Older Fuzhou residents probably have the most vivid memories of Laohua. As children, Laohua was a bowl of soup served at street-side stalls, with the city’s favorite slender rice noodles blanched in the broth, dipped in the uniquely Fuzhou shrimp sauce. The rich stock was packed with pork offal such as pig’s blood, flower sausage, beef tendons, and Buddhist’s delight meat, giving it a deep, savory flavor. On a cold winter morning, a bowl of…
Xiamen ceramic sculpture…
The first-harvest seaweed (first water seaweed) from Dongyang, Aodong Town, produced in the ninth and tenth lunar months, priced at 80-90 yuan. It makes a truly purple spare ribs soup that requires no additional seasonings—delicious on its own, with the seaweed melting in your mouth. …
Abalone is a cancer-fighting food. Pingtan abalone is particularly premium, and when cooked with shiitake mushrooms and spare ribs to make a soup, it’s incredibly nourishing.…
Oyster fritters are made primarily from oysters, a seafood harvested along the coast, and have a delicious taste. Preparation methods vary by region. Most people in Pingtan enjoy oyster fritters as a breakfast side dish served with congee. …
Made by stirring refined white sweet potato starch into a paste, then pan-frying it in oil. Shrimp, diced salted pork, crab meat, crab roe, crispy fried peanuts, diced fish, daylily buds, chopped scallions, and other seasonings are added. The mixture is gently stirred over low heat until it becomes gelatinous. The cake has a crystal-clear, agate-like sheen, a smooth and tender texture, and a fragrant, delicious taste. What a treat to the palate...
Locals in Pingtan call them “油羮” (fried dumplings). Made with sweet potato and sweet potato starch for the wrapper, they are filled with either red bean paste or a sweet mixture of rock sugar and eight types of dried fruits. Shaped like dumplings, they are deep-fried until golden brown, resulting in a deliciously fragrant and tasty treat. Sweet upon entry with a unique flavor...
The “Ten-Spice Drunken Pork Ribs” stand out for their unique cooking method that combines hot frying with a cold marinade. The texture is crispy yet tender, with a pleasant sweet-and-sour taste and a rich, mellow flavor. Preparation Method ● Trim most of the backbone from the pork loin, then slice it. Pound the slices lightly with the flat side of a knife, then firmly with the back of the knife horizontally and vertically three times. Next, gently dot the surface of the meat horizontally and vertically with the knife edge, …
“瓜” is the abbreviated term used in Fujian and Taiwan folk vernacular for “yellow croaker,” which is also called cucumber fish or yellow croaker. The yellow croaker has an elongated, laterally compressed body, with thick, firm, and delicate-textured flesh resembling garlic cloves. It boasts a delicious taste, few bones, abundant meat, easily separable flesh from bones, and is highly nutritious. “Whole-Section Yellow Croaker” is a traditional delicacy made by perfectly processing an entire yellow croaker without any damage...
“Light Fermented Rice with Fragrant Sliced Snails” is one of the signature dishes of Fujian cuisine master Qiang Mugen. He excels at slicing the tiny yellow snail meat—about the size of a red date—into paper-thin pieces using a skilled rolling knife technique, deftly guiding and rotating them with his fingers to produce thin slices swiftly. The snow-white snail slices contrast beautifully with the deep crimson fermented rice sauce, their petal-like curves and firm forms creating a breathtaking sight. The finished dish…
Razor clams have thin, elongated shells with a yellowish-brown hue, hinged together like bamboo segments. Their flesh is plump, crisp, and tender, with a deliciously sweet and fresh taste, and high nutritional value. “Stir-fried Fresh Razor Clams in White Sauce” features the snow-white clam meat paired with winter bamboo shoots and shiitake mushrooms, creating an attractive color scheme, fragrant aroma, sweet and smooth flavor, and a pleasant taste. Preparation method ● Slice each clam into two connected halves; cut the foot skirt into lotus…
Leek pies are a traditional delicacy among the people of Xiamen, southern Fujian, and Taiwan. Xiamen’s leek pies have long been famous. The main ingredients include lean meat, tofu, leeks, carrots, and yams, all of which need to be diced. The preparation requires meticulous craftsmanship, with attention paid to shaping and cooking time. The resulting pies are spiral-shaped, with layers of crispy crust and a delicious savory filling, making them...
Fried taro balls are beloved for their tender yet chewy texture, sweet and refreshing taste, and fragrant flavor. The preparation begins with grinding and mixing the taro paste, followed by preparing the filling, which includes shredded pork leg, scallion whites, and water chestnuts, along with ground dried anchovies, shrimp, five-spice powder, white sugar, sweet potato starch, salt, and more. The well-mixed taro paste is then poured…
Oyster omelette is one of Xiamen’s most distinctive and beloved traditional street snacks. Made primarily with fresh oysters, it also includes an appropriate amount of sweet potato starch, diced fresh garlic or chives, and a pinch of salt, all stir-fried in hot oil. It boasts a deliciously savory and sweet taste, with a soft, fragrant texture and high nutritional value. Adding a bit of satay sauce, chili paste, or other condiments can further enhance its flavor...
Bodhi Pills…
Xiamen Peanut Crisp: Originally known as Gongtang (tribute candy), also called crisp candy. It is famed for its crumbly texture, sweet taste, and melt-in-the-mouth quality. Besides being enjoyed as a tea snack, it is also used as a filling in pastries. Peanut crisp is a famous traditional Chinese pastry from Xiamen, also referred to as "Gongtang." Its main ingredients are peanut kernels and sugar. During production, the peanuts are first roasted, shelled, and cooked with sugar...
【Gulangyu Pastry】A Chinese century-old brand. A specialty of Xiamen, it is one of the most famous local products in Xiamen, Fujian—a traditional food with over a hundred years of history. Its excellence lies in the premium ingredients and meticulous craftsmanship. Made with high-quality refined white flour and top-grade green beans, the mung beans used for the filling are steamed, shelled, and finely ground…
Xiamen medicinal wine has a long history. Among them, Wanquantang, Chunsentang, and Songyuntang medicinal wines all have a history of over 200 years. Medicinal wine is a fusion of medicinal herbs and alcohol, combining the therapeutic effects of medicine with the effects of alcohol. In addition to the traditional products of Wanquantang, Chunsentang, and Songyuntang, the Xiamen Winery also produces other types such as Guben Medicinal Wine and Wei…
The Narcissus Brand Mushroom & Meat Sauce canned by Xiamen Canning Factory is created by reviving and refining the recipes and techniques of the pre-liberation era’s best-selling Xiamen Golden Fragrance and Shima Hongji Meat Sauces, which were popular across southern Fujian. After eliminating the coarse elements and retaining the refined ones, through repeated experimentation and continuous improvement, the new formula uses 12 types of fresh ingredients including pork, premium beans, mushrooms, chili peppers, onions, and garlic...
Huang Zehe Peanut Soup Shop is named after Huang Zehe, a renowned master of traditional snacks from Xiamen Catering Service Company. Established in 1951, the shop has a history of 48 years and is not only a household name in Xiamen but also enjoys fame both domestically and internationally. The peanut soup here uses carefully selected ingredients, with meticulous soaking and precise cooking time and heat control. The final product...