Putian Jian Guo

Putian Jian Guo

　　At the foot of Phoenix Mountain in the southwest of Putian city, shrouded in mist and clouds, stands a temple called Shishiyan. Though small in size, this temple attracts thousands of visitors and worshippers. People come here not only to pay homage to the renowned Immortal Duke but also to taste the famous Shishiyan Jian Guo.

　　　　　　Legend has it that during the Tang Dynasty, there was no temple at Shishiyan—only a cave. In this cave lived a monk named Miaoying. He wished to build a temple on this beautiful and serene site. But constructing a temple required a great deal of bricks, tiles, and timber. Where could he get all these materials? One night, a celestial being appeared to the monk and pointed him in the right direction, instantly lifting the frown from his brow.

　　　　　　The next day, Monk Miaoying told the visitors and worshippers that the Immortal Duke would descend upon Shishiyan, and when he did, a divine light would appear in the cave—that would be the manifestation of the Duke. Anyone who caught a glimpse of it would be blessed with boundless longevity. But only the diligent would be able to see it. Therefore, those wishing to witness the divine light must bring along a brick or tile to the cave.

　　　　　　One evening, as Monk Miaoying sat meditating in the cave, his entire body emitted rays of white light that shot out from the cave. Many visitors and worshippers were astonished, convinced that the Immortal Duke had descended. When news of this spread, thousands of people rushed to Shishiyan in droves. Some brought bricks, tiles, and lime; others carried timber and stone beams. Within days, the timber and stones piled up like mountains. The monk quickly hired builders and planned the construction of the temple. In just a few months, a grand temple was erected. As the temple neared completion, the monk felt overjoyed but also somewhat indebted. What could he offer to thank the visitors and worshippers? Then, another idea struck him.

　　　　　　As the temple was about to be completed, visitors and worshippers came in an endless stream to offer their congratulations. To express his gratitude, the monk personally took to the kitchen. He took pre-ground rice paste, seasoned it well, and ladled it into an iron pan, frying it into thin slices with tea oil. Then, he crushed roasted peanuts, mixed them with chopped scallions, and sprinkled them onto the fried rice cakes. The finished product was as thin as a cicada’s wing, with specks of peanuts and bright green scallions clinging tightly to the surface, exuding a delicious aroma. The monk cooked day and night for seven days, using the rice cakes he made himself to treat the visitors and worshippers. Everyone who tasted them was full of praise. Since then, it has become a local delicacy of Putian and surrounding regions, spreading to the public and across the world.

　　　　　　Jian Guo was originally made by farmers after the early rice harvest. They ground broken grains of rice, sieved out during milling, into a rice paste, then mixed it with pumpkin, chives, celery, mung bean sprouts, and other ingredients, and fried it until dry. Among the Twenty-Four Scenic Spots of Putian, the Shishiyan Jian Guo is the most famous, with the saying, “If you haven’t eaten Jian Guo, you haven’t truly visited Shishiyan.”

　　　　　　The main ingredients of “Shishiyan Jian Guo” are premium late-season rice, roasted peanuts, sesame seeds, celery, ginger, and refined salt. First, the high-quality late-season rice is soaked in clean water for two to three hours, rinsed, and drained. Then, water is added, and the rice is ground into a very thin, milky paste using a large stone mill. Sesame seeds, crushed peanuts, refined salt, monosodium glutamate, and other seasonings are added, stirred evenly, and set aside in a large clay basin for frying. There are two key points in making Jian Guo: first, the technique of “spreading”—it is essential to judge the heat accurately, use the right amount of oil, and evenly spread the rice paste along the edge of the pan; second, the consistency of the rice paste—the thinner, the better. A thinner paste results in greater transparency, producing Jian Guo as thin as a cicada’s wing, crispy in texture, rich in oil, and fragrant—truly delightful. In recent years, the “Jian Mi Guo” (another name for Jian Guo) from the Shishiyan Snack Bar has attracted many tourists. Visitors to the mountain seem to come not just for the scenic beauty, but also to savor the affordable and delicious “Jian Guo.” Of course, many restaurants and eateries in Putian also list Jian Guo as one of their signature dishes.