Ancient Han City Liquor – Aroma Rich, Aftertaste Long Ancient Han City Liquor, formerly known as “Chengcun Fine Brew” or “Jianlan Mellow Fragrance” under the name given by the Minyue King. (Legend has it that the Minyue King used this liquor to forge his blades, and since the word “blade” (剑, jiàn) sounds like “build” (建, jiàn), it was thus named). According to legend, this was a long-renowned ancient liquor from the Yue King’s City in Chengcun, Wuyishan, originally crafted by master brewers in the imperial court. Its unique qualities – “rich aroma, refreshing taste, strong mellow flavor, and sweet aftertaste” – won high praise from the Minyue King, his ministers, and local people alike. “Ancient Han City” is located in Chengcun, Wuyishan, Fujian, China, a UNESCO World Natural and Cultural Heritage site. Before the Song Dynasty, it was under the jurisdiction of Jianyang County, just 35 kilometers away from Jianyang. The area features verdant mountains, clear waters, fragrant rice fields, deep-rooted culture, and a thriving liquor industry. The “Jianlan Mellow Fragrance” of Ancient Han City shares similar brewing techniques with the “Jiulan Aromatic Liquor” of “Datancheng” in Jianyang. Notably, within the ruins of the Ancient Han City, there still remains a “never-drying” well whose water is of premium quality. It not only meets the hygiene standards for drinking water (GB5749-85), but is also especially suitable for making rice wine. Historical research suggests that the Yue King’s City once used this very well water to brew the “Chengcun Fine Brew” and “Jianlan Mellow Fragrance.” Ancient Han City Liquor is named after this historic site, and its famous trademark is registered by Jianyang Ancient Han City Liquor Industry Company. It represents a redevelopment and reimagining of the traditional famous liquor, combining traditional craftsmanship with modern technology. The liquor uses “Jiahe Rice” (praised and named by Emperor Jingding of the Song Dynasty), produced in Jianyang – a national grain production base – as its base ingredient. It is fermented in old cellars, seasoned via computerized processes, and meticulously blended. Ancient Han City Liquor has now been developed into a series of brands including the “Ancient Han City” Baijiu and “Kaoting Immortal Dew” Jiufan Wine, all of which have received high acclaim from consumers upon launch.
Wuyi King Liquor—A Fine Brew from Datang
Zhu Zi Family Liquor — A Hundred Flavors Lingering in the Stomach with Rich Aroma Zhu Zi Family Liquor was originally an aged liquor brewed from the water of the “Jigu Well” in the “Cangzhou Jingshe” (the predecessor of the Kaoting Academy) during the Song Dynasty. Legend has it that it was personally formulated by Zhu Xi. Over time, it gradually evolved into Jianyang Red Wine, Glutinous Rice Red Wine, and farmhouse water wine. The liquor is made by residents of Jianyang City using glutinous rice, ...
Jianyang Bamboo Fungus The bamboo fungus is a type of cryptogamic fungus that parasitizes the roots of dead bamboo. Its shape somewhat resembles a dried white snake skin with a net-like pattern. It has a deep green cap, a snow-white cylindrical stem, and a pink egg-shaped base. At the top of the stem, there is an exquisite white lacy skirt that drapes down from the cap, earning it nicknames such as the “Fairy of the Snow Skirt,” “Flower of Mountain Delicacies,” “Flower of Fungi,” and “Queen of Fungi.” The bamboo fungus is rich in nutrients, boasts a strong aroma, and has a delicious taste. Since ancient times, it has been listed as one of the “Eight Rare Mountain Delicacies.”
Inside and Outside Cao Bamboo Shoots, commonly known as Pathside Bamboo Shoots, are abundantly produced in the areas of Licao and Waicao villages at the foot of Anshan Mountain in Tongyou Town, Jianyang District, hence their name. Bamboo shoots are seasonal and divided into winter shoots and spring shoots; Inside and Outside Cao Bamboo Shoots generally refer to spring shoots. According to the "Jianyang County Annals · Records of Products" from the Daoguang era: “Spring shoots can be found in many places, but those produced at the foot of Anshan Mountain are the best.” The characteristics of Inside and Outside Cao Bamboo Shoots…
Shuinan mustard greens, produced in Shuinan Village, Tancheng Town, Jianyang District, hence the name. Mustard greens are a common vegetable, an annual herbaceous plant that mostly grows in the winter and spring seasons. Their leaves have a wrinkled surface with prominent veins, and they are widely cultivated. These greens can be boiled, stir-fried, or sun-dried and pickled into sour or salty vegetables for consumption. Shuinan mustard greens are a…
Huangkeng Stone Toad — Delicate as white jade, translucent to the bone. The Huangkeng Stone Toad is an amphibian belonging to the frog family. It inhabits mountain streams and stone caves in dense highland forests. Its head is flat and wide, with a broad mouth and large eyes. The skin on its back is relatively smooth, varying in color with the environment, generally dark gray, while its belly is white. The body is covered with spots. Its front limbs are short and small, and the hind limbs are thick and long. It has no tail, is adept at jumping, and is mostly active at night. The natural ecological environment of Huangkeng is superior, supporting the survival of a wide range of species. There is a local saying that it is the “insect world,” the “kingdom of snakes,” and the “hometown of stone toads.” Especially in the Ao Tou and Da Zhu Lan areas of the national nature reserves, stone toad resources are especially abundant. As a result, not only are Huangkeng stone toads numerous, but they also grow large and heavy, with plenty of flesh and delicious taste. Some have even caught stone toad “kings” weighing over half a kilogram, making the “Huangkeng Stone Toad” widely renowned. Mr. Xie Lianzhi wrote in his poem “Ode to the Stone Toad”: “In Huangkeng’s Ao Tou lives the stone toad, nesting high, enjoying heaven’s own nod. Delicate as white jade, translucent to the bone, how could its dripping mouth endure being carelessly cooked?” On dining tables, the delicacy “Stewed Stone Toad” often appears — a banquet seems incomplete without it. However, after years of excessive consumption, the stone toad has become an endangered species. Nowadays, it has become very rare to come across large specimens. The coexistence of all living things is fundamental to maintaining ecological balance. A folk tale tells of how “snakes once loved to eat stone toads, but were later driven to feed on mice after the toads banded together to attack the snakes.” This story is quite thought-provoking. It is said that snakes now generally coexist “peacefully” with stone toads, and sometimes venomous snakes are even found guarding the entrances to their burrows. Thus, where there are stone toads, venomous snakes can also be found — as experienced hunters confirm. With the advancement of agricultural science and technology, many amphibians such as frogs and bullfrogs can now be farmed artificially, yet the secret to farming stone toads remains unsolved to this day.
