Xiamen & Fujian typical food we sampled.

We hear so much about the wonderful food of  Xiamen but unfortunately the food we had, a mixture of  local cuisine and typical Hakka dishes, were quite disappointing after all the hype.

Be the judge.

Sweet potatoes and chestnuts sold everywhere in Xiamen

Prawns in Chinese wine but not so good. Prawns not fresh at all.

Stir fry preserved bamboo shoots with fungus. Quite tasty.

Yam noodles. The color is enough to warrant caution. The noodles were quite tasteless.

Carp in chiili oil. Okay but I would not die for it.

Unlike previous times when we were in China where we had more vegetable dishes and only one miserable fish dish always floating in a  brackish suspicious looking sauce , seafood is now a regular feature on the menu and quite tasty. 

Tilapia in soya sauce. Surprisingly fresh and tasty.

Prawns in wine sauce. Eatable.

Typical breakfast spread of porridge with lots of  preserved vegetables

vermicelli with spicy tofu

Lotus root with fuchok

Tea on the day we arrived was a yam pudding ( very nice), some cold dessert, Fujian version of Hokkien mee ( tasty - yum,yum) and a jelly stuffed with small sea slugs  ( ugh!).

Crunchy soyabeans with pork ribs. Supposedly typical Hakka dish? Pretty tasty though!

Tofu. Quite nice.

Fresh bamboo shoots cooked with preserved vegetables. Tasty actually  without the usual bamboo shoots smell.

Fatty pork with preserved vegetables. Good.

Glutinous rice balls with  sesame seeds. A bit sweet but delicious.

What we did not try which was a good thing!

Tortoise dish???

A soup of lamb head and fish head???!!! Yucks!