Fujian cuisine, fine selection of materials, rigorous knife work; Pay attention to the heat and the soup; I like to use condiments, and my taste is changeable. Fujian cuisine has four distinct characteristics: first, it is clever in knife work and interesting in taste, and it is known as cut flowers like clams, shredded like hair, and sliced like paper; Secondly, there are many kinds of soup and vegetables with endless changes, which is known as "one soup changes ten times". For example, after making Sanrong soup with beef, chicken and ham, according to the needs of cooking, one of the auxiliary materials such as scallops, squid, red distiller's grains, Beijing winter vegetables, dried plum vegetables, Longjing tea or evening flowers is mixed into Sanrong soup, which changes the taste of the soup and gives people a feeling of mellow soup, fragrant material and new taste. Third, the seasoning is strange, not one side. The seasoning of Fujian cuisine tends to be sweet, sour and light, which is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar to enhance fragrance; Clever use of acetic acid is sweet and delicious; If the taste is light, it can keep its original flavor, and it is famous for being sweet but not greasy, sour but not astringent, and light but not thin. Fujian cuisine is also seasoned with red distiller's grains, shrimp oil, sand tea and Chili sauce. , unique style. Fourth, cooking is exquisite, elegant and generous, and the techniques of frying, steaming and stewing are the most prominent. Edible utensils are unique, mostly small and 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 in Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, which is popular outside Fuzhou and widely spread in eastern Fujian, central Fujian and northern Fujian. Its dishes are characterized by refreshing, tender, elegant, sweet and sour, mostly arc-shaped dishes. It makes good use of red distiller's grains as seasoning, and pays special attention to mixing soup, giving people the feeling of "a hundred soups with different flavors" and "the same smell". Representative dishes are: "Buddha jumps over the wall", "fried eel" and "Bird's Nest with shredded chicken". Minnan cuisine is popular in Xiamen, Jinjiang, Longxi and Taiwan Province Province in the east. Its dishes are fresh, mellow, tender and light, and it is famous for paying attention to seasonings and making good use of spicy food. They are unique in using sand tea, mustard, medicine and good fruit. Representative dishes are "Dongbi Dragon Ball", "Fried Limulus Slices" and "Eight-treasure Sturgeon". Western Fujian cuisine, popular in Hakka dialect areas, is delicious and mellow. Good at cooking delicacies, slightly salty and greasy, especially in the use of spicy food. Representative dishes are: "Stewed stone scales in oil" and "stir-fried ground monkeys", with strong mountain colors.
Fujian's famous dishes are: light lobster sauce with spiral slices, Minsheng fruit, diced chicken with golden bamboo shoots, drunken spareribs, Dragon Ball on the east wall, Buddha jumping wall, triangle bean curd jiaozi, fried Xishi tongue, Qixing pill, steamed Kerry fish and so on.
Question 2: What kind of food do Fujian people like to eat? Before Qin and Han Dynasties, Fujian aborigines liked to live by water. In terms of diet, Tanshishan people in the Neolithic age collected shellfish and marine mollusks as their main food sources, such as "East Vietnamese sea clam" in Yizhoushu. Traces of millet and straw were found in the Dong Zhang cultural site in Fuqing, indicating that grains also played an important role in the food structure at that time.
During the Qin and Han dynasties, agricultural production in Fujian was developed, with rice as the staple food and fish, clams and fruits as non-staple food. "Biography of Huo Zhi" states: "The more vast the Chu State is, the more sparsely populated it is. There are rice soup and fish, or there are fire ploughs and water ploughs. Is there any result? Hey. " "Chu Yue" includes Fujian. At that time, there was a slight surplus of grain for brewing.
After the Han Dynasty, the Han people in the Central Plains moved to Fujian, bringing crops and their eating habits. Wheat has become one of the main foods, and people have also planted crops such as soybeans. After the Tang and Song Dynasties, with the rapid development of Fujian's economy and the prosperity of maritime trade, Fujian's food varieties were greatly enriched and its dishes were beautifully cooked. In the middle and late Ming Dynasty, sweet potato was introduced from overseas and became one of the staple foods in some parts of Fujian.
After the Ming and Qing Dynasties, Fujian cuisine gradually formed its own characteristics. Flavor snacks are famous in China for their many colors and good taste, and form different regional characteristics.
In terms of hospitality, Fujian people are famous for their hospitality. Besides drinking tea, it is also a custom to treat guests by boiling eggs. In terms of banquet customs, in modern times, it has become increasingly luxurious and has many rules. Among the people, there are still many dietary taboos. People in Fujian drink and drink tea for thousands of years. Especially drinking tea has become an indispensable part of people's daily life. Since the Tang and Song Dynasties, the wind of "fighting tea" has prevailed, and the "tea ceremony" in southern Fujian and the "smashing tea" in Hakka dialect are well-known at home and abroad.
Main food
1. Rice
The staple food in Fujian is mainly rice. Since ancient times, rice has been the crown of grain cultivation in Bamin.
