Fuzhou, capital of Fujian – a province of immigrants who brought their culture all over the world. Coming from a country with many Fujian descendants, yet Cantonese cuisine being more dominant, the new dishes were an eyeopening and biggest treat to the taste buds! These are favorites picked from 2 of the best restaurants I went to.
First, from Ji Shan Zhai Restaurant – a Fuzhou specialty is lychee pork. This meat-free version is made from monkeyhead mushrooms, an unique mushroom used in Chinese food for its juiciness and similarity to fatty meat – smooth, tender and melt-in-your-mouth sweet and sour pieces!
Fuzhou is also know for bamboo shoots! Crunchy with a subtle sweetness – this one is done with savoury Chinese olive sauce.
This is what the vegan world loves – seitan, or mian jin (wheat gluten), has been used since thousand of years ago as protein for vegetarian monks. One main characteristic of this spongy protein is that it can absorb flavours fully, and magnify them.
Most excellent meal was from Lotus Teahouse – a posh kind of place that I won’t usually go. But fine dining has its merits, every dish was full of surprising combinations with some ingredients I’ve never heard of. Soup must be in every meal in the south – I thought this was a chrysanthemum flower but it turned out to be soft tofu skillfully cut into this flower shape, sitting in a superb truffle broth.
I never knew things like these existed – a cold dish of a type of fungi that grows on bamboo! The crispness and crunch was indeed reminiscent of fresh bamboo shoots, addictive and refreshing!
Lotus roots are common but baby lotus roots is a first time – this was made into crunchy pickles. Those cute little holes soaks up the sweet vinegar perfectly!
Next post will be Beijing 🙂