Fujian cuisine among the eight major cuisines uses seafood as the main raw material, focusing on sweet, sour, salty, delicious and fresh cuisine.

Fujian cuisine uses fine ingredients and rigorous knife skills; Pay attention to the heat and adjust the soup; like to use condiments, the taste is changeable. Fujian cuisine shows four distinctive characteristics: first, it is skillful in knife skills and interesting in taste, and is known as "cut flowers like lychees, shredded like hair, and sliced ??as thin as paper; second, there are many soups and dishes, endless variations, known as " There is a saying that one soup changes ten times. For example, after using beef, chicken, and ham to make three antler soup, according to the cooking needs of the dish, choose one of the auxiliary ingredients such as scallops, squid, red glutinous rice, Beijing winter vegetables, prunes, Longjing tea, or evening flowers. The addition of three antler soup changes the taste of the soup, giving people a mellow, fragrant and fresh taste. The third is the unique seasoning, especially one. The seasoning of Fujian cuisine tends to be sweet, sour, and light. The formation of this characteristic is related to the fact that the cooking ingredients are mostly taken from delicacies from mountains and seas. Make good use of sugar to remove the fishy smell; skillfully use acetic acid to make it sweet and delicious; the taste is light, so you can maintain the original flavor, and it is famous for being sweet but not greasy, sour but not harsh, light but not thin. Fujian cuisine also makes good use of red glutinous rice, shrimp oil, sand tea, chili sauce and other seasonings. It has a unique style and unique noodles. Fourth, the cooking is delicate and elegant, with the techniques of stir-frying, steaming and simmering being the most outstanding. The eating utensils are unique, mostly using small, 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 from Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine. It is popular outside Fuzhou and is also widely spread in eastern, central and northern Fujian. Its dishes are characterized by being refreshing, fresh, tender and elegant, tending to be sweet and sour, with mostly soups. It makes good use of red lees as seasoning, and pays particular attention to the soup, giving people the feeling of "hundred soups and hundreds of flavors" and "the aroma of lees is fragrant". Representative dishes include: "Buddha Jumps Over the Wall", "Fried Eel", "Shredded Bird's Nest", etc. Southern Fujian cuisine is popular in Xiamen, Jinjiang and Longxi areas, and as far east as Taiwan. Its dishes are fresh, fragrant, tender and light, and are famous for their attention to seasonings and good use of spicy food. They are unique in the use of sand tea, mustard, medicines and good fruits. Representative dishes include "Dongbi Dragon Ball", "Fried Horseshoe Crab Slices", "Eight Treasures Hibiscus Sturgeon", etc. Western Fujian cuisine is popular in the "Hakka" region. The dishes are fresh, rich, and mellow. They are good at cooking delicacies and game. They are slightly salty and oily, and are more prominent in the use of spicy food. Representative dishes include: "Stewed Stone Scales in Oil", "Stir-fried Ground Monkey", etc., which have a strong mountainous flavor.

Famous Fujian dishes include: Snail Slices with Sour Flavor, Fujian Fruits, Chicken Minced Shredded Golden Bamboo Shoots, Drunken Pork Ribs, Dongbi Dragon Balls, Buddha Jumps Over the Wall, Triangular Tofu Dumplings, Fried Xishi Tongue, Qixing Balls, Steamed Soup Liyu et al.