Open classification: gourmet, tradition, diet, gourmet, eight major cuisines.

Introduction and genre

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It is one of the eight major cuisines in China, often based on Fuzhou cuisine and Xiamen cuisine. Xiamen cuisine has strong local characteristics of southern Fujian, and its cooking characteristics are: clear soup color, light taste, crisp fried food and good at cooking seafood. Its cooking techniques are characterized by steaming, frying, frying, stewing, frying and stewing.

Fujian cuisine is one of the eight major cuisines in China, which is gradually formed through the integration and exchange of Han culture in the Central Plains and local ancient Yue culture. According to the cookware pottery tripod and continuous 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 food varieties and some novel condiments introduced by overseas Chinese from overseas have also had an impact on enriching Fujian's food culture and enriching the contents of Fujian's cooking system. After long-term contact with overseas people, especially the people of Nanyang Islands, Fujian people's overseas food customs gradually penetrated into their food life, thus making Fujian cuisine a unique and open cuisine.

Fujian cuisine, also known as Fujian cuisine, is one of the eight major cuisines in China. It originated in Minhou County, Fujian Province, and formed three schools in the later development: Fuzhou, Minnan and Minxi. Fuzhou cuisine, including Quanzhou cuisine and Xiamen cuisine, tastes fresh, sweet and sour, and pays attention to the freshness of soup. Minnan cuisine, including Zhangzhou, pays attention to seasoning and spicy. Western Fujian cuisine, including Changting and Southwest, is salty and spicy, and its cooking is mostly delicacies. Therefore, Fujian cuisine has three characteristics, one is better at seasoning with red grain, the other is better at making soup, and the third is better at using sweet and sour. This tradition has not changed even if it entered Shanghai and was infected with Shanghai flavor. Fujian cuisine entered Shanghai in the early 1920s. There was only one Minjiang Hotel a few years ago. Now, after the adjustment of outlets, Minjiang Hotel has become history, only the Capital Hotel and Fujian cuisine. In addition to the "Buddha jumps over the wall", there are also seven-star fish balls, five or six houses, snow chicken, people's livelihood fruit, drunken spareribs, braised fish chops and so on, all of which have different flavors.