Fujian Home-Style Cuisine Shun no Kaori

After a crispy texture, it is filled with the savory flavor of wheat. The dumpling part is packed with shrimp and pork that retains its texture inside the chewy skin. The flavor of pork and shrimp is straightforward and aromatic... Plus, it contains collagen! It has a pure and direct taste without any unnecessary flavors!

Filled with plenty of pork, cabbage, wood ear mushrooms, and vermicelli. After a crispy texture, a hint of ginger aroma follows with a moist filling that is rich and delicious.

Inside the handmade wontons with a plump and delicate texture, there is plenty of coarsely ground pork.

The jellyfish, perfectly seasoned, is pleasantly sweet and sour, with a delightful crunchy texture.

The slices are thick and have a chewy texture with a strong flavor of aged meat. Accompanying it is not doubanjiang, but a sauce that has a deep sweetness amidst the spiciness.

The finest century egg from Taiwan (Songhua century egg) has a clear, jelly-like white part and a rich, creamy yolk that is overflowing with flavor!

Crispy and fragrant cashew nuts and tender chicken, with a vibrant texture contrast from crunchy onions and other vegetables.

The aroma of ginger, garlic, and green onions wafts up, combined with the fragrance and spiciness of crispy fried chili, creating a thrillingly delicious spicy sensation.

The richness of the miso tantalizes the tongue, and after the aroma of the miso passes from the throat to the nose, it creates a pleasant balance with the moderate fragrance and numbing sensation of Sichuan pepper.

Gives a shine to the sweetness of shrimp and the aroma of celery, very popular!

They look like 'shrimp paste', but they actually use shark meat. They are chewier than 'Satsuma-age' and bursting with fish flavor compared to supermarket 'kamaboko', filled with the warmth of homemade goodness. With one bite, you discover the gently simmered pork that comes with the soup! This is a fresher surprise than xiaolongbao!

With a moderate amount of salt, it brings out the rich flavors of plenty of seafood and vegetables, complemented by thin rice noodles that fully absorb the essence, offering a gentle and rich taste with a firm texture.

The aroma of sakura shrimp combined with the savory flavors of pork and egg, along with the refreshing crunch of lettuce, creates a gentle and deep taste. It's not salty like other fried rice! The lack of greasiness is a hallmark of Fujian home cooking, offering a gentle resonance.

Light and fluffy, with the umami of shrimp and clams, and the richness of mellow eggs, a recommended dish!

The refreshing aroma and richness of authentic black vinegar are vividly pronounced!

The texture is much more pleasant than Japanese yuba, with a delightful chewiness that is very fresh! The special spicy sauce made with doubanjiang and sweet bean sauce, combined with onions, carrots, bell peppers, and shimeji mushrooms, creates a merry-go-round of texture and spiciness!

Not super spicy! Not in the style of Sichuan cuisine! It gradually builds up, with a tingling sensation of numbing and spiciness. Yes, the aroma of chili is refreshing, and the numbing sensation of Sichuan peppercorns hits you with a buzz! While enhancing the flavor of the young chicken, the stimulation of numbing and spiciness repeats like gentle waves...

A glossy dumpling that is more 'chewy' and 'bouncy' than shiratama. Inside, there is a fragrant, gooey sesame filling.

Chinjao Rosu originated in Fujian! Locally, it is made with pork. The pork loin is coated with potato starch and deep-fried, resulting in a smooth and crispy texture that is distinctly different from others. The gentle seasoning with a restrained saltiness typical of Fujian cuisine is also delightful!

A fragrant soup made with Fujian specialty seaweed, not fishy.