1. Seafood and delicacies are the main cooking materials. Due to the geographical situation of Fujian, it is mountainous in the north and faces the sea in the south. The vast mountainous area is rich in mushrooms, bamboo shoots, tremella, lotus seeds and stone scales, river eels, turtles and other rare game; Long shallow sea beaches, fish, shrimp, mussels and other seafood products, all year round. In the plain and hilly areas, rice, sucrose, vegetables and fruits are well-known at home and abroad. The sacred products given by mountains and seas provide Fujian cuisine with rich raw material resources, and also create several generations of famous chefs and workers engaged in cooking. They are good at making seafood raw materials and are unique in steaming, frying, stewing, exploding and frying. The best chef in China, Qiangmugen and Qiangqu "Shuangqiang" brothers, have made the cooking skills of Fujian cuisine leap to a new level and brought new vitality to the ancient and simple traditional Fujian cuisine.
Second, the knife is clever, and everything is subject to taste. Fujian cuisine pays attention to knife skills and has the reputation of "slice as thin as paper, shred as hair, and cut flowers as plum". Moreover, all knife skills are focused on "taste", so that the raw materials can better reflect the original taste and texture of raw materials through knife skills. It opposes flashy, artificial, advocates the natural beauty of raw materials and achieves the effect of deep taste, natural and generous shape, and the temperature is the same. "Nestle Snail Slice" is a typical dish, which makes the dish look like a blooming peony flower through knife skill treatment and proper heat, making it pleasing to the eye and crisp and delicious.
Third, the soup is exquisite and changeable. Fujian cuisine attaches importance to soup dishes, which is related to cooking more seafood and traditional food customs. For a long time, Fujian chefs have linked cooking with ensuring fresh quality, pure taste and nourishment of raw materials. From the long-term accumulated experience, it is believed that soup dishes can best maintain the essence and original taste of raw materials, so soup dishes are numerous and exquisite. Some are as white as milk, sweet and refreshing; Some soups are clear as water, and the color is delicious; Some are golden and transparent, rich and fragrant; Some soups are thick and fragrant. "Chicken soup with mussels" is a representative dish. Its "chicken soup" is not a simple "chicken" soup, but a well-made "three-velvet soup", which is extracted from hens, pork tenderloin and beef. After being soaked in mussels produced in Fujian, it is refreshing and memorable.
Fourth, the cooking is exquisite, paying special attention to seasoning. The delicacy of Fujian cuisine is manifested in the fine selection of ingredients, proper soaking, accurate seasoning, exquisite soup making and proper cooking. Paying special attention to seasoning is manifested in striving to maintain the original flavor. Make good use of sugar, sweet to stink; Clever use of vinegar can make the taste refreshing, while light taste can keep the original flavor. Therefore, it has a reputation as sweet but not greasy, light but not thin.