Min Cuisine is one of the eight major cuisines in China, which has been formed through the mixing of the Han culture of the Central Plains and the culture of the Min-Yue ethnic group. Min cuisine originated in Fuzhou, Fuzhou cuisine as the basis, and then fused with the east of Min, Minnan, Minxi, Minbei, Putian five local flavors of the formation of the cuisine. Min cuisine in the narrow sense refers to Fuzhou cuisine, the earliest originated in Fujian Fuzhou Min County, and later developed into Fuzhou, Minnan, Minxi three schools, that is, the broad sense of Min cuisine.
Because the people of Fujian often traveled to and from the sea, so the food customs have gradually formed a unique cuisine with open characteristics. Fujian cuisine is known for cooking mountain and sea food, in the color, aroma and shape of the basis of all the best, especially "fragrance", "taste" is good, its fresh, and mellow, meat, not greasy style features, as well as soup road wide range of features, in the cooking altar in the garden of a unique seat. Fuzhou cuisine is light and refreshing fresh, pay attention to soup fresh, good at all kinds of mountain treasures and seafood; Minnan cuisine (Xiamen, Zhangzhou, Quanzhou area) pay attention to seasoning, heavy fresh aroma; Minxi cuisine (Changting, Ninghua area) favors salty and spicy, cooking more for the mountain treasures, especially mountainous flavors. Therefore, Min cuisine to form three major characteristics, one long in red lees seasoning, two long in the production of soup, three long in the use of sugar and vinegar.
Min cuisine in addition to the signature dish "Buddha jumps over the wall", there are chicken soup blanch sea mussels, eight treasures of red sturgeon rice, white fried fresh bamboo razor clams, Taiji taro puree, light bad snail slices, stir-fried double-crisp, South Pan-fried liver, lychee meat, drunken spare ribs, shark's fins, dragon phoenix-tailed shrimp, emerald pearl abalone, chicken mushrooms and golden bamboo shoots, meat and rice, fish lips, Dingbian paste, Fuzhou fishballs, Meat Swallow, Zhangzhou Marinated Noodles, Putian Marinated Noodles, Sea Oyster Fry, Shaxian Mixed Noodles, Flat Food, Xiamen Shacha Noodles, Noodle Thread Paste, Southern Fujian Salted Rice, Xinghua Rice Vermicelli, Red Dregs of Fish, Wuliu Jiu, Baixue Chicken, and Dried Bean Curd of Changting, all of which are unique in their own way, as well as other dishes and snacks.
Soup is the essence of the Min cuisine, there is a soup of ten changes said. According to the cultural heritage site of Tan Shi Shan, the Min people had the tradition of eating seafood and making soup more than 5,000 years ago. Fujian has four seasons in a year, and such a climate is suitable for making soups.
Chinese Name
Min Cuisine
Foreign Name
Fujian Cuisine
Reputation
One of China's eight major cuisines
Featured
Light, refreshing and fresh
Representation
Fujian Cuisine
Historical Origins
As early as in the two Jin Dynasty and the North and South Dynasties, after the "Yongjia Rebellion", a large number of Central China's scholars entered Fujian, bringing with them the advanced technology and culture of the Central Plains, which mixed and exchanged with the ancient Vietnamese culture in Fujian, thus promoting the development of the region. Late Tang Dynasty, Henan Guangzhou Gushi Wang Shenzhi brothers with troops into Fujian to establish "Min Guo", the further development of food culture in Fujian, prosperity, and has had a positive impact on the promotion. For example, before the Tang Dynasty, the Central Plains began to use red wine as a cooking ingredient. Tang Dynasty Xu Jian's "Beginner's Record" cloud: "Guazhou red quartz, mixed half and half, soft and smooth paste moist, the entrance flow dispersion." After this kind of red quartz was brought to Fujian by the immigrants from the Central Plains, due to the massive use of red quartz, red has become the main color in the aesthetics of Min cuisine, and red wine lees with a special fragrance have also become a common ingredient in cooking, and red lees of fish, red lees of chicken, red lees of meat and so on are the main dishes of Min cuisine, and the "cooking with red quartz" has become the main feature of the cuisine of Min. As Fuzhou, Xiamen and Quanzhou were opened to foreign trade, merchants from all directions gathered, cultural exchanges became more and more frequent, and overseas skills were also imported. Min cuisine in the inheritance of traditional skills, based on the essence of all dishes, the rough, slippery style to adjust the change, so that it gradually towards fine, light, elegant character evolution, the development of a very high style of Min cuisine system.
