Fresh pork ribs Coarse sweet potato starch Minced garlic Chopped scallions Sauce: 2 tbsp light soy sauce + 1 tbsp dark soy sauce + 2 tbsp sugar + 2.5 tbsp black vinegar + a pinch of white pepper + a little sesame oil + chicken powder + cooking wine + minced garlic + chopped scallions mixed together
Fine strands of rice vermicelli, as thin as silk threads, are bundled into small clusters, called “zi” in the Fuzhou dialect. A single bowl of rice vermicelli only needs one “zi.” The cooking method is simple: just put the vermicelli into boiling water. Once it boils again, it can be scooped out, drained of water, and placed in a bowl. Then add prepared lamb, muscovy duck meat, pork ribs, and...
【Cuisine】 Fujian Cuisine 【Flavor Profile】 (Fujian dish) Ingredients: pig liver (500g), chicken egg whites (2), minced scallions (a little), Shaoxing wine (20g), sugar (6g), light soy sauce (20g), cornstarch (40g), sesame oil (60g). Preparation method 1…
Fuzhou Mixed Noodles. This afternoon snack that we often enjoyed as kids disappeared from local eateries for a while due to the influx of Sha County flat meat mixed noodles. But nostalgic Fuzhou locals brought it back in full swing when the Shanggan Mixed Noodles shop in Minhou opened. Boiling water, a quick scoop of noodles, and in a flash they’re lifted from the pot with a large strainer...
Oyster fritters are a traditional and distinctive snack from Fuzhou and Fuqing. Round in shape with a golden color, they have a crispy, fragrant shell and delicious filling, making them a great snack on their own. Most locals in Fuzhou enjoy oyster fritters as a breakfast side dish with congee. The crispy outside and tender inside of the fritters, paired with a bowl of Dingbianhu (pan-edge porridge), offer a smooth and soft texture that is simply irresistible. When I was a child,…
A specialty snack from Fuqing, made primarily with oysters harvested from the coastal waters, offering a delicious taste. The fritters are about the size of a bowl’s opening, made from a mixture of wheat flour, sweet potato starch, soybean flour, and other secret ingredients. They contain ingredients such as seaweed, cabbage, and pork. With a scoop, seven or eight oysters are lightly pressed in, then deep-fried in hot oil until crispy. After frying, they are drained of oil and served with Xiamen...
Qingshan longan has been a "tribute fruit" since the Song Dynasty. However, over 20 years ago, this "millennium tribute fruit" was left to grow wild, leading to a decline in quality and loss of popularity. In 2008, Qingshan Village established a Longan Association. They took three key actions: implementing technical oversight, building a brand, and unifying sales. Since then, Qingshan longan...
Razor clams, commonly known as “clams,” get their name from a slightly concave diagonal groove on their shell, running from the apex to the ventral edge near the front and resembling a strangulation mark. They inhabit estuaries and shallow coastal bays with freshwater inflow. Baisheng Village is located along the eastern coast of Lianjiang County, and its unique geographical environment gives Baisheng razor clams their distinctive qualities—thin shells, thick meat,…
In Minqing, there’s a saying that “no feast is complete without rice noodles.” Minqing rice noodles make an excellent gift for family and friends. Handmade, these noodles are truly unique and considered a local treasure. Premium rice is first washed, ground into slurry, and pressed to create “noodle base.” The base is then partially cooked before being evenly mixed with raw and cooked portions to form high-quality noodle dough, which is...
