Fujianese cuisine is lighter and more delicate than most Chinese regional cooking, with an emphasis on umami-rich broths, fresh seafood, and subtle seasoning. The most characteristic dish is Buddha Jumps Over the Wall (Fo Tiao Qiang) — a slow-braised combination of abalone, sea cucumber, shark fin, and other expensive ingredients in a fragrant broth. In daily life, people eat lighter: fish ball soup, oyster cake (hai li jian), and shrimp noodles are common street foods.
The Three Lanes and Seven Alleys area has many restaurants and teahouses aimed at tourists, but they are generally decent. The food market streets in the Taijiang district are better for exploring local eating habits at lower prices. Look for the small shops selling lychee-wine fermented pork and yu wan (fish ball) soup.