Classic Fujian Dishes
Fotiaoqiang, No. 1 dish in Fujian cuisine
“Its aroma is so tempting that it could entice even a vegetarian monk to forsake his vows and jump over the temple wall for a taste.” That’s why it is called “Buddha Jumps over the Wall” (Fotiaoqiang). Fotiaoqiang, originally called “Fu Shou Quan,” has been known as the No. 1 dish in Fujian cuisine. Integrating extensive ingredients from mountains and seas, it boasts a mellow and rich taste. It was invented by Zheng Chunfa, a famous chef of Fuzhou Juchunyuan in the late Qing Dynasty, and has been listed on the menu of state banquets for many times. It uses more than 30 ingredients, most of which are unusual and rare. It features exquisite cooking, and different cooking techniques like steaming, boiling, frying, sauteing, etc. In 2008, “Juchunyuan Fotiaoqiang Making Skills” were included on the National List of Intangible Cultural Heritage. When the lid is opened, you can feel that various flavors are mixed together, but they have their own characteristics. It tastes soft, tender, smooth, rich and mellow, but not greasy. All the ingredients and flavors are integrated well, reflecting the inclusiveness of Fuzhou.
Instant-boiled Sea Clam in Chicken Broth, the pearl in the crown of Fujian cuisine
Xu Ke wrote in the Anthology of Petty Matters During the Qing Dynasty that "Sea clams are a specialty of Fuzhou. It can be used to make delicious soup." Instant-boiled Sea Clam in Chicken Broth uses a double clarified broth which looks clear and smells fresh, combined with quick-boiled sea clams, and contains the four characteristics of Fujian cuisine, that is, clear, light, crisp and fresh. Known for its instant-boiling technique and flavor, it is a famous state banquet dish. The clam meat, like a blossom above the water, tastes fresh, crisp and tender, and the broth is clear and mellow. The two complement and integrate with each other, achieving an ideal state of Fujian cuisine: mellowness and a lingering fragrance.
Sauteed Sliced Neptunea Cumingi in Rice Wine Sauce, a classic Fujian dish
Sauteed Sliced Neptunea Cumingi in Rice Wine Sauce is a Fujian dish that tastes crisp, tender and fresh, and features exquisite cutting. The slices are thin and transparent, highlighting the original taste and texture of the ingredients. It uses fermented red glutinous rice residue, a famous seasoning unique to Fuzhou. The carefully prepared red rice wine sauce gives the dish a brilliant finish. The snow-white conch meat and the red rice wine complement each other, looking like beautiful flowers, tasting crisp and fresh, smelling sweet and mellow.
Lychee Sweet and Sour Pork, a traditional Fujian dish
Lychee Sweet and Sour Pork is a traditional Fujian dish in Fuzhou, which tastes sweet and sour, and originated in the early Song Dynasty, with a history of more than one thousand years. The lean pork is sliced, with regular patterns on it. After the sliced pork is fried in the pot, it naturally will curl into the shape of lychees. Then the red yeast rice wine, soy sauce, sugar, vinegar, etc., are used to make the pork good in color, flavor and taste, so that it looks like lychee, but it is more bright and beautiful, and tastes better, sour and sweet, tickling taste buds of countless diners.
Fish Balls, one the most popular snacks in Fujian cuisine
Fish balls taste fresh, smooth and delicious. "No feast is complete without fish balls." "You are eating fish, but you can’t see any fish." A fish ball symbolizes reunion and happiness. Fuzhou fish balls boast fine selection of ingredients, exquisite making, thin and uniform skin, white and bright color, smooth and crisp taste and savory but not greasy broth. Fish balls are tough and fresh, mellow and juicy, which rank among the most popular snacks in Fujian cuisine.
Pork wonton, a famous must-try snack in China
It is recorded in the Anthology of Petty Matters During the Qing Dynasty that “Pork wonton is a specialty dish in Fujian.” Pork wonton has been a special snack in Fuzhou since ancient times. With savory pork filling wrapped in a wonton shell, it is really a must-try snack in China. The dough is kneaded, rolled, and shaped into small thin square sheets with light yellow hue. The wrappers are soft, tender and tough, filled with savory pork stuffing. The cooked pork wonton is fine but not greasy, soft and crisp, which tastes fresh and delicious.