What are the specialties of Ji 'an?

Ji 'an is a prefecture-level city in Jiangxi with a long history. It is one of the earliest ancient county towns in Jiangxi and one of the cradles of Jiangxi culture. Let's see what's special in Ji 'an!

Ji' an specialty one: Yonghe tofu

Yonghe tofu is a traditional famous food in Ji 'an, Jiangxi Province, with a very long history, which originated in the Southern Song Dynasty. Using soybean as the main raw material, tofu was made by traditional stone grinding method. Tofu is delicate, thick, smooth and crisp, and contains many essential trace elements such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein.

Ji 'an Specialty 2: Xiajiang Rice Noodles

Xiajiang rice noodle is a traditional famous food in Ji 'an, Jiangxi Province, with a very long history, which originated in Jiajing period of Ming Dynasty and has a history of 460 years. Dry rice flour is selected as the main raw material, which can be fried, boiled, steamed, fried and cooled. No matter what method is used, rice noodles taste smooth and refreshing, with lingering fragrance, which is very delicious.

Ji 'an Specialty 3: Suichuan Kumquat

Suichuan kumquat, salted duck and dog brain (tea) are known as the "three treasures of Suichuan". Known as "golden color, large skin, thin taste and sweet taste", it has the effects of "relieving cough, regulating qi and resolving phlegm". The county's existing kumquat planting area is 75,000 mu, with an annual output of fresh kumquat140,000 kg, ranking first among the four kumquat producing areas in China in terms of area, yield and fruit quality. Suichuan was named "the hometown of kumquat in China" by the Ministry of Agriculture in 197.

Ji 'an Specialty 4: Anfu Ham

Anfu ham has exquisite materials and fine processing. The leg material is selected from a kind of "Anfumi pig" raised in the northeast rural area of this county. This kind of pig is small in size, short in feeding cycle, fine in bone and tender in meat, and suitable for curing ham. When purchasing, strictly follow

Acceptance standard specification, boars, sows, sick and disabled pig legs are not used. When processing, the season should be closed first, and the "beginning of winter" begins to close its legs and the "beginning of spring" ends. Processing is not allowed in other seasons. Next is the processing technology, leg cleaning, batching and feeding.

Anfu ham has unique skills in adding salt, peeling, labeling, filling, turning over, discharging, fermentation, washing and baking, fermentation and storage, which ensures the flavor and characteristics of the product.