M酒店 厦门海沧马青路地铁站

Dai Tai opened its doors in 2011, specialising in Yunnanese home-style cooking, especially the cuisine of the Dai ethnic group. The all-Yunnanese kitchen team has most ingredients shipped from their home province to ensure authenticity. The food is mostly spicy, but diners can ask the chefs to tone it down. Try the Dai-style deep-fried pork skin starter – a crunchy, zesty treat. Follow up with fresh sweet bamboo shoots stir-fried with Yunnan ham.

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.

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.

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 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.

This noodle shop has been around for more than 40 years. What it lacks in space and grandeur, it makes up for in good food. Besides the secret sha cha broth bursting with a deep peanut flavour, diners also appreciate the dazzling and almost infinite array of toppings – pork intestine, pork bladder, dried tofu, fish balls, duck blood curd, pork liver, lean pork... Pair the noodles with roast pork sticky rice dumpling for a truly filling meal.