In the late Qing Dynasty and early Republican era, a number of famous stores with local characteristics and famous chefs with real talent emerged in Fujian. At that time, Fujian was an important area of foreign trade, Fuzhou once appeared a deformed market prosperity. In order to meet the needs of the bureaucrats and gentry, the buyer class and other upper-class entertainment, Fuzhou appeared "Juchunyuan", "Huiru Perch", "Guangyu House", "Guests of honor", "another day" and many other famous restaurants appeared in Fuzhou. These halls or to the full of Han Chinese restaurant known, or to the official dishes, or to the local flavor has a good reputation, each good at, and promote the formation of local flavor and continuous improvement. In particular, Fuzhou "Juchunyuan" has survived the vicissitudes of life and flourished for a hundred years, with dishes such as "Buddha Jumps Over the Wall", "Chicken Mushroom and Golden Bamboo Shoots", "Sea Cucumber Stewed with Three Fresh Foods", "Banhsan Cuisine", and "Banshen Cuisine". "Dried Scallops with Fingers", "Broad Tripe in Mushroom Soup", "Bird's Nest with Shredded Chicken", "Lychee Pork", etc., all of which were made by the famous chefs. "These are all famous dishes created by them. These famous dishes in the creation of many famous dishes at the same time, but also fostered fame at home and abroad Zheng Chunfa, Chen Shui Mei, strong Zugam, Huang Huiliu, Hu Xizhuang, Yang Simei, Chen Binding, Zhao Xiulu, Zhu Yisong, Yao Kuan Yu, Zheng Yu Chun, strong wood root, strong Qu Qu and other masters of the Fujian cuisine.
Min cuisine is a combination of local dishes with different flavors from Fuzhou, Minnan and Minxi. Fuzhou cuisine is the mainstream of Fujian cuisine, its dishes are characterized by refreshing, tender, elegant, soup dishes mostly. Fuzhou cuisine is good at using red dregs as ingredients, especially pay attention to the soup, giving people "a hundred soups, a hundred flavors" and the feeling of bad smell, such as "velvet soup broad tripe", "meat and rice fish lips", "chicken bird's nest", "chicken soup blanch sea mussels", "fried bad eel", "light lees fresh bamboo razor clams" and other dishes, have a strong local color. Have a strong local color. Southern Fujian cuisine is prevalent in Xiamen, Jinjiang and Youxi areas, and east to Taiwan. Its dishes are characterized by fresh and mellow, tender and light, and it is famous for its exquisite ingredients, good use of spices, and it is unique in the use of sacha, wasabi, orange juice, as well as medicines, fruits, etc., such as "East譬龙珠", and "Steamed Garoupa Fish", "Fried Beef with Sacha", "Braised Tendon with Onion", "Beef Brisket with Angelica", "Crispy Chicken with Golden Harvest", etc., all of which reflect the unique characteristics of Southern Fujian. These dishes reflect the rich culinary tastes of southern Fujian more prominently. Western Fujian cuisine, prevalent in the "Hakka language" area, its dishes are characterized by fresh and moist, fragrant, mellow, to cook the mountain treasures and wild game, slightly salty, oily, make good use of ginger, in the use of spicy spices is more prominent. Such as "stir-fried ground monkeys", "roasted fish white", "stewed stone scales", "fried fresh mushrooms", "Honeycomb Lotus Seeds", "Dried Golden Tofu", "Kirin Elephant Tripe", and "Shabu Shabu" all reflect the traditional food customs of the mountainous countryside and The traditional food customs and rich local colors of the mountainous countryside are clearly reflected in the dishes.