Quanzhou, historically known as Zaiton, stands as a premier destination for the culturally curious traveler. Recognized as a UNESCO World Heritage site for its role as the 'Emporium of the World' during the Song and Yuan dynasties, the city offers a unique blend of maritime history and living traditions. As Fujian’s most populous metropolitan region, it balances urban convenience with profound heritage. Travelers can explore the dense concentration of Buddhist, Hindu, Islamic, and Christian sites in the historic core, or venture out to the coastal areas of Shishi and Jinjiang. The city’s cosmopolitan past, visited by Marco Polo and Ibn Battuta, is palpable in its architecture and atmosphere, making it an essential stop for those seeking depth beyond typical tourist trails.
🕐 Asia/Shanghai · 💱 CNY
Base yourself in Licheng or Fengze districts. Licheng places you within walking distance of key heritage sites like Kaiyuan Temple, immersing you in the ancient city vibe. Fengze offers more modern hotel options and better commercial amenities, serving as a convenient hub for exploring the broader metropolitan area.
Quanzhou Jinjiang Airport connects to major hubs. The built-up area, including Licheng, Fengze, and Luojiang districts, is well-served by taxis and public transit. The historic core is best explored on foot, while trips to Jinjiang, Nan'an, or Shishi are easily managed via high-speed rail or car.
Spring and autumn offer the most pleasant weather for walking tours of the city’s diverse religious sites and archaeological remains. Summer brings heat and potential typhoons, while winters are mild but occasionally rainy. The city is accessible year-round, but checking forecasts is advised due to coastal weather patterns.
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national park in Kinmen County, Taiwan
Stadium in Xiamen, Fujian province, China
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military museum in Kinmen County, Republic of China
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The incredible range of quality live seafood on offer, prepared meticulously with exquisite technique, is the main draw here. There is no menu – diners choose from the three-tier fish tanks at the entrance themselves, then specify how they would like their pick to be cooked. Enjoy the soft roe and firm, flavourful meat of the chilled swimmer crab, or try the silky and aromatic swamp eel braised with tea seed oil and basil.
“Hokklo” means "hospitable" in Fujian, in keeping with the welcoming space furnished in elegant East-meets-West style. Hailing from the Minnan region, the head chef champions a refined modern take on traditional Fujian cooking. Signatures include steamed wine-scented yellow croaker, mud crab braised in aged wine with dried longans, and Hakka-style braised He Tian chicken claypot with salt and wine. Peruse the seasonal offerings and extensive wine list, too.
WebsiteFor 10-plus years, this flagship establishment has been packed with loyal patrons. The modern stylish interior showcases top-notch dried seafood which is used in the famous Fujian Buddha jumps over the wall dish, but you can also enjoy other first-rate dishes without breaking the bank. Try Minnan prawn noodles in orange coloured tomalley soup or made to order black mochi packed with black sesame aroma. The seasonal menu is also worth exploring.
In business since 1994, this no-frills joint is part of the collective culinary memory of many locals. The menu on the wall is for reference only – head to the glass-fronted fridge to see what's in store that day. The signature dish is feng rou: skin-on pork trotter braised until tender in a brown sauce with chestnuts, mushrooms and dried shrimps. Ordered by almost every table, the sautéed frog is succulent, well-seasoned and nicely caramelised.
A three-storey historic building is home to this Chaoshan restaurant. The ground floor sports several tables, while private rooms on the upper floors require a minimum spend. The kitchen team of Chaoshan natives excels in authentic dishes made with fresh produce. Braised goose web in spiced marinade is flavoursome and gelatinous in texture and the local green lobster with taro-scented wax gourd hits the spot every time.
Away from the city centre, this joint serving home-style Fujian cooking has earned acclaim from locals for over two decades. Like its numerous counterparts, there isn’t a menu – just pick your seafood and meat from the fish tank and chiller, then ask the server for the best way to prepare them. With tender meat and rich aromas, ginger duck stew is a best-seller. Fried green lobster in peppered salt stands out with bouncy meat and crisp flavours.
Founded in 1999 under a different name, it has ever been popular with local ginger duck fans. On the right side of the entrance, row upon row of claypots make quite a spectacle. Muscovy duck is slow-cooked in rice wine with ginger and other herbs for two hours to build irresistible aromas. The duck is tender and falls off the bone and the broth is gingery, but not spicy. The soft, chewy pork blood sticky rice cake is also recommended.
Famous for its beef dishes, this shop was named after the owner, whose moniker means "wryneck". His signature braised beef rib exudes curry flavour and a hint of Chinese herbs. The fork-tender meat goes well with the buttery seasoned rice. Another highlight is the double-boiled oxtail – the meat is slow cooked until gelatinous; infused with Indian mulberry root, the broth tastes mildly sweet. Certain items tend to sell out fast, so come early.
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