1. Chicken mince and golden bamboo shoots

This dish has always been listed as a top-notch dish at banquets. It was created by Zheng Chunfa, a famous chef in Fuzhou in the late Qing Dynasty, and others. It has since become famous all over the world. Golden in color, winter bamboo shoots are tender and crisp, chicken minced meat is soft, fresh and refreshing, and fragrant. Chicken breast, pork fat, winter bamboo shoots, eggs, ham, etc. are needed to make it. Fujian cuisine’s emphasis on knife skills and the pursuit of freshness are important in this dish. This is clearly reflected in the above.

2. Youxi Bu Ya

This famous dish has a history of more than 100 years. It is served during festivals or weddings and birthdays. This dish is the largest Its characteristics are golden color, shiny oil, and fragrant aroma. When eating it, it will have a better flavor with garlic vinegar. When making it, you need to wash the duck, marinate it with salt, chicken powder, and cooking wine for 2 hours. Heat the wok and pour in the rice. , dry-fry the tea leaves, put in the steaming net, then put the marinated duck meat on top, pour cooking oil along the edge of the pot, smoke on low heat for 20 minutes, wait until the duck meat is cooked, take it out and put it on a plate.

3. Geely Shrimp:

The main raw materials of this dish are shrimp meat, bread crumbs, eggs, carrots, bamboo shoots, mushrooms and onions. The finished product is golden in color, crispy on the outside and tender on the inside. The taste is extremely delicious. When making it, the shrimps are shelled and tailed, the backs of the shrimps are opened to remove the shrimp lines, and then each one is cut with a flower knife. The craftsmanship is meticulous and exquisite. Note that it is best to fry the shrimp balls and the sauce at the same time. After taking it out of the pot, quickly pour the sauce on the surface. It will taste better when eaten hot.

4. Lychee meat

This dish has a history of 300 hundred years. It is named because its color, shape and taste are similar to lychees. When making it, cut the lean meat into lychee-sized pieces and use The knife is carved into the shape of a turtle shell, and the peeled water chestnut is wrapped in it, sealed with a bamboo skewer, and fried to resemble a lychee. It is mixed with sweet and sour sauce to whet your appetite. If you make this dish in the summer, you can also use fresh lychees to decorate the surroundings, one vegetable and one meat, perfect as nature.

5. Banzhi scallops

This dish is made of white radish into a cylinder shaped like a "banzhi", with scallops stuffed in the middle. When cooked, it is white and yellow, fresh and elegant. , the taste is fresh and tender, and the taste is famous for being sweet but not greasy, light but not thin.

6. Min drunken pork ribs

This is a traditional famous dish in Fuzhou. The finished product is orange in color, sweet and sour, slightly spicy, crispy on the outside and tender on the inside. It is loved by adults and children. The most important thing when making it is to fry the ribs until they are crispy, so that they will not soften after adding the marinade. The marinade should not be thickened with condiments. It must be thickened so that it can be wrapped on the ribs and not easy to drip. , can fully embody the essence of "drunk".

7. Tai Chi taro paste

It is one of the traditional sweets of Fujian cuisine. It uses taro as the main material. When making it, peel and cut the taro into pieces, steam it, press it into a puree, and put it in the pot. Pour lard, water, and sugar into the sauce, then pour in the taro paste and stir into a paste. After putting it into a bowl, bend a clean plastic sheet into an S shape and insert it into the taro paste. Spread bean paste on one side. Smooth it out, and garnish it with some cucumber and cherries. Although it is not hot, just like a cold dish, it is actually extremely hot, so you need to be careful when eating.

8. Dongbi Dragon Ball

This dish is a combination of fresh fruits and meat dishes, sweet and salty, steamed and fried, with the fragrance of longan in the mouth, and It has the umami flavor of meat, the skin is crispy and the filling is plump, giving it a unique flavor. Shrimp, pork belly, longan, kale leaves, eggs, shiitake mushrooms, bread crumbs, etc. are needed to make the filling. The filling needs to be steamed first, and then stuffed and pitted. Then coat the longan in flour, egg liquid and bread crumbs, then fry in oil until golden brown.