Longyan in Fujian Province is renowned for its abundant production of shiitake mushrooms. These mushrooms are highly nutritious, delicious, and regarded as the “king of mushrooms.” The shiitake mushrooms we produce are absolutely green food—fresh, flavorful, and meaty. We not only sell fresh shiitake mushrooms but also offer bulk sales of freshly roasted and dried mushrooms. Our daily output can reach tens of thousands of kilograms…
Pingxiang: A Historical Pottery-Producing Town...
Zhangping Clear Water Bamboo Shoots in Cans…
Produced in Xinqiao, Turtle Pond Rice Wine has a long history. It is made from carefully selected high-quality glutinous rice, combined with specially crafted yeast, and brewed using local spring water through a unique process. Aged for three years, it is known for its benefits of relaxing muscles and tendons, promoting blood circulation, nourishing the body, and enhancing longevity. This fine brew is a popular choice for banquets and is highly favored by overseas Chinese. (Zhangping)…
Zhangping Shuangyang Town in western Fujian is located in a remote mountainous area, where the climate features frosty low temperatures, abundant sunshine, and fresh air. The locals have a century-long tradition of processing wind-dried duck. The plump, flavorful duck meat is easy to preserve, and in the past, it was made solely for family consumption during the Lunar New Year.
The Qingren Black Soybean is a mid-to-late maturing variety, requiring 120 days when sown in spring and 105 days when sown in summer. The plant grows to about 1 meter in height, typically with 8 to 10 branches that fan out. The seedlings are light green, turning deep green after the sixth leaf, with visibly light green veins.
Also known as "cage bed board," it is a traditional food of the Hakka people, made by almost every household. As the name suggests, bamboo tray rice is made using a bamboo tray. The rice is soaked and ground into a rice slurry, which is then scooped into the bamboo tray and steamed over high heat in a pot. After about five minutes, it is steamed into a thin layer, which is then lifted off whole. Fillings such as stir-fried shredded meat, bamboo shoots, mushrooms, and bean sprouts are added, rolled into a tube shape, and served. It is tender, delicious, and not greasy even when eaten in large quantities.
The Liancheng White Duck was listed as a tribute during the Daoguang era of the Qing Dynasty. Not only is it suitable for consumption, but it also has medicinal properties such as clearing heat and detoxifying, resolving phlegm and opening orifices, nourishing yin and tonifying kidneys, calming the mind, and improving appetite and digestion. Known as “the only medicinal duck in China,” it has been included in the national catalog of protected livestock and poultry breeds. Legend has it that it originated from the hybridization of a warbler and a duck, refined through continuous selection by duck farmers...
Liancheng red sweet potato dried product is made from locally grown red sweet potatoes without any artificial coloring, preserving its natural quality. It features a bright red color, sweet taste, soft yet chewy texture, and is rich in nutrients. It is a food suitable for all ages, an excellent gift for family and friends, and a delightful dish for entertaining guests. Made from local red sweet potatoes, the process includes steaming, peeling, pressing...
Renowned figures and literati have long cherished Liancheng Xuan Paper, often gifting it to family and friends. Legend has it that Xuan paper originally came from Jing County in Xuancheng, Tang Dynasty (now Anhui Province), and was introduced to Liancheng during the Song Dynasty. Historical records indicate that by the Ming Dynasty's Jiajing era, locals in Liancheng were already able to produce Xuan paper using dong grass and elm bark. Liancheng Xuan Paper began being exported from the Qing Dynasty's Jiaqing era...
Poached Tofu is a traditional local dish from the Liancheng area, with a history spanning several hundred years. The residents of Sibao are all skilled in making tofu, and thanks to the use of mountain spring water, their tofu is especially tender and fresh. The Poached Tofu made from this tofu has a unique flavor and is well-known far and wide. It is an indispensable delicacy for locals during festivals, weddings, funerals, and celebrations...
