Xinyu Snacks & Cuisine

Xinyu boasts distinctive local snacks. Highlights include fragrant wooden-fish noodles, tangy and spicy hot and sour noodles, as well as the famed Three Spicy Delicacies: duck wings, duck necks and duck feet. Bursting with fresh and spicy flavors, these treats leave a lasting aftertaste.

Traditional Xinyu dishes such as Xiaoqiao Braised White Duck and Stewed Wushan Chicken have a long history and serve as nourishing tonics. They feature an appetizing taste and distinctive Jiangxi culinary style.

Main Ingredient: 1,000 grams mandarin fish Auxiliary Ingredients: 250 grams streaky pork, 50 grams coriander, chicken sauce, scallions and ginger

Cooking Method: Clean the mandarin fish and cut it into large slices. Mince the streaky pork together with coriander, wrap the mixture inside the fish slices and steam thoroughly. Finally, thicken with chicken sauce.

Features: Rich and savory with high nutritional value.

This dish dates back to the Three Kingdoms period. When Zhou Yu, military governor of the Eastern Wu, stationed his troops in Chaisang, his wife Xiaoqiao braised white duck with caterpillar fungus and eupatorium to prepare a nourishing meal for him. It was originally named Chaisang Duck. Later renamed Xiaoqiao Braised White Duck, it has evolved into a classic traditional dish of Jiujiang.

Legend has it that this dish was created by Wen Tianxiang, a renowned prime minister of the Southern Song Dynasty who was well-versed in cooking. Fond of tender pork, he invented stir-fried diced pork tenderloin while serving as prefect of Ganzhou. In memory of him, people named the dish after his courtesy name Wenshan, and the name has been passed down to this day.

Also known as black-bone chicken, Wushan chicken is a famous specialty of Jiangxi. As recorded in Compendium of Materia Medica: "There are black-bone chickens with white feathers, mottled feathers, black flesh and bones, or white flesh with black bones. Those with black tongues have entirely black flesh and bones, making them superior for medicinal use." It is primarily used to relieve general debility and fatigue.

It is said that Tu Wenxuan, an official from Jiangxi in the Qing Dynasty, regularly presented Wushan chicken as tributes to the imperial court. The emperors spoke highly of its taste, and it was officially designated a tribute chicken during the reign of Emperor Qianlong. It also won wide acclaim at the 1915 Panama-Pacific International Exposition. To this day, Wushan chicken remains a celebrated breed nationwide, and stewed Wushan chicken is a famous traditional dish across China.

The distinctive whole fish feast is available at scenic spots around Fairy Lake. Local fish are cooked with water from the lake. The feast features over 20 kinds of fresh aquatic products including various fish, crabs, clams and river snails abundant in Fairy Lake. Combining cooking techniques from Jiangxi, Hunan, Sichuan, Shanghai and Cantonese cuisines, the dishes are spicy, flavorful and uniquely delicious.

These packaged ready-to-eat dried fish fillets are made from high-quality wild fish from Fairy Lake. They have a unique and pleasant flavor