By Reporter Zhang Junlin; Correspondents Li Jia and Chen Tong

　　During the May Day holiday, Quanzhou brought its authentic local cuisine to the forefront, bridging tradition and innovation to create a remarkable culinary experience. Visitors enjoyed a feast that delighted the senses, offering a fresh perspective on the region's rich cultural heritage.

　　Local Specialties Attract Record Crowds

　　Quanzhou's culinary scene became a social media sensation during the May Day break, with visitor numbers tripling compared to previous years. One tourist from Shanghai raved: "It was absolutely delightful. I tried the local specialty Mianxian Hu—smooth and savoury—and the crispy taro cake and oyster omelette were unforgettable."

　　Online, many visitors recommended curry beef, beef offal soup, and Mianxian Hu as must-try dishes. Others highlighted delicacies such as floating cakes, seafood jelly, braised noodles, rice dumplings, ginger duck, steak, salted rice, taro balls, taro cake, and mung bean cakes as essential experiences for every traveller.

Seafood Jelly

　　Although some visitors find its appearance unusual, Seafood Jelly has won many fans with its unique texture and flavour. Chen Jianguo, who runs the renowned Anhai Seafood Jelly (a "Golden Snack"), shared that his shop stayed open until midnight during the first three days of the holiday. Sales of Seafood Jelly soared fivefold compared to normal days, attracting both local residents and out-of-town visitors—including many who came back home to reconnect with the taste of tradition.

Four-Ingredient Soup

　　As temperatures climbed during the holiday, Four-Ingredient Soup also emerged as a crowd favourite. Su Baotong, Chairman of Shangguan Foods Co., noted that sales at shops along popular streets like Zhongshan Road, Nanjun Road, and Xinmen Street surged. Made with a dozen ingredients in a perfect balance of three parts broth to seven parts fillings, this traditional dessert featured seaweed jelly, grass jelly, taro balls, glutinous rice balls, lotus seeds, adzuki beans, green beans, and fresh fruits like pineapple and watermelon—offering both visual appeal and refreshing taste.

Yuanxiao Balls

　　"Finally, our team can catch a breather after the May Day rush," joked Lin Yongsong, fourth-generation inheritor of the Hai Silk Golden Phoenix Yuanxiao Balls. In addition to their signature rice dumplings, other popular dishes included braised noodles, Mianxian Hu, ginger duck, vinegar pork, vegetable cakes, and chicken rolls. Holiday favourites like bowl cakes, winter solstice tangyuan, "Three-In-One" noodles, and Qixi sugar cakes also delighted many visitors with nostalgic local flavours.

Quanzhou Zongzi

　　Many tourists discovered Quanzhou's zongzi (rice dumplings) through food-sharing platforms. Wang Xuexia, second-generation inheritor of Hou A Po Zongzi, shared that visitor numbers tripled during the May Day holiday, with their signature dried scallop zongzi topping the menu. Half of the customers were locals, while the other half came from provinces such as Guangdong, the Northeast, Shanghai, and Zhejiang. Many visitors not only enjoyed the zongzi on-site but also took them home to share with family and friends.

　　"One County, One Banquet" Sparks Cultural Tourism Consumption

　　During the May Day holiday, counties and districts across Quanzhou embraced the "One County, One Banquet" initiative to promote local cuisine. Tourists experienced authentic flavours while also gaining deeper insights into the region's history and folk culture, helping to preserve culinary heritage and support the local tourism economy.

　　In Licheng District, the "Citong Banquet" brand awarded licenses to six restaurants, offering themed banquets such as the "Citong Banquet," "Citong Wedding Banquet," "Citong Family Banquet," "Citong Peninsula Banquet," "Citong Snack," and "Citong Grand Banquet," generating sales of over RMB 1.85 million during the holiday.

Zan Hua Starter Dish

　　In Fengze District, eight more restaurants were licensed under the second phase of the "Zan Hua Banquet," featuring both mainstream and premium dining options. Over the holiday, they served 240 tables, welcoming 2,342 guests.

　　In Luojiang District, restaurants partnered with platforms like Meituan to offer "Luoshui Xianshan Banquet" group deals, generating sales of over RMB 1 million through special packages and local discounts.

　　Quangang District certified seven restaurants for its "Fushou Banquet," expanding brand awareness and driving sales of over 50 tables through local promotions.

Crab-Stuffed Orange (Photo by Huang Baoyang)

　　Shishi City promoted the "Feast of Global Encounters", training hotel staff to elevate brand visibility and enhance the dining experience. The "Song-Yuan Maritime Silk Routes Banquet" showcased signature dishes such as Crab-Stuffed Orange and Duck Foot Soup, celebrating cultural heritage while boosting high-end dining.

　　In Jinjiang, the "One County, One Banquet" program activated over 100 banquet tables across five designated restaurants. The Feast of Global Encounters also became a popular choice at local weddings. Additionally, Jinjiang rolled out the "One Town, One Banquet" initiative, featuring experiences like the Jinyi Ancient Feast in Zimou Town and the Jinyi Mountain-Sea Banquet in Yinglin Town, designed for small groups and families.

　　Nan'an enhanced its culinary appeal with an immersive dining map and themed tour routes, highlighting local cuisine. Fifteen certified restaurants offered holiday discounts and convenient online reservations, resulting in more than 20 banquet bookings.

　　In Hui'an, the Huinu Family Banquet expanded to all townships, encouraging restaurants to develop diverse menus at different price points. Nine restaurants offered group dining packages, generating over RMB 500,000 in sales.

　　In Anxi, the popular Xiangfu Family Banquet attracted crowds to restaurants like Langshan Hotel, Jin Sanjiao Hotel, and Tianbao Restaurant. Orders exceeded 500 banquet tables, driving sales of local specialties—Anxi rice noodles, chicken rolls, salted bamboo shoots, and taro dumplings—beyond RMB 1 million.

　　In Yongchun, 16 major restaurants featured the Kuixing Banquet on their menus. Nearby attractions such as Beixi Wen Garden and Niumulin also promoted the banquet, making it easier for tourists to sample local dishes.

　　Dehua County introduced the Porcelain Capital Banquet, which combined its national-level specialty agricultural products—"Three Blacks and Three Yellows" (black chicken, black sheep, black rabbit; Dehua pear, daylily, tea oil)—alongside red mushrooms, bamboo fungus, glutinous rice wine, and Dehua's iconic white porcelain. This fusion offered diners a multi-sensory experience. Hotels and restaurants across Dehua served over 3,000 banquet tables, attracting nearly 30,000 diners.

　　In the Quanzhou Taiwan Investment Zone, 12 restaurants launched the Zheng He Family Banquet, with themed sets like Maritime Silk Routes Flavours, Family Gatherings, and Premium Private Dining. Orders for Zheng He Family Banquet dishes rose by 40% during the holiday season.