Xiamen, historically known as Amoy, is a captivating sub-provincial city in southeastern Fujian, situated along the Taiwan Strait. As one of China's original Special Economic Zones established in the early 1980s, it blends rich Minnan heritage with modern development. The city spans six districts—Huli, Siming, Jimei, Tong'an, Haicang, and Xiang'an—covering over 1,700 square kilometers with a population exceeding 5.3 million. For hotel travelers, the urbanized core offers diverse bases: Siming and Huli districts provide access to the historic Xiamen Island and major ports, while Jimei offers academic charm near Xiamen University. The city's strategic location places the Kinmen Islands just 6 kilometers away across Xiamen Bay. With a robust infrastructure including a top-tier container port and strong ties to Southeast Asian diaspora communities, Xiamen serves as an ideal hub for both business and leisure, connecting seamlessly with nearby Quanzhou and Zhangzhou.
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For most travelers, Siming and Huli districts on Xiamen Island are the optimal bases, offering proximity to key attractions, the international seaport, and urban amenities. Jimei district is an excellent alternative for those seeking a quieter atmosphere with strong academic vibes, home to prestigious institutions like Xiamen University. These areas provide easy access to the city's cultural and business centers.
Xiamen is well-connected via its first-class trunk line port, ranked among the top globally for container handling, facilitating easy access to Southeast Asia. Within the city, the urbanized area spans multiple districts, including parts of Zhangzhou, allowing for seamless travel. The metropolitan area connects northward with Quanzhou, creating a vast region for exploration. Local transport networks efficiently serve the six districts, making inter-district travel convenient for hotel guests.
Xiamen enjoys a subtropical climate, making it a year-round destination. Spring and autumn offer mild weather, ideal for exploring the island's parks and historical sites. Summer can be hot and humid with occasional typhoons, while winter remains relatively warm. The city's status as a major educational and research hub, recognized in global indices, makes it particularly suitable for business travelers attending conferences or visiting universities like Xiamen University and Huaqiao University.
building in Xiamen Stadium, China
bridge in Fujian, China
lake in People's Republic of China
“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.
This simple shop is famous for beef noodle soup and noodles dressed in beef ragout. The signature beef noodle soup with pickled cabbage is a must – the beef long loin is perfectly cooked to be tender but firm. The beef bone stock is flavoursome, and the pickle cuts through the richness. The red-braised beef noodle soup, and the marinated meat platter with dried tofu, hard-boiled eggs, beef tripe, intestine and shin are also popular.
This restaurant is all about à la minute cooking, and diners get to witness the action in the glass-clad kitchen. Home-style Fujian dishes are their strong suit: the pork soup with whelks is loaded with umami and briny sweetness. The braised pork trotter with mashed Fuding taro boasts bouncy, flavoursome meat and creamy, starchy taro. All-you-can-eat steamed rice, and sweet potato congee are a nice touch. With only 10 tables, expect a wait.
Its façade may be nondescript but its open-air kitchen provides quite a spectacle. Minnan-style soups are slow-cooked over heated sand on clay stoves for three to four hours so need to be pre-ordered; the availability of some soups is limited. Signatures include Muscovy duck soup with mud crab, which combines seafood umami with meaty flavours, and braised soft-shelled tortoise seasoned with ginger and green Sichuan peppercorns.
Into the second generation, this family business founded in 1993 features in many Xiamenians' childhood memories. It prides itself on Minnan cooking, especially fresh seafood dishes. The threadfin blanched in claypot has oily, silky flesh and remarkable umami. The deep-fried baby eels in peppered salt are crispy and flavoursome, the mildly spicy kick making them a perfect companion for alcoholic drinks. The friendly service is a plus.
Founded in 2003, this restaurant was named after Tongan, the cradle of Xiamen culture. The space is bright and airy, with a wall of oyster shell collage as a focal point. Formerly a fisherman, the owner is picky about his fish. Try the boneless giant mottled eel in claypot – the rich sauce complements the oily fish nicely. The quintessential Tongan classic of seared pork belly with dried oysters, chestnuts and shiitake is also recommended.
Opened by a restaurant group based in the city of Shishi some 30 years ago, this branch has stood the test of time. The kitchen team, trained in the Shishi flagship, is overseen by a Minnan master chef. The interesting menu includes a host of Minnan classics, plus regional small bites. Watch the chefs making the signature scallion buns behind a glass partition. The mackerel fish ball soup with pork tripe and pickled mustard greens is also a must-try.
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