Suban Honey Pomelo is a specialty of Suban Town, Xinluo District, Longyan, Fujian. Renowned for its large size, thin skin, juicy flesh, fragrant taste, and high edible rate, it is considered the king of locally grown fruits. With its distinctive charm, Suban Honey Pomelo has won the Golden Cup Award twice in consecutive national pomelo collaboration meetings and received certification as a pollution-free agricultural product from the Ministry of Agriculture in September 2007.
Ingredients: 50 kg of plum blanks, 10 kg of white sugar, 2.5 kg of licorice powder, 20 g of vanilla oil, 100 g of sugar syrup, an appropriate amount of sodium benzoate. Production process: Ingredient selection → Plum blank making → Rinsing → Sugar soaking → Sun drying → Oil spraying → Packaging → Finished product. Production method: 1. Ingredient selection: Choose varieties with large fruit, thick flesh, and small pits (such as Sanhua plums), which are best harvested when ripe. Unripe, hard fallen fruits may also be used as raw materials. 2. Plum blank making: Wash the raw materials in clean water, then stir and rub the skins in a tumbling trough or earthenware vat. Next, cure them with 10–15 kg of salt per 100 kg of fruit for 15–20 days. The salt curing can be done in a barrel or pool: first, place a layer of fruit (about 6 cm thick), then sprinkle a layer of salt (6 mm thick), repeating layers of fruit and salt until full, and finally cover with a layer of coarse salt. After 5–7 days, when the fruit begins to float, press it down with a wooden board (or bamboo sieve cover) and weights. After 15–20 days, remove and sun dry. Once dried, it becomes the dried plum blank. To enhance crispness during curing, 200 g of alum or 300 g of quicklime can be added per 100 kg of fruit. 3. Rinsing: Soak the dried plum blanks in a running water tank (with inlet pipe at the bottom) or a pool (change the water twice daily) for 1–2 days until 80–90% of the salt is removed, then take them out and sun dry for half a day. 4. Sugar soaking: Add 25 kg of sugar syrup to the white sugar in a pot, heat until boiling, then add the licorice powder and stir well. Pour the plum blanks into the pot, simmer over low heat for about 1 hour until the plum blanks absorb enough sugar syrup and swell. Remove from heat along with the syrup, pour into a wooden barrel, then add saccharin and sodium benzoate, stir well, and let it soak for about 48 hours. When the plum blanks have fully absorbed the sugar, remove them and drain off the excess syrup. 5. Sun drying: Spread the plum blanks on bamboo sieves and place them under the sun to dry. When they are 80% dry, evenly spray the vanilla oil over the plum blanks and mix well. 6. Packaging: The salted plums are packaged to become the finished product. Product features: Sweet and sour in perfect balance, with a sweet aftertaste that tingles the taste buds and leaves a refreshing sensation. It has a uniquely distinctive flavor.
Longyan Mountain Waxy Duck is a specialty of Xinluo District, Longyan City, Fujian Province. Also known as "Xinling Duck," it is an excellent egg-laying duck breed in Fujian, characterized by its small size, early maturity, high egg production, and strong adaptability. Originally from areas around Huyi and Longmen in Longmen Town, Longyan City, it is commonly referred to by locals as the "Xinling Duck"...
People in the Xinquan area pay great attention to fish cooking, with different species prepared using distinct methods. For example, scaleless fish such as eel, catfish, and silurid are usually steamed. When steaming for a meat-focused dish, ingredients like shiitake mushrooms, ginger juice, and peanut oil are added. For a health-nourishing version, an appropriate amount of water, rice wine, and ginger is used...
Duanmu Steamed Bun Pie refers to a dish where ingredients such as winter bamboo shoots, shiitake mushrooms, lean pork, Chinese flowering cabbage, and bean sprouts are wrapped in a thin pancake skin, then deep-fried until crispy and golden brown, resulting in a flaky crust and fragrant filling.
Butterbean Vermicelli. Longyan’s butterbean vermicelli is as famous as Hakka taro cakes and beef balls. In the 1940s, the butterbean vermicelli from Fan’ailan Shop at the west gate of Longyan was even mentioned in the Longyan Newsletter published by the Longyan Association in Taipei. To make butterbean vermicelli, soak the rice noodles and a small amount of vegetables such as bean sprouts, leeks, or...
Bitter Herb Soup, among the local delicacies and dishes of Longyan, is not only distinctive to the region but also functions as a medicinal dish for disease prevention and treatment. Known as “bitter herb” (also called “defeated general grass”), it is cool in nature and bitter in taste, with effects such as clearing heat, detoxifying, purging fire, dispersing stasis, reducing swelling, and treating constipation and dysentery. Overseas Chinese often go to great lengths to ask relatives and friends to bring or send it to them...
