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Oil-baked Red Mud Crab (Yóu Jú Hóng Xún)
Red mud crab has tender meat and rich roe. This oil-baking method locks in sweetness and aroma, making it a classic Fujian dish.
Steamed Perch with Bamboo Shoots
Tender perch paired with sweet spring bamboo shoots, steamed to lock in natural juices, silky texture, and rich nutrition, a classic for entertaining.
Dongbi Dragon Balls (East Wall Dragon Pearl)
Crispy on the outside and tender inside, this classic Fujian dish is shaped like dragon pearls. The perfect blend of tofu and shrimp creates an unforgettable bite.
Braised Softshell Turtle (Huangmen Jiayu)
This classic nourishing dish features tender turtle meat rich in gelatin, slowly braised until the sauce thickens and becomes incredibly flavorful.
Osmanthus Water Chestnut Cake
Crystal-clear steamed cake made from water chestnut powder and osmanthus flowers, with a delicate sweetness and refreshing bouncy texture.
Laver and Raw Crab Salad
A classic Chaoshan cold dish combining marinated raw crab with seaweed, offering a fresh, sweet, and smooth taste—perfect for summer appetizers.
Hakka Drunken Clams
A classic Hakka stir-fry featuring tender clams drenched in a fragrant rice wine sauce with ginger, garlic, and chili — an irresistible appetizer.
Enoki Mushroom and Tripe Salad with Garlic
A classic Chinese cold dish combining enoki mushrooms and tripe strips, dressed in a garlicky sauce for a refreshing and appetizing flavor.
Crab Sauce Jellyfish
A classic cold dish with savory and crispy texture, tender jellyfish pairs perfectly with the unique fermented crab paste flavor, appetizing and refreshing.
Hong Zao Fried Fish Dates (Red Yeast Rice Fish Balls)
A traditional Fujian delicacy, fish marinated in red yeast rice, fried till crispy outside and tender inside, with a rich wine aroma. Irresistible.
Yellow Croaker Spitting Silver Threads
Fresh yellow croaker steamed to perfection, topped with crispy silver threads (fried vermicelli), resembling the fish spitting silver strands. Unique presentation and delightful textures.
White-Cut Hetian Chicken
A classic Hakka dish where tender Hetian chicken is simply poached, resulting in silky skin and juicy meat, accompanied by a savory ginger-scallion dipping sauce.
Wuyi Smoked Goose
A traditional dish from Mount Wuyi, the goose is smoked with tea leaves and glutinous rice, giving it a golden, crispy skin, tender juicy meat, and a unique smoky aroma that lingers.
Bamboo-Scented Nanri Abalone
Steamed in bamboo tubes, this dish infuses tender abalone with a subtle bamboo fragrance, an elegant choice for festive gatherings.
Ban Yue Chen Jiang (Half-Moon Sinking in the River)
A celebrated vegetarian soup from Nanputuo Temple in Xiamen. The clear golden broth features gluten pieces shaped like half-moons, replete with angelica herb aroma. Delicately nourishing and poetic.
宁化鱼生
A traditional Hakka delicacy from Ninghua, Fujian, featuring paper-thin slices of fresh grass carp served over crushed ice, dipped in a tangy ginger-garlic-vinegar sauce for a pure, refreshing taste.
老鼠干
A traditional Hakka dish from western Fujian, using dried field rats stir-fried with winter bamboo shoots and garlic. Savory, chewy, and perfect with rice or liquor.
Shaxian Pressed Duck
Shaxian pressed duck is a traditional specialty of Shaxian, Fujian. Made with tender duck, it is marinated, sun-dried, and smoked, resulting in crispy skin and tender, flavorful meat with a savory-saltiness that carries local characteristics.
Fujian Oyster Omelette (Hai Li Jian)
Crispy on the outside and tender inside, this savory oyster omelette is a classic street snack from Fujian. Fresh oysters fused with eggs, served with sweet chili sauce.
醉糟鸡
A classic Fujian cold dish, Drunken Chicken is marinated with red rice lees and rice wine, offering a rich aroma and tender, succulent meat that lingers on the palate.