Question 1: What kind of food do Fujian people generally like to eat? Among the eight major cuisines, Fujian cuisine uses seafood as the main raw material, focusing on sweet, sour, salty, delicious and fresh cuisine.

Fujian cuisine requires careful selection of ingredients and rigorous knife skills; it pays attention to heat and soup; Likes to use condiments and has a variety of flavors. Fujian cuisine shows four distinctive characteristics: First, it is skillful in cutting skills and interesting in taste, and is known as "cut flowers like lychees, shredded like hair, and sliced ??as thin as paper"; second, there are many soups and dishes with endless variations, known as " There is a saying that one soup changes ten times. For example, after making three antler soup from beef, chicken, and ham, according to the cooking needs of the dish, you can choose one of the auxiliary ingredients such as scallops, squid, red glutinous rice, Beijing winter vegetables, prune vegetables, Longjing tea, or evening flower fragrance. The addition of three antler soup changes the taste of the soup, giving people a mellow, fragrant and fresh taste. The third is the unique seasoning, especially one. The seasoning of Fujian cuisine tends to be sweet, sour and light. The formation of this characteristic is related to the fact that the cooking ingredients are mostly taken from delicacies from mountains and seas. Make good use of sugar to remove the fishy smell; skillfully use acetic acid to make it sweet and delicious; the taste is light, so you can maintain the original flavor, and it is famous for being sweet but not greasy, sour but not harsh, light but not thin. Fujian cuisine also makes good use of red glutinous rice, shrimp oil, sand tea, chili sauce and other seasonings. It has a unique style and unique noodles. Fourth, the cooking is delicate, elegant, and the techniques of stir-frying, steaming, and simmering are the most outstanding. The eating utensils are unique, mostly using small, exquisite, simple and elegant large, medium and small bowls, which further embodies the elegant, light and beautiful pattern and style.

Fujian cuisine has different techniques and flavors from Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine. It is popular outside Fuzhou and is also widely spread in eastern, central and northern Fujian. The characteristics of its dishes are refreshing, fresh, tender and elegant, tending to be sweet and sour, with mostly arctic vegetables. It makes good use of red lees as seasoning, and pays particular attention to the soup, giving people the feeling of "hundred soups and hundreds of flavors" and "the aroma of lees is fragrant". Representative dishes include: "Buddha Jumps Over the Wall", "Fried Eel", "Shredded Bird's Nest", etc. Southern Fujian cuisine is popular in Xiamen, Jinjiang and Longxi areas, and as far east as Taiwan. Its dishes are fresh, fragrant, tender and light, and are famous for their attention to seasonings and good use of spicy food. They are unique in the use of sand tea, mustard, medicines and fruits. Representative dishes include "Dongbi Dragon Ball", "Fried Horseshoe Crab Slices", "Eight Treasures Hibiscus Sturgeon", etc. Western Fujian cuisine is popular in the "Hakka" area. The dishes are fresh, fragrant and mellow. They are good at cooking delicacies and game. They are slightly salty and oily, and are more prominent in the use of spicy food. Representative dishes include: "Stewed Stone Scales in Oil", "Stir-fried Ground Monkey", etc., which have a strong mountainous flavor.

Famous Fujian dishes include: Snail Slices with Soy Sauce, Fujian Fruits, Chicken Minced Golden Bamboo Shoots, Drunken Pork Ribs, Dongbi Dragon Balls, Buddha Jumps Over the Wall, Triangular Tofu Dumplings, Fried Xishi Tongue, Qixing Balls, Steamed Spicy Ribs Liyu et al.

Question 2: What kind of food do Fujian people like to eat? Before the Qin and Han Dynasties, the indigenous residents of Fujian liked to live near water. In terms of diet, the Tanshishan people of the Neolithic Age collected shellfish and marine molluscs as their main source of food. For example, "Yi Zhou Shu" records: "Eastern Yue Sea Clams". At the Dongzhang Cultural Site in Fuqing, traces of millet and straw were found, indicating that cereals also played an important role in the food structure at that time.

During the Qin and Han Dynasties, agricultural production in Fujian developed. Rice was the staple food, and fish, clams, and fruits were non-staple foods. "Historical Records? Biography of Huo Zhi" records: "The land of Chu and Yue is vast and sparsely populated. Rice, soup, fish, or plowing with fire and plowing water, and the fruits are clams." "Chu Yue" includes Fujian. At that time, people had a little surplus of grain, which was used for brewing wine.

After the Han Dynasty, Han people from the Central Plains migrated to Fujian one after another. They brought crops and food customs from the Central Plains. Wheat became one of the main foods, and people also planted soybeans and other crops. After the Tang and Song Dynasties, with the rapid development of Fujian's economy and the prosperity of maritime trade, Fujian's food categories were greatly enriched, and the cooking of dishes became more sophisticated. In the middle and late Ming Dynasty, sweet potatoes were introduced from overseas and became one of the staple foods in some areas of Fujian.

After the Ming and Qing Dynasties, Fujian cuisine gradually formed its own characteristics. Flavored snacks are well-known in China for their variety and good taste, and have formed different regional characteristics.

In terms of hospitality customs, Fujian people are famous for their hospitality. In addition to treating guests to tea, boiling eggs is also a unique custom. In terms of banquet customs, since modern times, it has become increasingly luxurious and has many rules. Among the people, many dietary taboos are also popular. Drinking and drinking tea has a history of thousands of years in Fujian. Especially drinking tea has become an indispensable and important part of people's daily life. Since the Tang and Song Dynasties, the trend of "tea fighting" has been very popular. The "Tea Ceremony" of southern Fujian and the "Lei Cha" of Hakka are still famous at home and abroad.

