Analysis:

Fujian cuisine is also one of the eight major cuisines, which is famous for cooking delicious food. On the basis of giving consideration to color, fragrance, taste and shape, it is especially good at fragrance and taste. Its fresh, mellow, meaty and non-greasy flavor features are unique in China's food culture.

Fujian is located in the southeast corner of China, surrounded by mountains and seas, with a mild climate and abundant rainfall all year round. In its mountainous area, trees are towering, bamboo is everywhere, and streams crisscross; Coastal areas have long coastlines and vast shallow beaches. Superior geographical conditions and rich delicacies provide unique cooking resources for Fujian cuisine. It is rich in rice, sugar cane vegetables, melons and fruits, especially longan, litchi and citrus, which are famous at home and abroad. There are tea leaves, mushrooms, bamboo shoots, lotus seeds and barley in the mountain stream, as well as delicacies such as muntjac, pheasant, partridge, river eel and stone scales. In coastal areas, seafood such as fish, shrimp, snails and mussels are abundant all the year round. According to the statistical data in the Wanli period of the Ming Dynasty, there were more than 270 kinds of local sea and aquatic products at that time, while according to the statistics of modern experts, there were more than 750 kinds. In the Records of Fujian compiled in the Qing Dynasty, it is recorded that "tea buds are all over the world" and "fish, salt and mussels are rich in green".

Fujian cuisine has always been famous for its fine selection of materials, rigorous knife work, exquisite cooking, seasoning with soup and winning by taste. Its cooking skills have four distinct characteristics. First of all, it uses careful slicing, cutting and cutting to make raw materials with different textures taste thoroughly. Therefore, the Fujian vegetable knife maker has the reputation of "cutting flowers like plums, shredding like hair, and cutting knives as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces, then cut into extremely fine shreds, then cooked with shredded radish with the same thickness, cooled and eaten with seasoning. This kitchen knife is exquisite. Jellyfish and shredded radish are blended together to make a crisp, refreshing and interesting dish.

"Golden bamboo shoots with minced chicken" is a "golden bamboo shoot" that cuts winter bamboo shoots into three hairs. Every100g of winter bamboo shoots should be cut into 500g ~ 600g filaments with the same length and uniform thickness. In this way, the winter bamboo shoots can be integrated with the paste made of chopped chicken and egg liquid. After clever cooking, minced chicken and shredded bamboo shoots taste particularly good. This dish has a history of one hundred years and enjoys a long reputation. Second, there are many soups and vegetables, and the changes are endless. Cai Minduo Tang has a long history, which is closely related to Fujian's rich seafood resources. Fujian cuisine has always been associated with freshness, purity and nourishing. Among all kinds of cooking methods, soup cuisine can best reflect its original flavor. So Fujian cuisine has a lot of soup, which is the purpose.

The "multi-soup" of Fujian cuisine means that there are many soups. By carefully selecting various auxiliary materials, the inherent tastes of different raw materials, such as astringency, astringency and fishy smell, can be eliminated, so that dishes with different qualities have their own characteristics after mixing the soups. Therefore, there is a saying that "one soup becomes ten soups". If dried squid has a fishy smell, it must be boiled to remove the fishy smell, otherwise it is not suitable for cooking crispy dishes. However, once it is boiled, it loses its original taste, so it is necessary to prepare squid soup separately to achieve the effect of paying equal attention to quality and taste.

