Quanzhou is one of the famous historical and cultural cities in China and an ancient port city. As early as the Tang Dynasty, it has become the four major commercial ports of China's foreign trade, and has trade and friendly exchanges with more than 100 countries and regions. In the Song and Yuan Dynasties, it was known as the "Erythrina Port" at home and abroad, known as the "Alexandria Port of the East" and "City of Light", and there was a "seven cities with people and cities, and businessmen from all over the world rose to the sea". At the beginning of the 20th century, many Quanzhou people went to work in Nanyang. Due to the frequent exchanges and the expansion of foreign exchanges, the exchange and integration of Chinese and foreign food cultures are closer. In this way, the flavor of Minnan cuisine not only affected Zhangzhou, Xiamen, Chaoshan and Taiwan Province Strait, but also exported to foreign countries.

In addition to being geographically close to Quanzhou, Zhangzhou has many inseparable origins in history. After the Wanli period of the Ming Dynasty, Houzhu Port in Quanzhou was blocked, and the foreign port in southern Fujian moved to Yuegang in Zhangzhou, becoming an import and export distribution center. Businessmen from Quanzhou, Xiamen and Southeast Asia also gathered, and Zhangzhou also promoted the development of catering. Minnan cuisine had a great influence on it at first, but the flavor of Zhangzhou was not inherited from Minnan flavor, but also influenced by Hakka and Chaoshan flavor. The flavor of Zhangzhou cuisine is a combination of Quanzhou and Chaoshan flavors.

Xiamen is a port that has been developed for hundreds of years, responding to the same era as Zhangzhou. However, in history, Xiamen took Quanzhou and Zhangzhou gourmet roads as the main body, and also absorbed the flavor of Cantonese cuisine and Western food. In the early 1930s, there were 16 restaurants in Quanzhou, 165438 restaurants in Guangdong and 15 restaurants in western restaurants, and the structure of these restaurants remained until the 1950s. For several years in a row, they sent a large number of young chefs with literacy to serve as cooks on foreign ships. These chefs traveled all over Europe, America, Asia, Africa and Latin America, and absorbed the essence of western food. After returning home, they became the main force in cooking. Xiamen cuisine has made more explorations and innovations on the basis of the original theme of "crispness" of Minnan cuisine, and has become the representative of Minnan cuisine. For example, the traditional dish "Fried Chinese Cabbage with Kerry Fish" used to be a slow cook for Kerry fish heads and Chinese Cabbage. The reformed Kerry fish is wrapped in Chinese cabbage, put into the fish bone soup prepared in advance, and then put into the on-site porcelain cup. After the fire is steamed, it is elegant and noble. "Fresh shrimp and mushroom with salad" is a Chinese dish cooked in the west, and a number of innovative dishes such as "Dragon Palace Crystal Clam", "Green Belt Search", "Xishi Huansha" and "Crispy Sweet Shrimp" won prizes in national competitions. It should be said that Minnan cuisine originated in Quanzhou and developed in Xiamen. For example, the delicious "pancakes" that Xiamen people must eat in the New Year originated from the traditional food "shortbread dishes" in Quanzhou. Its raw materials are radish and cabbage, which are respectively shredded and then slowly fried with fresh shrimp, shredded pork, shredded mushrooms, lentils and dried beans. Into a filler. When eating, first remove the skin of the spring rolls and put them on.

Since the reform and opening up, the catering industry in Quanzhou has flourished, and a strong and skilled cooking team has been trained, and many unique Quanzhou dishes have been innovated on the basis of inheriting the traditional Minnan style.