Pingtan, an island in Fujian Province, four master artisans are breathing new life into ancient crafts. Recently recognized on the provincial list of rural artisan masters, Shi Xiaobin, Yao Zhiqiang, Zheng Yunshou, and Chen Xiangsong are the custodians of traditions that span centuries, yet their work resonates with modern sensibilities. Through their hands, the stories of Pingtan are being told to the world. 

Shi Xiaobin: The Sculptor of the Sea

Shi Xiaobin displays his sea willow carving work.

Shi Xiaobin, a master of sea willow carving, has spent decades transforming a rare marine material into intricate works of art. Sea willow, a deep-sea organism with a texture resembling wood, is notoriously difficult to work with due to its tendency to crack after being harvested. Yet, for Shi, every challenge is an invitation to connect.

"Sea willow carving might have been my lover in a past life," Shi joked, his eyes gleaming with passion. "I live with my carvings so I can jump out of bed at midnight when inspiration strikes."

His masterpiece, Leisurely Bliss, depicts a frog lounging on a lotus leaf, exuding a sense of calm and contentment. "Every carving is a dialogue with the sea willow," he said. "It's not just about skill; it's about culture. Only when a piece carries cultural depth does it truly come alive." 

Yao Zhiqiang: The Maestro of Fujian Cuisine

Yao Zhiqiang prepares fried eel.

In the bustling kitchen of Pingtan's Xiyinmen Hotel, Yao Zhiqiang is a picture of focus as he prepares his signature fried eel. With nearly 40 years of culinary experience, Yao is a torchbearer of Fujian cuisine, a branch of Chinese gastronomy known for its rich flavors and delicate techniques. 

"Fujian cuisine is diverse, and Pingtan's version has its own unique local flair," Yao explained. "Even a simple dish like oyster omelets can vary greatly depending on the size and texture of the oysters." 

Yao's approach to cooking is a combination of science and art. "The moment the eel hits the hot oil, that sizzling sound—it's like music to my ears," he said. "A true chef dances with the ingredients, finding harmony in heat, timing, and flavor." 

Zheng Yunshou: The Alchemist of Herbal Rice Paste

Zheng Yunshou showcases herbal rice paste products.

For Zheng Yunshou, a sixth-generation inheritor of Pingtan's herbal rice paste tradition, his craft is deeply personal. "I was a premature baby born during a famine. Rice paste saved my life—it's my savior," he recalled. 

Zheng has modernized the centuries-old recipe, blending traditional Chinese medicine with rice to create a nourishing paste. "Our secret lies in the meticulous processing of herbs. For example, we use Pingtan's sand to roast hyacinth beans, enhancing their medicinal properties," he explained. 

His dedication to quality is unwavering. "We never compromise on ingredients or processes. Every batch is tasted and tested to ensure it carries the authentic flavor of Pingtan," Zheng said. 

Chen Xiangsong: The Storyteller of Jian Zhan

Chen Xiangsong crafts Jian Zhan ceramics.

Chen Xiangsong, a master of Jian Zhan ceramics, has spent nearly three decades perfecting the art of crafting these ancient tea bowls. Known for their iridescent glazes and intricate patterns, Jian Zhan pieces are as unpredictable as they are beautiful. 

"Every Jian Zhan has a story, and I'm just the storyteller," Chen said, holding a newly fired bowl with hare's fur patterns shimmering under the light. "The process is like giving birth—each piece is unique, and you never know what the kiln will reveal." 

His Blue Tears series, inspired by Pingtan's bioluminescent "blue tears" phenomenon, captures the ethereal beauty of the island's waters. "Jian Zhan is more than a tea bowl; it's a symbol of slow living, a reminder to savor life's moments," Chen reflected.