Nanping Food

Last updated by  at 2013-11-1

Nanping Featured Food:

Wuyishan Medicinal Food

An old saying goes that grasses on the hill are all medicines. After years of practice, Wuyishan people have worked out series of methods to cure of disease while eating food, such as stewed rabbit meat with eight treasures whose treasures are root of hairy asiabell, sojutsu var, Tuckahoe, Du grass, cuidium officiuale, chiretta, root of herbaceous peony( without bark) and rehmanniae vaporata. Chestnuts are good medicinal food too. Stewed chestnuts with sugar can be cool enough to cure of vertigo; stewed chestnuts with pig’s knuckles can be good to the stomach and spleen and make people energetic; stewed chestnut with meat can cure of tracheitis; uncooked wild chestnut can cure of night sweat of kids. In addition, the cores of lotus nuts can clear away heart anger; red mushroom can get rid of rheumatism; wine-soaked champignon can ease turgescence. Other farmhouse and medicinal dishes are stewed pangolin with chiretta, stewed tortoise with chiretta, boiled pig liver with medlar, doubl

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Jian’ou Salted Duck

Jian’ou salted duck is an ethnic food with great reputation in Wuyishan and northern Min area. It is like a turtle in shape with white, delicate and smooth color and luster. The texture of meat is plump and tastes delicious.

Min Bamboo Shoot

Min bamboo shoot enjoys a reputation of the “delicacy of land” because of its crispness and sweetness. Yulan slice, a kind of dried food made of winter bamboo, contains plenty of protein, calcium, phosphorus and iron, which contributes to its great value of nutrition. There are more than ten kinds of dried bamboo, such as Yulan Slice, white dried bamboo, black dried bamboo and Min dried bamboo. Dried bamboo is of beautiful color, inviting aroma and delicious taste. It can be used as the main ingredient to work out a typical dish with local color, and at the same time it is an accessorial element when a first-class and well-known dish is made.

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Wengong Dish

Wengong dish is a famous traditional folk dish in Wuyishan region. It was said that Zhu Xi had ever treated his guests with this dish when he was giving lectures in Wuyijing House. People gave the name Wengong to this dish so as to honor Zhu Xi. Ingredients: lean meat, green powder, eggs and white hyacinth bean. The dish has been popular in folk area for 800 years, and because it was Zhu Xi’s favorite, Xiucai and Juren in old times would often have it before the examinations, expecting to get the thread of ideas in writing and find his name on the enrolling list.

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The Eight Diagrams Dinner

The Eight Diagrams dinner is made on the basis of Zhu Xi’s daily diet. Its dishes are of various forms, such as assorted appetizer, chowder, soup and round mass of meat. Cooking methods varies from fry to double-boil. The most distinctive feature of the Eight Diagrams dinner is that all the dishes are arranged in accordance with the Eight Diagrams map advocated by Zhu Xi. On every orientation dishes as fried shredded eel, wine-brewed winter mushroom, diced chicken with paprikas, bamboo shoots with shredded meat, stirred chicken liver, fried fungi and eight propitious treasures

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