中国·福州——热爱城市从热爱美食开始

As the gentle spring breeze sweeps across Fujian’s 121 million mu of forests and 3,752 kilometers of coastline, the curtain rises on the four seasons amidst this burst of vitality. Located in the subtropics, Fujian enjoys a warm and humid climate throughout the year, endowing the region with abundant natural ingredients and nurturing the distinctive Fujian cuisine system.

From mountain delicacies to ocean treasures, and from wild greens to gourmet dishes, Min cuisine has always followed the wisdom of “eating with the seasons,” incorporating the philosophy of health preservation into everyday meals. Now, with spring in full bloom, seasonal ingredients are at their most vibrant. From today, we launch the “Fujian Cuisine 100: Four Seasons Menu” at the beginning of spring to explore what exclusive spring delicacies Fuzhou’s renowned restaurants have to offer.

Taifu Restaurant, Kempinski Hotel Fuzhou

Elegant Spring banquet with Freshness at Its Core

This spring, Taifu Restaurant crafts an elegant seasonal menu centered on “freshness”, carefully selecting seasonal ingredients such as spring chives, bamboo shoots, broad beans, Chinese toon, and shepherd’s purse to present the dynamic flavors gifted by nature.

For starters, the Jiangnan double-boiled bamboo shoots with salted pork is recommended: the savoury taste of pork belly and black pork ribs interweaves with the freshness of spring bamboo shoots, asparagus lettuce, and green garlic sprouts, awakening the palate. Jade flower-stuffed spring bamboo shoots showcase expert knife skills, with prawn paste delicately stuffed into tender bamboo segments, adorned with green peas and goji berries. The dish is crisp, sweet, and refreshing like a spring breeze. Among the mains, braised eel with pork belly and bamboo shoots brings together rich sauce and spring freshness with fatty pork belly and delicate eel harmoniously balanced by the spring bamboo shoots. In stir-fried abalone slices with fresh broad beans, emerald broad beans are stir-fried with sliced abalone and glazed with a rich broth, delivering umami straight to the throat.

Five Zen5es, The Westin Fuzhou Minjiang

Spring Vegetables in the Dish, Presenting a Delightful Flavor

This season, the restaurant continues its fusion of Fujian and Cantonese cuisines, bringing spring vegetables like bamboo shoots, Chinese toon, spring chives, and pea shoots to center stage, and presenting a unique spring Fujian flavor on the tip of the tongue.

In diced beef with purple perilla and spring bamboo shoots, fresh tender spring bamboo shoots pair beautifully with fresh succulent beef cubes. Stir-fried abalone with Chinese toon and walnuts uses a touch of Chinese toon to enhance the aroma of locally sourced Fuzhou abalone, offering a true taste of spring with every bite. In giant grouper in sour soup with spring chives, the tender giant grouper is simmered in a sour broth, resulting in an appetizing and refreshing dish, with the spring chives adding a clean, crisp finish. Pea shoots in golden garlic broth uses a simple cooking method to retain the natural flavors of the ingredients. There is an extension from ingredient to flavor in every bite.

Xuanhe Cuisine

Spring Breezes for Miles, Freshness from Both Mountains and Seas

With spring’s return, the mountains and seas of Fujian are brimming with freshness. The squid tentacles used for the wild-caught sea squid tentacles in green sauce are sourced from Dongshan Island, ensuring the freshest and most delicious flavor. The stir-fried mixed Zhanggang clams are made with a unique variety of clams from Zhanggang, Changle, Fuzhou, and are known for their crisp, tender texture and exceptionally sweet taste.

Spirit of Hokkien

A Bite of “Freshness”, A Bite of “Tenderness”

To savor spring’s unique charm, one must not miss out on “freshness” and “tenderness.” Spring and summer broad beans are green, fresh, tender, and plump. The head chef at Spirit of Hokkien combines them with tomatoes and Nanri abalone in a soup. The tomato and broad bean abalone soup is refreshing and never cloying. Besides soups, broad beans also pair perfectly with spring bamboo shoots. In spring, bamboo shoots and broad bean rice cake casserole, the two fragrant ingredients, meld into one, and only simple seasoning can bring out the delicious taste of spring. In spring, Fuzhou locals must eat spring rolls, where bean sprouts are the star filling and complemented by chives, shredded pork, carrots, and more. Bite after bite, it’s so satisfying.