LianDoumei Dried Tofu is made using a traditional family recipe that has been produced in LianDoumei Village, Guanqiao Town, Anxi County for over two hundred years, and is well known for its place of origin. The dried tofu is primarily made from high-quality soybeans, with additives such as gypsum and star anise. It undergoes a series of processes including cleaning, grinding into soy milk, boiling, filtering, adding gypsum (in appropriate amounts), stirring,…
Pearl of Iron Goddess of Mercy Tea is a classic creation by Mr. Wang Wenli, the inheritor of the national intangible cultural heritage technique for making Tieguanyin tea. Owing to its extremely limited production and each tea pearl’s preciousness akin to genuine pearls, it is named the Pearl. Launched with great fanfare in the industry in December 2008, it quickly became a sensation in the tea market, emerging as the star product of Bama Tieguanyin tea and enjoying high prestige among avid Tieguanyin enthusiasts, hailed as a premium example of rich-aroma Tieguanyin.
Iron Plate Chinese Yam and Starch Noodles Do you love eating Chinese yam? Did you know it can also be made into starch noodles? These completely transparent Chinese yam starch noodles have a delicate texture — no matter how you cook them, they won’t break or stick together, and they’re rich in nutrients. …
The perfect combination of Chinese yam and blueberry jam not only creates a delicious dish but also, through the pairing of their unique nutritional components, results in an exceptionally nutritious and healthy delicacy. …
Stuffed Bitter Melon with Chinese Yam features crisp bitter melon embracing tender Chinese yam, drizzled with syrup. The bitterness is balanced by sweetness, while a hint of fragrance lingers, making it a delightful summer dish. …
Honey-Glazed Yam
Curry Taro Pastry is a curry-flavored pastry that combines soft and glutinous taro with flavorful yellow curry, offering a layered texture. Its golden, crispy, and richly aromatic taste is sure to whet your appetite. …
Yam Paste – Sometimes, just a small dish of sauce can elevate the quality of an entire dish or meal. Yam Paste is made from carefully selected soybeans, chili peppers, soybean oil, salt, spices, yam, and more. It has a rich aroma, a savory and mildly spicy flavor, and is perfect for mixing with noodles, rice, or as a dipping sauce. …
Qinhouben Broad Beans…
Made with glutinous rice flour as the main ingredient, mixed with white sugar, refined salt, and an acidic juice, then steamed and sprinkled with granulated sugar while hot. It offers a perfect blend of sweet, salty, and sour flavors, making it especially suitable for patients, children, and the elderly (Putian)…
First, mince the lean meat, then mix in seasonings such as shiitake mushrooms, shrimp, pears, winter melon strips, five-spice powder, and pepper. Wrap the mixture in pork caul fat, cut it into half-inch-sized rounds, and deep-fry until golden brown. Serve hot with a dipping sauce of vinegar and soy sauce. Crispy, sweet, and bursting with layered flavors, (Putian) Chicken Rolls are a traditional snack from Putian, often served at banquets…
At the foot of Phoenix Mountain in the southwest of Putian city, shrouded in mist and clouds, stands a temple called Shishiyan. Though small in size, this temple attracts thousands of visitors and worshippers. People come here not only to pay homage to the renowned Immortal Duke but also to taste the famous Shishiyan Jian Guo, renowned both at home and abroad. Legend has it that during the Tang Dynasty…
The key to Putian braised noodles lies in the texture of the noodles, the broth, and the ingredients. Preparation generally begins the night before. The texture of the noodles is, of course, the first crucial step. Unlike shaved noodles or hand-pulled noodles, which are made on the spot by shaving or stretching dough into thick or thin strands, these noodles are processed from different types of flour in specific proportions. The resulting dough must be elastic and not easily break apart when cooked. Brewing the broth is also a vital process. The best segments of pork bones are selected to produce a rich, milky-white, aromatic broth. The amount of water mixed with each batch of broth is strictly fixed—too thick or too thin is not acceptable. Then come the ingredients: lean meat, mushrooms, dried shrimp, scallops, oysters, clams, and chives are all essential. Once all the preparatory steps are complete, it’s all about the cooking technique. The reason these are called “braised” noodles is that they are slowly simmered over low heat, allowing the flavors of the broth and ingredients to penetrate the noodles. This slow-cooked method ensures flavorful noodles in a thick, savory soup.