Many counties in northern Fujian are famous grain-producing areas in history, and rice is the staple food of three meals. Qing Jiaqing's "Nanping County Records" contains: "Nanping has three meals on weekdays, and eating porridge is a shame. Only in the evening of summer, the person who eats is Ru. " (Qing? Jiaqing's Nanping County Records (Volume 8) customs) Pucheng, Jianyang and other rural areas, some places still maintain the habit of eating dry rice for three meals, while Fuzhou generally has porridge in the morning and evening, dry rice for lunch, and a "two dry and one thin" diet system. In Pingtan, Fuqing and some non-grain-producing areas along the coast of southern Fujian, there are people who eat porridge three times a day. Although there is no custom of "being ashamed of eating porridge" at present, Fujian people pay attention to "fullness" and "reality" in their diet. The so-called porridge is different from the "porridge" in the north, but it is very thick.
Every busy farming season, such as spring ploughing and autumn harvest, some people in northern Fujian, northwestern Fujian and eastern Fujian have to eat four or five meals or even six meals a day because they have to get up early in the dark to grab seeds and harvest. Some women who believe in God in southern Fujian want to skip breakfast on the first and fifteenth day of the lunar calendar or on Wednesdays, Saturdays and Wednesdays, which means to save food for future generations to enjoy.
Rice processing is mainly steaming, stewing and fishing. In rural areas, it is common to fish and grow rice. Use bamboo grates to remove half-cooked rice, remove rice grains for lunch and dinner, and cook the remaining rice soup and rice grains into porridge for breakfast.
People in some places in southern Fujian like to eat "minced meat porridge". Add minced meat, razor clam, onion and ginger, and a little salt and soy sauce to porridge for breakfast or dinner. Farmers in Liancheng, western Fujian, have dry rice for breakfast, porridge for lunch and dinner, and like to cook porridge with vegetables, taro and melon beans. Bamboo is produced in Taining, Jianning and other counties in northwest Fujian, and locals like to steam rice with bamboo tubes. Braised rice with bamboo joints is more interesting. When local people go up the mountain to work, they often cut a bamboo, put the washed rice in the bamboo seam, seal it, and collect firewood and barbecue on the spot. The bamboo cracked and the rice was cooked. The "dustpan rice" in Wuping, western Fujian, uses a dustpan to scoop rice pulp, steam it into rice skin, make it into small pieces, and wrap it with bean sprouts, lean meat and shrimp. In Nanjing, when farmers work in the fields or walk away from vendors, they are used to cooking rice balls with small bags of straw, commonly known as "rice with stalks". Nanping in northern Fujian also has the custom of steaming rice with straw bags, commonly known as "straw bag rice". What do Fujian people think of "Ciba" and "Bai?" Made of glutinous rice and japonica rice. It is also the first choice, and there are obvious regional differences in production methods and forms. Fuzhou is mostly a dragon; South Fujian is mostly blocky and oblate; Most of eastern Fujian and northern Fujian are spindle-shaped, but they are eaten in a similar way. They can be cooked and fried, and can be used as a staple food or as an accompaniment.
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 into China from the Philippines. Xiao Min Ji, written by Zhou Lianggong in Qing Dynasty, recorded the story of sweet potato entering Fujian: "During the Wanli period, Fujian people could plant foreign land and barren land, first in Zhang Jun County, then gradually in Quanpu, then in Changle and Fuqing ... >>.
Question 3: What kind of food do Fujian people like to eat? Southern Fujian is light and northern Fujian is heavy. They can eat spicy food.
Question 4: What dishes do Fujian people like to eat? Fujian people don't like spicy food very much. They like to eat the dishes on the list. They like seafood near the Bohai Sea. Although I don't like spicy food, I prefer to eat boiled live fish and fish balls in Shaxian and Fuzhou in Sanming in recent years. Beef in Quanzhou. Wait a minute.
Question 5: What do Fujian people eat for three meals a day? What is the staple food? Fujian, Xiamen, Quanzhou and Fuzhou have all been there, and the taste is not as good as expected. I believe you can get used to it, but the food is a little small.
Question 6: Fujian tastes northern Fujian and eastern Fujian prefer sweets, mainly Fuzhou.
The southern part of Haijian likes to eat light or salty food, mainly in Quanzhou, Xiamen and Zhangzhou.
We Minnans are in the south of Fujian, and we don't eat sweet things at all. What basic knowledge? Don't talk nonsense if you don't understand.
As far as I know, the sweeter food in Fujian is Fuzhou and other places in northern or eastern Fujian.
Question 7: What do Fujian people like to eat?
Question 8: Are you from Fujian? What flavor of food do you like in Fuzhou, Fujian? Fujian generally likes light food, because the seaside is rich in aquatic products and likes to eat seafood. Famous snacks include cakes and so on.
Question 9: What flavor do Sanming people like to eat? Mainly light boiled water, usually salty rice and sweet soup. Ninghua people like to eat spicy food.
Question 10: What do Fujian people usually like for dinner? Thank you. I have been to Fujian, Xiamen, Quanzhou and Fuzhou, and the taste is not as good as expected. I believe you can get used to it, but the food is a little small.