During the season when mountain flowers are in full bloom, bees gather naturally unpolluted pollen from the wildflowers of Niumu Forest to produce this honey. With its dense forests and thick shade, Niumu Forest is home to pristine natural woodlands where the honey boasts a rich, mellow flavor, a fragrant aroma, and a golden, transparent hue—truly the essence of natural food. Nutrient-rich, Niumu Forest Honey is nourishing when consumed...
Sweet Rice Ball Dumplings are a traditional food eaten during the Lantern Festival in Quanzhou. The main filling ingredients include peanuts, sesame seeds, white sugar, candied winter melon, chopped onions, and fruit flavors, all wrapped in a dough made of glutinous rice flour and then boiled in rolling hot water. The dumplings have a tender skin and sweet filling, making them a delightful winter treat that is especially popular among tourists. …
Shencheng fish balls, also known as fishballs, come in round, block, or fish-shaped forms. They are known for their snow-white, crystal-clear color, strong expansion when cooked, chewy texture, and deliciously delicate taste. Made from finely minced high-quality fish such as eel and "Jiala" fish, mixed with sweet potato starch, these fish balls never fail to impress visitors to Quanzhou...
Red sweet potatoes are a famous specialty of Hongshan, and "Hongshan Red Sweet Potatoes" have even been awarded a National Geographical Indication Certification trademark. According to reports, Hongshan red sweet potatoes are of high quality, sweet and delicious. Their cultivation began during the Wanli era of the Ming Dynasty and has a history of over 400 years. Their most outstanding quality is that they do not harden after being cooked and cooled, and they have no fibrous texture when eaten...
These rice dumplings are sweet and savory, rich yet not greasy, with a shiny reddish-yellow hue that makes them irresistible. They are made with ingredients such as shiitake mushrooms, dried shrimp, diced taro, chestnuts, pork (or chicken), and glutinous rice. The process involves soaking the glutinous rice, then drying it before mixing it with seasoned broth and scallion oil. It is then stir-fried until dry and fluffy. This mixture is combined with braised pork and raw chestnuts, wrapped in bamboo leaves, and thoroughly cooked. For the best flavor, the dumplings should be eaten hot, served with sauces such as satay, minced garlic, and spicy red chili sauce.
Quanzhou Colored Paper Sculptures: Named for being crafted from colorful silk, commonly known as paper pasting, this traditional art form originated in the early Tang Dynasty and boasts a history of over a thousand years. It primarily uses materials such as bamboo strips, colored paper, silk, paste, and clay heads, requiring only basic tools like scissors and paper cutters.…
Quanzhou Lanterns: They feature a wide range of themes and abundant varieties. Among them, the colorful woven lantern scenes are a renowned type of lantern, crafted using silk, cloth, paper, bamboo strips, and other materials. Quanzhou Lanterns originated in the Tang Dynasty, flourished during the Song and Yuan Dynasties, and have continued to this day. Their main distribution areas include Licheng District and Fengze District of Quanzhou City, extending to surrounding areas such as Jinjiang City, Hui’an County, Nan’an…
Quanzhou Jiang JiaZou Puppet Heads: These are carved artworks created by the artisan Jiang JiaZou (1871–1954) for a locally popular form of puppet theater. They are divided into two types: string-controlled and hand-held. The former is also known as marionette theater, while the latter is called glove puppetry. All pieces are made entirely by hand. The characters have vivid personalities and the artistic treatment is highly refined, making them quite representative. …
Improved Bamboo Weaving from Quanzhou: A new type of bamboo weaving craft created by modifying traditional bamboo weaving structures in Quanzhou. Its main features include drawing inspiration from elegant vessel designs from both ancient and modern times, combining outward floral inserts with the structural design of objects, and moving away from the traditional flat, plain weave. The exterior of the products is colored, giving them an antique and robust appearance. Currently, improved bamboo weaving products include bottles…
Fujian Liangyou Olives: Also known as peeled olives. The finished product is oval-shaped, in light yellow-green or light green, semi-transparent with a glossy appearance. The sugar syrup is evenly absorbed, the flesh is crisp, the pit comes out easily when eaten, there is no noticeable coarse fiber texture, the taste is sweet and refreshing, and it retains the original fruit flavor. …
Hexi taro, commonly known as "Guoling Taro," has become a premium variety of taro due to its unique natural conditions such as climate and soil, as well as distinctive cultivation methods. According to the Annals of Quanzhou Prefecture, Hexi taro was already quite famous during the Ming Dynasty. Authentic Hexi taro features a cylindrical main tuber, measuring 30–40 cm in length and 12–15 cm in diameter…
Injury Tonifying Wine The Chunshengtang Secret Formula Wind-Injury Tonifying Wine, produced by Quanzhou Winery, was first created during the Daoguang era of the Qing Dynasty (1820–1850) by its founder Guo Xinchun. This wine is made from a secret recipe of over 30 kinds of precious and authentic Chinese medicinal herbs, blended with high-quality aged sorghum liquor and rice wine. It is effective in treating conditions such as wind-damp injuries, excessive fatigue, and general physical weakness...
