Fujian people like to eat the following six flavors of food:

One, Fuzhou cuisine: sweet, sour, light

Fuzhou cuisine is a branch of Fujian cuisine originated in the area of Fuzhou, Fujian Province, China, Fujian, a major mainstream for the Fujian cuisine, which is characterized by the flavor of the sweet, sour, light, and pay particular attention to the cooking of the soup, with a It is characterized by sweet, sour and light flavors, with particular emphasis on the preparation of soup, which is said to be "a soup with ten variations", and the most common cooking methods are slipping, steaming, stir-frying, simmering and stewing. Typical seasonings commonly used in Fuzhou cuisine include shrimp oil and red dregs. Traditional Fuzhou cuisine often uses shrimp oil instead of salt and soy sauce as a savory seasoning for cooking, and its focus on light, fresh and fragrant characteristics also determines that Fuzhou cuisine rarely uses spicy seasonings such as chili peppers.

Two, Minnan cuisine: light taste, sweet and sour

Min cuisine is one of the eight major Chinese cuisines, Minnan cuisine is an important part of it, which covers the Fujian Quanzhou, Xiamen, Zhangzhou and Putian, "the Golden Triangle of Southern Fujian" zone of the dishes, and Taiwan, Hong Kong, Macao and Southeast Asian cuisines have an important relationship. Southern Fujian cuisine is fresh and crispy, focusing on soup estimation, light taste, sweet and sour, a combination of Chinese and Western, endless changes, it has a variety of cooking techniques, deep-fried, stir-fried, boiled, stewed, stewed, fried, brine, fire can be, fire, dripping, steaming and so on.

Three, Hakka cuisine: salty, fat, cooked

Hakka cuisine is mainly popular in Longyan, Fujian, Sanming, Zhangzhou, Hakka cuisine flavor formation with the formation of the ancient Hakka folk is inseparable from the Hakka, such as Hakka language retains the ancient charm of the Middle Kingdom, Hakka cuisine also retains the characteristics of the traditional customs of the life of the Middle Kingdom. Traditional Hakka signature dishes are: buckled pork with preserved vegetables, salt-baked chicken, Hakka stuffed tofu, chicken wrapped in pig's belly, stuffed bitter melon, the eight trunks of western Fujian, pon choi, four stars looking at the moon, taro buns, taro dumplings and so on.

Four, Putian cuisine: fresh and light, slightly sweet

Putian cuisine flavor dishes with a long history of inheritance, has a unique cultural heritage, and a wide range of varieties, the main prestigious fried rice noodles, "lychee meat", stewed bean curd, jumping fish through the Tofu, dry baa (stewed) mutton, protein flatbread and so on. These flavorful dishes are of high quality, in terms of color, aroma, taste, shape, ware and other aspects are examined, especially in the "taste", so there is "a dish a frame, a hundred dishes a hundred flavors" of the proverb. Many of the flavor of the famous dishes to taste more, taste wide, thick, strong flavor as a characteristic, but also fresh and elegant, slightly sweet taste is famous. In cooking technology, frying, steaming, burning, brining, stir-frying and other skills exquisite and unique. A variety of technical dishes and platters, ingenious, the use of heaps, pendulum, carving, sculpture, plastic and other artistic techniques to beautify the production of the natural color of the food, a variety of patterns, both ornamental, but also edible, fun, by the four sides of the popularity of diners.

Five, northern Fujian cuisine: spicy, salty, fresh

Northern Fujian is rich in specialties, a long history, culturally developed, is a place of food, rich forest resources, coupled with the humid subtropical climate, for the abundance of a variety of northern Fujian mountain treasures to provide sufficient conditions. Shiitake mushrooms, red mushrooms, bamboo shoots, Jianlian, Job's tears and other local specialties, as well as wild rabbits, wild goats, muntjac, snakes and other wild game are the top ingredients of the cuisine. The main representative dishes are Bagua Banquet, Wengong Cuisine, Mantle Pavilion Banquet, Snake Banquet, Tea Banquet, Rabbit Shabu Shabu, Smoked Goose, Dried Carp, Dragon Wind Soup, Food Scratch Patties, Bamboo Shoots Stir-Fried Bottom, Fish in Chrysanthemums, Double-Cash Egg Roux, Chicken in Eggplant Sauce, Jian Ou Plate Duck, and Xiayang Gui Flower Cake.

