Zhuangyuan Sticky Rice Cake The main ingredient of Zhuangyuan Sticky Rice Cake is glutinous rice that is pure in texture and transparent in color. First, the glutinous rice is soaked in water for three to four hours, then steamed over high heat. The steamed rice is poured into a stone mortar and pounded back and forth with a wooden pestle until it forms a sticky dough. Then, while still hot, the dough is lifted with both hands and forcefully tossed into a pre-prepared bamboo sieve. The entire batch of sticky rice cake lands intact in the sieve. …
The Jinhu Black Phoenix Chicken is characterized by its small body size, mottled feathers, phoenix crown, green earlobes, feathered shanks, skirt feathers, mulberry comb, black skin, black bones, black meat, and black internal organs. This chicken is elegant in appearance and holds ornamental value. Its meat and eggs are of high quality and also offer health benefits, making it a rare poultry resource in China. The chicken has a delicate and broad head, with a comb that is...
After review by the Quality and Safety Center of Agricultural Products under the Ministry of Agriculture and evaluation by expert panels, "Zhukou Small-Grain Peanuts" from Taining County met the registration and protection conditions stipulated in the "Administrative Measures for Geographical Indication of Agricultural Products." The Ministry of Agriculture approved the registration and implemented legal protection, making it the third agricultural product in Sanming City to receive national geographical indication registration and protection...
Commonly known as Jiuniang in Taining, it is said that Shangshu Wine was created when Zou Yinglong, the top scholar of the Southern Song Dynasty and an official serving as Shangshu (Minister), brought back a secret imperial recipe and combined it with local brewing techniques. The wine has a pale yellow hue, a mellow and pleasant taste, and is locally described as: "a golden broth of nutrition, brewed from a secret recipe."…
In the rural areas of Taining County, every year on the traditional “Spring Society Day,” families make a large number of warm mushroom buns to offer to the Earth God, praying for a bountiful harvest. On this day, relatives and friends from near and far visit each other to taste these buns, a custom that has been passed down to this day. Depending on the ingredients used, the making of warm mushroom buns is divided into two types: sticky rice cakes and steamed buns. The wrappers of warm mushroom buns are made by mixing warm…
In Taining, pounding glutinous rice cakes is an essential part of wedding and funeral banquets, serving as a "stomach-filler" before the main feast, commonly known as "pre-filling the belly." First, glutinous rice that has been washed and soaked is steamed in a large bamboo steamer. It is then poured into a stone mortar and pounded into a sticky dough, which is taken out and shaped into various forms of rice cakes. The cakes come in types such as glutinous rice cake, Zhuangyuan cake, Qingming cake, Shangyuan cake, and black palm rice cake.
Tiepi Dendrobium from Taining is a perennial epiphytic herbaceous plant of the Orchidaceae family that grows on the Danxia rock walls of Taining. Taxonomically, it belongs to the phylum Angiospermae, class Monocotyledoneae, order Microspermae, family Orchidaceae, and genus Dendrobium. Locally in Taining, it is commonly known as "Diaodiaolan" and also referred to as Taining Rock Dendrobium. It is either cultivated or grows wild in the Danxia landform area of Taining, where towering and continuous cliff faces with sharp, exposed red strata—known as red cliffs—provide its habitat. The plant has a rust-colored surface, with roots that grow along the surface layer of the rock walls, favoring a warm, humid, and well-ventilated environment.
Golden Lake Whitebait is a specialty of Taining County, Sanming City, Fujian Province. The whitebait has delicious, tender flesh that is as white as jade and crystal clear. "Fried Eggs with Whitebait" is a distinctive local delicacy in Taining. Whitebait is a high-value freshwater lake fish. In April 1986, 160,000 fertilized eggs of whitebait were transplanted from Taihu Lake...
Zhuangyuan Cake is a specialty snack from Taining. Preparation method: High-quality glutinous rice is soaked, washed, steamed, then pounded in a stone mortar to make cake dough. The dough is shaped into small balls the size of ping-pong balls, then coated with a mixture of roasted and ground soybeans, peanuts, and sesame seeds (with sugar added to the powder mixture), and finally mixed with scallion-infused lard to complete the cake. Its characteristics: light yellow color, fragrant…
Glutinous Heart Steamed Buns are a traditional folk snack from Taining. Method of preparation: Soak and wash glutinous rice until thoroughly softened, then steam it. Pour the steamed rice into a wooden trough, add brown sugar, mix in a small amount of tea oil, five-spice powder, and other seasonings, then stir evenly with a wooden stick. Form the mixture into palm-sized balls, then coat each with a thin layer made from polished round-grained rice to create a "silver" outer layer—thus completing the dish. …
Youxi Bagua Bridge Kumquat…
Youxi Kengtou Mingdai Paper…
Youxi Gaoshi Straw Hats…
Dried Pearl Bamboo Shoots…
Kumquat (commonly known as kinkan or green orange), with its round fruit, ripens in winter and is a prized variety among citrus fruits. The earliest kumquat cultivation in Youxi County began in Hongpai Village, Baziqiao. According to the 1711 (50th year of the Kangxi reign in the Qing Dynasty) *Youxi County Annals*: “Kumquats with elongated fruits are called kumquat dates, those that are round are called kumquats. There are also mountain kumquats, commonly known as kumquat beans…”
【Breed Type and Origin】It is an egg-meat dual-purpose breed. It is mainly distributed in Youxi, Nanping, Sha County, and Minqing in Fujian Province. Its main characteristics include tender meat, delicious flavor, strong adaptability, and stable genetic traits. The head is of moderate size. 70% have a single comb, and 30% have a lychee comb. The comb, wattles, and earlobes...
Black Bark Glutinous Rice Cake is a unique traditional snack of the She ethnic group in Taining. Its preparation is quite interesting: the branches and leaves of the "Black Bark" tree are burned to produce charcoal ash, from which an alkaline solution is extracted for later use. The soaked glutinous rice is rinsed with boiling water, then steamed in a rice steamer. The steamed rice is poured into a stone mortar and pounded repeatedly, while a small amount of the Black Bark ash alkaline water is added. The mixture is formed into small balls, then steamed and pounded again. After…
Mixed Oil Pancake is a snack from Taining. The preparation is simple: primarily made with rice, with a small amount of soybeans added. The rice and soybeans are ground into a paste. A small amount of the paste is ladled into a small iron spoon, topped with filling, then covered with a bit more paste. It is then deep-fried in oil until it forms a flat, round pancake and served hot. …
The inkstone is formed from Permian silty mudstone, resulting in fine-grained stone that is dark in color, moderately soft yet firm, and flaky in texture, making it resistant to breakage and suitable for fine carving. Experts consider its stone quality to be inferior to that of Duanzhou but superior to She County inkstones. The finished product, known as the "Longchi Inkstone," has a glossy black appearance, a smooth and delicate feel, grinds ink evenly, and does not damage the brush when dipping. …
Guobianhu “Fifth Brother Gong” Guobianhu is a long-established, famous traditional local snack in Youxi County. “Fifth Brother Gong,” whose real name is Mao Yiquan, is a native of Chengguan Town in Youxi. His ancestors made a living by running a Guobianhu shop. Mao Yiquan learned the craft of making Guobianhu from his father at a young age and improved upon the traditional preparation methods. “Fifth…”