Method 1. First, make the dough wrapper, the oil pastry, and the filling separately. 2. Mix all the ingredients for the dough wrapper and let them rest for about 20 minutes. 3. Mix all the ingredients for the oil pastry until smooth and set aside as a batter. The oil pastry requires some pre-toasted low-gluten flour—you’ll need to toast it in advance.~ 4. Most…
Braised Pig’s Head Six years ago, the first nationally patented signature dish — “Braised Pig’s Head” — became a sensation in Beijing. Now, this patented offering from Jin San Yuan Restaurant in Chaoyang District has been given a new twist — Braised Wild Boar’s Head. What diners love about “Braised Pig’s Head” is its pure aroma, pleasant texture, and balanced nutrition. And the version made with mountain black pork,
Stir-fried Spicy Chicken and Stewed Spicy Chicken are both made with boneless chicken cut into small cubes, but Stir-fried Spicy Chicken is not thickened with starch during cooking. In contrast, Stewed Spicy Chicken uses a whole young chicken with bones, cut into inch-sized pieces. The chicken is stir-fried until caramelized, then cooked with finely shredded fresh red chili peppers added to the pot. It is simmered over low heat until extremely tender, without adding any sauce, using only a small amount of soy sauce. The broth is kept light and clear. This dish differs from home-style braised chicken, red or yellow braised chicken, and stir-fried spicy chicken, and its flavor is even more exceptional.
Shredded Chicken Aspic and Salted Chicken is a dish suitable for all seasons. In summer, "wine-soaked chicken" is preferred, in winter, "fermented chicken," but in spring, the most flavorful and visually appealing choice is "Shredded Chicken Aspic." The preparation involves using one whole young chicken, plucked and cleaned thoroughly, along with one pig’s trotter tip. Simmer them together in a broth of salted water and cooking wine until tender. Remove the chicken, discard the pig’s trotter tip, and clarify the chicken broth by straining out impurities.
Liucheng County Chunjiang Tea Factory in Liuzhou City, Guangxi, is a company that operates under a "company + farmer + base" model. The enterprise manages all tea gardens through centralized and unified management. The tea plant varieties include four national premium varieties and three provincial premium varieties. Guided by a commitment to quality and a customer-first philosophy, the teas produced by the enterprise are highly competitive in the market.
Mengshan Tea has been renowned since the Tang Dynasty as a tribute tea. Known as "immortal tea" and "tribute tea," it has long been considered a treasured fine tea in China. With a wide variety of types, each with its own unique characteristics, Mengshan Tea includes famous brands such as Yellow Sprout, Stone Flower, Sweet Dew, Myriad Leaves, Silver Leaf, and Jade Leaf Evergreen. These have gained popularity in the international market. "E'mei Mao Feng," a premium tea produced in Fengming Township, Ya'an, won the gold award at the National Quality Food Selection and Exposition in 1985, and since then, the aroma of "E'mei Mao Feng" tea has spread overseas. (Ya'an)
Wengqigou Mountain Village, at an altitude of 970 to 1,280 meters, features continuous peaks, lush vegetation, evergreen landscapes all year round, frequent clouds and mist, excellent ecology, and fertile soil. The region’s unique natural conditions and climate are highly suitable for tea cultivation, naturally yielding high-quality tea. Moreover, the tea area is also the hometown of “the Great Scholar of the Southwest” Mr. Moyou
Shuiman Tea, one of Hainan's famous teas, is made from wild large-leaf tea leaves sourced in the Wuzhishan Mountains using traditional handmade techniques. It gets its name from Shuiman Village in Shuiman Township, Hainan. Since ancient times, wild tea has been produced in Shuiman. Once processed into green tea, it came to be known as "Shuiman Tea," renowned for its high quality, though production has always been limited. During the Qing Dynasty, it was even served as a tribute to the imperial court. It is mainly found in the Wuzhishan area, with low yields, and is well-suited for making green tea.
Chengmai Wanchang Bitter Tea is cultivated using advanced seedling techniques, propagating and promoting planting from thousand-year-old wild tea tree branches in the Wuzhishan area of Hainan. It has now developed 2,000 acres of high-yield bitter tea gardens, generating an annual output value of over 15 million yuan, with products highly favored by consumers. Bitter tea is a precious health product in ancient China used both as medicine and beverage...
