Product Name: Longquan Stone Frog Alias: "Diao Fish," "Stone Chicken," Spiny Chest Frog Place of Origin: Lishui Product Features: Nutritious, tender flesh, delicious taste, known for its health-strengthening and detoxifying properties Product Introduction: The spiny chest frog is commonly known as "stone frog," "diao fish," …
Product Name: Longquan Shiitake Mushrooms; Place of Origin: Lishui, Zhejiang; Ingredients: Mannitol, trehalose and mycose, glucose, pentosan, methylpentosan, etc.
Product Name: Longquan Sword Place of Origin: Lishui Product Features: Tough and sharp, combining hardness with flexibility, cold and dazzling, exquisitely decorated Product Introduction: The Longquan Sword is world-renowned for its four major characteristics: toughness and sharpness, a balance of hardness and flexibility, a cold and dazzling gleam, and exquisitely detailed decorations. It is a splendid flower in the garden of China's arts and crafts...
Songyang navel oranges are a specialty of Songyang County, Lishui, Zhejiang Province. The production of Songyang navel oranges began in 1992, and in 1995 they were established as the leading agricultural industry in Songyang County. These oranges are known for their large size, vibrant color, thin skin, crisp texture, tender and easy-to-separate flesh, abundant juice, rich flavor, and excellent storage and transportability. Currently, the total...
Taro Flour Balls are a brownish, soft snack. Making them involves several steps: Farmers first "clean" the sweet potatoes grown in their fields, then grind them into pulp using machines. The sweet potato pulp is placed in large vats to settle. After several days and nights, the water on top becomes clear, but a thick layer of starch settles at the bottom. The water is poured off, and the starch at the bottom is scooped up with a shovel, spread out in the sun to dry, and once dried, ground into a powder. This is considered a type of starch with quite a high sugar content. To make delicious Taro Flour Balls, further refinement is needed. Take some plump, good-quality taro, boil them until cooked, peel them, and mash them into a paste using a blender. Mix the taro paste with the taro flour, add an appropriate amount of water, and a bit of minced meat—either lean or fatty is fine. The fat adds richness and improves the texture, and adding some dried shrimp will enhance the flavor even more. Once everything is well mixed, steam it in a large pot until cooked and it’s ready to eat. Freshly steamed Taro Flour Balls are incredibly tasty—the familiar warmth greets you as you take a bite, fragrant and hot. Dip a little in soy sauce and vinegar, and enjoy a smooth yet non-sticky texture that gets more flavorful the more you chew. It’s so delicious you just can’t stop eating, with a lingering aftertaste that keeps you coming back for more. A common way to prepare them is to let the Taro Flour Balls cool, slice them, and then stir-fry with some scallions and seasonings—the flavor is simply amazing.
Relying on mountain forest resources, the villagers of Yan Zhang Township in Longquan have been producing log-grown black fungus for years. Originally a wild edible mushroom, commonly known as "wood ear" or "black vegetable," black fungus grows on logs and resembles the shape of an ear. It is divided into two types: "soft wood ear" and "hard wood ear." Over 90% of Yan Zhang's land area is covered by dense forests and high mountains, with abundant rainfall...
Pheasant: Also known as wild chicken or common pheasant. It is lively in nature, good at running but not strong in flying. It prefers to forage while moving about, runs fast, has poor high-flying ability, can only fly low over short distances and cannot sustain it for long. It has a small appetite and an omnivorous diet, with a relatively small stomach that can hold only a small amount of food. It likes to eat a little, then move on, and come back later to eat again. The pheasant is an omnivorous bird that enjoys various insects, small amphibians, grains, beans, grass seeds, and tender green leaves and twigs. When raised in captivity, pheasants are suited to large-group rearing environments. Pheasants have high economic value — their meat is tender, delicious, and rich in wild flavor, with a high protein content. The male pheasant has brightly colored feathers, giving it ornamental value. Its specimens can be used for teaching, research, and exhibitions, and can also serve as elegant and precious decorative items.
In recent years, the Longquan Municipal Party Committee and Municipal Government have placed high importance on the development of the edible fungi industry. They have proposed an industrial development strategy focused on “optimizing structure, optimizing technology, developing deep processing, and improving economic efficiency.” Supportive policies have been introduced, development funds allocated, and efforts made in “high-quality seed varieties, standardization, and industrialization,” with a strong emphasis on implementing a brand strategy…
Fresh bamboo shoots, the tender young sprouts of bamboo plants. Commonly known as "sǔn," bamboo is a perennial evergreen woody plant. The edible part consists of newly emerged, tender, plump, and stout shoots or rhizomes. Bamboo is native to China, with numerous varieties, strong adaptability, and a very wide distribution. There are 30 genera and 550 species worldwide, thriving mainly in tropical, subtropical, and temperate regions...
