Stir-fried Clams in Sauce: Clams are a famous seafood specialty of Hanjiang. The clam meat is mixed with an appropriate amount of starch, then boiled in a pot of boiling broth until cooked. It is then topped with garlic-infused oil, sprinkled with chopped scallions, and drizzled with a bit of rice vinegar. This dish is called “Stir-fried Clams in Sauce,” also known as “Scraped Clams.” It is tender, crisp, smooth, rich in flavor, and refreshingly delicious—making it one of the economical home-cooked dishes and popular local snacks. …
Putian Honey…
Putian mushroom canned food…
Xianyou County has a long history of producing "Arrowhead Flowers" and "Sesame Rolls." "Arrowhead Flowers" are made from glutinous rice, cane sugar, sodium carbonate, and maltose. They are first shaped into white fruit strips resembling winter melon, then deep-fried to form the base. If coated with arrowhead rice, they become "Arrowhead Flowers"; if coated with fried sesame seeds, they turn into "Sesame Rolls." Both "Arrowhead Flowers" and "Sesame Rolls"...
The dough is mixed into a ball, then pressed into a flatbread on a hot pan. Several layers of this flatbread are wrapped around roasted peanut powder, sesame seeds, and sugar to form the filling. The result is a chewy crust with a sweet filling, bursting with flavor (Putian)…
Place some mint leaves (commonly known as stream mint) at the bottom of a steamer lined with glutinous rice flour. After steaming, the mint flavor permeates the rice cake, creating an aromatic and uniquely delicious dessert (Putian)…
Pan-fried cake was originally made by farmers using broken grains of rice sifted during milling after the early rice harvest. These grains were ground into a batter and cooked with pumpkin, chives, celery, mung bean sprouts, and other ingredients, then pan-fried until dry. Among the Twenty-Four Scenic Spots of Putian, the pan-fried cake from Stone Chamber Rock is the most famous—there’s even a saying: “If you haven’t eaten pan-fried cake, you haven’t really been to Stone Chamber Rock.” The main ingredients of “Stone Chamber Rock Pan-Fried Cake” include: top-…
TSP jelly is a distinctive traditional snack that originated and became popular in the coastal regions of Fujian. Its key ingredient is a type of worm that lives on coastal mudflats, scientifically known as Phascolosoma esculenta. These Phascolosoma esculenta worms, either naturally harvested from the mudflats or artificially farmed on nearby sandy beaches, are cleaned, squeezed, and then boiled over high heat. The gelatin contained in the worms dissolves into the water, and upon natural cooling, it solidifies into “TSP jelly.” In coastal cities of Fujian such as Quanzhou, Xiamen, Putian, and Ningde, TSP jelly can be found everywhere—in streets and alleys, as well as in restaurants and eateries. It has also become a sort of “sea ginseng” for many coastal fishermen, helping them thrive by making the most of the sea’s bounty.
Putian Black Duck Breed Description Origin and Distribution: A laying-type breed. The only black-feathered laying-type breed in China. Named after its primary production area in Putian, Fujian Province. Distributed in cities and counties such as Pingtan, Fuqing, Changle, Lianjiang, the suburbs of Fuzhou, Hui’an, Jinjiang, and Quanzhou, as well as areas around the Min River estuary including Langqi, Tingjiang, and Pukou. This breed...
The method of preparing warm-spring lamb involves selecting high-quality goats, bleeding and slaughtering them, removing all hair, and taking out the internal organs. The whole goat is then placed in a pot and scalded several times with boiling broth before being quickly transferred to a wooden barrel. Next, an appropriate amount of hot water is poured in to submerge the entire goat, and the barrel is covered. The next day, the meat is taken out and cut into four types: neck meat, spine meat, leg meat, and offal. …
In Putian’s local cuisine, there is a traditional home-cooked dish known as “stir-fried meat.” Though the cooking method is simple and convenient, it holds many subtle secrets. Without mastering the true technique, it is very difficult to achieve the same quality and flavor. Only after receiving guidance from an expert did I learn that making this dish well requires four key skills. The first is selecting the right meat...
The coastal areas of Putian are abundant in oysters, which are also very affordable and easy to find fresh. However, they must be fresh — although it’s a relatively inexpensive seafood, its requirement for freshness is no lower than that of other seafood, if not higher. Therefore, when purchasing, it’s best to watch the vendor pick them directly from the shells; don’t mind the hassle. …
Cuisine: Fujian cuisine | Flavor: Salty and savory | Price: 40-80 RMB | Features: Resembles a hydrangea ball, delicious and elastic in taste. Ingredients: 300g shrimp, 75g dried scallops, 40g pork fat, 50g water chestnuts, 25g egg white, 20g green onion, 10g ginger, 5g salt, 15g cooking wine, 10g starch (broad bean)…
Cuisine: Fujian cuisine | Taste: Salty and savory | Price: 40–80 RMB | Features: Tender, crispy, and fragrant | Ingredients: 1000g northern tofu, 150g lean pork, 25g dried shrimp, 50g fresh shiitake mushrooms, 10g scallions, 5g soy sauce, 5g salt, 10g cooking wine, 10g white sugar, 1…
A specialty snack from Putian, Stir-fried Soybean Milk Noodles
The Origin of Xinghua Sifen (also known as Xinghua Cifen) During the Tang Dynasty, when the Dongjia seawall in Xinghua was first completed, it held back the surging tides, giving shape to the northern and southern plains of Putian. The tidal flats were high in salinity, making it difficult for most crops to thrive—only soybeans, which tolerate alkaline soil, could be harvested abundantly in the Xinghua region. The ancestors of the Putian-Xian people had a special fondness for soybeans and processed them into various delicacies…
The Mazu noodles from Putian left the deepest impression on me—they are truly the top-rated snack. The presentation of the noodles is excellent, with vibrant colors and a harmonious arrangement. The side ingredients are all carefully selected. The seaweed, also known as purple robe, symbolizes prosperity with the meaning of “auspicious purple air coming from the east.” What’s more special is that the seaweed in the dish isn’t the usual soaked kind—it must be...
Putian-style Snack: Stuffed Tofu Balls Stuffed Tofu Balls evolved from tofu meatballs. According to local folklore in Xianyou County, Putian, boiling tofu in soup is called “water dragon,” a dish essential at festive banquets. The local custom in Putian is to make the meat filling separately, wrap it inside mashed tofu, then roll it into balls, coat them with...
Putian scallion pancakes, also called "oil pancakes," are a popular local snack in both urban and rural areas of Putian. Their preparation is very simple: rice is mixed with cooked sweet potato and ground into a paste, then mixed with chopped scallions. The batter is scooped into small iron molds and deep-fried in oil until both sides puff up and turn golden brown, then removed from the pan. They are known for their soft texture and rich, savory flavor. In the countryside...
Here are some recommended Xitianwei Wonton shops: 1. Xitianwei Yan Shi opposite Penglai Hotel 2. Chunfeng Wonton on the pedestrian street 3. A Fu Wonton in Licheng District, Xitianwei 4. Ma Ji Braised Meat Shop (opposite Edinburgh), with an average consumption of 5 yuan. 5. There’s also a pretty good Xitianwei Wonton shop near the insurance company in Hanjiang. Feel free to…