Local Specialties

Also known as Jianxie, Shuixie and Zhaixi, it is a herbaceous medicinal plant and authentic Chinese medicinal herb native to Jian’ou. Growing in marshlands, it can promote diuresis, eliminate edema and purge kidney fire.

According to Records of Jianning Prefecture, compiled in the 6th year of the Hongzhi reign of the Ming Dynasty (1493): "Alisma is produced in Ouning." Records of Unique Fujian Products states: "Alisma grows in Jianning Prefecture... Medically known as Jian Alisma, the authentic genuine medicinal material comes from Jian’an and Ouning."

Ouning (present-day Jian’ou) has a four- to five-hundred-year history of alisma cultivation. In the 30th year of the Guangxu reign of the Qing Dynasty (1904), the total output reached an estimated 2,500 tons, among which Jiyang Township alone yielded 2,000 tons. The herb was exported to Southeast Asia, Korea, Japan, Hong Kong and other countries and regions, generating an annual revenue of 400,000 to 500,000 silver dollars. Hence Jiyang earned the reputation of "Hometown of Alisma".

Jian Alisma outperforms Sichuan Alisma and Jiangxi Alisma. Its tubers are round and plump with few double buds, marked with natural taro grain patterns. Dried tubers emit a crisp sound when knocked against each other. When ground into powder, it is pure and even, tastes sweet, and delivers potent medicinal effects.

Shangzhuang Village, Siqian Township in the northern mountainous area of Guangze County, Nanping, boasts dense forests, fertile soil, cool humid climate and short sunshine hours — ideal conditions for mushroom growth. A unique white mushroom exclusive to the Greater Wuyi Mountains, distinct from varieties elsewhere, thrives around Shangzhuang and is named Shangzhuang White Mushroom. It is mainly harvested in Lizhuang, Laoxie and Yangjiasu, with an annual dried output of over 500 kilograms and a market price of more than 200 RMB per kilogram.

The mushrooms sprout and grow rapidly from August to September (from the End of Heat to White Dew solar terms), blanketing the ground with pale pinkish-white fungi.

Fresh picked specimens are large, with caps up to 17.2 centimeters in diameter and 3 centimeters thick. The mushroom top is white tinged with pink, and the flesh is pure white, bright and attractive.

Sliced fresh white mushrooms make delicious soup, stir-fried pork shreds or clear stews, featuring a sweet, refreshing and crisp texture. When dried for storage, they turn golden yellow while retaining their original delicate flavor.

As an all-natural wild edible fungus, lab analysis shows it is rich in vitamins, protein and other nutrients beneficial to human health, hailed as the "premium delicacy among mushrooms".