Fujian cuisine is also one of the eight famous cuisines. It was formed through the mixture of Han culture and Minyue culture in the Central Plains. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and later integrated the cuisines of five regions: eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian. It is famous for cooking delicacies from mountains and seas. On the basis of taking into account color, aroma, taste and shape, it is especially good at aroma and taste. Its fresh, mellow, meaty and non-greasy flavor is unique in Chinese food culture. It is a cuisine mainly composed of local flavor dishes from eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Let’s introduce our Ba Fujian style dishes.

Mindong cuisine

Mindong refers to Fuzhou and Ningde. The cultural customs of the two places are similar. Fuzhou cuisine is the representative of Eastern Fujian cuisine. It is known as "Fuzhou cuisine is fragrant all over the world and the food culture has been passed down through the ages." So, do you know what are the representative dishes of Fujian cuisine? Follow the editor to have a look today!

Mindong flavor - Buddha Jumps Over the Wall

Buddha Jumps Over the Wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty. Buddha Jumps Over the Wall is rich in nutrients, which can promote development, beautify, delay aging, and enhance immunity. It is a good tonic.

The process of making this delicacy is very complicated. There are more than a dozen kinds of raw materials for Buddha Jumping Over the Wall. To fully reflect the taste and characteristics of each ingredient, you need to make these dozen ingredients into a dish separately, then bring them together, add broth and Shaoxing wine, and simmer for ten seconds. It takes more than a few hours for the flavor to truly reach its mellow character. Therefore, Buddha Jumps Over the Wall is known as the top of Fujian cuisine. There is a poem to prove it: "The fragrance of meat is brewing in all directions, and the Buddha hears abandoning his Zen and jumps over the wall."

Mindong cuisine is known as "the fragrance spreads all over the world, and the food culture has been passed down through the ages." The ingredients are carefully selected and the knife skills are rigorous; the heat is paid attention to and the soup is adjusted; the condiments are used, and the taste is varied, which shows four distinctive characteristics: First, the knife skills are ingenious, and the taste is interesting. The paper has a good reputation, and its more famous dishes include fried conch slices. Second, there are many soups with endless variations. There is a saying that "one soup has ten changes". The seasoning of Eastern Fujian cuisine tends to be sweet, sour, and light, and it likes to add sweet and sour. For example, the famous lychee meat, drunken pork ribs and other dishes, They are all sour and sweet. This eating habit is related to the fact that cooking ingredients are mostly obtained from delicacies from mountains and seas. Make good use of sugar to remove the fishiness and greasiness; use vinegar skillfully to make it sour and sweet; if the taste is light, you can maintain the original flavor, and it is famous for being sweet but not greasy, sour but not harsh, light but not thin. The five representative dishes are: Buddha Jumps over the Wall, Sea Mussels in Chicken Soup, Snail Slices with Light Soy Sauce, Lychee Pork, and Drunken Chicken with Soup. Five representative bowls: Tai Chi taro paste, pot side paste, meat balls, fish balls, and flat meat swallows.

Bianrou Yan

Southern Fujian cuisine

Southern Fujian cuisine is represented by Quanzhou cuisine, which is mainly popular in southern Fujian and Taiwan, and is more similar to the Chaoshan flavor in Guangdong cuisine. (Historically, the Chaoshan area was home to a large number of immigrants from southern Fujian, so the languages ??and customs are similar). Southern Fujian cuisine has the characteristics of freshness and lightness, and pays attention to condiments such as chili sauce, sauerkraut sauce, mustard sauce, etc.

Southern Fujian Flavor - Colorful Flowers to Welcome

Making ingredients: carrots, vegetarian ham, cabbage sum, tofu skin, bamboo fungus, dried tofu, gluten, etc. Features: clear color, novel shape, beautiful appearance and delicious taste.

Preparation method: Fried and sliced ??vegetarian ham and dried soybeans, fried tofu skin, shredded and mashed into puree, cut corn shoots into sections and boiled with stock, scooped up, and assembled into a flower basket shape. Honors received: It is one of the dishes that won the "Chinese Famous Banquet" in the 4th China Food Festival.

Representatives of southern Fujian cuisine include seafood, medicinal cuisine and Nanputuo vegetarian dishes. The biggest feature of southern Fujian medicated diet is that it uses seafood to make medicated diet, making use of the special local natural conditions and preparing delicious tonic dishes that are excellent in aroma, taste and shape according to seasonal changes. Nanputuo vegetarian cuisine comes from Nanputuo Temple, a famous temple with thousands of years of history. It is a typical traditional temple vegetarian food. It uses rice noodles, soy products, vegetables, mushrooms, fungus, etc. as the main ingredients. There are more than 40 famous dishes. Each dish is either distinguished by its color or luster. Name it, such as "Colorful Flowers to Welcome Guests", or name it after the main ingredients, such as "Double Mushrooms Zhengyan", or name it after its shape, such as "Half Moon Sinks in the River".

Southern Fujian cuisine also includes local snacks, whether it is seafood such as oyster pan-fried, fish balls, scallion snails, clams in soup, etc., or meat such as roasted pork brown, crispy pigeon, beef brisket, etc. Fried five-spice, etc., or dim sum-style onions, leek boxes, pancakes, noodle paste, bamboo shoot jelly, etc. are all mouth-watering and make you want to gorge on them. The editor’s favorite snack in southern Fujian is the local bamboo shoot jelly. Among them, the most authentic local bamboo shoot jelly is the local bamboo shoot jelly from Jinjiang Anhai, which is also the origin of the local bamboo shoot jelly.