Fuzhou cuisine is fresh and refreshing, favoring sweet and sour, paying attention to the soup, making good use of the red lees as ingredients, such as choking lees, pulling lees, frying lees, drunken lees, popping lees, and so on more than a dozen kinds of, especially in the traditional dishes, "light lees stir-fried snail slice," "Drunken lees chicken", The most famous is the traditional dish "fried sliced conch with light lees", "drunken lees chicken", "lees juice boil sea mussels", etc.; Southern Fujian cuisine also has the characteristics of freshness, freshness, and to make good use of sweet and spicy seasonings and is known for. The sweet and spicy seasonings used are chili sauce, sacha sauce, mustard sauce, etc., such as "sacha stewed chicken," "mustard chicken," "Dongbi Longzhu," and other dishes belong to the special flavors of the southern Minnan dishes. Minnan cuisine is salty, spicy, mostly to the mountains as raw materials, with a strong flavor of the mountainous countryside, such as "stewed stone scales", "stir-frying the ground monkey" and other representative dishes.
Min cuisine is characterized by more soup dishes, cooking method to stir-fry, simmering, fire bureau technology and special, and its representative dishes are Buddha jumped over the wall, seven stars pill, sacha chicken, pan-fried prawns, Chai handle duck, carp in lotus bread, dried vegetables buckle meat, full folding melon, and so on.
Buddha jumps over the wall
"Buddha jumps over the wall" is one of the traditional famous dishes in Fujian, which has a history of more than 100 years. According to the legend, this dish is [Qing] Guangxu 2 years (1876 AD) Fuzhou Yangqiao Lane official money bureau of an official, in the banquet of the Chief Secretary Zhou Lian, cooked by his wife, and then by the government kitchen to copy its method and reform, introduced into the catering industry.
This dish is the shark's fin, fish lips, sea cucumbers, fish maw, abalone, dried scallops, chicken, duck, pork belly, ham, pigeon eggs, mushrooms, asparagus and other seafood and meat, with the same wine altar in a wine altar, together with green onions, ginger, cinnamon, icing sugar, monosodium glutamate, soy sauce, cooked lard and other flavorings, with lotus leaves to seal the altar tightly mouth, simmering and stewing over slow fire until crispy flavor, altar cover uncovered, the hall full of meat aroma, intoxicated, had a It was once known as "the aroma of meat wafting from the altar to the four neighbors, and the Buddha jumped over the wall when he heard that he had abandoned Zen".
Dried Vegetables and Button Meat
"Dried Vegetables" is a specialty of Yongding County, Fujian Province, and is made from fresh mustard greens, which are delicately processed through seven steams and seven sundowns and have a blackish-brown and oily luster, and have a salty and fragrant flavor and a soft and sweet texture. This kind of "dried vegetables" and meat with cooking, delicious and unique flavor.
"Dried Vegetable Buckle Meat" is to scrape and wash the pork with skin, cook it until seven mature, take it out, smear the skin with sugar color, deep fry it in oil in tiger skin color, take it out and cut it into long square slices, and then simmer it with slices of gogglefish, soy sauce, sugar, shaoxing wine and meat bone broth for 5 minutes, fish out the pork and slices of gogglefish, and then put in the diced dried vegetables to simmer it for a few moments; put the pork into a large bowl skin side down and put it into a large bowl with the skin side down. Put the pork skin side down into a large bowl, arrange the slices of mackerel, then pour on the dried vegetables and soup, steam for 30 minutes, decant the soup. Turn on the plate, the original sauce thickening, pouring on the meat can be.
Shacha Chicken
"Shacha", that is, shacha sauce, imported from Indonesia, with peanut kernels, coconut meat, Sichuan peppercorns, rice chili peppers, Yasan (exotic), Mala fried (exotic), cloves, kenaf, southern ginger, Chenpi, fennel and other more than 30 kinds of raw materials made of golden color and spicy taste.
"Shacha Chicken", the selection of the year's young hen, wearing a flower knife, cut into square dices, with soy sauce, starch sizing, and then use warm oil to slip cooked, and then sautéed tea sauce and peanut sauce, mushrooms, asparagus, scallions, white dices, the slippery chicken dices into the cooking of soy sauce, monosodium glutamate, white sugar, chicken broth and into the clear juice can be.
FeaturesSpicy and tender, a special flavor of southern Fujian.
Chrysanthemum sea bass
"Chrysanthemum sea bass" is a flavorful dish of Fuzhou, resembling a chrysanthemum, with a yellowish color, sweet and sour taste, and the characteristics of crispy, tender, fragrant and fresh.
