I. Buddha Jumps Over the Wall

The first time I saw this dish was when I was a child, I learned about it from the movie "The God of Cookery" starring Stephen Chow! Buddha Jumps Over the Wall, also known as Fu Shou Quan, is made by combining more than ten kinds of precious ingredients such as abalone, sea cucumber, fish maw, tendon, and scallops, and then simmering it in a rich broth and Fujian's special old wine over a low flame.

This dish, though pricey, is absolutely delicious. It's soft, tender, glutinous, and chewy, offering a rich and complex texture. The flavor is also incredibly fresh and delicious. Most importantly, after finishing a bowl, you'll feel a lingering, unforgettable aftertaste! In Fujian, the price of Buddha Jumps Over the Wall varies depending on the quantity and quality of the ingredients, ranging from tens to hundreds of yuan! If you visit Fujian, be sure to try Buddha Jumps Over the Wall first!

II. Chicken and Fish Lips

Lao Yu watched "Kangxi's Private Visits" and saw that San Dezi's steward ate a plate of stir-fried chicken tongues with every meal. Just this one dish required many chickens to make! There is a similar dish in Fujian cuisine, which is chicken and fish lips!

Chicken paste is made by mincing chicken breast meat into a paste with the back of a knife. Fish lips are usually made from the lips of sturgeon, beluga, or shark. When making it, first cook the chicken meat into chicken paste soup, then add the fish lips and braise them, and finally sprinkle with diced ham.

This dish is snow-white in color. The fish lips are soft, chewy, and rich in collagen, while the chicken mince is fresh and delicious! Most importantly, this dish perfectly blends the freshness of the fish and the aroma of the chicken without any fishy or meaty taste! To be honest, this dish fulfills Lao Yu's longing for the luxurious life of the butler, San Dezi! Of course, the most crucial thing is that this dish is truly delicious, especially the fish lips, which are rich in collagen—perfect for women who care about their appearance!

III. Half Moon Sinking into the River

To be honest, apart from encountering poetic or historically significant dish names in Jiangsu, I never expected Fujian to have such a poetic and picturesque dish name! I initially thought this dish was just nice-sounding, but the actual dish was even more of a surprise!

Half Moon Sinking into the River is a soup dish. According to the owner, this dish was originally a famous vegetarian dish served at a temple, and the ingredients are very simple, consisting only of water gluten, shiitake mushrooms, winter bamboo shoots, celery, and tomatoes.

After the dish is cooked, the black and white parts in the bowl are clearly distinct! Half of the black part is shiitake mushrooms, and the other half is water gluten, resembling a half-moon submerged at the bottom of a river. Don't be fooled by the fact that it's all vegetarian; the taste is incredibly fresh and delicious. Old Yu particularly likes the water gluten, finding it soft, chewy, and refreshing!

IV. Stir-fried Double Crispy

For those who enjoy a drink, a visit to Fujian is incomplete without trying Stir-fried Double Crispy! This dish is a traditional Fuzhou dish and belongs to the Min cuisine.

"Double Crispy" refers to jellyfish skin and pork kidney. The finished dish is crisp, tender, and refreshing, requiring exceptional knife skills and precise control of heat!

Old Yu feels that the ingredient that best captures the texture of this dish is pork aorta! Taking a bite of "Double Crispy" and sipping a little wine is incredibly satisfying, and it also goes well with rice!

V. Tong'an Braised Pork

Tong'an Braised Pork is a famous dish in Xiamen. According to the owner, this dish is usually served at banquets, and when you eat braised pork, it basically means that the banquet is halfway over.

This dish gave Lao Yu a rather unique impression. When it was served, it was hidden in a steamer. Only after the waiter lifted the lid did he realize that it was actually a huge piece of meat!

This dish gave Lao Yu a rather unique impression. When it was served, it was hidden in a steamer. Only after the waiter lifted the lid did he realize that it was actually a huge piece of meat!

I thought it would be greasy or difficult to eat, after all, it's a large piece of meat. However, with a gentle pinch of chopsticks, the skin and meat separated immediately. According to the waiter, the braised pork is actually quite tender; just insert chopsticks into the braised pork, and when the chopsticks fall, you can use the force of the falling chopsticks to cut the braised pork!

VI. Lychee Pork

To be honest, I wanted to eat it just by seeing the name! But when the dish was served, it wasn't what I imagined!

I initially thought this dish was made with lychees and meat, but it turns out it's actually made with water chestnuts and meat!

Because the water chestnuts in the finished dish look very much like lychees, it's called Lychee Meat! This dish isn't suitable for drinking with alcohol, but it's perfect for my wife and kids; the sweet and sour flavor is appetizing and delicious!