Discover Chinese food
Local dishes, ingredients and the stories behind them.
Sea clams in chicken broth 鸡汤汆海蚌
The liquid is clear but savory, while the clams should remain tender and gently sweet rather than rubbery. This is a restrained dish, not a heavy seafood stew.
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Fuzhou sweet taro paste 芋泥
The dessert is dense, silky and deeply taro-flavored, with richness that can be greater than its pale appearance suggests. It retains heat well.
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Dingbian rice-flake soup 鼎边糊
The rice pieces are delicate and slippery, absorbing the savory liquid. Seafood, mushrooms or other additions can give the broth depth without making the flakes chewy like noodles.
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Minnan sea-worm jelly 土笋冻
The jelly is cool and springy, with a mild marine savoriness and a firmer bite from the worms inside. Condiments often provide the strongest flavor.
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Changting dried tofu 长汀豆腐干
The texture is close and chewy, with a pronounced bean aroma and savory seasoning. It offers a stronger bite than soft bean curd.
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Liancheng dried sweet potato 连城地瓜干
The pieces are sweet and chewy, sometimes with a firmer outer surface and softer center. They are closer to dried fruit in eating style than a crisp potato chip.
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Mingxi dried pork jerky 明溪肉脯干
The texture is firm and fibrous, with a savory-sweet meat flavor that grows as it is chewed. Thinner pieces are easier to tear.
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Fuzhou peanut-sauce noodles 福州拌面
The noodles are tender and lightly springy, with a nutty, savory dressing rather than a thick soup.
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Fuzhou thin-wrapped wontons 福州扁肉
The wrappers are delicate and slippery, with a small savory center rather than a heavy dumpling bite.
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Fuzhou sweet peanut soup 花生汤
The nuts become soft and creamy while still holding their shape, giving a gentle earthy flavor against the sweet soup.
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Fuzhou fine-vermicelli soup 捞化
The strands are soft and delicate, while the toppings provide most of the chew and flavor. The stock ties the individual choices together.
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Quanzhou fine-vermicelli soup 泉州面线糊
Expect a spoonable soup rather than long, springy noodle strands. The taste is savoury and often seafood-rich, while additions such as fried dough provide a crisp contrast until they soak up the broth.
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