Pengzu is regarded as the god of longevity. Legend has it that he once lived in seclusion beneath Manting Peak in the Wuyi Mountains, subsisting on wild herbs and waterfall water while practicing a reclusive life of health cultivation, and lived to the age of 777. Pengzu’s Medicinal Cuisine is a banquet where dishes serve as the medium, supplemented with therapeutic herbal remedies. The dishes are all made from various wild animals and plants from the Wuyi Mountains, thoughtfully paired with precious Chinese medicinal herbs and meticulously prepared. They are not only delicious but also...
When visiting Mount Wuyi, you’re sure to learn about one person—the Southern Song Dynasty Neo-Confucian scholar Zhu Xi. To delve deeper into his legacy, a must-visit spot is Wufu Town in Mount Wuyi. In this quaint village, there’s one local snack you absolutely must try: Wufu snails. The snails from Wufu in Mount Wuyi are known for their large shells, plump meat, and rich juice, with a spicy flavor as the highlight. Use a toothpick to pick out the front part of the snail meat…
Main ingredient: 200g fresh pork skin Accompaniments: Ginger, scallion, star anise, bay leaf Seasonings: Salt, MSG, sesame oil, sugar, red wine, broth, light soy sauce, balsamic vinegar Preparation: (1) Blanch the fresh pork skin in boiling water, then rinse in cold water until it turns white. (2) Heat a little oil in a pot, sauté the accompaniments until fragrant, then add the broth and seasonings, and finally...
Red mushroom, also known as Zhu mushroom, is highly nutritious, rich in protein, various amino acids, and multiple vitamins. It has the effects of clearing heat, detoxifying, and nourishing the body. It is commonly used as a dietary supplement to help new mothers recover from anemia and regain vitality.
Wufu Town in Wuyishan is a historic and cultural town, as well as an ecological agricultural hub primarily focused on rice, lotus, bamboo, and tea. It is abundant in distinctive agricultural products such as white lotus seeds, field snails, eel, red mushrooms, and loach. Loach is a common type of fish, and the loach from Wufu Town boasts delicious, tender meat that is high in protein and low in fat, making it a common dish on local dining tables in Wuyishan...
Wufu Town in Wuyi Mountain boasts a beautiful natural environment, pleasant climate, abundant resources, and a dense population. It is widely known for its production of white lotus seeds, red mushrooms, and freshwater snails, and is one of the important agricultural and sideline product areas of Wuyi City. The cultivation of eel and freshwater snails is a traditional strength of Wufu Town and represents its distinctive agricultural economy. Due to its geographical locati…
Wuyi Grouper is a signature delicacy of Wuyishan and also a popular snack. The wild groupers that grow naturally in the streams of Wuyishan are rich in nutrients, with tender, snow-white flesh resembling chicken meat—hence its nickname “sea chicken.”
Fiddlehead ferns (locally pronounced “Yusai” in Wuyishan), also known as fist ferns, can be called the “king of wild vegetables.” They thrive in sunny areas of shallow mountainous regions, and the edible part is the tender, unopened leaf bud. These ferns are a pollution-free green vegetable. Before eating, blanching them in boiling water removes the fuzz and bitterness, then soaking them in cold water helps eliminate any off-flavors. After that, they are stir-fried in a fermented tofu sauce and are ready to eat. This makes for an excellent dish to accompany fine wine. They can also be processed into dried vegetables, used as filling, or pickled into canned products.
Qingming Fruit, also known as Shuqu Fruit, is made by steaming tender shuqu grass and rice paste separately, then mixing them together. It is filled with ingredients such as mushrooms, shredded pork, shredded bamboo shoots, and pickled vegetables, and wrapped into large, flower-green dumplings resembling jiaozi. This is a traditional food for the Qingming Festival in the Wuyi Mountain area, commonly called Qingming Fruit, and has a rich rural and pastoral flavor. Next to Huarong Supermarket at Hengjie Street in the city center, there is…
Yongding Taro Balls: Taro balls, also known as yu zi bao, are one of the classic dishes of the Hakka people and have a long history. “Where there are no mountains, there are no Hakka people; where there are mountains, the Hakka people live” and “Sweet potatoes and taro make up half the year’s food.” The Hakka people mostly live in mountainous areas, where taro is a staple food. To vary the flavors of these starchy staples, dishes like taro balls, taro dumplings, and taro meatballs were created. Taro balls are made by wrapping a filling in a dough prepared from taro and a suitable amount of tapioca flour. The preparation method is simple: typically, large and easily cooked taro are washed, cooked in their skins, then peeled and mashed into a paste. This is mixed with an appropriate amount of sweet potato flour and salt, then kneaded into a dough for the wrappers. The filling is made from minced lean pork, mushrooms, shredded winter bamboo shoots (or dried bamboo shoots), shrimp, shredded radish, and scallion whites. These ingredients are chopped, stir-fried with salt and MSG, and the excess liquid is drained to form the stuffing. Once the taro balls are formed, they are placed in a steamer lined with cloth and steamed over high heat for 15 minutes until the aroma wafts through the air, making your mouth water. They are then removed, plated, and drizzled with sesame oil, lard, and other seasonings. A plate of steaming, fragrant taro balls is ready. Eaten hot, the wrapper is smooth and tender, while the filling is rich and delicious. Besides steaming, taro balls can also be boiled, deep-fried, or pan-fried, each method offering a unique flavor.