Winter melon, also known as Trichosanthes kirilowii, is a perennial herbaceous vine of the Cucurbitaceae family. It grows in dense valley forests and slope shrubs at altitudes of 100 to 1,800 meters, where the climate is mild and moist, drawing the "essence" of mountains and waters. It is a valuable traditional Chinese medicinal herb. According to pharmacological texts such as *Compendium of Materia Medica*, *Chinese Materia Medica Dictionary*, *Chinese Medical Encyclopedia*, and *Chinese Herbal Medicine Records*...
Every year before the eighth day of the fourth lunar month, mountain villagers would go up the hills to gather black rice branches (commonly known as black rice reeds), soak glutinous rice in their leaf juice until it turns black, steam it, and then mix it with brown sugar, minced mushrooms, minced cured meat, shredded dried cuttlefish, and more. The mixture is stir-fried in oil and eaten on the eighth day of the fourth lunar month, while also being widely given as gifts to relatives and friends. In the past, villagers in the She ethnic area of Zhuyan would even carry the “Black Rice Buddha”…
Glutinous rice is mixed with indica rice, soaked in water, ground into a slurry, drained, then mixed with brown sugar and cooking oil before steaming. Every household prepares it before New Year’s Eve and eats it on the first day of the lunar new year. The word “cake” (糕) sounds like “high” (高), symbolizing “rising higher each year.” In the old days, during the Spring Festival, pastry shops also sold small pieces of fragrant glutinous rice cakes wrapped in red and green paper, used for worship during the festival and given to children, also carrying the meaning of “rising higher each year”…
Longnan Snail Longnan Township is the highest-altitude township in Longquan, situated at elevations over a thousand meters. The highland snails produced here are large in size, with crisp shells and tender meat. When seasoned with perilla, ginger, and green chili, they offer an exceptionally delicious taste and are considered a local delicacy. …
A rather distinctive deep-fried flour-based snack, named "Fried Oil Mice" because of its mouse-like shape. The preparation involves mixing flour into a paste-like batter, spreading it flat, and adding shredded radish as filling, mixed with chopped green onions and a bit of spiciness. The filling is then folded into a mouse-shaped pancake, gently dropped into hot oil to fry. Once the pancake turns golden yellow, it's ready to be taken out and enjoyed while hot. The aroma is incredibly enticing, with a crispy texture, refreshing taste, and a wonderfully pure blend of savory and spicy flavors.
This dish is primarily made with locally produced winter bamboo shoots and winter mushrooms by mountain villagers. It is characterized by tender and fluffy winter bamboo shoots and fragrant, aromatic winter mushrooms. It has become a famous dish in Longquan and is included in the "Chinese Cookbook".
In the fields around Shidasshi in Longquan, there grows a wild vegetable commonly known as “Chuar Cao.” Hu Shen, a founding general of the Ming Dynasty and a native of Shidasshi Township, called this plant a “fairy herb,” claiming its taste could strengthen the human body. Since ancient times, local farmers have had the custom of making “Chuar Dong.” The preparation method involves washing the Chuar Cao, placing it in a pot, adding an appropriate amount of water and…
Also known as mushroom vegetable, it is primarily made from konjac. First, the konjac is ground into a paste, then mixed with a small amount of alkaline water and stirred. The paste magically expands 100–200 times in volume. Once it solidifies into a block, it is then boiled in hot water with added alkaline. After this preparation, the resulting konjac block is soaked and rinsed in clean water for 1–2 days. Before cooking, it is briefly boiled in water, then sliced and stir-fried with pork, winter bamboo shoots, pickled vegetables, and seasonings. It has a crisp texture and is considered a delicacy when serving honored guests.
In the fields and corners of Longquan, there grows a fragrant wild herbaceous plant—shepherd's purse. In the local dialect, it is called "xiāng xùn niáng" (香蕈娘). It bears small white flowers, and when its stems and leaves are tender and green, it can be used in cooking or made into soup. The cooking method involves washing and chopping fresh "xiāng xùn niáng," then preparing it for cooking. When making the dish, add an appropriate amount of cooking oil, salt, garlic, or onions, along with other seasonings to the pot. You may also...
Take the seeds of the "qi'na fruit," wrap them in a cloth, and rub them repeatedly in cold boiled water until the water becomes a thick liquid. Let it solidify in a cool place, then mix with mint candy and white sugar before drinking. It’s cool and refreshing. Shanmima Tofu Jelly: Finely rub the tender leaves of the wild shrub "shanmima ma" (shanmima) with a small amount of water and a little alkaline ash water into a liquid, filter…
Its scientific name is Clavaria, a type of wild edible fungus belonging to the genus Termitomyces. It grows in symbiosis with vegetation and has extremely stringent environmental requirements, making it difficult to cultivate artificially. Due to the suitable climate conditions in Longnan Township, it has become a specialty of the Longnan forest area. It boasts a golden color and an appearance resembling coral, while its individual shape looks like a mouse’s claw, hence…