Emperor’s Yellow Robe Pays Homage: This dish is made by cooking yellow croaker fish head from the Huxi River with Shangqing tofu, hence the name “Emperor’s Yellow Robe Pays Homage.” The preparation involves lightly pan-frying the yellow croaker head, then adding rice wine lees, ginger slices, scallions, whole red chili, salt, and pouring in broth. The fish is simmered over high heat until thoroughly cooked, after which Shangqing tofu is added and the mixture is gently braised for over ten minutes. Finally, pepper is sprinkled on top... everyone who tries it finds the flavor absolutely delightful. There’s also an interesting story behind the dish’s name. It’s said that Emperor Qianlong once visited Shangqing Town incognito. The 56th Celestial Master, Zhang Yulong, noticed the Purple Star shifting southward and realized the emperor had arrived. The Celestial Master first prepared a grand feast at home, then invited the “unfamiliar guest” over for a chat. Among the dishes served was yellow croaker head stewed with tofu. Emperor Qianlong found the taste exceptionally delicious and asked for the name of the dish. The Celestial Master cleverly responded with a double entendre: “This is called the Yellow-Robed Imperial Censor Pays Homage to the Emperor.” Emperor Qianlong was secretly impressed, thinking, “The Celestial Master is truly remarkable!” but aloud he repeatedly praised how good it tasted. And so, this dish became a local delicacy.
Braised Chicken in Earth Pot: Now we’re serving this clay pot-braised chicken, known as “Imperial Earth Chicken.” Did you know? Inside this chicken is a pigeon, and inside the pigeon is a sparrow. Taoist Master Zhang usually keeps his diet very light, but in winter he often uses “Imperial Earth Chicken” to nourish his health. The preparation involves deboning the chicken and pigeon whole, then placing...
The Tianshi chestnuts produced in Longhu Mountain are large, sweet, and rich in starch. They have long been a favorite fruit and tonic of the Tianshi (Heavenly Masters) throughout history, often hailed as the "Fruit of Immortals." When these chestnuts are paired with locally raised free-range chicken and slowly braised over low heat, the resulting dish — "Braised Local Chicken with Tianshi Chestnuts" — emerges glossy, fragrant, and bursting with aroma...
Live Fish from Luxi River: “No fish can survive in crystal-clear water.” But if there are fish in such clear water, they must be exceptionally tender and fresh. The fish in the Luxi River are just like that. Originating from towering mountains, the Luxi River winds through valleys and gorges, with a pebble riverbed untouched by pollution and crystal-clear waters. As a result, it teems with fathead carp, salmon…
Guixi Pressed Vegetable, also known as Tao Vegetable or Centenarian Vegetable, is made from leaf mustard. Its root resembles a lion’s head with nine branches, hence it is also called “Nine-Headed Lion Vegetable.” This dish combines freshness, aroma, tenderness, crispness, sourness, sweetness, saltiness, and spiciness, and is rich in various amino acids, vitamins, and trace elements. It stimulates the appetite, boosts vitality, and promotes longevity. In the past, Taoist masters carried it with them during their travels...
Fuzhou Specialties…
Qinhua Village is located in the northwest of Lanping Bai and Pumi Autonomous County, Nujiang Lisu Autonomous Prefecture. The village has 334 households and a population of 1,595, comprising five natural villages. The per capita income is 748 yuan, and the per capita grain supply is 389 kilograms (2003). The village is situated in the high-altitude cold mountainous area at the heart of the “Three Parallel Rivers” nature reserve,…
Made primarily from one-season late long-grain glutinous rice, premium cane sugar, and pure sesame oil, along with valuable traditional Chinese medicinal herbs such as cinnamon bark, cassia, clove, angelica, and dried tangerine peel. The production process includes rice roasting, powder grinding, cake flour aeration, powder rubbing, cake molding, pressing, slicing, and shredding. Features: Resembling a lampwick in shape, the cake has a moist, snow-white color, and the...