Made by mincing fresh beef or lean pork into a paste to form meatballs, these are flavorful, refreshing, and not greasy (Longyan)…
Made from carefully selected mustard greens through steaming and sun-drying. They have a glossy black color and a rich aroma. Yongding Dried Vegetables have a history of over 400 years and are well known not only within and beyond Fujian Province but also among overseas Chinese in Southeast Asia. Hu Wenhu, known as the "Tiger King of Tiger Balm," often had them sent to him from his hometown during his time living abroad.
Bamboo shoot cakes are a common and beloved dish in the rural households of Wuyishan, known for their delicious taste, rich aroma, and distinctive local flavor. The process of making bamboo shoot cakes involves first peeling the tender spring bamboo shoots, then boiling them in a pot for 5–6 hours until fully cooked. Once softened, the shoots are mashed, and then mixed in proportion with rice flour, glutinous rice flour, red wine lees, chili powder, salt, chopped scallions, monosodium glutamate, and various spices. This mixture is stirred into the mashed bamboo shoots…
Wuyi Mountain is known as the "Kingdom of Snakes," offering a wide variety of uniquely delicious snake feasts. The main dishes include Stir-fried Dragon Ribs, Stir-fried Dragon Eggs, Boiled Dragon Pearls, Dragons Playing in Water, and Dragon vs. Tiger. Especially notable is the Dragon-Phoenix Soup, which is "crystal clear with no oil residue on the surface and tender meat without any fishy smell." Served in premium tableware, the aroma wafts out when the lid is lifted. The Wuyi Snake Feast is a specialty of Wuyi Mountain Villa...
Wen Gong refers to Zhu Xi, a renowned Neo-Confucian scholar of the Southern Song Dynasty. He lived and lectured in Wuyishan for over 40 years, integrating the Confucian principles of self-cultivation and spiritual refinement into dietary health practices. He created many unique and flavorful dishes and soups for his meals, which became widely popular among the local people in Wuyishan. These dishes were named "Wen Gong Cuisine," and the collection of these dishes is called...
Wuyishan Sweet Tangerine-Pomelo -- National Famous, Special, and High-Quality New Agricultural Product of 2015. The fruit is flat-round in shape, with golden-yellow skin and orange-yellow, soft, and juicy flesh. It has a soluble solid content of over 12%, a sweet and refreshing taste, no acidity, and a delightful aroma of both tangerine and pomelo, making it exceptionally flavorful. …
They are a famous local snack in Liancheng. The dumpling wrappers have a white jade-like color and are shaped like half moons. When eaten, they have tender wrappers, fragrant fillings, and a smooth, delicious texture. They are a traditional delicacy that locals prepare during holidays and festivals in both urban and rural areas, and have a history of several hundred years in Liancheng. Because these dumplings must be eaten hot after being served — as their aroma fades once cooled — they are also nicknamed "Gan Shao" (meaning “eat while hot”).
Wuping Popcorn The popcorn from Wuping (locally called "sugar umbrella rice") is made with particular care—skipping any step or failing to control the heat properly can affect its quality. It uses high-altitude, premium fragrant glutinous rice from the area. First, the glutinous rice is soaked in hot spring water for over ten hours, then drained and steamed in a rice container. After steaming, it is poured…
Dongliu Township in Wuping County has a mid-subtropical climate, with an average elevation of 500 meters and 400,000 mu of forested land, where a large amount of wild "Fortune Seed" resources grow. The high altitude and significant day-night temperature variation in Dongliu Township result in early coloration of the "Fortune Seed," giving it a distinct geographical advantage compared to those grown at lower altitudes. The "Fortune Seed" belongs to…
"Golden Thread Fern" is a traditional, precious, and rare Chinese medicinal herb in China, but large-scale artificial cultivation technology has been difficult to achieve, leading it to be listed as an internationally endangered species. In 2007, Wuping County successfully partnered with the Fujian Provincial Forestry Science and Technology Experimental Center, establishing a company that imported Taiwanese Golden Thread Fern parent plants for tissue culture. After more than two years of practice, the challenge of breeding Taiwanese Golden Thread Fern seedlings was overcome, achieving successful transplantation. Since then, the county has intensified efforts in the propagation and expansion of Golden Thread Fern parent plants, researching, culturing, and producing nearly 10 rare sub-species of Golden Thread Fern. At the same time, leveraging the resource advantages of the Liangye Mountain Nature Reserve, the county has guided enterprises to actively domesticate native Golden Thread Fern and carry out large-scale propagation. Currently, Wuping County has established a total of 13,340 square meters of demonstration planting area for Golden Thread Fern, with a promoted planting area of 54 mu.