Red Mushroom Tofu Residue is a specialty of Wuping, and can also be found in areas such as Shanghang and Pingyuan in Guangdong. It is a uniquely flavored dish made from the residue of soy milk — typically used only as pig feed — after undergoing special processing. Its exact history is unknown, but it is known that before the advent of monosodium glutamate (MSG), it was often used as a flavor enhancer...
Longyan Snacks…
Wuping Shiitake Mushrooms…
Wuping Kumquat The kumquat (scientific name: Fortunella margarita (Lour.) Swingle), also known as golden orange, is an evergreen shrub of the Rutaceae family, genus Fortunella. The tree grows up to 3 meters in height, with thick leaves that are ovate-lanceolate or oblong-elliptic in shape, slightly pointed or blunt at the tip, and broadly wedge-shaped or nearly rounded at the base…
Longyan Chen Gang Wine boasts a long history. It is frequently mentioned in Qing Dynasty essays and notes. It is currently produced by Longyan Winery in Fujian Province. This is an extra-sweet type of wine, with an alcohol content of 14–16% and total sugar reaching 22.5–25%. Domestic sales wines are typically aged for two years, while export wines require three years of aging. The wine was awarded the title of National Famous Wine in 1963,…
Wuping Pig Gallbladder Dry (originally written as 猪胆肝, meaning pig gallbladder and liver, but commonly mispronounced as 猪胆干, hence the current name) has a history of over 100 years. Its production involves seven steps: washing the ingredients, preparing the mixture, pickling, sun-drying, flattening, shaping, and inspection. First, the pig’s liver and gallbladder are marinated together...
Commonly known as "Fujian bamboo shoots," they are golden in color, semi-transparent, wide in slice and short in joint, with thick, tender, and crispy flesh. They are popular both domestically and internationally. For a long time, "Fujian bamboo shoots" have been listed among the ten vegetarian delicacies and one hundred mountain treasures. In traditional cooking techniques, Fujian bamboo shoots have long been a renowned seasoning. …
Huaxiang Zhangping Yongfu is also one of the main production areas of rattan products in Fujian. Here, every household is engaged in the rattan business, and everyone knows the craft of rattan weaving, earning it the reputation of the "Rattan Town." Using bamboo and fir to construct the framework, and local abundant rattan vines to weave a variety of rattan products—such as rattan chairs, rattan beds, rattan tables, rattan tea sets, rattan mats, and dozens of other types—the designs are...
Wuping Green-Skinned Winter Melon Wuping County Pollution-Free Fruits and Vegetables Association Winter melon (scientific name: Benincasa hispida (Thunb.) Cogn.) is an annual climbing or trellised herbaceous plant of the genus Benincasa in the Cucurbitaceae family. Its stem is covered with yellowish-brown stiff hairs and long soft hairs, with ridged grooves. The petiole is thick and sturdy, covered with coarse stiff…
【Main Production Areas and Distribution】 The central production area is located in Xiangdong Township, Shifang Town, Yian Town, Wudong Township, Zhongbao Town, Chengxiang Township, and other regions of Wuping County, with distribution also found in the neighboring Shanghang County, as well as Jiaoling County and Meizhou City in Guangdong Province. 【Skin Color】 Yellow 【Comb Color】 Single upright comb, with the rear 0 part of the comb forked (the front…)
Wuping Turnip. The turnip, scientifically known as Brassica rapa, also called rutabaga or turnip root, is a tuberous plant. It is commonly referred to as "pancai" (plate vegetable) due to its disc-like shape. The root resembles a round radish and can be salted, dried, and made into a preserved vegetable known as "shucai." In East China, it is widely called "xiang dadou" (fragrant big head). It is a biennial herbaceous plant of the subspecies rapifera in the species rapa of the genus Brassica that forms fleshy roots. Scientific name: Brassic…
