Xiamen noodles

Xiamen obviously has different local food than Nanning, including noodles. Rice noodles （米粉） are seen everywhere in Nanning, but here in Xiamen, wheat noodles （面） are more common.
One of the most simple dishes is Ban Mian （板面）, which is often nothing more than a small heap of thin flat wheat noodles drenched in a mild peanut sauce, with a pinch of chopped chives for decoration. It's cheap (3 RMB), but rather boring.

More interesting is Mian Xian Hu （面线糊）, pictured above, which uses thin wheat vermicelli (also known as Misua) in a clear broth. It is usually garnished with small cubes of congealed duck's blood, but sometimes enhanced by a choice of seafood, meat, or vegetables, according to taste. Each additional ingredient adds to the cost, so the price can go up to over 10 RMB per serving.
My favourite ingredients are shrimp, clams, squid, and seaweed. Quail eggs are also nice, and there is usually a good selection of meatier stuff, like pig's or duck liver, chicken hearts, fish balls, or shreds of chicken, beef or pork.
Another popular local noodle dish is Sha Cha Mian （沙茶面）, which are wheat noodles in a peanut-flavoured spicy soup, with additional ingredients added to taste, just like with Mian Xian Hu. You can find it everywhere in Xiamen.
Yet another style of noodles commonly found here is Suan La Fen （酸辣粉）, pictured below. Not a Fujian dish, but originally from Chongqing. The noodles are made of sweet potato, which creates transparent, rubbery thick round noodles, which are very elastic. Served in a spicy-sour beef broth, with lots of garlic, some green leafed veggies, and optionally a fried egg on top.