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Harmony Court • Fujian Cuisine • Buddhist Fish Soup (Authentic Intangible Cultural Heritage)

地方菜 · ⭐ 4.9

No. 5 Sanmu Fang, Weiqian Street (north of Dongjie Kou's Three Lanes and Seven Alleys)

Dishes

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  Buddha Jumps Over the Wall

  Buddha Jumps Over the Wall is a famous traditional Fujian dish, primarily made with珍贵 ingredients such as shark fin, abalone, sea cucumber, fish maw, and pigeon eggs, enhanced with aromatics like dried scallops, chicken, and ham. Each ingredient is separately stewed before being combined into one pot and slowly simmered over low heat to create a rich, flavorful broth where all ingredients blend harmoniously. The finished dish has a golden color and a thick, delicious soup.
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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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  Sautéed Liver with Lychee Meat

  A Chinese dish combining tender liver and pork cut into lychee-like pieces, stir-fried with a savory sauce.
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  Harmony Garden Fried Rice Noodles

  A stir-fried rice noodle dish made with eggs, pork, bean sprouts, and carrots, known for its savory and smooth texture.
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  Stir-fried Jellyfish Balls

  A dish made by quickly stir-frying jellyfish balls with vegetables like bell peppers, seasoned with vinegar, sugar, garlic, and sesame oil for a refreshing, tangy flavor.
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  Avocado Bouquet Hand Roll

  A fresh avocado-based hand roll with vegetables and rice, wrapped in seaweed for a light and healthy bite.
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  White Jade Hand Roll

  A delicate hand roll made with tofu skin wrapped around shrimp, pork, and vegetables, steamed to perfection.
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  Stone Pot Abalone Gelatin

  A nourishing dish made with abalone gelatin, chicken, and ham slowly stewed in a stone pot, offering a silky texture and rich flavor.
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  Taro Paste

  Taro paste is made by steaming taro root, mashing it into a smooth puree, and mixing in sugar, milk, or cream. A small amount of oil or butter is often added for a silky texture.
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  Crab Roe Tofu Pot

  Crab roe tofu stew is made with soft tofu and crab roe or crab fat, simmered in broth or water. Tofu cubes are cooked with crab roe over low heat to absorb its rich flavor. A slice of ginger may be added to remove fishy smell, and some recipes use a little starch to thicken the sauce.
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  Wine Lees Sliced Whelk

  Wine Lees Sliced Whelk is a traditional dish featuring fresh whelk meat, cleaned and sliced, then cooked with wine lees (fermented rice residue from winemaking). The whelk slices are first blanched or quickly stir-fried to retain a crisp-tender texture, then braised or tossed with wine lees, along with a small amount of ginger, garlic, and other seasonings, allowing the slices to fully absorb the mellow sweetness and unique aroma of the lees. The finished dish offers crisp whelk slices with a distinctive wine fragrance and fermented aroma.
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  Chicken Soup with Sea Clams

  A dish featuring fresh sea clams quickly blanched in clear chicken broth, resulting in a delicate and flavorful soup with tender clam meat.

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