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[[File:Fujian Food.jpg|frameless|center|Fujian Food]]
{{#seo:
|title=Fujian Food (Fujian / Min Cuisine 闽菜) - Chinese Food Wiki
|keywords=Fujian Food,Fujian cuisine,Min cuisine,闽菜,Fuzhou cuisine,Buddha Jumps Over the Wall,佛跳墙
|description=Explore Fujian food by city, including Min cuisine, seafood dishes, street snacks, noodles, tea, rice wine, condiments and regional food traditions.
}}


== Introduction ==
{{Breadcrumb|parent=Chinese Food Map}}


Fujian cuisine is one of the eight major cuisines in China, which was formed by the mixture of Han culture in the Central Plains and ancient Yue ethnic culture in Fujian. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Minxian County, Fuzhou, Fujian Province, and later developed into three schools: Fuzhou, South of Fujian and West of Fujian, that is, Fuzhou cuisine in a broad sense. As the people of Fujian often travel to and from the sea, the eating custom has gradually formed a unique cuisine with open characteristics. Fujian cuisine is famous for cooking delicacies. Soup is the essence of Fujian cuisine, and there is a description of Fujian cuisine: one soup with ten varieties.
{{Infobox food region
| name          = Fujian Food
| simplified    = 福建美食
| traditional  = 福建美食
| pinyin        = Fújiàn měishí
| image        = Fujian Food.jpg
| caption      = A selection of foods associated with Fujian
| level        = Province
| parent        = [[Chinese Food Map|China]]
| capital      = Fuzhou
| cuisine       = Min cuisine (闽菜)
| last_verified = 2026-09-26
| dishes        = [[Buddha Jumps Over the Wall]], [[Lychee Pork]], chicken soup with sea clams, red-lees chicken
| snacks        = [[Fuzhou Fish Balls]], meat swallow, [[Ding Bian Hu]], [[Popiah]], Shaxian flat meat
| ingredients  = seafood, red yeast rice lees, shrimp sauce, bamboo shoots, mushrooms
| drinks        = Wuyi rock tea, Tieguanyin, Fuding white tea, Fuzhou jasmine tea
| alcohol      = Fujian old wine, Hakka winter rice wine, regional red-yeast rice wine
| heritage      = Six Fujian tea-making traditions form part of UNESCO-listed traditional Chinese tea processing<ref name="tea-ich" />
| subdivisions  = Fuzhou, Xiamen, Quanzhou, Zhangzhou, Putian, Sanming, Nanping, Longyan, Ningde, Pingtan
| related      = [[Guangdong Food]], [[Jiangxi Food]], [[Taiwan Food]], [[Zhejiang Food]]
}}


== Characteristics ==
'''Fujian Food''' is the umbrella for the food traditions of Fujian Province. It includes Min cuisine, coastal seafood cookery, Fuzhou dishes, Minnan food, Puxian cooking, western Fujian Hakka food, northern mountain foods, street snacks, noodles, tea and rice-wine traditions. Provincial sources describe Min cuisine as including Fuzhou, Minnan, Puxian, Hakka and northern Fujian traditions, together with local snack systems such as Shaxian, Zhangzhou, Fuding and Jian'ou foods.<ref name="min-overview" /><ref name="min-asean" />


Fujian cuisine is characterized by clear soup and dishes, light taste and crispy fried food. It is good at cooking seafood delicacies. Its cooking techniques are characterized by steaming, stir-frying, quick-frying, simmering, oil-frying and stewing.
Min cuisine (闽菜) is one of China's Eight Great Cuisines, but the term does not make every local food in the province identical. Fujian's coast, river valleys and mountain counties support distinct ingredients and techniques; city and county names therefore remain important throughout this overview.<ref name="min-overview" />


== History ==
{{Food hub cards
|link1=#Min cuisine|label1=Min cuisine|desc1=Regional schools, ingredients and methods
|link2=#Fujian Food by City|label2=Cities and regions|desc2=Foods from nine cities and Pingtan
|link3=#Representative dishes|label3=Representative dishes|desc3=Banquet dishes and local specialties
|link4=#Street foods and snacks|label4=Street foods|desc4=Fish balls, flat meat and market snacks
|link5=#Noodles, rice foods and breads|label5=Noodles and staples|desc5=Rice noodles, wheat noodles and filled foods
|link6=#Tea and drinks|label6=Tea and drinks|desc6=Rock tea, white tea, oolong and jasmine tea
|link7=#Alcohol and rice wine|label7=Alcohol|desc7=Old wine and regional rice-wine traditions
|link8=#Condiments and ingredients|label8=Condiments|desc8=Red lees, shrimp sauce and local produce
}}


As early as after the "Yongjia Rebellion" in the Jins and Southern & Northern Dynasties, a large number of well-dressed scholars in the Central Plains entered Fujian, bringing the advanced technologies and culture of the Central Plains, which mixed and exchanged with the ancient Yue culture of Fujian, promoted the local development. In the late Tang and the Five Dynasties, the Wang Shenzhi brothers from Gushi, Guangzhou, Henan Province, led troops into Fujian to establish the “State of Min”, which played a positive role in promoting the further development and prosperity of Fujian culinary culture.
== Food geography ==


At the end of the Qing Dynasty and the beginning of the Republic of China, Fujian successively emerged a number of famous restaurants with local characteristics and famous chefs with high culinary skills.
Fujian's food geography is often described through several regional traditions. These are reference groupings rather than fixed borders, and ingredients and techniques circulate between neighboring cities and counties.<ref name="min-overview" />


* '''Fuzhou and eastern Fujian:''' clear and carefully prepared soups, seafood, red-yeast rice lees, sweet-sour seasoning, fish balls and meat swallow.
* '''Southern Fujian (Minnan):''' Xiamen, Quanzhou and Zhangzhou foodways, including seafood, shacha seasoning, oyster dishes, noodles, braised foods and sweets.
* '''Puxian:''' Putian and Xianyou traditions between the Fuzhou and Minnan spheres, including seafood, braised noodles, rice noodles and festival foods.<ref name="putian-overview" />
* '''Western Fujian:''' Longyan and neighboring Hakka areas, with poultry, tofu, rice foods, preserved ingredients and dishes connected to mountain farming.<ref name="longyan-overview" />
* '''Central and northern Fujian:''' Sanming, Shaxian, Nanping and Wuyishan traditions, including small snacks, mountain produce, bamboo shoots, mushrooms, river fish and tea.<ref name="nanping-overview" />
* '''Northeastern coast and islands:''' Ningde and Pingtan foodways centered on seafood, fish products, seaweed, local snacks and, in Ningde, white and black tea areas.


