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 (Quanzhou, Xiamen and Zhangzhou) 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.
Fujian cuisine is famous for its exquisite production, bright color and fresh seasoning. The main seasonings are salty, sour, sweet, spicy and fragrant. Among the condiments, salty ones are: shrimp sauce, shrimp oil, salt and soy sauce; Sour ones are: white vinegar, sour apricot; Sweet ones are: white sugar, brown sugar, rock sugar and honey; Spicy: pepper, mustard, pepper, ginger; There are: red distiller's grains, spiced, star anise, cinnamon, pepper, onion and so on.
Fujian cuisine pays special attention to the preparation of clear soup, which is generally made of old hen, ham, tendons and bones. The method is as follows: first, old hen, pork chop, bone, ham, hoof bone and so on. Boil with low fire, and then filter; Secondly, chop the raw chicken bones, blend the chopped beef and pork with water and salt, then add the soup meat, stir it constantly with low fire (called hanging soup) and filter it, and it becomes clear soup.
The cooking methods of Fujian cuisine are: frying, frying, simmering, buckling, sliding, frying, smoking, stewing, frying, salt, frying, roasting, stewing, mixing, drunkenness, halogen, roasting, and so on; One of the most distinctive is bad, which can be divided into red bad, drunk bad, smashed bad and exploded bad.