Sansha Guazi, a snack from Ningde, Fujian. It is beloved for its unique feature of combining the flavors of both mountain delicacies and seafood in a single bite. First, roasted (or pan-fried) peanuts are shelled, and ingredients such as celery, shiitake mushrooms, dried bamboo shoots, and scallions are chopped into small pieces. These are then cooked together in a pot and transferred to a basin. Once the broth has cooled, finely milled high-quality sweet potato starch produced in Sansha...
Mix steamed taro with potato starch, stir into a dough, then cut into round strips using a "sweet potato slicer." Drop them into boiling water while slicing and cooking, and mix in seasonings such as oysters and celery to create a uniquely colored and flavorful dish—Taro Egg Noodles. Locally in Gutian, it's commonly known as "Joyful Noodles." Steam cooked taro, peel it, mash it into paste, and mix with potato starch to form a dough for the wrapper...
Certificate of the national geographical indication certification trademark for “Late-maturing Lychees from Sandu'ao.” This is the third national geographical indication certification trademark successfully registered by Jiaocheng District, following the “Late-maturing Longan from Jiaocheng” and “Tianshan Green Tea,” making it the 19th such trademark in our city. The late-maturing lychees from Sandu'ao are the latest to ripen and hit the market in China…
These are a traditional craft from Shuoyang Village in Hubei Township, Ningde, with a history spanning several hundred years. At an altitude of 800 meters, Shuoyang Village is a coastal mountainous area with frequent sea fogs and a moist climate, ideal for willow tree growth—there are many willows over a century old. Locals use willow wood to make steamer baskets, which are sold across the province, to Hong Kong, and throughout Southeast Asia. In the 1970s, the Hubei Commune once operated…
Jiaocheng District marks the northern limit of China’s commercially cultivated longan region. Compared to areas like Guangdong, Guangxi, and southern Fujian’s Putian-Xianyou region, longan of the same variety here naturally matures 20 to 40 days later, with the latest-maturing varieties harvested as late as mid-November. This gives the district a unique regional advantage — "offering what others don’t." The current longan cultivation area in Jiaocheng District…
Ingredients Main ingredients: 10 chicken wings, a small piece of old ginger, 3 cloves of garlic, 2 scallions Secondary ingredients: a pinch of salt, 1 tablespoon sesame oil, 3 tablespoons chili oil, 500g marinade broth Directions 1. Wash the chicken wings and chop off the wing tips and drumettes. Finely chop the ginger, garlic, and scallions. 2. Blanch the chicken wings in boiling water to remove any scum, then drain. Simmer them gently in the marinade broth for 30–50 minutes. 3. In a pan, heat the chili oil, then add the chopped ginger and garlic along with the salt. Simmer over low heat until fragrant, then mix in the chicken wings, stirring to coat them evenly with the ginger and garlic. 4. Turn off the heat and stir in the scallions and sesame oil until well combined.
[Braised Duck Legs] ~ Five duck legs, washed clean; ~ In a pot, add water, one cinnamon stick, one star anise, a small handful of Sichuan peppercorns, two teaspoons of white pepper powder, dark soy sauce, a little vinegar, and plenty of sugar — adjust to your preferred taste; ~ The water should just cover the duck legs. Bring to a boil over high heat, then simmer over medium heat for 30 to 40 minutes. Remove the legs, let them cool, chop into small pieces, arrange on a plate, serve, and enjoy!
· 250g lean pork (or beef) · 200g Chinese cabbage (or other seasonal vegetables, such as asparagus lettuce) · 50g Pixian bean paste (3 tbsp) · 25g cooking wine (1.5 tbsp) · 25g starch (1.5 tbsp) · 2g salt (about ½ tsp) · a small amount of chicken bouillon · 10g dried chili peppers ·…
You see, I’m a northerner who absolutely loves noodles, but I only go for the kind served in broth—slippery, smooth, and incredibly satisfying. And when the weather turns cold, it’s the perfect season for hot noodle soup… anyway, I just love it. As for Fuzhou’s “laohua,” I’ve never really understood what it means. “Laohua” seems to refer to something boiled quickly in clear broth… maybe it’s a local dialect term?
