Fujian cuisine in Fujian cuisine and southern Fujian cuisine as the representative of the Fujian cuisine, in the Chinese nation's culinary culture treasury occupies an important seat, is one of China's eight major cuisines, known for the selection of fine materials, rigorous knife work, taste fresh, heavy soup and heavy flavors, especially good at making the mountain treasures, cooking Lin seafood is outstanding. Min Cuisine in the color, aroma, taste, shape, texture on the basis of both, to "taste" as an outline, with a light, and mellow, tender, meat flavor is not greasy flavor characteristics, in China's many southern cuisine is unique. Min Cuisine is developed from three kinds of local dishes in Fuzhou, Minnan and Minxi, of which Fuzhou Cuisine is the main representative of Min Cuisine, and its dishes are characterized by freshness, lightness, freshness, sweetness and sourness, focusing on soup mixing, and it has the reputation of "a hundred soups with a hundred flavors", and it is good at using red dregs as an accompaniment; Minnan Cuisine has the characteristics of freshness, tenderness and lightness, and it is known for its good use of spices and spiciness, and it is also famous for using sha sha. Spicy and famous, in the use of sacha sauce, mustard sauce, orange juice, chili sauce, etc., there are unique; western Fujian cuisine is fresh and moist, fragrant, mellow characteristics, and famous for cooking mountain treasures and wild game, taste salty and spicy, especially good at the use of spicy spices, rich in the rich mountain and countryside atmosphere. Although Min 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 and consistency. Such as the famous dishes of min cuisine, lychee meat, chicken mushrooms, bamboo shoots, light bad snails, 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 in color and pure in taste; some are as white as milky juice, sweet and refreshing; some are golden and clear, fragrant and rich; some are thick and colorful, thick and flavorful. Famous soup dishes are: chicken soup blanch sea mussels, velvet soup broad maw, soup fish lips, Ganoderma Lucidum love Jade Cicada and so on. Third, flavoring peculiar. Good at flavoring is one of the characteristics of Fujian cuisine. Min 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 people to praise. Fujian cuisine is known for its unique flavoring of the famous dishes are: sweet and sour bamboo meat, drunken chicken, orange juice, Galli fish, chicken, etc.. Fourth, delicate cooking. Fujian cuisine in cooking technology is good at stir-frying, bursting, deep-frying, blanching, stir-frying, steaming, simmering, bad and other methods, especially stir-frying, steaming, stir-frying, bad and so on. Its delicate style is manifested in the selection of fine materials, soup making, seasoning, appropriate fire. Famous representative dishes include: Buddha jumps over the wall, fried Xishi tongue, steamed Galley fish and so on. 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 with gluten, tofu as the main ingredient, mushrooms, asparagus, fungus as auxiliary ingredients, 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 and gluten soup) and "Silk Road Mushroom Cloud" (braised cabbage with mushrooms, asparagus and vermicelli) are famous both in China and abroad. The composition of Min cuisine can be divided into three major dishes: Fuzhou, Minnan and Minxi. Fuzhou cuisine, in addition to the prevalence of Fuzhou, in the east of Fujian, Minzhong, Minbei area is also widely circulated; Minnan cuisine prevalent in Xiamen, Quanzhou, Zhanzhou, east and Taiwan; western Fujian cuisine circulated in the vast "Hakka bracket" area. Fujian also has many flavorful snacks, these snacks are simple to make but very unique, its good taste, good texture, very popular with Chinese and foreign tourists. The following is a brief introduction to Fujian delicacies and snacks: Fuzhou: Buddha jumped over the wall, chicken soup sea mussels, emerald pearl abalone, taro puree, mite cake, scallion pancakes, light bad fried bamboo frogs, a product of the embrace of the Shun, Xianglu river eel, drunken chicken, white honey yellow snails, Taiping Yan, fish balls, spring rolls and so on. Xiamen: Nanputuo vegetarian dishes, antique medicinal cuisine, clay bamboo shoots jelly, sea snails fried, roasted meat dumplings, leek box, fried noodles, taro buns, fried five spices, peanut soup, noodles paste, linden balls, pies, mushroom meat sauce, peanut cake, etc.. Quanzhou: oil red, meat dumplings, oyster omelette, Shenhu fish ball, Shangyuan ball, white wind soup, beef soup with cinnamon bark, tonic pork soup, duck soup with four ingredients, beef with astragalus, turtle stewed in chicken soup, hutou rice noodle. Zhangzhou: hand-held noodles, cat congee, five-spice rolls, cakes, and buns, double cake run, soil bamboo shoots jelly, roasted meat dumplings, glutinous rice intestines, snake fried, snake noodles paste, sacha beef noodles, angelica spare ribs cup, small intestines of the Chinese mountain cup, and so on. Putian: drunken crab, hot mutton, water dragon, salt duck, Mazu feast dishes, stewed tofu, razor clam insertion, stewed steam cake, Fengting cake, gluten rolls, mushroom stir-fry, soybean milk skin, ping pong jelly, etc.. Nanping: Wengong cuisine, Jiangang board duck, Bak Ha offerings, Xue Li jelly, bitter orange cake, tofu balls, roasted meat dumplings, roasted cake, red mushroom stewed duck, dried bamboo shoots stewed meat, brine noodles, salt water duck, angelica eel, and so on. Sanming: Dried bamboo shoots, duck, snuggle tofu, fruit sticks, grated berries, rice jelly bees, jasper rolls, drums and vegetables, will be happy tea, sashimi, siu mai, dried rats, sugar cane buns, duck stewed with Jianlian, duck in Shaxian, and so on. Longyan: white chopped paddy chicken, shabu-shabu nine pints, molten fish, one pint of gold threads, dried vegetables and buckled meat, crispy rabbit, egg-white fish balls, Yongding beef balls, Shanghang fish white, Hakka bundled rice, taro buns, meat curry, cow dregs vermicelli, Longyan bean curd, and so on. Ningde: Swallow Balls, Taro Pods, Slices of Rot, Preserved Rabbit Meat, Taro and Egg Noodles, Hai Shun Buns, Yuanyang Noodles. Jiguang cake, loach noodles, glutinous rice dumplings, soup balls, stewed flavor, stir-fried octopus, group of butterflies and flowers, beads and whales, flower baskets and tofu boxes, bird's nest bird's nest ball, pearl abalone, Pagoda Taro Crisp, sesame oil clear shrimp feet, lychee stone phosphorus legs and so on.