Fish & seafood 河鲜海鲜

Matsu Fish Balls 马祖鱼丸

Matsu Fish Balls (马祖鱼丸) are hand-shaped fish balls from Matsu (馬祖), linked to the islands’ Fuzhou (福州) food tradition. A 2023 Matsu Daily account describes both filled and unfilled versions, made with local fish and starch.

Reference photo of a similar dish · 同类菜品参考照片

Seafood Hot Pot 海鲜锅

Seafood Hot Pot (海鲜锅) is listed among the local specialties of Lienchiang County, Taiwan. The name includes 海鲜 (seafood).

Fish with huoxiang herb 藿香鱼

Tender fish takes on a distinctive herbal fragrance with mint-like or anise-like notes, set against the richer sauce and any accompanying vegetables.

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Macun fish head 马村鱼头

Soft cheek meat and gelatinous skin provide the main textures, with many bones and cartilage sections to work around.

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Quanzhou braised rice-field fish 全州黄焖禾花鱼

The fish has tender flesh and a concentrated coating, with many small bones that require care.

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Longsheng sour fish 龙胜酸鱼

The fish has a concentrated tang and fermented aroma, with firmer flesh than fresh fish and seasoning that varies by maker.

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Xiushui fish skin 秀水鱼皮

The appeal is a springy, slightly gelatinous bite rather than the flaky flesh of a fish fillet. Savory, sour or aromatic dressing supplies most of the flavor.

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