Scallop Knowledge Introduction: Scallops are made by drying the adductor muscles of several types of shellfish, such as Yoldia and Amusium, resulting in short, cylindrical, light yellow pieces with muscle fibers on the sides. They are one of China’s famous “Eight Treasures of Seafood” and are considered a premium aquatic delicacy. As an ancient saying goes, “Three days after eating them, chicken and shrimp still taste bland.” This illustrates just how exceptionally delicious scallops are...
Taro is a crop of the Dioscoreaceae family, also known as Lipu taro. It is mainly produced in coastal regions such as Guangxi and Fujian, and has a history of over a thousand years. The main production areas today include Lipu County, Pingle, and Gongcheng in Guangxi, as well as southern Fujian. Taro is oval in shape, with a rough outer skin. When cut open, its interior displays a pattern resembling that of areca nuts, hence the name "taro."...
Instructions for making stir-fried glass noodles: Ingredients needed include Longkou glass noodles, shredded pork, and green bell peppers. Steps: 1. Take one bunch of glass noodles (adjust quantity according to portion size), soak in cold water for about half an hour. It is not recommended to use hot water, as the resulting noodles will not be as tender — hehe. Shred the pork and place it in a small bowl, then pour in some soy sauce and a little rice wine. Marinate for about five minutes to let the flavors infuse...
Tianshan Red is a specialty of Jiaocheng District, Ningde, Fujian Province. Known for its "strong, robust, fresh, and pronounced floral-fruity aroma," Tianshan Red Gongfu black tea features tightly rolled, uniform leaves with a glossy dark color. It boasts a rich, long-lasting fragrance with distinct floral and fruity notes, a mellow and sweet taste, a bright crimson liquor, and vibrant red leaves. With its outstanding quality, it has earned numerous accolades in recent national and provincial tea competitions, gaining fame in cities such as Beijing, Shanghai, and Suzhou, and is exported to markets including the United States, Japan, the European Union, Vietnam, Taiwan, and Hong Kong, where it enjoys high popularity among merchants.
Ningde razor clams have a long history of cultivation and are one of the main traditional marine aquaculture species in Ningde City. “Currently, the area under clam farming has reached 34,000 mu, with an annual output of nearly 20,000 tons and a production value of nearly 300 million yuan; the annual output of clam seedlings is around 8,000 tons,” said Su Yangyuan, head of the Aquatic Technology Station in Jiaocheng District. In the 1990s, the area under clam farming was…
Huangjia bamboo steamers are a traditional craft product passed down through generations in Huangjia Village, Hubei Township, Jiaocheng District, Ningde City, Fujian Province. They were first created in 1097 during the Northern Song Dynasty by Huang Yifu from Shuyang Village and have a history of over 900 years. The production technique of Huangjia steamers is a typical example of the hand-binding craftsmanship using cedar wood slices, representing a unique form of folk handicraft across China…
Dried bamboo shoots are made from fresh bamboo shoots through processes such as husking, steaming, slicing, drying, and shaping. The processed "Fujian dried bamboo shoots" feature a golden color and semi-transparent appearance, with wide slices, short nodes, thick and tender flesh, and a rich aroma. Known as "magnolia slices," they are one of the "Eight Treasures of Fujian Mountains" and have long been renowned as an ingredient in famous dishes both at home and abroad. Dried bamboo shoots...
Grass Jelly Cake is commonly known as "liangfen" (cooling jelly) in Taining. There is a local saying: "Emerald beauty accompanies grass jelly." The ingredients are rice flour and grass jelly. The rice flour is mixed with grass jelly and well water, then boiled in a pot and frozen into solid blocks. Eating grass jelly in the summer helps cool down, prevent heatstroke, and clear heat and toxins. …
Fermented soybean curd is a common food consumed by the people of Taining County. The tofu is tender, without any rough texture, and can also be made into dried tofu, spicy fermented tofu, or fried tofu. It is highly nutritious and widely consumed. According to local customs in Taining, in the days leading up to the Spring Festival, every household is busy making fermented soybean curd—some make as many as five or six batches, and even the most modest households prepare at least one batch…
Lotus seeds from Longhu Town, Taining…
Taining Zhukou Dried Chili Peppers…