【Wulian Black Pig】 This breed was developed by crossing a local wrinkled-skinned, slow-growing black pig with faster-growing “Berkshire” pigs introduced from elsewhere and the “Juzhou Monkey” pig, which has sturdy limbs and is adept at climbing mountains. It has been raised in Wulian County for over 40 years. In 1975, during a survey of local pig breeds in Wulian County,…
Wulian County has a long history of apple cultivation. Since the 1960s and 1970s, the Xiaoguo Guang (Starking Delicious) apple has been the dominant variety grown in the region. With its excellent coloration, firm texture, good storability and transportability, balanced sweet-and-sour taste, and refreshing aroma, it has been highly popular in major city markets such as Shanghai, Nanjing, Wuhan, and Harbin, and even...
Traditional Wulian azaleas mainly consist of three major varieties: Rhododendron simsii, Rhododendron mucronulatum, and Rhododendron micranthum, including over 40 cultivars such as Rhododendron simsii, Rhododendron mariesii, Rhododendron fortunei, and Rhododendron augustinii. Flower colors vary by type, including bright red, pink, purple, golden yellow, light yellow, snow white, and pure white. The blooming period is long, and depending on the variety, azaleas bloom at different times—from March, when the pinkish-purple “Lanjing” variety flowers, to late April through mid-May, when Rhododendron simsii and Rhododendron mariesii come into bloom.
Made primarily with Wulian mountain goats (brown-furred dog goats are the finest, black goats are premium, green goats are mid-grade, and white goats are the lowest grade), the meat is cut into large chunks along with the offal, then blanched together before being drained. The pot is heated over high flame, and the goat parts are added in sequence. The resulting broth is milky white, and the meat is tender and juicy. It is served with minced scallions, ginger, cilantro, vinegar, and salt,…
Since its completion in the 35th year of the Wanli reign during the Ming Dynasty, Wulian Mountain's Huguo Wanshou Guangming Temple has enjoyed the favor of the imperial family. Countless officials from various ministries and departments of the imperial court, provincial governors, and wealthy local gentry and merchants have acted as patrons of the temple. The temple’s Five Contemplations Hall, East Dining Hall, and Liao Tian Pavilion (venues treated according to rank) were naturally frequented by a constant stream of guests. The banquet served here was the “Guangming Temple Vegetarian Feast.” In those days, being able to enjoy the full vegetarian feast was considered a great honor. The feast primarily features Shandong cuisine, supplemented by elements of Chaoshan, Huaiyang, Sichuan, Jiangsu, and Zhejiang cuisines. It employs cooking techniques such as pan-frying, deep-frying, stewing, roasting, braising, mixing, pickling, marinating, simmering, steaming, curing, pouring, quick-frying, smoking, braising, pressing, salting, and blanching. The meal includes a flowing sequence of 36 main dishes and 144 side dishes—truly luxurious and extravagant—which is how the Guangming Temple Vegetarian Feast gained fame throughout the land. Recently, through research and restoration efforts, the feast has gradually been revived.
Wulian tofu has been famous throughout history, but the tofu from Jietou (Town) is the best in Wulian.
Legend has it that there is a “Nine Immortals Divine Feast” on Jiuxian Mountain, created when the deity of Jiuxian Mountain entertained the Eight Immortals. It features four main types of ingredients: seafood from the East China Sea, rare birds from the northeast, exotic mushrooms from the south, and delicacies from Jiuxian Mountain. There are 12 main dishes and 48 side dishes, served in a continuous flow. The Eight Immortals enjoyed them so much that when they attended the Queen Mother’s Peach Banquet, they couldn’t even appreciate the celestial delicacies. Now…
With the rise of tourism, wild vegetables once used to stave off hunger during lean years have been refined, enriched, and developed into fine banquet dishes. The Wulian Mountain Wild Vegetable Banquet primarily uses locally sourced mountain greens as its main ingredients, prepared through frying, sautéing, and other cooking methods. There are now over 100 dishes available on the menu. Food Type: Unique Flavor Cuisine Recommended: Wulian Mountain…
Recently, the geographical indication certification trademark for Green Asparagus from Ju County was successfully registered and approved for use by the Trademark Office of the State Administration for Industry and Commerce, becoming the third geographical indication certification trademark obtained by Rizhao City after “Rizhao Green Tea” and “Ju County Ginger.” It is reported that Green Asparagus from Ju County accounts for 70% of the national export volume of green asparagus. The successful registration of the geographical indication...
