Yifeng Chicken is a dual-purpose chicken for meat and eggs, with a small and delicate body, short legs and thin feet, compact and glossy feathers, bright feathers and different colors. Noble appearance, lively temperament, through a spirit. Adult cock weighs about 4 pounds to 5 pounds, the body shape is obviously U-shaped, for the single crown, crown bright red, fat, upright, the crown tip of an average of 9, crown pendant large, two ears each under a small crown pendant, mouth under the two fat crown pendant, crown pendant for the bright red, feathers of different colors, brightly illuminated, fluttering feathers developed. Adult hens weigh about 3 pounds, body shape is obviously U-shaped, single crown, crown thin and small, sometimes upside down to the side, crown pendant is small, bright red, feathers of different colors. Beak is yellow-black, leg color varies, there are yellow, green, black, white. Leg calves are divided into two kinds without feathers attached and with feathers attached, all for four claws (three in front, one behind), adult rooster feet will grow another toe (so there are five claws). The annual egg production of hens is about 130 to 150 eggs. Yifeng chicken meat is tender and delicate, cooking aroma full of house, soup surface has a thicker and golden chicken oil, rich in nutrition. Yifeng local commonly used to gift pregnant women, women in labor, the elderly, children to eat, for nourishing treasures, suitable for different ages, gender of the crowd into the tonic.

Huanglian mochi

Yifeng, Tanshan, Tianbao, Tongan, Huaqiao and other traditional rice 馃, Huanglian mochi by the local specialty Huanglian glutinous rice and Huanglian tree ash as raw materials. The grains of rice are thick and short, and the viscosity is between glutinous rice and stalked rice. Huanglian Mochi is characterized by soft but not sticky, good taste and color, suitable for frying and cooking, and not greasy when full. First of all, the glutinous rice grinding white, clean, soak a day and a night, filtered and steamed, poured into the bamboo tray mixed with the right amount of alkaline water, rice into a golden yellow, steam the second time with a retort, on the atmosphere poured into the mortar, with bamboo (wood) rod pounding to no rice grains, when the surface is smooth, take out the rubbing strips, cut the long 8 inches long, 1 ? inches wide, 1 inch thick or so long, or fill in the pattern of the mold pressed into the shape of a round cake, cooled down and floated into the alkaline water. Eat when cut into slices, put such as cooked in fresh soup, add garlic, chili, soy sauce, monosodium glutamate and other seasonings, or boiled, fried in oil, mixed with sugar or add salt can be.

Mushroom Pine Meat

Yifeng's unique dish. It has been passed down for more than 200 years. It has the characteristics of golden color, crispy texture, smooth and palatable, not greasy, melting in the stomach, rich flavor, and suitable for all seasons. It is made with 500 grams of pork scapula heart, 2 eggs, 75 grams of fern flour or high-quality potato flour, 20 grams of shiitake mushrooms (without shiitake mushrooms, it is called pine meat, and with sea cucumber, it is called pine meat with sea cucumber), and the raw and auxiliary materials are salt, soy sauce, monosodium glutamate (MSG), ginger, and green onion. Cut the meat into 9 to 12 centimeters wide long strip, with salt, soy sauce marinated for about 15 minutes, and then with the egg, fern (potato) flour mix well, and then one by one into the 70% hot frying pan, frying into a golden brown from the pan, and then cut into 2.5 centimeters of small pieces. Stir fry the shiitake mushrooms in oil. Flat in a bowl, the meat into the pine, press tightly Qi solid, do not leave a gap, discretionary seasoning, and then on the steamer, high-fire steaming for 2 hours, reverse buckle into the dish, sprinkled with ginger and green onions that is complete.

Bazaar

Bazaar is also called fried Bazaar, Yifeng unique traditional dishes. With soup oily, mellow texture, refreshing and tasty, fresh and strong flavor and other characteristics. With 100 grams of pork, pork liver, pork waist, pork belly, pig heart 50 grams each, pig brain flower 1 vice, 1 egg, 50 grams of asparagus, 15 grams of mushrooms, garlic, ginger, green onions, salt, cooking wine, soy sauce, monosodium glutamate, fresh soup, sesame oil for the raw and auxiliary materials. First make a good "pheasant roll", that is, the meat is chopped fine, put a little salt, marinate for a moment, will be spread out in the pig net oil, place the material on it, rolled into a diameter of 2 centimeters round-shaped strip, with wet potato flour sticky mouth, and then cut into 4 centimeters long 1 piece, deep-fried in a pot, was golden brown when removed. Another pig brain flower, 25 grams of flour and eggs, mix well, deep-fried in a pot, after the pot and "pheasant roll" in the same bowl, plus soup, salt, monosodium glutamate, steamed for half an hour, poured into a large plate. Then the pig liver, pork waist, pig heart, pig stomach, mushrooms, asparagus, etc. on a high flame with cooked lard slightly fried, put cooking wine, soy sauce, fresh soup, cooked and poured into the "pheasant roll", brain flower block bottom of the plate, sprinkled with ginger and green onions can be.

Lion's head

Yifeng Tanshan, Tianbao unique traditional dishes, handed down for more than 100 years, with the color of snow white, tender meat, mellow flavor, all seasons and other characteristics. With 500 grams of pork scapula heart meat, 400 grams of top grade glutinous rice, 10 grams of mushrooms, 50 grams of water chestnuts, 1 egg, 25 grams of potato flour, as well as salt, monosodium glutamate, ginger and other raw and auxiliary materials. Chop the meat finely, add egg, potato flour, salt, monosodium glutamate, ginger and mix well. Another peeled water chestnuts and mushrooms chopped fine, put the glutinous rice in boiling water, soak until half-cooked, fish up, wash with cold water, use half of the meat, water chestnuts, mushrooms, etc. into 25 grams of meatballs, the other half of the disk, the balls stick on the glutinous rice, on the steamer to steam with a high fire.

