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Run Bing Cai, an ancient version of spring rolls filled with ingredients, typically enjoyed during traditional festivals like Qingming. /CFP
Roast Pork Zongzi, a traditional local favorite particularly popular during the Dragon Boat Festival in Quanzhou City. /CFP
Shihuagao, a jelly dessert derived from marine algae. /CFP
Run Bing Cai, an ancient version of spring rolls filled with ingredients, typically enjoyed during traditional festivals like Qingming. /CFP
Roast Pork Zongzi and beef soup at a chain restaurant in Quanzhou City. /CFP
Run Bing Cai, an ancient version of spring rolls filled with ingredients, typically enjoyed during traditional festivals like Qingming. /CFP
Roast Pork Zongzi, a traditional local favorite particularly popular during the Dragon Boat Festival in Quanzhou City. /CFP
Quanzhou, a city steeped in cultural heritage in east China's Fujian Province, offers a culinary landscape as diverse as its history. Among its standout dishes are Roast Pork Zongzi, Run Bing Cai and Shihuagao.
Roast Pork Zongzi is a traditional favorite particularly popular during the Dragon Boat Festival, featuring glutinous rice stuffed with roasted pork, often complemented with mushrooms and other ingredients, all wrapped in bamboo leaves.
Run Bing Cai is an ancient version of spring rolls filled with ingredients like pork belly, carrots and cabbage, typically enjoyed during traditional festivals like Qingming. Diners wrap these ingredients in thin pancakes, adding extras like seaweed and peanuts for a customizable treat.
Shihuagao, a jelly dessert derived from marine algae, provides a soothing finish to meals with its cool, gelatinous texture and often sweetened with fragrant notes of osmanthus or jasmine.
(All photos via CFP)