== Region ==
== Fujian Food by City ==


The examples below cover Fujian's nine prefecture-level cities and the Pingtan Comprehensive Pilot Zone. They are selected local associations, not an exhaustive inventory. County-level names are retained where they identify a specific food tradition.<ref name="new-min-cuisine" /><ref name="nine-cities-market" />


=== Mindong (the Eastern Fujian) ===
=== Fuzhou ===


The flavor of Fujian cuisine is represented by Fuzhou cuisine, which is also the main body of Fujian cuisine. Fuzhou cuisine is not only popular between Fujian and Taiwan areas, but also popular in other domestic areas and throughout the Chinatowns overseas.
* Buddha Jumps Over the Wall (佛跳墙), lychee pork (荔枝肉), drunken ribs (醉排骨), chicken soup with sea clams (鸡汤汆海蚌) and red-lees dishes.
* Fuzhou fish balls (福州鱼丸), meat swallow (肉燕), Ding Bian Hu / pot-edge rice soup (鼎边糊), taro paste and oyster cake.<ref name="fuzhou-overview" /><ref name="fuzhou-shops" />


=== Xiamen ===


=== Minnan (the Southern Fujian) ===
* Shacha noodles (沙茶面), oyster omelet (海蛎煎), sea-worm jelly (土笋冻), peanut soup, thin noodles and spring rolls.
* Coastal ingredients and Minnan seasonings connect Xiamen food with neighboring Quanzhou and Zhangzhou traditions.<ref name="classic-food-index" />


Mainly refers to the Xiamen, Quanzhou and Zhangzhou zones. Minnan cuisine is popular in southern Fujian, Taiwan as well as parts of Southeast Asian areas. The taste of Minnan cuisine has the characteristics of freshness and lightness, which is similar to Chaozhou cuisine, but mainly seafood and seafood processed food.
=== Quanzhou ===


* Mianxianhu / noodle paste (面线糊), beef soup, vinegar pork, runbing, fried five-spice rolls and stone-flower jelly.
* County traditions include Chongwu fish rolls, Yongchun aged vinegar and Anxi tea foods.<ref name="food-routes" />


=== Minxi (the Western Fujian) ===
=== Zhangzhou ===


Minxi cuisine is also known as the Changting Charm, represented by Longyan dishes, and is mainly popular in western Fujian. Minxi cuisine is similar to the Hakka style of [[Guangdong Food|Guangdong cuisine]].
* Zhangzhou hand-grab noodles (漳州手抓面), oyster omelet, four-fruit soup (四果汤), cat porridge (猫仔粥), triangle rice cake and Minnan braised noodles.
* County foods include Pinghe sweet pomelo, Dongshan seafood, Baishui tribute candy and Zhangpu meatballs.<ref name="classic-food-index" /><ref name="food-routes" />


=== Putian ===


=== Minzhong (the Central Fujian) ===
* Putian braised noodles (莆田卤面), Xinghua rice noodles (兴化米粉), red rice cakes (红团), oyster cake and seafood dishes.
* Puxian cuisine developed between the Fuzhou and Minnan food regions and is also represented by Mazu-themed banquet traditions.<ref name="putian-overview" /><ref name="min-overview" />


Minzhong cuisine is represented by the dishes of Sanming and Shaxian. Minzhong cuisine is mainly popular in Sanming area.
=== Sanming ===


* Shaxian flat meat (沙县扁肉), Shaxian peanut-sauce noodles (沙县拌面), steamed dumplings and other Shaxian snacks.
* Ninghua and Taining foods include Hakka rice dishes, tofu banquets, lei cha and local winter rice wine; other county products include Jianning lotus seeds and Mingxi dried meat.<ref name="food-routes" />


=== Minbei (the Northern Fujian) ===
=== Nanping ===


Minbei cuisine is represented by the dishes of Nanping, and is mainly popular in northern Fujian.
* Jian'ou light bread, flat duck, taro dumplings and soy-milk noodles; Shunchang stuffed egg; Shuiji flat meat; Wuyishan rice cakes.
* Mountain ingredients include bamboo shoots, mushrooms, river fish and tea. Wuyi rock tea is closely connected with the area's food landscape.<ref name="nanping-overview" /><ref name="food-routes" />


=== Longyan ===


=== Puxian ===
* Changting tofu banquets, Liancheng Nine Gates dishes (九门头), Yongding beef balls, Xinluo clear-broth rice noodles and Zhangping rice cakes.
* Western Fujian Hakka food makes extensive use of poultry, tofu, rice, preserved foods, mountain produce and aromatic plants.<ref name="longyan-overview" /><ref name="nine-cities-market" />


Puxian cuisine is represented by the dishes of Putian, and is mainly popular in Puxian area.
=== Ningde ===


== Famous Food ==
* Ningde large yellow croaker, Fuding pork slices, Gutian light bread, Xiapu seafood and She-community black rice.
* Tea traditions include Fuding white tea and Tanyang Gongfu black tea.<ref name="tea-ich" /><ref name="nine-cities-market" />


