Fujian cuisine
Seafood-based, pay attention to soup cooking, taste fresh and light. Representative dishes include Buddha jumping over the wall, litchi meat, sand tea noodles, etc.
White Chop Hetian Chicken
Hetian chicken, one of the world's five famous chickens, is white-chopped to retain its original flavor, with golden and oily skin, tender meat and elastic teeth, bloodshot bone marrow, ginger rice wine dip, fresh fragrance and no firewood.
Fuding Meat Slices
Lean meat and starch are repeatedly beaten, squeezed into strips and cooked in boiling water. The soup head is added with rice vinegar, chili, coriander and laver. The taste is smooth, tender and elastic, sour and spicy, and appetizing. It is a delicious food that can be seen everywhere in the streets of eastern Fujian.
Pingtan's time has come.
Sweet potato powder skin, wrapped in seaweed, radish, pork, oysters and other seafood fillings, steamed soft glutinous fresh flavor, is a characteristic of Pingtan Island festival snacks.
Shaxian Flat Meat
The skin is as thin as paper and almost transparent. The meat stuffing is beaten with a wooden mallet to tighten the teeth. The clear soup is fresh and refreshing. It is often mixed with peanut butter to form a "flat meat and noodles" set meal, which is a popular national snack.
Oyster omelet
Fresh oyster sweet potato powder, egg, scallion and iron plate are quickly fried, crisp outside and tender inside. The oyster is fresh, sweet and juicy, matched with sweet and sour chili sauce, and tastes the taste of the sea in one mouthful.