Fujian's signature specialties include Satay Noodles, light cakes, bamboo shoots, lychee meat, oyster cakes, oyster omelet, Fuzhou fish balls, Buddha jumping over the wall and so on.

Fujian cuisine, represented by Fuzhou cuisine and Minnan cuisine, occupies an important place in the treasure house of Chinese cooking culture. It is one of the eight major cuisines in China. It is known for its fine selection of materials, rigorous knife work, fresh taste and heavy soup. It is especially good at cooking delicacies and skillfully cooking Lin seafood, which is very popular among Chinese and foreign tourists.

The most common Fujian specialties are:

Satay Noodles

Satay Noodles's method is very simple. The alkaline, oily noodles are boiled in a boiling pot under the strainer, fished into a bowl, and added with accessories such as pig heart, pig liver, pork loin, duck tendon, duck blood, large intestine, fresh squid, dried bean curd, etc. according to your own taste. Finally, the soup that has been boiling in the cauldron is drenched.

at present, Satay Noodles is recognized as the most complete and popular place in southern Fujian. It is located in Shima Town, Longhai City, Zhangzhou. There are nearly 1 Satay Noodles shops, large and small, on this 5 square kilometers land. Since the end of last century, Satay Noodles here has been divided into two schools, spicy and fragrant, with a large number of passengers every day. The story about Satay Noodles in the old street has been passed down from mouth to mouth.

light cake

light cake is a kind of cake food baked with flour and a little salt. It is about 6 cm in diameter and has a perforation in the middle. It is crispy and delicious. There is another type of light cake, that is, changing salt into sugar, and its shape is twice as big as that of salty cake, which is called "Zhengdong cake". However, whether it is "Light Cake" or "East Cake", its names are all related to the legend that Qi Jiguang entered Fujian to resist Japan.

Every time people in Fuzhou pay homage to their ancestors and visit graves in Tomb-Sweeping Day every year, there is no shortage of light cakes in many offerings, which has become a distinctive regional folk culture for people to cherish their ancestors.

bamboo shoots

that is, bamboo shoots frozen, is a special snack in southern Fujian and a famous snack in Quanzhou. It is jelly-like and is made from bamboo shoots grown in the beach by boiling and cooling.

There are many ways to eat bamboo shoots. Apart from being made into frozen bamboo shoots, they can also be fried and cooked in soup, and they can also be cooked with ginseng and lean meat to make medicated diet, which has the effect of tonifying kidney and strengthening yang.

Litchi meat

Litchi meat is a traditional famous dish in Fuzhou, which has a history of 2-3 years, and is named because it is similar to litchi in color, shape and taste. The preparation method is to spread the lean pork with a cross knife, cut it into oblique pieces, fry it and roll it into litchi shape, and add seasonings such as tomato sauce, balsamic vinegar, sugar and soy sauce.

oyster cakes

are popular in the coastal areas of Fujian, such as Fuzhou, Puxian and Ningde. They are made of rice pulp, with onions, cabbage, meat, laver, spiced spices, pepper and monosodium glutamate as fillings. They are put into a special flat ladle with a small round bottom, then wrapped in oyster and fried with rice pulp, and one to three peanuts are embedded on the surface as the differential fillings.

oyster omelet

originated from Quanzhou (southern Fujian) and is one of the classic traditional snacks in southern Fujian, Taiwan Province and Chaoshan. Legend has it that it is related to Zheng Chenggong, an alternative food invented by people in coastal areas when they can't eat enough, and a symbol of poor life.

Fuzhou fish balls

Fuzhou fish balls are one of the Han snacks with local characteristics in Fuzhou, with natural, nutritious and healthy food characteristics. Good taste, good gluten, long-term cooking, good swelling rate, white, exquisite and bright color, tender, smooth and crisp, elastic, delicious, with special seafood flavor, rich in protein, calcium, phosphorus, iodine, iron and various vitamins.

Buddha jumping wall

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province. According to legend, it was developed by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou, during the light years of Qing Dynasty. Buddha jumping wall is rich in nutrition, which can promote development, beauty, delay aging and enhance immunity. It is a good tonic.