Luxcabins Hot Spring Hotel - Zhangzhou Nanjing Jingcheng Yingbin West Road Branch

For 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.

“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.

In the old town, this noodle shop with over 20 years of history is always bustling with diners who come for its prawn noodles. Hundreds of prawn heads are used to make the umami-laden broth with orange oil from the tomalley floating on top. Grated garlic adds depth and aromas. In addition to shelled prawns, the noodles are topped with prawn balls, lean pork, char siu, pork intestine and bean sprouts. The prawn ball soup is also popular.

Zhen Zhen runs the whole place alone: she's the owner, server and chef. She's picky about seafood, having it delivered a few times daily to ensure freshness. The well-made dishes at bargain prices have secured a loyal fan base. The menu comprises 20 items, mostly small plates, such as braised pork rice, and shrimp ball soup. Her oyster omelette is packed with plump oysters and garlic sprouts.

For almost a century, this shop in the old town has been making prawn noodles the traditional way. The broth derives deep umami from the shells and heads of whiskered velvet shrimps, which are toasted, pounded and slow cooked for 4 hours. Order extra toppings to make it a feast. Their giant fish ball soup is equally stunning – a fist-sized fish ball made with white eel and stuffed with juicy pork filling is served in a milky pork bone broth.

This spot, a household name in Xiaman, has been serving mini pork wontons – bian shi – for over 30 years. Generations of Xiamenese have grown up eating their wonton soup, blanched noodles tossed in peanut sauce, as well as hand-shredded pork with the tendon attached. For the signature bian shi, choose between the regular flour wrapper and the minced pork and starch variety. The former is soft and velvety, the latter bouncy and translucent.

This is the third address of the household name since it opened in 1999. It has built a loyal following thanks to its authentic Tong'an home-style cooking. The flavoursome, melt-in-the-mouth Tong'an braised pork belly exudes aromas of garlic, dried shrimps, shiitake, chestnuts and lotus seeds. The pork kidney dressed in coriander sauce boasts a crisp, springy texture. You can order à la carte, or the set menus cater to your party size flexibly.