Fujian cuisine is also one of the eight most famous foods and is famous for cooking seafood. According to the color, aroma, flavor and shape, it is particularly fragrant and has a long-lasting taste. Its fresh, soft and non-fat taste is unique in Chinese food culture. Cantonese cuisine is renowned for its carefully selected ingredients and strict knife-making processes for hot dishes, soups, condiments and seasonings. His cooking skills have four distinctive characteristics. The first is to use meticulous knife techniques such as slicing, cutting and basting to achieve a thorough and delicious effect on raw materials of different textures. Therefore, the knife skills of Fujian cuisine have the reputation of "cutting flowers like lychees, shredding them like hair, and cutting slices as thin as paper".

As Fujian people often travel overseas, their eating habits gradually form a unique and open-minded food. Fujian's cuisine is famous for its seafood. Based on good color and flavor, it is famous for its "aroma" and "flavor". It is widely used for its fresh, soft, musky, non-greasy style and soup path. In the world of cooking, this feature is unique. Fujian cuisine is light and fresh, suitable for making soup. Good at all kinds of food. Southern Fujian cuisine (Xiamen, Zhangzhou and Quanzhou) is seasoned, fresh and rich in aroma. Western vegetables (Changting and Ninghua) are more salty and spicy. Most of the food comes from Shenzhen, especially in the mountainous areas. Therefore, Fujian cuisine has three main characteristics: first, it is better than red sauce, second, it is better than soup, and third, it is better than sour and sweet.

In addition to the signature dish "Buddha Jumps Over the Wall", there are also chicken soup, squid, eight-treasure red glutinous rice, white-fried fresh bamboo glutinous rice, Tai Chi glutinous rice, light snails, double stir-fried, southern fried liver, lychee meat, and drunken pork ribs. , boiled shark fin, lobster lobster, jade pearl abalone, chicken gilded bamboo shoots, pilaf fish lips, Dingbian sauce, Fuzhou fish balls, swallow meat, Cangzhou noodles, Putian braised noodles, fried sea oysters, Shaxian noodles, flat food, Xiamen Dishes and snacks such as Shacha noodles, noodle sauce, Weinan salted rice, Xinghua rice noodles, red fish, Wuliu chrysanthemum, Baixue chicken, Changting tofu, etc. have different flavors.

Soup is the essence of Fujian cuisine. According to research at the Shishishan Cultural Site, monks had the tradition of eating seafood and making soup more than 5,000 years ago. Fujian has spring-like weather all year round, and the climate is suitable for making soup.