The litchi meat
The litchi abounds in Fujian, the litchi is been famous for its color, joss-stick, form, flavor. The litchi meat is a kind of traditional taste dish which uses the litchi great reputation exactly to make copy of its form with the pork. This chopper work is delicate, cooking is compactness, and it is sour, sweet, fresh and beautiful, slippery smooth good to eat.
Method for making: Cut the lean pork into pieces, chisel the ten word in each meat, then cut into the inclined form piece respectively, then grasp with the wet starch along together with the water chestnut slice the pig meat, white sauce, refined sugar, fragrant vinegar, the soup, monosodium glutamate, ketchup, sesame oil, wet starch adjust juice. Put the meat piece and the water chestnut slices that the syrup likes along together in the oil pan, stir to spread to turn over to fry, wait the meat pieces to present the litchi form, pour in to leak to go to the oil. Pack the dish garlic, the spring onion segment in the oil pan to fry, then pour into the juice to hang up to boil, then put the litchi meat fried, the water chestnut slices, turn over to fry several bottom namely to become.
Shixiangzhui sparerib
Its quality is crispy, loose and soft, sour, sweet and proper; the flavor 
is superb and heavy Method for making: Chop the backbone of the pig fillet to the greater half, cut into slices, clap with the knife surface, then use the back of knife horizontal keep heavy to clap 3 times, and then use the edge of knife to face in the meat up horizontal keep to order lightly, cut into relationships with the blood finally. The water chestnut is cut into slices, put along together with the fillet bone in the bowl; join the dry starch and little clear water to grasp starch evenly well. Spring onion rice, garlic, sauce, refined sugar,fragrant vinegar, ketchup, curry sauce, sesame sauce, monosodium glutamate, the soup, orange are all put into the small basin, mix evenly to adjust Zhui juice. When fillet bone and the water chestnut slice are put along together into the pot to fry to the golden color, rise them to go to the oil, pour into in Zhui juice, turn over bottom several times to pack the dish to become namely.
Fish ball
A light repast that person of Fuzhou often eat has the special features with wrap the heart contain farcing. Make it with the fresh fish of the shark and eel, take out bone, wash clearly, chop to become the fish ball sauce; join the brine in harmony in different times, then join the dry starch, mix fish thick soup form. At the same time, choose the pork to chop to become sauce, cut the shrimp stem to pieces, and adjust into the sauce, monosodium glutamate, spring onion to wait in vain to make the farcing. While wrapping to make, should use the fish ball especially made, take the farcing to wrap in the fish thick soup, knead the glomeration by hand, put in the basin full clear water, and put the pot having cold water to cook with the tiny fire. Raise the food to cool in the bamboo basket. The soup of fish ball require much attention, the condiment is seasoning, they contain the spring onion white, hemp seed oil, the shrimp oil…etc. The fish balls float on the stock for cooking, completely clear, the stars orders the point, is prized for seven-star fish ball.
Guobianhu
This light repast has already had the history of more than 400 years in Fuzhou, because of many ingredients, the quality is soft and delicate, it is delicious, tasty, and utility and welcome among the people deeply. Soak rice with the clear water for 2 hours to 3 hours, add the clear water to whet rice and peanut milk, add the refined salt to wait to use. After black mushrooms and the laver water deliver, cut the black mushrooms into the thin, cut the spring onion into slices, cut the garlic into segments. Put the spring onion white and garlic in the panslightly to boil, then put pork, the water black mushrooms, laver and the shrimp skin together into pot, add the clear water to burn familiar of 70%, put on the peanut oil in the side of pan, ladle up the rice and peanut milk to follow a side with the bowl even sprinkle a round, cover the pot cover, when see rice and peanut milk on the pot side turn rise, use the shovel to go into a spade of rice in the pot, then add just right amount of clear water, depend on the up method sprinkles to finish 3 times to 4 times separately. Before sprinkling the last rice and peanut milk, adjust into the fish soup, threw in the monosodium glutamate, spring onion bead, the garlic segment after cook then raise the pot.
Longan
It is also called the dried longan, is one of the six famous fruits of Fujian. There is the history of planting longan for a thousand years in the region of Fuzhou. The trees are often green; the tree hats are high and big. The fresh longan, its circle likes bead, its red likes pill of gold, its meat likes glass, its pit likes black paint, the flesh of fruits is fresh and delicate, the juice is sweet, and the nourishment is abundant. Honghezi, Bianxiabang etc. of the suburban area are famous kinds. They abound in Fuqing, Minhou, Jiaoqu etc. The dried longan meat which are made of the fresh longan is a valuable tonic, which has the effect that open the stomach and repair to grow in wisdom falsely, can cure the disease weak and anemic Wei Huang, nervous prostration, the postnatal period anemia etc.
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