Heavenly Craft Root Art Products are made from the roots of the thousand-year-old yew, a national first-class protected and endangered tree species. Skillfully utilizing the naturally twisted and intertwined roots, these artworks blend the vastness of heaven and earth and the essence of all things. With a myriad of shapes, vibrant vitality, and an elegant antique charm, each piece showcases unique form and character—poetic and…
. In the past, citrus was mostly grown sporadically by individual households, and the varieties were mostly local oranges. After the founding of the People's Republic of China, small-scale introduction of citrus from other regions began in the 1960s. In 1972, with support from the county government, Yucun and Kengxi successfully introduced Wenzhou honey tangerines through large-scale planting. By 1990, the county’s citrus planting area reached 767 mu, with a yield of 2,243…
Product Name: Wild Bamboo Shoots from Guantang Place of Origin: Lishui Product Features: Delicious taste, rich in nutrition Product Introduction: Bamboo shoots are the tender sprouts of bamboo. By season, those that come out in spring are called “spring shoots,” in summer “whip shoots,” and in winter “winter shoots.” Spring shoots are further categorized into hairy shoots, early-round shoots, and nursing-chicken shoots, among others. Spring shoots are harvested...
Product Name: Qingyuan Highland Vegetables Place of Origin: Lishui Product Features: Tender, high-quality, flavorful green ecological food Product Introduction: Highland vegetables are suitable for growing in the cool highlands during summer and autumn. They are characterized by short production cycles, quick returns, and good economic benefits. In recent years, Qingyuan County…
Product Name: Qingyuan Sweet Tangelo Place of Origin: Qingyuan, Lishui Product Characteristics: Orange-yellow flesh, soft and juicy, refreshing, with citrus and pomelo aroma Product Introduction: This variety boasts three major advantages — easy to grow, delicious to eat, and good for selling — making it highly favored by fruit farmers and consumers. It is well-suited for cultivation in various citrus-growing regions…
Wild, premium edible mushroom (Qingyuan)…
Export-grade. Available: salted / plain. (Qingyuan)…
Shaomei: In the rural areas of Qingyuan, there is an essential dessert at banquets — “Shaomei.” Shaomei is made from sweet potato starch mixed with lard and white sugar. First, the sweet potato starch is stir-fried in a pan until cooked, then white sugar is sprinkled in. Pure lard is added and thoroughly mixed, then the mixture is kneaded forcefully into small round balls, placed on a plate, steamed, and served. The shape of Shaomei resembles that of a plum, which is also...
Ghost Festival Steamed Buns: On the 15th day of the seventh lunar month every year, rural households in Qingyuan make “Ghost Festival Steamed Buns” to worship incense and honor deities. As early as the Han Dynasty, people designated the 15th day of the first lunar month as the “Shangyuan Festival,” the 15th day of the seventh lunar month as the “Zhongyuan Festival,” and the 15th day of the eighth lunar month as the “Xiayuan Festival.” These three festivals are collectively...
Huangtian Town in Qingyuan County is a bustling hub of commerce, green agriculture, and eco-industry in the northern part of the county. It has been honored as the "Hometown of Shiitake Mushrooms in China" by the China Edible Fungi Association. Since 1986, Huangtian Town has been experimenting with shiitake mushroom cultivation. After over 20 years of continuous research and domestication by scientists, a successful method for cultivating shiitake mushrooms in greenhouses under natural conditions was developed. The annual per capita income from shiitake mushrooms alone in the town exceeds 2,100 yuan.
Qingyuan kiwifruit is a specialty of Qingyuan County, Lishui City, Zhejiang Province. Qingyuan County is one of the original birthplaces of kiwifruit, where artificial cultivation and utilization began over 300 years ago. Commonly known as "vine pear," kiwifruit grows wild throughout Qingyuan County, especially abundant in valley slopes and shrublands at altitudes of 600 to 1,300 meters, with an annual production of approximately...
