1, the representative dish of Fujian cuisine is the Buddha jumping wall. The Buddha jumps over the wall and stews dozens of raw materials in an altar, which not only has the same meat flavor, but also maintains its own characteristics. It tastes soft and moist, rich and fragrant, not greasy; The ingredients penetrate each other and taste delicious. At the same time, it has high nutritional value, and has the effects of invigorating qi and nourishing blood, clearing away lung heat and moistening intestines, and preventing and treating deficiency and cold. When serving, it is even better to serve with a dish of hemp fiber radish (shredded white radish), a dish of oil mustard, a dish of ham mixed with bean sprouts, a dish of fried bean sprouts with mushrooms, and a silver roll and sesame cake. Its taste is endless.

2. 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.

3. 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.

4. 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, the food custom has 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.

6. Fuzhou cuisine is fresh and refreshing, paying attention to the refreshing soup and being 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.

7. In addition to the signature dish "Buddha jumps over the wall", Fujian cuisine also includes mussel chicken soup, red sturgeon eight-treasure rice, white fried fresh sole, Tai Chi taro, light fried snail slices, stir-fried crispy, south fried liver, litchi meat, drunken sparerib, boiled shark's fin, anchovies with dragon body, emerald pearl abalone, golden bamboo shoots with chicken paste and meat.