{| class="wikitable"
=== Pingtan ===
|-
! English !! Traditional Chinese !! Simplified Chinese !! Pinyin !! Pe̍h-ōe-jī !! Description
|-
| Bak kut teh || [[Bak Kut Teh|肉骨茶]] || [[Bak Kut Teh|肉骨茶]] || ròu gŭ chá || bah-kut-tê || Literally means "meat bone tea". A soup of pork ribs simmered in a broth of herbs and spices including star anise, cinnamon, cloves and garlic. It is usually eaten with rice or noodles.
|-
| Banmian || 板面 || 板面 || bǎnmiàn ||  || Flat-shaped egg noodle soup
|-
| Braised frog || 黄燜田雞 || 黄焖田鸡 || huáng mèn tiánjī ||  || Frog braised in wine
|-
| [[Buddha Jumps Over the Wall]] || 佛跳牆 || 佛跳墙 || fó tiào qiáng || hu̍t-thiàu-chhiûⁿ || Contains over 30 ingredients, including shark's fin, abalone, sea slug, dried scallops, duck, chicken breast, pig's trotters, mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked, the aroma lingers, and upon detecting the smell, a Buddhist monk forgot his vow to be a vegetarian and leapt over a wall to taste the dish.
|-
| Clams in chicken soup || 雞湯汆海蚌 || 鸡汤汆海蚌 || jī tāng cuān hǎibàng ||  || Clams cooked in chicken stock
|-
| Crispy skin fish rolls || 脆皮魚卷 || 脆皮鱼卷 || cuìpí yú juǎn ||  || Fried bean curd skin with fish fillings
|-
| Dried scallop with radish || 干貝蘿蔔 || 干贝萝卜 || gānbèi luóbò ||  || White radish steamed with conpoy (dried scallop) and Chinese ham
|-
| Drunken ribs || 醉排骨 || 醉排骨 || zuì páigǔ ||  || Pork ribs marinated in wine
|-
| Eastern Wall Dragon Pearls || 東壁龍珠 || 东壁龙珠 || dōng bì lóngzhū ||  || Longan fruit with meat fillings
|-
| Five Colours Pearls || 五彩珍珠扣 || 五彩珍珠扣 || wǔ cǎi zhēnzhū kòu ||  || Squid braised with vegetables
|-
| Five Colours Shrimp || 五彩蝦松 || 五彩虾松 || wǔ cǎi xiā sōng ||  || Stir-fried diced shrimp and vegetables
|-
| Fragrant snails in wine || 淡糟香螺片 || 淡糟香螺片 || dàn zāo xiāng luó piàn ||  || Snails cooked with Lees (fermentation)|wine lees
|-
| Meat strips with green pepper || 青椒肉絲 || 青椒肉丝 || qīng jiāo ròu sī ||  || Pork strips with green pepper. It has been adapted to become "pepper steak" in American Chinese cuisine.
|-
| Min sheng guo || 閩生果 || 闽生果 || mǐn shēng guǒ ||  || Stir-fried raw peanuts
|-
| Misua / mee sua || 麵線 || 面线 || miàn xiàn || mī-sòaⁿ || A thin variety of Chinese noodles made from wheat flour
|-
| Ngo hiang || 五香 || 五香 || wǔ xiāng || ngó͘-hiong || Fried roll in five-spice powder filled with minced pork and vegetables. Also known as ''quekiam'' or ''kikiam'' (a localised pronunciation in the Philippines) and ''lor bak'' in places such as Indonesia, Malaysia and Singapore.
|-
| Oyster omelette || 蚵仔煎 || 蚵仔煎 || hé zǎi jiān || ô-á-chian || Omelette with oyster filling
|-
| [[Popiah|Popiah / Lunpiah]] || 薄餅/潤餅 || 薄饼/润饼 || báobǐng/rùnbǐng || pȯh-piáⁿ || Crepe with bean sauce or soy sauce filling
|-
| Fujian red wine chicken|Red wine chicken || 紅糟雞 || 红糟鸡 || hóng zāo jī ||  || Chicken cooked in red yeast rice
|-
| Stuffed [[Fuzhou Fish Balls|fish ball]]s || 包心魚丸 || 包心鱼丸 || bāo xīn yúwán ||  || Fish balls filled with meat
|-
| Yanpi || 燕皮 || 燕皮 || yàn pí ||  || A thin wrapper made with large proportions of lean pork
|-
|}<ref>https://en.wikipedia.org/wiki/Fujian_cuisine</ref>


* Island seafood, traditional fish balls, oyster cakes, seaweed and foods made with locally landed fish and shellfish.
* Pingtan's entries are treated separately in provincial “nine cities and one zone” food and heritage programs.<ref name="food-routes" /><ref name="nine-cities-market" />


== Min cuisine ==


'''Min cuisine (闽菜)''' is commonly counted among China's Eight Great Cuisines. Provincial descriptions emphasize the meeting of mountain and sea ingredients, extensive soup cookery, seafood, careful heat control and a broad range of regional seasonings.<ref name="min-overview" /><ref name="min-asean" />


=== Regional traditions ===


== Street Food ==
* '''Fuzhou / eastern Fujian:''' soups, seafood, sweet-sour balance, red lees and fermented seafood seasonings.
* '''Minnan:''' foods of Xiamen, Quanzhou and Zhangzhou, with seafood, shacha, peanut sauce, sweet chili sauce and aromatic spices.
* '''Puxian:''' Putian and Xianyou dishes with their own seafood, noodle and festival-food traditions.
* '''Western Fujian Hakka:''' Longyan and adjacent county foodways using tofu, poultry, pork, rice products and preserved ingredients.
* '''Central and northern Fujian:''' Sanming, Shaxian, Nanping and Wuyishan foods associated with mountain produce, river fish, mushrooms, bamboo shoots, tea and local snacks.<ref name="min-overview" />


Special snacks include:
=== Flavor and ingredients ===


Fish Ball 鱼丸
Fujian cooking commonly uses seafood, river fish, pork, poultry, mushrooms, bamboo shoots and rice products. Red yeast rice and red lees are especially associated with Fuzhou cooking; shrimp sauce, shacha sauce, peanut sauce, vinegar and pepper have strong regional roles. Coastal cooking is often described as fresh and aromatic, while some inland and mountain areas use stronger salt, chile and preserved flavors.<ref name="min-overview" /><ref name="fuzhou-overview" />


[[Taro Paste]] 芋泥
== Representative dishes ==


[[Ding Bian Hu|Guo Bian Hu / Ding Bian Hu (pot-edge paste soup)]]  锅边糊 / 鼎边糊
The list combines banquet dishes with foods strongly associated with particular cities. Some origin accounts are traditional narratives and should be read as such.


Taro Pastry 芋果
* '''[[Buddha Jumps Over the Wall]]''' (佛跳墙) — a Fuzhou banquet dish made by simmering a combination of dried and fresh ingredients in a covered vessel.<ref name="fuzhou-overview" /><ref name="fuzhou-shops" />
* '''Chicken soup with sea clams''' (鸡汤汆海蚌) — sea clams served in a clear chicken stock.
* '''[[Lychee Pork]]''' (荔枝肉) — scored and fried pork in a sweet-sour sauce, named for its lychee-like appearance.
* '''Drunken ribs''' (醉排骨) — fried pork ribs finished with an aromatic sweet-sour seasoning.
* '''Red-lees chicken''' (红糟鸡) and '''fragrant sliced conch in lees''' (淡糟香螺片) — examples of Fuzhou's red-yeast rice lees cookery.
* '''Sea-worm jelly''' (土笋冻) — a set seafood preparation associated with southern Fujian.
* '''Oyster omelet''' (海蛎煎 / 蚵仔煎) — oysters cooked with a starch-and-egg batter in Minnan areas.
* '''Shaxian flat meat''' (沙县扁肉) — thin pork wrappers around a pork filling, served in broth.
* '''Putian braised noodles''' (莆田卤面) — noodles cooked with a thick seafood-and-meat broth.
* '''Ningde large yellow croaker dishes''' — preparations based on a major coastal ingredient associated with northeastern Fujian.


