It's a good thing that you're not a big fan of the way you're doing it, because it's a good thing that you're not a big fan of the way you're doing it. "This bowl of soup y reflects the thickness of the underlying Min cuisine, and is extremely fresh.

Superior chicken soup boil sea mussels used Zhanggang mussels, the world's only Venice and Changle, Fuzhou, Zhanggang town to grow, Zhanggang town is located in the Minjiang River estuary, the junction of salt and fresh water, sediment precipitation into the sandbar, the output of Zhanggang mussels is the sea mussels in the best.

Two, light bad snail slice

light bad snail slice is the classic Min cuisine, each Min cuisine chef to learn the art of the beginning of the first learning is often a slice of snail, to a grain of yellow snail according to the rolling knife method of slicing into a piece of the middle, the middle is not constant, the slice is as thin as paper. This dish is not only the examination of the knife work also examined the fire, the fire a little over the conch slices will be hard. The blanched conch slices plus red lees stir-fried, conch slices crisp and sweet in the mouth, is really a handicraft dish.

Three, stir-fried double crisp

Stir-fried double crisp main ingredient is pork waist and jellyfish, extremely demanding Min cuisine master's knife and mastery of the fire, cut pork waist knife to be rapid and rhythmic, into the dish will be both crispy and beautiful, high-fire stir-frying in order to ensure that the tenderness of the pork waist and jellyfish intact, a little more than the jellyfish on the melt water.

Four, crab raw

This is the Min cuisine unique raw pickles, in the fall and winter of each year when a large number of crabs on the market, the selection of top-quality cream crabs, remove the gills and lungs and other parts of the cut into small pieces with sugar, wine and vinegar marinade, it takes about 12 hours to eat, and then the marinated crabs with the sauce poured into the seaweed cushion bottom of the green olives as a foundation for the plate, refrigerated and then consumed, the unique flavor, appetizing and refreshing.

Five, white swordfish

Minjiang is Fuzhou's mother river, water quality is excellent, the Minjiang River is rich in white swordfish, especially in the Minqing County Xiongjiang area, the Minjiang River turned a corner here, the formation of a relatively slow flow of a piece of water, the quality of white swordfish, no earthy flavor. White swordfish commonly used home stewing methods, fish meat is delicate, delicious.

Six, red sturgeon eight treasure rice

Red sturgeon, also known as green crab, in the Minjiang River Basin, there are many natural quality red sturgeon, such as Langqi Island or Changle Meihua and other places, red sturgeon steamed eight treasure rice or red sturgeon steamed vermicelli is essential to the feast in Fuzhou dishes, but also an important one of the New Year's Eve dinner, in the Fuzhou restaurants can be eaten to the.