When "soaking mussels in chicken soup", fresh mussel juice is salty and needs to be processed. But if you wash it, it will be too light. Therefore, mussel meat is cut into large pieces by exquisite knives, cooked in a boiling pot until it is 80% mature, put into a soup bowl, and then washed into salty and suitable hot chicken soup. This kind of clam meat is tender and crisp, and the chicken soup is mellow and delicious, which complement each other. Chew slowly, and the fragrance and freshness are integrated. Third, the seasoning is peculiar and unique. Fujian cuisine is sweet and sour, which is related to the rich and colorful condiments and cooking materials in Fujian. Sweet taste can remove fishy smell, sour taste is refreshing, and light taste can keep its texture fresh and pure. Litchi meat, sweet and sour pig's feet, scallion crucian carp, fresh razor clam in white sauce and other famous Fujian dishes just reflect the characteristics of sweet and sour light. Fourth, exquisite cooking, elegant and generous. The cooking skills of Fujian cuisine not only have their own characteristics, such as steaming, frying, stewing, stewing, boiling and stewing, but also are distinguished by the skills of frying, steaming and stewing. On the tableware, Fujian cuisine uses large, medium and small cover bowls, which are very delicate and elegant. Famous dishes such as "stir-fried Xishi Tongtou", "steamed fish" and "Buddha jumps over the wall" clearly reflect the characteristics of Fujian cuisine. Among them, the "Buddha jumping wall" is especially famous for its fine selection of materials, rigorous processing, attention to fireworks and aging, and attention to stewing utensils, making it a delicious dish famous at home and abroad.

Fujian cuisine originated in Minhou County, Fujian Province, and developed from local dishes in Fuzhou, Xiamen in southern Fujian and Quanzhou in western Fujian, with Fuzhou cuisine as the main representative. Fuzhou cuisine tastes fresh, light and refreshing, sweet and sour, and pays special attention to the preparation of soup. Another characteristic is to make good use of red distiller's grains as ingredients, which has the functions of antisepsis, deodorization, fragrance enhancement, taste improvement and color matching. In practice, there are more than ten kinds of fermented grains, fermented grains, fried fermented grains and drunk fermented grains, among which the most famous dishes are light fried snail slices, drunk chicken, braised seashells in bad sauce and so on. Minnan cuisine is not only fresh and refreshing, but also famous for paying attention to ingredients and making good use of sweetness. The most commonly used ingredients are Chili sauce, sand tea sauce, mustard sauce, orange juice and so on. Its famous dishes include "Sha Cha Duck", "Shredded Chicken with Mustard" and "Dragon Ball on the East Wall". Fujian cuisine is salty and spicy, and most of them are based on the unique exotic flavor in mountainous areas, such as "braised stone scales in oil" and "stir-fried ground monkeys", which have a strong mountainous flavor.

"Buddha jumps over the wall" is the most famous classic dish in Fujian cuisine, which is said to have started in the Qing Dynasty. Over the past 100 years, it has enjoyed a good reputation at home and abroad, and has become one of the most famous majors in China. "Dongbi Dragon Ball" is a famous dish with unique flavor cooked with local specialties. There are several longan trees in Kaiyuan Temple, a famous temple in Quanzhou, Fujian, which has a history of more than 1000 years. Longan on the tree is a valuable variety "Dongbi Longan", which is famous at home and abroad for its thin shell, small core, thick and crisp meat, sweet fragrance and unique flavor.

In Quanzhou, Fujian Province, Dongbi longan was used as raw material, with lean pork, fresh shrimp, water-soaked mushrooms, water chestnuts, eggs and so on. This dish is named "Dragon Ball on the East Wall" and has become a famous local flavor dish. "Stir-fried Xishi Tongue" is cooked by mussels, a specialty of Zhangxiang, Changle, Fujian. According to legend, during the Spring and Autumn Period and the Warring States Period, after Gou Jian, the King of Yue, destroyed the State of Wu, his wife sent someone to steal it and bound it with stones and sank it to the bottom of the sea. Since then, a kind of mussel similar to human tongue has been found in coastal sediments, which is said to be the tongue of Xi stone, so it is called "Xi stone tongue". Fujian people have long used this clam to make delicious food. Yu Dafu, a famous writer in 1930s, once praised Changle Xishi Tongue as a masterpiece of Fujian cuisine. The tongue of stone, whether boiled, fried, mixed or stewed, has a sweet and delicious taste and is unforgettable. Zhou Lianggong said in Fujian Notes: "The painter has the ability, yi pin and gods, and the mistakes of Fujian's sea and tongue are among the gods."

Fujian cuisine is also one of the eight major cuisines, which is famous for cooking delicious food. On the basis of giving consideration to color, fragrance, taste and shape, it is especially good at fragrance and taste. Its fresh, mellow, meaty and non-greasy flavor features are unique in China's food culture.

