Castanopsis Cake is a specialty food from Wuyishan. It is made by grinding the nuts of wild Castanopsis and sweet chestnut trees (both from the Fagaceae family) found in the mountains into a paste, which is then heated and formed into soft, block-shaped cakes. These are further cooked with seasonings to achieve a smooth, delicious taste that carries a slight bitterness—offering a unique flavor. Castanopsis Cake can generally be found at…
A traditional refreshing drink from the Wuyi Mountains and southern Jiangxi region. Made from wild Ficus pumila fruit, the seeds are removed, sun-dried, and processed into a semi-solid, cooling beverage. It is mixed with honey and cane sugar before serving, offering heat relief, summer cooling, and an energizing health boost. In rural areas without ice or electric refrigeration during scorching weather...
A famous dish from Wuyishan, prepared similarly to northern-style hot pot lamb, also known as Bōxiá Gòng (Wuyishan)…
Fujian Bamboo Shoots: Both fresh bamboo shoots and dried bamboo shoots are important local products of Mount Wuyi, also known as the renowned Fujian Bamboo Shoots both in China and abroad. Fujian Bamboo Shoots are crisp, tender, and sweet, often hailed as the “Mountain Delicacy of Eight Fujian Provinces.” The dried winter shoots known as “Magnolia Slices” are rich in protein, calcium, phosphorus, iron, and other nutrients, making them highly nutritious. During spring, summer, and autumn, there are also stone bamboo shoots, flower-shell bamboo shoots, yellow bamboo shoots…
Wuyi Mountain is an important production area for Cymbidium ensifolium, boasting a wide variety of orchid species, among which the most famous is the "Wind Orchid." During the Qing Dynasty, Su Dashan from Jinjiang recorded in his book *Poetic Sketches from the Red Orchid Pavilion* that Wuyi Mountain produced a specialty called the "Wind Orchid," which was highly appreciated by international friends. At that time, there was a Korean friend named Park Gyeongsan who resided in Wuyi Mountain...
Representative of authentic Chong’an cuisine, the Ten Delicacies—also known as Duke Wen’s Dish—dates back to Zhu Xi. Legend has it that in his spare time from scholarly pursuits, Zhu Xi, who had a passion for good food, began making dishes himself. The “Ten Delicacies” he created were highly praised by literati during their elegant gatherings, quickly becoming popular in the countryside. Because Zhu Xi was posthumously honored with the title “Duke Wen,” the dish also came to be known as “Duke Wen’s Dish.” Students here would have this dish prepared before heading off to take their exams…
As the saying goes, “Every wild herb on the mountain is medicine.” Through long-term practice, the people of Wuyishan have developed a variety of dietary methods that make extensive use of herbs for healing. For example, “Eight-Treasure Braised Rabbit,” where the eight treasures include Codonopsis, Atractylodes, Poria, Cyperus, Ligusticum, Angelica, White Peony, and Rehmannia. Another example is chestnuts stewed with sugar, which can cool the body and treat dizziness; chestnuts stewed with…
It is a large, flower-green dumpling made by steaming tender Artemisia glutinosa and rice paste separately, then mixing them together and adding fillings such as mushrooms, shredded pork, shredded bamboo shoots, and pickled vegetables. This is a traditional Qingming Festival food in the Wuyi Mountain area, commonly known as Qingming Cake, and has a rich rural and pastoral flavor. ( Wuyi Mountain)…
A traditional vegetarian dish from Mount Wuyi. It has a delicious and fragrant taste, and is known to stimulate appetite, strengthen the spleen, and aid digestion. Rich in various amino acids and vitamins, it is also called the “healthy vegetable.” ( Mount Wuyi)…
It is also a premium variety of Wuyi Rock Tea. The "Laojunmei" tea, which Grandma Jia in *Dream of the Red Chamber* loved most, is Wuyi Shuixian.…
1. Ingredient Selection: The main ingredients are winter bamboo shoots from moso bamboo or early spring bamboo shoots before the Qingming Festival. At this time, most bamboo shoots are still buried underground or just sprouting from the soil. As a result, the shoots are short, with thick and tender flesh. Moreover, the processing technique is relatively refined, giving them higher economic value. Generally, the shoots should be 20–30 cm in length, and any worm-eaten, scarred, or damaged shoots are removed...