Introduction to Preserved Plum Cakes: Ingredient formula (for 100 kg of product): 100–120 kg of plum base, 52–51 kg of white sugar, 200 g of saccharin, 200–300 g of five-spice powder, 3 kg of licorice. There are two methods for processing the plum base (dried plums): one involves cutting the plums in half using a disc cutter—100 kg…
Wuping Fairy Herb is a specialty of Wuping County, Longyan, Fujian. It is a herbaceous plant of the genus Mesona in the Lamiaceae family, capable of growing up to 100 cm tall. The stem is initially covered with sparse soft hairs and fine bristles, which mostly fall off as it matures; the leaves are opposite, broadly ovate to narrowly ovate, with petioles 2–15 mm long; the raceme is 2–8 cm long and terminal. The dried product is brownish-black…
Also known as "bo yuan," these are essentially meatballs, with main varieties including pork meatballs, beef meatballs, beef tendon meatballs, fish meatballs, shrimp meatballs, and chicken meatballs. Hakka meatballs have an authentic flavor, being both chewy and crisp, with a satisfying bite that leaves no residue. Their elasticity is often described as so good that they “bounce three times when dropped on the table.” Among them, Yongding beef meatballs and Xiayang beef tendon meatballs are praised for their delicious taste. Meatballs are not only a common dish but also indispensable at banquets, mainly symbolizing “reunion” and “completeness” through the word “round.”
The turnip belongs to the Brassica rapa species of the Brassicaceae family (mustard family), with a growth period of 90–100 days. The root of the turnip is enlarged and disc-shaped, weighing 0.5–1.0 kg per unit. The leaves grow in clusters, are dark green in color, and have a fuzzy surface. The turnip is a specialty vegetable of Wuping, scientifically known as Brassica rapa, and called "youtou" in the Hakka dialect. It is a tuberous plant, shaped like a disc...
Introduction to Genuine Heart Tofu: Snack preparation: First, take several fresh tofu pieces and place them in a bowl. Add eggs, ginger juice, chopped onions, monosodium glutamate, pepper, and a small amount of tapioca flour, then stir into a paste. Next, scoop the mixture with a spoon, wrap it around a meat filling, and simmer the balls in water over low heat. When the balls float to the surface, remove and set aside. Then, heat a pan, pour in fresh lard...
Zhangping Ming Ginger is a famous local product of Zhangping. It is a type of preserved fruit made from ginger slices and sugar. Production began during the Qianlong reign of the Qing Dynasty and has a history of over 200 years. It is said that in the late 18th century, after tasting preserved ginger slices from many countries, the British Queen declared Zhangping Ming Ginger from China to be of the highest quality. Since then, Ming Ginger has entered international markets such as the UK...
Ningyang Wind-Dried Duck The town of Shuangyang in Zhangping, western Fujian (formerly Ningyang County), is located in a remote mountainous area with frequent frost, low temperatures, abundant sunshine, and fresh air. The locals have a century-long tradition of processing wind-dried duck. The rich and flavorful duck meat, well-suited for preservation, was originally prepared solely for family consumption during the Lunar New Year. Today, the meticulously processed and improved Ningyang Wind-Dried Duck…
Shuangyang Town in Zhangping, western Fujian (formerly Ningyang County), is located in a remote mountainous area with frosty low temperatures, abundant sunshine, and fresh air. The locals have a century-long tradition of processing wind-dried duck. The plump, flavorful ducks, preserved through drying, were originally made solely for family consumption during the Lunar New Year. Nowadays, the carefully processed and improved Ningyang Wind-Dried Duck is made using...
Rice Paste Cake is a traditional snack from Zhangping City, Fujian Province. Because it can be peeled layer by layer and resembles a pastry, it is also known as (Thousand-Layer Cake). The making of Rice Paste Cake requires certain techniques, mainly involving four key elements: ingredients, seasonings, timing, and heat control. First, carefully selected high-quality rice is soaked (for about two hours), then ground into a rice paste. To the rice paste...