A famous snack on Gulangyu Island. At the three-way intersection of Longtou Road on Gulangyu Island, there is an unmissable snack called "Ye's Glutinous Rice Balls," which has a history of over a hundred years. To most people, it may seem unbelievable that a century-old business is still run from a small street cart, but this humble enterprise has carried on in just this way. The vendor pulls out a drawer from under the cart, takes out sticky rice cakes, wraps them with a filling made of crushed peanuts, black and white sesame seeds, and powdered sugar, then rolls them into balls and coats them with a layer of black sesame powder—thus, a "glutinous rice ball" is complete. The taste is sweet but not cloying, chewy but not sticky, and absolutely delicious. For just one yuan, visitors to the island are left with a sweet and memorable treat. "A scenic highlight of Gulangyu," it is said to be "the only street vendor on the island allowed to occupy public space." All the glutinous rice balls are "handmade" by the owner—watch as he "uses a small metal knife to pry open the sticky rice dough into a pouch-like shape," then stuffs it with "lots of sugar and crushed peanuts," "casually shapes it into a ball," and finally "rolls it in sesame seeds"—his "skillful" technique is nothing short of "dazzling." And when you take a bite, the flavor truly "lives up to its reputation"—so "aromatic," so "chewy," simply "amazing"!
Made with a dough of flour and lard, the filling combines pork leg meat, shrimp, dried flatfish, water chestnuts, chives, carrots, winter bamboo shoots, and pressed tofu. The mixture is wrapped into round, flat patties, deep-fried in hot oil, and served hot. They are aromatic, crispy, and delicious. …
Medicinal cuisine has a long history in China, but the antique-style medicinal dishes at Xiamen Lujiang Hotel are deliberately innovative and uniquely distinctive. First, although traditional Chinese herbs are used as the main flavoring ingredients, there is no unpleasant medicinal taste that is hard to swallow. Second, the medicinal cuisine menu changes with the seasons, maximizing the benefits of dietary therapy—for example, summer menus focus on nourishing yin, while winter menus emphasize replenishing vitality...
Xiamen Fish Floss (Specialty Store for Xiamen, Fujian’s Gulangyu Island) – The Gulangyu Golden Incense Meat Floss Shop, established in 1842, has a history of over 160 years. Huang Shengji is the registered trademark. The production techniques of Golden Incense Huang Shengji meat floss and meat jerky have been passed down through generations, enjoying fame across China and recognition overseas. The meat floss shop is located at No. 95 Longtou Road on Gulangyu Island, right along the route from the ferry terminal to Shuzhuang Garden and Sunlight Rock. Despite being a small and simple storefront, it is often crowded with locals and tourists coming to buy meat products.
A Fujian specialty — Sea Chicken, commonly known in Fujian as the large yellow croaker. Other names include yellow flower, large fresh, cucumber fish, and large yellow flower fish. It is one of China’s major nearshore economic fish species and is part of the traditional “Four Major Marine Products” (large yellow croaker, small yellow croaker, hairtail, and cuttlefish). Specialty Culture: The large yellow croaker is distributed from the central southern part of the Yellow Sea southward to…
Cuisine: Fujian Cuisine Flavor: Spicy & Hot Price: 40-80 RMB Features: White and tender. High in protein, fat-free, ideal for those on a diet. Ingredients: 150g fresh white fish fillet, 20g Maggi chili sauce, egg white, fine salt, scallions, ginger juice, monosodium glutamate, a small amount of dry starch each. Preparation Method: 1. Wash the white fish...
Xiang'an District is one of China's four major carrot export and processing bases. The area features sandy soil with deep layers, making it highly suitable for carrot cultivation. Xiang'an carrots have smooth skin, a deep red color with a glossy sheen, a high core-red rate, and excellent quality. The roots are about seven inches long and uniformly sized. Xiang'an carrots have a mildly sweet and warm taste, and are rich in beta-carotene...
“Huang Shengji” is one of Xiamen’s most renowned time-honored Chinese brands, with a history spanning 166 years. In the 22nd year of the Daoguang reign during the Qing Dynasty (1842), Huang Zhijiang, the 16-year-old founder of “Huangjinxiang” (Golden Fragrance), set off from Dongshan in Xiangzhou (present-day Zhangzhou), his ancestral home, carrying a bamboo basket filled with his family’s homemade meat floss and dried meat. Boarding a small covered boat, he…
When visiting Gulangyu, there are several must-try foods: Huang Shengji cured meat, Ye’s Mahua, Gulangyu pastries, and the delicious Gulangyu fish balls. The most authentic fish balls on Gulangyu come from two places: one at No. 183 Longtou Road, and the other from Lin’s Original Alleyway Fish Balls. Each has its own loyal following...
