Fujian Cuisine - Notable Dishes

Notable Dishes

One of the most famous dishes in Fujian cuisine is "Buddha Jumps Over the Wall", a complex dish making use of many ingredients, including shark's fin, sea cucumber, abalone, and Shaoxing wine.

Fujian is also notable for yanpi (Chinese: 燕皮; pinyin: yànpí), a thin wrapper made with large proportions of lean pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" similar to things made with surimi. Yanpi is used to make rouyan (Chinese: 肉燕; pinyin: ròuyàn), a type of wonton.

Notable dishes in Fujian cuisine
English Traditional Chinese Simplified Chinese Pinyin Pe̍h-ōe-jī Description
Buddha Jumps Over the Wall 佛跳牆 佛跳墙 fótiàoqiáng hu̍t-thiàu-chhiûⁿ Contains over 30 ingredients, including shark's fin, abalone, sea slug, dried scallops, duck, chicken breast, pig's trotters, mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked the aroma lingers, and upon detecting the smell, a Buddhist monk forgot his vow to be a vegetarian and leapt over a wall to taste the dish.
Oyster omelette 蚵仔煎 蚵仔煎 hézǎijiān Omelette with oyster filling
Popiah / Lunpiah 薄餅 / 潤餅 薄饼 / 润饼 báobǐng / rùnbǐng pȯh-piáⁿ Crepe with bean sauce or soy sauce filling
Ban mian 板面 板面 bǎnmiàn Flat-shaped egg noodle soup
Bak kut teh 肉骨茶 肉骨茶 ròugŭchá bah-kut-tê Literally means "meat bone tea". A soup of pork ribs simmered in a broth of herbs and spices including star anise, cinnamon, cloves and garlic. It is usually eaten with rice or noodles.
Stuffed fish balls 包心鱼丸 包心魚丸 bāoxīn yúwán Fish balls filled with meat
Ngo hiang 五香 五香 wǔxiāng ngó͘-hiong Fried roll in five-spice powder filled with pork and vegetables. Also known as quekiam or kikiam (a localized pronunciation in the Philippines) and lor bak in some Southeast Asian countries such as Malaysia and Singapore.
Red yeast chicken 紅糟雞 红糟鸡 hóngzāojī Chicken cooked in red yeast rice
Minshengguo 閩生果 闽生果 mǐnshēngguǒ Stir fried raw peanuts
Fragrant snails in wine 淡糟香螺片 淡糟香螺片 dànzāo xiāng luópiàn Snails cooked with wine lees
Meat strips with green pepper 青椒肉絲 青椒肉丝 qīngjiāo ròusī Pork strips with green pepper. It has been adapted to become "pepper steak" in Chinese restaurants in the West.
Clams in chicken soup 雞湯汆海蚌 鸡汤汆海蚌 jītāng cuān hǎibàng Clams cooked in chicken stock
Crispy skin fish rolls 脆皮魚卷 脆皮鱼卷 cuìpí yújuǎn Fried bean curd skin with fish fillings
Dried scallop with daikon 干貝蘿蔔 干贝萝卜 gānbèi luóbò Diakon steamed with conpoy (dried scallop) and Chinese ham
Drunken ribs 醉排骨 醉排骨 zuì páigǔ Pork ribs marinated in wine
Eastern Wall Dragon Pearls 東壁龍珠 东壁龙珠 dōngbì lóngzhū Longan fruit with meat fillings
Braised frog 黄燜田雞 黄焖田鸡 huángmèn tiánjī Frog braised in wine
Five Colours Shrimp 五彩蝦松 五彩虾松 wǔcǎi xiāsōng Stir fried diced shrimp and vegetables
Five Colours Pearls 五彩珍珠扣 五彩珍珠扣 wǔcǎi zhēnzhūkòu Squid braised with vegetables
Yanpi 燕皮 燕皮 yànpí A thin wrapper made with large proportions of lean pork
Misua 麵線 面线 miànxiàn mī-sòaⁿ A thin variety of Chinese noodles made from wheat flour

There are many eating places around the province that sell these specialities for two yuan, and which are thus known as "two-yuan eateries". In Xiamen, a local speciality is worm jelly (simplified Chinese: 土笋冻; traditional Chinese: 土笋凍; pinyin: tǔsǔndòng), an aspic made from a species of marine peanut worm.

Read more about this topic:  Fujian Cuisine

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