Hotpot, noodles & dough dishes 火锅、粉面与面点

Shacha noodles 沙茶面

The bowl is thickly aromatic, nutty and savory, sometimes gently sweet or spicy rather than simply chili-hot.

Putian braised noodles 莆田卤面

The bowl is moist and deeply savory, with soft but resilient noodles and small contrasting pieces throughout.

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Stir-fried Xinghua vermicelli 炒兴化粉

The noodles are delicate but absorbent, carrying flavor throughout rather than relying on a large sauce pool.

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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 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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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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Fine Wheat Vermicelli 线面

Fine Wheat Vermicelli (线面) is the very thin, long, hand-pulled wheat noodle of Fuzhou (福州), dried and tied in bundles.

Mazu Noodles 妈祖面

Mazu Noodles (妈祖面) are associated with wishes for peace, good fortune, health and a long life.

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Shaxian Noodles with Peanut Sauce 沙县拌面

Fine Shaxian wheat noodles tossed with a glossy savoury sauce; this illustrated version uses peanut paste and scallions.

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Zhangzhou Thick-Broth Noodles 卤面

Zhangzhou alkaline wheat noodles served under a lightly thickened savoury broth with dried seafood and egg.

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Zhangzhou Hand-Held Noodle Cakes 手抓面

Zhangzhou's cooked noodles pressed into a thin cake and rolled around fried tofu with several sauces.

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Changtai Thick-Broth Noodles 长泰卤面

Changtai Thick-Broth Noodles (长泰卤面) is listed among the local specialties of Zhangzhou, Fujian. The term 面 points to noodles or flour-based food. 卤 describes seasoned braising.

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