The Gu Shan Red Bean Tree can be called a marvel. Located in Hongdou Village, Gu Shan Town, southeast of Jiangyin City, it is also known as the Love Tree. Legend has it that it was planted by Prince Zhaoming of the Liang Dynasty. The fruit it bears, the red bean, is also known as the love bean.…
Pufferfish are aggressive creatures that feed on small fish, shrimp, and various shellfish. When threatened, they inflate their bodies into spiky, round balls, making it difficult for predators to swallow them. The toxicity of pufferfish toxin ranks among the top ten in the world, being 1,000 times more poisonous than—. A one-jin (500g) pufferfish can contain about...
Dinggui Fish — A unique fish species native to China’s Yangtze River basin, it comes in various colors including yellow, green, blue, and white. It is known for its delicious meat, high protein content, and especially its richness in DHA (docosahexaenoic acid), earning it a reputation as a green health food that is popular worldwide. It is a freshwater fish. Cooking method: steamed with soy sauce.…
Pufferfish – “In spring islets reeds sprout new, on banks spring blooms fly. When pufferfish appear, they rank above fish and shrimp in price.” This is the praise of the famous Northern Song Dynasty poet Mei Yaochen for the delicacy of pufferfish in season. Pufferfish were anciently called “yu gui,” commonly known as the “belly-puffing fish,” capable of making a “gu gu” sound. Their bodies are spindle-shaped, with purple fins, bluish-black backs, white bellies, round heads, small tails, and tiny eyes, un…
Preparation process: blanching the fish, slicing into strips, cooking the soup, frying the strips, skimming the foam, blending the soup, simmering the strips, and serving with soup strips — the process is quite a sight: using scissors to cut the eel into strip-like pieces. It’s a pity that the eels have already been cooked to death before this “execution.” Blending the soup: the water temperature needs to be around 75–80 degrees Celsius in order to drip the pre-mixed duck egg into the soup, forming egg flower…
In developing modern service industries, priority is given to producer services. Taking advantage of the opening of Phase I of Xinglong Port and the construction of the Taizhou Yangtze River Highway Bridge, efforts are being made to vigorously develop warehousing and logistics projects relying on port facilities, creating a modern logistics base that enables “river-sea combined transport and seamless land-water connectivity.” The focus is also on building supporting service platforms such as raw material distribution, technological R&D, and product testing aligned with Yangzhong’s three key pillar industries, while advancing the market-oriented operation of corporate R&D institutions such as the electrical testing station of Daqo Group. Leveraging the brand influence of the “Hometown of China’s River Delicacies,” popular tourism offerings such as “river delicacy tastings,” “farmhouse stays,” and “fishermen’s experiences” are being developed along the river. Development is accelerating for the Leigong Island Ecological Agriculture Sightseeing Park and the River Delicacies Food City, with efforts to cultivate a number of large-scale, distinctive tourist attractions. Based on the renovation of the former administrative center, expansion and upgrading of the central business district in the old urban area are being accelerated; urban expansion to the south and west is being promoted to boost the prosperity of urban commerce and trade; and the construction of village-level convenience service points is being sped up to build a commerce and trade circulation network covering both urban and rural areas.
Sprout grass, also known as golden flower vegetable, southern alfalfa, or grass head, is a vegetable extensively cultivated in Yangzhong City (a national ecological demonstration area). It grows in autumn and winter, naturally free from pests, and requires no pesticides or chemical fertilizers throughout its growth cycle, making it a truly pollution-free green food. According to the Ming Dynasty’s *Compendium of Materia Medica*, sprout grass can “...
Chaoyang Lake Figs are a premium variety of figs originally from France, introduced and cultivated by the company in 2011, with an average single fruit weight of 40–60g. When ripe, the skin is greenish-yellow and the flesh is light pink. The soluble solids content exceeds 16%, offering a sweet and fragrant flavor with top-quality taste. They are not only ideal for fresh picking and eating but also highly suitable for processing...
The breeding base of the Yizhong City Lvyuan Cordyceps Chicken Professional Cooperative is located in the Lvyuan Ecological Sightseeing Park on the outer bank of the Yangtze River in Mingfeng Village, Youfang Town, covering an area of 300 mu. The base includes a 25-mu free-range area for Taihu grass chickens, a 700-square-meter brick-concrete chicken coop, and a 1,300-square-meter shed. All grass chickens are raised in a completely natural, free-range environment. Alfalfa is planted in the free-range area to serve as feed for the Taihu chickens. Chicks are given small daily supplements of wheat bran and rice husk during brooding and free-ranging, and all feed comes from the cooperative’s own planting base. The feed for adult Taihu grass chickens mainly consists of grass and insects, resulting in healthy chickens and highly nutritious, delicious eggs.
