In the milky-white, thick soup, besides the fish head, take a scoop and you’ll find fish maw, sea cucumber, clams, fresh mushrooms, shrimp, and more—hence the name “Eight Treasures.” The entire fish soup is rich, creamy, and extraordinarily delicious, yet refreshingly clean on the palate, with the flavor of the fish subtly carrying a sweet and nourishing freshness. …
Fengjing Preserved Pig Trotters, produced in Jinshan County on the outskirts of Shanghai, have a history of over a hundred years. They are meticulously made from the trotters of purebred “Fengjing pigs” with black skin. These black-skinned pigs have fine bones, thin skin, and a well-balanced ratio of fat to lean meat. Once cooked, the trotters remain intact in shape, with a bright red hue, tender and fine-textured meat. When served hot, they are crispy yet not falling apart, with a rich but not greasy broth; when served cold, they are …
“As in summer loquats glow bright as oranges, each year the first fruits are what we savor.” In Qingpu District, the beautiful backyard of Shanghai, lies the Lianyi Loquat Ecological Garden, covering an area of 390 acres. Since 2012, it has successively been awarded titles such as “Shanghai Science Education Base,” “Shanghai Integrity-Creating Enterprise,” “National Demonstration Site for Leisure Agriculture and Rural Tourism…”
Qingpu’s Liantang is a long-renowned water bamboo production base in the suburbs of Shanghai, with over 30,000 mu of water bamboo planted annually and more than 70,000 tons of water bamboo brought to market. Although the water bamboo industry has brought substantial income to local farmers, the more than 1,000 tons of water bamboo leaves generated each year have become a headache for the people of Liantang. In the 1990s...
This fish soup is a famous dish from Qingpu District. Method: Bring water to a boil. First, quickly blanch the silver fish in hot water using a strainer to remove any fishy taste. Remove and set aside. Slice mushrooms and carrots. Heat oil in a pan, sauté chopped scallions and ginger until fragrant, then add the sliced mushrooms and carrots and stir-fry. Pour in broth and bring to a boil, then add the silver fish and bring to a boil again. Mix cornstarch with water to make a slurry and add to thicken the soup. Season with salt and white...
Debone the eel and cut it into 8 cm segments. Slice each segment along the grain into 3 pieces, then mix with the seasonings and marinate for about 10 minutes to let the flavors penetrate. Trim the tough fibers from the asparagus and cut it into sections. Remove the seeds from the green and red bell peppers and slice them into thick strips. Blanch all the ingredients in boiling water. Heat oil to 120°C and deep-fry the eel pieces until golden brown, then remove and drain the oil...
Food Story: Nuoshui refers to the Xiaotong River. In the days when transportation was underdeveloped, boatmen lived on their boats year-round. Since fresh vegetables couldn’t be stored for long, they used their spare time to cast nets and fish in the river. They then stewed the fish with Sichuan peppercorns, dried chili peppers, pickled vegetables, salt, and cured meat, creating the delicious and fresh “Boatman’s Fish,” which...
Dish Story: Tremella is known as the flower of heaven and earth. Wulu Stream in Chenhe, Tongjiang, is the birthplace of Tongjiang tremella. After years of dedicated research, Chinese Master Chef Li Changlin crafted this tremella delicacy—Fog Dew Tremella Buns—using a combination of traditional methods and modern techniques. The buns are soft yet elastic, glossy with delicate folds, thin-skinned and generously filled, offering a fragrant and delicate taste...
Located in Enyang Town in northeastern Sichuan, the area has a long history of growing green vegetables, which are popular in markets across northern Sichuan counties and towns. Currently, its large-scale production of pollution-free vegetables—including carrots, ginger, green beans, seedless fruit cucumbers, lotus roots, cauliflower, celery, and various melons—holds a significant share in major vegetable markets and supermarkets across Bazhong City, counties, and districts...