The Celestial Master's Eight Trigrams Banquet is a grand feast historically prepared by successive Celestial Masters to entertain guests and celebrate major events. The most distinctive feature of this banquet lies not only in the variety of dishes but also in the arrangement of the serving platters, showcasing a uniquely profound culinary culture deeply rooted in Taoist symbolism. Traditional eight-immortal tables are used, with the placement of dishes following the eight directions of the Eight Trigrams—"Qian (Heaven), Kun (Earth), Zhen (Thunder), Xun (Wind), Kan (Water), Li (Fire), Gen (Mountain), and Dui (Lake)." The meal begins with eight small dishes or snacks, such as pressed vegetable, dried eggplant, pomelo peel, fermented tofu, lantern rice cake, longevity star pastry, pumpkin seeds, and winter melon candy, served to each of the eight guests along with “Celestial Master’s Health Tea.” After three rounds of tea, the small dishes are cleared, and the eight main courses are served. First comes the Taiji Eight-Treasure Rice, meticulously prepared with ingredients like red dates and glutinous rice, placed at the center of the table to symbolize the harmony of Qian and Kun. Then, following the Taoist Eight Trigrams principle of "Yin and Yang give rise to Taiji, Taiji gives rise to Two Modes, Two Modes give rise to Four Images, and Four Images give rise to Eight Trigrams," eight specially prepared dishes are arranged in sequence on designated platters. According to Taoist directional symbolism, the north represents Xuanwu (Black Tortoise), the south Zhuque (Vermilion Bird), the left Qinglong (Azure Dragon), and the right Baihu (White Tiger). Thus, the braised turtle meat representing Xuanwu is placed at the central top seat, the chestnut-braised chicken representing Zhuque at the central bottom seat, and the stewed snake and braised rabbit meat, symbolizing the dragon and tiger respectively, at the central left and right positions. The remaining meat and vegetable dishes are arranged in the remaining spaces, forming a complete Taiji Eight Trigrams pattern. The banquet is a true feast for the senses, excelling in color, aroma, taste, and presentation, while also rich in cultural significance.
Stewed Pork with Mushrooms: The mushrooms from Longhu Mountain grow deep in the lush forests and are natural, green food products, available in a wide variety and rich in nutrients. The particularly precious “coin mushrooms,” each about the size of three coins and adorned with patterns, are highly aromatic. When cooked with pork, they create an exceptionally refreshing dish. Everyone, try this meat…
Lichuan rice candy is renowned for being as white as snow, as thin as paper, sweet and crispy, and melting in the mouth. Its craftsmanship has been refined to perfection over the years. To make the candy, ingredients such as bean flour, sesame, and peanuts are first roasted and set aside—these must be mixed evenly with white granulated sugar. Then comes the preparation of the raw candy, a process that…
Lichuan is renowned as the “Second Porcelain Capital of Jiangxi.” Visitors to Lichuan County never leave without taking home some of the local cups and saucers. The daily-use ceramics here are not only pure white and glossy, with elegant shapes, but also come in an exceptionally wide variety of styles and colors. Mid-range teacups alone account for half of the national market share, and large quantities of cups and saucers are exported to Europe, America, and the Middle East. High-quality...
Limetree Mushrooms from Lichuan are a specialty of Lichuan County, Fuzhou City, Jiangxi Province. These mushrooms grow naturally on logs and are sun-dried, making them tastier than the mushrooms commonly sold in markets. Rich in nutrients, 100 grams of dried limetree mushrooms contain 896 kJ of energy, 21 grams of protein, 1.3 grams of fat, 32…
Edible fungi are pollution-free, natural, green health foods that are highly favored by consumers both at home and abroad. Lichuan County has developed dozens of varieties of edible fungi, including tea tree mushrooms, straw mushrooms, shiitake mushrooms, and king oyster mushrooms. The leading product, the tea tree mushroom, is delicious to eat, with a crisp stem, rich aroma, and pure flavor. It also offers medicinal benefits such as nourishing yin and yang, dispelling dampness and promoting urination, protecting the liver and yin, fighting cancer,…
Lichuan Straw Mushroom is a traditional specialty of Hufang Township in Lichuan. Though not impressive in appearance, its fame has spread far and wide. Botanically known as straw mushroom (Volvariella volvacea), it belongs to the Basidiomycota phylum and the Agaricaceae family. It is a type of edible fungus cultivated on rice straw and grown on semi-decayed stalks, and is one of the world’s four major mushrooms. With its tender and smooth texture and delicious flavor, it is hailed as a delicacy of southern Chinese cuisine...