Nine-layered Pastry 九层果
== Street foods and snacks ==


Kompyang 光饼
Fujian's snack traditions include soup foods, filled wrappers, rice cakes, noodles, fried foods and sweets. Provincial sources distinguish local snack systems such as Shaxian, Zhangzhou, Fuding and Jian'ou foods.<ref name="min-asean" /><ref name="food-routes" />


Dried Meat Floss 肉松
=== Soup snacks and filled foods ===


Scallion Meat Pie 葱肉饼
* Fuzhou fish balls (鱼丸) and meat swallow (肉燕)
* Shaxian flat meat (扁肉) and steamed dumplings
* Quanzhou water balls and noodle paste
* Pingtan traditional fish balls
* Putian oyster cake and Xinghua rice noodles


Yan Pi (meat Floss And Vermicelli Made Flat Noodle Pieces) 燕皮
=== Noodles and rice foods ===


Xian Noodle (hand-pulled Thin Noodles) 线面
* Ding Bian Hu / pot-edge rice soup (鼎边糊), Fuzhou
* Shacha noodles (沙茶面), Xiamen
* Mianxianhu (面线糊), Quanzhou
* Hand-grab noodles (手抓面), Zhangzhou
* Shaxian peanut-sauce noodles (拌面)
* Jian'ou soy-milk noodles and taro dumplings


[[Spring Roll]] 春卷
=== Fried, baked and sweet snacks ===
 
* Oyster cake, fried five-spice rolls and oyster omelet
* Guangbing / light bread in northern Fujian
* Zhangzhou four-fruit soup and triangle rice cake
* Quanzhou stone-flower jelly and candied fruit
* Fuzhou taro paste, peanut soup and gift cakes
* Putian red rice cakes and festival rice foods
 
== Noodles, rice foods and breads ==
 
=== Noodle dishes ===
 
* Xiamen shacha noodles
* Quanzhou noodle paste
* Zhangzhou hand-grab noodles and Minnan braised noodles
* Putian braised noodles and Xinghua rice noodles
* Shaxian peanut-sauce noodles
* Xinluo clear-broth rice noodles
* Fuzhou thread noodles (线面)
 
=== Rice and flour foods ===
 
* Ding Bian Hu rice batter sheets
* Putian red rice cakes
* Jian'ou and northern Fujian light bread
* Jixiang and county rice cakes, taro dumplings and filled rice foods
* Minnan runbing / popiah wrappers
 
These names refer to distinct doughs, rice batters, broths and local eating contexts rather than to a single province-wide noodle style.<ref name="classic-food-index" /><ref name="food-routes" />
 
== Tea and drinks ==
 
Fujian contains major tea-growing and tea-processing areas. Six Fujian traditions are included within the UNESCO-listed “Traditional tea processing techniques and associated social practices in China”: Wuyi rock tea, Tieguanyin oolong, Fuding white tea, Fuzhou jasmine tea scenting, Tanyang Gongfu black tea and Zhangping Shuixian tea.<ref name="tea-ich" />
 
=== Tea traditions ===
 
* Wuyi rock tea / Da Hong Pao (武夷岩茶 / 大红袍), Nanping
* Tieguanyin (铁观音), Anxi, Quanzhou
* Fuding white tea (福鼎白茶), Ningde
* Fuzhou jasmine tea (福州茉莉花茶)
* Tanyang Gongfu black tea (坦洋工夫), Fu'an, Ningde
* Zhangping Shuixian (漳平水仙), Longyan
 
=== Other drinks and sweet soups ===
 
* Peanut soup and sweet dessert soups in southern Fujian
* Four-fruit soup in Zhangzhou and Minnan areas
* Tea infusions and tea foods in Wuyishan, Anxi and Fuding
* Soy milk and rice-based breakfast drinks
 
== Alcohol and rice wine ==
 
Fujian has several rice-wine traditions rather than one uniform provincial liquor style.
 
* '''Fujian old wine (福建老酒):''' a yellow rice wine associated with Fuzhou and the province's long-established brewing trade.
* '''Red-yeast rice wine:''' used for drinking and for producing red lees employed in cooking.
* '''Hakka winter rice wine:''' associated with western Fujian and with food customs in Longyan and neighboring Hakka counties.
* '''County rice wines:''' appear in festival, household and banquet traditions across inland Fujian.<ref name="old-brands" /><ref name="food-routes" />
 
== Condiments and ingredients ==
 
=== Fermented and prepared seasonings ===
 
* Red yeast rice and red lees (红曲 / 红糟), especially in Fuzhou cooking
* Shrimp sauce / fish-based fermented seasoning (虾油)
* Shacha sauce, especially in Minnan noodle and hot-pot foods
* Peanut sauce for Shaxian noodles and southern Fujian snacks
* Yongchun aged vinegar (永春老醋)
* Fish sauce traditions in coastal Quanzhou
 
=== Regional ingredients ===
 
* Seafood, shellfish and large yellow croaker along the coast
* Bamboo shoots, mushrooms, red mushrooms and river fish in mountain areas
* Taro, rice, sweet potatoes and peanuts in snacks and staple foods
* Tea leaves and jasmine flowers in major tea-producing regions
* Pinghe pomelo, Jian'ou chestnuts and Jianning lotus seeds among county products
 
Provincial sources note that coastal Min cooking and inland mountain cooking use different seasoning patterns, with red lees, shrimp sauce, shacha, peanut sauce, vinegar, pepper and chile all playing regional roles.<ref name="min-overview" /><ref name="food-routes" />
 
== Cooking techniques and food heritage ==
 
=== Min cuisine methods ===
 
* Making clear, milk-white and thickened soups for different dishes
* Simmering, stewing and covered-vessel cooking
* Quick-frying, stir-frying and slippery-frying
* Steaming fish and shellfish
* Marinating and cooking with red lees or rice wine
* Forming fish paste, meat-swallow wrappers and filled dumplings
 
Fujian's official cuisine overview lists frying, stir-frying, braising, deep-frying, slippery-frying, blanching, drunken preparations, stewing, baking, steaming, clay-pot cooking and simmering among the province's techniques. Fuzhou sources also distinguish heat control for different soup bases.<ref name="min-overview" /><ref name="fuzhou-overview" />
 
=== Tea and food crafts ===
 
Tea processing is one of Fujian's most extensively documented food-related heritage fields. The six included traditions cover oolong, white, black, scented and rock-tea production in different parts of the province.<ref name="tea-ich" /> Other documented food crafts include fish-ball making, meat-swallow wrapper pounding, Shaxian snack preparation, light-bread baking, aged-vinegar brewing and regional rice-wine making.<ref name="food-routes" /><ref name="min-asean" />
 
== Food makers, historic shops and regional brands ==
 
Commercial names are examples of Fujian's food economy and craft traditions rather than definitions of Min cuisine.
 
