维也纳酒店 (泉州汽车站)

The 40-plus-year-old shop has stayed true to its origins, boasting red wood furniture and old-school vibes. Niu Pai is the Chinese term for beef steak. Rather than being seared on a grill, here, it is braised with curry spices until it melts in texture. Veal from yellow cow boasts robust meaty flavours that work well with the complex, mild heat. With deep umami and faint herbal aromas, double-boiled oxtail soup impresses with a gelatinous texture.

Tucked away in an alley, the restaurant is rather hard to find, but look for the small courtyard under a big tree. It is the epitome of vintage and adorned in splendid antique pieces. The menu is also a picture of nostalgia. Yongchun taro noodle soup boasts creamy mashed taro in flavorsome broth. Stir-fried pork liver is cooked perfectly, both tender and crispy. Ask for a table in the courtyard on a sunny day.

The founder was a hawker who sold fish ball soup over 150 years ago, during the Qing Dynasty. Now run by the fourth-generation owner, the brand has grown into a restaurant chain, but its speciality remains the same. Catch of the day is deboned, puréed, hand-beaten and hand-squeezed into flavoursome globes served in a pork bone broth. The mock chicken roll, made with water chestnut, minced pork and fish, is another must-try.

A veteran chef hailing from Quanzhou opened this rustic noodle shop in 2022 selling only Hokkien hae mee, or Fujian-style prawn noodles. Bouncy noodles of medium thickness served in a broth simmered for seven hours with complex depth and flavours. Though the signature hae mee is a must, you can add your own personal touch with incredibly fresh and umami-laden seafood toppings such as baby lobster, prawn, crabmeat, squid or razor clams.

Jian Lai Fa started out as a snack stall back in 1984. Now in its third generation, it has grown into a restaurant that is spread over two storeys. The kitchen team strives to re-create authentic home-style Minnan cooking with a nostalgic tang. Their signature braised duck in rice wine with ginger and salt boasts tender meat that falls off the bone. Other star dishes include marine fish braised in soy and scallion and razor clam in peppered salt.

By the fading sign and vintage enamelware, it’s not hard to believe this noodle shop opened its doors 40 years ago. It focuses on mee sua gou – a wheat vermicelli soup of porridge consistency. Feel free to jazz it up with toppings like vinegar pork, pork intestine or oyster. Suck up the broth with a fried dough stick. Sautéed pork liver is another must-try: lightly coated in sweet potato starch, the liver has a burnt crust and a juicy centre.

For over 40 years, this noodle shop has prided itself on its lor mee, or Fujian-style noodles in thick starchy gravy. In his 70s, the owner still helms the kitchen himself and cooks each order of lor mee in individual portions. You may have to wait for your order, but you won’t be disappointed. For toppings, choose from beef, pork liver, oysters or shrimp. Peanuts and garlic make the gravy nutty and aromatic. Made to order vinegar pork and fish roll are also worth trying.