Feihuan Dry Yellow was developed with the assistance of China’s prestigious brewing institute — Tianjin University of Light Industry. The product passed national-level evaluation organized by the China Alcoholic Drinks Association, marking a world-first innovation that fills an international gap. On March 13, 1999, at a results presentation held at the Diaoyutai State Guesthouse in Beijing, it received high praise from senior scientists, leaders including Qian Weichang, Vice Chairman of the National Committee of the Chinese People’s Political Consultative Conference, as well as renowned fruit wine experts. Over 30 news outlets such as China Central Television, China National Radio, and People’s Daily reported on it. The International Fruit Wine Organization listed this product as an award contender for the year 2000. In April 1999, it was awarded a national patent by the State Intellectual Property Office (Patent No. 99103289.6), and subsequently earned the Gold Award at the 11th China New Technology and New Products Expo, the National Quality Standard Food certification, and the Gold Award for Famous, High-Quality, and Special New Products in Jiangxi Province. It has been hailed by consumers as an internationally trending beverage. Feihuan Dry Yellow is a natural, green, health-beneficial low-alcohol fruit wine designed to accompany meals. It is meticulously brewed using imported equipment and advanced European techniques. It combines the strengths of dry red wine with the characteristics of dry white wine. The product is fully fermented from fruit juice, with not a single drop of water or alcohol added. It features a pale yellow to slightly green transparent hue, an elegant and pleasant fruity aroma, a pure, smooth, and refreshing taste, along with a delicate and full-bodied mouthfeel. The product contains various elements beneficial to human health, including strontium at 0.28mg/L which supports cerebrovascular health, selenium at 0.003mg/L which helps prevent cancer, vitamin C at 123mg/L, calcium at 240mg/L, amino acids at 2.24mg/L, and a high dry extract level of 28mg/L, making it highly beneficial for nourishing beauty and skin. The product is primarily a dry-type wine.
The Eastern Jiangxi Black Pig, commonly known as the Nancheng Black Pig, has a long breeding history and is one of the seven premium pig breeds in Jiangxi Province. It boasts advantages such as strong tolerance to coarse feed, high litter rates, strong lactation ability, and a high proportion of lean meat, making it an excellent maternal breed for producing commercial pigs through two-way or three-way crossbreeding. The Nancheng County Livestock Breeding Farm is a provincially designated base for the Eastern Jiangxi Black Pig under the Jiangxi Provincial Department of Agriculture...
Lichuan is renowned as the “Second Porcelain Capital of Jiangxi.” Visitors to Lichuan County never leave without taking home some of the local cups and saucers. The daily-use ceramics here are not only bright white and shiny, with elegant shapes, but also come in a remarkably wide variety of styles and designs. Medium-grade teacups alone account for half of the national market share, and large quantities of cups and saucers are exported to Europe, America, and the Middle East. …
The "Guiren" brand Spiced Sesame Chicken is made primarily from Chongren sesame chicken, blended with premium seasonings such as honey, cardamom, cloves, and nutmeg. Crafted using traditional techniques combined with modern science, it boasts a rich local flavor, an attractive appearance, fresh color, tender meat, delicious taste, and deeply infused five-spice aroma. It is a nutritious, ready-to-eat dish suitable for all ages. This...
Taro Balls. The preparation isn’t very “troublesome”: select soft, easily mashed taro, which can be either steamed or boiled until tender. Peel and cool the taro while it’s still slightly warm, then mix in an appropriate amount of finely ground sweet potato starch. Knead until uniform, then shape into small dough pieces. The filling can be customized to personal taste. Common choices include winter bamboo shoots, shiitake mushrooms, pork, and scallions; sometimes water bamboo, shiitake mushrooms, and cuttlefish are also used. Wrapping with shredded radish is only done by street vendors for cost reasons. Otherwise, with such high-quality ingredients—“why settle for less when you can have the best?” Once the taro balls are wrapped, it’s time to make the soup, which is an essential and indispensable step. Making the soup requires boldness: stir-fry salt, scallion whites, chili peppers, and star anise over high heat, pour in cooking wine, add big bone broth, bring to a boil, and season to taste. Gently place each wrapped taro ball into the boiling soup one at a time (adding them all at once will cause them to stick together). Cook until they float to the surface and change color. A bowl of taro balls in hand, with red chilies, white scallion bulbs, green scallion greens, and yellow shredded ginger, floating amidst several plump, rustic-looking taro balls—it’s truly a feast for the eyes, nose, and palate. How can it not whet your appetite? Go ahead, what are you waiting for? They’re best eaten hot; cold ones might upset your stomach. One bowl down, and you’ll already be sweating and exclaiming how satisfying it is.