Fujian cuisine originated in Fuzhou, so it can also be said to be Fujian cuisine. It originated in Min County, Fuzhou City, Fujian Province, and gradually developed into three different schools of Fuzhou, South Fujian and West Fujian, which can also be called Fujian cuisine in a broad sense.
Because Fujian people often go out to sea, their food customs are more open. Fujian cuisine is mainly famous for cooking delicious food. Dishes pay great attention to "fragrance" and "taste", with fresh, mellow, fragrant and not greasy as the main style.
The signature representative of Fujian cuisine is "Buddha jumping over the wall", which is the chief famous dish in Fujian cuisine. Exquisite materials can be said to include delicacies, including chicken, duck, sea cucumber, squid, shark's fin, scallop, dried rice, pork knuckle tendon, ham and other raw materials in 18, as well as Shaoxing wine, peanuts and winter bamboo shoots. The practice is to simmer in a Shao wine jar, and the soup made is delicious. After an ancient scholar tasted it, he recited a poem on the spot, "The jar was opened, the meat was fragrant everywhere, and the Buddha heard that he abandoned Zen and jumped over the wall", which is also the origin of this dish now.
Because there are three different schools, representatives of Fujian cuisine in Fuzhou include litchi meat, drunken sparerib, drunken chicken, Tai Chi taro paste, flat meat swallow and so on. Fujian cuisine in Fuzhou pays attention to the selection of ingredients, and it is strictly forbidden to use knives. Cooking is very important, and soup blending is emphasized.
Fujian cuisine in southern Fujian is similar to Chaozhou cuisine, with seafood and its products as the main ingredients, peanut butter and pickles sauce as the main ingredients. The representative Fujian cuisine mainly includes Nanputuo vegetarian dish, South China Sea Trollius, Half Moon Sinking River, East China Sea Snail Fragrant, Stewed Guanyan with Crab Yellow, Stewed Liaoshen with Fresh Shellfish, Ludao Pearl, Yusi Jinyun and so on.
Longyan cuisine is the main representative in western Fujian, which is similar to Hakka cuisine in Guangdong, mainly because of its geographical location. Fujian cuisine in western Fujian is generally juicy, light and nutritious. Representative dishes include taro jiaozi/steamed stuffed bun, fried potato balls, Chinese Pulsatilla, bamboo leaves, wax gourd pot, and stuffed bitter gourd.