Six, Min Dong cuisine: light, fresh and fragrant

Min Dong cuisine selection of fine materials, rigorous knife work; pay attention to the fire, focus on the soup; like to use condiments, flavors, showing three distinctive features: one for the knife skillfully, interesting in taste, has a reputation of cutting silk such as hair, thin slice of paper, the more famous dishes such as fried conch slice. Secondly, there are many soup dishes, endless changes, flavoring peculiar, unique party.

"Tongue on the tip of China" in Fujian cuisine

one, Ningde

1, Pingnan medicinal cuisine <

Spring - Three Herbs Stewed Goose

Pingnan people use native herbs to make dishes that are seasonal. Spring is good to nourish the liver, "Yellow Emperor's Classic of Internal Medicine" said, anus bitter anxious, anxious to eat sweet to slow down, goose meat sweet, close the door grass to clear the liver, day by day there is a detoxification, mountain leeks are in season, with the combination, it is the Pingnan people's most simple and unobtrusive spring dietary food dishes, three herbs stewed goose.

Large pots and stoves, smoke curls up, in the most rustic kitchen, every day, the wonderful journey of food, waving shovels and dancing spoons, is the crystallization of the wisdom of the millennium of the people of Pingnan, it is the unchanging taste of Pingnan hometowns......

Summer - seaweed and small intestine soup

Seaweed, also known as mountain endive, bitter vegetable, has the effect of clearing away heat and detoxification, eliminating carbuncles and pus, removing blood stasis and relieving pain, many places in Fujian like to eat this to reduce the fire, and in Pingnan, seaweed and small intestines have become an excellent partner in the summer. The people of Pingnan believe that these two flavors belong to the cold, common between the mountains and wild seaweed, just a simple soup, it is conducive to the summer detoxification, diuretic and clear heat.

Autumn Artemisia Steamed Duck

Autumn Artemisia is a plant of the Artemisia genus of the Asteraceae family, which is effective in clearing away heat, cooling the blood, and detoxifying the toxin. It is also used in the book "Bie Lu": "It is good for the skin, benefits qi, and makes people violently fat." Duck has the effect of tonifying qi and yin, and stomach and digestion; detoxifying and astringent sores; and dispelling wind and collaterals. Autumn is most suitable for eating duck, with oyster seasonal pair, ingredients with.

Winter - taro noodles with wine dregs

In the Pingnan people's medicinal recipes, taro can strengthen the spleen and replenish the deficiency, and disperse knots and detoxification of wine dregs can activate blood circulation and relieve pain, and warm up the middle and dissipate the cold, which belong to the same source of medicine and food, and made into taro noodles with wine dregs, which is a good winter dietary supplement, with other ingredients naturally have other utility, but simple taro noodles with wine dregs, elegant and pure, and more feel the people of Pingnan with the concept of food and creativity, the expression of respect for natural ingredients. It is a tribute to the natural ingredients that Pingnan people use in their philosophy and creativity of food nourishment.

2. Pingnan Qingming Fruit

In many places in Fujian, it is customary to eat Qingming fruit, and Pingnan is no exception. Every year during the spring equinox, people in Pingnan go up to the mountains to pick a plant called Aspergillus oryzae and use it to make dyes.

The mystery of why the Qingming fruit made of glutinous rice has a green skin lies all in the tiny rat koji grass. The greens, chopped, mashed and juiced, this is how people use the plant's natural pigments to give the rice balls a lime green color, which is exactly the color needed for the ching-ming fruit.

The grass juice dyes the glutinous rice dumplings a dark green color, hiding a filling made from a mixture of sesame seeds, crushed peanuts and cinnamon sugar. When eaten, the outer skin has a grassy fragrance reminiscent of mountain rain and the smell of streams and stone bridges, and the filling inside is sweet and rich, making for a warm sunny afternoon and a lover's embrace.......

Two, Quanzhou

1, Shi Hua Paste

Shihua Paste, Minnan people in the summer cool tool, a bowl of clear Shihua Paste, cold honey water, a variety of ingredients, which is the Minnan people the most original cold drink, sent to the mouth, the summer air is swept away.

The raw material of stone flower paste is stone flower grass growing in the sea, every year in April and May, Hui'an women and other coastal residents of southern Fujian will take the fishing boat, to the rare isolated island to pick stone flower grass, and then there are very complicated procedures: cleaning, drying, repeated screening, boiling, stirring for 3 hours ...... Min people's pursuit of food is obsessive, like the heavy procedures to obtain a mouthful of memory flavor, like decades of perseverance.

