Method for making braised pork: Buy the meat, wash it, and cut it into matchbox-sized pieces. Place it in a hot wok and stir-fry until all the moisture is gone — it’s even better if some fat renders out. First, add a large piece of rock sugar (white sugar works too), and slowly stir-fry until the sugar has completely melted and coated the meat, making it shiny. Then add a bit of dark soy sauce (to deepen the color), followed by regular soy sauce. …
Danzai Noodles are also known as “Rou Sao Noodles.” Rou Sao is actually a type of braised pork, and it has now become a classic snack in southern Taiwan. Taiwan’s braised dishes, especially braised pork, are famous worldwide. Rou Sao is made from lean braised pork, simmered in a slightly sweet braising sauce, then diced and stir-fried with fresh garlic cloves—it’s incredibly fragrant. …
Putian Grass Jelly Ice, commonly known as "Xian Dong." Made from locally grown grass jelly in Putian, the grass is boiled into a grass jelly broth, mixed with koji powder, and then cooled until it solidifies into black grass jelly ice. It has a cooling nature and can reduce internal heat. Cut into small pieces and mixed with cold water and white sugar, it is a delightful summer dessert to beat the heat. …
Fujian specialty — Jinpu Prawns, a distinctive cultural product of Fujian, China, belong to the genus Penaeus of the family Penaeidae under the order Decapoda. There are 28 species worldwide: 7 on the Atlantic coast of the Americas, 6 on the Pacific coast, 14 in the Indian-Western Pacific, 1 in the Pacific and Mediterranean, and 1 in West Africa. China has 10 species…
Cuisine: Fujian cuisine | Flavor: Sweet | Price: Over 80 RMB | Features: Pure white color, tender and soft texture, sweet and nourishing. Ingredients: 250g soaked bird's nest, 25g sweet cherries, 250g rock sugar. Preparation method: 1. Place the soaked bird's nest in a small basin (for dried bird's nest, soak in clean water for three to four hours, remove feathers and impurities, then briefly blanch in boiling water, transfer to cold water for four hours, finally blanch in boiling water and remove; rinse with warm water, drain the liquid, then rinse again with warm water and drain). Slice the sweet cherries.
Taro Puree in Taiji Pattern is a famous Fuzhou dish made from the locally abundant taro, combined with sugar and lard, then steamed. This dish has an elegant and rustic appearance, with the taro puree being smooth, delicate, sweet, and delicious. Though it looks like a cold dish, it is actually served hot and can burn your mouth — a truly unique flavor. Features: This dish is soft, smooth, sweet, and delicious. Though it appears to be a cold dish, it is surprisingly hot and offers a distinctive taste.
Cuisine: Fujian cuisine | Flavor: Sweet and sour | Price: 10–40 RMB | Features: Delicious and nutritious. Ingredients: 500g pork chops, Shaoxing wine, Sichuan peppercorn, salt (10g each), 20g light soy sauce, 1g MSG, 15g dry starch, 1 egg, 1000g lard, appropriate amount of tomato sauce. Cooking method: 1. Cut the pork...
Putian Longan, also known as Xinghua Longan, Putian Dragon Eye, or Xinghua Dragon Eye, is one of China’s finest longans (dragon eyes) and a geographical indication product of Putian City. With a long cultivation history and excellent fruit quality, it has a high soluble solids content. The processed dried longan is highly renowned for its large size, bright orange-yellow and perfectly round shell that does not collapse, crystal-clear and easily separable flesh...