“Tea as a beverage originated with Shennong.” This is probably the earliest written record of tea. “Shennong tasted hundreds of herbs and encountered seventy-two poisons in a single day, but was cured by tea.” This may be the most primitive use of tea, yet it reveals its most fundamental function. Located in Gusheping Village, Shiwo Township, Wanyuan City, the *Record of Planting Tea in the Ziyun Terrace*...
Jinxiu Yao Autonomous County is located in the central-eastern part of Guangxi, within the Dayao Mountain area. The region boasts dense forests, high mountains with frequent fog, fresh air, fertile soil, excellent water quality, mild climate, and abundant rainfall—offering uniquely favorable natural and climatic conditions as well as ecological advantages for tea production. Jinxiu is widely recognized as one of the most suitable regions in China for tea cultivation.
Yingfeng Tea The Qijiang Laoyingshan area in Qijiang features a cool and moist climate, with slightly acidic and fertile soil—ideal conditions for tea cultivation. The tea leaves produced here are thick and have an excellent color. In 1996, Chongqing Yingfeng Tea Co., Ltd. collaborated with Southwest Agricultural University to jointly develop two tea brands, “Yingfeng Chunluo” and “Yingfeng Yurui.” These teas are tightly rolled, dark green, and shiny in appearance.
Luzhou Fengyu Tea is a famous specialty tea variety from Luzhou City, Sichuan Province. Grown in the Meiling Mountain Range—known as the hometown of early-spring premium teas in Sichuan—the tea is named for its resemblance to a phoenix’s feather. It is characterized by a fresh, mellow flavor and is a naturally grown, pollution-free tea product. It has won numerous provincial and national quality awards. Among the beverages most cherished by people...
Taijiang Kuding Tea is a specialty of Taijiang County in Qiandongnan Prefecture, Guizhou Province. It is made from refined natural wild medicinal plants and is considered a premium health beverage. Rich in various trace elements essential to the human body, it offers multiple benefits such as improving eyesight, clearing heat, reducing swelling, beautifying the skin, and providing nourishment. Its leaves taste bitter initially and then sweet, with a refreshing and cool flavor. Kuding tea is widely consumed among various ethnic groups in southern China.
Rongshui Miao Autonomous County is located at the northern foot of Liuzhou City. It is part of the eastern extension of the Yunnan-Guizhou Plateau mountain range, one of the birthplaces of world tea. The area is home to four nature and wildlife reserves: the Jiuwanshan National Nature Reserve, Yuanbaoshan National Forest Reserve, Guangxi Giant Salamander Nature Reserve, and the Yuanbaoshan National Wild Tea Germplasm In-situ Conservation Area.
Liulong Tea is produced in Longma Village, Liuzhai, Nandan County, Guangxi, located at the southern foot of the beautiful Yunnan-Guizhou Plateau. Originally named “Liuzhai Longma Tea,” it was later renamed “Liulong Tea.” The new name has a dual meaning: it refers to its production origin in Longma Village of Liuzhai, and it draws inspiration from the hexagram text of Qian (The Creative) in the I Ching — “riding the six dragons to govern the heavens” — symbolizing ceaseless movement and progress. Historical research indicates that tea cultivation in Longma Village began approximately 800 years ago during the Song and Yuan dynasties.
With a tea-producing history of over 300 years, Lingshan tea is renowned for its high aroma, rich flavor, and long-lasting brew. Its main products include black tea, broken black tea, green tea, jasmine tea, and oolong tea. In 1998, at the China International Famous Tea Exhibition held in Beijing, Lingshan’s Anchang Fulu tea and Maofeng Jasmine tea were recommended as China International Famous Teas.
