Sweet Potato Starch Rice Balls and Sweet Potato Starch Dumplings are made by mixing steamed sweet potatoes with sweet potato starch, then pounding the mixture into an elastic dough. This dough is wrapped around a filling of diced fish, meat, and shrimp (though other fillings such as shellfish, seaweed, meat, diced pork, and scallions may also be used), then shaped into pouches or rounds. They can be boiled, steamed, or fried. Alternatively, the same dough can be used without any filling, mixed directly with diced salted pork, fried peanuts, and...
Stir-fried Octopus Octopus, commonly referred to as "xiao" (蛸), has eight arms and is also known as "eight-banded fish." When cooking, first rub the raw octopus on a stone slab to remove its foam and impurities, then wash it and cut the head and tentacles into pieces about an inch long. When putting them into the pot, add the head first, then the tentacles, along with seasonings and a generous amount of oil. Stir for just a few moments until cooked. The traditional way of eating often involves lightly dusting with potato starch and serving with a sweet and sour sauce, hence it is also called...
Stir-fried Shatian dragon intestines, scientifically known as sandworms, are commonly called "Shatian." They are abundantly found in the shallow tidal flats of Pingtan. Before eating, they should be soaked in fresh water to expel sand, then have their internal organs removed with chopsticks and rinsed clean with water. They are then stir-fried in a generous amount of oil in a wok, with added chopped scallions and a spoonful of rice vinegar. Their translucent, jade-like appearance, along with their crisp, refreshing texture and unforgettable aftertaste, make them truly delightful.…
Stir-fried Stone Octopus The stone octopus belongs to the octopus family, with the scientific name Octopus minor. In Pingtan, it is called “shiyu.” During autumn and winter, it often dwells in sandy, muddy, or rocky reef areas near the shore. In the Su’ao area of Pingtan, locals often catch it using fishing gear. When preparing it, the flesh is pounded hundreds of times with a wooden mallet until it becomes tender. The tentacles are then cut into small cross-sections and stir-fried over high heat with plenty of oil, resulting in a crispy texture and rich flavor. Folk...
Sautéed Yellow Claws Yellow claws, scientifically known as Capitulum mitella, are commonly called crowns, pen racks, or simply treasured among shellfish. Fresh yellow claws are stir-fried in fragrant oil until just done, then tossed with seasoning sauce, scallions, and more, ready to eat at once. The dish offers an original, tender flavor and a refreshing taste upon the first bite.…
Deep-fried Eel in Wine Lees is made with fresh sea eel weighing over five kilograms. The eel is cut diagonally along the bone into rectangular thin slices, then marinated for half an hour with ingredients such as Shaoxing wine and red yeast rice. Separately, refined flour is mixed with eggs and a small amount of red yeast rice juice to form a batter, which is then ready to be deep-fried. The dish boasts a translucent crimson color, rich aroma of wine lees, and a tender, crispy texture that is surprisingly free of fishy smell. Its savory flavor is balanced with hints of sweet and sour, making it especially delicious when dipped in spicy sauce and enjoyed with alcohol. …
Oyster omelette, also known as oyster paste, is made by mixing fresh oysters with oil, monosodium glutamate, scallions, celery, and potato starch to form a batter. The mixture is spread evenly in a pan and pan-fried on both sides until it takes on the appearance of a thin pancake. Crispy, fragrant, and slightly sweet, it can rival the "oyster omelettes" of southern Fujian and Taiwan. …
Scallion Pancake The Pingtan scallion pancake is meticulously selected and crafted, making it a very famous local delicacy, often said to fill the streets with its aroma when freshly baked. Made with refined flour that is fermented to create a flaky texture, the layered dough is filled with diced meat, shrimp, scallion bits, seaweed, minced mushrooms, preserved winter vegetables, and more. It is formed into a flat, round shape and baked against the inner wall of the oven. When taken out, it emits an irresistible fragrance,...
Spring rolls and spring pancakes In Pingtan, spring rolls are also called “spring pancake dough.” They are made by mixing refined flour with beaten egg and salt to form a thin batter, which is then pan-fried over low heat to create paper-thin spring pancake wrappers. The filling consists of stir-fried ingredients such as bean sprouts, leeks, shredded pork, diced fish, oysters, clam meat, razor clams, shrimp, and seaweed. The wrapper is rolled into a cylindrical shape around the filling and is ready to eat. The taste is delicious...
