Buddha Jumping Wall: Also known as Fu Shou Quan, it is a local dish in Fuzhou, Fujian Province, which belongs to the Fujian cuisine family. According to legend, it was developed by Zheng Chunfa, the owner of The Juchun Garden Restaurant in Fuzhou, during the light years of the Qing Dynasty, and according to Mr. Fei Xiaotong, the person who invented this dish was a group of beggars who asked for food.
Buddha jumping wall usually uses abalone, sea cucumber, fish lip, yak skin glue, apricot abalone mushroom, hoof tendon, mushroom, cuttlefish, Yaozhu, quail egg, etc. gathered together, added broth and Fujian old wine, simmered over low heat.
After the dish is cooked, it is soft and tender, rich and fragrant, and the meat is not greasy, and the taste is flavorful.
Dragon-body anchovy shrimp: it is a traditional famous dish in Fuzhou, Fujian Province, and belongs to the Fujian cuisine family. Chenglai's body resembles a dragon, and its tail resembles the wind, and it has the effect of nourishing the body, strengthening the waist and strengthening the kidneys, supplementing the yang, and conditioning impotence and premature ejaculation.
Drunken ribs: is a traditional dish of Fuzhou City, Fujian Province, belonging to the Fujian cuisine - Fuzhou cuisine, mainly popular in Fuzhou Shiyi area. It is made of pork ribs with horseshoe, tomato sauce, rice wine, soy sauce, sesame oil, minced garlic, sugar, balsamic vinegar and other ingredients, and the taste is sour, sweet and slightly spicy.
Lychee meat: It is a traditional dish with special characteristics in Fuzhou, Putian and other places in Fujian Province, and belongs to Fujian cuisine. It has a history of 200 to 300 years. Because of the white water chestnut and pork cut into a cross knife, it is named after cooking because of its shape like a lychee.
The preparation method is to cut the lean pork with a cross flower knife, cut into oblique pieces, because the depth and width of the pork are uniform and appropriate, fried and rolled into a lychee shape, accompanied by red rot, balsamic vinegar, sugar, soy sauce, sesame oil, wet starch and other spices.
Chicken Bird's Nest: Fujian cuisine. Steam the bird's nest until thorough, drain the broth. Cut the chicken breast into strips, sizing with duck egg white and dry starch, spread in a frying pan, fry until white, wash and place in a soup bowl. Spread bird's nest on chicken shreds and sprinkle with ham shreds. Put the soup into the pot, add soy sauce and MSG to boil, pour the bird's nest and shredded chicken and serve. The dishes are light and mellow, the texture is fresh and tender, and the style is elegant.
Emerald pearl abalone: is a traditional famous dish in Fuzhou, Fujian Province, belonging to the Fujian cuisine family. With abalone and dried scallops as the main ingredients, it is made by precision and shaped like emerald, hence the name.
Fuzhou traditional famous dish. With abalone and dried scallops as the main ingredients, it is made by seiko and shaped like emerald, hence the name. Abalone is the crown of the Eight Treasures, and dried scallops are one of the Eight Treasures. This dish is rich in nutrition, beautiful shape and delicious taste, and is a feast. In 1983, at the National Culinary Technology Appraisal Conference, it was identified by the judges and experts as a famous dish with excellent color, aroma, taste and shape, and rich in local characteristics of Fuzhou.
Huaishan goji berry stewed white pigeon: is a dish made of goji berries and Huaishan as the main ingredients, belongs to the home cooking.
Chicken soup sea mussel: is a Fujian specialty dish, belongs to the Fujian cuisine - Fuzhou cuisine. It is a soup dish that must be served at traditional banquets in Fuzhou. It is a delicacy made with sea mussels and chicken as the main ingredient, and beef, pork tenderloin and other accessories. Made from fresh sea mussels and made with piping hot chicken broth, the taste is salty and umami.
Bamboo Fragrant Nanri Bao: Fujian Top Ten Classic Dishes. Nanri Bao is produced in Nanri Island, Putian City, Fujian Province, because of its fresh water quality, moderate water temperature, fresh kelp, seaweed, dragon's whiskers as bait, close to natural green food, meat tender, delicious taste and enjoy a reputation.
Xianglu river eel: is a traditional specialty dish of Fuzhou, Fujian Province, which belongs to the Fujian cuisine family. River eel is a fujian specialty and a nourishing food. Xianglu river eel is a typical Minpai steamed soup dish. It not only maintains the original taste, but also ensures that the nutrition is not lost, which is a tonic product.
Chrysanthemum perch: it is a traditional dish in Fuzhou, Fujian Province, and belongs to the Fujian cuisine family. Shaped like a chrysanthemum, the flowers are quite pretty. The body of the perch is elongated, flattened, large in mouth, protruding in the jaw, silvery grey, with small dark spots on the back and dorsal fin. Inhabiting the coastal sea, it also enters fresh water, spawns in the early spring at the junction of salty and light rivers, and is distributed along the coast of China, and is harvested in large quantities in summer and autumn. Sea bass from the ancients, ancient books have been recorded, "Fireworks" contains the Sui Emperor's evaluation of the perch: the so-called golden jade, southeast of the good taste also; sweet and sour taste, yellowish color, quite elegant, crisp and tender, sweet and sour, healthy spleen appetizer conditioning.
Chicken in the oil field: it is a dish that belongs to the Fujian cuisine system. The main ingredient is field chicken, the ingredients are garlic, etc., the seasoning is soy sauce, white sugar, starch, etc., the dish is mainly made by frying, the taste is garlic flavor, the meat is delicious.
Meat rice and fish lips: it is a common famous dish for festive banquets in Fuzhou, and belongs to the soup dish of Fujian cuisine. The taste is fresh and has a rich nutrient content.
Fried eel: It is a Fuzhou dish that belongs to the Fujian cuisine family. The main ingredient is river eel, seasoned with shallots, ginger, garlic, lees, Hokkien old wine (rice wine), etc., and this dish is made by adding ingredients to a pan and frying.
Youxi Bu duck: Fujian traditional famous dish, belongs to the Fujian cuisine family. The production of "Bu Duck" in Youxi, Fujian Province, has a history of more than 100 years. Local Festivals, weddings and birthdays, generally smoke "Bu Duck" to entertain guests. The so-called "bu duck" is a duck made of rice and tea leaves. "Bu Duck" has a characteristic scent of smoke.
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