Bean Curd, No. 1 Scholar Cake, which are known as the four treasures of Fengjing.
Tourist Souvenirs: Jinshan Farmer Pictures, Blue Cotton Prints, Paper-Cuts, Ding Cong Cartoons, etc.
OUTLETS Discount Shops: Global Outlets Shopping Park

Jinfeng Yellow Wine: Fengjing is the only place in Shanghai that produces high-quality yellow wine currently. Jinfeng yellow wine has enjoyed a standing reputation for decades in Shanghai region for its low price and high quality. It won the sliver medals granted by the nation twice, and was elected as one of Shanghai Famous Brands for three consecutive years. In addition, it also won the Gold Cup Prize and the Silver Cup Prize for multiple times in the contests of national food industry. 80% of the main products are of Te Jia Fan (extra rice added). The so-called "Te Jia Fan" is a special term indicating that more rice and less water is added in the process of yellow wine production. In the case of ordinary yellow wines, 2.2kg wine can be made out of 5kg rice, while in the case of the "Te Jia Fan", 0.6 kg rice is needed to make 1kg yellow wine, which explain why the taste of “Te Jia Fan” is superior to that of ordinary yellow wines. Both the 6 years Shanghai yellow wine and the 3 years "Te Jia Fan" that were developed and launched into the market in the last few years were deliberately brewed by employing the long reserved Te Jia Fan. The yellow wines brewed in this way smell fragrant, taste mellower, and have longer aftertaste. In late 2002, the successfully marketed "Shikumen Shanghai Yellow Wine" (1939 and 2001 types) has swept the Shanghai market, and became the new favorite in the market.

Ding Family Pork Leg: It is the special dish “soy-stewed pork leg” made at "Ding Yi Xing" delicatessen, which was created in 1852. "Ding pork leg" is named after the owner of the delicatessen whose family name is Ding. It enjoys a history of 140 years. The pork-leg is prepared meticulously with very good four legs of the local pigs (Fengjing pigs), which are processed in 8 procedures starting from retouching and trimming pork legs, quickly boiling in water, plucking, braising with low fire, seasoning, taking out of the bones, etc.. Each procedure is followed scrupulously. Three types are offered: complete legs, half legs and tendons. Entire leg weights 1.4 jin, half leg 0.7 jin and tendons 18 jin. Ding pork leg is characterized by being “fragrant” while eaten in cold and "glutinous" while eaten after being steamed. In 1899, it was sold well all over Shanghai and Hangzhou regions, and also exported to South Asia, Europe and America markets, wining prizes and certificates granted by over 20 countries and regions. In 1910, “Ding pork leg” won a silver medal awarded by South Asia business association, and certified by the constable of Zhejiang province. Later on, it also won the gold medal at Panama International Fair, the gold medal at Leipzig Fair in German and so on.

Heavenly Flavor Dried Bean Curd: The Heavenly Flavor dried bean curd has a history of over 100 years according to the proved historical data. Dated back to as early as 1859, the dried bean curb made at the Zhao Long Shun bean curd shop in Fengjing town was already well known in the area. In the same year, one of the apprentices of the shop, called Xia A'ao, opened his own shop named “Xia Long Shun” bean curd shop. For the purpose of competing with Zhao Long Shun, the apprentice selected soybeans of superior quality as the main ingredient, and used Zhu Yuan soy sauce (a type of soy sauce made with special techniques), crystal sugar, Jianxiang, phellem, and so on as the auxiliary ingredients, to invented "Tian Xiang” (heavenly flavor) dried bean curd, which is featured by fragrant smell, dark and lustrous in color, tender and exquisite, sweet in mild taste, which can serve as both dish and snack. It is also possible to have the dried bean curd by soaking them in tea (that derives another name as "Tea Dried Bean Curd"). Since then, the Heavenly Flavor Dried Bean Curd soon became very popular around Shanghai and Hongzhou regions.

No. 1 Scholar Cake: In the late Ming Dynasty and early Qing Dynasty, there were already many No. 1 Scholar cake shops and workshops in the town. It was said that in the year of 1757 when a man called Cai Yitai won the title of the No. 1 scholar, a merchant in the town renamed Cai Yitai’s favorite cake as “No. 1 Scholar’s Cake”. Since “cake” is pronounced the same as “top” in Chinese, the new name indicated both his congratulations to Cai Yitai for becoming the No. 1 scholar of the year, and an expression that the cake was the “No. 1” cake among other cakes. In 1860, a person named Qi Xuezhuang opened his Qixiexing Yuan Cake Shop, which was dedicated to making the "No. 1 Scholar Cake". The cake shop was very famous for its unique cooking techniques that are still adopted by people nowadays. Fengjing No. 1 Scholar Cakes are made by using high-quality non-glutinous rice, which is initially grinded into powder on a stone mortar, then sifted to get rid of impurities by using fine sifter; afterwards, the rice powder is mixed with sugar and the next process is to slice the rice powder before having it steamed (by cutting a 33-inch wide cake powder into 120 slices with a knife. Each cut should reach the corner, and the cake bottoms should be even); next, steam the slices, and then bake them over charcoal fire, in the end, sprinkle some osmanthus on top of the cakes. The exquisite processing of the cakes guarantees that each one of them resembles a lotus pedal, and the face, the reverse side and the sides of a cake are all in golden color. Multiple varieties are offered, including yolk, pepper and salt, pine nuts, vanilla, rose, osmanthus, etc. in two types of packaging: paper and box packaging. The osmanthus No. 1 Scholar Cake is the most popular flavor among others, which enjoys a reputation that “the sick ones can always feel safe to have them; the healthy ones will never feel tired of them" and "it is suitable for people of all ages".

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