中国·福州——热爱城市从热爱美食开始

As the backyard of Fuzhou, the capital of Fujian, and a key agricultural production area designated by the province, Minqing enjoys the convenience of being close to the city while also boasting the unique charm of its scenic mountains and waters. This distinctive blend is deeply reflected in its culinary culture. With access to rivers and the sea, the people of Minqing have brought these unique flavors to Fuzhou and beyond. Thus, Minqing cuisine emerged, preserving its unique regional identity while seamlessly integrating into the broader culinary landscape. It has become an indispensable and vibrant part of the gastronomic tapestry of Fuzhou and the wider Fujian region.

In Fuzhou, for those seeking authentic Minqing flavors, the “Meixi Banquet” is undoubtedly a place rich in story and ambition. As the founder puts it, it’s not just a “light luxury restaurant designed by a renowned designer,” where private rooms are named after Minqing towns and plum blossom motifs are visible throughout; it also embodies the vision of “competing with Michelin and Black Pearl restaurants,” aiming to “elevate Minqing cuisine to new heights through innovative fusion.” The founder candidly shared, “Many people come here to experience authentic Minqing cuisine and praise dishes like Minqing rice noodles, tomatoes, olives, and traditional desserts. We build our reputation on quality, and repeat customers drive our success.” The Meixi Banquet is striving to become the place in Fuzhou where one can enjoy the landscapes of Minqing and experience its authentic flavors in a refined setting.

This time, we’re taking you behind the scenes at “Meixi Banquet” to explore the mountain and sea delicacies of Minqing cuisine. Join us as we taste three signature dishes that beautifully showcase the “mountain-sea fusion” flavor. Let’s go!

Dried Scallops, Sipunculus Nudus, and Taro Shreds

This dish, a traditional signature of Fujian cuisine, beautifully captures the “mountain-sea fusion and the blending of local and foreign influences,” mirroring the unique landscape of Fuzhou, where the mountains meet the sea. The dried scallop locks in the fresh, aromatic essence of the seafood, becoming firm after dehydration and regaining a tender, springy texture once re-cooked. The taro, rich in starch, is shredded and braised, resulting in a soft, sticky, and refreshing taste. Shredded taro is stir-fried with dried scallops, which have been soaked and rehydrated, and simmered to perfection. Once cooked, Sipunculus Nudus (sandworms) are blanched and added to the broth, allowing the seafood’s fragrance to infuse the taro. The result is a soft, chewy texture, with the fresh, aromatic flavors filling your mouth. The key of this dish lies in its enhanced nutritional value. The blend of local ingredients and premium seafood creates a unique flavor, turning a simple dish into a delightful experience. This Fujian dish also carries the deep gratitude of the people of Fujian for the gifts of the mountains and sea, along with a profound connection to the flavors of home.

Steamed Erythroculter Ilishaeformis in Red Rice Wine Chicken Broth

Erythroculter ilishaeformis is known for its tender and delicate flesh, with the best texture found in fish weighing over 2 kg. The fish is carefully cut into appropriately sized cubes, with the bones meticulously removed for easier serving and eating. This ensures a dining experience that is both convenient and refined. The Erythroculter ilishaeformis only needs to be steamed, but the key lies in the seasoning. During the steaming process, a rich chicken broth, along with a selection of carefully chosen ingredients, is blended into a flavorful sauce that infuses the fish. Then, premium Minqing zaocai (mustard greens preserved using red rice wine residue) are finely chopped, simmered into a thick paste, and carefully placed on top of each delicate piece of fish. During the high-heat steaming process, the fish’s natural flavors are fully released, absorbing the essence of the chicken broth, while the aroma and color of the zaocai enhance the dish’s appeal. The combination of these three elements—like seeds nourishing the soil—creates a burst of flavor, layering freshness, tenderness, and fragrance for a rich, comforting taste.

Stewed Tofu with Lobster Meat

To prepare a pot of tofu stew, the process starts with simmering chicken or duck to create a rich broth. Alternatively, pork marrow bones are often used to make a rich stock. Pork lard is heated, followed by a stir-fry of over ten ingredients, including garlic, shredded pork, cabbage, and shiitake mushrooms. Traditionally, dried oysters were used for seasoning, but as expectations for dish quality have risen, there’s now a growing preference for fresh lobster meat instead. Once the ingredients are stir-fried to perfection, their aromas meld together. Hot stock is then poured in, bringing the dish to a boil before the tofu is torn into small pieces and added. Tearing, rather than cutting, helps the rough edges absorb more of the flavorful broth. The dish is simmered gently over low heat, allowing the tofu to soak up the stock and expand. Finally, a pre-prepared sweet potato starch mixture is added, thickening the broth to a velvety consistency, and the dish is finished with a sprinkle of crispy peanuts and finely chopped scallions. “Minqing Stewed Tofu” is rich in plant-based protein, fat, and a variety of essential amino acids, making it great for boosting vitality and promoting healthy, radiant skin. It’s a traditional Fujian dish that’s perfect for people of all ages.

At “Meixi Banquet,” as you indulge in these three classic dishes, you’re not just savoring exquisite food. You’re immersing yourself in the harmonious blend of Minqing’s mountains and waters. As the founder envisioned, it has become a window for Minqing cuisine in the provincial capital, serving as a platform that shows Minqing’s culture in the city. “Sharing the flavors of Minqing and highlighting its exquisite ingredients is both our goal and our pride.” With every bite and every spoonful, the essence of the mountains and seas comes to life at Meixi Banquet.