The method is: take a fresh sea bass, remove the scales, remove the head and tail, cut into two pieces, pick off the backbone and ribs, cut into 10 pieces, graved on the chrysanthemum-shaped flower knife, dipped in dry starch, with 70% of the oil deep-fried chrysanthemum-shaped, placed on the plate, decorated with scalded cabbage leaves into flower leaves, and then poured with balsamic vinegar, ketchup, sugar, salt, monosodium glutamate, broth, starch made of gravy.
Full Folding Claw
"Claw" is the abbreviation of "yellow croaker" in Fujian and Taiwan, and "Full Folding Claw" means that the whole fish is perfect, and it is a traditional dish of coastal Fujian.
Take 1 kg of yellow croaker a, scrape the scales to remove viscera, wash, fish body on both sides of the diagonal knife pattern, dipped in dry starch, into the oil fried into the plate, and then sautéed fat shredded pork, shredded mushrooms, asparagus, green onions, tomato sauce, plus soy sauce, sugar, vinegar, thickening of starch, poured in the deep-fried fish on the can be.
The dish has a reddish color, sweet and sour taste, and symbolizes a happy marriage, with a full head and a full tail, a beginning and an end.
Pan-fried prawns
"Pan-fried prawns", "pan-fried" as its cooking characteristics, pay attention to seasoning, the use of fire, with fresh, fragrant, sweet, spicy and other flavor characteristics.
The method is: choose the sharp shrimp 20, cut off the beard, claws, clean the sand line, put seven or eight percent of the heat of the oil on both sides of the shrimp head fried to the oil, into the green onions, ginger, garlic, chili pepper stir-fried for a few moments, and then add sugar, wine, orange juice, soy sauce, broth, thickening the boiling, drizzled with sesame oil can be.
1, Min Dong flavor
Fuzhou cuisine as a representative, mainly popular in the eastern Fujian region. The eastern Fujian cuisine is known as "Fuzhou cuisine fragrant all over the world, food culture has been passed down through the ages". Selection of fine materials, rigorous knife work; pay attention to the fire, pay attention to the soup; like to use condiments, taste varied, showing four distinctive features: one for the knife work is ingenious, interesting in taste, known as cut silk such as hair, thin slice such as the reputation of the paper, the more famous dishes, such as fried conch slice. Secondly, there are many soup dishes, endless changes, known as "a soup of ten changes", the most famous such as Buddha jumped over the wall. Third, the flavor is peculiar, not a party.
Eastern Fujian cuisine flavoring, favoring sweet, sour, light, like sugar and vinegar, such as the more famous lychee meat, drunken ribs and other dishes, are sweet and sour. This dietary habits and cooking raw materials are mostly taken from the mountain treasures and seafood related. Good use of sugar, sweet to fishy and greasy; clever use of vinegar, sweet and sour, delicious; taste light, it can maintain the original flavor, and to sweet but not greasy, sour but not harsh, light but not thin and enjoy a reputation. Five representative dishes: Buddha jumps over the wall, blanch sea mussels in chicken soup, light lees of sliced snails, lychee meat, drunken bad chicken. Five bowls represent: Taiji taro paste, pot side paste, meatballs, fishballs, flat meat swallow.
2, southern Fujian flavor
Quanzhou cuisine as a representative, mainly popular in southern Fujian, Taiwan, and Guangdong cuisine in the Chaoshan flavor closer. Southern Fujian cuisine has a fresh, fresh and light features, pay attention to the condiments long used chili sauce, sacha sauce, mustard sauce and other seasonings. Representatives of Minnan cuisine include seafood, medicinal cuisine and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal cuisine is to make medicinal cuisine with seafood, utilize the special local natural conditions, and cook dishes with full of colors, aromas, flavors and shapes according to the changes of seasons. Southern Fujian cuisine also includes local flavorful snacks, whether it is seafood such as oyster omelette, fish ball, green onion snail, blood clam in soup, etc., or meat such as roasted pork brown, crispy pigeon, beef brisket, deep-fried five spices, etc., or snacks such as oil onion fruit, leek box, pancake, noodle paste, etc..
