Fujian cuisine by Fuzhou, Minnan, Minxi three local dishes developed, of which Fuzhou cuisine is the main representative of the Fujian cuisine, its dishes are characterized by refreshing, elegant, tender, sweet and sour, focusing on the soup, there are "a hundred soup hundred flavors," the reputation, and good use of red wine as a condiment; Minnan cuisine has a fresh mellow, tender and light features, good to Speaking of seasoning, good use of spicy known, in the use of sacha sauce, mustard sauce, orange juice, chili sauce, etc., there are unique; western Fujian cuisine is fresh and moist, strong aroma, mellow characteristics, and to cook mountain treasures and wild game is famous for taste salty and spicy, especially good at the use of spicy spices, rich in the rich mountain and countryside atmosphere. Although Fujian cuisine is divided into three local flavors, but the overall style of its dishes is still basically the same, mainly in the following four aspects.
First, the knife work is exquisite. Fujian cuisine to knife work is delicate and rigorous famous, pay attention to the meticulous slicing, cutting, dissecting knife law, and make the raw materials equal in size, thickness and uniformity, length. Such as Fujian cuisine dishes such as lychee meat, chicken mushrooms, bamboo shoots, light bad snail, etc., are fine knife work and give a person dissected flowers such as ly, cut silk such as hair, thin slice such as the beauty of the pole.
Secondly, soup dishes are mostly. Fujian people like fresh and pure, that soup dishes can best reflect the essence of the original flavor of the raw materials. Therefore, Fujian cuisine has a "heavy soup", "no soup can not" features, it is different from other cuisines in one of the obvious signs. Some soups are clear like water, fresh color and pure taste; some are as white as milk, sweet and refreshing; some are golden and clear, fragrant; some are thick and colorful (), thick and flavorful. Famous soup dishes are: chicken soup blanch sea mussels, velvet soup broad maw, fish lips in soup, ganoderma lucidum love Jade Cicada and so on.
Third, flavoring peculiar. Good at flavoring is one of the characteristics of Fujian cuisine. Fujian cuisine flavoring in favor of sweet, sour, light, which is determined by the cooking raw materials, more sea food. Sweet can go fishy trespassing, so more sugar; sour is refreshing appetizing, so make good use of vinegar; light can highlight the raw materials of the taste of fresh and pure, so less salt; and sweet but not greasy, sour and not steep, light and not thin for the people to be praised. Fujian cuisine is known for its unique flavoring of the famous dishes are: sweet and sour bamboo meat, drunken chicken, orange juice, Gali fish, white fried bamboo (), chicken, etc.. Fourth, delicate cooking. Fujian cuisine in cooking technology is good at stir-frying, bursting, deep-frying, blanching, (), frying, steaming, simmering, bad and other methods, especially to fry, steaming, stir-fry, bad, etc. is good. Its delicate style is manifested in the selection of fine materials, soup making, seasoning, appropriate fire. Famous representative dishes are: Buddha jumps over the wall, fried Xishi tongue, steamed fish, etc..
Fujian cuisine in the vegetarian dishes are also unique, a variety of varieties, and to Xiamen Nanputuo Temple, Fuzhou Gushan Yongquan Temple and Quanzhou Kaiyuan Temple of vegetarian dishes as a representative. Fujian vegetarian dishes are mostly made of gluten, tofu as the main ingredient, mushrooms, asparagus, fungus as the auxiliary ingredient, with traditional cooking techniques, to make the elegant and fresh characteristics. Among them, the two famous dishes of Nanputuo Temple - "Half Moon Sinking River" (Angelica mushroom asparagus gluten soup) and "Silk Road Mushroom Cloud" (braised cabbage with mushrooms, asparagus, vermicelli) are famous in China and abroad.