It primarily uses the locally unique (May Yellow) beans as the main ingredient, turning soy milk into white tofu with cooked gypsum. The seasonings consist of carefully selected fresh lean pork and tender beef without sinew, mixed with a small amount of red mushrooms, shiitake mushrooms, and scallion whites, all finely chopped into a savory meat paste for the filling. When eaten, the tofu is tender, flavorful, and extremely delicious. Sibao Poached Tofu has a history of over 30...
Longyan Clear Soup Noodles, renowned throughout Fujian Province, are primarily made with fresh rice noodles from Sujie. This dish is a specialty of Longyan, Fujian. Originating in Caodi Town, Xinluo District, Longyan City, Fujian Province, it has a history spanning several hundred years and is a famous local snack as well as a favorite among many locals. The clear soup noodles consist mainly of Longyan rice noodles blanched in boiling water,…
is one of China’s eighteen famous liquors. It is brewed with premium glutinous rice, high-quality red yeast, and specially prepared medicinal koji. With a brownish-red hue, rich aroma, sweet and mellow taste, it contains eighteen types of amino acids and offers benefits such as promoting blood circulation, nourishing the body, and enhancing longevity (Longyan)…
The Hakka coolie hat has a history of over 1,000 years. The hat is woven from thin bamboo strips or wheat stalks, with fabric sewn onto the top of the conical shape. Around the brim, except for the front, five-inch-long colorful cloth strips hang down, and unmarried girls also attach colorful ribbons to the ends of these strips. These ribbons serve as a symbol of marital status among Hakka women. In addition to providing shade...
Shanghang Huai Pigs are named after their place of origin, Shanghang County, and are an outstanding local pig breed with a thousand-year history of farming. The tradition of raising Huai Pigs is widespread among local households. Despite the challenges involved in breeding them, they are highly favored by the public for their tender and delicious meat. Shanghang Huai Pigs were among the first group of livestock breeds included in the national livestock and poultry genetic resources protection list by the Ministry of Agriculture...
Main ingredient: White radish Side ingredients: Glutinous rice flour, cornstarch, wheat starch Seasonings: Salt, white sugar, MSG, pepper, sesame oil Cooking method: 1. Cut half a jin (250g) of white radish into thick strips, add half a jin (250ml) of water, and cook until soft; reserve.
A beloved food traditionally made during festivals and holidays. It is often served to guests as a gesture of respect. The dish gets its name "Pearl Balls" from the translucent glutinous rice coating that glistens like pearls. With an elegant shape and deliciously soft, fragrant texture, it is a delightful treat to enjoy. …
The time when Hakka Boiled Chicken was introduced to Fujian seems to date back to the second year of the Yongjia era (308 AD) at the end of the Western Jin Dynasty, during another peak wave of mass exodus by the Central Plains gentry. The main families that flocked to Fujian were the Lin, Chen, Huang, Zheng, Zhan, Qiu, He, and Hu clans, historically referred to as the "southern migration of the literati, the eight clans entering Fujian." At that time, Hakka Boiled Chicken...
Shanghang Dark Plum: It gets its name from its brown or dark black color. The best quality plums are large, have thick flesh, small pits, a dark black outer skin, do not crack to expose the pit, are tender, and have an extremely sour taste. They are known for their effects in consolidating the lungs, astringing the intestines, promoting body fluids, and calming intestinal parasites. They are used to treat chronic diarrhea, prolonged dysentery, long-term cough, irritability and thirst, ascarid-induced syncope, and vomiting. Shanghang Dark Plum is a specialty of…
A famous snack from Longyan. Made with lean meat, supplemented with dried shrimp, duck eggs, scallions, and a touch of MSG, then deep-fried to create a soft, crispy, and deliciously savory treat (Longyan)…
Rice cake is one of the most popular delicacies in southern China, especially among the Hakka people. It is traditionally made during festivals or harvest seasons, symbolizing joy, reunion, and abundance. Rice cakes are found in various counties and cities across western Fujian, but Nanyang rice cakes are the most renowned. In Nanyang Town, Shanghang County, nearly every household knows how to make them. Although rice cakes can still occasionally be found in local markets these days...
Caixi navel oranges are a specialty of Caixi Town, Shanghang County, Longyan City, Fujian Province. The town primarily cultivates fresh varieties dominated by Newhall navel oranges and is a key base for navel orange cultivation in Shanghang County, covering tens of thousands of acres. In 2010, "Caixi Navel Oranges" were honored as a "Famous Agricultural Product of Fujian Province." Caixi is located in the northwest of Shanghang. Since 1993, the introduction of American Newhall...
Nanyang Kumquats are a specialty of Nanyang Town, Shanghang County, Longyan City, Fujian Province. The kumquats of Nanyang Town have a history of two to three hundred years and are very popular in coastal areas such as Shanghai, Guangdong, and Zhejiang. Kumquats are a major pillar industry in Nanyang Town. In recent years, the town has fully leveraged its advantages of mountainous terrain, high altitude, and favorable climate...