Xiamen Food

Prior to Xiamen's designation as one of China's first "Special Economic Zones" in 1980, its restaurant scene was bogged in humdrum mediocrity. Dining options were limited to Cantonese, Cantonese, Cantonese, Sichuan and Cantonese. Diners had become so bored that rumors persist even today that some even began to gnaw on their chopsticks just for the sake of variety. But as Xiamen's tourism scene began to boom so did its culinary diversity. Soon some of the major hotel restaurants were flying in master chefs from Hong Kong, Japan, and even Europe, elevating Xiamen into a wining-and-dining regional force. Today Japanese, Korean, Italian, American and Muslim restaurants coexist with Xiamen's abundant Chinese offerings, placing the entire city into a state of constant salivating splendor.

The best, and safest, restaurants can usually be found in the hotels. Though more expensive they rarely disappoint, combining superb food with world-class service and gorgeous décor. One of the best is Lujiang Hotel's Rooftop Restaurant. Located along downtown's waterfront, it furnishes marvellous views of the harbor area, while serving some of Xiamen's best Fujian and Cantonese seafood dishes. As an added bonus, it is one of the few restaurants to offer the option of English menus.

The Mandarin, Xiamen's lone five-star hotel, provides dining options for all palates: The Jade Lake Specialty Shop enjoys legendary status for its offering of Sichuan tastes including Fried Yellow Eel and a bounty of noodle dishes. Goza Restaurant serves authentic Japanese dishes including a large selection of sushi and sashimi options. Or if the belly beckons for Baked Snail, Fried Scallops with Cheese, or other hints of Paris the intimate Madame Rouge Restaurant answers the call for Western fare.

Mild Hut in the Best Western Hotel, the largest four-star in the Fujian province, grades as another strong choice for Cantonese cuisine and serves a ravenously popular version of shark's fin.

The Marco Polo Hotel along Yuandang Lake also delivers culinary marvels. The Shogun Restaurant features old school Japanese by favoring Robatayaki style grilling, while the Lotus Court reaps high praise for its bounty of Cantonese dishes featuring fresh crabs and scallops.

Xiamen's only completely authentic Italian restaurant, Portofino's can be found in the Harborview Hotel. An Italian trained chef serves marinara laden dishes including ravioli and lasagna. Immensely popular with locals, reservations are imperative, especially on weekends. Or if Japanese is the dinner choice the Sakura Restaurant can handle any udon noodle fix.

Not all of Xiamen's best restaurants are located under hotel roofs. There are many independent marvels and proof of this can be found at the Shuyou Seafood Restaurant. Critics rave about this dining gem and rate it as one Xiamen's best overall restaurants. Cantonese and Fujian style seafood dishes line its menu and include lobster, prawn, and sea crabs. Equally impressive is its attentive service that never seems to falter regardless of how busy the restaurant becomes. This is the closest restaurant Xiamen has to being rated in the "Do Not Miss" category.

Seafood (海鲜)

Seafood (haixian) is all over the place in Xiamen, and especially in Gulangyu, and is a great introduction to the culinary delights of the town. It has a long history here, locally the seafood has been around forever, but as early on as the Qing Dynasty (1644-1911 AD), grouper, yellow croaker, red crab, lobster and sleeve-fish were already frequently ordered dishes in local hotels.

The Chinese in Xiamen do have the strangest taste in their selection of edible fruits of the deep, with te

Peanut Soup (花生粥)

Peanut soup (huasheng tang) is by no means easy to make despite the fact that it is made of only one ingredient--peanut. First, carefully selected peanuts are dipped in boiling water for deshelling. Then they are stewed with mild flame until they totally soften. Last add sugar and continue stewing the soup for half an hour. Local people always have this soup with youtiao (deep-fried twist dough sticks), fried dates or buns.

Peanut Crunchy Candy (花生糖)

Had you lived in the Qing dynasty, you would have to have been nobility or an imperial member to sample this peanut crunchy candy. To make this specialty, peanuts are first deshelled and roasted for half an hour. Then they are crunched with preheated, liquefied sugar. After cooling off, the large bars are cut into small pieces and are ready to eat on a street corner near you.