It is a local custom in Songyang to make rice cakes during the Chinese New Year. High-quality glutinous rice flour is mixed with brown sugar and water, then combined with brown sugar, osmanthus, and sesame seeds sprinkled evenly into the rice flour mixture. The dough is then steamed in a bamboo steamer lined with bamboo leaves. The finished rice cakes have a dark red hue and are sweet and delicious. Some also mix mashed fresh mugwort leaves into the rice flour, resulting in cakes with a greenish color...
Made by boiling fresh grass jelly herb in a pot to create a broth, which is then cooled and solidified to form grass jelly tofu. It is typically served with toppings such as sugar powder and mint, and is a popular refreshing snack during the summer and autumn seasons in Songyang. Legend has it that when Ye Fashan was practicing alchemy and seeking immortality on Mao Mountain in Songyang, he would often gather a type of wild herb during the summer, which he ground with rice and cooked into a porridge. People later named the wild herb that Ye Fashan frequently consumed “grass jelly herb.”
Songyang Pancake Eating pancakes during the Dragon Boat Festival is one of the traditional food customs in Songyang. The Songyang pancake is known for its thin skin and refined fillings. During the festival, people often prepare fillings by chopping and stir-frying ingredients such as wood ear mushrooms, shiitake mushrooms, daylilies, bamboo shoots, bean sprouts, cucumbers, broad beans, dried tofu, fried eggs, pork, and snail heads, among others...
Taro Ball Flour Dumplings, also known as Mountain Powder Balls or Full House Red, are made by mixing mountain flour and taro with the broth from boiled chicken, then adding minced meat and seasonings. The mixture is shaped and steamed in a bamboo steamer, and served sliced, shredded, or in small pieces. Authentic mountain flour is made from bracken root starch, with arrowroot starch being a secondary option; nowadays, sweet potato starch is commonly used. (Lishui)…
Made by burning a special type of mountain shrub to ash, filtering its juice, and soaking premium glutinous rice in the juice until the grains turn orange-yellow. The rice is then rinsed, steamed, and pounded into a dough in a stone mortar. It is divided into small pieces and kneaded into flat rounds or long strips while still warm. The result is a vibrant yellow-green hue, with a translucent sheen, fragrant aroma, and tender texture. When stir-fried with shredded meat, greens, bamboo shoots, and more, its color and flavor become even more delightful...
Ingredients for White Sauce Pomfret: 1 pomfret (about 750g), 100g milk, 25g cooked ham diced, 50g lard, 100g broth, appropriate amounts of MSG, salt, cooking wine, ginger, scallions, and starch. Method: 1. Scale the pomfret, gut it, remove the gills and intestines, then wash thoroughly. Pat dry inside and out with a cloth, then…
During the Spring Festival, every household in Songyang prepares Eight-Treasure Pickles. This dish primarily consists of shredded red and white radishes, combined with pickled radish shreds, dried tofu, pickled Chinese cabbage, shiitake mushrooms, shredded winter bamboo shoots, shredded fried tofu, shredded kelp, and more—eight ingredients in total. These are stir-fried in vegetable oil to make a single dish, hence the name “Eight-Treasure Pickles.” Since people tend to eat more rich, greasy meat dishes during the Spring Festival…
Pickled Bamboo Shoots in Brine is a well-known home-style dish from Songyang. The bamboo shoots are shelled, cut into chunks, and placed in a pot with the brine used for pickling vegetables. They are simmered over medium-low heat for about an hour until well seasoned, then removed from the pot and served. The flavor is savory with a slight tang, refreshing and appetizing. It can be stored for a relatively long time and is considered a uniquely flavorful side dish and an excellent accompaniment to alcohol in the folk cuisine of Songyang. …
The potatoes grown in Yuyan possess a unique quality due to the local climate and soil conditions. When boiled and flattened, they become sticky yet hold together without breaking, naturally forming a cake-like shape. The resulting braised potato cake features a rich soy-sauce red color, deliciously savory juice, a soft and glutinous texture, and a hearty, full-bodied flavor — making it a classic rustic side dish that embodies the distinctive local flavors of Songyang. …
Songyang Tofu Pudding has a creamy yellow hue, a delicious taste, uses affordable and high-quality main ingredients, and is simple to make, having been passed down among the people for generations. It is typically made by soaking selected soybeans, grinding them with a stone mill into soy milk, and then cooking it with added ingredients such as minced meat, dried shrimp, scallions, and garlic. The finished dish has a well-balanced flavor—rich yet mild—and is wonderfully fragrant and appetizing.…
Egg custard is a quaint local term in Songyang for boiled poached eggs. Sugar-glazed egg custard is the most prestigious way of hosting guests in Songyang, typically reserved only for distinguished visitors or a son-in-law on his wedding visit. Ham and egg custard is a common dish served to guests, made primarily with Queshan chicken eggs—a specialty of Songyang—and bamboo leaf-smoked ham, cooked using the boiled poached egg method...
