Main

Ai fruit

Glutinous rice dumplings made with pseudognaphalium affine, commonly filled with minced meat, bamboo shoots and garlic, common during the qingming festival

Drink

Arctic Ocean Orange Soda

Main

Bian rou

Pork dumpling soup

Main

Boiled-sliced Hetian chicken

Hetian chicken is boiled, chopped into pieces and served with a sauce made with ginger, sesame oil, scallions

Main

Boji ban

Steamed sticky rice milk crepes filled with shredded meat, bamboo shoots, mushrooms, bean sprouts

Main

Braised frog legs

Stir fried frog legs with wine, soy sauce, ginger, chili peppers

Main

Buddha jumps over the wall

Buddha jumps over the wall, also known as buddha's temptation or fotiaoqiang (chinese: 佛跳牆; pinyin: fótiàoqiáng), is a variety of shark fin soup in fujian cuisine. this dish has been regarded as a chinese delicacy known for its rich taste, and special manner of cooking. the dish's name is an allusion to the dish's ability to entice the vegetarian buddhist monks from their temples to partake in the meat-based dish, and implies that even the strictly vegetarian gautama buddha would try to jump over a wall to sample it. it is high in protein and calcium. it is one of china's state banquet dishes. concerns over the sustainability and welfare of sharks limited its consumption and led to various modified versions without the usage of shark fin as ingredient.

Side, Snack, Appetizer

Changting dried bean curd

Bean curd is seasoned with spices and herbs, then dried

Main

Chargrilled oysters

Oysters cooked over a grill

Main

Chwee kueh

Chwee kueh (chinese: 水粿; pinyin: shuǐguǒ; pe̍h-ōe-jī: chúi-kóe; lit. 'water rice cake'), also spelt chwee kwee or chwee kweh, is a type of steamed rice cake originating in teochew cuisine that is served with preserved radish.

Side, Snack, Appetizer

Ciba

Ciba (chinese: 糍粑; pinyin: cíbā; "ba" means cake), also known as nianba ("nian" means new year), is a traditional chinese snack made by glutinous rice pounded into paste. it is often molded into shapes of balls or cuboids. ciba is often fried or steamed before being served.

Main

Clams in chicken soup

Clams cooked in chicken broth

Main

Crispy fish rolls

Fried bean curd skin with a fish filling

Main

Diced chicken and fish lips

Chicken soup with fish lips

Breakfast

Ding bian hu

Diāng-biĕng-gù (simplified chinese: 鼎边糊; traditional chinese: 鼎邊糊; lit. 'pot side paste', foochow romanized: diāng-biĕng-gù), also known as guo bian hu (simplified chinese: 锅边糊; traditional chinese: 鍋邊糊; pinyin: guō biān hú; lit. 'wok side paste') and ding bian cuo (simplified chinese: 鼎边銼; traditional chinese: 鼎邊锉; pinyin: dǐng biān cuò; lit. 'pot side scraping'), is a characteristic dish of fuzhou cuisine, a branch of fujian cuisine, consisting of a rice flour batter poured around the side of cooking wok to form a thin noodle, then scraped into a stock to simmer and served in broth. other ingredients to flavour the stock are often served in the broth; commonly included is a form of seafood, some meat (such as meatballs, usually pork) and various vegetables. besides fujian, it is also popular in taiwan. in taiwanese hokkien, it is known as tiánn-pinn-sô (in the taiwanese romanization system; chinese: 鐤邊趖), and has been served to foreign dignitaries at state banquets. during ming and qing dynasty, diāng-biĕng-gù was introduced to longyou and jinhua in central zhejiang by traders, called hu (chinese: 糊) in longyou and fujian geng (chinese: 福建羹) in jinhua. however, the ingredients were changed due to the lack of access to seafood.

