The Grand Jar Fotiaoqiang Takes the Spotlight! This Fujian-style Spring Banquet Revitalizes Seasonal Freshness
On March 20, the Spring Equinox, the “Beginning of Spring in Mindu” Lakeside Delicacy Banquet was unveiled at Wenru Mindu Banquet adjacent to Jin’an Lake. At the event, the opening ceremony of the grand jar Fotiaoqiang astonished all present participants. More than ten exquisite Fujian dishes, including jasmine instant-boiled sea clam in chicken broth, showcased the freshness of spring, creating a grand celebration that promoted the artistry and culture of Fujian cuisine.
Restoring a Classic
The Fotiaoqiang from Old Fuzhou People’s Memories
Known as the “King of Fujian Cuisine,” Fotiaoqiang boasts a history of over a century and has been featured in state banquets for foreign heads of state. In the 1980s, to meet the needs of such banquets, the two “Qiangs” of Min Cuisine, Qiang Ququ and Qiang Mugen, reformed the cooking and plating methods of the dish, leading to the popularity of the small jar version. Before this, Fujian cuisine Fotiaoqiang was more commonly served in large jars.
At the banquet, witnessed by several masters of Fujian cuisine, industry experts, and well-known figures in the culinary circle, the opening ceremony of the grand jar Fotiaoqiang officially commenced. Rooted in traditional Fujian culinary techniques, the dish features over a dozen premium ingredients such as dried abalone, Liaoning sea cucumber, pork tendon, shark’s lip, and flower mushrooms. The soup base has been further refined to improve the proportion of soup ingredients and enrich the flavor layers, resulting in a rich harmony of meaty aroma, depth, and umami, conveying a strong sense of experience of Fujian cuisine culture.
According to Guo Kewen, manager of the Wenru dining brand, he has dedicated himself in recent years to reviving the classic grand jar Fotiaoqiang. He has frequently invited Fujian cuisine masters for tasting, discussion, and guidance. In 2024, his restaurant Wenru No. 9 was awarded a Michelin One-star rating. With a full-course menu centered on Fotiaoqiang, the restaurant represents Fuzhou’s culinary hospitality to the world, earning wide recognition from professional judges and consumers alike for its craftsmanship and culture.
Awakening Fujian Flavors in Spring
Showcasing Local Seasonal Freshness
Beyond the grand jar Fotiaoqiang, this spring-themed banquet featured over ten meticulously crafted Fujian dishes made with seasonal ingredients sourced locally from Fuzhou, including jasmine instant-boiled sea clam in chicken broth, traditional ginger pigeon leg, and spring-made soy milk with eastern Fujian fish, offering a springtime symphony of flavors from both land and sea.
The “Queen of Fujian Cuisine”, instant-boiled sea clam in chicken broth, uses a triple broth made from old hen, beef, and pork shoulder. Once the broth reaches a rolling boil, raw clam meat is quickly blanched in it, resulting in a light yet fresh flavor profile that highlights Fujian cuisine’s mastery in soup-making. Infused with Fuzhou’s unique local product, single-petal jasmine with a distinct “rock candy sweetness”, the dish adds a more refreshing and elegant spring atmosphere to it.
The traditional ginger pigeon leg draws inspiration from ginger duck, recreating the essence of the southern Fujian flavor. Using a 100-day pigeon known for its tender meat, the dish is prepared with aged ginger laid at the base, then slow-cooked in a clay pot, yielding meat that falls off the bone and a rich ginger fragrance.
The large yellow croaker, a representative sea fish in Fujian cuisine, is produced in Ningde. In the spring-made soy milk with eastern Fujian fish, the natural season order is respected while traditional techniques are transcended. A broth made from hand-ground soy milk and mountain spring water is used to cook the freshly caught wild offshore “Mindongyiyu” large yellow croaker in the far sea. As the broth boils, the aromas of soy and fish meld, resulting in a dish that is tender, fresh, and creamy white.
“With spring as the prelude, this banquet breathes new life into traditional Fujian cuisine within a contemporary context. It not only showcases the beauty of Fujian cuisine but also creates a space for cultural exchange,” guests at the event remarked.