The method of making pan-fried crab is relatively simple: cut the whole crab in half, season it with ingredients such as salt and wine, then coat it with an egg yolk mixture blended with plenty of minced ginger. Place it in a wok and slowly pan-fry over low heat until the shell turns red. The most crucial part of making pan-fried crab is mastering the heat—too high and the crab meat will burn, too low and the flavor won’t penetrate. When the heat is just right…
Loach: Its scientific name is "brackish water sleeper," a fierce creature that loves to steal food. Oyster farmers can’t stand it. Loach soup—needless to say, anyone who’s lived in Xiamen for more than half a year has either tried it or at least heard of it. Those who’ve been to the Haicang seafood street are especially full of praise for its nourishing and delicious qualities. But do you know what it’s really called? Did you know that loaches are the most hated “bandits” among aquaculture farmers? Its scientific name is "brackish water sleeper."
Wushan Village is located in the northeastern part of Xinwei Town, Fujian Province. Since introducing the Qingcong (scallion) variety in 1968, cultivation has continued for over forty years, during which time local farmers have accumulated rich experience in planting. With strong support and assistance from municipal and district government departments and related organizations, Wushan Village has actively promoted the development of the scallion industry, establishing this resource as a key element of its "one village, one product" initiative.
Braised Red Grouper with Chinese Cabbage Braised Red Grouper with Chinese Cabbage is a traditional famous dish from Xiamen. The preparation method is as follows: cut the red grouper fillet into small pieces measuring 6 cm in length, 3 cm in width, and 2 cm in thickness; vertically slice each head of napa cabbage into five sections. Deep-fry the fish pieces over high heat until they are about 80% cooked, then remove and drain the oil. Line the bottom of a clay pot with the sliced cabbage, then place the fish pieces on top along with ginger slices, salt, and Shaoxing wine. …
Stir-fried Squid Blossoms are made with the locally renowned fresh squid as the main ingredient. The cleaned and skinned squid is soaked in clean water for 1-2 hours, then drained and cut into thin diamond-shaped slices about 5-6 cm long and 3-4 cm wide. These are paired with sliced winter bamboo shoots, green onion segments, and diced tomatoes, seasoned with white sugar, aromatic vinegar, and thickened sauce, then quickly stir-fried over high heat in hot oil...
Xiamen spring roll wrappers are made primarily with bamboo shoots, peas, bean sprouts, vermicelli, pressed tofu, fish, shrimp, diced meat, oysters, and carrots as the main ingredients. As for various seasonings, they are added in moderation, but great emphasis is placed on flavoring with crispy fried dried flatfish, resulting in a crispy, tender, sweet, and delicious taste. The spring roll is what Xiamen people call a "spring pancake." The filling for spring rolls consists of…
The formal botanical name of the Chinese olive is *Canarium album*. This fruit ripens in late autumn but remains green in color, hence the name "green fruit" or Chinese olive. It is a hard, fleshy fruit that tastes bitter and astringent upon first bite, but after prolonged chewing, reveals a fragrant, sweet taste with an endlessly pleasant aftertaste. The flesh initially tastes astringent, but becomes slightly sweet the more you chew. This progression from bitterness to sweetness is akin to how honest advice may be hard to hear but is beneficial—thus, in ancient times, it was also called the "loyalty fruit"...
Litchi Honey is a premium honey produced in southern China, characterized by its amber color, rich fragrance, and a strong aroma of litchi blossoms. It is mainly distributed in southern regions such as Guangdong, Fujian, and Guangxi. Made from the nectar of litchi flowers, this honey boasts a fragrant aroma, sweet taste, and a slight tang of litchi fruit. Not only does it...
Golden Osmanthus, a famous tea from Tong'an, Xiamen, also known as Huang, is a precious variety of oolong tea and has been ranked the best among China's high-quality teas. With early sprouting, early harvesting, and early market availability, along with its slender, slightly yellow appearance and fragrant, mellow, and fresh taste, Golden Osmanthus stands out as a fine oolong tea. …
Lianshan Tieguanyin is a renowned tea from Tong’an, Xiamen. It is one of the most prestigious and celebrated varieties of oolong tea. Its tightly rolled, slightly curved leaves are rich in flavor and highly resistant to over-brewing. The infusion yields a golden-yellow liquor that is bright and clear, with an intense and lofty aroma. The taste is full-bodied, starting with a slight bitterness that mellows into sweetness, accompanied by a delicate honey-like note. Long regarded as a premium tea of the highest quality, it enjoys fame both domestically and internationally. …
Scholar's Taro refers to the areca taro from Baomei in Tingxi, Tong'an, which has long been renowned. It is honored with the title “Baomei Scholar's Taro.”…