Enyang Specialty — Nationally Renowned Enyang Bamboo Mats
Guanyinjing Pressed Duck boasts a long history and is highly favored by consumers both within and outside the province. With over a century of refinement, this pressed duck is renowned for its exceptional craftsmanship and superior quality. It gets its name from Guanyinjing in Enyang District, Bazhong City. Having a history of more than 100 years, Guanyinjing Pressed Duck has long been celebrated for its excellent color, aroma, taste, and appearance. The processing of the pressed duck is mostly done…
Enyang Grapes Enyang Grapes are a traditional specialty industry of Enyang District, Bazhong City, with a long history of cultivation. They are natural green food products. With a pure taste, no pollution, and rich nutrition, they make great gifts for family and friends, and are excellent for both winemaking and eating. Enyang Grapes are large in size, thick-skinned, low in juice but high in water content, with easily separable skin and flesh. Their flavor is pleasantly sweet and sour, and the flesh is covered with a thin layer...
Enyang has a long history of growing ginger. The Republican-era *Bazhong County Annals* listed Enyang ginger alongside silk, medicinal herbs, and timber from Bazhong as export commodities. Rich in amino acids and with a warm, pungent, and delicious flavor, Enyang ginger is an essential seasoning in cooking. It also offers medicinal benefits such as inducing perspiration to relieve the exterior, soothing the stomach and preventing vomiting, clearing the lungs and resolving phlegm, as well as warming yang and eliminating water retention...
Sichuan’s only red sugarcane, unique to Enyang, is widely known by the nicknames “crisp-jointed” and “sweet to the core.” It has long enjoyed a stellar reputation, becoming a renowned specialty product of Enyang. Sugarcane cultivation is a traditional industry in Enyang Town and an important source of income for local farmers. Villages such as Xiaoguan and Shima in Enyang Town feature many shallow hilly plateaus that are sunny, sheltered from the wind, and blessed with fertile soil—ideal conditions for growing sugarcane...
Enyang Chuanming Ginseng is the dried root of the Umbelliferae plant Chuanming Ginseng. It is a perennial herb, growing 30cm to 50cm tall. The rhizome is slender and long; the root is cylindrical. The stem is solitary or in a few numbers, with a purplish-red base. The basal leaves are rosulate, with leaf blades broadly triangular-ovate in outline, measuring 6cm to 20cm in length, and are tri-pinnately divided 2–3 times...
As early as over 700 years ago, wild ginkgo trees were introduced and planted in courtyards. Deep in the mountains of Enyang District grow several ancient ginkgo trees, but none have documented records. After the liberation, people’s understanding of ginkgo gradually deepened, and the pace of development and utilization accelerated. During the national survey of biological resources, it was discovered that large numbers of wild ginkgo trees are distributed throughout the dense forests of Enyang District...
Dish Introduction: “Wash off bristles, slice into squares; boil sugar with water to make a paste. Add MSG, salt, garlic, and yellow wine, star anise, ginger, scallions, and chili king. The pork chunks are exquisitely cooked with full flavor, the heat just right for a long-lasting aroma. 0 There's often poetry lingering here, finding this in a tavern brings sheer delight.” A dish of “Braised Pork from Qingyu” is ready...
Dish Introduction: Tang's braised duck is widely renowned in Bazhong. It uses free-range ducks from Enyang, carefully braised in aged brine with secret spices that have been passed down for nearly a century. The unique cooking technique ensures the skin is tender yet not greasy, and the meat is lean but not tough—making it suitable for all ages. …
Food Story: The Ba River in Baiyi is abundant in fish, and there has long been a tradition of not holding a feast without fish. White Jade Fish Soup was originally a dish for the elderly, the weak, and women recovering from childbirth, and it became widely popular among the residents of the ancient town. In the 1980s and 1990s, after careful refinement by the fifth and sixth generations of inheritors of the “Baiyi Whole Fish Banquet,” a version was created using ecologically sourced ingredients, with extremely simple seasonings, resulting in a soup that is delicious, fresh, and as white as jade—perfectly suited to modern preferences for healthy and nutritious food.
Dish Introduction: Made primarily with locally sourced Nanjiang yellow goats, this dish uses carefully selected ingredients. The soup is milky white, bright in color, deliciously savory without any gaminess, and the meat is tender yet not mushy—offering a unique flavor that locals take pride in as one of their signature dishes.…