2. Sea oyster fry

Sea oyster fry is a must-have dish for Quanzhou people at the New Year's Eve dinner.

Sea oyster fry is a famous snack in southern Fujian, crispy texture, smooth filling, you must eat freshly made, hot to the most flavorful, although the oyster fry ingredients are relatively simple, but the craft is not simple, the control of the fire is extremely critical, and a dish of spicy sauce is the essence of the oyster fry, carrying the memories of countless people's childhood.

3, noodle line paste

Noodle line paste is a flavorful snack in Quanzhou, first boil the water, put sweet potato flour and seasoning, noodle line. It is in the form of paste, which is made of fine noodle threads and groundnut flour. It is usually eaten for breakfast, but can also be used as a snack and late-night snack, eaten with fritters and horseshoe cakes, which is flavorful, sweet and smooth.

You can add a lot of ingredients to the noodle paste: vinegared pork, large intestine, pig's blood, shrimp... The curling heat fills the air, the golden vinegared pork, the oily and smooth large intestine, every strand of flavor, so familiar.

4, Run cake

Maybe the camera is just a simple pass, but the Quanzhou people about Run cake emotion but can not say enough. In Quanzhou, this side of the small city, spring morning, let a person feel revitalized, it is the tongue taste buds of the throbbing, it is the aroma of the Run cake. In the old days, around Ching Ming and Spring Festival, every family in Quanzhou made cakes to worship their ancestors. Over time, the cakes have become a famous local snack.

Quanzhou's "Run Cake dishes" are made of flour as raw material, rubbed and baked into a thin skin, commonly known as "Run Cake" or "rub cake", when eating spread the cake skin, and then rolled shredded carrots, shredded meat, Oyster omelette, turnip, coriander and other mixed pot dishes, the system is simple to eat, eat sweet and savory. Jinjiang's "Run Cake dishes" is much more complex, that package of "Run Cake dishes" is certainly a variety of main ingredients, set a table full of.

5, carrot rice

"Tongue 2" in detail this full of ancient flavor of radish rice. The water content of nearly 90 percent, the mouth tender and smooth, fiber-free sandy radish, met eight fat and two lean pork, with mushrooms, oysters, dried shrimp cooked together. The richness of the meat, the sweetness of the radish, and the fullness of the rice are what make the people of Quanzhou crave for radish rice, a simple but rich staple.

Three, Xiamen

1, Tong'an Feng meat

Feng meat, has always been a big dish in the hearts of Tong'an people. For one thing, the square sealing meat is red, bright and fragrant, with a good meaning, and is usually a necessary dish for wedding banquets and celebrations. Furthermore, the sealing meat has Wang Shenzhi official "Min Wang" legend, also has the good intentions of the official, the flavor of thick oil and red sauce can also best express a mouthful of rich.

Sealed pork is a meat-based dish that uses the entire front leg of the pig as the raw material, with chestnuts, mushrooms, shrimp, wrapped in gauze, steamed in a jar, and so tender that it can be cut with chopsticks! Zigzag... That big mouthful of bubbling, oily sealing meat is the greatest satisfaction for a carnivore .....

2. Beef stewed in sacha

Southern Minnesotans love sacha, even beef.

And in this international banquet in "Tongjian 3", in order to present the characteristics of Minnan within international standards, but also to ensure that the color and flavor of the food and the beautiful plating, the chef decided to use the Tongan sealed meat practice to make sacha stewed beef.

This is a very bold innovation, the fresh aroma of sand tea set off the softness and richness of beef, to achieve the perfect combination of seasoning and ingredients, by everyone's unanimous approval, so that people from all over the world, to enjoy a high-profile, high value of "Xiamen flavor" meal.

3, fried noodle line

Speaking of noodle line, for Xiamen people and people who have come to Xiamen, will not be unfamiliar, it is said. Noodle threads have been a staple food for southern Fujian people for 800 years. As a famous snack in Xiamen, Xiamen Fried Noodle Thread is also an essential dish in all kinds of banquets.

In fact, Xiamen people on the line emotion is not a fried noodles line can be said. In Xiamen, birthday congratulations to bring the noodle line, friends and relatives to send off to eat too flat line, home hospitality with pig's feet noodle line, if you do a banquet or a child full moon, the first course is to use the noodle line on behalf of the blessing of the long life ..... The noodle line, sent people's simple feelings and aspirations.