Chinatown Philadelphia Restaurant Takeout Menus
Foo Chow Restaurants
|China King||Fuzhou (Foo Chow) Chinese|
|Chinatown Restaurant||Fuzhou (Foo Chow) Chinese|
|Ming River||Fuzhou (Foo Chow) Chinese|
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About Fujianese CuisineFujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" (simplified Chinese: 鲜味; traditional Chinese: 鮮味), as well as retaining the original flavour of the main ingredients instead of masking them.
Many diverse seafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, or such edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian. The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling. Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavor, aroma and texture of seafood and other foods. Strong emphasis is put on the making and utilizing of broth and soups. There are sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" (－湯十變) and "It is unacceptable for a meal to not have soup"(不湯不行).
Fermented fish sauce, known locally as shrimp oil (虾油), is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilized for both savory dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes. Mi soan (simplified: 米线; traditional: 米線； Mandarin: mĭxiàn, also known as mĭfěn (米粉) (thin, white wheat-flour noodles), are a Fujian specialty.
Fujian cuisine consists of four styles:
- Fuzhou: the taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for its soups.
- Western Fujian: there are often slight spicy tastes from mustard and pepper and the cooking methods are often steam, fry and stir-fry.
- Southern Fujian: spicy and sweet tastes are often found and the selection of sauces used is elaborate.
- Quanzhou: the least oily but with the strongest taste/flavor of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish.
Unique seasoning from the province include fish sauce, shrimp paste, sugar, Shacha sauce, and preserved apricot. As well, wine lees from the production of rice wine is commonly used in all aspects of the region's cuisine. Red yeast rice (紅麴/紅槽醬) is also commonly used in the region's cuisine, imparting a rosy-red hue to the foods, pleasant aroma, and slightly sweet taste 
The province is also well known for its "drunken" (wine marinated) dishes and is famous for the quality of the soup stocks and bases used to flavour their dishes, soups, and stews.
One of the most famous dishes in Fujian cuisine is "Buddha Jumps Over the Wall" (佛跳墙), a complex dish making use of many ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.
Fujian is also notable for yanpi (燕皮), a thin wrapper made with large proportions of lean pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" similar to things made with surimi. Yenpi is used to make rouyan (肉燕), a type of wonton.
|Fo Tiao Qiang, "Buddha jumps over the wall"||佛跳墙||Contains over 30 ingredients, including shark's fin, abalone, sea slug, dried scallops, duck, chicken breast, pig's trotters, mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked the aroma lingers, and that after smelling the aroma, a monk forgot his vegetarian vows and leapt over the wall to acquire some.|
|Oyster omelette||蚵仔煎||Omelette with oyster filling.|
|Popiah or Lunpiah||薄饼 or 潤餅||Crepe with bean sauce or soy sauce filling.|
|Ban mian||板面||Flat-shaped egg noodle soup|
|Bak kut teh||肉骨茶||Tr. "meat bone tea" - a soup of pork ribs simmered in a broth of herbs and spices including star anise, cinnamon, cloves and garlic. Usually eaten with rice or noodles.|
|Stuffed fish meat balls||包心魚丸||Fish balls filled with meat|
|Wuxiang||五香||Fried five-spice roll with pork and vegetables, which is known as kikiam in the Philippines|
|Hongcao chicken||紅糟雞||Red yeast rice chicken|
|Minshengguo||閩生果||Stir fried raw peanuts|
|Dancao xiangluopian||淡糟香螺片||Snails(xiangluo) cooked with wine lees|
|Qīngjiāo ròusī||青椒肉絲||Green pepper (qingjiao) and pork strips (rousi). It has been adapted to become "Pepper steak" in Chinese restaurants in the West.|
|Jitangcuanhaibang||雞湯汆海蚌||Clams cooked in chicken stock (jitang)|
|Cuipi yujuan||脆皮魚卷||Fried fish filled yuba skin|
|Ganbei luobo||干貝蘿蔔||Diakon steamed with conpoy (Ganbei) and Chinese ham|
|Zuipaigu||醉排骨||Wine marinade pork ribs (paigu)|
|Dongbi longzhu||東壁龍珠||Meat filled longan fruit|
|Huangmen tianji||黄燜田雞||Wine braised frog|
|Wucai xiasong||五彩蝦松||Stir-fried diced shrimp (xia) and vegetables|
|Wucai zenzhuko||五彩珍珠扣||Squid pearls braised with vegetables|