Side, Snack, Appetizer

Dongshan Bai Lu Sun

Dongshan white asparagus, canned asparagus that is grown in zhangzhou, fujian, china

Main

Drunken ribs

Pork ribs marinated in wine

Side, Snack, Appetizer

Dumpling sauce

Sauce made for dumplings (gyoza, jiazi), many different dipping sauces exist

Main

Eastern wall dragon pearls

Longan fruit with meat filling

Dessert, Sweet

Fa gao

Fa gao (simplified chinese: 发糕; traditional chinese: 發粿; pinyin: fāgāo; pe̍h-ōe-jī: hoat-koé), also called fat pan (發粄; fa ban) by the hakka, prosperity cake, fortune cake, cantonese sponge cake, is a chinese steamed, cupcake-like pastry. because it is often characterized by a split top when cooked, it is often referred as chinese smiling steamed cake or blooming flowers. it is commonly consumed on the chinese new year. it is also eaten on other festivals, wedding, and funerals by the hakka people.

Main

Fish ball

Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary binder such as tapioca flour, corn, or potato starch.fish balls are popular in east and southeast asia, where it is eaten as a snack or added to soups or hotpot dishes. they are usually attributed to chinese cuisine and the fish ball industry is largely operated by people of chinese descent.: 286  european versions tend to be less processed, sometimes using milk or potatoes for binding. nordic countries also have their own variation.

Main

Five colors pearls

Squid and vegetable stir fry

Main

Five colors shrimp

Stir fried shrimp and vegetables

Main

Fragrant snails in wine

Main

Ginger braised duck

Duck braised with ginger, sesame oil, rice wine, chili peppers, sugar, vegetables

Main

Gua bao

Gua bao (chinese: 割包 or 刈包; pinyin: guàbāo; pe̍h-ōe-jī: koah-pau; lit. 'cut bread'), also known as pork belly buns, ambiguously, bao, or erroneously as the bao bun ("bao" means "bun" so the translated name "bun bun" is redundant, and "bao" in the chinese language without any qualifiers is generally used to refer to baozi) is a type of lotus leaf bun (simplified chinese: 荷叶包; traditional chinese: 荷葉包; pinyin: héyèbāo) originating from fujian cuisine. it is also a popular street food in singapore, malaysia, taiwan, and nagasaki chinatown in japan. it consists of a slice of stewed meat and condiments sandwiched between flat steamed bread known as lotus leaf bread or hé yè bǐng (荷叶饼). the lotus leaf bun is typically 6–8 centimetres (2.4–3.1 in) in size, semi-circular and flat in form, with a horizontal fold that, when opened, gives the appearance that it has been sliced. the traditional filling for gua bao is a slice of red-cooked pork belly, typically dressed with stir-fried suan cai (pickled mustard greens), coriander, and ground peanuts.

Side, Snack, Appetizer

Guanxi Mi You

Guanxi honey pomelo (citrus grandis), grown in pinghe county, fujian, china

Main

Hakka meatballs

Meatballs made with shredded radish, pork, seafood, beef, fish

Main

Hakka taro dumplings

Dumplings made with a taro wrapper filled with pork, shrimp, turnip, bamboo shoots, mushrooms, onions, may be boiled or fried, common during the chinese spring festival

Side, Snack, Appetizer

Hujiao bing

Hújiāo bǐng or pepper bun (chinese: 胡椒餅; pinyin: hújiāo bǐng; pe̍h-ōe-jī: hô͘-chio-piáⁿ; lit. 'black pepper cake or biscuit') is a type of baked bun that originated in city of fuzhou, the capital of china's fujian province. it is a street food that has become popular in taiwan and can be found in night markets or mini food stalls throughout taiwan. the common ingredients are flour, water, and a leavening agent for the outer dough shell, and a meat protein (usually pork or beef) marinated with sugar, soy sauce, white pepper or black pepper, and scallion for the inside filling.

Main

Jiulongjiang fragrant fish

A popular freshwater fish, serve with noodles

Side, Snack, Appetizer

Lamp cake

Small fried cakes made with soybean paste, scallions and salt

Main

Laohua

Rice noodles in a pork bone broth with, for example, seafood, meat, offal, vegetables, mushrooms

Drink

Lapsang souchong tea

Drink

Lei cha

Lei cha (chinese: 擂茶; pinyin: léi chá; lit. 'pounded tea'; pronounced [lěɪ ʈʂʰǎ]) or ground tea is a traditional southern chinese tea-based beverage or gruel that forms a part of hakka cuisine. in english, the dish is sometimes called thunder tea since "thunder" (雷; léi) is homonymous with "pounded" (擂; léi).

