Xiushui turns red in Xigang with a long history. Ming Shizong paid a special tribute to the imperial court in Jiajing 1538 (A.D. 1538) and brought it back to his hometown (Wan Tai Village, Xigang Town) for planting. It has a history of 470 years, and it was rich in the Wanli period of the Ming Dynasty. It is the only sweet orange in northwest Jiangxi. Because of the flat terrain, fertile land and being surrounded by water bodies, the West Port has formed a special microclimate for many years, especially the high temperature in summer, freezing in winter, and the high temperature days and freezing days are reduced due to the regulation of water bodies. After more than 400 years of planting and variety improvement, Xigang red is delicious, sweet and slightly sour, and has a strong aroma.

Huang' ao watermelon

Huang 'ao Watermelon: Huang 'ao Township is suitable for growing watermelons. The watermelon produced has thin skin and few seeds, sweet and red taste, big head and high yield. People in the county are willing to pay a few cents more as long as they hear that it is a watermelon in Huangao. In the past two years, melon farmers in Huang 'ao not only miscarried earlier and bigger than others, but also produced later and smaller than others.

Hu Aishan dried salted duck

Hu Aishan, also known as yam, is a kind of white yam, which is planted by farmers in Liudu Village, downstream of Baozishi Power Station in Hexiuhe. The salted duck base for repairing water is in Shangfeng, and the salted ducks in Shangfeng are all stocked water ducks. In recent years, Hu Aishan salted duck soup has become a delicacy in families and banquets because of its delicious duck meat, refreshing yam and sweet soup. Clean the superior yam, steam it in a cage, peel it while it is hot, cut it into irregular pieces with an iron frame, chop it into pieces of 2-3 cm, soak it in cold water for 24 hours, take it out, filter off the water, stir-fry it in a pot with spices, ginger and cooking wine, add water, put it in a porcelain bowl, stew it slowly, and then pour it into the cut mountain.

Steamed meat with pickles

Don't think that the name of this dish is rustic, but it is actually "Dongpo pork" or "moldy dried vegetables and tiger skin" in Huaiyang area. Steamed meat with kimchi, a kind of water-repairing, can be served at a hotel banquet because of its unique flavor. As for the name of the dish, there are all kinds of steamed pork with sauerkraut, Dongpo pork and braised pork. Pickled vegetables steamed with this kind of meat are dried mustard greens made by repairmen, which are called pickled (salted) dried vegetables. Take the first-grade pork belly with skin and cook it in boiling water until it is half cooked. After taking it out, wipe off the oil and water on the skin, apply soy sauce while it is hot, and cut it into pieces 6~7 cm long and 1 cm thick. Be careful not to cut off the skin. Dry the mustard tuber at the bottom of the bowl, cut a few small peppers, spread garlic and sprinkle with ginger and pepper.