Peace Carp is a specialty of Heping Town, Shaowu City, Nanping, Fujian Province. Farmers in Heping primarily grow single-season rice, and their ancestors have long maintained the tradition of raising fish in rice paddies while cultivating crops. During the rice growing period, when irrigation is needed, farmers release carp fry into the fields and add fertilizers such as rapeseed cake and pig manure. …
The hardworking people of Heping have long preserved the traditional farming practices of raising fish in rice paddies and growing beans along field ridges. These methods not only make full use of the land but have also given rise to a renowned local specialty: Heping Tofu. Thanks to the tradition of planting beans on ridges, Heping produces high-quality soybeans, and thanks to its once bustling market, Heping Tofu has become widely famous. Heping…
Jian’ou Qingran Food Co., Ltd. has successfully developed and produced chestnut rice dumplings. This is another new product series following their existing offerings: ready-to-eat chestnuts in small packages, single chestnut fruits, chestnut cookies, chestnut paste, canned chestnuts, chestnut pastries, and chestnut mooncakes...
Taro dumplings, also known as "Jiādázǎi" or "Gálāzé," originated in Jian'ou City, Fujian Province, and are primarily popular in the northern townships of Jian'ou, mainly in areas such as Dongyou, Shuiyuan, and Chuanshi. Instead of using regular taro, these dumplings are made with taro corms, which have a delicate, soft, tender, thick, and sticky texture. Once made, the taro dumpling filling is exceptionally flavorful, and the dumpling wrappers are so well-formed that they can hold broth without leaking a single drop…
Jianjun Flat Meat Dumplings are crispy, tender, fragrant, and slightly sweet, with a pleasantly crisp texture upon biting—quite distinct from northern wontons or flat meat dumplings from other regions. The difference lies in the filling. The key feature of making “Jianjun Flat Meat Dumplings” is the process of “pounding the meat,” unlike the “slicing” method used elsewhere. The meat is pure, fresh, and tender. Typically, fresh pork leg from pigs slaughtered early in the morning is used...
Dried bamboo shoots from Jian'ou are a specialty of Jian'ou City in Nanping, Fujian Province. Made from spring bamboo shoots, they are processed through steps such as husking, steaming, slicing, drying, and shaping. The slices are wide and the nodes are short, making them well-known as Fujian dried bamboo shoots. These shoots not only complement gourmet dishes but also offer considerable nutritional and medicinal value. Because bamboo shoots have a very strong seasonal growth pattern…
During the Spring Sacrificial Festival, every household in the rural areas of Shaowu makes "She Ci" (also known as "Baozi"), which resembles dumplings. The dough used to wrap the filling is not made from flour, but from glutinous rice and a wild herb called "shui qu" (scientific name: Gnaphalium affine). Take a certain proportion of japonica and indica rice, soak them, then mix in a large amount of the wild "shui qu" herb (scientific name: Gnaphalium affine) and its mash. Once the mash is ground, it is simmered in a pot until semi-cooked, then taken out and kneaded on a cutting board into a uniformly textured rice dough. This dough is then divided into small portions, about the size of quail eggs, flattened into thin wrappers, filled, and steamed. Hence, they are also called "rice dumplings." The filling for Baozi on the day of the Spring Sacrificial Festival is very particular — using high-quality winter bamboo shoots, smoked meat, smoked tofu, taro, shiitake mushrooms, and xie (also known as Allium chinense). The steamed Baozi are rich yet not greasy; with one bite, juices may even trickle down the corners of your mouth, greatly whetting your appetite.
Shaowu Red Rice In recent years, red rice from the Agricultural Technology Extension Station of Shaikou Subdistrict Office in Shaowu City has gained popularity among food enthusiasts for its unique taste and nutritional value. Modern medical research has shown that red rice contains trace elements such as zinc, iron, selenium, and calcium at levels 0.5 to 3 times higher than those found in ordinary (white) rice, which can effectively…
Shaowu Honey Oranges are a specialty of Shaowu in Nanping, Fujian. "Shaowu Honey Oranges" are mainly grown in Chenfang Village, Weimin Town, Shaowu City. These oranges thrive in warm, sunny conditions and are highly adaptable, capable of withstanding temperatures as low as -7°C. The fruits are small, with thin skin and excellent quality. Currently, the annual production of Shaowu Honey Oranges reaches over 800,000 jin, covering more than 480 acres, with an average wholesale price of…
Seeing this, the people of Shaowu can't help but laugh. That’s right, this is another type of sticky rice cake from Shaowu called Nezha Sticky Rice Cake. The wrapper of Nezha Sticky Rice Cake is not made from flour, but from rice and “shuiqu” (a type of wild herb). So it has quite a unique character. As for why it’s called Nezha Sticky Rice Cake—well, that remains unknown. The specific method of making it: first, take glutinous rice and indica rice in certain proportions…
Heping Stewed Tofu is a specialty of Heping Town, Shaowu City, Nanping, Fujian Province. With its pure, tender, and delicious flavor, stewed tofu is a must-try delicacy for visitors to Heping Ancient Town. In Heping Town, there are several families who make a living solely by producing tofu. Their method of making tofu is unique—traditional tofu is typically made using either gypsum...
