Hilton Quanzhou Riverside

Restaurants nearby

• Qing You Yu★ Michelin 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.2.5km
• A Qiu Niu Pai (Huxin Street)Bib 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.5.0km
• Che Qiao Tou Wen A Shui Wan (Daxi Street)Bib 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.5.0km
• Zhuang Ji Quan Fu Lu Mian GuanBib 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.5.2km
• AntstoryBib Since 2018, Antstory has been running this historic three-storey red brick villa. The young local chef reinterprets traditional Fujian recipes with modern techniques, home-made sauces and condiments. First-timers can pick from ‘10 classics’, like Shima five-spice pork roll and braised yellow croaker with scallion. The chef’s vinegar pork is a new take on the Quanzhou classic – pork marinated in apple cider vinegar, deep fried and served with wafer and macadamia nuts.5.3km
• De Wen Xia Zai MianBib 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.5.4km
• Hall Thing (Licheng)Bib 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.5.4km
• Jian Lai FaBib 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.5.5km
• Zhang Lin A Shan Jiang Mu YaBib 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.5.7km
• Luo Ji Mian Xian HuBib 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.5.8km

Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.