Liancheng Root Art Liancheng has a relatively high terrain, featuring overlapping ridges, undulating mountains, crisscrossing peaks and valleys, and dense streams. The western part consists of the Songmao Ridge, a branch of the Wuyi Mountains, with towering peaks and a strategically important landscape. Most of the national-level Meihua Mountain Nature Reserve lies within Liancheng. The region is predominantly covered by low mountains and hills, making it one of China's key forestry areas. The geographical advantages of being a major forestry county have laid a rich resource foundation for the development of Liancheng’s root art. Since the reform and opening-up, Liancheng’s root art, like many other industries, has flourished. Currently, there are over twenty specialized root art producers, generating an annual output value of more than one million yuan, ranking first in Fujian in both artistic quality and production volume.
Liancheng Delicacy: Stewed Tofu with Stream Fish A tender and refreshing dish of Stewed Tofu with Stream Fish, meticulously prepared using a special recipe. The tofu is silky smooth, the fish is tender and fresh, filling the air with an appetizing aroma, and it’s highly nutritious. This dish has been recognized as one of China’s famous dishes!
Liancheng Delicacy: Arrowhead and Pig’s Trotter. Ingredients include large arrowhead (the bigger and whiter, the better), pig’s trotter, dried squid (soaked until soft), brown sugar, rice wine, minced scallions and ginger, bone broth, and more. To prepare, first peel and cube the arrowhead, then boil until about 80% cooked, remove, rinse in clean water to remove bitterness, and drain for later use. Cut the pig’s trotter into pieces, slice the squid, and add them to the bone broth to cook until 80% done. Then, in a wok, lightly stir-fry seasonings, pig’s trotter, and arrowhead, add the bone broth, and simmer until tender. The result is tender, falling-apart pig’s trotters and soft, glutinous arrowhead, bursting with savory richness.
A Local Delicacy of Liancheng: Eel with Bitter Bamboo Shoots — Stir-fried eel with bitter bamboo shoots is one of the signature dishes of Liancheng. Eel is rich in nutrients, with tender and crisp meat, but it is also heaty; bitter bamboo shoots, on the other hand, are cooling and detoxifying. When stir-fried together, they balance each other out. When eaten, the eel is tender and juicy, while the bitter bamboo shoots offer a pleasant bitterness with underlying sweetness, being fragrant and crispy — a dish beloved by locals in Liancheng. …
Liancheng Taro Dumplings are a famous local delicacy of Liancheng. The dumpling wrappers are milky white in color, shaped like half moons, and have a tender skin with fragrant, savory fillings that are smooth and delicious. They are a traditional holiday dish commonly made by both urban and rural residents, boasting a history of several hundred years in Liancheng. Since the dumplings must be eaten hot once served—as their aroma dissipates when cooled—they are also nicknamed “Gan Shao” (meaning “rush to eat while hot”)...
Rice Wine Hot Pot Beef is a traditional delicacy passed down through generations in Liancheng, Fujian, and an essential festive or family gathering dish. The ingredients needed to prepare it include: first, fresh tender beef and beef offal such as beef liver tip, beef tripe, beef kidney, beef omasum, beef omasum wall, beef heart crown...
Nutritional & Health Benefits: According to *Compendium of Materia Medica*, [Indications] Warms the waist and kidneys, preserves complexion, and builds cold resistance (Li Shizhen). 1. Rich in amino acids: Apart from starch and water, yellow wine contains 18 types of amino acids, 8 of which cannot be synthesized by the human body and are essential. The content of these 8 amino acids in yellow wine is one to several times higher than that in the same quantity...
Liancheng White Duck Soup is a beloved delicacy enjoyed by people of all ages. It has gained immense popularity across the entire county, in both urban and rural areas. Liancheng is located in the mountainous western region of Fujian Province, where rolling hills and layered peaks create beautiful, serene scenery. This area is the original home of the Liancheng White Duck. Also known as the White Wigeon Duck, it features white feathers, a black beak, and black feet, and is mostly raised along mountain streams and rivers. Its meat...
