1. Medicinal Uses of Dried Qishe
Kaijing Grapes, primarily produced in areas such as Kaijing and Tongyou, are commonly referred to as Kaijing Grapes by locals. In 1984, agricultural science and technology expert Xie Fuxin introduced 100 high-quality "Kyoho grape" plants from Japan. Following approval from provincial government leaders, the Jianyang County agricultural research institution arranged for trial planting in the Kaijing and Tongyou regions. Of these, 12 plants...
Shuiji Water Chestnuts —— A Treasured Tuber of Tianzhu. Shuiji water chestnuts are primarily grown in Shuiji Town, Jianyang District, with small amounts cultivated in other towns as well. With a planting history spanning hundreds of years, their production reached several dozen tons during the Republican era and increased to several hundred tons by the 1950s and 1960s of the People’s Republic of China. During the Cultural Revolution, when agriculture focused heavily on grain production and rice paddies were predominantly used for rice, water chestnut cultivation was significantly reduced. It wasn’t until the 1980s that farmers began planting them again on a large scale. In 1993, Shuiji water chestnuts were cultivated on over 60 hectares within Jianyang County, yielding 1,100 tons. By the year 2000, the city's total production had stabilized at around one thousand tons. Shuiji water chestnuts typically come in varieties of purplish-red, deep red, and purplish-black. They are known for being sweet, cool, refreshing, appetizing, and effective in reducing greasiness and aiding digestion, making them one of the locally favored fruits. Since they grow in paddies and can be eaten raw, some people humorously call them “true fruits.” After washing and peeling, they can be eaten directly; if left to air-dry for a few days until their skin wrinkles, they become even sweeter. In the early 1990s, local producers attempted to package them in canned “pull-tab” form for sale, but this did not scale up. Shuiji water chestnuts ripen and hit the market just before Chinese New Year. During the holiday season, nearly every local household purchases them, often giving them as gifts. Mr. Chen Ping once wrote an “Ode to Water Chestnuts,” praising them: “Tianzhu (ancient India) horse hoof (a nickname for water chestnuts), a treasured tuber of vegetables and fruits, emerges clean from the mud. Settling in the green lands of southern China, it bravely faces snow and frost in the fertile spring fields. It clears heat and generates body fluids to treat rashes, removes toxins and clears pimples to protect the vital spirit. On New Year’s Day, it is served and savored, given as a gift to honored guests.”
The way to make Guobianhu is to evenly pour the prepared rice paste around the inner edge of an iron pot. Once the paste is cooked and dried, it is scraped into thin slices and added to the boiling water in the pot, along with ingredients such as clams, shiitake mushrooms, dried shrimp, scallions, and daylily buds. After a short period of cooking, it's ready. Freshly made Guobianhu is white, crispy, thin, and tender, with a clear broth that isn’t sticky. It has a delicate, smooth texture and a deliciously fragrant taste. A pot of fragrant Guobianhu can be ready in just three to five minutes, but the process of preparing the rice paste is the most challenging part for the cook. The paste must not be spread too thick or too thin—if it’s too thick, the slices won’t absorb the flavor of the broth well; if it’s too thin, they may break easily, making the broth cloudy and the slices fall apart, which affects the texture. Although Guobianhu originated in Fuzhou, it has long been integrated into the lives of the people in Jianyang. Whether it’s breakfast or a late-night snack, ordering a bowl of Guobianhu along with a piece of fried dough cake makes for a perfect meal.
Mazhigu, this snack has an untraceable history in Jianyang, and to this day, it is still made in the most traditional, handcrafted way. First, steamed glutinous rice is poured into a stone vessel and then pounded with a large wooden mallet. During the pounding process, someone must continuously stir the rice in the vessel to ensure even impact. The pounding continues...
The “Qingming Fruit” is, as the name suggests, closely related to the “Qingming Festival.” Locally in Jianning, it is also called ONGJIE. The Qingming Fruit is a food made around the Qingming Festival, said to be used for ancestral worship. Around this time is also the best season to gather Qingming herbs. A soft, pale pink dough is kneaded in hand, giving off a faint fragrance. It is made by mashing mugwort leaves...
Jianyang Zhangdun Chinese Chestnuts are a specialty of Zhangdun Town, Jianyang District, Nanping City, Fujian Province. Also known as hazelnuts, bristly hazels, chestnuts, or pearl chestnuts, they belong to the Castanea genus of the Fagaceae family. Their spiny husks contain a single nut, with the fruit being rounded at the base and pointed at the tip, shaped like a cone—hence the name. Jianyang Chinese Chestnuts are mainly produced in Zhangdun and Shuiji towns of Jianyang City and have a history of several hundred years...
Jian ware is a traditional and renowned type of Chinese porcelain, originally crafted for use as imperial tea sets during the Song Dynasty. The pieces were fired upright, resulting in a thinner glaze layer along the rim, while the base accumulated a thicker glaze. The outer walls were often coated with a semi-glaze to prevent sticking to the kiln floor during firing. Due to the fluidity of the glaze at high temperatures, it would sometimes flow and form hanging glaze droplets, commonly known as "glaze tears" or "glaze beads." These are distinctive features of Jian ware...
Cai Family Meat Pies are a specialty of Mashas Town, Jianyang City, Nanping, Fujian Province. These pies are oblong in shape and are also known as “Pork Kidney Pies.” They are made with premium white sugar, sesame seeds, and fresh lard—using only high-quality ingredients, with great attention to color, aroma, and flavor. The result is a sweet, crispy, and delicious treat. Mashas Town in Jianyang City is a historic cultural hub and a center of commerce, with a well-developed food culture...
