China Fujian Province's Wuyishan Cuisine

The trudge out to maliandao tea district is totally worth it just for these spicy home cooked dishes in a tiny hole in the wall eatery. You’d never find it if you were out wandering on your own.

The wuyishan mountain in Fujian, China is home to a large number of tea plantations are producing Oolong and Longjing teas. I’m not sure what exactly defines Wuyishan cuisine as unlike yue (Cantonese) or chuan (Sichuan) dishes that have distinctive traits and signature dishes, Wuyishan dishes are simple, tasty and very spicy. The chillis sucessfully drown out the muddy taste of the fresh water fish, complementing the smart move of using plenty of ginger and spring onions as well. I haven’t had sliced and cured bamboo shoots which are then smoked and stir fried with very spicy chilli. The chef/owner gets it from the family hometown and the dish is only available as and when there were messengers carting those bamboo shoots up north to Beijing.

We had spicy beef and taro, smoked duck, cured bamboo shoots, fresh water steamed fish, finishing with a home made soup with preserved vegetables—酶菜 one of my favourite sides with congee.

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Unfortunately, I don’t have the address or phone number of this amazing place. I joined an excursion with The Hutong that was led by tea expert Joel. It’s a good way to spend a Sunday and really good fun if you can quickly get pass the initial stranger age gap divide awkwardness.


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