Chinese Food 中国美食

Zhangzhou four-fruit dessert soup 漳州四果汤

The experience alternates between soft beans, chewy or slippery jelly and juicy fruit. Sweetness depends on the syrup, so a colourful bowl can still be very sweet even when much of it looks like fruit.

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Yongding taro dumplings 永定芋子包

The wrapper is softer and more yielding than a wheat dumpling skin, with a subtle taro flavour around the seasoned centre.

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Yongding beef doutang soup 永定牛肉兜汤

The soup combines a savoury broth with soft, smooth beef pieces. Its texture is a key part of the dish's identity.

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Yongding marinated duck feet 永定泡鸭爪

Expect springy skin and tendons with a sharp, savoury seasoning. The bones remain part of the snack.

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Yellow Croaker with Silver Threads 大黄鱼吐银丝

A fried whole yellow croaker and fine threads made from a second fish form a decorative sweet-sour Ningde dish.

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Half Moon in the River Soup 半月沉江

A Xiamen vegetarian soup arranged with dark shiitake and pale wheat gluten to suggest a half moon.

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Bamboo-Scented Nanri Abalone 竹香南日鲍

Scored Nanri abalone is braised, placed in a bamboo vessel with thickened abalone sauce and briefly steamed with a simple vegetable finish.

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Wuyi Smoked Goose 武夷熏鹅

Wuyi goose gently cooked in aromatic stock, seasoned with chilli and smoked over glutinous rice.

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Hakka Raw Fish Slices 客家生鱼片

Thin raw grass-carp slices are served chilled with a soy, mustard and sesame-oil dip in the documented Hakka preparation.

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Fujian Oyster Omelette 海蛎煎（蚵仔煎）

This Quanzhou oyster omelette combines oysters, sweet-potato starch, egg and green garlic, with crab and pork in the reviewed version.

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Jiumentou Nine-Cut Beef Hotpot 涮九门头

Jiumentou Nine-Cut Beef Hotpot (涮九门头) is a traditional hot pot from Liancheng County (连城县) in Longyan (龙岩), Fujian, in which beef from nine parts of the animal is cooked with rice wine and several Chinese herbs.

Sliced Sea Snail with Red Rice Lees 淡糟香螺片

Thin sea-snail slices, bamboo shoots and shiitake are quickly finished in a light red-rice-lees sauce.

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