Wenhen Red-Skinned Peanuts are a traditional farm-grown variety from Liancheng County, with a long history of cultivation. Through prolonged selective breeding and under favorable soil and ecological conditions, they have developed unique morphological and quality characteristics, making them an important traditional specialty agricultural product of the county. Belonging to the pearl bean-type small-seed variety, the peanut shells…
The "Xuanhe Snow Potato" applied for by the Qianjin Chinese Yam Planting Cooperative in Xuanhe Township has been registered as part of the third batch of geographical indication agricultural products by the Ministry of Agriculture. This is another unique agricultural product from Liancheng to receive this honor, following the "Wenheng Red-Skinned Peanut." Xuanhe Township mobilized farmers from villages such as Qianjin, Zilin, and Shengxing to plant snow potatoes in contiguous rice fields spanning 200…
Boiled Chicken (Served Cold), originating from folk restaurants during the Qing Dynasty, is cooked by boiling the chicken without any seasonings, and is served by slicing it as you eat — hence the name “Boiled Chicken (Served Cold).” Because it uses Shanghai Pudong Sanhuang chickens (yellow feet, yellow skin, and yellow beak), it is also known as Sanhuang Oil Chicken. Later, various restaurants and delis in Shanghai started serving “Boiled Chicken (Served Cold),” not only using high-quality ingredients...
Liancheng is one of the well-known main production areas and birthplaces of Fujian orchids at home and abroad. It boasts abundant orchid resources with excellent quality, ranking first among the eight regions of Fujian. The history of growing orchids in Liancheng goes back a long way. There is a popular local saying: “Better leave home without a basket than live without an orchid.” This means that while food can be spared, you simply cannot do without growing some orchids—even because of their fragrance, there’s a saying that if you have orchids at home, you don’t need to burn incense.
Gutan Xuan Paper: According to historical records, in the sixth year of the Tianqi era during the Ming Dynasty (1626), Jiang Shaolin from Yuanya Village in Gutan Town, Liancheng County, traveled to Heping Township in Shaowu County to learn papermaking techniques from the locals. After three years, he mastered the processes of boiling bamboo strips, natural bleaching, pulp beating, as well as papermaking and drying. Upon returning home, he utilized the locally abundant...
Pearl Balls. These are festive foods traditionally made during holidays and celebrations, long renowned for their taste. Whenever guests visit, locals often serve them as a gesture of respect. They are called "Pearl Balls" because their outer layer is coated with glutinous rice that glistens like pearls. To make Pearl Balls, first prepare the wrapper: wash and boil water yam, peel it, then mash it and mix in sweet potato starch to form a dough...
A famous traditional hot pot dish from Liancheng, commonly known as "Nine-Part Hot Pot," originating from the area around the Pengkou Stream in southern Liancheng. This dish is tender, crisp, and refreshing, with an aromatic broth. It aids digestion, nourishes the kidneys, dispels cold, and removes dampness—making it a fine example of medicinal cuisine. Since it uses meat from nine specific parts of the cow, covering almost all the prime cuts, it's also said to be “eating a whole cow in one meal.”
Fish Dumplings. “Fish Dumplings” are a local specialty of Liancheng. Renowned for their premium ingredients and meticulous preparation, they are rarely seen at regular banquets due to the time-consuming process and high technical skill required. The main ingredients of fish dumplings include grass carp, streaky pork belly, soaked shiitake mushrooms, scallion whites, fresh winter bamboo shoots, eggs, and sweet potato starch. The preparation demands a high level of culinary skill, especially in knife work. To make them, a clean grass carp is filleted with the skin on, and thick slices of fish meat are taken from the fish’s body. Using the fish skin as the base, the sides of each fish slice are trimmed into isosceles triangles, then cut into approximately 2 mm-thick connected slices (i.e., the first cut goes down to the fish skin without slicing through, the second cut severs the slice, resulting in a diamond shape when unfolded). Sweet potato starch is applied to both sides of the connected fish slices, then a filling made from streaky pork, mushrooms, scallion whites, and winter bamboo shoots is placed inside, and the two sides are pinched together to form the fish dumpling. Fish dumplings can be either deep-fried or boiled. When fried, they are crispy, fragrant, and tender; when boiled, they are light, smooth, and delicate.
Also known as fish cake. It is a famous dish from Shanghang and Liancheng. Made from fresh, clean fish meat with skin and bones removed, and mixed with fatty pork, sweet potato starch, egg white, and seasonings, the finished dish appears silver-white on the plate and tastes fresh, fragrant, smooth, and tender. It is also called Snowflake Silver Slice or Mock Fish. In Shanghang and Liancheng, this dish is often used as a benchmark for festive banquet quality, with the saying “No Mock Fish, no feast…”