brief introduction
Fujian cuisine is one of the eight major cuisines in China, which originated in Fuzhou and is represented by Fuzhou Fujian cuisine. In fact, Fujian cuisine is mainly Fuzhou cuisine and represents Fujian cuisine culture. Fujian cuisine originated in Fuzhou, Fujian, and developed into three schools: Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is fresh, sweet and sour, pays attention to refreshing soup, and is good at all kinds of delicacies. Minnan cuisine, including Quanzhou, Xiamen and Zhangzhou, pays attention to seasoning and emphasizes freshness. Western Fujian cuisine, including Changting and southwest China, is salty and spicy, and its cooking is mostly delicacies with mountain flavor. Therefore, Fujian cuisine has three characteristics, one is better at seasoning with red grains, the other is better at making soup, and the third is better at using sweet and sour. This tradition has not changed even after it entered Shanghai and was dyed with Shanghai flavor. In addition to the signature "Buddha jumps over the wall", Fujian cuisine also has seven-star fish balls, Wuliuju, snow chicken, Fujian fruit, drunken spareribs, red-fermented fish chops and so on, all of which have unique flavors.
Charm of Fujian cuisine
According to the cookware pottery tripod and connecting stove used by Fujian ancestors in Neolithic Age preserved in Tanshishan Neolithic Site in Hengxin Village, Sugarcane Town, Minhou County, it is proved that Fuzhou area has entered the cooking age from baking food 5000 years ago. The new varieties of food and some novel condiments introduced by overseas Chinese abroad have also had an influence that can not be ignored in enriching Fujian's food culture and enriching the content of Fujian cuisine system. Fujian Province is located in the southeast of China, facing the sea and shouldering mountains, with a humid climate, abundant rainfall, evergreen land and spring-like seasons. The coastline in coastal areas is long, and the shallow beaches are vast. There are many seafood products such as fish, shrimp, snails, mussels, sturgeons and oysters all year round. The vast river plain is rich in rice, sucrose, vegetables and flowers, especially litchi, longan and citrus. Tea, mushrooms, bamboo shoots, glutinous rice, deer, scales, eel, soft-shelled turtle, pangolin and other delicacies are abundant in the forest stream. There are some poems in Fujian Tongzhi, such as "Tea shoots and mountains are everywhere", "Fish, salt and clams are rich and blue", "Two faiths make the sea meet the sky, fish and shrimp enter the market regardless of money" and "frogs, clams, clams, and clams are full of delicious seafood", all of which are highly praised by the ancients for the richness of the Bohai Sea. The people of Fujian have made use of these unique resources to cook rare delicacies, which are widely known, and gradually formed a unique Fujian cuisine. Fujian cuisine, fine selection of materials, rigorous knife work; Pay attention to the heat, pay attention to the soup; Like to use condiments, the taste is changeable.
Min du feng yun
The eastern Fujian flavor, represented by Fuzhou cuisine, is also the main part of Fujian cuisine, which is mainly popular in eastern Fujian. Eastern Fujian cuisine is known as "Fuzhou cuisine is fragrant all over the world, and food culture has been passed down through the ages". Fine material selection and rigorous knife work; Pay attention to the heat, pay attention to the soup; Like to use condiments, the taste is changeable, which shows four distinct characteristics: first, the knife is clever and interesting, and it is known as shredded like hair and thin as paper, and famous dishes such as fried snails. Secondly, there are many soups and dishes with endless changes, which is known as "one soup changes ten times", the most famous of which is Buddha jumping over the wall. Third, the seasoning is strange, not one side. The seasoning of eastern Fujian cuisine tends to be sweet, sour and light, and it likes to add sweet and sour, such as the famous litchi meat, drunken ribs and other dishes, which are all sour and sweet. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, use sweetness to get rid of fishy smell; Clever use of vinegar makes it sweet and sour; If the taste is light, it can maintain its original flavor, and it is famous for being sweet but not greasy, sour but not harsh, light but not thin; Also make good use of red distiller's grains, shrimp oil, sand tea, Chili sauce, juice and other seasoning, unique style, unique. Fourth, the cooking is exquisite, elegant and generous, and the techniques of frying, steaming and stewing are the most prominent. Edible utensils are unique, and most of them are small, exquisite, simple and generous, with large, medium and small bowls, which further embodies the elegant, light and beautiful pattern and style. Five representative dishes: Buddha jumps over the wall, chicken soup with mussels, light-fermented fragrant snail slices, litchi meat, and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot paste, meatballs, fish balls, flat meat swallows.