Wu Xiang Chicken

Yifeng unique traditional dishes, with grayish-yellow color, crispy meat, fragrant flavor, beautiful shape and other characteristics. Choose the anniversary of a chicken, weighing about 1,000 grams, 50 grams of dried cabbage, 25 grams of cooking wine, 15 grams of soy sauce, 200 grams of fresh soup, ginger l0 grams, 1 green onion, anise 1, a little monosodium glutamate for the raw and auxiliary materials, will be killed clean chicken, put into a pot of hot water and cook to five or six rotten when lifted up, chopped off the head, feet, wings, tail, the chicken bones are slowly dismantled. Chop the cabbage, ginger and green onion. Chicken flat bowl, plus the big head of cabbage, chicken head, feet, wings, tail, star anise, ginger, scallion knot, with another bowl of good soup, add wine, soy sauce, monosodium glutamate, stir, pour into the bowl of chicken, steam for 1 hour, pick out the chicken's head, feet, wings, tail, and ginger, star anise, turn the plate, set into the shape of a chicken.

Rotten shrimp

Yifeng unique traditional dishes, widely spread, with exquisite production, mellow and flavorful, smooth and refreshing, easy to digest and so on. With, 50 grams of pork, 5 grams of shrimp, 1 egg, 50 grams of cornstarch, 5 grams of mushrooms, 5 grams of lard, with the right amount of salt, sugar, sour vinegar, chili powder, monosodium glutamate, ginger, green onions for the raw and auxiliary materials. Pork fine meat, mushrooms, asparagus cut into small dices, plus shrimp, first into the fresh broth to boil, the eggs and soy sauce stirred into the pour, and then the cold water mixing powder, monosodium glutamate, salt poured into the pot, cooked into a paste from the pot, and finally sprinkled with ginger.

Moldy tofu (moldy soybean board)

Traditional snacks in Yifeng, soybeans as raw materials for the production of tofu cut into small pieces and placed at a suitable temperature to wait for its moldy, and then dipped in the ready seasoning (salt, chili powder, etc.) into the sealing cans, poured into the sesame oil, shochu. Sealed and placed for about two weeks can be used, Yifeng moldy tofu and other areas of production compared to the more spicy and delicious, rich flavor, loved by local residents as well as visiting guests, especially to Yifeng guesthouse production of the most popular.

Papaya wine

Yifeng traditional unique wine, the county brewery production, with a mellow flavor, sweet and refreshing, soothing and invigorating, wind and dampness and other characteristics. The degree of alcohol is 18 degrees. With top quality glutinous rice 100 pounds, 20 pounds of white wine, 15 pounds of brown sugar, dry papaya 2 pounds, 100 grams of wine medicine and other raw and auxiliary materials. Wash the glutinous rice, soak 4 ~ 5 hours filtered, poured into the cauldron, high-fire steaming, cold with water, add wine medicine mix well, poured into the cylinder sealed insulation, 2 ~ 3 days after the wine, out of the cylinder filtered lees, infiltration of white wine and white wine soaked papaya, sealed for a few days, and then infiltration of dissolved sugar, sealed storage for half a year to consume. It is sold to Fujian, Guangxi and all over the province. 1985, the wine was compiled into the book "Chinese Fitness Wine Collection".

Luo wine

Yifeng Tianbao, Tanshan unique traditional wine, the old county records have recorded, because the beginning of Tianbao Luo family and named. It is light yellow in color, clear to the bottom, fragrant and refreshing in taste, and rich in afterburners. It is known as "Three Bowls of Pouring". It is most suitable to be made in August and September of the lunar calendar. With the best willow glutinous 45 pounds, clean water, soak 3 to 4 hours, pick up the filter dry, steamed on the retort, the rice poured into the bamboo tray, cooled to 20 degrees or so, and then into the vat containing l: 1 water, washed while under the liquor medicine (40 grams or so), and then poured into the retort filter dry, into the tank sealed insulation, 3 to 4 days out of the wine, poured into the vat, the original washing of rice with the liquor medicine of the water poured into the tank to seal up a week, and then the original washing of rice with the liquor medicine, the original washing of rice, the original washing of water poured into the tank to seal up the tank, and then the original washing of rice with the liquor medicine of the water poured into the tank to seal up the tank, a week! The original washed rice with wine medicine water was poured into the tank and sealed, stirred with a spatula for a week, and boiled in a big pot before the Qingming Festival, and then sealed in the tank and aged for half a year for consumption. The wine-making tools should be washed, soaked in hot water and dried.

China Sealed Jar Wine

Produced by Yifeng Xinchang Wine Factory, the wine is made from high-quality willow glutinous rice, supplemented by more than 10 kinds of precious herbs such as astragalus, Codonopsis, angelica, etc. The wine is bright and transparent, and has a bright color. The wine is bright and transparent with amber luster, mellow and refreshing, suitable for all seasons. The degree of alcohol is 18 degrees. The wine contains many kinds of amino acids and vitamins, which have the function of promoting metabolism and tonic. It has been awarded the title of Jiangxi Famous Wine and the certificate of quality product of Jiangxi Provincial People's Government. It is sold to more than 10 provinces and cities such as Fujian, Hunan, Guangxi, Beijing, Shanghai and other parts of the province.

Black Glutinous Rice Wine

Yifeng Tanshan Winery produces black glutinous rice wine is also very famous.