The primary production area of longans is located in the low-altitude mountains of central and southern Taiwan. With approximately 13 varieties, fresh longans are shiny and translucent, not sticky or soggy, and taste sweet and refreshing. Longans can be dried by roasting them in the kilns invented by our ancestors. Longan branches are used as firewood for slow burning, preserving the flesh’s nutrients, and improving the taste. Dried longans are among Taiwan’s specialty agricultural products that are often sought when people visit our island.

Kaohsiung Agricultural Story Museum - Longan
Dagang Mountain, Kaohsiung has a perfect environment for longan planting, which doesn't need pesticide and fertilizer; therefore the longan produced here can be eaten without worry about pesticide. There are different categories of longan including red-shell longan and red-seed longan, which are ideal for baking, and tough-base longan that is big and good looking.