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Antai Lou · Buddha Jumps Over the Wall · Traditional Fujian Breakfast · Restaurant (Sanfang Qixiang Fujian Cuisine Location...)

地方菜 · ⭐ 4.2

No. 1 Jibi Alley

Dishes

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  Traditional Taro Paste

  A classic Chinese dessert made from steamed taro mashed into a smooth paste, mixed with milk, sugar, and butter for a sweet and creamy texture.
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  Old-fashioned Peanut Soup

  A traditional Chinese soup made with peanuts, red dates, and goji berries, slowly simmered for a rich, sweet flavor.
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  Antai Buddha Jumps Over the Wall

  A traditional Fujian dish featuring premium ingredients like abalone, sea cucumber, shark fin, and scallop, slow-cooked 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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  Clear Stream Taro Cake

  A sweet dessert made primarily from water chestnuts, blended with glutinous rice flour and steamed to a crisp, refreshing texture. Popular in Guangdong cuisine.
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  Oyster Egg Pancake

  Oyster omelette is a Chinese home-style dish made with fresh oysters and eggs. Mix cleaned oysters with beaten eggs, add salt and seasonings, then fry in a pan until golden brown on both sides.
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  Rose Steamed Cake

  A traditional Chinese sweet dessert made from glutinous rice flour, brown sugar, and rose paste, steamed to a soft and fragrant texture.
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  Fuzhou Dumpling燕

  Fuzhou Dumpling燕 is a traditional Fujian snack made with minced pork wrapped in thin dough, shaped like a swallow, served in clear broth with shrimp and scallions for a fresh, tender taste.
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  Handmade Fish Balls

  Fresh fish meat is hand-pounded into a paste and shaped into balls, offering a tender and flavorful texture, commonly used in soups or stir-fries.
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  Zhi尊 Dingbian Hu

  A Fujian-style delicacy made by pouring rice batter along the edge of a hot pan, then adding shrimp, pork, mushrooms, and greens for a savory, soft texture.
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  Shrimp Cake

  Shrimp cakes are a snack made primarily from fresh shrimp. To prepare them, shrimp meat is minced into a paste and mixed with starch, egg white, and other seasonings until well blended. They are then deep-fried until golden and crispy. The finished shrimp cakes have an appealing color and emit a rich shrimp aroma.
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  Intangible Cultural Heritage Taro Paste

  Intangible Cultural Heritage Taro Paste is a traditional handmade dessert primarily made from high-quality Lipu taro or betel nut taro. The taro is steamed, peeled, and mashed into a fine paste without any chemical additives. Traditional preparation involves stir-frying with a moderate amount of lard or vegetable oil and white sugar, resulting in a smooth, dense, and fragrant texture. The finished product has a natural light purple or grayish-white color, soft consistency, and a rich, authentic taro aroma. This dessert showcases traditional manual techniques, emphasizing the natural flavor of ingredients and delicate texture.

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