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Min Shang Xian · Fujian Cuisine (Longhu Binjiang Tianjie Branch)

地方菜 · ⭐ 4.2

Zone B, 5th Floor, No. 04, Longhu Binjiang Tianjie, Jianghan Road

Dishes

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  Colorful Seasonal Vegetables

  Five-color vegetables is a dish featuring various colored vegetables like carrots, green peppers, broccoli, corn kernels, and red peppers. Vegetables are diced or sliced, blanched or quickly stir-fried to retain color and crispness. Seasoned simply with salt, a touch of soy sauce, and oil.
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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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  Xiamen Ginger Duck

  Xiamen Ginger Duck is made from Red-faced Muscovy duck, stir-fried with sesame oil until fragrant, then simmered with old ginger (ginger mother) and rice wine. It is believed to soothe the liver, moisten the lungs, nourish the stomach, strengthen the spleen, relax muscles and blood vessels, and dispel cold while resolving phlegm.
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  Ancient Method Yellow Croaker Soup

  A traditional soup made with fresh yellow croaker, simmered slowly with ginger and scallions for a delicate, savory flavor.
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  客家煎酿豆腐

  客家煎酿豆腐 is made by hollowing out tofu and filling it with a mixture of minced pork, dried shrimp, scallions, and ginger, then pan-frying until golden brown and simmering in a seasoned sauce until flavorful. Main ingredients are tofu and meat filling.
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  Oyster Omelette

  Oyster omelet is a pan-fried dish made primarily with fresh oysters, combined with eggs, sweet potato starch, and vegetables such as green onions and garlic shoots. The oysters are mixed with beaten eggs and sweet potato starch to form a batter, then fried in a pan until golden brown on both sides, resulting in a crispy exterior and tender interior.
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  Steamed Dongshan Small Squid

  Steamed Dongshan small squid is a dish featuring Dongshan small squid as the main ingredient, boiled in clear water and drizzled with a seasoned sauce. Dongshan small squid is a small marine mollusk with tender meat that retains its natural flavor when cooked.
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  Fuzhou Taro Paste

  Fuzhou taro paste is a traditional Fujian dish made primarily from taro. After steaming and boiling, the taro is mashed into a smooth paste, then mixed evenly with lard and sugar. Finally, it is sprinkled with toasted sesame seeds and clarified lard. The dish has a delicate texture and a rich taro aroma.
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  Fuzhou Peanut Soup

  A traditional sweet dessert from Fuzhou made by boiling peanuts until soft and adding sugar for a smooth, sweet flavor.
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  Fuzhou Fish Dumplings

  Fuzhou fish dumplings are made from fresh fish meat, deboned and mashed, mixed with starch and egg white to form a filling, wrapped in thin dough, shaped into dumplings, then steamed or boiled—traditional Fujian snack.
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  闽南咸饭

  闽南咸饭是以大米为主料，加入腊肉、虾米、香菇、胡萝卜、青豆等配料，经过浸泡、蒸煮制成的米饭类菜肴。制作时先将米洗净泡水，再与切好的配料混合均匀，放入锅中蒸熟。
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  Fujian-style Vinegar Pork

  Minnan vinegar pork is a traditional Fujian dish made with pork. Thin slices of pork belly are coated in sweet potato starch, deep-fried until golden and crispy, then stir-fried with sugar, vinegar, and soy sauce to create a sweet-and-sour glaze. The result is tender inside with a crunchy exterior and a glossy red finish.

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