Fujian is located in the southeast corner of China, surrounded by mountains and seas, with a mild climate and abundant rainfall all year round. In its mountainous area, trees are towering, bamboo is everywhere, and streams crisscross; Coastal areas have long coastlines and vast shallow beaches. Superior geographical conditions and rich delicacies provide unique cooking resources for Fujian cuisine. It is rich in rice, sugar cane vegetables, melons and fruits, especially longan, litchi and citrus, which are famous at home and abroad. There are tea leaves, mushrooms, bamboo shoots, lotus seeds and barley in the mountain stream, as well as delicacies such as muntjac, pheasant, partridge, river eel and stone scales. In coastal areas, seafood such as fish, shrimp, snails and mussels are abundant all the year round. According to the statistical data in the Wanli period of the Ming Dynasty, there were more than 270 kinds of local sea and aquatic products at that time, while according to the statistics of modern experts, there were more than 750 kinds. In the Records of Fujian compiled in the Qing Dynasty, it is recorded that "tea buds are all over the world" and "fish, salt and mussels are rich in green".

Fujian cuisine has always been famous for its fine selection of materials, rigorous knife work, exquisite cooking, seasoning with soup and winning by taste. Its cooking skills have four distinct characteristics. First of all, it uses careful slicing, cutting and cutting to make raw materials with different textures taste thoroughly. Therefore, the Fujian vegetable knife maker has the reputation of "cutting flowers like plums, shredding like hair, and cutting knives as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces, then cut into extremely fine shreds, then cooked with shredded radish with the same thickness, cooled and eaten with seasoning. This kitchen knife is exquisite. Jellyfish and shredded radish are blended together to make a crisp, refreshing and interesting dish.

"Golden bamboo shoots with minced chicken" is a "golden bamboo shoot" that cuts winter bamboo shoots into three hairs. Every100g of winter bamboo shoots should be cut into 500g ~ 600g filaments with the same length and uniform thickness. In this way, the winter bamboo shoots can be integrated with the paste made of chopped chicken and egg liquid. After clever cooking, minced chicken and shredded bamboo shoots taste particularly good. This dish has a history of one hundred years and enjoys a long reputation. Second, there are many soups and vegetables, and the changes are endless. Cai Minduo Tang has a long history, which is closely related to Fujian's rich seafood resources. Fujian cuisine has always been associated with freshness, purity and nourishing. Among all kinds of cooking methods, soup cuisine can best reflect its original flavor. So Fujian cuisine has a lot of soup, which is the purpose.

The "multi-soup" of Fujian cuisine means that there are many soups. By carefully selecting various auxiliary materials, the inherent tastes of different raw materials, such as astringency, astringency and fishy smell, can be eliminated, so that dishes with different qualities have their own characteristics after mixing the soups. Therefore, there is a saying that "one soup becomes ten soups". If dried squid has a fishy smell, it must be boiled to remove the fishy smell, otherwise it is not suitable for cooking crispy dishes. However, once it is boiled, it loses its original taste, so it is necessary to prepare squid soup separately to achieve the effect of paying equal attention to quality and taste.

When "soaking mussels in chicken soup", fresh mussel juice is salty and needs to be processed. But if you wash it, it will be too light. Therefore, mussel meat is cut into large pieces by exquisite knives, cooked in a boiling pot until it is 80% mature, put into a soup bowl, and then washed into salty and suitable hot chicken soup. This kind of clam meat is tender and crisp, and the chicken soup is mellow and delicious, which complement each other. Chew slowly, and the fragrance and freshness are integrated. Third, the seasoning is peculiar and unique. Fujian cuisine is sweet and sour, which is related to the rich and colorful condiments and cooking materials in Fujian. Sweet taste can remove fishy smell, sour taste is refreshing, and light taste can keep its texture fresh and pure. Litchi meat, sweet and sour pig's feet, scallion crucian carp, fresh razor clam in white sauce and other famous Fujian dishes just reflect the characteristics of sweet and sour light. Fourth, exquisite cooking, elegant and generous. The cooking skills of Fujian cuisine not only have their own characteristics, such as steaming, frying, stewing, stewing, boiling and stewing, but also are distinguished by the skills of frying, steaming and stewing. On the tableware, Fujian cuisine uses large, medium and small cover bowls, which are very delicate and elegant. Famous dishes such as "stir-fried Xishi Tongtou", "steamed fish" and "Buddha jumps over the wall" clearly reflect the characteristics of Fujian cuisine. Among them, the "Buddha jumping wall" is especially famous for its fine selection of materials, rigorous processing, attention to fireworks and aging, and attention to stewing utensils, making it a delicious dish famous at home and abroad.

