Other famous Fujian dishes include Fuzhou fish balls, Dingbian paste, Zhangzhou noodles, Putian noodles, fried noodles with oyster sauce, Shaxian noodles, flat food, Xiamen Satie noodles, batter, Minnan salty rice, Xinghua rice noodles, litchi meat, Wuliuju, Baixue chicken, Minsheng fruit, drunken spareribs, red wine fish steak, Changting dried bean curd and so on.

Soup is the essence of Fujian cuisine, known as "one soup becomes ten soups". According to the textual research of Tanshishan cultural site, Fujian people had the tradition of eating seafood and making soup as early as 5000 years ago. Fujian has four seasons like spring, and this climate is suitable for making soup.

Fujian cuisine is one of the eight major cuisines in China, which is a fusion of Han culture in the Central Plains and Fujian and Guangdong culture. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with eastern Fujian, southern Fujian, western Fujian, northern Fujian, Puxian and other cuisines. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou City, Fujian Province, and later developed into Fuzhou, Minnan and Minxi schools, that is, Fujian cuisine in a broad sense.