What are the specialties of Ji 'an? 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 so special about 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, 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 existing kumquat planting area in the county 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.

Ji 'an Specialty 4: Anfu Ham

Anfu ham is exquisite in materials and fine in processing. 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, it shall be checked and accepted in strict accordance with the standards, and boars, sows and sick pig legs shall not be used. When processing, the season should be closed first, starting from "beginning of winter" and ending at "beginning of spring". Processing is not allowed in other seasons. Secondly, in the processing technology, Anfu ham also has unique efforts in leg cleaning, blending, adding salt, peeling, labeling, canning, turning over, canning, fermentation, washing and baking, fermentation, storage and other links to ensure the flavor and characteristics of the product.