Shuiji Flat Meat Dumplings have a long history, believed to have originated in Shuiji Town, Jianyang City. As early as before the War of Resistance Against Japan, Shuiji locals ran dumpling shops in cities such as Shanghai and Fuzhou. Before liberation, there were a total of 36 flat meat dumpling shops in Jianyang County. After the founding of New China, there was even a publicly and privately owned joint venture flat meat dumpling shop. In 1977, the state-owned Yuejin Flat Meat Dumpling Shop opened in Jianyang urban area and business was very brisk. After the reform and opening-up, with the liberalization of the pork market, more and more individual households joined this trade. By the end of the last century, Shuiji Flat Meat Dumpling shops could be seen everywhere in both urban and rural areas of Jianyang.
Small Lake Bayberries — The “Dragon-Eye Black Fruit” That Makes Your Mouth Water Small Lake Bayberries are subtropical evergreen fruit trees, belonging to the Myrica family, also known as Dragon-Eye, Pearl Red, or Tree Bayberry. They ripen in early summer. Also referred to as Large-Variety Bayberries, Large Black Bayberries, or “Huiyaozi” Bayberries, they have been well-known since the Ming and Qing dynasties. They are produced in Huiyao and other areas such as Shanhou, Jinghou, Nanshan, and Lingtou in Makeng Village, Small Lake Town, Jianyang City...
Lemons One of the most representative specialties of Jianyang City, Eureka lemons are a premium variety of lemons with an oval-shaped fruit. The top of the fruit has a 0-shaped protrusion, and the peel is light yellow with a fresh aroma. The fruit ripens in early November. …
Five-Spice Rolls The five-spice roll is a traditional delicacy from Jianyang. For many years, during festivals, holidays, weddings, and other joyous occasions, every household would prepare braised noodles served with five-spice rolls to entertain family and friends—this has become a traditional custom in Shima. The main ingredients of the five-spice roll include lean pork, starch, onion, refined salt, monosodium glutamate, sugar, five-spice powder, and more…
“A brief respite to sip tea with ease, The shimmering lake reflects clouds and breeze. From sacred springs where earth and sky expand, The Fairy Cave yields treasures from the land. Its fragrance lifts the spirit, boosts all trade, Its mellow taste brings joy in cups arrayed. All share its sweet aroma far and wide, Abroad its fame is lauded with pride.” This seven-character regulated poem describes the Little Lake Narcissus Tea from Jianyang, Fujian. In Fujian, there is a saying: “No fragrance surpasses Rougui, no charm exceeds Dahongpao, and no mellowness compares to Narcissus.” Among the 48 “National Premium Tea Varieties” of China, Narcissus Tea ranks first, and is the foremost among the 41 large-leaf, semi-arboreal tea varieties. It can be hailed as a pearl of Fujian’s oolong teas.
Jianyang Tangelo is a new variety developed by selecting and propagating superior individual plants from grafted offspring of sweet spring tangelo introduced from Japan. It has the Satsuma mandarin as the male parent and Uchida Unshiu mandarin as the female parent, representing a hybrid of orange and grapefruit that combines the desirable traits of both. In 2003, it was certified as a non-staple crop variety in Fujian Province. The Jianyang Tangelo exhibits strong adaptability,…
Jianou white lotus has a long cultivation history, and Jianji lotus from Jiyang is especially renowned both at home and abroad, boasting high nutritional and medicinal value. Sweet and delicious, it offers various health benefits such as nourishing yin and kidney, moisturizing lungs, consolidating essence, and beautifying skin while combating aging. Currently, Jianji lotus has been approved by the China Green Food Development Center to use the Green Food label.…
A flagship product of Jian’ou Huanghuashan Brewing Co., Ltd., renowned as the “Maotai of Fujian.” This liquor boasts an elegant soy aroma, a pure and refined quality, a smooth taste, and lingering fragrance even after the glass is empty. It won a gold award at the Paris International Exposition of Famous and Fine Products, was honored with the title “Famous Liquor of Fujian” by the Fujian Provincial Government, and designated as the official liquor for government banquets. It has been highly praised in inscriptions by national leaders such as Fang Yi, Lu Jiaxi…
This dish is a well-known local delicacy in the Wuyi Mountains and northern Fujian. It is shaped like a turtle, with a tender, smooth, and white exterior, thick and juicy meat, and a delicious flavor. Jian’ou Duck is made from carefully selected ingredients and processed with precision. Production begins in the ninth lunar month each year and ends on the second day of the second lunar month the following year. The best-quality duck is made during frosty and windy weather. Cooking Jian’ou Duck is simple…
The exported floral paper umbrellas produced by Jian’ou City Umbrella Factory are crafted using traditional handmade techniques, featuring unique shapes and beautiful exteriors adorned with splendid patterns of flowers, birds, fish, and insects. There are over 200 varieties including plum blossom, open-edge, multi-layered, and multipurpose designs, making them daily-use handicrafts that serve as decoration, ornamentation, and practical items. In 1986, they won the Provincial Arts and Crafts Hundred Flowers Award, and in 1988…
Jian ware is produced in Jian Kilns, one of China’s renowned ancient kiln sites. A large number of its ruins are located in various areas of Jianyang District, Nanping City, Fujian Province (formerly part of Ou’ning County under Jianning Prefecture). Its products were already famous during the Song Dynasty. Due to the prevalent tea competitions of that era, high-quality tea was essential, as was pottery best suited for the tea contest…