Staple food

1. Rice

The staple food in Fujian is mainly rice (i.e. rice). Since ancient times, rice has been the top food crop in Fujian.

Many counties in northern Fujian have historically been famous grain-producing areas, and rice is the main staple food for three meals. "Nanping County Chronicles" written by Jiaqing in the Qing Dynasty records: "In Nanping, rice is eaten for three meals a day, and it is shameful to eat porridge. But in the summer evening, people eat like food." (Customs, Volume 8, "Nanping County Chronicles" written by Jiaqing in the Qing Dynasty) Pucheng, Jianyang In rural areas such as other places, some places still maintain the habit of eating dry rice for three meals. In Fuzhou area, it is generally porridge in the morning and evening, and dry rice for lunch, with a "two dry and one thin" food system. In Pingtan, Fuqing and some coastal non-grain-producing areas in southern Fujian, there are people who have porridge for three meals a day.

Although there is no custom of "eating porridge as a shame" nowadays, Fujian people pay attention to "fullness" and "substance" in their diet. The so-called porridge is different from the "porridge" in the north, but is denser.

During busy farming seasons such as spring plowing and autumn harvest, people have to get up early and go dark to plant and harvest, which increases the workload. Some people in northern, northwest and eastern Fujian eat four, five or even six meals a day. . Some women in southern Fujian who believe in God make a vow not to eat breakfast on the first or fifteenth day of the lunar month, or on the third, sixth or ninth day of the lunar month. This is commonly known as "cutting out a big meal", which means they can save food and blessings for their children and grandchildren to enjoy.

Rice processing is mainly based on steaming, stewing and fishing. Fishing rice is very common in rural areas. The method is to use a bamboo "fence" to fish out half-cooked rice, and cook the rice grains in a steamer for lunch and dinner. The remaining rice soup and rice grains are boiled into porridge for breakfast.

People in some areas of southern Fujian like to eat "minced meat porridge". They add minced meat, razor clams, onions, ginger, a little salt, and soy sauce to the porridge, without any side dishes, and make it for breakfast or dinner. Farmers in the Liancheng area of ??western Fujian often eat dry rice for breakfast and porridge for lunch and dinner. They also like to add vegetables, taro, melon beans, etc. to cook vegetable porridge. Taining, Jianning and other counties in northwestern Fujian produce bamboo, and local people like to use bamboo tubes made of moso bamboo to steam rice. Braised rice with bamboo joints is even more interesting. When local people go to work in the mountains, they often cut a section of moso bamboo, put the washed rice in the bamboo joint, seal it and collect firewood on the spot for barbecue. When the bamboo cracks and the rice is cooked, the " "dustpan rice" is made by scooping rice slurry on a dustpan and steaming it over high heat to form a rice crust, then make it into small pieces and wrap it with bean sprouts, lean meat, dried shrimps, etc. for consumption. In Nanjing, when farmers go to work in the fields or carry hawkers on their shoulders, they are used to packing rice in small straw bags and boiling it into rice balls, commonly known as "wild rice stem rice". There is also the custom of steaming rice in straw bags in the Nanping area in northern Fujian, commonly known as "straw bag rice". Fujian people are also very fond of "獍粑" and "糍粑" made from glutinous rice and japonica rice. There are obvious regional differences in the production method and shape. In Fuzhou area, they are mostly in the shape of long strips; in southern Fujian, they are mostly in the shape of blocks and They are oblate in shape; they are mostly spindle-shaped in eastern and northern Fujian, but they are eaten in similar ways. They can be boiled or stir-fried. They can be used as staple food or as a side dish.

2. Sweet potato

Also known as "sweet potato", "sweet potato" and "sweet potato". During the Wanli period of the Ming Dynasty, sweet potatoes were introduced to China from the Philippines. "Min Xiaoji" written by Zhou Lianggong in the Qing Dynasty records the story of the introduction of sweet potatoes into Fujian: "During the Wanli Period, the Fujian people came to foreign countries and could plant them in any land with barren soil and gravel. They were first planted in Zhangjun, and gradually spread to Quan and Pu. Nearby are Changle and Fuqing... >>

Question 3: What kind of food do Fujian people like to eat? Southern Fujian is light, while northern Fujian is heavy and spicy.

Question Four: What kind of dishes do Fujian people like to eat? Fujian people don’t like spicy food very much, and they like to eat the dishes listed in the list. They like to eat seafood in the area near the Fujian Sea. Although they don’t like spicy food, in recent years they prefer to eat boiled live fish. Fish balls from Sanmingsha County, Quanzhou, etc.

Question 5: What do Fujian people eat for three meals a day? I stayed in Xiamen, Quanzhou, Fujian. I didn’t expect such a list, but you will definitely get used to it, but the portions are a bit small

Question 6: The taste of Fujian. Northern and eastern Fujian prefer sweet food, mainly in Fuzhou.

< p> People in southern Haijian prefer to eat light or salty food, mainly in Quanzhou, Xiamen and Zhangzhou.

We from southern Fujian don’t eat anything sweet at all. Basic common sense, Yuying Gege, don’t talk nonsense.

As far as I know, the sweetest places to eat in Fujian are Fuzhou and other places in northern or eastern Fujian.

Question 7. : What do Fujian people like to eat?

Question 8: Are you from Fujian? Can you tell me what kind of food Fujian people like to eat? Fujian generally likes lighter food because of its abundant seafood. Famous seafood snacks include light cakes, etc.

Question 9: What kind of food do Sanming people like to eat? Mostly boiled food, salty rice, and sweet soup. Eat spicy food.

Question 10: What do Fujian people usually like to eat at night? Thanks! I stayed in Xiamen, Quanzhou, Fuzhou, Fujian, and I didn’t expect such a list of tastes. You can definitely get used to it, but the portions are a bit small