* '''Fuzhou — Juchunyuan (聚春园):''' historic restaurant associated with Buddha Jumps Over the Wall and other Fuzhou dishes.<ref name="fuzhou-shops" />
* '''Fuzhou — Yonghe Fish Balls (永和鱼丸) and Tongli Meat Swallow (同利肉燕):''' historic specialists in two city snacks.<ref name="fuzhou-shops" />
* '''Fuzhou — Fujian Old Wine (福建老酒):''' a long-established rice-wine name.<ref name="old-brands" />
* '''Sanming — Shaxian Snacks (沙县小吃):''' a regional snack system and public food identity with flat meat, noodles and dumplings.
* '''Quanzhou — Anxi tea producers and Yongchun vinegar makers:''' businesses connected with two county-level food traditions.<ref name="tea-ich" /><ref name="food-routes" />
* '''Nanping — Wuyi tea producers:''' many businesses produce teas under regional names rather than a single brand.<ref name="tea-ich" />
* '''Ningde — Fuding white-tea and Tanyang Gongfu producers:''' regional tea industries associated with northeastern Fujian.<ref name="tea-ich" />


== See also ==
== See also ==
* [[Stuffed Chili Peppers]]
 
* [[Taro Ball]]
* [[Chinese Food Map]]
* [[Yong Tau Foo]]
* [[Buddha Jumps Over the Wall]]
* [[Fa Gao]]
* [[Fuzhou Fish Balls]]
* [[Taro Paste]]
* [[Ding Bian Hu]]
* [[Ding Bian Hu]]
* [[Popiah]]
* [[Popiah]]
* [[Lychee Pork]]
* [[Lychee Pork]]
* [[Buddha Jumps Over the Wall]]
* [[Taro Paste]]
* [[Kompyang]]
* [[Kompyang]]
* [[Banmian]]
* [[Stuffed Bitter Melon]]
* [[Meat Floss Bun]]
* [[Guangdong Food]]
* [[Guangdong Food]]
* [[Jiangxi Food]]
* [[Jiangxi Food]]
* [[Taiwan Food]]
* [[Taiwan Food]]
* [[Zhejiang Food]]
* [[Zhejiang Food]]
* [[Chinese Food Map]]
* [[Chinese Snack]]
* [[Chongqing Noodles]]
* [[Dan Dan Noodles]]
* [[Pork Floss]]


== References ==
== References ==
<references>
<ref name="min-overview">[https://swt.fujian.gov.cn/xxgk/jgzn/jgcs/fwyfzc/mcpx/202006/t20200602_5289354.htm Overview of Min cuisine], Fujian Provincial Department of Commerce.</ref>
<ref name="min-asean">[https://swt.fujian.gov.cn/xxgk/swdt/zwdt/202201/t20220127_5827645.htm Fujian cuisine and local snacks at the China–ASEAN event], Fujian Provincial Department of Commerce.</ref>
<ref name="new-min-cuisine">[https://www.fujian.gov.cn/zwgk/zfxxgk/szfwj/fzsj/202311/t20231123_6307221.htm Fujian action plan for innovative development of New Min Cuisine (2023–2025)], Fujian Provincial People's Government.</ref>
<ref name="classic-food-index">[https://www.fujian.gov.cn/zjfj/mcpx/ Fujian cuisine and snack index], Fujian Provincial People's Government.</ref>
<ref name="fuzhou-overview">[https://swt.fujian.gov.cn/xxgk/jgzn/jgcs/fwyfzc/mcpx/202006/t20200616_5305153.htm Overview of Fuzhou flavors], Fujian Provincial Department of Commerce.</ref>
<ref name="fuzhou-shops">[https://swt.fujian.gov.cn/xxgk/jgzn/jgcs/ltyfzc/lzh/202309/t20230928_6267147.htm Time-honored food shops of Fuzhou], Fujian Provincial Department of Commerce.</ref>
<ref name="putian-overview">[https://swt.fujian.gov.cn/xxgk/jgzn/jgcs/fwyfzc/mcpx/202007/t20200707_5317859.htm Overview of Putian flavors], Fujian Provincial Department of Commerce.</ref>
<ref name="longyan-overview">[https://swt.fujian.gov.cn/xxgk/jgzn/jgcs/fwyfzc/mcpx/202007/t20200707_5317860.htm Overview of Longyan flavors], Fujian Provincial Department of Commerce.</ref>
<ref name="nanping-overview">[https://swt.fujian.gov.cn/xxgk/jgzn/jgcs/fwyfzc/mcpx/202007/t20200707_5317866.htm Overview of Nanping flavors], Fujian Provincial Department of Commerce.</ref>
<ref name="food-routes">[https://wlt.fujian.gov.cn/wldt/btdt/202509/t20250929_7016823.htm Fujian intangible-heritage food routes], Fujian Provincial Department of Culture and Tourism.</ref>
<ref name="tea-ich">[https://www.ihchina.cn/news_details/27298.html Fujian traditions within “Traditional tea processing techniques and associated social practices in China”], China Intangible Cultural Heritage Digital Museum.</ref>
<ref name="nine-cities-market">[https://wlt.fujian.gov.cn/wldt/btdt/202609/t20260917_7214591.htm Food heritage from Fujian's nine cities and Pingtan], Fujian Provincial Department of Culture and Tourism.</ref>
<ref name="old-brands">[https://swt.fujian.gov.cn/xxgk/jgzn/jgcs/bgs/bgs_zwdt/202512/t20251212_7045329.htm Fujian time-honored brands], Fujian Provincial Department of Commerce.</ref>
</references>


{{reflist}}
[[Category:Fujian cuisine]]
[[Category:Chinese regional cuisine]]
[[Category:Chinese food by province]]