Squid Slices with Starch are made with locally sourced razor clams. One shell is removed, and the clams are soaked in a seasoned marinade for about five minutes before being taken out. A thin layer of potato starch is sprinkled over the clam meat. After steaming, they are returned to the pan and pan-fried until golden brown, then removed. Finally, a savory starch-based sauce is poured over them. They are golden in color, delicious, tender, and refreshing. …
Winter White swimming crab soup. The swimming crab, commonly known as the swimming crab (Portunus trituberculatus), is rich and fatty in flesh during winter and spring. Paired with winter cabbage, it is simmered in a light broth with minimal seasoning, resulting in a fragrant, mellow flavor with a lingering aftertaste. …
Clear Soup with Clams, commonly known as "Chicha," is a delicacy among clams. Its meat is delicious, nourishing, and rich in nutrients. The product from the shallow sea beaches of Pingtan is particularly excellent. Fresh Chicha clams, after being purged of sand, are simmered in a broth with a little salt and ginger slices. The soup has a milky color and a sweet, delicate flavor, and is effective in clearing the stomach and reducing greasiness. …
Osmanthus Crab is made by steaming plump swimming crabs, then extracting the crab meat and roe. The crab ingredients are stir-fried in a pan, mixed with beaten eggs, and seasoned with scallions, white fungus, and rice wine. Upon serving, it gives off an irresistible aroma. Shaped like blooming osmanthus flowers, it is thus named "Osmanthus," and is both delicious and visually appealing, making it a signature specialty dish of Pingtan.…
Crab Soup, commonly known as "Chongguo Soup" in Pingtan, is made with plump and fresh swimming crabs. The crab shells are removed, and the meat is stirred in boiling broth until it falls off. Then, egg drop, diced meat, chopped scallions, rice vinegar, and starch are added to create the soup. It has a crystal-clear, vibrant appearance and a delicate, tangy flavor that whets the appetite — a unique delicacy of the island.…
Butterfly Meat Soup Mussels, commonly known as "shellfish," are a specialty of Pingtan. They are large and meaty, split raw and sun-dried, turning into yellowish-brown butterfly-shaped pieces called "butterfly dried seafood." Stewing butterfly dried seafood with red meat is a renowned dish for banquets. Simmered gently in clear water over low heat until tender, the soup has an orange-yellow, clear hue, delicious broth, rich nutrition, and is known to nourish yin and strengthen the stomach. …
Stewed Bamboo Clams in Clear Broth In our county’s coastal areas such as Xiaocheng, Dinghai, Huangqi, Changsha, and Xiaohuo, various shellfish like clams, mussels, oysters, and scallops are abundant, but among the clams, the bamboo clam stands out as the finest and most precious. The bamboo clam has a thin, slender shell in a bluish-brown hue, hugging together like a bamboo segment—hence the name. Its flesh is golden-yellow, rich, tender, and packed with high nutritional value including protein, calcium, phosphorus, and more…
Red Worm Bay Scallop and Longan Soup — Red Worm Bay Scallop is a renowned specialty from the coastal areas of our county, celebrated both domestically and internationally for centuries. It boasts delicious, tender meat and high nutritional value. Stewing Red Worm Bay Scallop with longan is not only a delicacy served at imperial banquets throughout history but is also listed as one of Fujian’s Top Ten Famous Dishes. It is said that during the Wanli era of the Ming Dynasty, the imperial court demanded that Fujian present Red Worm Bay Scallops as an annual tribute. Since then...
Mantis shrimp, also known as squilla or "peeing shrimp" because they release liquid from their tails when out of water, have exceptionally sweet and delicious meat. Around November in the Gregorian calendar is the best season to eat mantis shrimp. When buying, give them a squeeze—the flesh should feel firm.…
Fish noodles and fish slices. Fish noodles are a unique delicacy of Pingtan Island. They are made primarily from yellow croaker or mackerel. The fish meat is mashed into a smooth paste, mixed with a small amount of salt and seasonings, and then coated with an appropriate amount of ground starch. It is then rolled into thin sheets, cut into fine strips, cooked, and cooled. When cooking, they are combined with diced meat, shrimp, scallion segments, pepper, and other seasonings, and simmered in a rich broth until boiling. The result is a dish that is excellent in color, aroma, and taste—tender yet slightly crispy, rich in flavor but light. Suitable for both stir-frying and boiling. If the thin sheets are cut into cubes, they are called “fish slices.”
Fish rolls and fish dumplings are made by mincing fish into a paste, mixing it with diced meat, shrimp, and water chestnuts (or Chinese water chestnuts), then wrapping the filling in thin fish dough sheets or fresh fish skin and rolling them into shape before frying. They are golden in color, fragrant, tender inside, and crispy outside. Fish dumplings are made by wrapping a meat filling in thin fish dough sheets, similar to traditional dumplings, and boiling them. They have a refreshing taste that is both tender and fresh. …