Product Name: Qingyuan Shiitake Mushrooms | Product Origin: Lishui | Product Characteristics: Nutritious, Delicious | Product Introduction: Shiitake mushrooms, also known as fragrant mushrooms, are one of the main varieties of edible fungi. With their "jade-like texture and aromatic fragrance," shiitake mushrooms are rich in nutrients and have a unique flavor. They have long been...
Product Name: Qingyuan Chestnuts Product Origin: Qingyuan, Lishui Product Features: Delicious taste, sweet but not greasy, highly nutritious, strengthens the stomach and nourishes kidneys Product Introduction: Qingyuan chestnuts have a protein content of over 7.6%, a fat content of below 2.0%, and a water-soluble total sugar content of over 13.1%. They contain…
Longquan Golden Guanyin is a specialty of Longquan, Lishui, Zhejiang Province. Historical records indicate that tea has been produced in Longquan since the Three Kingdoms period. The *Longquan County Annals* note that during the Chenghua era of the Ming Dynasty, an annual tribute of “four jin of sprout tea” was required. During the Five Dynasties and Ten Kingdoms period, Ji Dayun, a native of Longquan, traveled to Wuyi Mountain in Fujian to introduce tea cultivation and brought back techniques for growing and processing tea, which began to be known as “Heavenly Tea”…
Pine Nut Vegetarian Delight Pine Nut Vegetarian Delight Features: The corn-shaped appearance is highly realistic with pleasing colors, symbolizing an abundant harvest. It has a fragrant, refreshing, crisp, and tender taste, making it a great pairing with alcohol. Ingredients: Fenghua fragrant taro, minced ham, minced dried scallops, large green chili peppers, pine nuts, refined salt, monosodium glutamate, etc. Preparation: 1. Steam the taro until cooked, mash it into paste, mix in minced ham…
Crab Sauce Mandarin Fish Feature: The fish has snow-white flesh with a creamy yellow sauce poured over it. It is tender, smooth, and incredibly delicious. Ingredients: Mandarin fish, crab roe, milk, ginger juice, egg white, ham crumbs, refined salt, cooking wine, monosodium glutamate, etc. Preparation: 1. Score the mandarin fish with decorative cuts, marinate with cooking wine, refined salt, and ginger for about 20 minutes. After blanching in boiling water, poach in oil heated to about 30% of its maximum temperature, then plate. 2. Reserve some oil in the pan, add crab roe, ginger juice, milk, egg white, refined salt, cooking wine, monosodium glutamate, and water. Adjust seasoning, thicken the sauce, pour into a salad pitcher, sprinkle with ham crumbs. When serving, drizzle the thickened sauce over the fish.
Egg Yolk Blue Crab Egg Yolk Blue Crab Features: Tender crab meat, delicate egg yolk, well-balanced saltiness. Ingredients: Blue crab, salted egg yolk, scallion, ginger, cornstarch, Shaoxing wine, monosodium glutamate, etc. Preparation: 1. Clean and dissect the blue crab, chop the body into pieces, and crush the salted egg yolks. 2. Coat the crab pieces with cornstarch, deep-fry them in oil heated to about 150°C until hot, then...
Three slices of stir-fried Knocked FishThree slices of stir-fried Knocked FishFeatures: Colorful presentation, smooth texture of the Knocked Fish, savory and slightly salty taste. Ingredients: Yellow croaker, ham, red bell pepper, green bell pepper. Preparation: 1. Slice the yellow croaker into thick pieces, pound into thin sheets to make Knocked Fish, blanch in boiling water, then remove and cut into strips for later use. 2. Cut the green and red bell peppers and ham into diamond-shaped slices, then blanch. 3. In a pan...
Winter Melon with Dried Scallops Winter Melon with Dried Scallops Features: Salty and savory in taste, tender and smooth on the palate. Ingredients: Winter melon, dried scallops, bamboo fungus. Preparation: Cut the winter melon into a cylindrical shape, blanch it in boiling water. Stuff the rehydrated dried scallops into the winter melon to form a rough product, place it on a plate, add salt, MSG, and wine, then steam until cooked. Remove, pour out the original broth, thicken it with starch, and pour the sauce over the winter melon. …
Longquan black fungus boasts a long and rich history. As early as in ancient times, the people of Longquan were familiar with black fungus. The 1209 Jiading-era *Longquan County Annals* recorded: “Amidst dozens of large trees, shaded over the years — could these pillars’ growths be the ears (black fungus)?” This shows that black fungus had long become one of the livelihood sources for the people of Longquan. Recently, the China Edible Fungi Association…
Longquan Lingzhi Spore Powder refers to the spore powder produced in Longquan City, Zhejiang Province. The product is of high quality—microscopic examination shows plump, impurity-free grains with a purity of over 99%. It is rich in active components such as ganoderma polysaccharides, proteins, and trace element selenium. Its spore oil extraction yield is higher than that of similar products, and the levels of heavy metals such as lead, arsenic, and mercury...
