Nanping Cuisine & Local Delicacies
Lord Wen’s Dish
Lord Wen’s Dish is a time-honored folk signature dish around Wuyi Mountain. Legend has it that Zhu Xi created this dish to entertain guests while delivering lectures at Wuyi Academy. Later generations named it Lord Wen’s Dish in memory of Zhu Xi, who was posthumously titled Lord Wen.
Ingredients: lean pork, sweet potato starch, eggs and hyacinth beans.
This dish has been passed down among locals for 800 years as a staple feast dish. Since Zhu Xi was fond of it, scholars and provincial candidates would eat it before imperial examinations, praying they could possess the same prolific literary talent as Zhu Xi and achieve success in the civil service exams.
Jian’ou Salted Duck
A renowned local specialty popular in Wuyi Mountain and northern Fujian. Shaped like a tortoise, the duck boasts smooth pale white skin, plump tender meat and an aromatic savory taste.
Jian’ou Salted Duck adopts strict ingredient selection and elaborate processing. Production starts in the ninth lunar month and ends on the second day of the second lunar month the following year. Those cured during frosty windy days taste finest.
Simple to cook: rinse and chop the duck for deep-frying, or steam/braise it with aged rice wine. It delivers a distinctive fragrant, tender flavor, ideal for banquets and a beloved souvenir for domestic and overseas tourists.
Hot Pot Rabbit Meat
A famous Wuyi Mountain dish, similar to northern mutton hot pot. It is also known as "Bo Xia Gong".
Manting Feast
The legendary immortal-themed Manting Feast unique to Wuyi Mountain. Today, tourist hotels at the foot of Manting Peak have revived this grand banquet.
The feast includes authentic mountain specialties from Wuyi Mountain:
- Ten cold small plates: Wuyi Dawn Cold Platter, dried pumpkin strips, sour-spicy bean sprouts, dried eggplant, pickled bracken seedlings, smoked river snails and more.
- Main courses: Lord Wen Welcomes Guests, Langu Smoked Goose, Peng Zu’s Delicacies, Four Treasures Egg & Mushroom, Dragon Dances with Phoenix, Multicolored Muntjac Shredded Meat, etc.
- Rural pastries made from wild greens: mouse-ear herb dumplings, immortal tofu, cordyceps snacks.
- Aged homemade rice wine.
During the feast, the verse melody If the host can make guests drunk, they forget where their hometown lies plays, transporting diners to the fairyland caves of Wuyi Mountain in a dreamlike trance.
Snake Feast
Wuyi Mountain is hailed as the "Kingdom of Snakes", offering an extensive variety of delicious snake dishes. Signature plates include stir-fried dragon ribs, fried dragon eggs, boiled dragon pearls, dragon frolicking in water, and dragon-tiger duel.
The iconic Dragon & Phoenix Soup uses unique Wuyi five-pace pit viper simmered with young chicken and dozens of medicinal herbs. The soup is crystal clear with no oil floating on top, and the meat is tender with no fishy odor. Served in fine tableware, it releases an overwhelming fragrance when the lid is lifted, ranking as an unparalleled masterpiece of Wuyi cuisine.
Nine-Bend Stream Bamboo Raft Banquet
Known as the essence of Wuyi culinary culture. The refined Yaxiang Restaurant created award-winning signature dishes including minced chicken with golden bamboo shoots, orchid-flavored shredded snake, and chrysanthemum stone frog legs, highly praised by visitors worldwide.
Other classic local dishes: Maiden Peak Welcomes Guests, jasmine river snails, chrysanthemum grass carp, loach with vermicelli, hometown tofu.
A wealth of rustic home-cooked dishes linger on diners’ palates: pickled potherb mustard, Langu smoked goose, Wutun dried carp, Wufu river snails, Shangmei smoked field rats, fried tofu, pan-fried tofu, braised tofu, salt-boiled tofu, stir-fried wheat beans, carp stewed with bean pods, and more.
