Min cuisine is one of the eight major cuisines of China, which is a mixture of Chinese culture and Min-Yue culture in the long river of history.

Min cuisine originated in Fuzhou, so it can also be said to be the cuisine of Fujian. The earliest is originated in Min County, Fuzhou, Fujian Province, because of the population flow as well as the intermingling of catering culture, and gradually developed into Fuzhou, Minnan, Minxi three different genres, can also be called the broad sense of the Min cuisine.

Because the people of Fujian often go to sea, so the food customs are more open. Fujian cuisine is mainly famous for cooking mountain delicacies and seafood, and the dishes pay great attention to the "fragrance" and "flavor", focusing on the style characteristics of freshness, and mellow, meat flavor, not greasy.

The signature representative of Fujian cuisine is "Buddha jumped over the wall", is the chief dish in the Min Gang cuisine. The material is exquisite, can be said to include the mountain treasures and sea food, there are chicken, duck, sea cucumber, squid, shark's fin, dried scallops, seaweed, pig's feet tendon, ham and other 18 raw materials, as well as Shaoxing wine, peanuts, asparagus and other ingredients. The practice is placed in the Shaoxing wine tank inside the fire simmering into, made out of the soup is very delicious. In ancient times, a scholar tasted, on the spot recited a poem "tank open meat aroma wafting four neighbors, Buddha heard abandoned Zen jumped over the wall," is also now the origin of the name of this dish.

Because there are three different schools of thought, Fuzhou's Min cuisine is represented by lychee meat, drunken pork ribs, drunken chicken, taro puree, flat meat swallow and so on, Fuzhou's Min cuisine, the selection of materials, the knife is strictly prohibited, very concerned about the fire, focusing on the adjustment of the soup.

The Min cuisine of southern Fujian is similar to that of Chaozhou, mainly focusing on seafood and its products, with peanut and salsa sauces as its favorite ingredients. Representatives of Min cuisine are Nanputuo vegetarian, South China Sea Golden Lotus, half-moon sinking river, East China Sea Jade Snail Xiang, crab roe grilled official swallow, fresh shellfish stuffed with Liao Shen, Heron Island Pearl, Silk Rain Mushroom Cloud and so on.

Western Fujian is mainly represented by Longyan cuisine, which is more similar to Guangdong's Hakka cuisine, mainly due to its geographical location. Min cuisine in western Fujian is generally juicy, light and nourishing. Representative dishes include taro dumplings/buns, deep-fried potato balls, white head molasses, ramie leaf molasses, winter melon casserole, stuffed bitter melon, and so on.