Quanzhou is located in the mountains and the sea will be, rich variety of food, both mountain treasures, and sea food, in the long-term dietary practices, creating a lot of famous national flavor famous food.

Speaking of Quanzhou food folklore when Jinjiang as an example." JI Jin Yi negative mountains facing the sea, rice and outside, the sea is wrong more, fish and salt mirage clams of the benefit, not letting the green, Qi. Its price and easy and fresh high, dozens of money to buy, to fill the kitchen, to treat guests, ready to use, better than meat ". Therefore, heavy sea food has become a major feature of Jinjiang famous food. With local characteristics of the menu are: 桂花蟹肉, pearl oyster fry, heart river buns, oil baked red seek, eight treasures taro puree, five-spice chicken rolls, sweet and sour Ly meat, soup boiled fish balls, steamed sea bass, fried red shrimp, to stewed chicken, eight treasures of fragrant rice, tiger bites the coriander grass, four fruits of the sweet soup, etc.; famous local specialties are: Shi Shi sweet kuey teow, An Hai bundled hooves, Shamshu water ball, Dongshi oyster fry, Nga Kou peanuts, An Hai food cake (also known as auspicious red cake), source and the Tang Honey money, Shihu red paste search, Longhu gold turtle, Lingshui preserved vegetables, Wuxiang rice noodles, Chenli mud razor clams, Xibin gift cake, etc.; local snacks are vegetable kuey teow, oyster chasing, snail meat bowl cake, rice patties, peanut rolls, meat dumplings, oyster fry, peanut soup, noodle paste, rice balls, fish balls, salty stuffed taro balls, fried potatoes, dates, soil asparagus jelly, and so on.

Quanzhou people are very careful about the choice of ingredients for the famous food, in terms of seafood, prawns should be fresh and alive, sea bass to Xunjiang production is good, red paste to seek to take the best stone lake production. In the cooking techniques are fried, boiled, stewed, steamed, stewed, fried, brined, fried, etc., the taste is generally light and sweet and sour. Such as fried red shrimp, boiled fish balls, stewed chicken, steamed fish, Juan red seek, fried oysters fried, fried potatoes date, etc., as well as steamed fish, four fruit soup pure sweet, Lai meat taste both sweet and sour and so on.

Quanzhou menu has "curry chicken", "curry beef", "roasted sacha beef skewers" and other unique banana wind and coconut flavor food, the use of curry and sacha condiments from the South Seas "roasted piglets" and "roasted pork dumplings" is estimated to be the Ming and Qing dynasties to the two Canton as an official of Quanzhou from the introduction of the Cantonese cuisine; Quanzhou people in the cooking of the dishes, there is a customary frying of the oil of the scallion, and like to eat the "edge of the followers" (cilantro) and Run Lu (water reed), and the people in the cooking, there is the habit of frying oil, like eating "edge with" (cilantro) and Run Lu (water reed), and the people in the cooking, there is the custom of frying oil of onions and like to eat "edge with" (coriander) and Run Lu (water reed), the people in the cooking. Water Lu), is likely to be influenced by the food culture of the Central Plains (especially Beijing cuisine). Some returned overseas Chinese, overseas Chinese families, but also from time to time cooking and eating overseas dishes, such as "Indonesian food", "Vietnamese food", "Thai food"