What are the specialties of Ji 'an? Jiangxi Ji 'an specialty?

Ji 'an's specialties include glass fish with a purse, Yonghe Tofu, Xiajiang Rice Noodle, Dujia, Blood Duck, Suichuan Kumquat, Anfu Ham, Suichuan Salted Duck, Taihe Pickled Sauerkraut, Gougunao Tea, Taihe Silky Chicken, Yongfeng Tea Oil, Jinggang Bamboo Shoots and Denglong Powder Taro.

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, the rice noodles taste smooth and refreshing, leaving a fragrance, which is very delicious.

Ji 'an Specialty 3: Suichuan Kumquat

Suichuan kumquat, salted duck and dog brain (tea is known as the "three treasures of Suichuan". Known for its golden color, thin skin 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, and the annual output of fresh kumquat is140,000 kg, ranking first among the four kumquat producing areas in China in terms of area, yield and fruit quality. From 65438 to 0997, Suichuan was named "the hometown of kumquat in China" by the Ministry of Agriculture.