Sitiawan's Fuzhou food heritage is the main reason food-minded visitors make the trip. Beyond kong piang, the essential dishes are sweet-and-sour fish maw soup — a richly flavoured broth with dried fish stomach, vinegar, and egg — and stuffed fish balls, which are made from fish paste wrapped around a core of minced pork. Both dishes are specific to the Sitiawan Fuzhou community and done consistently better here than anywhere else in Malaysia.
Kampung Cina, the seafood strip in town, has several competing restaurants where these dishes are on every table. Order early — popular places run out of fish maw before the evening crowd arrives. The portions are large and the prices low. A good meal for two rarely costs more than RM 40.