In China, whether among scholars and officials or those who merely dabble in refinement, books, swords, tea, and the guqin are regarded as cherished hobbies and symbols of taste. Tea, this wonderful thing, is truly marvelous—excellent for both health and self-cultivation. In Kaixian, tea is grown on almost every mountain. The Jiapu Records of Kuizhou Prefecture from the Jiaqing era of the Qing Dynasty states: “Tea from Tea Ridge in Kaixian boasts an exceptional flavor, and no other plants grow among the tea bushes.” The Tang Dynasty Chancellor Wei Chuhou also composed poetry about Tea Ridge in his Twelve Scenic Poems of Shengshan. Among all teas, Dragon Pearl Tea stands out as the finest—fragrant, pure, sweet, and thirst-quenching, with a lingering aftertaste. Individual leaves stand elegantly apart, while clusters brew thick and rich, as if dancing. Its appearance features tightly rolled leaves with visible white downy tips, oily and intact. The infusion is a clear yellowish-green, highly resistant to over-brewing. Drinking it refreshes the spirit, relieves fatigue, invigorates the mind, and sharpens the eyes. When brewed with water from Longjing, the tea's form becomes even more exquisite, and its taste even better—an indescribable delight. As early as the Tang Dynasty, it was listed as a tribute tea. After the founding of the People’s Republic of China, it consistently ranked first in Sichuan Province’s famous tea evaluations. However, due to its limited production, it could not meet the demand of tourists in the Three Gorges region, making it all the more precious. The Three Gorges area is rich in water and mountains, and thus also abundant in tea. Tea absorbs the spiritual essence of the Three Gorges' mountains and is steeped in the charm of its waters. Savoring it while admiring the scenery of the Three Gorges is truly one of life’s great pleasures. The area where Dragon Pearl Tea is produced features the rugged and striking Yangsi Gorge, hot springs and karst caves in diverse forms, and the pristine waters of the Donghe River. When you visit such a place and taste its tea, your interest is naturally piqued. During the season of high spirits, drifting along the “sea-like” waters of the Three Gorges by boat and riding the waves adds yet another layer of enjoyment. Walking across the land of Kaixian, though it is just a corner of the Three Gorges—a place only reached when water levels are high (Kaixian is less affected during dry seasons)—among these “three wonders,” I seem to glimpse the diligence and wisdom of my fellow villagers, filling me with hope for tomorrow. Today, no matter how much we reminisce about history or long for our homeland, the waters of the Three Gorges will rise, and loved ones will be relocated elsewhere. So, let us offer them our “three wonders.” Such gifts carry less of the mundane and more of genuine emotion. As time passes and nostalgia lingers, true feelings remain forever. Open a scented fan to gaze upon the Three Gorges, and let the gorge breeze soothe your weariness; lie on a cool mat with your pillow against the gorges’ river, and shout a work chant to dream yourself back home; sip a cup of Dragon Pearl Tea to warm the dialect of your hometown—the fragrance of the native land travels far and wide. (Kaixian)
Traveling along the various roads in the Alishan mountain area, you’ll be greeted by expansive, lush green tea plantation landscapes. Over the past decade, tea has become the region’s most significant cash crop. The main tea varieties grown here are Oolong and Jin Xuan. Alishan High Mountain Oolong Tea is typically cultivated at mid-elevations of over 1,000 meters in cool, misty hillside environments. The area enjoys year-round cloud cover, abundant moisture, plentiful sunshine, and clean, high-quality water. Coupled with refined tea processing techniques, these conditions create what could be described as “a blessed land with skilled people.” The tea not only boasts a pure and fragrant quality, but also offers a sweet, smooth, and mellow taste that lingers well through multiple infusions—making it a premium-grade tea. Local tea farmers have mastered the unique characteristics of Alishan tea, using semi-fermented green tea methods to highlight the distinct qualities of high mountain tea, which has earned widespread acclaim within the tea community. Among Alishan high mountain teas, the Zhulu Tea from Shizhuo and Longzhu Tea from RuiLi are particularly renowned. Zhulu Tea features a clear golden-yellow infusion, an aromatic fragrance, and a sweet, pure, and smooth taste that has garnered high praise. Longzhu Tea not only embodies the refined qualities of high mountain tea, but also stands out as one of the representative high mountain teas of Alishan, thanks to its superior production techniques and successful sales channels. (Chiayi)
The “Three-Course Tea” is a unique hospitality custom of the Bai people. It is said that this “Three-Course Tea” originated as a ritual for the Bai families to welcome their sons-in-law. As an art form, tea tasting was documented as early as in the Tang Dynasty’s Manshu (Book of Barbarians). More than a thousand years ago, during the Nanzhao Kingdom…