The Yangtze River Willow Weaving Craft Factory in Xilaqiao Town, Yangzhong City, was established in 2003. It is a specialized enterprise engaged in the production and sale of willow weaving and willow products. The factory is a leading enterprise in the development of willow weaving in Yangzhong City and serves as a core member of the "Yangzhong City Willow Weaving Association." In 2008, the legal representative, Qin Guilan, adopted a business model based on voluntary participation and mutual assistance among farmers...
Yangzhong Jinrun Agricultural Science and Technology Co., Ltd. is a leading modern agricultural enterprise specializing in the cultivation, deep processing, and sales of rice sprouts (also known as caotou or jinhua cabbage). For many years, the company has been rooted in Yangzhong, known as China’s Puffer Fish Island and the Hometown of River Fresh Delicacies, dedicating itself to developing and offering “natural, organic, nutritious, and delicious” rice sprout-based…
Duck egg white and duck blood is a sealed, boxed duck blood product developed by Guangyuan Soy Products Co., Ltd. in response to the current chaotic market for duck blood products, where some enterprises and small workshops operate without licenses, and counterfeit and substandard duck blood products are rampant. It is produced using modern technological processes and meets hygiene standards, and has obtained QS certification. Duck egg white and duck blood utilizes patented…
Yangzhong River Shrimp is a specialty of Yangzhong City, Zhenjiang, Jiangsu Province. Yangzhong River Shrimp, Yangzhong City Fisheries Association 11946911, shrimp (live)...
Yangzhong River Crab is a specialty of Yangzhong City, Zhenjiang, Jiangsu Province. The river crab, scientifically known as Eriocheir sinensis, is commonly called crab, hairy crab, or hairy prawn, among other names. It is an important and highly prized aquatic product. In natural water bodies, river crabs are widely distributed, but among all river systems, those from the Yangtze River system are especially renowned for their delicious taste. Yangzhong River Crabs utilize the natural resources of river water and riverbanks...
Yangzhong Sprouting Grass is a specialty of Yangzhong City, Zhenjiang, Jiangsu Province. Sprouting grass, scientifically known as yellow sweet clover, is commonly called golden-flower vegetable, clover, or vegetable tops. Originally from India, it was brought back to Chang’an by Zhang Qian during the Han Dynasty’s missions to the Western Regions for trial cultivation. It is one of the ancient wild vegetables and has been cultivated in Yangzhong for over 200 years. Sprouting grass is a...
Yangzhong hairtail is a specialty of Yangzhong City, Zhenjiang, Jiangsu Province. The fish has small, edible scales, numerous fine and soft bones, and delicious meat, making it one of the Three Delicacies of the Yangtze River. Cooking methods include steaming, pan-frying, and braising. The best time to enjoy hairtail is before the Qingming Festival, when its many fine bones are soft enough to be eaten along with the flesh...
Yangtze River white shrimp — Produced in the riverside areas of the lower Yangtze River, these shrimp have a spawning period around the Dragon Boat Festival each year. They feature thin and soft shells, an overall light bluish color, and measure 4–8 cm in length. Their heads have whiskers, their chests bear a pair of pincer-like claws, their eyes are prominent, and their tails are forked. The meat is tender, the shell is thin, and the flavor is delicious. Cooking methods: blanched or seasoned with salt and pepper. …
River Mandarin Fish — Its scientific name is Siniperca chuatsi, also known as Perch Mandarin. It is a unique fish species native to the Yangtze River basin in China and belongs to the order Perciformes in fish taxonomy. The flesh of the Mandarin Fish is rich, firm, and delicious, high in protein with few bones. It is believed to nourish internal organs, benefit the spleen and stomach, invigorate the gastric system, and treat deficiencies. Cooking methods: Crossing the Bridge style, steamed.…
Duck-billed fish — a major freshwater fish species in the Yangtze River basin. Its flat, elongated mouth resembles a duck's bill but is several times longer. The fish has a smooth, dark gray body that looks like a small dolphin and is scaleless. Its flesh is tender, delicate, and delicious. Cooking methods: diced chili, braised.…
Freshwater Humphead Wrasse—belonging to the Labridae family, scientifically known as the Ripple fish, is a species unique to China’s Yangtze River basin. Its body color displays vivid hues depending on its habitat. The Humphead Wrasse serves both as a high-end ornamental fish and a premium edible fish, boasting delicate and exceptionally tender flesh, making it suitable for upscale banquets. Cooking methods: steamed whole, stir-fried fish balls.…