Fujian cuisine is a kind of Fujian cuisine, which combines local dishes with different flavors in Fuzhou, southern Fujian and western Fujian. 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. Soup is the essence of Fujian cuisine, known as "one soup becomes ten soups". According to the textual research of Tanshishan cultural site, Fujian people had the tradition of eating seafood and making soup as early as 5000 years ago. Fujian has four seasons like spring, and this climate is suitable for making soup.

The flavor of Fujian cuisine represented by Fuzhou cuisine is also the main body of Fujian cuisine. It is not only popular in Fujian and Taiwan, but also a representative of Fujian cuisine everywhere in Chinatown at home and abroad. It is also known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages".

On the basis of inheriting traditional skills, Fujian cuisine has absorbed the essence of various dishes, adjusted and changed the coarse and greasy customs, gradually evolved into a fine, light and elegant character, and even developed into a high-style Fujian cuisine system.

The cooking characteristics of Fujian cuisine are clear soup, light taste and crisp frying, and it is good at cooking seafood. Its cooking techniques are characterized by steaming, frying, frying, stewing, frying and stewing. The representative dishes of Fujian cuisine are Buddha jumping wall, litchi meat, satay noodles and so on.