1. The Buddha jumps over the wall

"The altar is full of meat and incense, and the Buddha hears that he has abandoned Zen and jumped over the wall." The name of the Buddha jumping wall in Fujian cuisine comes from this poem. According to legend, Zheng Chunfa, the founder of Juchunyuan, worked as an official's chef in the Guangxu reign of Tongzhi in the Qing Dynasty. He sought advice from the wife of an official at that time and improved the materials, using lotus leaves to seal and simmer with charcoal fire, making the dishes more delicious. Later, after he opened a restaurant, he launched this dish, which was very popular among senior officials, wealthy businessmen and literati at that time. The Buddha jumping over the wall became a must-have dish for the banquet of the officialdom merchants at that time, and it was well known.

2. Braised mussels in chicken soup

Braised mussels in chicken soup highlight the regional characteristics of Fujian to the extreme. The typical cooking of soup in Fujian uses mussels and chicken as the main ingredients. Fresh sea mussels are made from hot chicken soup. After being cooked, the color is white and transparent, and the mussel meat is fresh and crisp. Shanhai cuisine made of beef, pork tenderloin and other accessories. Sea mussels are the treasures of seafood in China. Their meat is crisp and tender, white and transparent, and their shells are triangular. The shell is very thin and only grows in the fine sand of seawater at the intersection of fresh salt water, and the quality produced in Changle Zhanggang is the best.

3. Eighteen Niang Red Litchi Meat

Litchi meat is a well-known traditional dish with a history of 111 years in Fuzhou and Putian. It looks like lychee, is like lychee in color, tastes like lychee, is slightly sour in sweetness, salty in acidity, and is fragrant and full of cheeks, and the meat is full of rhyme. According to legend, Mei Fei, the concubine of Emperor Xuanzong of the Tang Dynasty, was very versatile and won the favor. She came from Putian, and her accompanying chef speculated all night to solve her homesickness, and made this smooth meat section that looked like litchi, which made Mei Fei's face lit up and his appetite opened. Later, this dish was circulated and became a famous dish in Fuzhou and Putian.

4. Rongcheng south fried liver

south fried liver is a traditional Fujian dish. The processing and cooking of Fujian food technology not only pays attention to the accuracy of cooking, but also maintains the texture and taste of raw materials, and strives to make the dishes delicious and tasteless. Fried liver in the south is a classic of Fujian cuisine. The authentic south fried liver has a tender touch and a strong taste impact of the sauce. Slightly thick slices of pork liver are mixed with various seasonings and cooked at medium speed in a single go. The pork liver is tender and crisp, and there is no fishy smell at all. People who don't like the fishy smell of pork liver will fall in love with this dish.

5. Snail slices with light grains

The unique and famous dishes in Fujian cuisine require extremely high production technology and knife work temperature to make conch dishes crisp, tender and delicious. Using Fuzhou's characteristic bad juice, with exquisite knife work and exquisite cooking skills, the ivory-yellow spiral slices are light and red, full and quite like flowers. Crisp and fresh, fragrant and delicious. Fujian cuisine master Qiang Mugen's superb cooking skills, blindfolded, may be praised as "a must in Chinese cooking" quickly and accurately through skillful hob method and magical touch.