Mount Langshan-World Natural Heritage

Traditional Preparation:

Free-range local chickens from the Sandu Shui area of Xinning county are prized for their firm, flavorful meat. The chicken is chopped into pieces and stir-fried over a wood-fired stove in fragrant local camellia oil over high heat until the surface moisture evaporates and the meat begins to brown. Seasoned simply with slices of ginger, dried chilies, and a splash of local rice wine, the chicken is cooked without an excess of spices. Once fragrant, a small amount of mountain spring water is added, and the chicken is gently simmered over low heat. It is not left covered to stew for long, allowing the meat’s natural flavor to shine through.

Flavor and Texture：

The chicken is firm, chewy, and satisfying, with a clear, light broth rich in the natural savory aroma of free-range chicken. Fragrant  camellia oil adds a delicate richness without making the dish greasy, while the chilies provide a clean, straightforward heat. Free from overpowering seasonings, this rustic dish celebrates the authentic flavors of the ingredients and the traditional cooking methods of rural Xinning county, delivering a rich taste and a pleasantly hearty texture.

Traditional Preparation:

This traditional Langshan dish features stone-ground, brine-set tofu from Pukou Village, Xinning county, prized for its delicate, silky texture. Live loaches are kept in clean, flowing water for two to three days to purge any mud and sediment.

Place a whole block of tofu in a pot of cold water, then add the live loaches. Gradually raise the temperature over low heat, allowing the loaches to naturally burrow into the tofu as the water warms. Add slices of ginger, local camellia oil, native bird’s eye chilies, and fresh perilla leaves. Season with salt to taste, then gently poach over low heat until both the loaches and tofu are thoroughly cooked. Finish with a sprinkling of chopped scallions.

Flavor and Texture：

The tofu is exceptionally tender and silky, while the loaches are succulent, delicate, and free of muddy odors. The tofu absorbs the loaches’ natural savory flavors, creating a rich, full-bodied broth infused with the refreshing aroma of perilla. Simple yet deeply satisfying, this rustic local specialty celebrates the authentic flavors of the Langshan countryside, offering a gentle, comforting taste of traditional rural cuisine.

Traditional Preparation:

The Smoked Pork Blood Tofu Balls are traditionally made in the twelfth lunar month by mixing freshly drawn pork blood into stone-ground tofu. The mixture is repeatedly kneaded and pressed into shape, then laid out in the sun to dry. The cured pork is made from locally raised native pigs and slowly smoked over a wood fire, giving it a rich, smoky aroma.

To prepare the dish, slice the cured pork and stir-fry it until the fat renders. Add the smoked pork blood tofu balls and toss everything together until well combined. Finish with green peppers and garlic for extra flavor, seasoning with a little salt to taste.

Flavor and Texture：

The cured pork boasts a deep, smoky aroma, with rich yet non-greasy fat and lean meat that remains tender and juicy. The the smoked pork blood tofu balls are soft, chewy, and delicately rich, combining the natural fragrance of tofu with the savory flavor of pork blood. As they absorb the rendered fat from the cured pork, they become deliciously moist and flavorful. With its bold smoky notes and hearty taste, this traditional Xinning home-style dish is a winter favorite, bringing the warmth and festive spirit of Chinese New Year to the table.

Traditional Preparation:

Grass carp or bighead carp is cut into chunks and marinated with salt, cooking wine, and ginger slices to remove any fishy odor. Coarse rice flour made locally in Xinning county are softened in warm water and spread across the bottom of a bowl. The marinated fish pieces are then arranged on top and seasoned with chopped chili peppers, fermented black beans, tea-seed oil, and minced garlic. The dish is steamed over high heat until the fish is cooked through and the rice flour have absorbed the fish’s natural juices and rich, savory flavors.

Flavor and Texture::

The fish is tender and succulent, while the rice flour are soft, slightly chewy, and full of flavor. The delicate taste of the fish blends beautifully with the fragrant rice flour, complemented by a spicy kick and the rich aroma of tea-seed oil. Steaming preserves the natural flavors of the ingredients, creating a satisfying yet light dish without excessive greasiness. This traditional Xinning specialty is a delicious choice for the whole family.

Traditional Preparation:

Wild fern roots are gathered from the deep mountains, thoroughly washed, pounded and crushed, then filtered to extract their starch. Once the starch has settled, it is mixed with water and cooked until thickened, then cooled to form Jueba(蕨粑), a traditional fern starch cake. The cake is sliced into thin strips and stir-fried with pickled vegetables and chili peppers, or cooked in a savory soup and tossed with seasonings before serving.

Flavor and Texture:

Dark, almost black in color, Jueba has a smooth, springy, pleasantly chewy texture and a distinctive earthy aroma from wild bracken roots. Traditionally enjoyed for its refreshing qualities, it is a beloved mountain delicacy from Xinning, known for its tangy, spicy flavor that whets the appetite and cuts through the richness of other dishes. Its unique taste and texture make it a memorable part of the local food culture.

Chestnut Tofu: A Traditional Mountain Delicacy from Mount Langshan

Traditional Preparation:

Wild chestnuts are gathered from the mountains of Xinning county. After the shells and skins are removed, the chestnuts are ground into a fine powder. The powder is then mixed with wood ash water and mountain spring water in carefully measured proportions. The mixture is poured into a pot and simmered over low heat, with constant stirring until it thickens into a paste. It is then transferred to a container and left to cool and set into a tofu-like consistency.

Once set, the chestnut tofu is cut into small pieces. It is commonly stir-fried with dried chilies, garlic shoots, and smoked cured pork, or added to soups with fresh leafy greens.

Flavor and Texture:

Chestnut tofu has a pale grayish-brown color and a smooth, pleasantly chewy texture. It carries the delicate, nutty aroma of wild chestnuts, with a subtle bitterness at first that gives way to a naturally sweet aftertaste. Traditionally believed to help clear internal heat, this distinctive mountain ingredient is a rare local specialty unique to Xinning county, offering an unusual and memorable taste of the region’s culinary heritage.