Dabai'an is located by the scenic Xiangu Lake, where fishing thrives. Local fishermen along the lake typically clean the fish they catch by gutting and washing them, then dry them over charcoal before sealing them in iron boxes or jars for sale in the market. Varieties include dried fragrant-tail fish, dried fin-mouth fish, dried mackerel, and dried spotted perch. These dried fish are known for their fresh meat that is both tough and tender. When stir-fried...
This shrimp has a bluish-green body with brown speckles, an elongated and plump shape, and prefers to live in stream waters, often gathering along grassy riverbanks. Because Dao Tai in Longquan is located by the Xian Gong Lake, with crisscrossing streams and natural conditions highly suitable for the breeding and survival of green shrimp, the area enjoys high yields and strong reputation—hence the name Dao Tai Green Shrimp. A large proportion of the shrimp is edible, rich in nutrition…
It is a distinctive food eaten by the people of Longquan during the Spring Festival. The preparation method: Soak late indica rice in alkaline water made from the ash of mountain shrubs and trees for one day and one night. Then, stir-fry the rice in a pot over low heat until it is half-cooked, steam it in a rice steamer, and then pound it into a paste using a foot pestle or have a dozen people pound it with cake sticks in a stone mortar. Some even repeat this process twice to ensure good texture. …
Our dehydrated vegetable products are of high quality and competitively priced. We process various types of dehydrated vegetables, including categories such as solanaceous and eggplant vegetables, leafy greens, and wild vegetables. Product specifications come in forms like granules, slices, strips, and powder, while maintaining original shape and form. Packaging options include units of 5, 10, 15, 20, 25, and 30 kg, with materials such as cardboard boxes, woven plastic bags, and blown plastic bags...
Specifications: 4, 5, 6, 7, 8, or 9 shoots per 2KGS, with roots cut flat, golden yellow, fuzz removed, vacuum-packed. Packaging: 2KGS vacuum pack + cardboard box, 6 boxes per large package. (Qingyuan)…
Also known as sow thistle, it is a perennial herbaceous plant of the Asteraceae family. It is rich in protein and various vitamins. Its tender leaves can be harvested and eaten; when raw, they have a slightly bitter taste. Blanching in boiling water and soaking in clean water can remove the bitterness. Bitter herb can be stir-fried with meat or eggs, used in soups, or mixed with soybean flour to make a type of small tofu. It can also be blanched in boiling water and seasoned before eating. Bitter herb has a...
Also known as longevity vegetable, melon seed vegetable, five-snake vegetable, or five-element herb, purslane is a fleshy herbaceous plant belonging to the Portulacaceae family. It contains carotene, vitamins A, B, and C, as well as abundant protein, crude fiber, and trace elements such as calcium, iron, and phosphorus. Traditional Chinese medicine considers purslane to be slightly cold in nature, with effects such as clearing heat and detoxifying, reducing swelling, cooling blood, lowering blood pressure…
Also known as Malangtou, Macai, Lujiaju, Honggengcai, or Jiercai, it is a perennial herbaceous plant of the Asteraceae family. It is called Malantou because its tender stems and leaves are harvested. Rich in inorganic salts, 100 grams of Malantou contains 145 mg of calcium, 69 mg of phosphorus, and 530 mg of potassium—each exceeding the levels found in spinach, which is considered highly nutritious. Malantou...
Asparagus Lettuce (locally known in Qingyuan as “Mountain Rarity”) is a specialty of the Qingyuan area and ranks first among the four classic cold appetizers at southern Zhejiang banquets. It has a unique flavor — crisp, fragrant, and delicious — and also offers certain weight-loss and health benefits. To date, there are no records of artificial cultivation; it is purely a wild moss-like plant. Grown in high-altitude, rugged forest and cliff areas, harvesting...
Also known as Maple Lotus Pear or Duckfoot Vegetable (referring to the tender leaves that emerge in April and May each year), it is an evergreen tree or shrub belonging to the Araliaceae family. There are 16 species in China, with only one found in Zhejiang. Dendropanax contains various amino acids and trace elements needed by the human body; it also includes carotene, vitamin B2, C, E, and others that promote children's brain development and delay brain cell aging; it is rich in dietary fiber. It has health benefits such as dispelling wind-dampness, promoting blood circulation, and relaxing tendons. Regular consumption may help relieve symptoms of rheumatoid arthritis, muscle pain, sprains, and more. Dendropanax is fragrant, tender, crispy, and refreshing, and can be stir-fried, used in soups, or served cold. Among folk recipes, there are cold mixed Dendropanax, garlic mashed Dendropanax, shredded meat with Dendropanax, Dendropanax stewed with old duck, and Dendropanax spare ribs soup. (Qingyuan)