Min Cuisine

Min Cuisine，A latecomer in southeast China along the coast, Fujian cuisine holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (1127-1279). During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the cuisine so it gradually spread to other parts of China.

Famous Dishes

Buddha Jumps Over The Wall

This bowl of concentrated and rich taste of soup is the main result of this dish by double boiled the ingredients for several hours.

Day 1

500g Old chicken cut pieces, blanch in hot water for 5mins, refrigerated

600g Front pork knuckles, blanch in hot water for 5mins, refrigerated

400g Premium Spare Ribs, blanch in hot water for 3mins, refrigerated

80g Chinese superior Jinhua ham, cubed, blanch in hot water for 1min, refrigerated

5 pcs Premium mushroom soak in water for overnight

10pcs Premium dried scallop, soak in water for overnight

5pcs Sea cucumber, clean them, refrigerated

20g Fish Maw, deep fry them; soak in water for 1hr, refrigerated

Day 2

To use a double boiler or pot, start layering the ingredients from bottom of the pot:-

1^st layer- old chicken pieces, only use meat part

2^nd layer-front pork knuckles

3^rd layer-spare ribs

4^th layer-Jinhua ham

5^th layer-mushroom

6^th layer-scallops

Pour 1.2lt of hot water and water from soaked the dried scallops, double boil or steam over low heat for 2hrs, then followed by:

7^th layer- Sea cucumber

8^th layer-Fish Maw

Continue to double boil or steam over low heat for 1hr.

To serve-pour the soup into individual serving bowl, enjoy together with other cooked ingredients like sea cucumber, fish maw, and etc.