Wuyi Cinnamon: Also known as Yuguì, it is produced in most of the famous rocky areas of Mount Wuyi. The finished product features tightly rolled and twisted strips, with a brownish-green color that is glossy and oily, exhibiting a three-tone hue. It has a mellow and sweet aftertaste, with a bright orange-yellow and clear liquor. The leaves at the bottom are yellow and shiny with vivid red spots, showcasing a distinct “rock rhyme” characteristic. …
Throughout the year, Wuyishan offers a wide variety of fresh fruits such as peaches, plums, apricots, pears, bayberries, loquats, pomegranates, pomelos, citrus, watermelons, tea jujubes, sugarcane, water chestnuts, and more. There is something for everyone. Among them are many unique and renowned fruits. It is said that citrus has been cultivated in Wuyishan for over 1,000 years. The main traditional producing areas include Jiaoting and Huangbai in Wuyi Township, as well as Nanan in Xingtian Town...
Wuyishan is an important production area for Jianlan, boasting a wide variety of orchid species, the most famous of which is the "Fenglan." During the Qing Dynasty, Su Dashan from Jinjiang recorded in his book *Poetic Sketches from the Red Orchid Pavilion* that Wuyishan produced a special product called "Fenglan," which was highly appreciated by international friends. At that time, there was a Korean friend named Park Gyeongsan who resided in Wuyishan...
Wuyishan is the primary production area of “Min Bamboo Shoots.” Just in terms of dried bamboo shoots, the annual yield reaches several hundred thousand jin, and in a “bumper year,” it can even exceed a million jin. Bamboo shoots are the young sprouts of bamboo. According to records, there are 48 species of bamboo in Wuyishan, hence there are also many types of bamboo shoots, mainly including moso bamboo shoots, flower-shell bamboo shoots, yellow bamboo shoots, bitter bamboo shoots, …
North rice is produced in Wutun and Langgu, two townships along the northern road of Wuyi City. The local rice is known for its large grains, attractive color, fragrant aroma, and high yield. The superior quality of North rice is attributed to the unique climate of the high-altitude region, making it highly sought after by urban consumers. Wuyi Mountain is an important grain-producing area in our province and also one of the national commercial grain bases. The rice from Wuyi Mountain is described in detail in the "Chong...
"West Fish" refers to the river fish found in the streams of Yangzhuang Township along Wuyi City’s West Road, especially those from the tributaries of Xiji and Kengkou. When cooking these fresh fish, no cooking oil or other seasonings are needed—just a few grains of salt will do. The result is tender, sweet-tasting flesh. Wuyi is abundant in fresh fish, primarily river fish. In the 1980s, the Dongxi Reservoir was built, greatly increasing the yield of river fish...
East Bamboo Shoots are produced in the areas of Jinzhu and Shouyang villages in Shangmei Township on the eastern road of Wuyi City. The bamboo shoots there are tender, white, crisp, and sweet, without the typical earthy taste found in ordinary bamboo shoots. A soup made with fresh sliced bamboo shoots is incredibly delicious. South Tea is abundantly produced in Wuyi Town and Xingcun Town along the southern road of Wuyi City, specifically referring to villages within the Wuyi Mountain Scenic Area such as Tianxin, Huiyuan…
In ancient times, shiitake mushrooms were known as "xiang xun" or "xiang jun," and are considered a delicacy among edible fungi. The phrase "the most delicious taste comes from the luoluo mushroom" in the Lüshi Chunqiu refers to shiitake mushrooms. Originally a wild edible fungus, shiitake has been refined and cultivated through human efforts. The Wuyishan area, with its mild and moist climate, abundant rainfall...
Bamboo shoots are the tender sprouts of bamboo, and their varieties differ according to the type of bamboo. Among them, Moso bamboo shoots are hailed as the “mountain delicacy of Fujian,” known for their crispness, tenderness, and delicious flavor, as well as their rich nutrition. They have long been regarded as a delicacy fit for the imperial court. Dried bamboo shoots are made from spring bamboo shoots using traditional processing methods, and are divided into three main categories: pressed, sun-dried, and smoked. Depending on the production method, the types of dried bamboo shoots also vary…