The geographical indication certification trademark — "Juxian Big Ginger" — has been approved for registration by the Trademark Office of the State Administration for Industry and Commerce. With this, the "Juxian Big Ginger" geographical indication certification trademark has become the "ID card" for all locally grown big ginger in Juxian County. It is currently the only one in the county, and the second geographical indication certification trademark to be established in Rizhao following the city's "Rizhao Green Tea"...
Fulaishan stone is found in the Yàn area at the southern foot of Fulaishan Mountain, along with other varieties such as Luoshan Warm Inkstone and Zhaili Dragon Tail Inkstone, collectively known as Fulaishan Inkstones. Their characteristics include: fine texture and smooth, moist quality—when touched, they feel like paste, as if permeated with oil, which bonds well with ink. The ink spreads smoothly, appearing glossy like oil, and the ink color dries to a lacquer-like sheen. Colors include dark blue, brownish-yellow, and deep green, with large orange-yellow ice-pattern veins distributed within the stone…
Multi-flavor asparagus is made by taking the tender shoots of asparagus, blanching them in boiling water, then cooling them in cold water. They are neatly arranged on a plate and seasoned with a blend of three oils, garlic sauce, sweet sauce, or similar condiments. It has a light and tender taste and offers anti-cancer benefits. Address: No. 8 Wenxin Middle Road, Juxian County. Tel: 0633-6222706 6222774 Fax: 06…
Steamed Yellow Croaker (Dry Style): Clean the yellow croaker and make shallow diagonal slashes along both sides. Marinate with cooking wine, salt, scallions, ginger, and pepper for half an hour. Heat oil in a pan, stir-fry shredded pork, then add pickled chili strips, scallion and ginger strips. Next, add shredded mushrooms, shredded bamboo shoots, and shredded preserved mustard tuber. Stir in soy sauce, pepper, cooking wine, and MSG until well combined. Pour the mixture over the fish. Steam until cooked, then remove...
Lily Frog Congee: Peel and clean the frog, then cut it into pieces; wash and slice the lean pork. Wash radix pseudostellariae, lily bulbs, rice, scallions, and green peas. Place the rice (or japonica rice) in a pot of boiling water. Once it comes to a boil, add radix pseudostellariae, lily bulbs, and green peas, and bring to a rapid boil over high heat. Then add the lean pork and frog pieces, and simmer over low heat until the congee is fully cooked…
Sea Cucumber Congee Sea Cucumber Congee is a high-end dish made by simmering sea cucumber in oyster sauce and savory broth, then serving it with heart-of-rape greens and rice. It is both nutritious and beautifully presented in color. …
Jellyfish in Aged Vinegar is made with premium white jellyfish and a special vinegar, resulting in a crisp and refreshing texture. Selected high-quality specialty seasonings give it a clear sheen, and the way light refracts through the jellyfish creates a striking three-dimensional effect. When served, an intriguing aroma wafts up. The first bite is surprisingly crisp yet substantial, with a delicate fragrance seeping from the jellyfish skin that touches the lips and teeth,…
Ju County in Shandong Province is one of the main production areas of Salvia miltiorrhiza. Also known as red sage, purple salvia, or red root, it is a dried root and rhizome of a dicotyledonous plant from the Lamiaceae family. Its efficacy includes promoting blood circulation to regulate menstruation, removing blood stasis to relieve pain, cooling blood to reduce abscesses, clearing the heart to relieve restlessness, and nourishing blood to calm the nerves. It is a perennial herb with thick roots that are red on the outside. The stem grows 40–80 cm tall, …
Fulaiqing tea has a long growth period and boasts unique flavors of northern green tea such as "thick leaves and buds, high chestnut aroma, and strong endurance for brewing," along with its main characteristics of being "green, fragrant, mellow, and pure." Fulaiqing brand tea has won numerous awards, including the First Prize in the National Famous and High-quality Tea Evaluation at the "China Tea Cup," the Gold Award for International Famous Tea at the Second China International Tea Expo & Trade Fair...
Whole Lamb from Juzhou (also known as Whole Lamb from Juxian County) is cooked in a large pot, yielding rich, flavorful broth with a variety of seasonings. It is beloved by locals and praised by cultural figures such as the renowned actors Tang Aiguo and Chen Peisi. …
Zhaoxian Osmanthus is a specialty of Zhaoxian Town, Juxian County, Rizhao, Shandong Province. Osmanthus is one of China’s traditional top ten famous flowers, serving as an excellent ornamental and practical garden tree that combines greening, beautification, and aromatization. Its fragrance can be fresh enough to cleanse the air or rich enough to waft over long distances—an extraordinary trait. Especially during mid-autumn, when osmanthus bushes bloom in full splendor, enjoying a drink under the quiet night sky and bright full moon while admiring the blossoms...