Fujian is part of the Min cuisine.

Min Cuisine is one of the eight major Chinese cuisines, which has been formed through the mixing of the Han culture of the Central Plains and the culture of the Min-Yue ethnic group. Min cuisine originated in Fuzhou, Fuzhou cuisine as the basis, and then fusion of Min Dong, Minnan, Minxi, Minbei, Putuxian five local flavors of the formation of the cuisine. Min cuisine in the narrow sense refers to Fuzhou cuisine, the earliest originated in Min County, Fuzhou, Fujian, and later developed into Fuzhou, Minnan, Minxi three genres, that is, the broad sense of Min cuisine.

Min Cuisine, one of the eight major Chinese cuisines, has experienced the mixing and exchange of the Han culture in the Central Plains and the local culture of the ancient Yue people and gradually formed. Fujian is China's famous hometown of overseas Chinese, expatriates from overseas introduced new varieties of food and some novelty condiments, to enrich the food culture of Fujian, enrich the content of the Fujian cuisine system, there has been a non-negligible impact.

Fujian people, after a long period of interaction with overseas, especially the people of the Nanyang Islands, overseas dietary practices have gradually infiltrated into the dietary life of the people of Fujian, so that Fujian cuisine has become a unique cuisine with open characteristics.

Historical origin of Min cuisine:

I. The introduction of Min cuisine.

As early as in the two Jin Dynasty, North and South Dynasty period of the "Yongjia Rebellion", a large number of the Central Plains, a large number of scholars into the Fujian, brought the advanced technology and culture of the Central Plains, and the Fujian ancient Vietnamese culture mix and exchange, promote the development of the local. Late Tang Five Dynasties, Henan Guangzhou Gushi Wang Shenzhi brothers with troops into the establishment of Fujian "Min Guo", the further development of food culture in Fujian, prosperity, and has had a positive effect on the promotion.

For example, before the Tang Dynasty, the Central Plains had begun to use red wine as a cooking ingredient. The Tang Dynasty Xu Jian's "Beginner's Record" cloud: "Guazhou red quartz, mixed with half, soft and smooth paste moist, the entrance to the flow of dispersion."

Two characteristics of Min cuisine.

After this kind of red wine was brought to Fujian by the immigrants from the Central Plains, due to the large amount of red wine, red became the main color in the aesthetics of Min Cuisine, and the red wine lees with special fragrance also became the commonly used ingredient in cooking, and the red wine lees, red wine lees fish, red wine lees chicken, red wine lees meat and so on were the main dishes of Min Cuisine, and the "red wine cooking" became the main feature of Min Cuisine. The main feature of Min Cuisine is "red cooking".

Since Fuzhou, Xiamen and Quanzhou were opened to foreign trade successively, merchants and businessmen from all directions gathered together, cultural exchanges became more and more frequent, and overseas skills were also introduced. Min cuisine in the inheritance of traditional skills, based on the essence of the dishes, the rough, slippery style to adjust the change, so that it gradually towards fine, light, elegant character evolution, the development of a very high style of Min cuisine system.