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.
Because Fujian people often travel to and from the sea, food customs have gradually formed a unique and open food. Fujian cuisine is famous for cooking delicious food. On the basis of good color, fragrance and shape, he is especially good at "fragrance" and "taste". Its fresh, mellow, meaty but not greasy style and wide soup road have a unique position in the cooking garden.
Fuzhou cuisine is fresh and tender, pays attention to the refreshing soup and is good at all kinds of food; Minnan cuisine (Xiamen, Zhangzhou and Quanzhou) pays attention to seasoning and emphasizes freshness; Western Fujian cuisine (Changting, Ninghua area) is salty and spicy, and the cooking is mostly delicacies, showing delicacies. Therefore, Fujian cuisine has three characteristics, one is better at seasoning with red grain, the other is better at making soup, and the third is better at using sweet and sour.
In addition to the signature dish "Buddha jumps over the wall", Fujian cuisine also includes mussel chicken soup, eight-treasure red sturgeon rice, white fried fresh sole, Tai Chi taro, light fried spiral slices, fried crispy noodles, south fried liver, litchi meat, drunken sparerib, fried shark's fin, anchovies with dragon body, emerald pearl abalone, golden bamboo shoots with chicken paste, and fish lips with meat rice.
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.