Fish & seafood 河鲜海鲜

Seafood in Light Soy Broth 海鲜酱油水

Xiamen's jiangyoushui method simmers seafood in a lightly coloured soy broth; the illustrated version uses fish, ginger and green garlic.

AI dish illustration / AI 菜品示意图 — not a restaurant photograph

Chengliu Razor Clams 蛏熘

Chengliu Razor Clams (蛏熘) is a soup of starch-coated razor clams from Putian (莆田), Fujian.

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Loach with Rice Noodles 泥鳅粉干

Loach with Rice Noodles (泥鳅粉干) is listed among the local specialties of Sanming, Fujian. It is grouped here with fish & seafood; retain the complete Chinese name when comparing local menus.

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Chongwu Steamed Fish Rolls 崇武鱼卷

Chongwu fish rolls combine worked sea-fish paste, sweet-potato starch and small pork and scallion pieces, shaped into cylinders and steamed.

AI dish illustration / AI 菜品示意图 — not a restaurant photograph

Anhai Sea Worm Jelly 安海土笋冻

Anhai Sea Worm Jelly (安海土笋冻) is a cold savoury jelly made from a small burrowing sea worm, eaten in Anhai (安海) in Jinjiang (晋江), part of Quanzhou (泉州) in southern Fujian.

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Shenhu Fish Balls 深沪鱼丸

Shenhu fish balls use worked sea-fish paste and sweet-potato starch, cooked and served in a clear meat-bone broth.

AI dish illustration / AI 菜品示意图 — not a restaurant photograph

Oyster Omelette 蚵仔煎

Oyster Omelette (蚵仔煎) is a snack of fresh oysters fried with starch and egg, usually eaten with a sour-spicy sauce.

Dongshan Seafood 东山海鲜

Dongshan Seafood (东山海鲜) is the catch of Dongshan County (东山县) in Zhangzhou, Fujian; a Fujian Daily report from one of its fishing villages describes a table of steamed, blanched, salt-baked and braised seafood with two local snacks alongside.

Shanghang Yubai Fish Cakes 上杭鱼白

Shanghang Yubai Fish Cakes (上杭鱼白) is listed among the local specialties of Longyan, Fujian. The name includes 鱼 (fish).

Xiapu Seafood 霞浦海鲜

Xiapu Seafood (霞浦海鲜) is the fish, shellfish and seaweed of Xiapu County (霞浦县) in Ningde (宁德), Fujian.

Gutian Pinghu Red Rice Fish 古田平湖鱼

Gutian Pinghu Red Rice Fish (古田平湖鱼) is listed among the local specialties of Ningde, Fujian. The name includes 鱼 (fish).

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Jiangxi fish-head soup 白浇雄鱼头

The cheeks and other soft areas have a tender texture, while skin and connective tissue enrich the broth. The flavor is savory rather than dominated by a dark sauce.

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