The world-renowned Minqing pickled vegetable is sweet and sour, delicious, fragrant, and appetizing. It is especially suitable as a side dish for breakfast, and also makes an excellent accompaniment for stewed pork ribs, meat bone soup, and fish soup. The pork rib soup cooked with pickled vegetables is particularly flavorful. The most authentic Minqing pickled vegetable is…
Sweet potato starch, also known as sweet potato flour, is a powder made from sweet potato starch. Typically, sweet potato starch comes in granular form, available in both coarse and fine varieties. For household use, coarse sweet potato starch is generally the better choice. Like cornstarch, sweet potato starch becomes sticky when dissolved in water and heated, but it has a higher viscosity than cornstarch…
It delivers immediate and remarkable results for high blood lipids, elevated triglycerides, high cholesterol, and increased low-density lipoprotein—results beyond your imagination.
500g lamb brisket, 200g northern green onions (or substitute with regular onions), 1 star anise, 1 grass fruit, 2 large slices of southern ginger lightly smashed (or substitute with ginger), 300g pork belly ribs cut into 2 pieces, appropriate amount of cornstarch, seasoned with ½ tbsp wine, 1 tsp sugar, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 4 cups water or as needed…
The wrapper for Fuzhou Rouyan is made from carefully selected lean pork from the hind leg. The meat is trimmed of sinews and membranes, cut into fine strips, and then pounded into a paste with a wooden mallet. Finely sifted sweet potato starch and an appropriate amount of water are gradually added, stirred repeatedly, and evenly pressed until a firm dough forms. This dough is then placed on a flat board, rolled into thin sheets. A thin layer of sweet potato starch is applied, the sheets are folded, and left to dry slightly to become fresh wrappers. Continued drying yields dried wrappers, which can typically be stored for up to a year without spoiling. Before filling, the wrappers are cut into roughly two-inch squares for use. The filling is made by finely chopping lean pork, dried shrimp, water chestnuts, seaweed, and other ingredients into a paste, then seasoned with a little soy sauce and scallion whites. The square wrappers are used to encase small, flat parcels shaped like pomegranates, which are then steamed to make Rouyan.
Specialty of Shanshan, Cangqian, Feizhu Town. Made by boiling taro, peeling it, mixing it with sweet potato starch to form dough, then flattening it into wrappers and filling with meat. Boiled and sprinkled with chopped scallions. Absolutely delicious!!!…
The "Matsu Cake," named after Matsu, was originally called "Qima Cake." It is a popular sweet treat in eastern Fujian. When Chiang Ching-kuo visited Matsu and tasted it, he was so impressed that he said, "This is such a delicious dessert that you can only get in Matsu—it should be renamed Matsu Cake to be truly fitting." And so, it got its new name. The Matsu Cake is actually…
Natural, pure-brewed rice vinegar is the hallmark of quality vinegar. Drinking good vinegar offers numerous health benefits. The Compendium of Materia Medica compiled by Li Shizhen during the Ming Dynasty records that vinegar can reduce swelling, eliminate toxins, and harmonize various medicinal properties. Dr. Nakayama Sadao, author of the Japanese publication “Vinegar Therapy for Hundreds of Diseases,” found that vinegar helps purify the blood, eliminate bad breath, strengthen the stomach, regulate the intestines, act as an antiseptic, kill bacteria, prevent calcium loss... and more. However, not all vinegar products possess these health benefits—only “natural, pure-brewed” rice vinegar is truly good vinegar.
Taro paste is one of the traditional desserts in Fujian cuisine, among which the Eight-Treasure Taro Paste from Fuding is considered the most authentic. Its fame is closely tied to its premium ingredients. The Fuding Eight-Treasure Taro Paste is made using Fuding taro, a local specialty and a provincially recognized branded agricultural product. Fuding taro is renowned for its large size, soft texture, and fragrant taste, making it the finest choice for making Eight-Treasure Taro Paste. …
The Highland goat is one of the excellent meat-type goat breeds in our province. Its meat is tender, has little gaminess, and tastes sweet and savory. During holidays, people from other provinces and Hong Kong specifically go to Fuqing to purchase Highland goats. Overseas Chinese and compatriots from Hong Kong, Taiwan, and Macau with roots in Fuqing also make it a point to try Highland goat meat when they return home. The Highland goat has a plump body, with grayish-brown or dark brown fur...
