Fuzhou, A Heaven for Food Lovers!
Lychee Sweet and Sour Pork, with A Perfect Balance of Color, Aroma, and Flavor
When it comes to Fuzhou cuisine, the flavors of both the mountains and the sea are always an essential topic.
Fuzhou, a city that welcomes influences from all around, brings together the diverse flavors of Fujian’s rich natural resources. Through unique culinary techniques, it has cultivated a distinct and vibrant food culture.
The flavors of the mountains and the sea, the rich broths, the perfect balance of sweet and sour, and the glutinous, savory notes—these are the essence of what makes Fuzhou cuisine truly exceptional.
Delicious Sticky Rice with Crab and Eight Treasures
The hills around the city offer a bounty of delicacies, while the sea brings its rich flavors. Fuzhou’s cuisine is a harmonious blend of both mountain and sea treasures.
If you’re a food lover, this is a must-visit spot where you can indulge, making the trip truly worthwhile.
With the geographical advantage of being nestled between the mountains and the sea, Fuzhou has perfected the art of cooking that beautifully blends the best of both.
The vast mountains offer a bounty of wild delicacies, including mushrooms, bamboo shoots, lotus seeds, quasipaa spinosa, and river eels. Meanwhile, the long stretches of shallow coastal flats provide a steady supply of seafood, such as fish, shrimp, clams, and crabs, all year round.
Fuzhou’s Traditional Snack: Fuzhou Fish Balls.
Fresh seafood from the East China Sea is constantly delivered to the tables of Fuzhou locals. Whether stir-fried, steamed, fried, braised, or stewed, these cooking techniques bring out the natural, delicate flavors of the ingredients to perfection.
The Famous Fotiaoqiang
The deep-fried whole yellow croaker is perfectly crispy on the outside and tender inside, while the stir-fried clams with ginger and scallions are irresistibly fragrant and savory with every bite.
Delicious Stir-Fried Clams with Ginger and Scallions
Deep-Fried Whole Yellow Croaker with Appetizing Sauce, with A Perfect Balance of Color, Aroma, Flavor, and Texture
Oyster Omelet
The flavors of Fuzhou’s mountains and sea are intricately woven into the daily meals of its people. A bowl of refreshing pot edge paste, paired with crispy, golden oyster cakes and shrimp crisps, forms a classic Fuzhou breakfast, stirring nostalgic memories for many who are far from home.
Pot Edge Paste Paired with Oyster Cakes and Shrimp Crisps, A Harmonious Blend of Rich and Refreshing Flavors
Mixed Noodles with Wonton Soup: The Perfect Pairing for Lunch
Among all cooking methods, soup is the one that best preserves the original flavors.
Delicately Sweet and Mellow Pork Tripe Soup
Fuzhou locals have a deep passion for seafood soups. They focus on using the broth to bring out the freshness and letting the water absorb the flavors, ensuring the seafood maintains its natural quality, clean taste, and nourishing benefits.
Rice Noodles Served in a Rich, Savory Duck Broth
Instant-Boiled Sea Clams in Chicken Broth, often referred to as the “Pearl of Fujian Cuisine,” features fresh sea clams added to a piping hot broth made from hen, beef, and pork tenderloin, then quickly poached until ready to serve.
“Instant-boiled” perfectly captures the essence of this dish, where the savory chicken broth brings out the delicate, tender sweetness of the sea clams. The light, fresh crunch that defines Fuzhou’s flavors, combined with the clever use of broth to enhance the ingredients, is showcased fully in this dish.
Appetizing Instant-Boiled Sea Clams in Chicken Broth
A banquet may begin with a savory soup, end with a sweet one, and include several more soups along the way. The concept of “one soup, ten variations” is a hallmark of Fuzhou’s culinary tradition.