Shaowu dried bamboo shoots have a long history, with multiple records in the *Annals of Shaowu City*: “There are various types of bamboo shoots available for consumption within Shaowu. In addition to digging them fresh to eat, they are also made into dried bamboo shoots.” “Shaowu dried bamboo shoots come in three types—Ming shoots, Sha shoots, and Phoenix Tail shoots—and were once a major export commodity.” “During the Anti-Japanese War, they were transported and sold to cities such as Shanghai, Tianjin, and Hong Kong…”
Shaowu small melon seeds are round at one end and pointed at the other, with a bulging center, shiny black and thin shells, and thick white kernels. The melon used for seed production is small (typically around 1.5 kilograms), has glossy striped skin that is thin, and produces many seeds. It has been cultivated for several hundred years. Roasted small melon seeds are dark brown, shiny-skinned, flavorful, and easy to crack. Eating…
Jinjing shiitake mushrooms are vibrant in color, thick-fleshed, sweet in taste, fragrant, and delicious, making them a premium mountain delicacy on banquet tables. The main varieties include flower mushrooms, thick mushrooms, flat mushrooms, and mushroom tips. Flower mushrooms feature cracked patterns on their caps and are considered the finest among shiitake mushrooms; thick mushrooms have a substantial flesh without patterns and are regarded as high-quality shiitake; flat mushrooms have thinner flesh but are larger in size, making them the most abundantly produced variety; mushroom tips are cylindrical in shape with a T-shaped cross-section, featuring thick flesh, plump stems, and a delightful flavor. The annual yield of shiitake mushrooms reaches over 100 tons.
Heel-Shaped Rice Cakes These rice cakes are shaped like heels, golden in color, and fragrant in taste, making them a beloved snack among locals in Shaowu. The specific preparation involves mixing high-quality glutinous rice and indica rice in a certain proportion, soaking them, and then grinding them into a rice slurry. The settled slurry is then poured into a hot wok and stirred until semi-cooked before being taken off the heat. During the stirring process, an appropriate amount of...
Hand-grabbed sticky rice cakes are a famous snack from Shaowu, Nanping. They are meticulously made with high-quality late indica white rice and ingredients such as shredded meat. These cakes are formed by hand-grabbing, hence also called “wrapped sticky rice cakes.” The term “尻” (kāo), in the local dialect, means “heel,” and because the shape of these cakes resembles a heel being pressed, they are also referred to as “heel sticky rice cakes.”…
Golden Lotus of the South Sea is a signature dish from Nanping, Fujian. This dish is vibrant in color, crafted to resemble a blooming golden lotus flower—exquisitely beautiful—with a delicate aroma and soft, chewy texture. Ingredients: 500g tofu, 50g soaked lotus seeds, 50g winter bamboo shoots, 50g soaked shiitake mushrooms, 50g yam bean, 9g salt, 2g MSG, h…
Nanping flue-cured tobacco is a specialty of Yanping District, Nanping, Fujian Province. Nanping has a long history of growing tobacco leaves. According to the Qing Dynasty scholar Lu Yao’s *Tobacco Compendium*: “Tobacco is grown everywhere… but Fujian’s is the best, and Pucheng’s is the most renowned. Its variety is purer, and its yield is particularly abundant. This is not solely due to hard work, but also because of the quality of the land and its favorable climate.” Historically, Pucheng’s sun-cured tobacco was listed as a…
Zhanghu Guangbing is a specialty of Zhanghu Town, Yanping District, Nanping City, Fujian Province. Known for being crispy, fragrant, and delicious, Zhanghu Guangbing has gained widespread fame. Guangbing is a type of dry, crisp flour-based food — round, flat cakes with sesame seeds on top, a hole in the center, and strung together on ropes. They are both tempting and affordable, making them a great snack for those with strong teeth to try...
Ingredients for Dragon-Phoenix Soup: 750g snake, 400g squab; auxiliary ingredients: wolfberries, ginger; seasonings: wine, clear broth, monosodium glutamate (MSG), salt. Preparation: (1) Slaughter the snake, skin it, remove the head and tail, cut the body into one-inch segments along the back while keeping the belly connected, then coil it neatly. Pluck the squab, gut it, clean it, and briefly blanch both the snake and squab together in boiling water…