Luoyuan Xiuzhen Mushroom “Xiuzhen mushroom is a pollution-free green agriculture industry with long-term development potential.” In recent years, to improve product quality and competitiveness, Luoyuan has allocated nearly 10 million yuan in research funding to encourage relevant institutions and specialized enterprises to introduce and trial new varieties. At the same time, in collaboration with technical experts from Risheng Company and research entities such as the Provincial Agricultural Fungus Station and the Provincial Agricultural…
Pingtan Narcissus Flowers refer to the narcissus variety produced in Pingtan County, Fujian Province. They are a national geographical indication product of China. Thanks to the favorable climate conditions, especially the island characteristics, they boast a unique plant shape and rich fragrance, earning the reputation of the “King of Narcissus.” They have become the official welcoming flowers for major national celebrations and for receiving foreign dignitaries by Chinese leaders…
“Yongtai Persimmon Cakes” are a traditional agricultural product from Yongtai County, made from locally grown Zhushì persimmons. The resulting cakes are of premium quality and highly popular in the market. Yongtai Persimmon Cakes are a renowned specialty agricultural product of Fujian Province. Made from the area’s distinctive Zhushì persimmons, these cakes are not only of excellent quality but also offer benefits such as clearing heat, moistening the lungs, promoting saliva production, quenching thirst, and strengthening the spleen...
Dingxiang fish, scientifically known as Japanese anchovy (Engraulis japonicus), are the juvenile form of the Japanese anchovy. They have a round, laterally compressed body and measure 2 to 3.5 centimeters in length. Distributed in the East China Sea, their main production areas are the offshore waters of Fujian and Zhejiang provinces, with those from Dinghai Bay in Lianjiang County, Fujian Province being...
Fuzhou cuisine’s Chrysanthemum Perch belongs to Fujian cuisine and is cooked using the braising method. Chrysanthemum Perch has a delicious taste. The main ingredients used in Fuzhou cuisine’s Chrysanthemum Perch are: perch and dry starch. Seasonings include: 50g tomato ketchup; 15g rice vinegar; 2.5g monosodium glutamate; 50g white sugar; 1.5g refined salt. Ingredients include: …
Seven-Star Fish Balls are one of Fujian’s famous soup dishes. They are made primarily from fish, lean pork, and dried shrimp. The snow-white fish balls, each about the size of a walnut, float on the steaming surface of the soup, resembling stars scattered across the sky. Hence, overseas Chinese call them “Seven-Star Fish Balls.” Fuzhou’s “Seven-Star Fish Balls”…
Scallion Meat Pie is a traditional snack from Fuzhou. Made primarily with flour and filled with diced pork belly, chopped scallions, and raw sesame seeds, it is a type of baked crisp pastry. The preparation involves kneading the flour into a dough for the crust, marinating diced pork belly with white soy sauce, MSG, salt, five-spice powder or salt and pepper, and other seasonings to make the filling. When wrapping the filling, a generous handful of scallions is stuffed inside...
Chicken and Shark’s Lip is a traditional famous dish from Fuzhou. The delicacy of the sea—shark’s lip—is first deodorized and marinated in Shaoxing wine. The chicken breast is minced into a paste using the back of a knife, then cooked into a chicken broth. The shark’s lip is added to the broth and simmered together, and finally topped with minced ham. This dish features a snow-white color, with the shark’s lip being soft and glutinous, rich in collagen. The chicken paste is aromatic and flavorful, making the dish refreshing and delicious. It is an essential part of high-end banquets...
Yushan is located near Wuyi Square in the center of Fuzhou. Legend has it that during the Han Dynasty, nine brothers surnamed He practiced alchemy and sought immortality here, hence it is also known as Jiuxian Mountain (Nine Immortals Mountain). Another legend says it was named after a branch of the ancient "Yu Yue" ethnic group that once lived here during the Warring States period. The mountain covers an area of 11.9 hectares and stands 58.6 meters high. It features attractions such as the Dashi Hall, Dingguang Pagoda, Qi Gong Ancestral Hall, and cliff inscriptions...
"Snow Mountain Shrimp in Broth" is exquisitely crafted, resembling a snow-capped mountain in both shape and color. It is crispy on the outside and tender on the inside, with a refreshing and delicious taste that hides treasures within the snow. Ingredients Main ingredient: 250g fresh shrimp meat. Accompaniments: 6 egg whites, 15g cooked ham crumbs. Seasonings: cilantro crumbs, flour, cooking wine, salt, MSG, cooked lard. Preparation…