Sipunculid worm jelly is a delicacy popular in Southeast Fujian. it is a kind of seafood which is said to be invented by Zheng Chenggong, a patriotic hero of China.
The spring roll of Fujian style is made from spiced meat, water chestnut and scallions wrapped in fried soybean. This dish is always served on some special occasions such as festival celebrations and wedding and funeral ceremonies.
Drunken chicken is a traditional dish in eastern Fujian's Fuzhou city. It is made from braised chicken with red yeast rice and wine. With a lustrous reddish colour, the chicken tastes tender, and the wine gives it a rich mellowness.
Meatyan is a traditional snack in Fuzhou, Fujian province.
In recent years, more chefs like Hong have ventured beyond the province, exploring the essence of their traditional cuisine while incorporating innovative elements, with the aim of introducing this historically rich, seafood-centric cuisine to a broader audience.
Thirteen characteristic dishes from Pingtan county in Fujian province were served to delight taste buds in Beijing on Saturday.
Fujian, located in East China and renowned for its rich culinary heritage, has nurtured a millennium-old salt culture, where salt is not merely a seasoning, but also a living piece of history.
A coastal province in the southeastern part of the country, Fujian has been a popular tourist destination. Here are some famous restaurants in the province for visitors.
Mashed Taros is a traditional dessert in Min cuisine or Fujian cuisine. The taros are steamed then mashed with white sugar, eggs and lard.