Local Cuisine on Meizhou Island

Seafood dominates the local specialties of Meizhou Island. Seafood eaten here tastes different from that in inland cities. Most seafood on the island is wild, freshly caught straight from the sea, delivering pure, sweet and delicate flavors.

As tourist numbers keep rising and diners increasingly favor wild, all-natural seafood, island seafood is priced slightly higher than in cities, yet it is well worth the money.

In recent years, wild catches around Meizhou Island have gradually decreased. At present, the only authentic wild seafood readily available includes crabs, small tiger prawns (large tiger prawns are only occasionally caught around the Spring Festival), white shrimp (different from the prawns sold inland), and various sea snails.

Mazu Peace Noodles are a must-try snack for every visitor paying homage at the Mazu Ancestral Temple on Meizhou Island. The thin, long vermicelli symbolizes health and safety. In Putian, locals serve this noodle dish on the first and fifth days of the Lunar New Year (for the extended New Year celebration) and other important festivals. It is said the vermicelli also offers dietary benefits for people with stomach ailments.

Also known as fried starch cakes, they differ from ordinary Minnan-style oyster omelets. A generous mix of vegetables is blended into the batter. Key ingredients include fresh Meizhou oysters, Putian sweet potato starch, vegetables and fried peanuts. The pancake is tender and fragrant, enhanced by the crisp nuttiness of peanuts. The only shortcoming: the dish can turn overly greasy if not properly cooked.

This is a genuine island fisherman’s home recipe. The first batch of newly harvested laver is naturally soft and tender. Cooked with homemade fish sauce unique to the island, the laver boasts a rich flavor balancing sweetness, spiciness, saltiness and umami.

Also called croaker fish rice. It evolved from the local tradition of cooking hairtail with rice. Ingredient selection is critical: only fresh wild fish will infuse the plain white rice with sweet seafood essence. The most authentic version is made by the chef nicknamed "Little Cabbage" at Baicai Restaurant on Meizhou Island. The dish carries a mellow aroma and stands out as a classic island specialty.

It is prepared the same way as the periwinkles popular in Putian. The snail meat is plump, firm and silky tender. Sitting by the seaside with sea breezes and cold beer, this dish tastes absolutely divine.

These tiny snails are nibbled just like sunflower seeds. The more you eat, the more fragrant they become, making them an ideal snack to pair with alcohol.

Mixed small coastal fish is an indispensable dish on the island. Since dozens of small fish varieties are caught together, they are commonly braised in thick soy sauce as a single platter. Small yellow croakers can also be steamed and drizzled with hot oil. Thanks to their exceptional freshness and natural sweetness, steamed croakers turn out wonderfully tasty.

Made purely from glutinous rice flour mixed with powdered white sugar, peanuts and sesame seeds. The mixture is steamed dry and cut into square chunks. Sweet and delicious, it suits both the elderly and children. It is a popular gift for relatives and friends, well-received across Fujian and Southeast Asia.

Glutinous rice flour is blended with sugar, fine salt and sour juice. The steamed cake is sprinkled with granulated sugar while still hot, creating a harmonious sweet, salty and sour taste. It is especially good for patients, seniors and kids.

Mint herb (brook mint) is laid at the bottom of a steamer lined with glutinous rice flour. During steaming, the refreshing mint aroma fully penetrates the cake, forming a uniquely flavored pastry.