Jiangle Paper, originally known as Qingsijiao or Kanglian Paper, is exquisitely crafted—smooth, delicate, clean, and bright, with few flaws and firm, snow-white texture. Renowned for its durability, resistance to breaking and insect damage, it enjoys the reputation of "a hundred years of life, purity like ice and jade." It is a premium choice for writing, printing, record-keeping, and mounting. For 200 years during the Song and Yuan dynasties, books published in the Masha edition were made using this paper. The Jiangle County Annals...
Ingredients for duck intestines: 500g duck intestines, 25g preserved mustard tuber, 30g soy sauce, 15g cooking wine, 25g edible alkali, 50g vegetable oil (or peanut oil), 10g salt, 5g sesame oil, 15g vinegar, red chili peppers, ground pepper, monosodium glutamate, ginger, scallions, garlic – all to taste. Method: Rub the duck intestines evenly with salt, add alkali…
The Big Roll is a main dish in the traditional Hakka banquet of Lingle. The preparation involves mashing tofu and mixing it with diced radish, lean meat, bamboo shoots, and other ingredients. An appropriate amount of sweet potato starch is added, and the mixture is steamed in a steamer basket. After steaming, it is cut into pieces, plated, and then drizzled with soy sauce and sesame oil, and sprinkled with a little chopped scallion. It has a delicious flavor. …
Xishan Paper: Already renowned during the Tang and Song dynasties, it has a history of over a thousand years to date. Known for its fine texture, flexibility, smooth and clean surface, strong water absorption, resistance to insect damage even when stored for long periods, and superior quality, it has been popular both domestically and abroad, being sold to more than twenty countries and regions. In those days, Emperor Qianlong was also moved by it and personally ordered imperial envoys to Jian’ou to source the paper for printing the …
Longchi Inkstone: The production of Longchi Inkstone boasts a long history, dating back seven to eight hundred years. It is named after the "Longchi Tuan" area, the hometown of the Neo-Confucian scholar Yang Shi, where the inkstone material is sourced. The craftsmanship of making Longchi Inkstone is mostly passed down through generations and produced entirely by hand. Inkstone makers pay close attention to material selection, composition based on the stone’s features, overall layout, and carving techniques...
Jiangle County in Fujian Province is further expanding the Giant Scaly Cap Mushroom industry. First, by promoting area-based cultivation. In recent years, aiming to develop green food, Jiangle County has maintained an annual production area of over 3,500 mu for Giant Scaly Cap Mushrooms. The cultivation bases have gradually expanded from traditional areas such as Wanquan, Nankou, and Huangtan to all 13 townships across the county. …
Jishan Crabapple Stone Inkstone…
Pre-cooked Yangke Bamboo Shoots…
In ancient times, pigs were called “豕” (shǐ), while in the Jiangle dialect, they are referred to as “煃” (kuǐ). Local farmers raise and cherish these animals, using them to convey emotions. During weddings, both the bride’s and groom’s families give the matchmaker a “big 煃 leg” (pig leg) as a token of deep gratitude. On holidays, filial children present premium leg meat adorned with red paper to honor their elders. On the first and fifteenth days of the lunar month, they would…
In my hometown, the rural area of Jiangle, many things throughout the year seem to revolve around the theme of “Chinese New Year.” To put it in a more down-to-earth way: everything centers around the kitchen, and around the “eating” for the New Year. For example, piglets are raised at the beginning of the year to be slaughtered as the “New Year pig” at the end of the year; sticky rice and non-glutinous rice are planted in spring to make fragrant…
Taro is immensely popular in Jiangle, an ancient Hakka county known as the “Land of Refreshing Scenery,” both in the city and in the countryside. Locally, it is considered an auspicious ingredient symbolizing fertility and prosperity. “Fragrant rice with blue bamboo shoots, fine vegetables in purple taro soup” — the admiration for taro expressed by the Tang Dynasty poet Wang Wei mirrors the deep affection Jiangle locals have for this humble tuber…
Bamboo shoots of Jiangle are a specialty of Jiangle County, Sanming, Fujian. The Jiangle bamboo shoot refers to the Dictyophora echino-volvata Zane, Zheng et Hu species. The people of Jiangle have a long history of gathering and consuming wild bamboo shoots. Large-scale artificial cultivation began in the mid-1980s...
Begonia Inkstone is made from Longchi stone, which comes from the area between Shimen Ridge and Lotus Mountain in the northern suburbs of Jiangle County. According to the re-engraved "Yu Hua Cave Records" from the Qianlong era of the Qing Dynasty, it states: “Longchi stone all comes from Yanwa Gorge. The larger pieces can be used for steles, and the smaller ones can be polished into various shapes.” The craft of making inkstones from Longchi stone has a history of over 400–500 years...
Mingxi Chinese Yam, also known as yam or locally referred to as shuzi, has a long history of cultivation in Mingxi. Local farmers have a traditional habit of growing Chinese yams, making it one of the region’s major featured and advantageous agricultural products. It is known for its excellent taste and superior quality. Rich in nutrients, it contains various essential components required by the human body, making it not only a delicious vegetarian delicacy but also...
Mingxi in Sanming is known as the hometown of the Southern China Fir, a rare species in the world. It contains the anti-cancer component paclitaxel, which not only has unique therapeutic effects on cancer but also possesses strong anti-inflammatory, heat-clearing, regulatory, and blood pressure- and blood lipid-lowering properties. It shows special benefits and significant efficacy for gastritis, enteritis, bronchitis, oral ulcers, toothaches, hemorrhoids…
Ninghua dried chili peppers have over 200 years of cultivation history. Among the varieties is the Bullhorn Pepper, one of China’s “Eight Famous Chilies” in the first national selection. It is renowned both at home and abroad for its bright red color, translucent fruit, thin skin, fragrant taste, high oil content, and moderate spiciness. The Bullhorn Pepper is a traditional export product of the county and has been featured in dedicated exhibition booths at every Canton Fair. Production…
The main varieties of sun-cured tobacco include tall stalk, medium stalk, short stalk, green stalk, and extra-short stalk. Xiamao Township is the primary production area, with cultivation also taking place in Lishu, Gaoqiao, and Fuku, but Xiamao sun-cured tobacco is renowned as the “King of Tobaccos.” Its leaves come in yellow, red, and brown hues, with uniform gloss, clean surfaces, moderate thickness, dense structure, ample oil content, rich aroma, no bitterness,…
Commonly known as forest quince or coming quince, it is a specialty of Shaju. Varieties include Huanai, Tiesehua Nai, Gaoqiao Nai, and Xiaonai, among which Huanai is considered the finest. It has thin skin, thick flesh, and delicate texture, with an edible rate of over 97%. The skin, flesh, and juice are all red in color, sweet and delicious with moderate acidity, offering benefits to digestion and appetite — a rare and renowned fruit. The fresh fruit…
It is hailed as the “king of fruits.” Rich in various amino acids, abundant vitamin C, actinidin, as well as calcium, phosphorus, iron, and other nutrients, it offers significant health benefits for conditions such as scurvy, high blood pressure, and hepatitis, making it highly favored by consumers (Sanming)…
Mingxi Dried Meat Floss is a Hakka-style delicacy with a long history, enjoying an esteemed reputation for over 500 years and ranking first among the “Eight Famous Dried Foods of Western Fujian.” It is well-known both domestically and internationally. Made from carefully selected lean pork from the hind legs of fresh pigs, and using traditional craftsmanship and premium seasonings, the meat is sliced, marinated, and meticulously roasted over charcoal. This product boasts a unique flavor and rich nutrition. It is not overly dry...