What Special Local Products Are There in Fu’an?

This tea originates from Tanyang Village beside Qinghong Stream at the foot of Baiyun Mountain. The tea leaves are plump, tight and slender. It delivers rich aroma, fresh briskness and mellow sweetness with bright red infused leaves. Hu Fusi, a villager from Tanyang in Fu’an, successfully developed this tea between the Xianfeng and Tongzhi reigns of the Qing Dynasty (1851–1874).

Fu’an is a famous hometown of tea in China. It ranks second nationwide in tea output. It is the largest production base for green tea and scented tea, as well as the birthplace of Chinese black tea. When local people talk about tea brands, Tanyang Congou always comes first. Its glorious history is the pride of all tea farmers in Fu’an and the starting point of their dreams.

The grape belt lies in Muyun Township, centered on the Xita Spine Grape Valley. The planting area stretches across 16 villages including Hutou, Yulin and Gaoling, covering more than 1,200 mu with an annual output exceeding 1,500 tons. Hutou Village leads the country in grape seedling cultivation.

Drawing on local terrain, the She ethnic villagers plant spine grapes along stream banks and build trellises over the water surface. The intertwined vines form a nearly 5-kilometer-long southern "spine grape corridor". The thick vines block the sunlight above the murmuring brook, with sand and stone paths on both sides creating a serene rural scene.

Taking Xita Spine Grape Valley as a model, Muyun She Ethnic Township has guided farmers to expand cultivation to Chayuan Stream and Xiu Stream. Vineyards now extend from riverbanks into courtyards, farmlands and paddy fields, forming a picturesque She countryside landscape.

Muyang vermicelli boasts a 680-year history. It is still hand-made through nine elaborate procedures: fermenting, kneading, pressing, rolling and stretching. The annual output reaches over 300,000 dan with an output value of more than 100 million yuan. It has officially obtained a geographical indication trademark.

The production history dates back 680 years. Proportioning is adjusted according to seasonal and weather changes. Compared with vermicelli from Fuzhou and other regions, Muyang vermicelli is snow-white with even ultra-fine strands. It remains intact in boiling water without turning mushy. The noodles can be stretched several meters long; thin as hair yet remarkably tough and elastic.

A renowned specialty of Fu’an. Brewed from high-quality glutinous rice with complicated procedures, it tastes sweet, rich and mellow. It once won a national silver medal.

Grown in coastal areas including Xiapu, Ningde and Fu’an. Eastern Fujian litchis bloom in early April and ripen from late July to early August. They feature thick, juicy flesh, tiny pits and a sweet taste with mild sourness.

A specialty of Fu’an, Xiapu and surrounding areas. Best eaten fresh. The thin peel can be eaten without peeling. The pale red flesh is crisp, juicy and well-balanced between sweet and sour. The plums are also excellent for making dried fruits and candied preserves. Traditional Fu’an dried plums carry a slight salty-sour flavor, which were once widely sold to Hong Kong, Macao and Southeast Asia.

Mainly produced in Fu’an and Gutian. The nearly spherical peaches have pointed tips, pink skin covered with fine fuzz. Ripe peaches are soft and extremely sweet, good for relieving summer thirst. Varieties include Xuelihong, Xuehualu, Qionjiangmi, Red Flat Peach, Yuxiangye and Yellow-fleshed Peach.

Harvested along the coast of Ningde, Xiapu, Fuding and Fu’an. As one of the eight top seafood delicacies, prawns come from both aquaculture and wild fishing. With tender meat and high nutritional value, they are popular export goods.

Found in coastal Ningde, Xiapu, Fuding and Fu’an. They are big, plump and tender, favored by tourists at home and abroad.

Distributed along the local coast. The meat is tender and high in protein. The most famous is the sword razor clam from Shatang Village, Shajiang Town, Xiapu, the only native species along Fujian’s seashore.

Produced in coastal counties and cities. The clams have thick crimson flesh with a wonderful flavor. The Erzhu blood clam from Ningde is the finest variety. With thin shells and moderate size, it became famous across Southeast Asia as early as the 1950s.

A precious seafood product of Ningde, Xiapu and Fu’an. The crab meat is extremely tender. The best varieties include the iron crab from Zhangwan, Ningde and crabs from Xiapu