Yanling loofah is a specialty of Yanling Community in Fuqiao Subdistrict, Licheng District, Quanzhou City, Fujian Province. The loofahs produced in Yanling Community not only look appealing but also taste great, making them highly popular among many locals. With over 100 years of cultivation history, Yanling loofah enjoys a well-established reputation in Quanzhou. Its most distinctive feature is that it does not…
The "LianDoumei Cloth-Wrapped Dried Tofu" from Guanqiao Town in Anxi is quite different from ordinary dried tofu. Not only is it richly aromatic, not easily broken, and quite chewy, but even if dropped from a height, it won’t turn mushy. It’s also especially resistant to prolonged cooking—even after boiling vigorously, it won’t deform or fall apart. Nowadays, people often cut the tofu into cubes, wedges, strips,…
Also known as fragrant mushrooms, they are one of the mountain delicacies, categorized into flower mushrooms, thick mushrooms, and flat mushrooms, with flower mushrooms being the highest in quality. The following describes shiitake mushrooms as a high-protein, low-fat nutritious food, hailed as a “treasure of the mountains.” According to analysis by the Food Research Institute of Japan’s Central Ministry of Health, every 100 grams of dried shiitake mushrooms contains 13 grams of protein; only 1.7 grams of fat, …
A traditional snack. Made from glutinous rice that is ground into powder, mixed with water to form a soft dough, then cooked and kneaded repeatedly to create the wrapper. The filling consists of sweet red bean paste with added oil, and the final shape is formed using a flat, round wooden mold. The local glutinous rice comes in two varieties: “Xiao Shu” and “Da Shu,” harvested twice a year in summer and autumn. Premium-quality rice cakes are made using the autumn-harvested “Da Shu.”…
Sunken Dry Coriander Sunken Dry is a small corner of Huer Village, located in the town center of Hutou. According to Li Qingli, Party Branch Secretary of Huer Village, this area is a river floodplain with deep soil layers, mostly composed of silt and sandy soil rich in nutrients. Coupled with abundant sunlight, and an absence of strong winds, frost, or snow, these factors together create ideal conditions for growing coriander.
Lower Dong Celery Lower Dong is a corner of Huyi Village, sharing similar growing conditions with Aogān, but with even better ventilation, making it particularly suitable for celery cultivation. The 1757 edition of the “Annals of Anxi County” during the Qianlong reign states: “Celery is aromatic and spicy. There are wild varieties, but their flavor does not compare to that of cultivated ones.” During cultivation, local farmers generally do not use...
Soup Head Garlic Soup Head Village neighbors Hu Yi and Hu Er and gets its name from the hot springs located within the village. The hot springs in Soup Head Village reach a temperature of 48 degrees Celsius, classifying them as high-temperature springs, with a relatively stable flow rate. Due to the evaporation of heat, a thin mist forms at dawn and dusk, creating climatic conditions that are ideal for garlic growth. As a result, the garlic from Soup Head is particularly green, tender, and fragrant. Around the Spring Festival…
Mostly made based on traditional recipes, combined with modern scientific techniques, using carefully selected high-quality ingredients and crafted with precision. It combines fragrance, crispness, and sweetness in one, standing out as a top product of its kind. Praised as a “new star in food and a rare treasure of the south,” it makes for a great companion while leisurely sipping tea and an excellent gift. …
Salted Bamboo Shoot Buns are a specialty unique to Hutou. The filling is savory and aromatic, while the wrapper is fine and chewy. To make the wrapper, first grind glutinous rice into a paste, then place it in a fine cloth bag to press out the moisture. Select wild, tender greens—purple chrysanthemum—and boil them, drain, and press dry. Pound them in a stone mortar until smooth and free of fibers, then mix evenly with glutinous rice dough and brown sugar. Knead into a uniform mixture, shape into balls by hand, then flatten. Stuff with bamboo shoots and minced meat, place a small piece of bamboo leaf underneath, and steam in a steamer. Brush the surface with a little scallion oil before serving. The buns are fragrant, savory, soft, and chewy, delicious either hot or cold—a true delicacy.
Persimmon cakes are a famous product of Anxi, a tea region delicacy made from high-quality oil persimmons using traditional techniques combined with modern science. They are a green, natural, and nutritious food. The persimmon trees grow in high-altitude areas with moderate temperatures, resulting in a long ripening period that enriches the fruit with various amino acids, vitamins, and trace elements. The persimmon...
Candied hawthorn on a stick is a beloved childhood treat for many, but have you ever tried the delicate and adorable yam bean candy apples? Yam beans are the bulbils of yams, sharing nearly identical health benefits. These homemade yam bean candy apples feature a crispy, sweet sugar coating that wraps around the subtle fragrance of yam beans—delicious and satisfying, while also offering the peace of mind of being healthy and wholesome. …
Yam Yellow Wine is crafted from yam, glutinous rice, and red yeast using traditional fermentation techniques combined with modern technology. It is rich in beneficial trace elements such as yam polysaccharides, various amino acids, and vitamins. The wine has a mellow and refreshing taste, with a pure and well-balanced flavor.…
Yam noodles are a processed food made from yam. Yam is known to invigorate qi, nourish yin, and benefit the spleen, lungs, and kidneys. It is highly nutritious and has great medicinal value. Made with high-quality wheat flour and yam, these traditional handcrafted noodles are smooth, chewy, and delicious, with an excellent texture. They can be stir-fried, boiled, or served cold. …
Yam is rich in vitamins and minerals, which can enhance the body’s immunity and promote antibody production. It also strengthens the spleen and stomach, nourishes the liver, and effectively combats fatigue and weakness during spring. Consuming yam soup offers excellent health benefits for the elderly, aiding digestion and replenishing energy. …
Instructions: 1. Boil the yam until soft, then mash it into a paste. Add a small amount of glutinous rice flour, fine cornmeal, an appropriate amount of sugar, and mix into a dough. 2. Divide the dough into equal portions, shape them into round cakes, coat both sides with a little sesame, then pan-fry on both sides in a flat pan until cooked. …
Anxi Yam -- National Famous, Special, and High-quality New Agricultural Product in 2015 Yam is another green agricultural product of Anxi County besides Tieguanyin tea. Among them, the Changkeng Shange yam has a long history and unique flavor, and is well known for being “thin-skinned, white-fleshed, fluffy, tender, and delicious.” In recent years, as production has continued to increase, Shange Agricultural Comprehensive Development Co., Ltd....