Latest revision as of 13:06, 26 September 2026


Fujian Food
福建美食
Fújiàn měishí
Fujian Food.jpg
A selection of foods associated with Fujian
Level Province
Parent area China
Capital / seat Fuzhou
Cuisine Min cuisine (闽菜)
Last verified 2026-09-26
Foods
Representative dishes Buddha Jumps Over the Wall, Lychee Pork, chicken soup with sea clams, red-lees chicken
Snacks Fuzhou Fish Balls, meat swallow, Ding Bian Hu, Popiah, Shaxian flat meat
Ingredients and drinks
Condiments and ingredients seafood, red yeast rice lees, shrimp sauce, bamboo shoots, mushrooms
Tea and drinks Wuyi rock tea, Tieguanyin, Fuding white tea, Fuzhou jasmine tea
Alcohol Fujian old wine, Hakka winter rice wine, regional red-yeast rice wine
Recognition
Intangible heritage Six Fujian tea-making traditions form part of UNESCO-listed traditional Chinese tea processing[1]
Places
Subdivisions Fuzhou, Xiamen, Quanzhou, Zhangzhou, Putian, Sanming, Nanping, Longyan, Ningde, Pingtan
Related places Guangdong Food, Jiangxi Food, Taiwan Food, Zhejiang Food
More
Foods
Representative dishesBuddha Jumps Over the Wall, Lychee Pork, chicken soup with sea clams, red-lees chicken
SnacksFuzhou Fish Balls, meat swallow, Ding Bian Hu, Popiah, Shaxian flat meat
Ingredients and drinks
Condiments and ingredientsseafood, red yeast rice lees, shrimp sauce, bamboo shoots, mushrooms
Tea and drinksWuyi rock tea, Tieguanyin, Fuding white tea, Fuzhou jasmine tea
AlcoholFujian old wine, Hakka winter rice wine, regional red-yeast rice wine
Recognition
Intangible heritageSix Fujian tea-making traditions form part of UNESCO-listed traditional Chinese tea processing[1]
Places
SubdivisionsFuzhou, Xiamen, Quanzhou, Zhangzhou, Putian, Sanming, Nanping, Longyan, Ningde, Pingtan
Related placesGuangdong Food, Jiangxi Food, Taiwan Food, Zhejiang Food

Fujian Food is the umbrella for the food traditions of Fujian Province. It includes Min cuisine, coastal seafood cookery, Fuzhou dishes, Minnan food, Puxian cooking, western Fujian Hakka food, northern mountain foods, street snacks, noodles, tea and rice-wine traditions. Provincial sources describe Min cuisine as including Fuzhou, Minnan, Puxian, Hakka and northern Fujian traditions, together with local snack systems such as Shaxian, Zhangzhou, Fuding and Jian'ou foods.[2][3]

Min cuisine (闽菜) is one of China's Eight Great Cuisines, but the term does not make every local food in the province identical. Fujian's coast, river valleys and mountain counties support distinct ingredients and techniques; city and county names therefore remain important throughout this overview.[2]

Min cuisine
Regional schools, ingredients and methods
Cities and regions
Foods from nine cities and Pingtan
Representative dishes
Banquet dishes and local specialties
Street foods
Fish balls, flat meat and market snacks
Noodles and staples
Rice noodles, wheat noodles and filled foods
Tea and drinks
Rock tea, white tea, oolong and jasmine tea
Alcohol
Old wine and regional rice-wine traditions
Condiments
Red lees, shrimp sauce and local produce

Food geography

Fujian's food geography is often described through several regional traditions. These are reference groupings rather than fixed borders, and ingredients and techniques circulate between neighboring cities and counties.[2]

  • Fuzhou and eastern Fujian: clear and carefully prepared soups, seafood, red-yeast rice lees, sweet-sour seasoning, fish balls and meat swallow.
  • Southern Fujian (Minnan): Xiamen, Quanzhou and Zhangzhou foodways, including seafood, shacha seasoning, oyster dishes, noodles, braised foods and sweets.
  • Puxian: Putian and Xianyou traditions between the Fuzhou and Minnan spheres, including seafood, braised noodles, rice noodles and festival foods.[4]
  • Western Fujian: Longyan and neighboring Hakka areas, with poultry, tofu, rice foods, preserved ingredients and dishes connected to mountain farming.[5]
  • Central and northern Fujian: Sanming, Shaxian, Nanping and Wuyishan traditions, including small snacks, mountain produce, bamboo shoots, mushrooms, river fish and tea.[6]
  • Northeastern coast and islands: Ningde and Pingtan foodways centered on seafood, fish products, seaweed, local snacks and, in Ningde, white and black tea areas.

Fujian Food by City

The examples below cover Fujian's nine prefecture-level cities and the Pingtan Comprehensive Pilot Zone. They are selected local associations, not an exhaustive inventory. County-level names are retained where they identify a specific food tradition.[7][8]

Fuzhou

  • Buddha Jumps Over the Wall (佛跳墙), lychee pork (荔枝肉), drunken ribs (醉排骨), chicken soup with sea clams (鸡汤汆海蚌) and red-lees dishes.
  • Fuzhou fish balls (福州鱼丸), meat swallow (肉燕), Ding Bian Hu / pot-edge rice soup (鼎边糊), taro paste and oyster cake.[9][10]

Xiamen

  • Shacha noodles (沙茶面), oyster omelet (海蛎煎), sea-worm jelly (土笋冻), peanut soup, thin noodles and spring rolls.
  • Coastal ingredients and Minnan seasonings connect Xiamen food with neighboring Quanzhou and Zhangzhou traditions.[11]

Quanzhou

  • Mianxianhu / noodle paste (面线糊), beef soup, vinegar pork, runbing, fried five-spice rolls and stone-flower jelly.
  • County traditions include Chongwu fish rolls, Yongchun aged vinegar and Anxi tea foods.[12]

Zhangzhou

  • Zhangzhou hand-grab noodles (漳州手抓面), oyster omelet, four-fruit soup (四果汤), cat porridge (猫仔粥), triangle rice cake and Minnan braised noodles.
  • County foods include Pinghe sweet pomelo, Dongshan seafood, Baishui tribute candy and Zhangpu meatballs.[11][12]

Putian

  • Putian braised noodles (莆田卤面), Xinghua rice noodles (兴化米粉), red rice cakes (红团), oyster cake and seafood dishes.
  • Puxian cuisine developed between the Fuzhou and Minnan food regions and is also represented by Mazu-themed banquet traditions.[4][2]

