Wuheshi Persimmons from Xiongjiang, Minqing…
Dukou Honey Pomelo…
Yongtai Dayuan Persimmons…
Aozhen: Grouper. Su'ao Town, Zhongmenxia: Grouper…
Fujian Lily Fish: Primarily produced in areas such as Pingtan, Dongshan, Tong'an, and eastern Fujian, with the highest yield during the fishing season at the Niushan Fishing Grounds in Pingtan. Most Lily Fish are not eaten fresh but are instead steamed, boiled, and dried to make preserved products. They are snow-white in color, very small in size, delicious in taste, easy to store, and represent a unique variety of seafood from Fujian. …
Fuzhou Snacks…
Huokou She Ethnic Township, Xiangling Village: Zizhu…
Dieshi Village, Zhongfang Town: “Heyang Tea,” “summer mushrooms.”…
They are primarily made from glutinous rice ground into a paste, processed, and flavored with ingredients such as sugar, peanuts, red bean paste, and oil. Depending on the season and local customs, they are divided into four main categories. The first type is round, with either hollow or solid fillings, and is either deep-fried or coated in a rolling flour mixture, such as "youbing" or "baogun." Baogun is coated with a mixture of roasted soybean flour, black sesame, and sugar, and is best enjoyed while kneading it in your hands. 2…
One of Fujian’s six famous fruits, Fuzhou longan is sweet and delicious in taste. Dried longan is a renowned tonic, with varieties such as the suburban Honghexiai and Changle Bianxiazhen being especially prized, enjoying fame both at home and abroad.…
“A traditional Fuzhou snack shop.” The food has “authentic Fuzhou flavors” and is “quite different from your average Shaxian snacks.” The mixed noodles come with “plenty of toppings,” are “made fragrant with lard,” and the noodles themselves are “fairly chewy”; the wontons are “fresh,” and the soup is “made with bone broth,” making it “definitely worth a try.” Prices are “affordable,” and the place is “extremely popular”—“every time you go, you either have to wait in line or shout to get the staff’s attention.” Address: Middle section of Damíng Road, Gulou District.
Ingredients: 400g cleaned raw clam meat, 75g cooked winter bamboo shoots, 10g soaked dried mushrooms, 2 tomatoes Preparation: Clean the clams and slice each into two halves. Blanch in 60°C warm water until 80% cooked, then remove and trim the membrane. Marinate with cooking wine. Slice the mushrooms and bamboo shoots, and mix with broth, salt, MSG, sugar, soy sauce, sesame oil, and cornstarch slurry...
“A century-old shop,” famous for making “one of Fuzhou’s most renowned specialties”—meat dumplings. The “vacuum-packed” dried dumpling wrappers “are said to stay fresh for half a year.” “You can use them to make small wontons or slice them into noodles.” Locals often buy them during the Spring Festival, “gathering around the table to wrap and eat them together”…
“Buddha Jumps Over the Wall” is a high-end dish. Originally named Fushouquan (meaning “Prosperity and Longevity”), it was first created by the renowned Fuzhou restaurant Juchunyuan during the Tongzhi era of the Qing Dynasty. The dish mainly consists of 28 ingredients including abalone, sea cucumber, shark fin, fish maw, fish lips, tendons, ham, scallops, mushrooms, and more, along with Shaoxing wine. These are placed in a wine jar, sealed with mud, and then simmered over low heat...
The “Thousand-layer Cake” is a sweet treat made with all-purpose flour. It features multiple delicate layers, an oily yet soft and moist texture, and melts in your mouth. The flour is mixed with yeast, white sugar, and water to form a dough, which is then left to rest for about 2 hours before being kneaded again with alkaline water. Pieces of pork fat are cut and boiled in a pot over high heat until cooked, then fished out and diced into fine cubes. The dough is rolled into thin sheets, …
The “oyster cake” is flat and round, golden in color, with a crispy shell and fragrant aroma. It tastes delicious and is one of the common breakfast items for Fuzhou residents, enjoying enduring popularity for hundreds of years. The finished product has a crispy outer layer, a savory filling, and a golden hue. Soak rice and soybeans separately in water for 3–4 hours, then grind them with water into a thick batter. Add refined salt, stir well, and set aside. Mince the pork into filling, chop the scallions into pearl-like pieces…
The character “烰” (pronounced “pu”) is a Fuzhou dialect term referring to deep-frying large quantities of food. “Fried Oil Rice Dumplings” (烰油米时) have a golden, shiny appearance, with a clear separation between crust and filling—crispy on the outside and sweet and soft on the inside. First, wash and soak glutinous rice for 4–6 hours, then grind it into a water-milled dough. Boil brown sugar with water to make syrup, strain it, and set aside. Mix red bean paste with the syrup and a pinch of salt,…
Made with premium sweet potato starch, shredded white taro, and pork fat as the main ingredients, mixed with brown sugar until well blended, and seasoned with five-spice powder. Some variations also include sesame and tofu skin to create a sticky dough, which is then steamed in a bamboo steamer lined with lotus leaves. The steamed dough is cut into square or diamond shapes and pan-fried before serving; others are shaped into rounds and formed into balls during steaming, then served directly. Sweet and delicious…
A popular folk snack from Fuzhou. Commonly known as spring pancakes, they are made from refined flour and pan-fried to achieve an ultra-thin texture, as delicate as cicada wings—“thin enough to reveal writing”—light and paper-like. The filling features tender bean sprouts, stir-fried with leeks, chopped bamboo shoots, shredded pork, dried tofu slices, and more. When ready to eat, simply spread out the thin pancake, add your desired fillings, roll one side first, tuck in both ends tightly, then continue rolling into a cylindrical shape before enjoying...
The juice is made from carefully selected ingredients and undergoes ultra-high sterilization to ensure 100% fresh fruit juice. Green plum juice is rich in vitamins, contains various amino acids essential for the human body, as well as phosphorus and iron. It is easily digested and absorbed, making it the perfect companion for leisure and travel. Regular consumption promotes better health. Key benefits: aids digestion, strengthens the spleen and stomach…