Yam was originally collectively referred to as Dioscorea, also known as Chinese yam, jade extension, etc. Records of Dioscorea can be found in the Classic of Mountains and Seas, and the name was used until the Tang Dynasty. Emperor Daizong of Tang, whose personal name was Li Yu, had a name that sounded the same as "yu" (the character for yam), which was considered taboo for the emperor, so the name was changed to "shuyao" (薯药). By the Song Dynasty, another emperor, Zhao Shu, emerged. Since "shu" (薯) sounded the same as "Shu" (曙), the name had to be changed again. As this medicinal plant was also called Chinese yam, the name "Chinese yam" came into use. The history of Chinese yam consumption in China can be traced back over 2,000 years BCE. Historical records unearthed from the Mogao Caves in Dunhuang mention a dish called "Immortal Porridge": "One jin of Chinese yam, steamed and peeled; half a jin of water caltrop seeds, cooked, shelled, and mashed into rice-like grains, mixed with half a jin of glutinous rice, and slowly simmered into porridge to be eaten on an empty stomach." Why was it called Immortal Porridge? The Song Dynasty poet Lu You once wrote a poem describing it: "Everyone else strives for longevity, unaware that it lies right before their eyes. I have found an easy method close at hand—just eat porridge to become immortal." While eating yam porridge won’t actually make you immortal (a poetic exaggeration), it is well known to improve appetite and promote health and longevity. Throughout history, many poems and odes have praised Chinese yam. Chen Dasou’s "Ode to Jade Extension" says: "I wish to compose a tribute to jade extension but find no fitting words, ashamed to speak of honey or lamb stew." They praised its color like jade, fragrance like flowers, sweetness like honey, and taste surpassing lamb stew, holding it in high regard. The Tang Dynasty’s poetic sage Du Fu also wrote the famous line: "To fill the belly, there is much Dioscorea." For this reason, from ancient times to the present, people have eaten Chinese yam whether they are sick or not. Chinese yam is the tuber of the plant Dioscorea from the Dioscoreaceae family, growing in mountain slopes, valleys, forests, streamsides, roadsides, shrubs, or weeds. Changkeng Township in Anxi County is located in the northwest of Anxi County, at latitude 25°11′ N and longitude 117°52′ E, featuring a mid-subtropical maritime monsoon climate. Influenced significantly by the northwest airflow, it experiences frequent thunderstorms in summer and autumn, with an average annual temperature of 16–18°C and annual rainfall of 1,800 mm. The seasons are distinct year-round, summers are not overly hot, autumns turn cold early, and springs arrive slightly late. Due to the variation between high mountains and low valleys, areas above 800 meters in elevation only support single-season crops, while areas around 700 meters support double cropping, maturing about one season later than the outer Anxi region. This makes it quite suitable for growing economic crops such as Chinese yam, potatoes, vegetables, and medicinal plants. Every Lunar New Year, on the first day of the first lunar month, ancestors would place “Clear Soup Chinese Yam” on the offering table to worship the Heavenly God as a sign of piety. It is said that offering Chinese yam to the gods is a custom that continues unchanged to this day, both locally and throughout Inner Anxi.
Hutou Taro Dumplings, a specialty snack from Anxi, have a skin made from a proper ratio of white rice and taro. To make them, the taro is first mashed and mixed with a rice slurry, then seasoned with additives such as borax, five-spice powder, and salt. The mixture is scooped into a steamer basket to form the base, topped with filling (typically made from meat, onions, fried peanuts, etc.), and then covered with another layer of the slurry...
The method of making white rice cake is extremely ancient. High-quality glutinous white fragrant rice is selected, washed and soaked thoroughly, then steamed in a bamboo steamer until fully cooked. It is then poured into a stone mortar and pounded thousands of times with a pestle until the grains are completely mashed and uniform. The mixture is taken out, kneaded into a dough that is chewy yet not sticky to the touch, and then pressed using carved round molds to form moon-shaped white rice cakes. These are adorned with...
Hutou Guijuan is made with carefully selected ingredients and crafted with great attention to detail. It typically combines minced lean pork, onions, dried shrimp, shiitake mushrooms, eggs, fennel powder, and sweet potato starch, which are mashed together and then wrapped in a thin layer of pork "netting" (a type of intestinal casing) before being deep-fried. Hutou Guijuan has a golden-yellow color, an aromatic fragrance, and a crispy texture that instantly whets the appetite. Served with coriander and...