Also known as braised lamb, the warm-soaked lamb from Tiancendi in Xianyou, Putian, is tender, light, delicate, fragrant, and not greasy—making it one of the more famous local delicacies in the Putian and Xianyou regions. Preparation method: Slaughter a goat, remove the internal organs, clean it thoroughly, tie the whole carcass tightly with rope, place it in a pot of boiling water, cover the pot tightly, and…
Ingredients: Seasonings and extras: a little soy sauce, a little MSG, 1 liang of fried peanuts, 1 liang of mung bean sprouts, a little scallion oil, a little cooking oil Main ingredients: one sheet of Xinghua rice noodles, two jin of soybean milk. Preparation: After bringing the soybean milk to a boil, add the rice noodles (don’t cook too long—about one minute, depending on your heat), then remove. Heat a wok and add cooking oil (not too much, or it won’t taste good)
Eels are extremely resilient creatures with a slippery layer of mucus on their bodies, making them very hard to catch and even more difficult to clean and prepare. However, they are sensitive to cold—just a few minutes in icy water will send them into a “hibernation” state. It’s a hassle to prepare a basin of ice water at home, but simply placing them in the refrigerator is much easier. If you’ve bought live eels, first put them in a plastic bag and place them in the freezer compartment of your refrigerator...
The coastal areas of Putian are abundant in oysters, which are inexpensive and easy to find fresh. Oyster soup is delicious. Adding small cubes of tender tofu makes the nutrients more easily absorbed and enhances the flavor even more. …
A common breakfast dish for Fuzhou locals. In an iron pot, a clear broth is simmered with clams, shiitake mushrooms, dried shrimp, scallions, daylilies, and other ingredients. The pot is heated over a flame until the edges are hot, then coated with peanut oil. A thick rice slurry is poured evenly along the inner rim of the pot, allowed to dry slightly, then scraped into the broth. After a brief cook, it’s ready—soft, tender, and fragrant. …
Longan wood carving is the most representative craftwork among Fujian wood carvings and a uniquely styled traditional art form in China’s wood carving heritage. It gets its name from the longan wood (also known as longan tree), which is abundantly produced in Fujian. Longan wood (i.e., the longan tree) is solid in texture, has fine grain, and features a soft color. The trunks of old longan trees, especially their roots, are gnarled...
Chengxiang has a subtropical marine monsoon climate, with no intense heat in summer or severe cold in winter, very short frost periods, rare snow and ice, and abundant moisture and rainfall. The area enjoys mild temperatures year-round and is fragrant with flowers and fruits in all seasons, earning its reputation as a famous land of flowers and fruits in southern China. The region produces a wealth of premium fruits such as loquats, longans, lychees, olives, bayberries, and Phyllanthus emblica, among which loquats, longans, …
Tofu is highly nutritious, and people in Putian love braised tofu, especially those who have left their hometown. When they return, they have a special fondness for this traditional delicacy. Putian is rich in soybeans used to make tofu, particularly a type known as “September Pearl,” which has a duck-egg green skin. These beans are as big as peanuts, and when the September wind blows each autumn, the “September Pearl” matures and, once dried, becomes premium material for making tofu. The tofu made by rural folks using “September Pearl” and salt brine is tender and delicious.
Offered to Mazu, the Nine-Layer Cake
Fujian’s Putian is nicknamed the “Lychee City” for its abundant lychee production. Among the region’s distinctive snacks, Putian Lychee Meat consists of small pieces of lean pork cut to resemble lychees in size, with the surface carved to mimic the texture of lychee skin. After being deep-fried, they take on the appearance of lychees. These lychee-shaped meat pieces are then simmered in a rich, flavorful marinade until fully infused with taste. When served, fresh lychees are used as a garnish around the plate, making it hard to tell whether it’s the real fruit or the dish that’s tempting your appetite.
Putian’s coastal areas are rich in the prized black and white clams. Clams are small shellfish that inhabit shallow seas and tidal flats. Though small in size, they are meaty and flavorful, and their taste is even better after undergoing multiple curing processes. The longer they are stored, the better—the clams are first rinsed clean and then roughly cured with salt for three to five days to preserve their quality. Before eating, the finely cured…
Changtai Town is a mountainous area with abundant fruit production but limited arable land, where loquat cultivation serves as a key pillar of farmers' income. The town currently has 80,000 mu of orchards, with 64,000 mu dedicated to loquat planting. Over 8,000 households are engaged in loquat production. In 2010, the town’s total agricultural output value reached 289 million yuan, with loquat production totaling 28,000...