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Fujian Southern Specialties

地方菜 · ⭐ 3.9

Nos. 119–120, Annex Building 1, Zone 2, International Building Materials Market

Dishes

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  Braised Duck with Ginger

  Ginger duck is a dish made primarily from duck meat and ginger. The preparation typically involves cutting the duck into pieces and stewing it together with plenty of ginger slices until the duck meat becomes tender and the aroma of ginger fills the air. Rice wine can be added during cooking to enhance the flavor.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Stir-Fried Rice Noodles

  Stir-fried rice noodles is a dish primarily made with rice noodles. First, the rice noodles are cooked to about 80% doneness, then drained and dried. Next, vegetables, meat, or seafood ingredients are stir-fried in a hot oil pan, followed by adding the rice noodles and seasonings such as soy sauce and salt. The mixture is quickly stir-fried until the noodles and ingredients are fully blended, resulting in an appealing color and aroma.
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  Stewed Beef Brisket

  A dish made by slow-cooking beef with vegetables until tender and flavorful.
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  Fujian Noodles

  Fujian noodles are a stir-fried dish made with thin noodles, eggs, meat, and vegetables, known for their savory flavor and chewy texture.
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  Fujian Rice Noodles

  Fujian rice noodles is a traditional dish made with thin rice noodles, pork, seafood, and vegetables, cooked in a savory broth. It's known for its smooth texture and rich flavor.
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  Braised Small Yellow Croaker

  Red-braised small yellow croaker is a Chinese dish featuring small yellow croaker as the main ingredient. The fish is pan-fried until golden brown and then stewed with soy sauce, sugar, cooking wine, and ginger to infuse flavor and create a rich sauce.

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