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闽院闽菜馆·非遗文化餐厅·宴请

地方菜 · ⭐ 4.4

South Gate of Minjiang University, Xiyuangong Road, University Town, Minhou County

Dishes

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  Xiangqian Leek Blossoms Stir-fried with Mud Shrimp

  A traditional dish from Minhou's Eight Great Bowls, made with leek blossoms and mud shrimp stir-fried quickly over high heat. Fresh and tender in texture, with a savory sea aroma and fragrant leek scent.
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  Shangjie Eight-Fruit Fried Rice Cake

  A traditional dish from Minhou's Eight Dishes, made by stir-frying glutinous rice flour with eight kinds of fruits like peanuts, sesame, red dates, and longan, resulting in a sweet and chewy texture.
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  Nanyu Jiangkou Lamb Head Pot from Minhou Eight Dishes

  A traditional lamb head pot made with fresh lamb head, simmered slowly with ginger, scallions, and cooking wine. Clear broth, tender meat, rich aroma, and savory flavor with a distinct local taste.
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  Shanggan Crab Meat Stewed Tofu

  This dish features tofu simmered with crab meat and seasonings, resulting in a rich, savory flavor and tender texture.
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  Sugarcane Pig Trotter Jelly

  A traditional Fujian dish made from pig trotters, sugarcane, and red-green peppers, slow-cooked and chilled to form a savory jelly.
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  Stir-fried Leek and Sea Worms from Xiangqian

  A traditional dish from Minhou's Eight Dishes, featuring fresh leeks and sea worms stir-fried to perfection—delicate, savory, and uniquely local.
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  Qingkou Nourishing Seven-Star Pork Belly

  Made with high-quality pork belly, combined with mussels, goji berries, and red dates, slowly stewed for a clear broth and rich flavor. Nutrient-rich, it helps replenish qi and blood.
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  Stone斛 Stewed Duck with Wild Duck

  A traditional Fujian dish featuring wild duck and stone斛, slowly stewed to create a nourishing and flavorful broth.
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  Stir-Fried Wild Greens

  A simple dish made by quickly stir-frying wild vegetables in leftover pan oil or minimal seasoning, preserving their natural flavor and crisp texture.
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  Pork with Shrimp-stuffed Lotus Seeds

  A Fujian dish featuring pork stuffed with shrimp or minced meat, deep-fried and glazed in a sweet and sour sauce. The dish resembles lychee fruit and offers a delightful balance of textures and flavors.
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  Braised Wild Boar Pork

  A traditional Chinese dish made by slow-braising fresh wild boar pork until tender, preserving its natural flavor and rich broth.
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  Ninghua High Soup Rice Noodles

  A traditional Hakka dish made with sweet potato vermicelli and rich broth, often served with pork, mushrooms, and greens.
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  Hakka Wine Chicken

  A traditional Hakka dish made by marinating chicken in yellow wine, ginger, and scallions, then gently stewed to tender perfection with rich wine aroma.

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