The largest golden thread fern cultivation enterprise in Mingxi County, “Fujian Mingxi Jincao Seed Industry Co., Ltd.,” plans to acquire 100 acres of land within the Mingxi Eco-Economic Park to establish a modern processing facility integrating tissue culture, raw material preparation, and deep processing. The facility will produce products such as golden thread fern oral liquid and capsules. In 2007, the Mingxi County Agricultural Office and…
Gemstones Mingxi County is one of China’s four major sapphire-producing regions and is also known as the “Hometown of Chinese Zircon.” The area boasts abundant gemstone resources, with multiple types of gemstones coexisting. Alongside sapphires and zircons, minerals such as garnets and phenakite can also be found. Mingxi gemstones were first discovered in 1965 during a diamond-bearing primary deposit survey conducted by the former No. 304 Geological Team of the Fujian Provincial Geological Bureau in Mingxi...
Natural kudzu noodles…
Dried Bamboo Shoots from Qingxi: These are made from freshly harvested spring bamboo shoots, known as "Min Bamboo Shoot Tips." They have a golden color and a semi-transparent appearance, and are famous for being tender, sweet, and crisp. During the Ming and Qing dynasties, they were listed as tribute items sent to the imperial court. Among the many bamboo-growing mountainous areas in Fujian, the Min Bamboo Shoot Tips from Zhangping have a long history and are renowned both domestically and internationally, highly favored by people in Shanghai, Tianjin, Guangzhou, and Hong Kong…
Xiamao taro dumplings are unique in flavor and renowned far and wide. This is closely related to Xiamao’s fertile land, mild climate, abundant water supply, and especially the exceptionally tender taro grown there. The general method for making the dumplings is as follows: wash the vegetable taro (do not use regular taro, as it doesn’t cook soft easily; it’s best to use taro about the size of an egg, called “taro eggs”), boil it, peel it, then use a spatula to mash...
Hakka Taro Dumplings (locally known as Keqiu Bao in Mingxi County) are one of the 20 most famous traditional local delicacies in Fujian Province. Keqiu Bao are extremely resilient when boiled and can be stored for a long time. Leftover cooked Keqiu Bao, if kept until the next day, remain chewy and flavorful. In contrast, regular dumplings or wontons—not to mention being kept overnight—will start to swell and go mushy after just a short time sitting out.
Mingxi cassava is a specialty of Mingxi County, Sanming City, Fujian Province. The cassava industrialization project is a key development initiative in Mingxi County. The county has become one of the major cassava-producing regions in Fujian Province. Mingxi County cultivates 31,000 mu of cassava, generating an output value of 40.3 million yuan, while Sanming Bestar Starch Co., Ltd. achieves a processing output value of 140.3…
Thanks to advantages such as hosting 10% of the national population of the Yellow-bellied Tragopan — known as the “panda of birds” — Shaxian’s Mingxi County has earned another prestigious national title: “Hometown of the Yellow-bellied Tragopan in China.” Recently, the China Wildlife Conservation Association issued the “Decision of the China Wildlife Conservation Association on Awarding...
Jiulong Lake Dried Fish is made from fresh freshwater fish sourced from Jiulong Lake, meticulously processed using a scientific formula and advanced equipment. It is high in protein, low in fat, rich in nutrients, delicious in taste, and of excellent quality. Endorsed by aquatic product processing experts, it is the only dried fish in the province that is completely odorless. …
Ingredients for taro balls: 500g taro, 1 long loaf of bread, butter. Seasonings: cooking oil, refined salt, MSG, cornstarch, scallions. Preparation: (1) Steam the taro until soft, mash it into a paste, and peel the bread, cutting it into 0.5cm cubes. Mix the taro with salt, minced scallions, MSG, and cornstarch until well combined, then shape into 40g portions. Wrap...
Dried Fish Qingliu Dried Fish is one of the most famous local specialties in Qingliu County. This product is made from pollution-free fresh fish from Qingliu, using ingredients such as edible salt, monosodium glutamate, yellow rice wine, ginger, vegetable oil, aged vinegar, chili peppers, and natural medicinal herbs. …
Fern Whisk Buns are a local specialty snack from Qingliu County. Preparation: Peel and mash cooked taro, then mix it with bracken starch (sweet potato starch or cassava starch) until pliable. The dough should be moist enough to shape by hand into thin wrappers. Fillings vary but often include shiitake mushrooms, red mushrooms, winter bamboo shoots, shrimp, scallops, lean pork, bean sprouts, Chinese chives, scallions, garlic, and dried tofu. The buns are typically folded into diamond shapes and can be steamed or boiled. Once cooked, they are topped with soy sauce, MSG, and lard. They are known for their thin skins, generous fillings, tender and smooth texture, delicious taste without being greasy, and suitability for all seasons.