Sanming

  • Shaxian flat meat (沙县扁肉), Shaxian peanut-sauce noodles (沙县拌面), steamed dumplings and other Shaxian snacks.
  • Ninghua and Taining foods include Hakka rice dishes, tofu banquets, lei cha and local winter rice wine; other county products include Jianning lotus seeds and Mingxi dried meat.[12]

Nanping

  • Jian'ou light bread, flat duck, taro dumplings and soy-milk noodles; Shunchang stuffed egg; Shuiji flat meat; Wuyishan rice cakes.
  • Mountain ingredients include bamboo shoots, mushrooms, river fish and tea. Wuyi rock tea is closely connected with the area's food landscape.[6][12]

Longyan

  • Changting tofu banquets, Liancheng Nine Gates dishes (九门头), Yongding beef balls, Xinluo clear-broth rice noodles and Zhangping rice cakes.
  • Western Fujian Hakka food makes extensive use of poultry, tofu, rice, preserved foods, mountain produce and aromatic plants.[5][8]

Ningde

  • Ningde large yellow croaker, Fuding pork slices, Gutian light bread, Xiapu seafood and She-community black rice.
  • Tea traditions include Fuding white tea and Tanyang Gongfu black tea.[1][8]

Pingtan

  • Island seafood, traditional fish balls, oyster cakes, seaweed and foods made with locally landed fish and shellfish.
  • Pingtan's entries are treated separately in provincial “nine cities and one zone” food and heritage programs.[12][8]

Min cuisine

Min cuisine (闽菜) is commonly counted among China's Eight Great Cuisines. Provincial descriptions emphasize the meeting of mountain and sea ingredients, extensive soup cookery, seafood, careful heat control and a broad range of regional seasonings.[2][3]

Regional traditions

  • Fuzhou / eastern Fujian: soups, seafood, sweet-sour balance, red lees and fermented seafood seasonings.
  • Minnan: foods of Xiamen, Quanzhou and Zhangzhou, with seafood, shacha, peanut sauce, sweet chili sauce and aromatic spices.
  • Puxian: Putian and Xianyou dishes with their own seafood, noodle and festival-food traditions.
  • Western Fujian Hakka: Longyan and adjacent county foodways using tofu, poultry, pork, rice products and preserved ingredients.
  • Central and northern Fujian: Sanming, Shaxian, Nanping and Wuyishan foods associated with mountain produce, river fish, mushrooms, bamboo shoots, tea and local snacks.[2]

Flavor and ingredients

Fujian cooking commonly uses seafood, river fish, pork, poultry, mushrooms, bamboo shoots and rice products. Red yeast rice and red lees are especially associated with Fuzhou cooking; shrimp sauce, shacha sauce, peanut sauce, vinegar and pepper have strong regional roles. Coastal cooking is often described as fresh and aromatic, while some inland and mountain areas use stronger salt, chile and preserved flavors.[2][9]

Representative dishes

The list combines banquet dishes with foods strongly associated with particular cities. Some origin accounts are traditional narratives and should be read as such.

  • Buddha Jumps Over the Wall (佛跳墙) — a Fuzhou banquet dish made by simmering a combination of dried and fresh ingredients in a covered vessel.[9][10]
  • Chicken soup with sea clams (鸡汤汆海蚌) — sea clams served in a clear chicken stock.
  • Lychee Pork (荔枝肉) — scored and fried pork in a sweet-sour sauce, named for its lychee-like appearance.
  • Drunken ribs (醉排骨) — fried pork ribs finished with an aromatic sweet-sour seasoning.
  • Red-lees chicken (红糟鸡) and fragrant sliced conch in lees (淡糟香螺片) — examples of Fuzhou's red-yeast rice lees cookery.
  • Sea-worm jelly (土笋冻) — a set seafood preparation associated with southern Fujian.
  • Oyster omelet (海蛎煎 / 蚵仔煎) — oysters cooked with a starch-and-egg batter in Minnan areas.
  • Shaxian flat meat (沙县扁肉) — thin pork wrappers around a pork filling, served in broth.
  • Putian braised noodles (莆田卤面) — noodles cooked with a thick seafood-and-meat broth.
  • Ningde large yellow croaker dishes — preparations based on a major coastal ingredient associated with northeastern Fujian.

Street foods and snacks

Fujian's snack traditions include soup foods, filled wrappers, rice cakes, noodles, fried foods and sweets. Provincial sources distinguish local snack systems such as Shaxian, Zhangzhou, Fuding and Jian'ou foods.[3][12]

Soup snacks and filled foods

  • Fuzhou fish balls (鱼丸) and meat swallow (肉燕)
  • Shaxian flat meat (扁肉) and steamed dumplings
  • Quanzhou water balls and noodle paste
  • Pingtan traditional fish balls
  • Putian oyster cake and Xinghua rice noodles

Noodles and rice foods

  • Ding Bian Hu / pot-edge rice soup (鼎边糊), Fuzhou
  • Shacha noodles (沙茶面), Xiamen
  • Mianxianhu (面线糊), Quanzhou
  • Hand-grab noodles (手抓面), Zhangzhou
  • Shaxian peanut-sauce noodles (拌面)
  • Jian'ou soy-milk noodles and taro dumplings

Fried, baked and sweet snacks

  • Oyster cake, fried five-spice rolls and oyster omelet
  • Guangbing / light bread in northern Fujian
  • Zhangzhou four-fruit soup and triangle rice cake
  • Quanzhou stone-flower jelly and candied fruit
  • Fuzhou taro paste, peanut soup and gift cakes
  • Putian red rice cakes and festival rice foods

Noodles, rice foods and breads

Noodle dishes

  • Xiamen shacha noodles
  • Quanzhou noodle paste
  • Zhangzhou hand-grab noodles and Minnan braised noodles
  • Putian braised noodles and Xinghua rice noodles
  • Shaxian peanut-sauce noodles
  • Xinluo clear-broth rice noodles
  • Fuzhou thread noodles (线面)

Rice and flour foods

  • Ding Bian Hu rice batter sheets
  • Putian red rice cakes
  • Jian'ou and northern Fujian light bread
  • Jixiang and county rice cakes, taro dumplings and filled rice foods
  • Minnan runbing / popiah wrappers

These names refer to distinct doughs, rice batters, broths and local eating contexts rather than to a single province-wide noodle style.[11][12]

