Haishi Art Park (Photo by Chen Fengyang)

　　Quanzhou Cuisine: A Dish from Every County

　　In Quanzhou, the saying goes: “Rely on the mountains for food from the mountains, and the sea for food from the sea.” From lush hills to fertile fields, from coastal shores to the deep sea, Quanzhou’s culinary landscape is as diverse as its history. Shaped by the refined traditions of Southern Zhou scholars, the rich farmlands of Jinjiang, and the exotic flavours carried along the Maritime Silk Road, Quanzhou’s cuisine has evolved into a vibrant gastronomic tapestry—distinct in its regional nuances yet unified in its cultural essence.

　　The local saying, “Every five miles, the wind changes; every ten miles, the customs differ,” reflects the culinary diversity of Quanzhou, where each county offers a signature dish that embodies local flavours and historical narratives. This “one county, one dish” concept connects food with cultural heritage, creating a bridge between tradition and identity.

　　Zheng He Family Feast – Quanzhou Taiwan Business Investment Zone

　　Zheng He, the renowned Ming dynasty navigator, diplomat, and gastronome, visited the Baixi Hui community during his voyages to the West in 1417. On his fifth expedition, he stopped in Baixi Township, Quanzhou, where he met Guo Zhongyuan, the founding elder of the Baixi Hui. Welcomed at the Guest Reception Pavilion, Zheng He engaged in a long conversation with Guo, strengthening their cultural ties.

　　In 1422, on his sixth voyage, Zheng He returned and once again stayed with Guo Zhongyuan, where a romantic tale of his subordinate, Guo Shizhao’s wedding unfolded. Zheng He facilitated their union, further solidifying his ties with the Baixi Hui. This historical episode symbolizes the deep-rooted connections and mutual respect between Zheng He and the Baixi Hui people.

　　The Zheng He Family Feast—rooted in local seafood such as Baixi octopus, clams, and freshwater fish—has evolved over 600 years into a culinary tradition that embodies both cultural exchange and regional identity.

　　Menu

　　Appetizers

　  　Taiwanese Fruit Platter

　　  Traditional Non-heritage Snacks

　  　Stone Flower Jelly with Honey Water

　　Main Courses

　  　Radish and Fish Skewers with Steamed Meatballs

　　  Duck Egg and Baixi Clam Soup

　  　Handmade Octopus by A Nong

　  　Pan-fried Red Crab from Zhangban

　  　Beef Soup with Innards

　　  Braised Sea Eel with Ginger and Spring Onion

　  　Braised Pork Knuckles with Dried Fish

　  　A Nong’s Signature Eel and Snail Soup

　  　Fried Lozong River Fish

　　  Eight-Treasure Rice from Dongyuan

　  　White Belly Fish Soup

　  　Old Bridge Oyster Pancake

　　  Steamed Sea Bass

　  　Soup with Vegetable Skewers

　  　Afo's Hand-crafted Fish Skewers

Fried Fish Skewers and Steamed Meatballss—flavors of home.

Duck Egg and Baixi Clam Soup—an aromatic, classic delicacy.

Pan-fried Red Crab from Zhangban—a royal feast for the modern table.

Dongyuan Eight-Treasure Rice—celebrating unity and happiness.

Soup with Vegetable Skewers—a warm and enduring flavor of home.