Glutinous rice flour dumplings rolled in roasted soybean flour and fried glutinous rice flour dumplings are made by grinding glutinous or non-glutinous rice into a paste, draining it, and shaping it into round dumplings filled with sweet red bean paste or a mixture of rock sugar and eight fruits. These dumplings resemble tangyuan (sweet glutinous rice balls), are boiled in soup, scooped out and drained, then rolled in pan-fried mung bean flour to become glutinous rice flour dumplings rolled in roasted soybean flour. They have a sweet taste and a unique flavor. Another variation involves pressing the sweet red bean-filled dumplings into…
Roujia Bing is made by splitting a sesame flatbread in half and stuffing it with either red yeast rice-cooked pork or seaweed. This local snack is popular in Fuzhou, Fuqing, and other areas, but only Pingtan’s version boasts the perfect combination of aroma, crispness, and crunch.…
Sweet Potato Flour Fried Dumplings Sweet Potato Flour Fried Dumplings are made by mixing mashed cooked sweet potatoes with sweet potato flour to form a dough skin, which is then wrapped around a filling of sesame, peanuts, and sugar. The dumplings are shaped like crescent rolls, deep-fried until golden, and have a sweet, fragrant taste that can rival the traditional oil crisps of Guangdong and Hong Kong.…
Tapioca cake is made by mixing mung bean flour, sweet potato flour, glutinous rice flour, and sugar into a batter, which is then poured into small wine cups and steamed with rice vinegar. Once cooled, the center slightly caves in, hence the name "tapioca cake" (literally "sunken head cake"). It has a transparent, jade-like appearance, is cool and refreshing, and makes for a great summer snack. …
Grass Bird's Nest Pingtan Island is abundant in gelidium seaweed rich in agar, which is mostly harvested in summer. The seaweed is boiled with vinegar into a paste, filtered to remove impurities, then poured into thin iron molds. Sugar is added and the mixture is cooled in water. Once it solidifies into a soft texture, it becomes edible. Because of its transparent appearance resembling bird’s nest, it is called Grass Bird’s Nest. Refreshing and delicious, it is a delightful treat in the hot summer. …
Sweet Potato Flour Cake: Soak sweet potato flour in rock sugar water until thoroughly softened, then mash and stir into a paste. Add white sugar and assorted dried fruits, then stir-fry repeatedly in a hot, oiled wok until the mixture thickens and is removed from the heat. Next, mix in roasted sesame seeds, peanuts, jujube kernels, and coloring agents. Allow it to cool and solidify into shape, then cut into pieces before serving. It has a semi-transparent appearance, is sweet and delicious, and makes for an excellent summer snack. …
Pingtan Clove Fish – A specialty of Pingtan, these small but highly nutritious fish are a type of small economic fish. They have a round, laterally compressed body, measuring 2–3.5 cm in length; their backs are bluish-green while their bellies are silvery-white. They have large eyes and a rounded snout, lack hard scales and lateral lines. Though tiny, they emit a scent reminiscent of clove flowers, and their shape resembles the golden cloves that dangle from the ears of fisherwomen…
Dried Butterfly Shells These are Pingtan specialties—dried mussels, also known as dried scallops. Such dried butterfly shells are rarely seen in Fuzhou. They are made by splitting large fresh mussels and sun-drying them flat. Because of their butterfly-like shape, they are called butterfly shells. A genuine Pingtan specialty, they are far superior to the ordinary dried mussels you’d find in supermarkets. Add them to a stew with pork bones and kelp, and the flavor is incredible—very nourishing.
Sun-dried peanuts from Pingtan are made by boiling fresh peanuts in mineral water and then drying them in the sun. Because they are dried very thoroughly, they can be stored for a long time. This is one of the most primitive and natural production methods, preserving the peanuts' natural flavor and offering an authentically rich taste. …
The large golden plaque inscribed with “Yongquan Temple” in front of the Hall of Heavenly Kings was bestowed by Emperor Kangxi of the Qing Dynasty with his own imperial brush. Inside the hall, the central shrine houses the statue of Maitreya Buddha, sitting with a beaming smile that is remarkably lifelike. His smiling face and big belly embody Buddhist ideals — “A broad belly that embraces all unbearable things under heaven, and a laughing mouth that mocks all laughable beings in the world.” The Four Heavenly Kings on both sides retain...
Chiwei Pancake In February and March, when spring chill lingers, Pingtan is abundant with small shrimp, commonly known as "Chiwei." These are mixed with potato starch, celery, scallions, and seasonings to form a batter, which is then pan-fried into thin pancakes. The result is a smooth, deliciously fresh, and uniquely flavorful treat. …