Quanzhou not only has cultural buildings, but also delicious food and deep alleys.

As the saying goes, the aroma of wine is not afraid of deep alleys. In the same way, eating delicious food is not afraid of long distances. What I want to take stock of today is Quanzhou cuisine. How to eat when you go to Quanzhou. Save this guide to help you enjoy Quanzhou.

Lao Kee Noodle Soup This is my favorite food during the braised cooking trip.

Noodle paste, as the name suggests, is to cut the noodles into very thin pieces and put them into the soup to form a paste.

Don't use chopsticks when eating, because the thin and soft noodle thread cannot be picked up at all.

Various ingredients can be added to the noodle batter, including meat, vegetables, and seafood. As a classmate who grew up by the sea and now lives in Shanghai, I highly recommend shrimps and tofu.

Stan Ginger Duck There are several restaurants in Quanzhou that serve ginger duck. The reason why I chose this one for Luzhui is because the location of this restaurant is very good. It is right next to the Qingjing Temple. You can enjoy it in the evening.

Go to the Qingjing Temple for a stroll, eat ginger duck for dinner, and then watch the night view of the Qingjing Temple (the lights will be on at night).

The taste of ginger duck is a bit close to that of drier braised chicken. Of course, if it was only on the level of braised chicken, Luzhu wouldn't recommend it as a five-star dish.

The ginger duck has a strong ginger aroma, and the pot is full of steam. It tastes steaming hot and feels very refreshing! Also: the ginger duck is vacuum packed. If you think it is delicious, you can bring it back. It can be stored at room temperature for 5 to 6 days.

Refrigerate for about 15 days.

Linjia has eaten a lot of Fujian snacks these days, and I want to sit down and have a serious meal.

I found this store on Dianping.com, with more than 1,500 reviews, and it still received a five-star rating.

After eating this meal, the experience of braised cooking is #super!Good!Easy!#.

The first picture is of native pig soup, which is characterized by stewing pork in chicken soup. The pork is neither burnt nor greasy, and the soup is very delicious.

The second picture is a fruit and vegetable salad. I have never eaten such a fresh, juicy, sweet and sour fruit salad in a restaurant in Hong Kong. It’s a big, thin-skinned fruit salad. It’s amazing! The third picture is pan-fried chicken. It tastes great.

It's a bit like ginger duck, with ginger slices also placed under the chicken.

The specialty of Hou A Po Meat Zongzi is the signature Hou A Po Meat Zongzi and seafood Zongzi.

The rice dumplings are relatively large and have very rich connotations! The seafood rice dumplings contain scallops, salted egg yolk, fresh meat, and octopus tentacles.