Dried greens are a local specialty of Songyang, made from fresh green highland vegetables that are meticulously processed and sun-dried using traditional methods. They are refreshing and have a unique flavor. Before cooking, they are soaked in hot water and can then be used for stir-frying, stewing in a pot, making soups, and more. Stewed pork ribs with dried greens is a beloved home-cooked dish among locals in Songyang, and it is also commonly featured as a signature dish in local hotels and restaurants...
White Sliced is a local specialty, made from Songyang radish through traditional processes of refining and sun-drying. It boasts a deliciously savory taste and a unique flavor. When used, it can be soaked in hot water and then stir-fried, cooked in a hot pot, used in soups, or made into fillings. Especially when stewed with locally raised native chicken from Songyang, it helps to nourish the spleen and stomach, guard against cold winds, and delivers a delicious, pure taste that is truly unforgettable...
Braised Salt Chicken is a traditional signature dish of Songyang. Known for its benefits in dispelling dampness, improving qi circulation, nourishing kidneys, and promoting restful sleep, it is one of the popular main dishes served to guests in local households. The process involves air-drying a freshly cleaned and slaughtered free-range chicken in a shaded area for half a day to remove surface moisture. The chicken is then stuffed with wine and rubbed with salt before being seasoned with ingredients such as mushrooms, scallions, and ginger. It is wrapped in parchment paper and placed inside a clay pot...
Yellow Millet Cake Yellow Millet Cake is made by burning a unique shrub from the high mountains of Songyang to ash, filtering its juice, and using the liquid to soak premium glutinous rice until the grains turn orange-yellow. The rice is then rinsed, steamed, pounded into a dough-like mass in a stone mortar, cut into small pieces, and while still hot, kneaded and pressed into flat, round or elongated shapes. The finished cake is glossy, fragrant, soft, and delicious. Stir-fried with shredded pork, green vegetables, and bamboo shoots, it achieves the best flavor and appearance, making it a traditional delicacy enjoyed during local festivals or when hosting distinguished guests in Songyang.
Qingming Fruit In Songyang folklore, eating green fruit during Qingming Festival can ward off evil and toxins. This fruit is made by mashing fresh tender mugwort into a paste, mixing it with glutinous rice flour to form the outer layer, then stuffing it with fillings such as shredded bamboo shoots, vermicelli, tofu, pickled vegetables, or sweet fillings like red beans and sesame powder. It is shaped into an oval or dumpling form, with leaves such as indocalamus or pomelo attached to both sides, and then steamed. …
Wheat and Mung Bean Rice After the Qingming Festival, local wheat and mung beans gradually come onto the market in Songyang. Farmers select fresh wheat and mung bean grains along with premium glutinous rice, mixing them with diced ham from Songyang bamboo-leaf smoked ham or cured pork, and then stir-fry them slightly in a pot with seasonings such as salt and monosodium glutamate to enhance the flavor before adding water to braise until cooked. The resulting Wheat and Mung Bean Rice boasts the fragrant aroma of wheat and mung beans along with the smoky taste of ham, featuring a delightful mix of green, red, and white colors. It has an excellent flavor that is truly mouthwatering, making it a fine dish served to guests by local farming households.
Product Name: Oujiang Colorful Carp Place of Origin: Oujiang River, Lishui Product Features: Tender texture, rich in nutrients Product Introduction: Longquan City in Zhejiang Province is located in the upper reaches of the Oujiang River basin in the southwestern part of Zhejiang. With a mild climate, abundant resources, and beautiful mountains and rivers, the city boasts a forest coverage rate of 77% and has long been known as the "Forest Sea of Southern Zhejiang"…
Product Name: Longquan Ganoderma Place of Origin: Longquan, Lishui Product Features: Highly medicinal value Product Introduction: Modern pharmacology and clinical practice have further confirmed the pharmacological effects of Ganoderma, and have verified that Ganoderma polysaccharides are the main components responsible for its tonic, strengthening, and life-prolonging properties. Nowadays,…
Product Name: Longquan Celadon Place of Origin: Lishui Product Features: Elegant, Beautifully Shaped Product Introduction: Longquan Celadon has long been renowned for its elegant glaze colors and beautifully shaped forms. Product History: The Longquan Kiln has a long history, large production scale, and widespread kiln sites, making it a famous kiln both in China and abroad. According to cultural relics surveys and archaeological investigations...