This dish has always been classified as a feast, was created by the late Qing Dynasty Fuzhou famous chef Zheng Chunfa and others, and after that it is known around the world, the finished product is golden color, asparagus tender and crispy, chicken velvet fluffy, fresh and moist, fragrant, the production of the chicken breast, pork fat, asparagus, eggs, ham, etc., the Min cuisine of the knife to pay attention to the pursuit of taste in the dish embodied in the best! The Min cuisine's attention to knife work and the pursuit of fresh flavor is reflected in this dish.

2. Youxi Bu Duck

This famous dish has more than 100 years of production history, festivals or weddings and celebrations will be served on the dish, the dish's most important feature is the color of golden, shiny oil, aroma, eaten with garlic vinegar flavor is even better, the production of the duck need to be washed, marinated in salt, chicken powder, cooking wine for 2 hours, frying pan is hot and poured into the rice, tea, dry frying, put into the steam net, then put the marinated duck, with salt, chicken powder, cooking wine marinated for 2 hours, frying pan hot pouring rice, tea dry fried, and then put into the steam net, and then put into the steam net, and then put into the marinated duck. Into the steam net, and then put the marinated duck meat up, along the edge of the pan into the cooking oil, open a small fire smoked 20 minutes on, and so the duck meat is cooked through after you can take out the plate.

3. Jili shrimp:

The main ingredients of this dish are shrimp, breadcrumbs, eggs, carrots, bamboo shoots, mushrooms and onions, the finished product is golden, crispy outside and tender inside, the taste is extremely delicious, the production of shrimp shells and tails, open the back of the shrimp to remove shrimp threads, and then one by one to play on the knife, the process of meticulous and careful. Note that in the fried shrimp balls and seasoning sauce is best to be carried out at the same time, out of the pot quickly after the sauce poured on the surface, eat while hot flavor is even better.

4. Lychee meat

This dish has a history of 300 centuries, because the color, shape and taste are like lychee and named, the production of lean meat cut into lychee size, skin with a knife carved out of the tortoise shell, wrapped in the skin after the horseshoe, sealed with a bamboo stick, after deep-fried lychee-like, sweet and sour sauce, appetizing. If you do this dish in the summer, you can also use fresh lychees to decorate the surrounding area, a vegetarian and a meat, all in one.

5. board finger scallop

This dish is made of white radish in the shape of "board finger" cylinder, the middle of the stuffed scallop, after doing a good job, white and yellow, fresh and elegant, taste tender and soft, taste because of the sweet but not greasy, light but not thin and famous.

6. Min Drunken Spare Ribs

This is a traditional dish of Fuzhou, the finished product is orange-red in color, sweet and sour, slightly spicy, crispy outside and tender inside, adults and children love to eat. Production is the most important thing is to fry the ribs to crisp, plus brine sweat is not easy to return to the soft, with seasoning situation brine can not thicken, must be burned thick thick to, so that can be wrapped in the top of the ribs, not easy to drip, in order to fully embody the essence of the "drunken".

7. Taiji taro puree

is one of the traditional Min cuisine sweets to taro as the main material, the production of taro peeled and cut into pieces steamed, pressed into the mud, the pot poured into the lard, water, sugar, cooked into the sauce, then poured into the taro puree and stirred into a paste, loaded into a bowl, after the use of a clean plastic sheet curved into a S-shaped inserted into the taro puree in which one side of the smear on the bean paste and smoothed out, the most can be embellished a little! cucumber and cherries, although not hot, like a cold dish, the fact is that it is very hot, eat need to pay attention.

8. Dongbi Longzhu

This dish is to use fresh fruit and meat dishes with sweet and savory unity, steamed and fried combination, the entrance that is the fragrance of the longan, but also the meat of the fresh flavor, the skin crispy filling fat, a unique flavor, the production of the need for shrimp, pork, longan, kale leaves, eggs, mushrooms, breadcrumbs, etc., the filling needs to be steamed first, and then stuffed with the nucleus of the longan after, and then covered with flour, egg wash, and then the longan, and then the longan, and then the longan, and then the longan, and the longan, the longan, the longan, the longan, the longan, the longan, the longan and the longan. Then coated with flour, egg and breadcrumbs, into the frying pan fried until golden.