Fujian cuisine: Fujian cuisine is a cuisine mainly composed of local flavor dishes from eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian. Represented by the flavors of Eastern Fujian and Southern Fujian.
(1) Eastern Fujian flavor: represented by Fuzhou cuisine, which is mainly popular in the Eastern Fujian region.
Mindong cuisine is known as "Fuzhou cuisine is fragrant 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. With the reputation of paper, the more famous dishes are fried conch slices. Second, there are many soup dishes with endless variations. It is known as "one soup with ten changes". The most famous one is like Buddha jumping over the wall. The third is the unique seasoning, especially one. The seasoning of Eastern Fujian cuisine tends to be sweet, sour and light, and it likes to add sweet and sour. For example, the more famous dishes such as lychee meat and drunken pork ribs are sour and sweet. This eating habit is related to the fact that cooking ingredients are mostly taken from delicacies from mountains and seas. Make good use of sugar to remove the fishy and greasy taste; use vinegar skillfully to make it sour and sweet; if the taste is light, you can maintain the original flavor. 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 Drunk Soup Chicken. Five representative bowls: Tai Chi taro paste, pot side paste, meat balls, fish balls, and flat meat swallows.
(2) Southern Fujian flavor: 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. It pays attention to condiments and specializes in the use of chili sauce, salsa sauce, mustard sauce and other seasonings. 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. It is mainly Hakka cuisine, 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 pot, 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.
(4) Northern Fujian flavor: represented by Nanping cuisine, which is mainly popular in northern Fujian.
Northern Fujian is rich in specialties, has a long history and developed culture. It is a place rich in delicious food. Its rich mountain forest resources and humid subtropical climate provide sufficient conditions for northern Fujian to produce various mountain delicacies. Local specialties such as shiitake mushrooms, red mushrooms, bamboo shoots, lotus root, and barley, as well as wild game such as hares, wild goats, muntjacs, and snakes are all top-quality raw materials for gourmet food. The main representative dishes include Bagua Banquet, Wen Gong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Shabu-shabu Rabbit Meat, Smoked Goose, Dried Carp, Longfeng Soup, Sizao Cizi, Stir-fried Winter Bamboo Shoots, Chrysanthemum Fish, Double-Coin Egg Ru, Chicken with tomato sauce, Jianou salted duck, Xiayang sweet-scented osmanthus cake, etc.
(5) Central Fujian cuisine: represented by Sanming and Shaxian cuisine, mainly popular in central Fujian.
Fujian Chinese cuisine is famous for its unique flavor, fine workmanship, wide variety and economical value, and it mostly consists of snacks. The most famous of them is Shaxian snacks. There are 162 varieties of Shaxian snacks, and more than 47 are on the market all year round, forming a wonton series, a tofu series, a shaomai series, a taro series, and a beef offal series. Representatives include shaomai, wontons, Xia Mao taro dumplings, and loach. Dried vermicelli, fish balls, real tofu balls, rice jelly skin and rice parfait.
(6) Puxian flavor: represented by Putian cuisine, it is mainly popular in Puxian area.
Puxian cuisine is characterized by a rustic flavor, and its main representatives include pork belly noodles, stir-fried glutinous rice noodles, white-cut mutton, braised tofu, braised pig's feet with braised grass, bamboo shoot jelly, and Putian (Xinghua) rice noodles. , Putian (Jiangkou) braised noodles, Putian (Xitianwei) flat food, hot and sour squid soup.