The entrance to Ang Tai Lou one of the best restaurants in Fuzhou city.
The menu signboard introducing the best dishes.
Nice appetizer - braised peanuts
Special glutinous savoury rice flavoured with fresh crabs in little baskets . You can see a huge crab claw in each basket.
Two flavours of kompia burgers - Minced Pork and Vegetarian - very crispy and fresh buns and tasty filling. It was the first time I had vegetable filling for the kompia. I found it very appetizing.
Jumbo size minced pork yam and maltose balls.
These were the special dishes which really impressed me. Perhaps one cannot find them outside Fuzhou city or Fujian.
18 comments:
yum must visit
do you take an internal flight to Fujian from HK?
hi Sarawakiana,
lately i noticed this braised peanuts are a trend in eateries,especially at little-bit- classed restaurants.i just lovesss them !
you must had put on a few lbs after this Taiwan expedition ?
Hi Sarawakiana, always interesting drop by here.
Saves me buying an air ticket, ha ha.
Looks like a beautiful place to visit not to mention the food too, looking at your pics.
You have a nice day, stay young, Lee.
wow...so so nice food...cannot go on diet on China...hehehe
Anonymous1
Yes you must find a good time to visit Fuzhou...Summer would be too hot. Either spring or Autumn.
Cheers.
Anonymous2
I took Xiamen Airlines from Xiamen to Fuzhou.
There used to be a direct flight from Sarawak to Fuzhou!!
Ah Ngao
I put on some weight after Taiwan trip. One month later I went to Fuzhou...but the expedition was quite tiring and my legs really hurt from the walking...but it was good. Now I am exercising more to lose all the weight gained...hopefully I can lose some by eating correctly.
Yeah...the appetizers were fantastic.
Uncle Lee
Such nice compliments from a gentleman...yes good food lovely place...I loved the cool air at 14 degrees celcius...and the walks in the rain especially in the countryside. The farms were so lovely...
If you have a chance do visit the Toulou of the Hakkas in Fujian and the lovely places in Yunnan...
All3
Let's go there for short term mission of 1 week!! The spirit is moving!!
I had to have a close look to see the turtle. I was told it is all gone in Sarawak, So you tucked in and slurped the herbal soup. I like your humor too.
T had lunch with a good foochow friend from Sitiawan. We call him Uncle Chiang, your sis may/should know him.
p/s small world, Uncle Chiang and Shirley's husband were good friends. I reunited them again when she came last Sept. Both parties were very happy.
http://annsnowchin.blogspot.com/2010/05/gingko-fruitspak-guo.html
,
did they serve you any gingko with yam like the Teo Chiew.
I took these photos and posted for you.
Hi Ann
Hehehehe...turtle soups have always been great...and once my cousin from the ULU caught one huge one. Our share was 2 kg which we took to a Chinese restaurant to cook for a group of 10 of us...I think l kg of the turtle went to the chef and his cronies...because what was presented was so little as we had to use the serving spoon to hunt for the T. meat amongst the mushrooms and vegetables!! Chef's tax??
Friend from Sitiawan? He would have very good taste in food...
Ann
shirley as in Shirley Ling? Her mum hails from Sitiawan. Fantastic lady....all my respects for her.
Hi Ann
I went to read all your entries on Gingko and realise that the real fruits dropped on the ground are very different from the ones that we buy in the drug stores...how long does the bad smell last? I am wondering if the bad smell is a nature's way of preserving the seeds for germination...but Chinese are terrible as they know how good the seeds are they pick up every one and none left for germination...??
hehhehe, ( as I said, not in my food blog) The gingko looks just like the sour plum we know.
When it is fresh, the meat looks and smells and feels mashy like shit.
Or my Ang Mo friend M who has a tree says like bad vomit.
You collect them, some people from China use a hook attached to a long pole to shake them.
Then you collect the fruit, wear two layers of gloves, squeeze the mash and you get the PAK GOU nut.
You wash and wash and wash and it still smells like shit.
When you think you wash enough, then you dry it. After one week, the shit smell is less.
My friend KL, said, she processed hers in the garden, her family still complain that the smell was in side the house. This year, she declined the offer to pick from M's tree.
When it is very dried, you get the PAK GOU.
No wonder 10 years ago, I paid S$30 a kilo in Singapore.
No worries about none left for germination. There are one zillion fruits. The tree last for many many years.
The Kiwis call this the Chinese Fruit. In one of my original posts, I had the drying nuts, just like the ones you buy. I actually threw them out, because I was too lazy to process them. You know, you have to remove the seedling /germ. They are poisonous.
I only got them for nostalgic reasons.
Dear Ann
Now I realise how precious gingko is...I have to be careful with the germ Just In Case...
I love having it in my tong sui...I love salads like Italians and Tong Sui like Cantonese. I love the Cantonese suckling pig as much as I like the bamboo chicken cooked by the Ibans...the list goes on...
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