Nine-layer rice cake is a local snack made by layering nine differently colored layers of rice paste. It is prepared using regular rice and glutinous rice, ground into a paste, which is then divided into nine equal portions. Each portion is mixed with an appropriate amount of white sugar and food coloring (the first layer is red, the second light yellow, the third the natural white color of rice, and so on, repeating the sequence until all nine layers are complete). Hence, this rice cake consists of nine...
Cuisine: Fujian cuisine Flavor: Salty and savory Price: 40–80 RMB Specialty: Rich and aromatic flavor, with delicious sauce perfect for mixing with rice. Ingredients: One duck, ginger slices, garlic, dried tangerine peel, rice wine, light soy sauce, dark soy sauce, salt, oil. Cooking method: 1. Cut the duck into pieces and drain the water. 2. Heat a little oil in the pan, add the duck pieces and stir-fry over low heat until cooked…
In the folk culture of Putian and Xianyou, especially in rural areas, every household prepares fried tofu, fried sweet potatoes, thin cakes, red tangerines, slaughters chickens and ducks, as well as pigs and sheep before New Year’s Eve, along with the indispensable “Red Rounds.” Celebrating the New Year in Putian is most festive around the family gathering. In the folk culture of Putian and Xianyou, especially in rural areas, every household prepares fried tofu, fried sweet potatoes, thin cakes, red tangerines, slaughters chickens and ducks, as well as pigs and sheep, along with the indispensable “Red Rounds.”...
Oyster shells are not a specialty unique to Fuzhou, but the oysters from Fujian are plumper, tenderer, and cleaner than those produced along the coasts of Jiangsu, Zhejiang, and other nearby areas. From the first to the third month of the lunar year, these pale blue packages of flesh are piled up everywhere in roadside stalls and shops, and they are very inexpensive.
Razor clams [razor clam]. A type of bivalve mollusk in the family Solenidae (razor clams), belonging to the class Bivalvia. They are marine shellfish and soft-bodied animals. Their shells consist of two elongated, narrow valves, yellowish on the outside and white on the inside. They live in coastal seawater and can also be farmed. The meat is delicious. Varieties include Sinonovacula constricta and Solen strictus, among others. Razor clams…
Red Tuan is a distinctive snack from the Putian-Xian region of Fujian, steamed and made up of two parts: the wrapper and the filling. The wrapper is typically made from glutinous rice flour. To prepare it, the glutinous rice flour is first mixed with red food coloring, then an appropriate amount of warm water is added to knead it into a dough. A small portion is then pinched off and shaped by hand into a thin, flat round, forming the “Red Tuan wrapper.” The fillings generally come in four types: glutinous rice filling, mung bean filling, glutinous rice and mung bean filling, and pork belly filling (less common). The glutinous rice filling is made by steaming glutinous rice into dry rice, then simmering it in sugar syrup over low heat until it becomes sticky and soft. The mung bean filling involves boiling mung beans until soft, adding sugar (and simmering gently), then mashing the beans with a spoon so they stick together with the help of the sugar’s stickiness. The glutinous rice and mung bean filling is made by first roasting glutinous rice, grinding it into powder, and then mixing it with mashed, boiled mung beans and sugar to form a paste. During preparation, the filling is hand-shaped into balls about 5 cm in diameter, becoming the “Red Tuan filling.” The wrapper is used to encase the filling, which is then placed into a wooden mold (commonly called a Red Tuan stamp, or 红团印) to imprint the characteristic dome-shaped, flat-bottomed form with decorative patterns on the curved surface—often featuring characters or designs such as Fu (fortune), Lu (prosperity), Shou (longevity), Xi (happiness), Cai (wealth), Ding (fertility), Gui (nobility), as well as images like twin children or a bountiful harvest. The stamped Red Tuans are then placed on circular pieces of freshly washed chicken leaves (known locally as ji jiao ye) or large katsura tree leaves, and arranged in a steamer to be cooked over high heat. After about 20 minutes, when the steamer is opened, the vibrant red, fragrant, and shiny Red Tuans are ready to be enjoyed.
Braised tofu is a traditional famous dish from Hanjiang District. It has a unique way of preparation: tofu is simmered over low heat with shredded mushrooms, shredded bamboo shoots, peanuts, and other ingredients to make a vegetarian version; if shredded meat, shrimp, and egg yolk are added, it becomes a non-vegetarian dish. The key to braising lies in controlling the heat, moisture, and cooking time. It features bright colors, tender texture, fragrant taste, and rich nutrition, with a strong local flavor, …