Jianyang Red Mushroom is a natural wild edible fungus. It belongs to the grass mushroom category, along with shiitake, common mushrooms, enoki mushrooms, pine needle mushrooms, as well as black and white wood ear fungus. With the advancement of agricultural science and technology, many types of edible fungi could be artificially cultivated in large quantities as early as the 1980s. However, the cultivation method for red mushrooms remains an unsolved mystery to this day...
Julu Brown Pear —— Thin-Sliced, Light as Air, Crystal-Clear Flesh
Date Paste and Yam Cake – Date Paste and Yam Cake Recipe: 1. Cut yam into chunks, steam until cooked, then peel. While hot, mix in white sugar and mash into a fine paste. 2. Steam red dates, then blend into a smooth date paste using a food processor. 3. Sprinkle some glutinous rice flour evenly on a square piece of plastic wrap, place a spoonful of mashed yam, flatten it, then add the date paste. Fold the four corners of the wrap togethe…
Stir-fried Meat with Flatbread Stir-fried Meat with Flatbread Recipe: 1. Cut the lamb into thick slices, and chop the cilantro into 1 cm pieces 2. Heat the pan (no oil needed), place the lamb in to sear until the blood is released, then remove and discard the juices 3. Reheat the pan, add a little oil, put in the lamb, then immediately season with salt, cumin, and add chili powder to taste (don’t cook for too long)
How to make stir-fried squid rings in spicy sauce: 1. Clean the squid by removing its internal organs, ink sac, and skin, then cut it horizontally into rings. 2. Slice the carrot thinly. Soak the wood ear mushrooms and shiitake mushrooms in warm water until softened, then slice them into strips. Cut the scallions into sections and slice the ginger and garlic. 3. Boil some water, blanch the carrot, wood ear mushrooms, and shiitake mushrooms, then set aside. 4. Briefly blanch the squid in boiling water and remove. 5…
Dongfeng Town in Jian’ou City has a long history of tea production and is a major production area for northern Fujian oolong tea. The locally produced Dwarf Oolong tea is of excellent quality and highly popular in the market. Currently, the town has over 12,900 mu of tea plantations, yielding 25 million kilograms of refined tea annually. It is reported that Guilin Village in Dongfeng Town still preserves a 15-mu tea plantation with tea trees that are over 160 years old...
Oil Drop Glaze Porcelain…
Northern Fujian Shuixian Tea: A type of oolong tea. It was first produced over a hundred years ago in Dahucun Village, Shuiji Township, Jianyang County, in northern Fujian, and its main production areas today are Jian’ou and Jianyang. The finished tea has a robust, evenly formed appearance with twisted tips, a sandy green and glossy color, and a darker green hue near the leaf stems with white speckles—commonly referred to as “dragonfly head, frog belly.” Its aroma...
Japanese arrowroot: Also known as water arrowroot, sparganium, or marsh orchid, among other names. The best quality roots are large, firm, yellowish-white in color, and rich in starch. It has a sweet taste and cold nature, and is effective in promoting diuresis, draining dampness, and purging heat. It treats symptoms such as difficulty in urination, edema and distension, diarrhea, and turbid urine. It is mainly produced in Jian’ou, Jianyang, Pucheng, and other cities and counties. Fujian Province’s Jian’ou County is renowned as China’s famous…
Jian’ou has been officially designated by the state as the "Hometown of Bamboo in China"…
Jian'ou, honored as the "Hometown of Chinese Chestnuts," has an 800-year history of chestnut cultivation. Historical records mention it as the "Fujian Tribute Hazelnut." Currently, the city has 420,000 mu of chestnut plantations, with 230,000 mu in production, yielding over 8,000 tons annually. Grown at high altitudes in pollution-free mountainous areas, these are green...
Heel Ci, shaped like a heel, golden in color and fragrant in taste, is a popular snack among people in Shaowu. The specific method of making it is as follows: select high-quality glutinous rice and indica rice, mix them in a certain proportion, soak them, then grind them into rice slurry. Pour the slurry into a hot wok and stir until semi-cooked before removing from the heat. During the stirring process, an appropriate amount of natural brine is poured in gradually. When…
Quisqualis indica medicinal herb…