Qingliu Yellow Goat is a breed developed through the introduction of the Nanjiang Yellow Goat from southern Sichuan and subsequent local selection and breeding in Qingliu County. The meat of Qingliu Yellow Goat has become one of the main types of meat commonly consumed by the public. The Nanjiang Yellow Goat originates from Nanjiang County in Sichuan Province. Through the application of modern principles of livestock genetics and breeding by Chinese animal husbandry scientists, and using a method of complex crossbreeding among multiple breeds, it was artificially selected and cultivated as...
Located in the mountainous northwest of Fujian, Qingliu County boasts picturesque scenery with verdant mountains and clear waters. The area is crisscrossed by streams that shimmer with azure waves. The streams within Qingliu County include six major ones: Longjin River, Songxi Stream, Changtan River, Luokou Stream, Luofeng Stream, and Wenchang Stream. Especially after the construction of the Ansha and Songkou hydropower stations, the water levels of Longjin River and Jiulongtan became stable, with gentle currents,...
Qingliu White Pagoda Garlic Head…
Qingliu specialty tofu skin: Qingliu County has a long-standing history of producing tofu skin and enjoys widespread fame. Qingliu tofu skin is fragrant, mellow, sweet, chewy, quick to cook, and holds its texture even when boiled for a long time, making it a convenient food. It is a green food high in protein and low in fat. Tofu skin is a key ingredient in cooking. China is a civilization with thousands of years of history...
Qingliu County is one of the well-known ancestral homelands of the Hakka people, with a strong Hakka cultural atmosphere throughout the region. The Jiajing-Daoguang Edition of the Qingliu County Annals, compiled during the Ming Dynasty, records: “Shuyu, commonly known as snow potato. One variety grows in the mountains, very firm and flavorful, beneficial to health, and is called the snow potato.” The Qingliu County Annals state that snow potatoes play a significant role in traditional festivals. On New Year’s Eve, families commonly prepare meals with chicken, snow potato, or radish stewed with meat to celebrate the reunion and the New Year. Qingliu County has a long history of cultivating and consuming snow potatoes. Over time, farmers have developed a unique cultivation method, giving rise to distinct variety traits and product characteristics. Qingliu snow potatoes have medium plant vigor, with triangular leaves that are hastate at the base, tapering to a point at the tip. The top leaves are green, mature leaves are dark green, leaf edges are slightly wavy, and the leaf surface is not smooth. The individual snow potatoes are large, round, and uniform in size, with a yellowish-brown skin, few root hairs, firm texture, rich powderiness, white flesh, abundant sticky juice when cut, and a delicious, delicate taste. They are considered the best in the surrounding regions and are regarded as a premium variety of potato. By the late Qing Dynasty and early Republican period, Qingliu snow potatoes had gained fame for their superior quality and were even supplied to the capital. Qingliu County is the largest producer of snow potatoes in Fujian Province, with a long cultivation history. The government has introduced policies to encourage large-scale planting by farmers, effectively promoting the scaled production of Qingliu snow potatoes. The cultivation area covers around 4,800 mu, with an annual output of nearly 10,000 tons. It is a major cash crop in the region and has become one of the county’s renowned, high-quality, and specialty agricultural products.
Changhua Rice Balls The main ingredients of Changhua Rice Balls are specially selected sweet potato starch (produced after the Qingming Festival), premium pork, shiitake mushrooms, egg yolks, winter shrimp, bamboo shoots, along with scallions and aromatic spices like cinnamon. After being prepared, steamed, and cooked, they become semi-finished products with round, glossy, and elastic skins. These are then fried in oil that is neither too hot nor too cool for several minutes, removed, and topped with a special sauce made from glutinous rice, peanuts, sesame seeds, sugar, and mixed into a sweet sauce, along with premium pot-bottom soy sauce. The result is a crispy skin with fragrant filling, delivering a delicious taste. After eating, you’re also served a bowl of light yet flavorful bone broth (slow-simmered for two hours with shiitake mushroom stems and large bones).
Sweet potato starch, also known as sweet potato flour, is a powder made from sweet potato starch. Typically, sweet potato starch comes in granular form, available in both coarse and fine grains. For household use, coarse sweet potato starch is generally preferred. Like cornstarch, sweet potato starch becomes thick and sticky when dissolved in water and heated. However, sweet potato starch has a higher viscosity than cornstarch, which is why it is less commonly used for thickening in Chinese cooking — its stickiness is harder to control.
Geographical Scope Helong Tribute Rice refers to rice produced in Helong Township and surrounding areas of Ninghua County, Fujian Province. It is named after its place of origin, Helong Township. Distinctive Qualities Renowned far and wide for its slender, elongated grains shaped like shuttles, snow-white color, translucent glossiness, soft yet non-sticky texture when cooked, no retrogradation when cooled, fragrant aroma, and rich nutritional value...