Shacha Noodles(沙茶面): Fujian is one of the earliest opened-up area and a main ancestral places for overseas Chinese, foreign goods coming in. And that’s how Shacha sauce began to be used by locals. Shacha is the name of a sauce that mainly made of peanut, added with garlic oil, salt, sugar, pepper and etc. With seafood, offal and noddles, cover them in Satay sauce and enjoy the authentic Xiamen flavor in your China travel!

Oyster Omelette(蚵仔煎): Oyster Omelette is probably the most famous snacks in Fujian, originated in Quanzhou and widely spread in Chaoshan area and Taiwan. As the name suggests, the basic ingredients are oysters and eggs. Whisk the sweet potato to batter then fry them together. Add some chopped onion and coriander in the top. Finally put local chilli sauce in. Oyster Omelette will come into finished product eventually.

Sipunculid Worm Jelly(土笋冻): Sipunculid Worm Jelly, or Sea Worm Jelly, is a tradition Xiamen snacks that has been documented back in Ming Dynasty. It may be scared to most people since it’s made by a kind of worm called Phascolosoma esculenta. After being boiled, the gelatin contained in the body of worm is dissolved into the water. And it condenses into a jelly after cooling. People dip it in soy sauce and vinegar. Forget what it looks and take a shot, they are absolutely protein-rich!

Xiamen Peanut Soup(厦门花生汤): Xiamen Peanut Soup is a beloved traditional dessert known for its warm, comforting sweetness and velvety texture. Made by slow-simmering red-skinned peanuts until they become tender and infused with the delicate sweetness of the broth, the soup achieves a smooth, aromatic richness. It strikes a perfect balance—sweet but not cloying—offering a soothing experience whether served hot or cold. Whether enjoyed as a hearty breakfast or a late-night snack, this classic dish is a staple of Xiamen’s culinary scene.

Xiamen Popiah (Thin Pancake Rolls/Xiamen Spring Roll厦门薄饼): Xiamen Popiah is a cherished Fujian specialty, featuring a soft, thin pancake wrapped around a medley of fresh and flavorful ingredients. The filling typically consists of stir-fried bamboo shoots, tofu, shrimp, diced pork, and oysters, combined with crisp vegetables to create a perfect balance of textures and flavors. Traditionally, families gather to prepare their own rolls, spreading the filling onto the delicate wrapper before carefully rolling it up by hand. Whether served at festive banquets or as a casual everyday meal, popiah embodies the spirit of togetherness and sharing.

Zha Wuxiang (Fried Five Spice Pork Rolls炸五香): Zha Wuxiang is a popular Xiamen street food, loved for its crispy, golden-brown exterior and flavorful, juicy filling. This snack is made by seasoning minced pork with aromatic spices, mixing in crunchy water chestnuts and scallions, then wrapping the mixture in a thin bean curd skin. Once deep-fried to perfection, the rolls are golden and crispy. Each bite bursts with rich, spiced flavors, making it an irresistible treat for both locals and Xiamen travel visitors.

Xiamen Bianshi (Wontons厦门扁食): Xiamen Bianshi is a local take on the classic wonton, distinguished by its delicate, paper-thin wrapper and richly flavored filling. Typically made with minced pork, shrimp, or water chestnuts, the dumplings are gently folded and cooked in a fragrant, umami-packed broth. Served with a garnish of seaweed, scallions, and cilantro, bianshi delivers a perfect harmony of tender dumpling skin, juicy filling, and aromatic soup. Every bite offers a satisfying combination of flavors and textures, making it a beloved dish in Xiamen cuisine.

Xiamen Taro Cake(Yubao厦门芋包): Xiamen Taro Cake, or Yubao, are a traditional delicacy celebrated for their creamy taro exterior and flavorful, savory filling. Made by mashing betel taro with a touch of starch and salt, the dumpling dough encases a filling of pork, shrimp, mushrooms, bamboo shoots, and water chestnuts. Once steamed, the dumplings release an enticing aroma, with a smooth, velvety texture complementing the crunchy and umami-packed interior. Often served with Xiamen’s signature sweet chili or satay sauce, Yubao is a festive favorite, enjoyed during holidays and family gatherings.

Misua Paste (Mianxian Hu面线糊): Misua Paste is a silky, comforting porridge made with fine rice vermicelli thickened with sweet potato starch. Originating from Fujian’s Quanzhou, Zhangzhou, and Xiamen regions, this dish is served in a rich, umami-laden broth typically simmered with pork bones and seafood. Topped with ingredients like shrimp, pork intestines, and coagulated pig’s blood, Misua Paste offers a satisfying blend of smooth textures and deep flavors. Whether enjoyed for breakfast or as a late-night snack, it is a staple of Xiamen’s vibrant food culture.

The Vegetarian Meal in the Puzhao Hall(南普陀素菜): Nanputuo Temple Vegetarian Meal is a time-honored culinary tradition in Xiamen, deeply rooted in Buddhist principles and a focus on natural, plant-based ingredients. Crafted from tofu, rice, mushrooms, and fresh seasonal vegetables, these dishes are designed to be light yet bursting with flavor. Signature specialties like “Half Moon Sinks in the River” and “Golden Lotus of the South Sea” are not only visually striking but also imbued with poetic and spiritual significance. Today, this refined vegetarian cuisine attracts both devoted Buddhists and food lovers eager to experience its elegant and tranquil flavors.