Tea and drinks

Fujian contains major tea-growing and tea-processing areas. Six Fujian traditions are included within the UNESCO-listed “Traditional tea processing techniques and associated social practices in China”: Wuyi rock tea, Tieguanyin oolong, Fuding white tea, Fuzhou jasmine tea scenting, Tanyang Gongfu black tea and Zhangping Shuixian tea.[1]

Tea traditions

  • Wuyi rock tea / Da Hong Pao (武夷岩茶 / 大红袍), Nanping
  • Tieguanyin (铁观音), Anxi, Quanzhou
  • Fuding white tea (福鼎白茶), Ningde
  • Fuzhou jasmine tea (福州茉莉花茶)
  • Tanyang Gongfu black tea (坦洋工夫), Fu'an, Ningde
  • Zhangping Shuixian (漳平水仙), Longyan

Other drinks and sweet soups

  • Peanut soup and sweet dessert soups in southern Fujian
  • Four-fruit soup in Zhangzhou and Minnan areas
  • Tea infusions and tea foods in Wuyishan, Anxi and Fuding
  • Soy milk and rice-based breakfast drinks

Alcohol and rice wine

Fujian has several rice-wine traditions rather than one uniform provincial liquor style.

  • Fujian old wine (福建老酒): a yellow rice wine associated with Fuzhou and the province's long-established brewing trade.
  • Red-yeast rice wine: used for drinking and for producing red lees employed in cooking.
  • Hakka winter rice wine: associated with western Fujian and with food customs in Longyan and neighboring Hakka counties.
  • County rice wines: appear in festival, household and banquet traditions across inland Fujian.[13][12]

Condiments and ingredients

Fermented and prepared seasonings

  • Red yeast rice and red lees (红曲 / 红糟), especially in Fuzhou cooking
  • Shrimp sauce / fish-based fermented seasoning (虾油)
  • Shacha sauce, especially in Minnan noodle and hot-pot foods
  • Peanut sauce for Shaxian noodles and southern Fujian snacks
  • Yongchun aged vinegar (永春老醋)
  • Fish sauce traditions in coastal Quanzhou

Regional ingredients

  • Seafood, shellfish and large yellow croaker along the coast
  • Bamboo shoots, mushrooms, red mushrooms and river fish in mountain areas
  • Taro, rice, sweet potatoes and peanuts in snacks and staple foods
  • Tea leaves and jasmine flowers in major tea-producing regions
  • Pinghe pomelo, Jian'ou chestnuts and Jianning lotus seeds among county products

Provincial sources note that coastal Min cooking and inland mountain cooking use different seasoning patterns, with red lees, shrimp sauce, shacha, peanut sauce, vinegar, pepper and chile all playing regional roles.[2][12]

Cooking techniques and food heritage

Min cuisine methods

  • Making clear, milk-white and thickened soups for different dishes
  • Simmering, stewing and covered-vessel cooking
  • Quick-frying, stir-frying and slippery-frying
  • Steaming fish and shellfish
  • Marinating and cooking with red lees or rice wine
  • Forming fish paste, meat-swallow wrappers and filled dumplings

Fujian's official cuisine overview lists frying, stir-frying, braising, deep-frying, slippery-frying, blanching, drunken preparations, stewing, baking, steaming, clay-pot cooking and simmering among the province's techniques. Fuzhou sources also distinguish heat control for different soup bases.[2][9]

Tea and food crafts

Tea processing is one of Fujian's most extensively documented food-related heritage fields. The six included traditions cover oolong, white, black, scented and rock-tea production in different parts of the province.[1] Other documented food crafts include fish-ball making, meat-swallow wrapper pounding, Shaxian snack preparation, light-bread baking, aged-vinegar brewing and regional rice-wine making.[12][3]

Food makers, historic shops and regional brands

Commercial names are examples of Fujian's food economy and craft traditions rather than definitions of Min cuisine.

  • Fuzhou — Juchunyuan (聚春园): historic restaurant associated with Buddha Jumps Over the Wall and other Fuzhou dishes.[10]
  • Fuzhou — Yonghe Fish Balls (永和鱼丸) and Tongli Meat Swallow (同利肉燕): historic specialists in two city snacks.[10]
  • Fuzhou — Fujian Old Wine (福建老酒): a long-established rice-wine name.[13]
  • Sanming — Shaxian Snacks (沙县小吃): a regional snack system and public food identity with flat meat, noodles and dumplings.
  • Quanzhou — Anxi tea producers and Yongchun vinegar makers: businesses connected with two county-level food traditions.[1][12]
  • Nanping — Wuyi tea producers: many businesses produce teas under regional names rather than a single brand.[1]
  • Ningde — Fuding white-tea and Tanyang Gongfu producers: regional tea industries associated with northeastern Fujian.[1]

See also

References

  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 Fujian traditions within “Traditional tea processing techniques and associated social practices in China”, China Intangible Cultural Heritage Digital Museum.
  2. ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 2.7 2.8 Overview of Min cuisine, Fujian Provincial Department of Commerce.
  3. ↑ 3.0 3.1 3.2 3.3 Fujian cuisine and local snacks at the China–ASEAN event, Fujian Provincial Department of Commerce.
  4. ↑ 4.0 4.1 Overview of Putian flavors, Fujian Provincial Department of Commerce.
  5. ↑ 5.0 5.1 Overview of Longyan flavors, Fujian Provincial Department of Commerce.
  6. ↑ 6.0 6.1 Overview of Nanping flavors, Fujian Provincial Department of Commerce.
  7. ↑ Fujian action plan for innovative development of New Min Cuisine (2023–2025), Fujian Provincial People's Government.
  8. ↑ 8.0 8.1 8.2 8.3 Food heritage from Fujian's nine cities and Pingtan, Fujian Provincial Department of Culture and Tourism.
  9. ↑ 9.0 9.1 9.2 9.3 Overview of Fuzhou flavors, Fujian Provincial Department of Commerce.
  10. ↑ 10.0 10.1 10.2 10.3 Time-honored food shops of Fuzhou, Fujian Provincial Department of Commerce.
  11. ↑ 11.0 11.1 11.2 Fujian cuisine and snack index, Fujian Provincial People's Government.
  12. ↑ 12.00 12.01 12.02 12.03 12.04 12.05 12.06 12.07 12.08 12.09 12.10 Fujian intangible-heritage food routes, Fujian Provincial Department of Culture and Tourism.
  13. ↑ 13.0 13.1 Fujian time-honored brands, Fujian Provincial Department of Commerce.
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