Authentic amomum from Yangchun, a precious aromatic southern medicinal herb famous for potent therapeutic effects, also widely used as a premium seasoning ingredient.

Legend says the name "Three-Yellow Chicken" was bestowed by Emperor Zhu Yuanzhang of the Ming Dynasty. Free-range in Lingxiao’s natural environment, these chickens boast fine tender muscle texture, thick breast meat and a rich savory taste, the top poultry choice for grand feasts.

These frogs only inhabit clear mountain brooks, their skin matching the color of stream stones — hence the name. They nourish the kidney yin; veteran herbal doctors recommend them for children suffering from kidney deficiency, frequent nocturnal urination and spontaneous light sweating. They taste wonderful boiled in soup, steamed or stir-fried.

A signature specialty of Yangchun brewed with snake penises, geckos and a blend of herbal ingredients. It tonifies yang and nourishes yin, widely celebrated across Guangdong Province.

Local Yangchun folklore claims harpullia trees must be planted by children and will only bear fruit after the planter passes away and the tree absorbs their vital essence. While the tale is myth, the trees are indeed easy to grow yet slow to fruit. The berries carry a balanced sweet-sour flavor and a refreshing crisp texture.

Originating from the Li Mengxin family in Gangbei Oil Mill Village, Gangmei Town, Yangchun City, this cured duck craft has a century-long history. Made from high-quality mallards via traditional handiwork, it has a bright glossy color and mellow savory flavor, with autumn and winter batches rated the finest.

These pond fish yield tender, lean meat vastly different from ordinary farmed fish. Purely organic and naturally raised, they are a household delicacy in Yangchun, a must-try for traveling visitors.

Mainly grown in Chuncheng, Mashu, Bajia and Pomian Towns, they taste sweet, glutinous and smooth with zero fibrous residue, hailed as a premium banana variety in China.

Also known as landscape tofu, it is carefully made with unique spring water from Lingxiao Mountain, pure white, silky smooth and fresh sweet to the palate.

Chunwan Town has a long history of taro cultivation. Local taros are nutrient-rich, pure-bred, high in starch and exude a strong fragrant, fluffy texture after cooking. Processed into shredded dried taro and braised taro casseroles, they make mouth-watering dishes.

Grown in Bajia Town, this long-stemmed grey-green vegetable carries a gentle natural sweetness. Neutral in nature (neither cold nor heating), it works great stir-fried or boiled in soup with a clean crisp taste, available all year round.

Shiwang Town boasts over a century of yuba production, handcrafted from local soybeans and natural spring water using traditional techniques. Sweet, chewy and aromatic, they hold their shape well during prolonged boiling and are rich in nutrients.

Chunwan Town is Yangchun’s premier chestnut producer with one annual harvest cycle. Unique local climate and soil produce chestnuts with glossy jet-black outer shells nicknamed "oily chestnuts". Their golden flesh is fluffy, powdery and richly fragrant.

Cultivated since the Yongzheng reign of the Qing Dynasty, these smooth brown beans are top-grade. Traditional Chinese medicine values them highly for invigorating the spleen, dispelling dampness and reducing swelling and bloating.

Sanjia Town has a 300-year hand-cut rice noodle tradition. Loved by consumers for their strong natural rice aroma and slippery tender texture, around 500 tons are exported annually to Singapore, Malaysia and other Southeast Asian nations.

Mainly planted in Chuncheng Town, cultivation dates back to the Ming Dynasty, propagated from ancient lychee stock. Early-maturing with bright red skin, large fruit and thick sweet flesh, they are immensely popular.

Yangchun malachite features rich moisture and striking vivid green hues, ranking first nationwide in quality. It is designated Yangchun’s city stone, with a mining and smelting history over 2,000 years long.

Deep reddish-brown, thick and viscous, this shrimp paste releases a fresh seafood aroma without fishy odors, with fine texture, no stray fish fragments and well-balanced saltiness. Tourists visiting Dongping often buy jars as gifts for relatives and friends.

Dongping has a long history of shark fin processing dating back to the mid-Ming Dynasty, when locals began fishing sharks for fins. Dongping shark fins have bright translucent color, long elastic fin filaments, synonymous with premium shark fin products.

Behind Yangliwu Village, Kouyang Mountain in Dongping Town yields stone capable of withstanding temperatures above 1,600°C. Ideal raw material for refractory bricks, industrial furnaces and electric heating equipment, it is sold nationwide as a premium exclusive specialty of Yangjiang.

Tan yellow, thick and knobby, these lotus roots are high in starch, perfect for soup braising, stewing, stir-frying or deep-frying. Merchants regularly purchase them to take home. The annual Dongping Lotus Root Festival falls on August 19, turning this root crop into a cultural symbol unique to Yangjiang.

Shaped like rocket tubes, dried squid from Dongping is a prized seafood treasure. Processed squid carry a translucent golden yellow color with a mild sweet, crisp savory taste praised by all who try them.

Free-range Rudong muscovy ducks from Yangxi County yield tender meat with ideal firmness. Locals commonly prepare poached muscovy duck: whole cleaned ducks are steeped slowly in rich pork bone broth for a light fragrant, non-greasy flavor.

Abundant bamboo grows in Dongshan Mountain area of Yangxi, yielding plenty of wild bamboo shoots famous for thick crisp flesh and a delicate sour taste, an irreplaceable gourmet ingredient. A local saying goes: "No feast is complete without bamboo shoots."

Though small in size, Cheng Village oysters deliver exceptional umami flavor, a famous local seafood staple. They boast high survival rates, fast growth, tender crisp meat, high protein and low cholesterol content, with roughly 500 years of oyster farming history in Cheng Village oyster beds.

A signature domestic poultry breed of Yangxi, dual-purpose for eggs and meat, with well-proportioned bodies and soft close-fitting plumage, suitable for all cooking methods.

Golden yellow and curved like fish hooks, hence the name. An ancient poem praises them: "Little curved creatures with jade waist, two-inch silver whiskers and one-inch flesh."

A mountain specialty of Dongshan District with over 300 years of recorded tea picking history. The brewed tea liquor is transparent pale tender green, sweet, cool and aromatic, stimulating fluid production, aiding digestion, lowering blood pressure, eliminating food stagnation and boosting appetite.