Fujian Fried Sauce Meat, Fujian Shrimp Noodles, Red Sturgeon Babao Rice, shredded white squid, Anhai frozen bamboo shoots, Honglai chicken feet, feet, jellyfish skin, sweet and sour radish, Dehua Hu Aishan, Anxi dried bean curd, cold cucumber, sweet and sour lotus root slices, mashed garlic eggplant and kelp mixed with sesame oil.

Salted peanuts (with shells), cold bitter gourd, spicy oil bamboo shoots, fried oysters, osmanthus crabs, concentric river eels, stewed ducks with taro, fried shrimps with pressed vegetables, all-fragrant ducks, tender cakes, baked bean curd, Fushoulinmen, Taiji taro paste, lightly fried fish, hibiscus fish soup, etc.

Characteristics of Minnan cuisine:

1, the soup is light and crispy, and it is good at cooking seafood. Its cooking techniques are characterized by steaming, frying, frying, stewing, frying and stewing.

2, the selection of materials is fine, the knife work is rigorous, pay attention to the heat, pay attention to the soup, like to use seasonings, and the taste is changeable.

3, according to the local special natural resources, combined with seasonal changes, making dishes.

4. Pay attention to "seasonality", cook dishes with good fragrance, taste and shape according to seasonal products, match different seafood with vegetables in different seasons, and pay attention to the freshness, originality and sweetness of ingredients.

5. The most prominent cooking methods of Fujian cuisine are drunk, buckled and rotten, among which rotten, rotten and drunk are the most distinctive. Red distiller's grains are commonly used in Fujian cuisine. They are made from glutinous rice fermented by red yeast, with rich aroma and bright red color. Bad flavor seasoning itself also has a good effect of removing odor, invigorating spleen and kidney, and relieving summer heat, which is very suitable for summer consumption.