Main

Lizhi rou

Lychee pork or lizhi rou (chinese: 荔枝肉; pinyin: lìzhī ròu; eastern min: liĕk-chiĕ-nṳ̆k) is one of the most well known dishes in fujianese cuisine. small pieces of deep-fried pork and sliced water chestnut are served in a sweet and sour sauce. as is typical in fujian, red yeast rice is used to add flavor and give a bright red color. the pork pieces curl up when cooked and are stained red, thus resembling lychee skins, hence the name. the taste mixes sweet and sour, which is common in southern chinese cuisine; the sauce is commonly made with ketchup, soy sauce and rice vinegar. additional vegetable ingredients are yams, tomatoes, and green onions.

Drink

Mai Dong sports drink

Main

Min sheng guo

Stir fried peanuts

Side, Snack, Appetizer

Misua noodles

Misua (also spelled mee sua or miswa; chinese: 麵線; pe̍h-ōe-jī: mī-sòaⁿ) or also known as, wheat vermicelli are a very thin variety of salted noodles made from wheat flour. it originated in fujian, china. the noodles differ from mifen (rice vermicelli) and cellophane noodles in that those varieties are made from rice and mung beans, respectively.

Main

Ngoh hiang

Ngo hiang (chinese: 五香; pe̍h-ōe-jī: ngó͘-hiang), also known as heh gerng (chinese: 蝦卷; pe̍h-ōe-jī: hê-kǹg) lor bak (chinese: 五香滷肉; pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (tagalog pronunciation: [ˈkɪk.jam]) is a unique hokkien and teochew dish widely adopted in indonesia, malaysia, the philippines singapore, and thailand; in addition to its place of origin in southern china. it is essentially a composition of various meats and vegetables and other ingredients, such as a sausage-like roll consisting of minced pork and prawn (or fish) seasoned with five-spice powder (hokkien: chinese: 五香粉, ngó͘-hiong-hún) after which it is named, rolled inside a beancurd skin and deep-fried, lup cheong, cucumber, century egg, ginger, deep-fried egg, deep-fried beancurd, fishball and many others. it is usually served with chili sauce and a house-special sweet sauce. many stalls in singaporean food courts and hawker centres sell fried bee hoon with ngo hiang; this combination is common for breakfast and lunch. in indonesia, people enjoy ngo hiang with sambal sauce. the philippine versions were originally introduced by hokkien migrants and are generally known as kikiam. however, the variant called ngohiong from cebu has diverged significantly from the original dish. instead of using beancurd skin, it uses lumpia wrappers. a street food dish also sometimes called "kikiam" or "tempura" in the philippines is neither of those dishes, but is instead an elongated version of fishballs. the street food version of kikiam was made from pork, not fish.

Side, Snack, Appetizer

Nguri

Nguri (chinese: 牛乳; pinyin: niúrǔ; lit. "bovine milk") is a buffalo's milk cheese of fujian province, china. it is in a ball-shape approximately the size of a table tennis ball and has a soft, leathery texture. it is made by shaping with a cheese cloth the mixture of milk and vinegar that has been marinated in a salty brine. it is served as a condiment to plain rice congee. a small bite of this condiment could complement a large mouthful of plain congee, as it is very salty. it is also sometimes referred to as giam-ngu-ring (simplified chinese: 咸牛奶; traditional chinese: 鹹牛奶; pinyin: xiánniúnǎi; lit. "salty milk"), and is said to originate from jiaomei in zhangzhou, fujian.

