Regional dishes & banquets 地方菜与宴席

Shuiyang Three Treasures Pot 水阳三宝

Shuiyang Three Treasures Pot (水阳三宝) is a stewed pot from the town of Shuiyang (水阳镇) in Xuanzhou District (宣州区), Xuancheng (宣城), that brings together three local products: duck-foot bundles (鸭脚包), duck wings (鸭翅) and Shuiyang pressed tofu (水阳干子).

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Jixi Layered One-Pot 绩溪一品锅

Jixi Layered One-Pot (绩溪一品锅) is the Jixi (绩溪) county form of the one-pot (一品锅), a dish in which vegetables, meat, tofu and egg dumplings are stacked in layers in a single pot and stewed together.

Fotiaoqiang 佛跳墙

The appeal is concentrated savory depth and a mixture of tender, chewy and gelatinous textures.

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 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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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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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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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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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.

Fuzhou Wok-Edge Rice-Sheet Soup 锅边糊

Thin rice-batter sheets cooked against a wok and scraped into a clam-based Fuzhou soup.

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