Minnan charm
Represented by Xiamen cuisine, it is mainly popular in southern Fujian. Minnan chefs are fresh and refreshing, and they are good at using chili pepper sauce, mustard sauce and so on. Representatives of Minnan cuisine include seafood, medicated diet and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal diet is to build medicinal diet with seafood, and to cook excellent, delicious and complete food and tonic dishes according to the local special natural premise and seasonal changes. Nanputuo vegetarian dishes come from Nanputuo Temple, a famous temple with thousands of years. It is a typical traditional temple vegetarian dish, with rice flour, bean products, vegetables, konjac and fungus as the main ingredients. There are more than 40 kinds of famous dishes. Each dish is named after its color, such as "colored flowers welcome guests", its main ingredients, such as "double mushrooms fighting beautiful" or its shape, such as "half moon". Minnan cuisine also includes local charm snacks, whether it is seafood such as oyster fried, fish balls, scallion snails, soup and blood clams, or meat-based roasted meat brown, crisp pigeons, brisket seeds, fried five-nose, etc., or some hungry oil onion fruits, leek boxes, thin biscuits, noodles paste, etc., all of which make people salivate and want to have a big meal.
The charm of western Fujian
Also known as Changting charm. Longyan cuisine, as the representative, is mainly popular in western Fujian. It is closer to the Hakka charm of Guangdong cuisine. West Fujian is located at the border of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and exotic products unique to mountainous areas as raw materials, which is unique in dense mountainous areas, rich in soup, light and nourishing. Representative dishes include potatoes and taro, such as soft and palatable taro dumplings, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, steamed taro, fried taro, etc. Wild vegetables include: Pulsatilla chinensis, Ramulus Cinnamomi, Kuzhai Decoction, Fried Portulaca oleracea, Paederia asiatica, Paederia asiatica, Fried Malania, Toona sinensis, Wild Amaranth, Fried Broccoli, etc. Melon beans include: white gourd pot, brewed bitter gourd, crisp cucumber, pumpkin soup, pumpkin bottle, dog claw bean, arhat bean, fried bitter gourd, brewed green pepper, etc. Meals include: rice made of red rice or millet, sorghum millet, wheat cereal, fist millet cereal and so on.
Northern Fujian charm
Nanping cuisine, as the representative, is mainly popular in northern Fujian. The unique products in northern Fujian are rich, with a long history and rich culture. It is a place that produces a lot of delicious food. The rich resources with mountains and Woods, coupled with the humid sub-regression climate, provide abundant preconditions for the production of many kinds of delicacies in northern Fujian. The unique products such as Nostoc edodes, Russula edodes, bamboo shoots, Jianlian, Coix seed and wild game such as rabbits, wild goats, muntjac and snakes are all top-grade raw materials for food. The main representative dishes are Fuxi Bagua Banquet, Wengong Banquet, Manting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Food Snack, Fried Bottom of Winter Bamboo Shoots, Chrysanthemum Fish, Double Money Egg Ru, Chicken with Tomato Juice, Air-dried Duck in Jian 'ou, Xiayang Melilotus Cake, etc.
Shaxian Fengyun
Represented by Sanming and Shaxian cuisine, it is mainly popular in Sanming area. Minzhong cuisine is famous for its unique charm, exquisite work, various varieties and economical benefits, and snacks account for the majority. The most famous of these is Shaxian snack. Shaxian snack * * * has two varieties of 16, and there are more than 47 varieties listed all the year round, forming flat food (meat) series, tofu series, Shaoshao series, taro series and beef offal series, and its representatives are Shaoshao, flat meat, Xiamao taro dumplings, dried mud fish powder, fish balls, sincere tofu balls, rice frozen skin, rice frozen cakes and happy fruits.
Puxian charm
Putian cuisine, as the representative, is mainly popular in Puxian area. Puxian cuisine is characterized by the smell of countryside, which mainly includes pork belly slippery, stir-fried Si powder, white-cut sheep meat, stewed tofu, stewed pig's feet with Huilicao, frozen bamboo shoots, Putian (Xinghua) rice noodles, Putian (Jiangkou) noodles, Putian (Xitianwei) flat food, hot and sour squid soup, stewed meat in Tianjiuwan and cross street fried buns.