Dried bamboo shoots from Qingyuan come in several varieties: bright dried bamboo shoots, dark dried bamboo shoots, shredded bamboo shoots, and sliced bamboo shoots, among which bright dried bamboo shoots are the most famous. The production of bright bamboo shoots has a long history. Legend has it that in ancient times, during one spring, a strong wind blew down a maple tree, pressing fresh bamboo shoots between the rocks. By June, when a farmer was gathering firewood, he discovered the shoots flattened under the tree. He took them home, soaked them in water to rehydrate them, and found them fresh and delicious. The farmer thought,
Crystal Lobster Eggs Ingredients: lobster, agar, eggs Preparation: 1. Steam the lobster until cooked, then remove the meat and shred it for later use. 2. Take ten eggs, make a small hole in each to remove the egg white and yolk while keeping the shell intact, and place the shredded lobster meat inside each egg. 3. Dissolve the agar in water in a pot, pour the mixture into the eggs, freeze until set, then remove…
The Mushroom Banquet features edible fungi and game as its main ingredients, prepared using a variety of cooking techniques such as frying, sautéing, stir-frying, smoking, stewing, braising, and steaming. It offers over two hundred distinct flavors, showcasing a wide array of delicacies with superior taste, aroma, texture, and presentation. The banquet includes both the light and refreshing flavors of southern cuisine and the savory, salty, and spicy notes of northern dishes, aligning with today’s trend of seeking green and healthy food options. It is highly...
Maitake (also known as Grifola frondosa) is an edible and medicinal mushroom belonging to the family Polyporaceae, genus Grifola, in the order Aphyllophorales, class Basidiomycetes, subdivision Basidiomycotina. Maitake goes by many names; some publications refer to it as Pheasant Back Mushroom, while in Hebei it is called Chestnut Mushroom, in Sichuan it is known as Thousand Buddha Mushroom, the 《Fujian General Annals》 refers to it as Heavy Mushroom, and locals often call it...
Wild Dendrobium: Also known as "hanging orchid," it is a perennial herbaceous plant of the Orchidaceae family. It grows on cliffs, steep mountain ridges, and in crevices between rocks. Due to the special growing conditions and limited distribution of wild Dendrobium, along with long-term overharvesting, its natural resources are nearing depletion. In 1987, the State Council of China listed Dendrobium as one of the key protected...
Ou Ye Sword: Ou Ye Sword is one of China’s most renowned traditional handicrafts. During the Spring and Autumn and Warring States periods, the master swordsmith Ou Ye Zi, commissioned to forge blades for the Kings of Yue and Chu, traveled across China’s famous mountains and rivers. He chose a location deep in the headwaters of the Ou River and forged legendary swords such as “Longyuan,” “Gongbu,” and “Tai’a.” From then on, Ou Ye Zi…
Dragon Claw Millet Cake: Made from natural dragon claw millet using a scientific formula. Dragon claw millet is an annual herbaceous plant and is considered the foremost of the five grains. Also known as millet or dragon claw millet. Originating in Africa, it has a long cultivation history, with India being the main producing area. According to *Compendium of Materia Medica*, dragon claw millet has a sweet and astringent taste and is used medicinally to replenish qi and invigorate the middle energizer...
Bamboo Shoot Zongzi: The uniquely flavored Qingyuan Bamboo Shoot Zongzi is little known. It is called “Bamboo Shoot Zongzi” because “bamboo shoot oil” is used in its preparation. This “bamboo shoot oil” is made from the bamboo shoot broth used in bamboo shoot factories (workshops that traditionally produced white dried bamboo shoots and bamboo shoot jerky). By boiling down the broth, it is concentrated into a gelatinous form—this is the “bamboo shoot oil.” The entire process of making Bamboo Shoot Zongzi revolves around bamboo shoots,...
Sheguo: During the “Spring Sacrificial Rite” (Chun She), Qingyuan has the custom of making “pan-fried Sheguo.” Every spring, on the field ridges and damp slopes, there grows a yellow-flowering herbaceous plant commonly known as “Shequ” (scientific name: Gnaphalium affine, or “cudweed”). When the season of Chun She arrives and the tender shoots of Shequ begin to sprout, groups of women head up the mountains to pick them. They then pound the herbs in a mortar into a sticky, paste-like consistency, which is mixed with glutinous rice slurry and pan-fried into thin pancakes called “Sheguo.” These cakes are an inviting emerald green in color, have a fragrant and delicious taste, and also offer medicinal benefits such as relieving coughs, regulating qi, and drying dampness.