Local Specialties of Ningde

The Siyu pomelo grown in Fuding features thin peel and few seeds. It emits a rich fragrance with tender, sweet and juicy flesh packed with nutrients. The fruit brings a refreshing aroma and stimulates saliva secretion the moment you taste it.

More than just a premium fruit, it also serves medicinal purposes. Rich in citric acid and various vitamins, it nourishes yin and replenishes blood, clears internal heat, boosts appetite, aids digestion and alleviates hangover. It also dispels wind to lower blood pressure, relieves thirst by moistening the lungs, and reduces cholesterol levels.

Fu’an dried plums are large in size with thick flesh and small pits. They have a well-balanced sweet-and-sour taste and the flesh does not stick to the stone. They can be eaten fresh and are high-quality raw materials for preserved fruits meant for export. The dried Furong plums from Yongtai boast glossy color and pure sweet flavor.

This iconic Gutian snack is made by air-drying persimmons into round balls, widely used as filling for pastries. The outer layer is off-white, while the cut surface is golden and translucent with a soft, sweet texture. In traditional Chinese medicine, it is mild and non-toxic. It moisturizes the heart and lungs, relieves coughs and reduces phlegm, quenches thirst and strengthens the spleen.

Persimmon cakes help lower blood pressure, stop bleeding and moisten intestines. The white powdery coating on the surface is called persimmon frost, which treats sore throats, mouth ulcers and lung-heat coughs including hemoptysis. Grind 10 grams of persimmon frost together with 5 grams of mint and 0.5 grams of borneol, then apply the powder externally to cure canker sores and angular cheilitis.

Pingnan grows two main varieties: Actinidia deliciosa and Actinidia chinensis. Actinidia deliciosa has thick, stiff hairs on the peel, whereas Actinidia chinensis has sparse, easily shed fuzz. Most commercially cultivated kiwifruits belong to the deliciosa species, including Xuxiang, Jinxiang, Qiuxiang, Hayward, Yate and Jinkui.

This local delicacy uses "Yangmeiniu" beans as filling, wrapped in steamed glutinous rice dough. It looks just like a clump of white snow and always wins high praise among guests.

Jitou Village in Pingnan County has long been a renowned center of learning, famous for its delicate wontons across the whole region. Made with age-old cooking techniques, the wontons have crisp, sweet meat filling wrapped in thin, chewy and smooth wrappers with a pure appearance. Seasoned with various spices, they deliver an unforgettable rich flavor with every bite.

This well-known Pingnan rice wine has been brewed in family workshops for hundreds of years with time-honored craftsmanship.

This dish boasts perfect color and flavor. The glossy rabbit skin turns pale rice yellow, and the meat is infused with strong rice aroma that makes people’s mouths water immediately. It is a must-have dish for visitors to Shoushan in Pingnan.

The production method is unique: place rice in an iron wok, suspend the cleaned rabbit above the rice on a bamboo rack, and simmer on low heat. The meat gradually loses moisture while absorbing the fragrant rice smoke. Before eating, chop the rabbit into small pieces and stir-fry with fermented ginger, green onions, garlic and shredded konjac. Shoushan also offers creative dishes such as stuffed sausages, enriching the local food culture.

Last but not least, Ningde boasts top-tier seafood: yellow croaker, Erdu clams, sea worm jelly, pork balls and sesame flatbread. There are also taro from Shanqian Village and countless other snacks