Bagua (Eight Trigrams) Feast
A ceremonial banquet invented by Southern Song Neo-Confucian scholar Zhu Xi to receive guests.
In the 15th year of the Chunxi reign (1188 AD), Zhu Xi, together with scholars including Cai Yuanding, integrated local Wuyi folk dishes with Taoist customs from his Taoist friends. Following the philosophical theory from The Commentary of the I Ching — "Taiji generates Two Forms; Two Forms generate Four Symbols; Four Symbols generate the Eight Trigrams" — he designed this elegant, delicate yet spectacular feast.
Based on Zhu Xi’s daily diet, the feast features platters, thick soups, clear broths and meatballs, prepared via frying, deep-frying and slow simmering. Its most distinctive feature lies in the dish layout strictly arranged in accordance with the Bagua diagram revered by Zhu Xi.
Layout rules: Draw a Bagua diagram on an eight-person square table, with Taiji (Great Ultimate) at the center. The eight surrounding directions correspond to Qian, Kun, Zhen, Xun, Gen, Kan, Li and Dui trigrams, each paired with a local Wuyi delicacy echoing the symbolic meaning of its trigram. The entire table unfolds like a complete Bagua painting, showcasing extraordinary ingenuity. Every dish carries profound implied meanings:
- Taiji center: Emerald Soup
- Two Forms (Yin & Yang): Mixed Heavenly Balls and Taiji Yin-Yang Eggs
- Four Symbols (Four Seasons): Hundred-Shot Meatballs, Lotus Gentleman, Osmanthus Shrimp, Braised Twin Mushrooms (symbolizing spring, summer, autumn and winter respectively)
- Eight trigram directional dishes: stir-fried eel shreds, sesame oil chicken legs, mushroom braised in rice wine, kung pao diced chicken, bamboo shoot pork shreds, braised chicken liver rolls, stir-fried black fungus, Eight Treasures Auspicious Dish.
Created over 800 years ago, Zhu Xi’s Bagua Feast has been preserved among Wuyi locals. After systematic collation, it has become a splendid treasure of Chinese culinary culture.
Wuyi Medicinal Cuisine
As a local saying goes: "Every herb on the mountain holds medicinal value." Through long-term practice, Wuyi residents have developed a series of medicinal dietary recipes using wild herbs.
Examples:
- Eight Treasures Braised Rabbit: the eight treasures include codonopsis, atractylodes, poria cocos, licorice, ligusticum wallichii, angelica, white peony root and rehmannia glutinosa.
- Chestnut slow-simmered with rock sugar: clears internal heat and relieves dizziness.
- Chestnut stewed with pork hock: nourishes the stomach, invigorates the spleen and boosts vitality.
- Chestnut stewed with meat: clears heat and alleviates bronchitis.
- Steamed chestnuts with shells: replenishes qi, nourishes skin and promotes vitality.
- Raw wild chestnuts: stops night sweats in children.
- Lotus seed cores: clears heart fire.
- Red russula mushrooms: dispels wind and dampness.
- Shiitake mushrooms soaked in rice wine: reduces swelling and eliminates wind ailments.
Other nourishing farm dishes and festival banquet staples: pangolin stewed with angelica, soft-shelled turtle stewed with angelica, pork liver boiled with wolfberries, red russula stewed with Muscovy duck, red russula boiled with crab, slow-simmered young chicken, chicken stuffed in pork tripe, chicken wrapped inside another chicken, pigeon stuffed with ginseng, and more.
Dragon & Phoenix Soup
Wuyi Mountain’s most iconic signature delicacy. "Dragon" refers to snake meat from Wuyi Mountain, while "Phoenix" stands for tender chicken. The two are steamed/simmered together with ginger, garlic and seasonings to create this nourishing soup.
The premium ingredient is the rare Wuyi five-pace pit viper. Snake meat contains multiple essential fatty acids and nutrients, featuring low cholesterol and potent medicinal effects. It has become a beloved delicacy highly recommended by tourists visiting Wuyi Mountain.
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