Fried rice vermicelli is a distinctive delicacy of Xiamen, innovated and refined by several veteran chefs from the early restaurants “Quanfu Lou” and “Shuangquan Restaurant.” The cooking method involves: deep-frying the rice vermicelli in oil heated to about 70% temperature until it turns golden-yellow, then removing it for later use. The already fried vermicelli is then deep-fried again in oil at 70% heat until golden-yellow, scooped out and set aside. Before being stir-fried with other ingredients, the fried vermicelli must also be blanched in boiling water to remove excess salt.
Grass Jelly Worm Dessert is a chilled delicacy made from a type of seafood "bamboo shoot" (locally called "tǔ qiū" in Xiamen). It is known for being tender, crisp, crystal-clear, and refreshingly cool, making it a uniquely flavorful treat. To fully enjoy it, it should be dipped in condiments such as mustard chili sauce, sesame paste, black vinegar, minced garlic, and seasoned soy sauce. (Xiamen) Grass Jelly Worm Dessert is…
Deep-fried Wu Xiang is both a great snack to enjoy with drinks and a delicious side dish that pairs well with meals. It has a fragrant, crispy, and tasty flavor, is relatively easy to make, and many families have the tradition of making it during holidays and celebrations. It can be found in various restaurants, eateries, or street food stalls. To make deep-fried Wu Xiang, first cut pork into strips or chunks, slice green onions whites...
Xiamen’s rice dumplings with braised meat are quite famous in Hong Kong, Taiwan, and Southeast Asia, among which those from “Hao Xiang Qing” are the most well-known. There are five key steps to making them: The first is selecting premium ingredients, the second is meticulous preparation, the third is mastering the heat, the fourth is preparing the right dipping sauce, and the fifth is keeping the cooked dumplings hot at all times—only…
Shrimp noodle soup features shrimp as its main ingredient and is known for its rich, delicious, and savory flavor. In the past, some well-known shops included “Zhangji” Shrimp Noodle Shop on Siming North Road and the Shrimp Noodle Shop at Lai Cuocheng. The key to making shrimp noodles lies in preparing the shrimp broth. First, clean the shrimp, peel off the heads and shells, then mash them to repeatedly extract the shrimp juice. After filtering out the residue, …
Wu Zaitian’s version is quite good. The Mid-Autumn Festival is commonly known as the “Festival of the Seventh Month”; there is an old custom of offering salted rice dumplings to ancestors. The way to make them is: mix shredded pork, diced water chestnuts, crushed and fried dried anchovies or shrimp flakes, rice paste, white sugar, sweet potato starch, scallion whites, five-spice powder, and salt into a dough-like mixture, then steam it in a bowl with rice slurry. When eating, slice it open and add some…
The shrimp noodles at Wu Zaitian Snack Shop have a very unique flavor and are a signature dish of Xiamen. Across the entire city, only Wu Zaitian’s shop serves them to this level, which is why not many people know about them. What makes them special is the broth—“An actor’s charm lies in their voice, a chef’s in their soup.” The dish uses a type of small shrimp called “gou xia” (dog shrimp),…
Xiamen Snacks…
Xiamen Super Soy Sauce: Originally named Golden Label Soy Sauce. It is made from premium northeastern soybeans and flour using traditional brewing methods. It has over 80 years of production history.…
Whisk the eggs, add plenty of fresh oysters, and pan-fry them until they form a pancake-like dish. Serve it topped with Xiamen’s signature sweet and spicy sauce. The briny flavor of the oysters, the richness of the eggs, and—most crucially—the chili sauce come together to create the perfect combination. Xiamen’s chili sauce is a bit different from others; first, its color is…
is a traditional folk craft with a long history in Xiamen, which has been exported to various Southeast Asian countries. Characterized by fine lacquer threads, this unique craft—originating from the flourishing of polychrome sculpture during the Tang Dynasty and refined through special production techniques...
Xiamen Pearl Embroidery is a decorative handicraft with a unique artistic style. Known for its novelty, elegance, brilliance, and splendor, it has a history of over a hundred years. With more than a hundred varieties such as beaded slippers, beaded wall hangings, and beaded bags, Xiamen Pearl Embroidery products are made with shimmering...
It is made by simmering a flavorful broth with fresh seafood such as shrimp, razor clams, and mussels, then cooking it with rice vermicelli into a smooth soup. The cooking process requires careful heat control to achieve a smooth yet firm texture. In addition to its primary ingredients, rice vermicelli soup…
Xiamen’s “Haoxiangxiang” is located at No. 32 Dayuan Road, formerly known as “Lai Cuocheng.” Established in 1940 by Mr. Wang Chaoji, it became famous both in China and abroad for its distinctive snacks such as “braised pork zongzi” and “taro buns.” The Haoxiangxiang Grand Restaurant in Xiamen has been invited dozens of times to Japan, Singapore, the Philippines, Hong Kong, and various hotels and guesthouses within the province…
Zongzi come in many varieties across Fujian, including savory zongzi, bean zongzi, sweet zongzi, and meat zongzi, but Xiamen meat zongzi is the most famous. It has a sweet and fragrant taste, rich yet not greasy, with a shiny reddish-yellow color that is highly enticing. Xiamen meat zongzi is best eaten hot; otherwise, its flavor diminishes significantly, which is why it's called "roast meat zongzi"—a fitting name. …
Taro dumplings are a distinctive snack from Fujian, renowned far and wide. Their fame is closely tied to the region’s fertile soil, mild climate, abundant water supply, and especially the exceptionally tender taro grown there. The basic method of making taro dumplings is as follows: first, take vegetable taro (do not use regular taro, as it doesn’t cook soft easily; it’s best to use taro about the size of an egg, known as “taro eggs”)…
According to the *Chinese Materia Medica* and *Compendium of Herbal Medicine*, "Ginger Duck" was originally a royal dish, said to have been created by Wu Zhong, a renowned physician of the Shang Dynasty. It later spread to the public and became a famous delicacy. Xiamen Ginger Duck uses red-faced muscovy ducks as the main ingredient. The duck meat is first stir-fried in sesame oil, then combined with old ginger (mother ginger) and…
The “Golden Fragrance” meat floss, meat jerky, diced meat, and dried meat from Gulangyu are definitely among Xiamen’s most famous local specialties. For the elderly and young children with uneven teeth, having meat floss or jerky with congee is simply perfect. Though customers may not know how the manufacturer makes it, the qualities of the meat floss are obvious: golden in color, wonderfully fragrant, made up of fine strands of meat,…
The production of local mung bean cake on Gulangyu Island began in 1922, originally operated by "Xiao Rui Gingerbread Shop" on Datong Road in Xiamen. During the War of Resistance against Japan, it was relocated to Gulangyu, after which the craftsmanship of making mung bean cake was preserved. Today, Gulangyu mung bean cake has become a popular tea-time treat and a beloved gift for family and friends. …
Moringa from India is a highly nutritious and multi-functional plant, rich in over 30 essential nutrients needed by the human body: proteins, amino acids, calcium, potassium, iron, vitamin A, vitamin C, and more. Traditional medicine in ancient India believed that moringa had miraculous medicinal properties and could prevent over 300 diseases. It is now hailed by scientific experts as a miracle...