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Bamin Food (Fujian Building Branch)

地方菜 · ⭐ 4.3

3rd Floor, Fujian Building, No. 11, Anzhen Xili Area III (near Anhua Bridge)

Dishes

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  Yunxiao Oyster Omelette

  Yunxiao Oyster Omelette is a traditional Fujian snack made with fresh oysters, eggs, and sweet potato flour. The oysters are mixed with eggs and sweet potato flour, then fried in a pan, resulting in a crispy and delicious texture.
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  Eight Treasure Taro Paste

  Eight Treasure Taro Paste is a dessert made with taro as the main ingredient, combined with red dates, lotus seeds, walnuts, raisins, red bean paste, glutinous rice, and peanuts. Taro is steamed, mashed, mixed with other ingredients, heated and seasoned, then served or molded.
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  Xiamen Five-Spice Rolls

  Xiamen Wuxiang Rolls are made primarily from pork and tofu skin, with seasoned meat filling wrapped in the tofu skin, then steamed or fried. Common seasonings include five-spice powder, scallions, and ginger to enhance aroma.
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  Xiamen Noodles in Soup

  A traditional Xiamen dish made with fine noodles cooked in a savory broth, often served with seafood, meat, and fried accompaniments.
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  Sea slug jelly

  Tartar sauce made from sea worms (scientific name: sandworms) is a cold dish. After cleaning, the sea worms are boiled to extract gelatin, which solidifies into a jelly-like texture when cooled. Served in cubes, it can be paired with soy sauce, vinegar, and garlic.
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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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  Ningde Yellow Croaker

  Ningde yellow croaker is a dish made with fresh yellow croaker, typically steamed or braised. Steaming preserves the fish's natural flavor with ginger threads, scallions, and a touch of cooking wine; braising uses soy sauce, sugar, and vinegar for deeper taste. The flesh is tender and delicious.
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  Spicy Ginger Duck

  A flavorful dish made with duck and aged ginger, slowly simmered to create a rich, savory broth.
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  Rongcheng Lychee Meat

  Rongcheng Lychee Meat is a traditional Fujian dish made with pork tenderloin. The meat is cut into cubes, coated in starch, and deep-fried until crispy outside and tender inside. A sweet and sour sauce made from tomato ketchup, sugar, vinegar, and salt is mixed and tossed with the fried meat to coat it evenly. The dish has a bright red color, crispy exterior, tender interior, and a rich sweet-sour flavor.
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  Authentic Buddha Jumps Over the Wall

  Authentic Fujian-style Buddha's Hand is a traditional dish featuring abalone, sea cucumber, shark fin, scallop, fish maw, pigeon eggs, pig trotters, chicken, duck, and ham. Layered in a clay pot with broth and seasonings, it's sealed and slowly stewed for hours to blend flavors.
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  Stir-Fried Seafood Rice Noodles

  Stir-fried rice noodles with seafood features rice noodles as the main ingredient, combined with shrimp, squid, clams, and aromatics like scallions, ginger, and garlic. The noodles are pre-cooked, then stir-fried with seafood and vegetables, finally seasoned and mixed well.
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  Fujian North Burned Bamboo Shoots

  Minbei burned bamboo shoots is a dish featuring dried bamboo shoots as the main ingredient, simmered with pork belly, green onions, and ginger to absorb the meaty aroma, resulting in a soft, richly textured dish.
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  Fujian-style Oyster Omelette

  Fujian-style oyster omelette made with fresh oysters, eggs, sweet potato starch, and vegetables like green onions and garlic shoots, pan-fried into a crispy-on-the-outside, tender-on-the-inside dish.
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  Longhai Tuxingdong

  Longhai Tuxingdong is a traditional Fujian snack, mainly made with tuxin (a type of seaweed) and seasoned with soy sauce, vinegar, and chili. It has a fresh and elastic texture, commonly served as a cold dish.

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