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Fujian Cuisine Restaurant

地方菜 · ⭐ 4.8

6th Floor, Xiamen Airlines Joyland Hotel, No. 5 Building, Yard 16, Lize Road

Dishes

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  Xiamen Bayishi Vintage Crispy Intestine Rings

  Xiamen Bashi Ancient Flavor Ring脆肠 is a specialty snack primarily made from pig intestines. The cleaned intestines are sliced into rings, marinated, then deep-fried until the exterior is crispy while the inside remains tender. It is typically seasoned with minced garlic, chili, soy sauce, and other condiments, offering a rich and layered flavor experience.
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  Taiwanese Ganshuzi Soy Sauce Boiled Sea Cucumber

  Taiwanese甘树子 soy sauce boiled sea cucumber is a dish primarily made with sea cucumber, combined with甘树子 (a distinctive Taiwanese spice) and soy sauce, among other seasonings, prepared by boiling. The sea cucumber must be soaked beforehand and then stewed together with甘树子, soy sauce, and other seasonings to allow the sea cucumber to fully absorb the aroma.
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  Da Hong Pao One-Bite Crisp

  Da Hong Pao One Bite Crisp is a pastry made using Da Hong Pao tea as the main ingredient. The primary ingredients include flour, sugar, butter, and Da Hong Pao tea powder. To prepare it, the tea leaves are ground into powder and mixed with flour, then combined with sugar and butter to form a dough. The dough is rolled out, cut into small pieces, and baked until golden and crispy.
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  Wuyi Mountain Red Mushroom Soup with Zhanggang Clam

  This dish features Wuyishan red mushrooms and Zhanggang clam from Fuzhou as its main ingredients. After washing the red mushrooms, they are simmered together with the clams in clear broth to preserve the natural flavors of the ingredients. The red mushrooms impart a unique savory aroma, while the clam meat is tender and delicate, creating a naturally delicious taste when combined.
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  Anhai Bamboo Shoot Jelly

  Anhai Earth Bamboo Shoot Jelly is a cold dish primarily made from local earth bamboo shoots. Fresh bamboo shoots are peeled, sliced, boiled, cooled, then seasoned with appropriate amounts of salt and monosodium glutamate before being poured into molds and refrigerated until set into a jelly-like consistency. The finished product has a crisp and elastic texture.
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  Anhai Sea Slug Jelly

  A traditional cold dish from southern Fujian, made by boiling the sea worm 'tuzhun' (Eupholis sp.) to extract gelatin, then cooling it into a translucent jelly. Served with soy sauce, vinegar, and garlic for a refreshing taste.
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  Ningde Yellow Croaker in Spring Water

  Spring water Ningde yellow croaker features fresh Ningde yellow croaker as the main ingredient, cooked with spring water to preserve the fish's tender texture. The preparation involves cleaning the fish thoroughly, marinating it briefly with辅料 such as ginger slices and scallions, then gently simmering it in clear water over low heat to allow the fish to fully absorb the essence of the broth.
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  Steamed Zhangzhou Dongshan Island Giant Squid

  White-cut Zhangzhou Dongshan Island giant squid is made from fresh giant squid, which is blanched and then cooled to preserve its original flavor and texture. During preparation, no excessive seasonings are added—only basic seasonings are used to enhance the natural freshness and tenderness of the squid.
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  购自制漳州豆腐花

  购自制漳州豆腐花是闽南地区传统小吃，以优质黄豆为主料，经浸泡、磨浆、滤渣、煮沸后，用盐卤或石膏点制而成。成品洁白细腻、嫩滑如脂，入口即化，带有浓郁豆香。通常搭配糖水或姜汁食用，口感清爽微甜，是夏日消暑或日常解馋的经典甜品。
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  Fujian Ginger Duck

  Oyster sauce duck is a traditional Minnan dish made by stewing old hen with ginger, rice wine, soy sauce, and other seasonings. The main ingredients include a whole old hen, aged ginger, garlic, rock sugar, and rice wine. Slow simmering allows the duck meat to absorb the flavors, resulting in a rich and savory broth.
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  Fotiaoqiang - Top Fujian Dish

  Buddha Jumps Over the Wall is a traditional Fujian dish, primarily made with ingredients such as abalone, sea cucumber, shark fin, scallop, fish maw, pig trotters, chicken, duck, and ham. Multiple precious ingredients are layered into a clay pot, then simmered for several hours with premium broth and Shaoxing yellow wine, sealed to allow the flavors to fully blend.
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  Black Truffle Sauce Pan-Fried Abalone from Putian Nanyu Island

  Made with Putian Nanyue Island abalone as the main ingredient, carefully prepared and pan-seared to create a golden, crispy crust on the bottom while keeping the inside tender and fresh. Served with black truffle sauce to enhance the aroma and intensify the rich, savory flavor of the abalone.

Reviews

• Morgan_27
  You can tell exactly what kind of place this is just from the oyster omelet — super fancy, perfect for business dinners. The vibe is really private, kinda feels like a mix between a hotel and a first-class cabin (makes sense, it's connected to Xiamen Airlines), but it still has that Southern Chinese respect for traditional culture. The best part is every room is totally separate, and some of the spaces can fit live music or a tea ceremony. If Michelin gave out stars for service, this place would get them for sure, especially the reservation experience. Anyone who's done business banquets knows how important that is — dishes, flavor preferences, headcount, even the pacing of courses, tea breaks, seating layout, all arranged ahead of time so when you walk in the staff already knows exactly what to do. No awkward on-the-spot coordination needed. And the food is really easy to eat, like you can actually eat it gracefully, no business dinner etiquette stress. The sweet and sour pork is a must-order, seriously good for anyone north or south. The shell is super thin, the meat tender, and they use Yongchun vinegar from Fujian, one of the four famous vinegars. The octopus was really fresh, the sand worms too, and you can order small tasting portions which is nice for people who just want to try a bit. The clear broth Buddha Jumps Over the Wall is worth trying, but honestly the red mushroom soup was even better. Tasted like they pounded chicken into the broth to make this rich chicken soup base, and they left a little piece of chicken in there so you know what it is. Super nourishing but not as one-note as the Buddha Jumps Over the Wall usually is. Even just the red mushroom broth on its own was rich and had a nice sweet aftertaste. They did two preparations of the seaweed and greens, I preferred the clear broth version, it tasted really fresh and original. Overall the ingredients are legit, the veggies and seafood are fresh, exactly the quality Southern Chinese cooking should have. The only funny moment was when the oyster omelet came out looking all fancy and plated up like fine dining — it's literally a street food dish, so seeing it that polished was kinda hilarious, but honestly it didn't feel out of place at a business dinner. Would definitely come back.