Tanyang Gongfu: Originally produced in Tanyang Village by the Qinghong Stream at the foot of Baiyun Mountain. The tea features plump, tightly rolled leaves with a high fragrance, rich taste, fresh and mellow flavor, and bright red leaf bottoms. It was first successfully crafted during the Xianfeng and Tongzhi reigns of the Qing Dynasty (1851–1874) by Hu Fusi, a villager from Tanyang in Fu’an. The production area includes...
Zhouning Guanyang Snow Pears…
Zhouning Daylily…
Dried Oysters from Shajiang…
Late-maturing longan The late-maturing longan in Ningde City has an 800-year cultivation history. The fruit is large, with crisp flesh, abundant juice, and delicious taste. It is suitable for fresh consumption, canning, and drying, making it a nutritious delicacy. The harvest season is from late September to early October. (Ningde)…
Wooden bead handbags, wooden bead curtains, and belts are produced in Zhouning County. All are made from natural wood, crafted with fine workmanship, small and exquisite, featuring unique styles, and are bestsellers in 22 countries and regions overseas.…
Square Bamboo and Gourd Bamboo Canes – These two types of bamboo are abundantly produced in Ningde City. With their naturally hard texture and unique shapes, they are further crafted into premium travel souvenirs. …
Konjac is a specialty of Zhouning County. It is convenient to process and store, making it not only a beloved food among locals but also a traditional Chinese medicinal herb known for its potential in preventing and treating tumors. It has gained popularity in Japan, Europe, America, and Southeast Asia. …
Ningde Edible Fungi…
Ningde guava…
White Peony tea features green leaves embracing silvery-white downy buds that resemble blossoms. When brewed, the green leaves cradle the tender sprouts, as if a flower bud is just beginning to bloom—hence the name "White Peony." The tea consists of two leaves wrapping a single bud, with naturally curled leaves in deep gray-green or dark moss-like hues. The leaf blades are plump and tender, with wavy undulations and a surface covered in white fuzz on the back. The leaf edges curl slightly inward, and the bud and leaves remain connected. …
Reed (sedge) leaf zongzi is a specialty food of the She ethnic group. Glutinous rice is soaked in yellow alkaline water for several hours, then wrapped in reed leaves and boiled to perfection. The resulting zongzi are rectangular, about 20 centimeters long, and turn a light yellow after boiling. They are both sticky and firm in texture. If a small amount of peas, golden beans, or lamb’s beard beans—referred to as “bean zongzi”—are mixed into the glutinous rice,…
Konjac noodles are made from 59–99 parts starch (bean or rice-based), 0.1–40 parts konjac flour, 0.4–0.8 parts salt, and 0.2–0.4 parts alum. The production steps are as follows: first purify the starch, then add 30–50 parts water and stir, add the konjac flour, stir again, then add the salt and...
Ingredients and slurry preparation for sweet potato vermicelli: Place starch in a mixing basin, add warm water at 35–40°C to allow the crushed starch to absorb moisture and become soft. Stir with a smooth wooden stick while gradually adding hot water at 70°C from the edge of the basin to raise the starch temperature to 45–50°C. Stir vigorously, then add boiling water to gelatinize the starch. Add alum at a ratio of 0.1%, …
When cooking loach noodles, do you put the loaches in first and then the noodles? Or the noodles first and then the loaches? For thousands of years, many have eaten them, but few know how they're made. It's as mysterious as the Coca-Cola formula. Once served, the dish is brought to the table in an iron pot, catching everyone’s eye, tantalizing the taste buds, and brimming with character and rhythm. During the Awakening of Insects season, it becomes a treasured seasonal delicacy beloved by visitors across eastern Anhui...
First, take the lean meat of eel (boneless and without spines), mash it into a paste, then mix it with sweet potato starch, monosodium glutamate, refined salt, white sugar, a small amount of minced ginger, and edible alkali. Knead it by hand, drop it into the pot, and cook until done. Then cut the rice cakes into thin strips and add them to the pot to cook together for a while. This way, the flavor of the fish infuses into the rice cake strips, and the aroma of the rice cakes is also absorbed by the fish slices. Add a bit of chili and rice vinegar to season it,...
Meatballs are both a common dish and an indispensable part of banquets. The character “圆” (round) symbolizes “reunion” and “wholeness.” The word “圆” (round) sounds like “缘” (fate), making it especially suitable for wedding banquets. Serving a mix of fish and meat balls together carries auspicious meanings of pairs and abundance. Here is how to make beef meatballs: Ingredients: Fresh beef (5…
Jiangnan Balls, also known as Lantern Festival Balls or Shangyuan Balls, once won special awards for regional and provincial snack cuisine. They come in sweet and savory flavors. The balls are made by grinding glutinous rice into powder, mixing it with water to form a dough, then wrapping it around a filling made of sugar, sesame, and crushed peanuts to form a shape similar to tangyuan (dumplings). These are then boiled in boiling water until cooked and ready to eat. They are characterized by their thin skin, fresh filling, and delicious taste…
Zhongrong Tung Oil…
Imperial Bean Crisp is a type of pastry snack. The traditional method involves boiling the imperial beans, peeling them, and mashing them before mixing with flour to form a dough. Small balls are then shaped from the dough, deep-fried until golden, and removed to cool. Next, sugar is boiled with water to create a thick syrup, which is poured over the cooled bean dough balls. The mixture is stirred continuously off the heat until the sugar solidifies into granules that cling to the surface, resulting in a sweet...