Fuzhou is a city that is often forgotten in the provincial capital, but Fuzhou people use its sweet and sour Fujian cuisine to tell people the story of Fuzhou and its delicious food.

When it comes to Fujian cuisine, many people are not familiar with it or even a little unfamiliar with it. Fujian cuisine originated from Fuzhou, the capital of Fujian. It is based on Fuzhou cuisine, coupled with the traditional flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian, thus outlining the genealogy of Fujian cuisine.

Sea

Fujian’s terrain is complex, with mountains, hills, basins, plains, rivers, lakes and seas. Such diverse landforms have given rise to a diverse range of animals and plants. , and the dazzling Fujian cuisine ingredients were born from it.

Fujian cuisine is famous for its beautiful color and fresh taste. The cooking methods are mainly stir-frying, simmering, frying and simmering, among which "bad" is the most distinctive. Since Fujian is located on the southeast coast, it is rich in all kinds of seafood, such as yellow croaker, conger eel, sea cucumber, razor clam, squid...

Buddha Jumps Over the Wall

Therefore, Fujian cuisine mostly uses seafood as raw materials to cook various kinds of seafood. The dishes are light in taste, sweet and sour, and rich in soup. The "Buddha Jumps Over the Wall", "Boiled Sea Mussels in Chicken Soup", "Red Snail Slices" and "Lychee Pork" are particularly famous.

Conch

For example, lychee meat sounds very sweet when you hear its name, but it actually tastes very sweet as well. But the sweetness of this dish does not come from lychees. The so-called lychees are just pork cut into cross-cut knives that look like lychees after being cooked.