Dendrobium is a rare and precious traditional Chinese medicinal herb known for its therapeutic and health benefits such as soothing sore throats, improving eyesight, strengthening the digestive system, nourishing yin, and boosting immunity. The wild “Guanzhai Mountain Dendrobium” has a long history, with records dating back to the Liancheng County Annals from the 16th year of Emperor Qianlong’s reign during the Qing Dynasty. In recent years, due to the gradual depletion of wild “Guanzhai Mountain Dendrobium” resources…
Kuai Ban: Also known as rice noodle sheets or rolled sheets, this is a distinctive creation of the Hakka people’s ancestors after they migrated from the north to the south. Since wheat was not grown in their new region and flour for making spring rolls was unavailable, they innovatively used ground rice flour to make wrappers as a substitute. With a northern style yet southern flavor, it has a unique character. In the southern part of Liancheng County, nearly every household knows how to make it, everyone loves to eat it, and it is also often sold at street food stalls.【…
The Liancheng White Duck, also known as the Liancheng White Wigeon Duck, is one of the fine livestock and poultry breeds listed by the Ministry of Agriculture and Forestry. It is the only medicinal duck in China. According to the stone-printed "Ten Medicinal Divine Books" published by Shanghai Jinzhang Publishing House during the Guangxu period, it can treat ailments such as hemoptysis and deficiency fatigue. During the Daoguang period of the Qing Dynasty, it was designated as a rare and tribute product. After the founding of the People’s Republic of China, it was included in the "Chinese Livestock Breed Chronicles"...
According to the *Tingzhou Prefecture Records*, during the Hongwu era of the Ming Dynasty, Emperor Taizu Zhu Yuanzhang dispatched General Zhu Liangzu to guard Tingzhou Prefecture. Zhu Liangzu often ate this kind of dried tofu and greatly admired it. By the Qing Dynasty, Changting Dried Tofu had made its way onto the imperial banquet table, greatly enhancing its reputation. Made primarily from high-quality soybeans locally produced in the area, …
A traditional hotpot dish from Liancheng, commonly known as "Nine-Part Beef Hotpot," originates from the area around the Pengkou Stream in southern Liancheng. Legend has it that in the past, there were many boatmen working along the Pengkou Stream. Having to work in water year-round, they often boiled and drank herbal remedies such as fragrant vine roots and duck herb to ward off dampness. Later, one boatman accidentally discovered that stewing beef with these herbs and...
Yangyu is a traditional delicacy served at weddings, birthdays, and celebratory banquets in Longyan. There’s even a saying: “No feast is complete without a Yangyu medley.” In the Longyan dialect, Yangyu is called ＹāngＨī, where “Yang” conveys a sense of joy and festivity, and “Yu” symbolizes abundance year after year. Although the dish’s name includes the word “fish,” it actually contains no fish at all. To make Yangyu, ingredients such as pork belly, dried shrimp...
Liancheng Red-Skinned Peanuts are a specialty of Liancheng County in Longyan, Fujian Province. Peanuts from Liancheng County in Fujian are well-known, but the red-skinned variety is even more famous. A folk rhyme goes: “Red house, red wrapper, inside lives a red fatty.” What makes Liancheng Red-Skinned Peanuts unique is their plump kernels, thin skins, and a pink hue from the inside out — fragrant, sweet, crisp, and tender, making them especially delightful.
【Taro Cake】Preparation process: 1. Select high-quality taro, wash it, steam it, peel it, and mash it while hot into a paste. 2. Mix the taro paste with tapioca flour, water, and other ingredients, stirring until it has a certain degree of elasticity. 3. Pinch a small amount, shape it into the ingot shape shown in the picture, boil it in hot water until cooked, remove it, and add various toppings. It’s smooth but not greasy...
【Rice flour dumplings】 can also be called Hakka dumplings. The preparation method is no different from that of regular dumplings, except for the wrapper. I think I’ve never tried these either—maybe because the dialect and written language differ—I don’t even know what the local dialect term for rice flour dumplings is.…
【New Year Cake】, also known as Sweet Cake, making process: (1) Soak rice in water, then dry it, grind it into powder, and sun-dry for later use. (2) Place an appropriate amount of rice powder in a clean container, heat a small amount of oil in a wok, add white sugar and simmer until thick. Pour in the rice powder, quickly stir with chopsticks to evenly distribute the heat, then add brown sugar, boiling water, and crushed peanuts, dried tangerine peel...
A Local Delicacy of Liancheng: Water Chestnut Soup Water chestnuts are a traditional specialty with a long history in Liancheng and are well-known throughout western Fujian. They are cooling and detoxifying, and loved by many. "Water Chestnut Soup" stands out as one of the finest local vegetable soups.
Liancheng Delicacy: Pearl Loach The "loach" (土龙), scientifically known as the bamboo rat, feeds on bamboo shoots and grass roots, and loves digging mud burrows. In the Liancheng dialect, it is called "tǔ lóng" (土龙, "earth dragon"). "Pearl Loach" is one of the mountain delicacies, cooked together with loach and glutinous rice. The glutinous rice is pure white, with each grain resembling a pearl, hence the name. It tastes rich, fresh, and tender without being greasy — simply marvelous…