Dessert, Sweet

Nian gao

Nian gao (年糕; also niangao; nin4 gou1 in cantonese), sometimes translated as year cake or new year cake or chinese new year's cake, is a food prepared from glutinous rice flour and consumed in chinese cuisine. it is also simply known as "rice cake". while it can be eaten all year round, traditionally it is most popular during the chinese new year. it is considered good luck to eat nian gao during this time of the year because nian gao (年糕) is a homonym for "higher year" or "grow every year" (年高), which means "a more prosperous year". the character 年 is literally translated as "year", and the character 糕 (gāo) is literally translated as "cake" and is identical in sound to the character 高, meaning "tall" or "high". nian gao (年糕) also has the exact homonym for "sticky cake" (粘糕); the character 粘 (nián), meaning "sticky". this sticky sweet snack was believed to be an offering to the kitchen god, with the aim that his mouth will be stuck with the sticky cake, so that he cannot badmouth the human family in front of the jade emperor. it is also traditionally eaten during the duanwu festival. originally from china, it spread to or gave rise to related rice cakes in southeast asian countries and sri lanka due to overseas chinese influences.

Main

Ningua raw fish slices

Grass carp sashimi, serve with mustard, soy sauce, sesame oil

Dessert, Sweet

Ox tongue pastry

Ox-tongue pastry (chinese: 牛脷酥; pinyin: niúlìsū; jyutping: ngau4 lei 6 sou1) or horse-ear pastry (chinese: 马耳; pinyin: mǎěr), also referred to as chinese doughnut, is a chinese pastry that is popular in south china in the provinces of guangdong and fujian. it is a fried dough food that is elliptical in shape and resembles an ox tongue or a horse ear. the pastry texture is chewy, with a soft interior and a crunchy crust. ox-tongue pastry is lightly sweetened, and eaten as part of breakfast with soy milk. the pastry is made in a similar way as youtiao, however, sugar is added to the flour.

Main

Oyster omelette

The oyster omelette, as known as o-a-tsian (chinese: 蚵仔煎; pe̍h-ōe-jī: ô-á-chian), o-chien (chinese: 蚵煎; pe̍h-ōe-jī: ô-chian) or orh luak (simplified chinese: 蚝烙; traditional chinese: 蠔烙; peng'im: o5 luah4) is a dish of hokkien and teochew origin that is renowned for its savory flavor in its native chaoshan and minnan region, along with taiwan and many parts of southeast asia such as the philippines, thailand, malaysia and singapore due to the influence of the hokkien and teochew diaspora. variations of the dish exist in some southern regions of china.

Main

Peanut soup

Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. it is a staple of african cuisine but is also eaten in east asia (taiwan), the united states (mainly in virginia) and other areas around the world. it is also common in some regions, such as argentina northwest, bolivia and peru, where it can sometimes be served with bone meat and hollow short pasta or fries. in ghana it is often eaten with fufu or omo tuo and is often very spicy. groundnut soup is also a native soup of the benin (edo) people in nigeria and it is often eaten with pounded yam. some of the essential ingredients used in making it are piper guineense (uziza seed) and vernonia amygdalina (bitter leaf).it is prepared from groundnut which is mashed into a paste, usually termed as groundnut paste. groundnut soup is eaten with fufu, banku, kenkey and so on. it is a delicacy that ghanaian and people in other african countries consume, such as in sierra leone. in ghana, it is known as “nkatenkwan,” in the akan language.

Main

Popiah

Popiah (pe̍h-ōe-jī: po̍h-piáⁿ) is a fujianese/teochew-style fresh spring roll. popiah is often eaten in the fujian province of china (usually in xiamen) and its neighbouring chaoshan (and by the teochew and hoklo diaspora in various regions throughout southeast asia) and in taiwan (due to the majority of taiwanese being hoklo), during the qingming festival. the origin of popiah dates back to the 17th century.

Main

Pork strips with green peppers

Stir fried strips of marinated pork with green peppers

Main

Qingzheng jia li yu

Steamed strengthening fish

Main

Red wine chicken

Chicken cooked with red yeast rice and lees, a fermented rice paste, many also use other types of meat

Side, Snack, Appetizer

Red yeast rice

Rice that is fermented with monascus pupureus bacteria, which makes both red rice wine and lees, a thick, fermented rice paste that is used to flavor many dishes

Side, Snack, Appetizer

Rouzong

A type of zongzi (rice dumpling) filled with pork, shrimp, egg, serve with satay sauce and coriander

