Fujian

They are made of minced fish and egg white, mixed with flour. Some varieties of fish balls have pork or shrimp added, with the most famous one perhaps being the Fuzhou version. These are then cooked in boiling water.

A specialty of Xiamen, with the broth having been inspired by the dipping sauce of the traditional Malay dish satay.

Taro nut is cooked and pressed into mud, with sugar, eggs, water and oil. After the taro cools down, people sometimes add chopped kernels, cherry on the surface. It is one of Fujian’s traditional desserts.

It is made with raw material of flour, salt, sesame seeds. The shape of light cake is similar to doughnuts. It doesn’t have much taste. In Fuzhou, "light cake" refers to the version without sesame seeds, while the version with sesame seeds is called "Fuqing cake".

is the most common snack in Fujian. The wonton skin is thin, it cooks in a short time. The boiled dumplings would be required in the process of adding cold water 2 times. After cooked, it looks half transparent.

Named after a goddess, this oolong tea is grown around Anxi in Quanzhou prefecture. It was the tea American colonists protesting British taxes threw overboard at the Boston Tea Party.

This is another famous oolong tea, from Mount Wuyi.

The white tea is grown in various regions of Fujian including the ShuiJie and Zhenghe counties. The white tea leaves have a unique shape. White tea is a little bit fermented tea with a mild flavor but leaves a sweet taste later.