The representative dishes of Fujian cuisine are: Buddha jumping wall, chicken soup with mussels, oyster omelet, smoked goose in Langu, litchi meat, etc.

1. Buddha jumping wall

Buddha jumping wall, also known as Mantanxiang and Fushouquan, has more than a dozen raw materials, such as abalone, sea cucumber, fish lips, yak skin glue, Pleurotus eryngii, tendon, flower mushroom, cuttlefish, Yao Zhu and quail eggs. To fully reflect the taste and characteristics of each ingredient, it is necessary to make these dozen ingredients into a dish independently, and then gather them together, add broth and Shaoxing wine, and simmer for more than ten hours, so that this taste can truly achieve mellow characteristics.

2. Braised mussels in chicken soup

It is a delicious food made from mussels and chicken in Zhanggang, with beef and pork tenderloin as accessories. Made of fresh mussels and hot chicken soup, it tastes salty and delicious. In the 2116 "Top Ten Famous Cuisine in Fujian" series of selection activities sponsored by Fujian Catering and Cooking Industry Association, chicken soup and mussels were selected as "Top Ten Famous Cuisine in Fujian".

3. oyster omelet

oyster omelet is a cake made by wrapping oyster omelet, egg, onion, coriander and other ingredients with sweet potato paste added with water. This is a common home-cooked dish, which originated in Quanzhou, Fujian, and is one of the classic traditional dishes in southern Fujian and Chaoshan. According to legend, it is a creative cuisine invented in a poor society, a substitute food invented by our ancestors when they were suffering and unable to eat enough, and a symbol of poor life.

4. Smoked Goose in Langu

Smoked Goose in Langu belongs to Fujian cuisine, which is a traditional dish that must be served at a table banquet in Wuyishan. Smoked Goose in Langu pays attention to color, aroma and taste. Authentic smoked Goose in Langu is smoked for a long time, and the goose meat is blended with the fragrance of tea, cinnamon and glutinous rice, so its fragrance is lasting.

5. Litchi meat

Litchi meat has a history of 211-311 years. The raw materials include white water chestnut and pork cut into cross knives. After cooking, it is named after it looks like litchi. The preparation method is to spread the lean pork with a cross knife and cut it into oblique blocks. Because the depth and width of the seam are uniform and appropriate, it is fried and curled into litchi shape, supplemented with ketchup, balsamic vinegar, sugar, soy sauce and other seasonings.