Roujia Bao The roujia bao in Quanzhou has a history of several hundred years. It is one of the essential pastries at traditional wedding banquets, and older generations used to call it “Tiger Biting the Lion.” Nowadays, when locals in Quanzhou mention roujia bao, they think of the “Chouji” food shop — the only business in the city that mass-produces the buns, with an average monthly sales volume of…
Quanzhou’s beef snacks have a very long history, and the most famous among them is beef soup. The beef is cooked into a soup, with the rich aroma of the meat infused into the broth, along with finely shredded ginger. The combination of the two flavors is fragrant yet not greasy, and the texture is exceptionally good. There are two types of beef soup: soft and firm. The main difference lies in whether the beef is minced or sliced. …
Oyster Vermicelli Soup with Youtiao is one of Quanzhou’s traditional breakfast dishes. Its main ingredients include a rich broth made from delicious seafood such as crab meat and shrimp, along with pork bones, which is then cooked with thin wheat vermicelli to create a smooth yet not overly thick soup. When eating, you can customize your bowl by adding various toppings such as crab meat, shrimp, intestines (both large and small), duck tendons, pig liver, and vinegar-marinated pork, according to your preference. It is then sprinkled with chopped cilantro, pepper, mashed garlic, and a splash of wine for seasoning—resulting in an incredibly delicious and unforgettable flavor.
Halal Beef Potstickers are a popular snack among the Hui Muslim community in Quanzhou. Made with finely milled flour as the dough, the filling consists of minced beef and ginger. When these dumplings are pan-fried, they turn golden brown with a crispy, fragrant bottom and tender, juicy beef filling that melts in your mouth—making them a renowned halal delicacy.…
Tuling Longan is a specialty of Quangang District, Quanzhou, Fujian. Tuling Longan Quangang Tuling Longan Industry Association 13392586 Longan…
Quangang Floating Cake: Finely chop vegetables and mix them with sweet potato starch and water to form a thick batter, adding a small amount of salt and MSG. Scoop the mixture into a specially designed, six-to-seven-centimeter diameter, five-petal-shaped frying mold, then add oysters and meat before topping with more batter. Fry in oil until cooked and remove. Dip in sauce or vinegar for an even more delicious and tender taste. …
Crispy Mouth Biscuits are made by roasting and crushing peanuts and sesame seeds, then mixing them with sugar to form the filling. The dough is prepared by mixing flour with water and a small amount of lard, then kneading it into a smooth paste. A small piece of the dough is flattened using a round stick or bottle, spread out in the palm of the hand, and the filling is placed in the center. The dough is then pinched together into a chicken-comb shape. Once each piece is formed, they are fried in batches until golden and crispy...
The most mouthwatering of all has to be the braised pig’s trotters. The deep soy-sauce-colored broth is topped with a faintly yellowish oil sheen. Under a gentle breeze, the oil ripples softly back and forth in the soup, as if lost in its own dream. A few cheerful scallion bits frolic around the oil sheen, occasionally daring to dive in and shatter its peaceful slumber…