Edit the main features of this paragraph
The cooking characteristics of Fujian cuisine are clear soup, light taste, crisp fried food and good at cooking seafood. Its cooking techniques are characterized by steaming, frying, frying, stewing, frying and stewing.
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.
Clever knife, 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 flower 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.
Soups are 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.
Delicate cooking, pay 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. [ 1]
Edit this cooking material.
The origin and development of Fujian cuisine can not be separated from local natural resources. Cooking materials are the material basis of cooking and the guarantee of cooking quality. Cooking materials play a key role in the exertion of cooking function, the production of cooking effect and the realization of cooking purpose. Fujian is located in the southeast corner of China, surrounded by mountains and seas, with mild climate and abundant rainfall all year round. In its mountainous area, trees are towering, bamboos are everywhere, and streams and rivers crisscross; Coastal areas have a long coastline and vast shallow beaches. Excellent geographical conditions and rich delicacies provide unique cooking resources for Fujian cuisine. Local hardworking ancestors have created, bred and gathered rich and colorful cooking materials for future generations in their long life practice. Rice, sugar cane vegetables, melons and fruits are abundant here, especially longan, litchi, citrus and other good fruits are well-known at home and abroad. There are tea, mushrooms, bamboo shoots, lotus seeds and coix seed rice, as well as muntjac, pheasant, partridge, river eel, stone scales and other delicacies in the mountain stream. In coastal areas, fish, shrimp, snails, mussels and other seafood products are abundant all the year round. According to Tu Benjun's Records of Seafood in Central Fujian in Ming Dynasty, there are 257 species of scales and media. The statistics of modern experts are more than 750 kinds. In the Annals of Fujian compiled in the Qing Dynasty, it is recorded that "tea shoots and trees are spared all over the world" and "fish, salt and clams are rich and green". Fujian is not only rich in commonly used cooking materials, but also widely distributed in specialty raw materials: grouper in Xiamen, mussel in Changle Zhanggang, lotus seed in Jianning, dried sweet potato in Liancheng, dried radish in Shanghang, dried vegetable in Yongding, dried pork gall in Wuping, dried mouse in Ninghua, dried meat in Mingxi, dried bean in Changting, etc., which are famous for their various varieties and different flavors. These rich specialties provide unique cooking resources for Fujian people and lay a material foundation for the formation of famous dishes in Fujian.
Origin and development
Fujian cuisine, one of the eight major cuisines in China, has gradually formed through the mixing and exchange of Han culture in the Central Plains and local ancient Yue culture. According to the cookware pottery tripod and connecting stove used by Fujian ancestors in Neolithic Age preserved in Tanshishan Neolithic Site in Hengxin Village, Sugarcane Town, Minhou County, it is proved that Fuzhou area has entered the cooking age from baking food 500 years ago. Fujian is a famous hometown of overseas Chinese in China. The new varieties of food and some novel condiments imported from overseas by overseas Chinese abroad have also had an impact on enriching Fujian's food culture and enriching the content of Fujian cuisine system. After long-term contacts with overseas people, especially the people of Nanyang Islands, Fujian people's overseas food customs have gradually penetrated into Fujian people's food life, thus making Fujian cuisine a unique cuisine with open characteristics. As early as the "Yongjia Rebellion" in the Jin Dynasty and the Southern and Northern Dynasties, a large number of well-dressed gentry from the Central Plains entered Fujian, bringing the advanced scientific and technological culture of the Central Plains, mixing and communicating with the ancient Yue culture in Fujian, and promoting the local development. In the late Tang Dynasty and the Five Dynasties, Wang Shenzhi brothers from Gushi, Gwangju, Henan Province led troops into Fujian to establish a "Fujian country", which played a positive role in promoting the further development and prosperity of Fujian's food culture. For example, before the Tang Dynasty, the Central Plains had begun to use red yeast as a cooking ingredient. Xu Jian's "Beginners' Notes" in the Tang Dynasty said: "Guazhou Monascus is half-baked, soft and smooth, and its entrance is scattered." After this kind of monascus was brought to Fujian by immigrants from the Central Plains, due to the extensive use of monascus, red has become the main color in Fujian cuisine