JingdezhenTravel Budget Guide

A time-honored Jingdezhen porcelain brand whose name comes from the city's ancient name 'Changnan', specializing in traditional hand-made ceramics.

A century-old tea house from Fuliang County in Jingdezhen, famed for its exported Fuliang gongfu black tea, which won gold at the 1915 Panama-Pacific International Exposition.

Jingdezhen's signature breakfast and street snack: thick rice noodles tossed cold with chili sauce and a medley of condiments, intensely spicy.

A signature Jingdezhen dish in which a whole chicken is wrapped in lotus leaf and porcelain clay and slow-baked, said to have been invented by kiln workers using leftover kiln heat, leaving the meat tender and falling off the bone.

One of Jingdezhen's most traditional rice snacks: rice batter set with lye into a cake, sliced and stir-fried with cured meat and garlic, soft and savory.

A traditional Jingdezhen rice snack shaped like a dumpling but wrapped in rice-flour skin and steamed with a savory filling, with a chewy wrapper and fresh filling.

A first-batch national ICH and the core craft of Jingdezhen's millennium of porcelain-making, spanning the four famous wares—blue-and-white, rice-grain (linglong), famille-rose and colored-glaze—across more than twenty steps.

A first-batch national ICH: the craft of building Jingdezhen's egg-shaped 'town kiln' and the workshops and kiln houses of the porcelain industry—known locally as 'luan yao'—unique among China's ceramic regions.

A fifth-batch national ICH: the traditional craft of building water-powered trip-hammers (shuidui) that pound porcelain stone into clay—a key stage in preparing Jingdezhen's raw materials.

A provincial ICH covering the glaze-mixing and high-temperature firing of colored-glaze porcelain, one of Jingdezhen's four famous wares, renowned for high-fired glazes such as 'China Red'.