Appetizing and Tender Sour Bamboo Shoot and Fish Ball Soup
Sour and Spicy Squid Soup
Sour and Spicy Pork Skin Soup
Why do Fuzhou locals enjoy sweet and sour dishes? Seafood is a key component of Fuzhou cuisine, and sugar is expertly used to mellow out any fishy or strong flavors, while vinegar adds a refreshing tang. This harmonious blend of sweet and sour flavors awakens the taste buds and has undoubtedly won over the hearts of Fuzhou’s food lovers.
Deep-fried Tenderloin: A Perfect Fusion of Alcoholic, Sour, and Sweet Flavors
Lychee Sweet and Sour Pork, Fried Kidney and Jellyfish, Stir-fried Pork Liver, and Deep-fried Tenderloin—these “Four Kings” of Fujian cuisine are staples on the menus of local restaurants, each dish bathed in a rich, sour-sweet sauce.
Meticulously Fried Kidney and Jellyfish
It’s worth noting that the stir-fried pork liver has a clean flavor, with no trace of gaminess. The sweet and sour seasoning perfectly complements its tender texture, making it utterly irresistible with just one bite.
Tender, Sour, and Refreshing Stir-Fried Pork Liver
The delicate and creamy taro puree is a classic representation of Fuzhou’s traditional sweets and a standout in Fujian’s dessert offerings. With its soft, sticky texture, it has gained popularity on social media, making it a must-try dish for visitors to Fuzhou.
Taro Puree, Sweet but Not Overwhelming
Sweetness is an integral part of daily life in Fuzhou, found in nearly every corner of the city.
Fuzhou’s favorable climate and geography create ideal conditions for growing staple crops like rice, sweet potatoes, and taro. Through meticulous preparation, rice is transformed into cherished local sweets, such as eight-treasure rice and soft, glutinous rice balls, which are regular features on Fuzhou’s dining tables.
Eight-Treasure Rice with a Rich Flavor
Glutinous Rice Balls
In Fuzhou’s delicious snacks, the chewy texture of stir-fried rice cakes and steamed rice cakes is largely thanks to the sticky, smooth consistency provided by sweet potato starch.
Stir-Fried Rice Cakes, Full of Childhood Memories
Delicately Sweet Steamed Rice Cakes
Melt-in-your-mouth taro puree, translucent lotus root cake, and velvety sweet peanut soup—these are the perfect afternoon tea snacks for the people of Fuzhou.
Peanut Soup
From meats to seafood, and from stir-fries to barbecues, even the simplest ingredients take on a new life with a touch of red. The lingering sweetness that follows makes every bite irresistible.
In Fuzhou, those who enjoy “zao” (red yeast rice) are always blessed with good fortune.
Sauteed Sliced Neptunea Cumingi in Rice Wine Sauce, Featuring Meticulous Knife Skills
From Sauteed Sliced Neptunea Cumingi in Rice Wine Sauce, Pig Intestine in Fermented Red Rice Wine, and Kompyang with Fried Red Yeast Pork to Stir-fried Red Yeast Pork Belly—Fuzhou locals believe that almost anything can be elevated with “zao” (red yeast rice). A touch of this fermented ingredient adds a rich, aromatic depth, turning even the simplest dishes into flavorful, mouthwatering delights.
Pig Intestine in Fermented Red Rice Wine
The irresistible fragrance of wine and its vibrant red color—when Fuzhou cuisine embraces “zao,” the richness of the wine, the savory depth of the sauce, and the ingredients combine to create a completely new flavor.
Red Fermented Rice Fish
For those who’ve never tried hongzao (fermented glutinous rice dregs), its distinct flavor is a must-try experience that’s sure to captivate the taste buds.
Moderately Soft and Tender Red Fermented Rice Mutton
Fujian cuisine, shaped by the region’s geography, climate, and abundant ingredients, offers a delightful mix of flavors. Its perfect harmony of sweet, sour, salty, and savory notes makes each dish unforgettable, stirring deep nostalgia in those far from home. What’s your favorite dish?
(Disclaimer: The image copyright belongs to the original author. Reprinted from “Here’s Fuzhou.”)