Taro Paste
Silky smooth and sweet, this traditional Chinese dessert is a must-have at banquets, evoking nostalgic home flavors.
Dongbi Longzhu (Dragon Pearls)
A traditional Fujian dish from Quanzhou, these crispy golden balls made of shrimp and pork symbolize auspiciousness and are a delicacy at banquets.
Ninghua Yusheng (Raw Fish)
Ninghua Yusheng is a traditional dish from Ninghua, Fujian, featuring paper-thin slices of fresh grass carp served with various accompaniments for a refreshing and delicate taste.
Chicken Broth-Blanched Sea Clams
A classic Fuzhou dish: crystal-clear chicken broth and tender, sweet sea clams quickly blanched to perfection, showcasing the pure, delicate flavors of Fujian cuisine.
Seven-Star Fish Ball Soup
A clear and savory soup with springy fish balls, simmered with chicken bone broth and vegetables, warm and nourishing for all seasons.
Mianxian Hu (Fujian Thin Noodle Soup)
Mianxian Hu is a traditional Fujian breakfast soup with fine vermicelli in a rich, starchy broth. Silky and comforting, it’s often topped with meats and seafood for a satisfying start to the day.
Red Yeast Rice Ribs
Pork ribs coated in vibrant red yeast rice, sweet and sour with tender texture. A traditional Fujian dish that is unforgettable.
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.
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.
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.
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.
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.
Fujian Stir-fried Conch Slices with Red Yeast Rice (Dan Zao Xiang Luo Pian)
A classic Fuzhou dish featuring fresh conch slices quickly stir-fried with red fermented rice. Crisp, tender, and rich in aroma.
Seven-Star Fish Ball Soup
Hand-made fish balls, springy and tender in a clear broth with seaweed and scallions, a classic Fujian comfort soup.
Drunken Pork Ribs
A classic Fuzhou dish from Fujian, China. Deep-fried pork ribs are coated in a sweet-sour sauce with rich rice wine aroma, crispy outside and tender inside, absolutely delightful.
Zha Li Huang (Fried Oysters)
A classic Fujian street snack, Zha Li Huang features fresh oysters coated in a thin sweet potato starch batter and deep-fried until golden and crispy. Each bite offers a satisfying crunch followed by juicy, briny oyster meat. Serve with salt and pepper or sweet chili sauce for an addictive treat.