aesthetics, and red distiller's grains with special flavor have also become the common ingredients in cooking. Red fermented grains fish, red fermented grains chicken and red fermented grains meat are the main dishes of Fujian cuisine. "Red fermented grains cooking" has become a foreign trade in Fuzhou, Xiamen and Quanzhou, with merchants from all directions gathering, cultural exchanges becoming more frequent and overseas skills being introduced. On the basis of inheriting the traditional skills, Fujian cuisine absorbs the essence of various dishes, adjusts and changes the rough and greasy customs, and gradually evolves into a fine, light and elegant character, and even develops into a high-style Fujian cuisine system. Mingxi dried meat
At the end of the Qing Dynasty and the beginning of the Republic of China, a number of famous shops with local characteristics and talented chefs emerged in Fujian. At that time, Fujian was an important region of foreign trade, and Fuzhou and Xiamen once had a deformed market prosperity. In order to meet the needs of bureaucratic gentry, comprador class and other upper-class social entertainment, Fuzhou has appeared "Juchun Garden", "Hui Ruji", "Guangyu Building", "Guest" and "Another Day", and Xiamen has appeared many famous restaurants such as "Nanxuan", "Leqionglin", "Quanfulou" and "Shuangquan". These restaurants are famous for their Manchu-Chinese banquet, or for their official dishes, or for their local flavor, which has promoted the formation and continuous improvement of local flavor. In particular, Fuzhou's "Juchun Garden" has experienced many vicissitudes and flourished for a hundred years. Xiamen's "Nanxuan" has a bumpy history and lasts for 80 years. They have a strong team of chefs, outstanding management characteristics, flexible service forms, novel dishes and famous flavors. For example, "Buddha jumps over the wall", "golden bamboo shoots with minced chicken", "braised sea cucumber with three fresh ingredients", "scallops with dried fingers", "shredded chicken's bird's nest", "litchi meat" and "diced chicken with sand tea" are all famous dishes and delicacies created by them. Braised tripe with velvet soup
While creating many famous dishes, these famous restaurants have also nurtured famous Fujian cuisine masters at home and abroad, such as Zheng Chunfa, Chen Shuimei, Qiang Zugan, Huang Huiliu, Hu Xizhuang, Yang Simei, Chen Binding, Zhao Xiulu, Zhu Yisong, Yao Kuanyu, Zheng Yuchun, Qiang Mugen and Qiang Ququ. Fujian cuisine is a combination of local dishes with different flavors from Fuzhou, Minnan and Minxi. Fuzhou cuisine is the mainstream of Fujian cuisine, which is not only popular in Fuzhou, but also widely spread in eastern Fujian, central Fujian and northern Fujian. Its dishes are characterized by refreshing, tender, elegant, sweet and sour, and most of them are soups. Fuzhou cuisine is good at using red distiller's grains as seasoning, especially paying attention to soup blending, which gives people a sense of "hundreds of soups and flavors" and the smell of bad smell attacking the nose. For example, dishes such as "velvet soup broadens the belly", "meat rice fish lips", "shredded chicken's bird's nest", "chicken soup with mussels", "fried eel with bad grains" and "fresh sole with bad grains" are all rich. Minnan cuisine is popular in Xiamen, Jinjiang and Youxi areas, and Taiwan Province in the east. Its dishes are characterized by fresh, mellow, tender and light shredded chicken and bird's nest.
And it is famous for paying attention to seasoning and making good use of spicy food. It is unique in using sand tea, mustard, orange juice, medicine and good fruit, such as "Dong Pi Long Zhu", "Steamed fish", "Fried beef with sand tea", "Roasted beef tendon with scallion", "Angelica brisket" and "Jiahe crispy chicken". Western Fujian cuisine, popular in Hakka dialect areas, is characterized by freshness, aroma and mellow taste. It is good at cooking delicacies, slightly salty and oily, and makes good use of ginger, especially in the use of spicy seasoning. Such as "stir-fried ground monkey", "roasted fish white", "braised stone scales in oil", "fried flowers and mushrooms", "honeycomb lotus seeds", "golden silk bean curd", "unicorn elephant belly" and "rinse nine products", all of which clearly reflect the traditional food customs and strong local colors in Shanxiang. Meat, rice and fish lips
The cooking skill of Fujian cuisine not only inherits the fine tradition of China's cooking skill, but also has strong southern local characteristics. Although each dish has its own characteristics, it is still a complete and unified system, and its different existence makes people feel that it is well-transformed, damaging the previous method, often eating new things and never getting tired of tasting them.
I hope the landlord will adopt it
I hope you don't close or choose unsatisfactory answers, which will affect my adoption rate. Thank you.