inside, pleasant texture. Ingredients: 200g red shrimp meat, 1 can pineapple slices, 1 tsp salt, 2 tbsp flour, 2 tbsp starch, 1/2 egg white, 3 tbsp salad dressing. Cooking Method: 1. Open the can of pineapple and take out the pineapple slices…
Fermented rice cake is made by fermenting rice flour with distiller's grains. It is steamed until about 70% cooked, then topped with ingredients such as shredded pork, pickled mustard strips, or dried shrimp. A single steaming batch yields a cake about 1 cm thick, usually cut into four wedges with a cross-shaped knife. It can be eaten freshly steamed, with a soft texture and unique flavor. For an extra treat, the steamed cake can be pan-fried in vegetable oil until golden brown on both sides…
Changshan rice noodles are soft, resilient, and elastic. They don’t become mushy when boiled or break easily when stir-fried. When cooked in soups or stir-fried with various vegetables or broths, they are smooth, flavorful, and one of the most beloved dishes among locals. The way they are eaten is similar to noodles — picked up with chopsticks, they are tender and delicate, greatly stimulating the appetite. As you chew, they make a “sizzling” sound, feeling both slippery and smooth. It’s common to finish several big bowls in a row, reluctant to put down the bowl. Their smooth yet firm texture leaves a lingering aroma on the palate and offers endless aftertaste.
As the saying goes, “When dog meat is simmered three times, even the gods can’t stay put,” which speaks to its irresistible aroma. In the cold winter months, when the north wind is biting, eating dog meat warms you right up. Dog meat has long been considered a winter delicacy, but Fangcun dog meat, with its unique cooking recipe enhanced by traditional Chinese herbs, offers a taste experience like no other—so good that it’s enjoyed all year round, not just in winter…
Hericium erinaceus is a precious edible fungus. During the Ming and Qing dynasties, it was listed as a tribute under the name of "mountain delicacy." In 1979, Changshan County successfully cultivated Hericium erinaceus using the residue from wine brewing with Eleutherococcus senticosus, and later developed the “Changshan Hericium 99” strain through ultraviolet mutagenesis selection. This marked the official debut of Changshan Hericium erinaceus. In 1984, Changshan Hericium erinaceus…
Changshan Tribute Noodles are a specialty of Changshan County in Quzhou City, Zhejiang Province. “As white as silver and fragrant, delicate as silk with lingering charm”—this is the vivid description people often use for this traditional and renowned product of Changshan. For thousands of years, Changshan Tribute Noodles have been deeply loved by consumers for their unique “color, shape, aroma, and taste.” Also known as Suomian (thread noodles), these are...
QiuChuan Snowflake Cake is a specialty of QiuChuan Town, Changshan County, Quzhou City, Zhejiang Province. The Snowflake Cake from QiuChuan lives up to its reputation—its slices are as thin as paper, white as snow, melt-in-the-mouth, moderately sweet, and leave a lingering fragrance. Don’t underestimate a pack of Snowflake Cake; the production process is intricate. The glutinous rice must be washed, sun-dried, roasted, and moisturized for about a week before being dried, …
"Tears of Qingming": A very poetic name, referring to a type of rice cake traditionally made and consumed during the Qingming Festival in the Kaihua area, symbolizing tears of longing for departed loved ones. In reality, it's a small grain-sized rice ball made from rice flour, locally called "Qingming grains" in Kaihua. After hearing about it, the director of "A Bite of China 2" artistically reimagined it as "tears." During Qingming...
Wild Small Mixed Fish: This isn’t something you can easily find at just any restaurant. In fact, even in Kaihua at the source of the Qiantang River, small mixed fish are quite scarce, with only a few kilograms produced each day—getting to eat them depends as much on luck as on fate. The beauty of this dish lies in the fact that one plate contains nearly ten different kinds of wild small fish: yellowback, red...
Tibetan-style Fermented Tofu: Also known as Shangzi Tofu, where "Shangzi" means hometown, referring to the area around Majin in Kaihua. "Tibetan" and "Shangzi" are homophones. When people from Majin leave their hometown, they always pack a few pieces of dried tofu in their luggage, so that even if they are thousands of miles away, they can still recall the taste of home. The origins of Tibetan-style Fermented Tofu are unknown. As a plant-based protein, tofu...
Suzhuang is a town in Kaihua County, bordering Jiangxi Province. The locals enjoy steaming rice flour mixed with meat or vegetables, a dish known as “steamed rice flour” or “steamed dishes.” The people of Suzhuang serve Suzhuang Steamed Rice Flour to guests, and it is also a must-make dish during festivals, house-building celebrations, birthdays, weddings, and funerals. Once steamed, these dishes are vibrant in color, rich in aroma, and full of flavor. They not only preserve the original taste and nutrients of the vegetables and meat but are also especially spicy and delicious, stimulating the appetite. Poultry, game meat, snails, shellfish, fish, shrimp, and various melons and vegetables can all be used to make steamed rice flour dishes. They are especially warming and appetizing in winter.