Haicang District's delicacies include frozen bamboo shoots, Minnan Yuezi chicken, salted leaf fish, raw baked fish head, Tulong soup, taro casserole crab and so on. 1. Soil bamboo shoot jelly: crystal clear and elastic soil bamboo shoot jelly, accompanied by "Sandu" special flavor sauce and sweet and sour radish side dishes. 2. Minnan Yuezi Chicken: Cut the local chicken into pieces, wash the abalone, pour sesame oil into the pot, stir-fry the ginger slices, add the chicken and stir-fry, and then pour in seasonings such as carved wine.

The delicacies in Haicang District include frozen bamboo shoots, Minnan Yuezi chicken, salted leaf fish, raw baked fish head, Tulong soup, taro casserole crab and so on.

1. Ground bamboo shoots jelly: crystal clear and elastic ground bamboo shoots jelly, coupled with the special flavor sauce of Sandu and sour and refreshing radish side dishes, makes the flavor and taste of ground bamboo shoots jelly sublimate again.

2. Minnan Yuezi Chicken: The local chicken is cut into pieces and washed with water, and the abalone is slaughtered and washed. Then, sesame oil is poured into the pot, ginger slices are sauteed, and then the chicken is stir-fried, and then seasonings such as Huadiao wine and rice wine are added. Igniting rice wine with a lighter can quickly cook chicken while retaining nutrition and taste. Finally, pour the food into the casserole, put abalone on the top layer, cover the lid and simmer for 2 minutes.

3. Salted-water leafy fish: ginger, sesame oil and salt, which adopt the unique cooking technology in southern Fujian, not only remove the fishy smell of the fish, but also lose the delicious taste of the fish itself. Original flavor, burnt and sweet taste.

4. Baked fish head: There are many signature specialties in the store. Liu's taro buns and Minnan fried rice fruit, which are the exclusive secret recipes, are all well-received word-of-mouth dishes. The most famous is the raw baked fish head. Sprinkling wine and smearing salt can not only remove the fishy smell, but also enrich the layers and the mutual penetration of tastes, so as to bring out the freshness of the fish head, which is oily, green, ginger yellow and garlic white. In addition, the unique sauce of Xinhujing is stewed with the fish head in the pot, and the unique taste of the fish head is further sublimated, and the fish head meat is tender and the soup is rich and sweet.

5. Tulong Soup: Tulong Soup is the treasure of the town shop in Dongyu Fishing Port of Haicang. The scientific name of Tulong is "crab-eating bean-toothed eel". It is a rare treasure in the sea that looks like a snake and lives at the junction of salt and fresh water. It has the reputation of ginseng on the sea floor and dragon in the sea.

6. Crab in taro casserole: China has a long history of eating crabs. Minnan people prefer the dynamic crab in taro casserole made of cream crab, cabbage crab, cabbage crab and three layers of meat and wood flower fish, plus Hejia secret sauce and unique cooking skills.