Represented by Xiamen cuisine, it is mainly popular in southern Fujian and Taiwan, and is close to the Chaoshan flavor in Guangdong cuisine. Southern Fujian cuisine has the characteristics of freshness and lightness, and pays attention to condiments such as chili sauce, sauerkraut sauce, mustard sauce, etc. 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, fried five-spice, etc., or Desserts such as scallions, chive boxes, pancakes, noodle batter, etc. are all mouth-watering and make you want to gorge on them in large pieces. (3) Western Fujian flavor: also known as Changting flavor. Represented by Longyan cuisine, it is mainly popular in western Fujian. It is closer to the Hakka flavor of Guangdong cuisine. Western Fujian is located at the junction of the three provinces of Guangdong, Fujian and Jiangxi. Hakka cuisine is the mainstay, mostly using exotic flavors unique to mountainous areas as raw materials. It has the characteristics of strong mountain countryside, many soups, light and nourishing. Representative dishes include potato-yam dishes, such as soft and delicious taro dumplings, taro buns, fried sweet potatoes, fried hash browns, fried potato balls, taro cakes, stuffed taro, steamed dumplings, fried dumplings, etc.; wild vegetables Categories include: Pulsatilla glutinosa, ramie leaf glutinous rice, Kuzhai soup, fried purslane, duck claw grass, chicken claw grass, fried malan grass, Chinese toon sprouts, wild amaranth, fried wood brocade, etc.; melons and beans include: Winter melon stew, stuffed bitter melon, crispy cucumber, pumpkin soup, pumpkin glutinous rice, dog claw beans, monk beans, fried bitter melon, stuffed green pepper, etc.; meals include: red rice, sorghum millet, wheat glutinous rice, fist millet glutinous rice, etc.