(1) Eastern Fujian flavor: Fuzhou cuisine, as the representative, is mainly popular in eastern Fujian.
Mindong cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fine selection of materials and rigorous knife work; Pay attention to the heat and the soup; Like to use condiments, the taste is changeable, showing four distinct characteristics: First, the knife method is clever and interesting, known as silk as hair and thin as paper, and there are famous dishes such as fried snails. Secondly, there are many kinds of soup dishes with endless changes, which is known as "one soup changes ten times", the most famous of which is the Buddha jumping over the wall. Third, the seasoning is strange, not one side. The seasonings of eastern Fujian cuisine tend to be sweet and sour, and they like to add sweet and sour. For example, the famous litchi meat, drunken spareribs and other dishes are all sour and sweet. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, use sweetness to remove fishy smell; Clever use of vinegar to make it sweet and sour; If the taste is light, it can keep its original flavor, and it is famous for being sweet but not greasy, sour but not astringent, and light but not thin. Five representative dishes: Buddha jumps over the wall, mussel chicken soup, light fragrant spiral slices, litchi meat and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot stickers, meatballs, fish balls and flat meat swallows.
(2) Minnan flavor: represented by Xiamen cuisine, it is mainly popular in southern Fujian and Taiwan Province Province, close to Chaoshan flavor in Cantonese cuisine.
Minnan cuisine is characterized by freshness and emphasis on seasoning, which is better than Chili sauce and mustard sauce. Representatives of Minnan cuisine include seafood, medicated diet and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal diet is to make medicinal diet with seafood, and make use of local special natural conditions to cook delicious food with good fragrance, taste and shape according to seasonal changes. Nanputuo vegetarian dishes come from Nanputuo Temple, a thousand-year-old temple. It is a typical traditional temple vegetarian dish, with rice flour, bean products, vegetables, mushrooms and fungus as the main ingredients. There are more than 40 kinds of famous dishes, and each dish is named after its color, such as "colorful flowers welcome guests", its main ingredient is "double mushrooms compete for beauty" or its shape is "half moon sinking into the river". Minnan cuisine also includes local snacks, whether it is seafood such as fried oysters, fish balls, scallion snails, soup and blood clams, or meat such as roasted brown, crispy pigeons, brisket and fried spiced dishes, or snacks such as oil onion fruit, leek boxes, pancakes and batter. These are all mouth-watering and want to have a big meal.
(3) Minxi flavor: also known as Changting flavor. Longyan cuisine, as the representative, is mainly popular in western Fujian. Close to the Hakka flavor of Cantonese cuisine.
West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and exotic products unique to mountainous areas as raw materials. It has the characteristics of strong mountain flavor, thick soup, light and nourishing. Representative dishes are potatoes and taro, such as soft and delicious taro jiaozi, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, steamed taro and fried taro. Wild vegetables include: Pulsatilla chinensis, Ramulus Cinnamomi, Kuzhai Decoction, Fried Portulaca oleracea, Paederia cristata, Fried Malania herb, Toona sinensis bud, Wild Amaranth, Fried Hibiscus, etc. Melon beans include: melon pot, brewed bitter gourd, crisp cucumber, pumpkin soup, pumpkin pulp, dog claw bean, arhat bean, fried bitter gourd, brewed green pepper and so on. Meals include: Redmi, sorghum millet, wheat syrup, fist syrup, etc.
(4) Northern Fujian flavor: represented by Nanping cuisine, it is mainly popular in northern Fujian.
Northern Fujian is rich in specialties, with a long history and developed culture. Abundant mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to be rich in various delicacies. Mushrooms, russula, bamboo shoots, Jianlian, Coix seed and other local specialties, as well as wild game such as rabbits, wild goats, muntjac and snakes, are all excellent food raw materials. The main representative dishes are Bagua Banquet, Wengong Cuisine, Man Ting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Snacks, Fried Pot Bottom with Winter Bamboo Shoots, Chrysanthemum Fish, Eggs with Double Money, Chicken with Tomato Juice, Jianou Duck, xia yang Osmanthus Jelly and so on.
(5) Central Fujian flavor: Sanming and Shaxian dishes are the representatives, which are mainly popular in central Fujian.
Minzhong cuisine is famous for its unique flavor, fine workmanship, various varieties and economical benefits, and most of them are snacks. One of the most famous is Shaxian snack. There are 162 varieties of snacks in Shaxian County, among which more than 47 varieties are listed all the year round, forming wonton series, tofu series, steamed dumpling series, taro series and beef offal series, which are represented by steamed dumplings, wonton, Xiamao taro jiaozi, loach dry powder, fish balls, sincere tofu balls, rice frozen skin and rice frozen cakes.
(6) Puxian flavor: Putian cuisine, as the representative, is mainly popular in Puxian area.
Puxian cuisine is characterized by its pastoral flavor, which mainly includes pork belly, stir-fried four-powder, white-cut mutton, stewed tofu, stewed pig's feet with Huilicao, frozen bamboo shoots, Putian (Xinghua) rice noodles, Putian (Jiangkou) noodles, Putian (Xitianwei) flat food, and hot and sour squid soup.