Main

Scallops with daikon radish

A dish using rehydrated dried scallops and daikon radish

Main

Sha cha noodles

Satay noodles with chicken, beef, seafood, pork, vegetables

Side, Snack, Appetizer

Shuqu cake

Cake made with the shuqu herb, common during tomb sweeping day

Dessert, Sweet

Tangyuan

Tangyuan (traditional chinese: 湯圓; simplified chinese: 汤圆; pinyin: tāngyuán; lit. 'soup ball') is a traditional chinese dessert made of glutinous rice shaped into a ball that is served in a hot broth or syrup. they come in varying sizes, anything between a marble to a ping pong ball, and are sometimes stuffed with filling. tangyuan is traditionally eaten during the lantern festival, but because its name is a homophone for union (traditional chinese: 團圓; simplified chinese: 团圆; pinyin: tuányuán) and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, chinese new year, and the dōngzhì (winter solstice) festival.

Dessert, Sweet

Taro steamed buns

Drink

Tieguanyin

Tieguanyin (simplified chinese: 铁观音; traditional chinese: 鐵觀音; pinyin: tiěguānyīn; cantonese yale: titgūnyām; pe̍h-ōe-jī: thih-koan-im; lit. 'iron goddess of mercy'; standard chinese pronunciation [tʰjè.kwán.ín]) is a variety of chinese oolong tea that originated in the 19th century in anxi in fujian province. tieguanyin produced in different areas of anxi have different gastronomic characteristics.

Side, Snack, Appetizer

Tu sun dong

Jellied sea worms, serve with satay sauce and coriander

Main

Wind-dried duck

Ducks are de-feathered, seasoned and air-dried, the meat is used in wind-dried duck porridge, for example

Main

Wind-dried duck porridge

Porridge made with air-dried duck meat, bamboo shoots, mushrooms, minced meat, garlic

Breakfast

Wontons

A wonton (traditional chinese: 餛飩; simplified chinese: 馄饨; pinyin: húntun) is a type of chinese dumpling commonly found across regional styles of chinese cuisine. it is also spelled wantan or wuntun in transliteration from cantonese 雲吞 / 云吞 (wan4 tan1) and wenden from shanghainese 餛飩 / 馄饨 (hhun den). there are many different styles of wonton served throughout china, though most foreigners are only familiar with cantonese wontons because of the predominance of cantonese restaurants overseas. originating from china, wontons has also become popular in other east and southeast asian cuisines.

Breakfast

Xiasu

Savory doughnuts or fritters made with minced shrimp, water chestnuts, scallions, five spice

Main

Xiayang beef balls

Meatballs made with minced beef and potato flour

Main

Yangyu

A steamed mixture of pork, dried fish or shrimp, fried peanuts, scallions, mushrooms and winter bamboo shoots

Main

Yanpi

Yanpi (chinese: 燕皮; pinyin: yànpí; lit. 'swallow skin') is a type of wonton skin used in chinese cuisine. lean pork meat taken from the shanks is mixed with glutinous rice, pounded to a paste, then sprinkled with starch. the meat gives yanpi a taste and texture similar to that of surimi. the thin yanpi skins are used to wrap bianrouyan ((chinese: 扁肉燕; pinyin: biǎnròuyàn; lit. 'flat meat'), a type of meat wonton which are often used in taiping yan, a soup eaten on special occasions in fujian. yanpi is a speciality of northern fujianese cuisine, particularly putian cuisine. wang shitong (chinese: 王世統) popularized yanpi in the first decades of the 20th century by drying it, allowing it to be stored for long periods rather than used on the day it was made.

Breakfast

Youtiao

Youtiao (simplified chinese: 油条; traditional chinese: 油條; pinyin: yóutiáo), known in southern china as yu char kway is a long golden-brown deep-fried strip of dough made from wheat flour, first eaten in china and (by a variety of other names) also popular in other east and southeast asian cuisines. conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. youtiao may be known elsewhere as chinese cruller, chinese fried churro, chinese oil stick, chinese doughnut, chinese breadstick, and fried breadstick. in other asian countries, they may also be called bicho, you char kway, cakwe, cakoi, kueh, kuay, shakoy or pathongko, among others.