厦门华侨大厦大酒店

Ever since this neighbourhood joint opened its doors in 1996, there have only been four items on the menu – ginger duck stew, duck gizzards, blanched leafy greens and steamed rice. In the most famous restaurant for ginger duck in the whole of Xiamen, rows and rows of claypots containing local Muscovy duck and old ginger sizzle in rice wine and sesame oil, exuding addictive aromas. The duck gizzards tend to run out, so come early.

This place dates back to the 1940s, when the founder would carry her mobile kitchen on a bamboo pole balanced on her shoulder and sell her bianshi dumplings on the go. She then settled at this spot and has stayed put ever since. Now run by her son, it has built a loyal following for dumplings – handmade like in the old days. The signature has always been shrimp bianshi soup with springy noodles dressed in peanut and fermented tofu sauce.

Its bright red sign may be hard to miss but it's the lingering herbal aromas that draw in customers from near and far. The owner used to run a Chinese clinic and opened Shan Gu Tang to serve food with medicinal value. The small menu is dominated by herbal soups, alongside blanched items, marinated meats and seasoned taro rice. Try the free-range chicken soup with russula mushrooms, or pork intestine soup with lotus seeds.

This bustling joint in the old town specialises in shao jiao pei – the Minnan term for small plates intended to be enjoyed with alcohol. The owners, a couple, have been at the helm for 10-plus years. Their seafood-forward menu also features meat and offal dishes. The crisp but tender blanched octopus is served with a simply addictive secret dip. Pork kidney in Sichuan pepper sauce comes on a bed of sliced celtuce, presenting a contrast of textures.

At this friendly neighbourhood shop in the old town, the owner couple knows every customer by name. Sha cha noodles are their speciality: whatever the time of the day, the rich broth is always piping hot, striking a balance between garlic, peanut and chilli flavours. In addition to year-round favourite toppings – from fish balls and pork liver to pork tendon – umami-laden seasonal shellfish such as oysters and razor clams are also a must!

With decades of history to its name, this noodle shop is always busy. There is just one thing on the menu – sha cha noodles – but over 20 different toppings to choose from: an array of seafood, including plump razor clams and creamy oysters, and pork offal – even pork heart and pork tripe – are solid options. Less garlicky than its counterparts, its broth is made from toasted, not fried, peanuts to accentuate nuttiness and umami.

This neighbourhood duck congee shop opened its doors in 1983. Locals come in droves 24-7 for a bowl of comforting porridge that warms the heart and soul. Those overwhelmed by the 20-plus toppings available can opt for one of the popular combos – ‘signature’ with duck meat and offal; ‘seafood’ with duck, oysters, and squid; or the ‘classic’ with duck, pork liver and marinated egg. Always order a deep-fried dough stick to mop up the broth.