Fuzhou Flavors Make Global Waves, Gaining Widespread Popularity
Fuzhou is striving to bid for “City of Gastronomy,” while Lianjiang is establishing itself as the “World’s Fishing Capital.” With the Spring Festival approaching, Fuzhou’s local specialties, represented by kelp, pork wontons, and mee sua, are seeing a surge in both production and sales. These delicacies are not only securing orders from international markets but also being featured on CCTV.
Workers were working overtime to produce mee sua noodles.
Competing for orders in international markets
Expanding global reach
Lianjiang ranks among the top two counties nationwide in total aquatic product output, boasting several “champion products” like abalone, kelp, and fish balls.
Recently, at the production workshop of Fujian Tianyuan Aquatic Products Group Co., Ltd. in Xiaocheng Town, all production lines are operating at full capacity. After going through multiple procedures such as cleaning, soaking, blanching, and seasoning, pieces of kelp are transformed into flavorful, spicy ready-to-eat kelp knots, which will be shipped to different destinations.
“As the year draws to an end, we are entering the peak season for production and sales, with order volumes doubling compared to usual,” said Chen Yingzeng, the company’s general manager. Currently, the company is capable of producing 60,000 bags of ready-to-eat kelp, 125,000 pieces of compressed kelp, and processing and pickling 5,000 kilograms of kelp per day. Among them, the ready-to-eat kelp is sold to countries such as Japan, South Korea, and Singapore, while the dried and compressed kelp cakes are exported to countries like Australia, the UK, and the US, truly expanding the presence of Fuzhou kelp both domestically and internationally.
Mee sua and pork wontons gaining widespread popularity
Featured on CCTV
In recent days, CCTV spotlighted Lianjiang’s mee sua and pork wontons with the reports titled Fujian Lianjiang Sees Booming Production and Sales of Mee Sua and Pork Wontons: A Century-Old New Year Delicacy from Lianjiang, Fujian.
“Making mee sua is a skilled task that requires precise control over temperature, humidity, strength, and so on,” said Master Lin from the noodle workshop at Fujian Xinxiang Foods Co., Ltd. in Xinyang Village, Danyang Town. He explained that the process of making mee sua involves more than a dozen steps, including fermentation, mixing, extruding, pounding, threading, pulling, dividing, and drying.
As the Spring Festival approaches, Danyang mee sua has entered its peak sales season. “The demand for mee sua is exceeding supply, with over a hundred workers working overtime to fulfill orders. Production generally begins as early as 1 a.m., with around 5,000 kilograms produced each day,” said Lin Guifang, the company’s manager. The mee sua is not only sold nationwide but also exported to countries such as the US and Canada, allowing overseas Chinese to enjoy the delicious flavors of their hometown. (Fuzhou Evening News Reporter: Zheng Ruiyang; Correspondent: Lian Rongmei, Text/Photo)