3, western Fujian flavor
Also known as Changting flavor. Represented by Changting cuisine, mainly popular in western Fujian region, is the Hakka flavor. And Guangdong cuisine Hakka flavor is closer. Western Fujian is located in the junction of Guangdong, Fujian and Gan provinces, with Hakka cuisine as the main body, mostly in the mountainous areas unique to the strange taste of exotic products as raw materials, there are thick mountain countryside, more soup, light, nourishing characteristics. Representative dishes include potato and taro dishes, such as soft and delicious taro dumplings, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, stuffed taro, steamed full rounds, fried full rounds, etc.; wild vegetables: white head of Weng molasses, ramie leaf molasses, bitter Zhai soup, fried amaranth, duck's paw grass, chicken paw grass, fried marjoram grass, toon buds, wild amaranth, fried wood brocade, etc.; melons and beans: winter melon casserole, stuffed bitter gourd, crispy cucumber, pumpkin soup, pumpkin molasses, dog's paw beans, Luo Han beans, fried The melons and beans include: winter melon casserole, stuffed bitter melon, crispy cucumber, pumpkin soup, pumpkin molasses, dog's paw bean, Luohan bean, fried bitter melon, etc. The rice dishes include: red rice, sorghum corn, wheat molasses and fist corn molasses. The more famous meat dishes include white chopped river field chicken and roasted chunks.
4, northern Fujian flavor
Nanping cuisine as a representative, mainly popular in northern Fujian. Northern Fujian is rich in specialties, long history, developed culture, is a place of food, rich forest resources, coupled with humid subtropical climate, for the northern Fujian abundance of a variety of mountain treasures to provide sufficient conditions. Shiitake mushrooms, red mushrooms, bamboo shoots, Jianlian, Job's tears and other local specialties, as well as wild rabbits, wild goats, muntjac, snakes and other wild game are the top ingredients of the cuisine. The main representative dishes are Bagua Banquet, Wengong Cuisine, Mantle Pavilion Banquet, Snake Banquet, Tea Banquet, Rabbit Shabu Shabu, Smoked Goose, Dried Carp, Dragon and Phoenix Soup, Food Scratch Patties, Bamboo Shoots Stir-Fried Bottom, Fish in Chrysanthemums, Double-Cash Egg Ru, Chicken in Eggplant Sauce, Jian Ou Plate Duck, and Xiayang Gui Flower Cake.
5, Minzhong flavor
Sanming, Shaxian cuisine as a representative, mainly popular in the central Fujian region. Minzhong cuisine is known for its unique flavor, fine workmanship, variety and affordability, snacks mostly. One of the most famous is Shaxian snacks. Shaxian snacks *** there are 162 varieties, year-round listing of more than 47 kinds, the formation of wonton series, tofu series, siu mai series, taro series, cattle series, its representative of the siu mai, wontons, xia mao taro dumplings, loach vermicelli, fish balls, true heart tofu pills, rice jelly skin and rice jelly cake.
6, Putian flavor
Putian cuisine as a representative, mainly popular in the Putian region. Putian cuisine is characterized by its rustic atmosphere, and the main representatives are five-flower meat slip, fried Si powder, white cut lamb, stewed tofu, back to the grass stewed pig's feet, soil bamboo shoots jelly, Putian (Hinghua) rice noodles, Putian (Jiangkou) lo mein, Putian (Xitianwei) flatbread, and sour and spicy squid soup.
Living in Fujian is actually a very happy thing. There are mountains, sea and food here, rich in produce and culturally diverse. Fujian is known as the "mountainous country in the southeast" and is rich in mountain treasures and game; the sea is long, Fujian's coastline is 3,752 kilometers long, ranking second in the country, and there are many islands, seafood and shellfish are countless.
Historically, Fujian is called "Min" for short, and the cuisine of Fujian is also called "Min Cuisine", which is famous for its specialization in making mountain and sea food, and at the same time, it has a "taste" as an outline, which is elegant, fresh, tender, and mellow, and has the characteristics of "Min Cuisine". At the same time, the "taste" as the outline, with a light, tender, and mellow, timeless flavor characteristics, unique in the culinary school, so that among the eight major Chinese cuisine.
Can be among the eight major cuisines, Min cuisine has its own unique features, mainly in one: the knife work is skillful, the knife work of Min cuisine has always been cutting silk such as hair, slicing such as paper, said the representative dishes: light bad snail slice; two: soup dishes are exquisite, endless changes. Min cuisine emphasizes soup dishes, has a long history, this feature, and Fujian's rich seafood resources and traditional food customs, representative dishes: chicken soup boil sea mussels, fragrant dew chicken, etc.; three: flavoring peculiar, unique. Min cuisine flavoring, favoring sweet, sour, light, fragrant, cooking techniques flexible and changeable, representative dishes: lychee meat, tea duck, drunken chicken, etc.; Fourth: cooking delicate, elegant and generous. Min cuisine cooking techniques are varied, fine selection of materials, cooking method, representative dishes such as Buddha jumped over the wall.