Quanzhou’s prosperity comes from the sea. Its people have been connected to the ocean for centuries, relying on its bounty for an endless variety of delicious seafood.

　　To the people of Quanzhou, the best way to cook seafood is to keep its natural freshness. Perhaps this connection to the sea explains Quanzhou people’s laid-back attitude toward life, captured in the local saying, “Life is like the ocean; win or lose, smile through it.”

Fishing boats sail through Quanzhou Bay.

　　A Taste of Freshness in Every Season

　　Each season in Quanzhou offers its own special seafood treats.

　　Right now, crabs are in peak season. Every autumn rain fattens the blue crabs, making them sweeter and more succulent. Quanzhou people steam the crabs, pick out the meat and roe, and stir-fry them with egg, pork strips, bamboo shoots, water chestnuts, tomatoes, and celery. The resulting dish, Osmanthus Crab, is named for its finely scrambled egg bits resembling osmanthus blossoms.

Fried red crab

　　Fengze's Xunpu Village: A Feast of Oceanic Delights

　　Fengze's Xunpu village, renowned for its globally popular flower-adorned headdresses, also boasts delicious red crabs. After being fried, these crabs are cooked with soy sauce, garlic, ginger, and sugar, resulting in tender, flavorful crab meat paired with a savory sauce that's unforgettable. When combined with rice, the sweet crab taste blends perfectly with the rice's earthy aroma.

　　Sea clams are another staple on Quanzhou dining tables. Coastal areas such as Huian, Shanyao in Quangang, Wanchuan in Hui'an, and Baiqi in the Taiwan Business District produce plump and sweet clams. A popular dish, Duck Egg and Clam Stew, features clams cooked with duck eggs, tender tofu, and aromatic herbs, creating a rich, smooth, and layered flavor.

　　Quanzhou's rivers and coastal waters are abundant with fish like sea bass, yellow croaker, pomfret, and mackerel. Soy Sauce Braised Fish, a homestyle favorite, uses fresh sea fish like pomfret and yellow croaker simmered with ginger and scallions in soy sauce for a deeply savory taste. Another specialty, Seafood Rice, combines fish broth, dried seafood, and steamed rice for an aromatic and flavorful meal.

　　Local Snacks: A Taste of Quanzhou's Oceanic Bounty

　　Beyond home-cooked meals, Quanzhou's street snacks offer another way to enjoy its rich oceanic bounty.

Fried fish skewers

　　Fried Fish Skewers: Fresh eel is deboned and ground into fish paste to make fish balls, while deep-sea bass is used to create chewy fish rolls, believed to have originated as portable meals for ancient seafaring soldiers.

Fried oysters

　　Fried Oysters: A beloved Quanzhou snack, mixed with eggs, sweet potato starch, and garlic, then fried until golden brown. They are served with sauces like soy, vinegar, and garlic paste for an extra burst of flavor.

Tusundong Jelly(Seafood Jelly)

　　Tusundong Jelly (Seafood Jelly): Made from collagen-rich sea worms called "earth bamboo," boiled and chilled into a transparent jelly, served with garlic sauce and vinegar for a refreshing, savory bite. This jelly, a classic Quanzhou delicacy, is crystal-clear, tender, and crisp.

　　Hand-Grinded Octopus: A unique dish from Quanzhou's Taiwan Business District, where octopus from the estuary of the Luoyang River is hand-grinded to expel ink and impurities, leaving the meat white and glossy. After boiling, it's served with dipping sauce, offering a sweet and crunchy texture.

Sea Algae Jelly

　　Sea Algae Jelly: Quanzhou's own "ocean jelly," made from seaweed (a type of algae) and rock sugar, resulting in a transparent, refreshing, and smooth jelly. It can be eaten alone or with toppings like red beans, taro balls, and coconut milk.

Misua Soup

　　Misua Soup: A delightful mix of flavors, combining various seafood in a broth made from fish and crab meat. Fine misua noodles are added, along with a starch solution, stirred continuously until the soup thickens. It's served with pepper and angelica wine, and topped with options like oysters, clams, and pork intestines.

Dried squid with pig’s trotters

　　Preserving Ocean Freshness: Dried Seafood Delights

　　To keep the ocean's freshness throughout the year, Quanzhou locals have perfected the art of making dried seafood, which not only prolongs the shelf life of ingredients but also adds unique flavors when combined with other foods.

　　Dried Squid with Pig's Trotters: A famous dish from Xiaozuo village, where fresh squid is immediately processed and sun-dried to lock in its sweetness. When simmered with pig's trotters, it creates a unique umami flavor.

Oysters with seaweed casserole 

　　Seaweed Casserole with Dried Oysters: A nutritious and comforting dish, rich in seafood essence. Dried oysters and seaweed are cooked together, enhanced by the rich flavor of stir-fried pork belly.

　　Quanzhou's culinary culture reflects its deep-rooted connection to the sea, where every bite tells a story of tradition, craftsmanship, and a love for the ocean's bounty.