Thin Noodles Paste is made of high-quality flour, and it is white and fine in texture. Importance is attached to paste instead of mess, while being thick instead of oily. And it melts in the mouth! The refreshing flavor of the Thin Noodles Paste mainly comes from the soup brewed with shelled shrimp, oyster, sea razor shell, mussel, oyster meat, razor shell potage, or fish and meat dices of false salmon, eel and other marine products that are fresh and delicious. Seasoned with fry minced onion, pepper powder, and served with oil sticks, it tastes richer, more palatable and refreshing in flavor.

To make the wrapped pork, choose a chunk of hock that weighs 1.5-2.5 kilos, seasoned with dried oyster, black mushroom, lotus seeds, shrimp etc, then drizzle some soy sauce, wrap and braise in a gauze. After taking it out of the pot, serve with its fragrance overflowing, its color golden yellow and the pork still quavering. Take a piece of it into your mouth, it tastes sweet and smooth, fat but not greasy, and it is extremely tasty and refreshing. It is really a local cuisine of typical Xiamen flavor.

Pork Paste with Mushroom is made of 12 raw materials and auxiliary products such as fresh pork, high-quality bean, black mushroom chili, onion bulbs, and garlic. Characterized by its golden yellow color, refined paste, rich aroma, being palatable and nutritious, it is a rare and prized canned appetite food.

Firstly mix up satay sauce with bone soup, boil on roaring fire, then keep it in slow boiling state, add some refined salt and monosodium glutamate, hence the satay soup is ready for use. Select golden yellow glistening oil noodles of South Fujian and heat them with green vegetables in boiled water, then take them out and place them in a bowl, drizzle the thick satay soup while they are still hot. A bowl of rich-flavored satay noodles have almost come to completion, except the final seasoning to suit different taste.

As a well-known Chinese style cookie of Xiamen, Peanut Crisp uses peanut kernels and granulated sugar as major raw materials. To make it, firstly stir-fry and de-coat the peanut kernels, mix with sugar and boil them, then ground them into crisp, roll and pull them in shape, and slice them to small pieces. To serve it, carefully open the wrapping paper, and slightly put the crisp in the mouth; it melts quickly with agreeable sweetness and the aroma lingering in the mouth. Peanut Crisp not only can be taken together with tea, but also can be the stuff of salty “Kompia” (a delicacy made with flour, baked in an oven and eaten either with or without meat) and other cookies.