Fujian cuisine originated in Minhou County, Fujian Province, and developed from local dishes in Fuzhou, Xiamen in southern Fujian and Quanzhou in western Fujian, with Fuzhou cuisine as the main representative. Fuzhou cuisine tastes fresh, light and refreshing, sweet and sour, and pays special attention to the preparation of soup. Another characteristic is to make good use of red distiller's grains as ingredients, which has the functions of antisepsis, deodorization, fragrance enhancement, taste improvement and color matching. In practice, there are more than ten kinds of fermented grains, fermented grains, fried fermented grains and drunk fermented grains, among which the most famous dishes are light fried snail slices, drunk chicken, braised seashells in bad sauce and so on. Minnan cuisine is not only fresh and refreshing, but also famous for paying attention to ingredients and making good use of sweetness. The most commonly used ingredients are Chili sauce, sand tea sauce, mustard sauce, orange juice and so on. Its famous dishes include "Sha Cha Duck", "Shredded Chicken with Mustard" and "Dragon Ball on the East Wall". Fujian cuisine is salty and spicy, and most of them are based on the unique exotic flavor in mountainous areas, such as "braised stone scales in oil" and "stir-fried ground monkeys", which have a strong mountainous flavor.

"Buddha jumps over the wall" is the most famous classic dish in Fujian cuisine, which is said to have started in the Qing Dynasty. Over the past 100 years, it has enjoyed a good reputation at home and abroad, and has become one of the most famous majors in China. "Dongbi Dragon Ball" is a famous dish with unique flavor cooked with local specialties. There are several longan trees in Kaiyuan Temple, a famous temple in Quanzhou, Fujian, which has a history of more than 1000 years. Longan on the tree is a valuable variety "Dongbi Longan", which is famous at home and abroad for its thin shell, small core, thick and crisp meat, sweet fragrance and unique flavor.

In Quanzhou, Fujian Province, Dongbi longan was used as raw material, with lean pork, fresh shrimp, water-soaked mushrooms, water chestnuts, eggs and so on. This dish is named "Dragon Ball on the East Wall" and has become a famous local flavor dish. "Stir-fried Xishi Tongue" is cooked by mussels, a specialty of Zhangxiang, Changle, Fujian. According to legend, during the Spring and Autumn Period and the Warring States Period, after Gou Jian, the King of Yue, destroyed the State of Wu, his wife sent someone to steal it and bound it with stones and sank it to the bottom of the sea. Since then, a kind of mussel similar to human tongue has been found in coastal sediments, which is said to be the tongue of Xi stone, so it is called "Xi stone tongue". Fujian people have long used this clam to make delicious food. Yu Dafu, a famous writer in 1930s, once praised Changle Xishi Tongue as a masterpiece of Fujian cuisine. The tongue of stone, whether boiled, fried, mixed or stewed, has a sweet and delicious taste and is unforgettable. Zhou Lianggong said in Fujian Notes: "The painter has the ability, yi pin and gods, and the mistakes of Fujian's sea and tongue are among the gods."

Fujian cuisine is one of the eight major cuisines in China, which is 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 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 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 also have an impact on enriching Fujian's food culture and enriching the content of Fujian cuisine 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 cuisine with open characteristics.

Fujian cuisine is a combination of local dishes with different flavors from Fuzhou, southern Fujian and western Fujian. 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.

Fujian cuisine is one of the eight major cuisines in China, which is 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 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 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 also have an impact on enriching Fujian's food culture and enriching the content of Fujian cuisine 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 cuisine with open characteristics.

Fujian cuisine is a combination of local dishes with different flavors from Fuzhou, southern Fujian and western Fujian. 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.