Nan'an Taitong Red Fermented Tofu: It features a bright red exterior, a soft and delicate texture, and a well-balanced taste of umami, sweetness, and saltiness, with fragrant notes of wine and fat. …
Shiting Green Tea: Also known as Shiting Tea, it is a type of pan-fired green tea. Originating in the late Song Dynasty, it is produced on Jiuri Mountain and Lotus Peak in Fengzhou Town. It gets its name from a stone pavilion located on Lotus Peak. Spring tea is fragrant and rich; summer tea has a strong but somewhat murky flavor; autumn tea is fresh and delicious; winter tea is mild yet sweet. However, its core characteristics are the "three fragrances and three greens," referring to its silver-grayish green color, clear...
Nanan Longshi…
Nanan Jintao Straw Mats…
Cuisine: Fujian cuisine | Type: Local specialty | Basic features: Exquisite knife skills, uniformly thin shreds, colorful appearance, tender and delicious taste. | Basic ingredients: 400g pork tenderloin, 50g green and red bell peppers, 2 egg whites, 10g scallion segments, 3g salt, 15g Shaoxing wine, 2g MSG, 40g wet starch, 1000g cooked lard…
Longhu Eel is a specialty of Longhu Town, Jinjiang City, Quanzhou, Fujian Province. The flesh of Longhu Eel is delicious, highly nutritious, and known to strengthen the body, enrich the blood, and provide nourishment. Longhu Eel is one of the specialties of Longhu in Jinjiang City. It often dwells in the mud at the bottom of the lake or in crevices among rocks, hiding during the day and becoming active at night, moving swiftly. Its uniqueness lies in…
Sipunculids are coelenterates that live in the sand along the seashore. Their scientific name is “sipunculus nudus,” and they are 3–5 cm long, fully formed, and entirely edible. The Ming Dynasty’s Tu Benjun wrote in *Fujian Marine Life*: “They resemble small bamboo shoots, grow in rivers, look unattractive but taste sweet, and are also called sipunculids.” The early Qing Dynasty scholar Zhou Lianggong noted in *Fujian Miscellany*: “When I was in Fujian, I often ate sipunculids…”
During the “winter tonic” season, people in Quanzhou buy chicken, duck, shrimp, and crab, but for convenience, many opt for ready-made ginger duck. The ginger duck in Quanzhou has been passed down from Zhangzhou and Xiamen, and is considered a masterpiece of Fujian cuisine. It comes in three flavors—salty, mild, and spicy—and is made by searing over high heat, simmering over low heat, and flipping the tonic herbs in the pot three times. The final dish is rich yet not greasy, with a unique flavor...
Xijia Cast Iron Pots in Jinjiang…
Quanmao Mung Bean Cakes…
Jinjiang Longhu Turtle is a specialty of Longhu Town, Jinjiang City, Quanzhou, Fujian Province. The turtle is typically stewed with traditional Chinese herbal formulas such as “Four Substances” or “Eight Treasures,” resulting in a delicious and highly nutritious soup known for its nourishing effects on yin and kidney health. Jinjiang Longhu is the largest freshwater lake in our province, covering an area of over 2,800 acres. Due to its unique natural conditions and...
A traditional food from Jinjiang. Named after Ling Shui in Anhai where it is produced. Made from white radishes, which are cut into chunks or strips, dried, and then placed in earthenware jars with an appropriate amount of salt and red soil, sealed, and stored for three to four months before consumption. Legend has it that during the Ming Dynasty’s Wanli era (1573-1620), a local named Wu Chunfu entered officialdom in the capital and brought “Ling Shui…”
Shenzhenyu Fish Balls are a traditional delicacy of Jinjiang. They come in round, block, or fish shapes. These fish balls are known for their snow-white, shiny appearance, strong expansion when cooked, soft texture, and deliciously delicate taste. They are made by finely chopping premium fish such as eel and horse mackerel, then mixing it with sweet potato starch. (Jinjiang) Shenzhenyu Fish Balls are a traditional...
Yahkou Peanuts are a specialty of Yahkou in Longhu Township, Jinjiang County. They are grown from high-quality peanut varieties “Xiaoliuqiu” and “Zhongliuqiu” planted in sandy soil. The outer shells are pure white in color, while the inner patterns are naturally clear. When harvested, only full and plump pods are selected, washed, then boiled with an appropriate amount of water and salt. The cooking requires a fierce and clean fire. Once thoroughly cooked, they are sun-dried under bright sunlight...
Dried shrimp from Shenhu is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian Province. Dried shrimp refers to dried shrimp products. They are highly nutritious. Tests have found that every 100 grams of shrimp meat contains 20.6 grams of protein, as well as fat, ash, calcium, phosphorus, iron, vitamins, riboflavin, and other components. The muscle tissue also contains tropomyosin and paramyosin...
Shenhu Peanuts are a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian Province. The peanut (peanut), originally known as groundnut, is a widely produced and consumed nut in China, also called “longevity fruit” or “mud bean,” among other names. It belongs to the order Rosales, family Fabaceae, and is an annual herbaceous plant with stems that are either upright or prostrate, growing 30–80 cm long. The wing petals…
Shencheng Taro is a specialty of Shencheng Town, Jinjiang, Quanzhou, Fujian Province. The tubers are sweet and palatable, making them an excellent side dish. They contain a high level of inulin, which when hydrolyzed yields fructose used in medicine, as well as in the production of candies and pastries. The above-ground stems and leaves, along with the underground tubers of Yajin Taro, are rich in nutrients and serve as excellent livestock feed. During summer and autumn, the plant tops are covered with disk-shaped yellow flowers resembling chrysanthemums, adding ornamental value to homes. Cooking methods include washing, peeling, and boiling or cooking into porridge; they can also be washed and pickled as a preserved vegetable, or dried into taro chips. In China, common preparation methods are steaming or boiling, often served with a sprinkle of white sugar or used as a grain substitute.
Dried squid from Shenhu is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian Province. Made by drying fresh cuttlefish and squid, it is tender, flavorful, and highly nutritious, earning its reputation as a delicacy of the sea. Thousands of years ago, ancient Chinese texts noted that “squid is similar to cuttlefish but has no bones, and was highly valued by the Yue people.” According to analysis, the edible portion of dried squid reaches 95…
Shenzhen nori is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian Province. Nori has a simple appearance, consisting of three parts: a disc-shaped holdfast, a stipe, and a blade. The blade is a single or branched membranous structure made up of one layer of cells (though some species have two or three layers), and its length varies by species, ranging from a few centimeters to several meters. It contains chlorophyll as well as pigments such as carotene, lutein, phycoerythrin, and phycocyanin. Variations in the proportions of these pigments result in different species of nori displaying colors such as purplish-red, blue-green, brownish-red, and brownish-green, though purple is the most common, hence the name "nori."
Deep Harbor Potato Kernel Soup is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian. Southern Fujian is rich in peanuts (known locally as potatoes). Peanuts are not only a highly nutritious food but also a medicinal product with significant health benefits. Traditional Chinese medicine believes that peanuts can invigorate the spleen and stomach, moisten the lungs and dissolve phlegm, nourish qi and regulate the flow of energy, soothe the throat, and help prevent malaria. There is a local farming proverb that says: “...