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 Local Specialties

Kaoliang Liquor
Kaoliang Liquor
Kaoliang liquor is brewed from sorghum, a specialty in Kinmen, and the waters from the sweet Bao Yue Spring, together with the local master’s craft. The special-flavor liquor is warm and smooth without a pungent and spicy flavor. It tastes smoother after refrigerated.
Gong Tang
Gong Tang
Gong Tang is a kind of candy made from peanuts. It is said to have started in Ming Dynasty when Gong Tang was a tribute in the Min Nan area to the emperor. There are two explanations of its name. First, the Gong (tribute in Chinese) Tang was the tribute to the emperor. Second, the maker needed to “gong” (thump in Taiwanese) the peanuts to make the candy.
Kinmen Knife
Kinmen Knife
Kinmen is famous for making knives from spent artillery shells. A spent artillery shell can make 60 knives. In the August 23rd Battle of 1958, nearly 480,000 artillery shells were hurled at Kinmen and in the following 2 decades, the communist army had spread propaganda leaflets by artillery shells. Millions of artillery shells have been accumulated and are the material for Kinmen knives.
Yi Tiao Gen
Yi Tiao Gen
The specialty has become popular and is made from local herbs in Kinmen. Pharmaceutical books say that Yi Tiao Gen can accelerate blood circulation and protect people from the cold and arthritis. The low production makes it precious and it wins the nickname “Korean Ginseng”.
Noodles
Noodles
The noodles in Kinmen are very different from those in Taiwan because they are dried naturally in the sun and wind without adding salt and preservatives. Healthy Kinmen rice noodles taste delicious and are al dente, not salty.
Oyster

In the Ming Dynasty, a traditional way to raise oysters began in the coastal area of Kinmen. Local people set up stone sticks in the tidal flats and sea wave brought oyster larvae that silently attached to the stone sticks. Despite the small size, the oyster tastes sweet and firm in texture. The oyster farm extends kilometers and forms the special landscape along the shore.
Crab

Kinmen has rich marine resources and the winter is not only the season for crab, which has high economic value, but also a feast time for people who are ready to enjoy them. Steaming is the best way to taste the fresh and sweet crab. The Kinmen traditional way is to pickle live crabs, known as “Qiang Xie” (spicy crab).
Sesame Pancake and Fried Bread Stick

The Min Nan sesame pancake is appetizing and crispy with sweet and salty flavors. The sweet taste comes from sugar wrapped in an elliptic pancake, while the salty taste comes from the vegetable and pork filling wrapped in a round pancake. In the traditional manner, Kinmen fried bread sticks are made without borax and tastes soft but firm. The shape is shorter and wider than its Taiwan partner.
Guangdong Porridge

The Guangdong porridge in Kinmen is cooked to a thick rice soup. Meat balls, pork liver or sliced fish are added right before serving. Local people prefer to enjoy a bowl of porridge with a sesame pancake and fried bread stick for a meal.
Rice Noodles with Oyster
Rice Noodles with Oyster
Kinmen rice noodles with oyster are made with local rice noodles, oysters and other ingredients. Unlike the cooking method in mainland Taiwan, Kinmen rice noodles with oyster soup is not thickened with starch. Al dente rice noodles, sweet oysters and pig intestines combined with aromatic Chinese shallots become a mouthwatering snack.
Deep-fried Salty Glue Rice Cake

In Kinmen, Grandfather Weng’s shop next to the Qiu Lianggong Mother Chastity Arch is the only place you can find this special Kimen-specific snack. The rice milk is steamed first and cools down to form a large rice cake. It is chopped into strips and fried right before serving, so tourists can enjoy the delicious deep-fried salty glue rice cake immediately.
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