After this kind of red yeast rice was brought into Fujian by immigrants from the Central Plains, due to the large use of red yeast rice, red has become the main color in the culinary aesthetics of Fujian cuisine, and the red sake lees with special fragrance has also become a commonly used ingredient in cooking, red yeast fish, red lee chicken, red lee meat, etc. are the main dishes of Fujian cuisine, "red yeast rice cooking" has become Fuzhou, Xiamen, Quanzhou has become a foreign trade, merchants from all over the world gathered, cultural exchanges are becoming more and more frequent, and overseas skills are also introduced with each other. On the basis of inheriting traditional skills, the www.biquge.info of Fujian cuisine absorbs the essence of various dishes, adjusts and changes the rough and slippery customs, and gradually evolves towards a fine, light and elegant character, and even develops into a very high-style Fujian cuisine system.

At the end of the Qing Dynasty and the beginning of the Republic of China, a number of famous restaurants with local characteristics and famous chefs with real talents and skills emerged in Fujian. At that time, Fujian was an important area for foreign trade, and Fuzhou and Xiamen once saw a kind of abnormal market prosperity. In order to meet the needs of the bureaucrats, gentry, comprador class, and other upper class socials, "Juchun Garden", "Huiru Perch", "Guangyu Building", "Guest", and "Another Day" appeared in Fuzhou, and many famous restaurants such as "Nanxuan", "Le Qionglin", "Quanfu Building" and "Shuangquan" appeared in Xiamen. These restaurants are either famous for Manchu and Han cuisine, or are good at officialdom cuisine, or have a good reputation for local flavors, each with its own strengths, which promotes the formation and continuous improvement of local flavors. In particular, Fuzhou's "Juchun Garden" has experienced vicissitudes of life and has been prosperous for a hundred years; Xiamen "Nanxuan", prepared for ups and downs, 80 years of unabated. They have a strong team of chefs, outstanding business characteristics, flexible service forms, innovative dishes, and famous flavors. For example, "Buddha jumping over the wall", "chicken and golden bamboo shoots", "three fresh stewed sea cucumbers", "banzhi scallops", "mushroom soup and wide belly", "chicken shredded bird's nest", "lychee meat", "sand tea chicken" and so on, are all famous dishes created by them.

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Fujian cuisine is a combination of local dishes with different flavors of Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, which is not only popular in Fuzhou, but also widely spread in eastern Fujian, central Fujian and northern Fujian. Its dishes are characterized by refreshing, fresh, delicate, elegant, sweet and sour, and most of the soup dishes. Fuzhou cuisine is good at using red grains as ingredients, especially paying attention to soup, giving people the feeling of "a hundred soups and a hundred flavors" and the smell of bad grains, such as "mushroom soup and wide belly", "meat rice and fish lips", "chicken shredded bird's nest", "chicken soup with sea mussels", "fried eel", "light and fresh razor razor clams" and other dishes, all of which have a strong local color. Southern Fujian cuisine is flourishing in Xiamen, Jinjiang, Youxi area, east and Taiwan. Its dishes are characterized by fresh and mellow, fragrant and delicate, light, and are known for paying attention to the ingredients and making good use of spicy, and have unique features in the use of sand tea, mustard, orange juice and medicine, good fruit, etc., such as "Dongju Dragon Ball", "Steamed Afterburner Fish", "Fried Shacha Beef", "Green Onion Roasted Hoof Tendon", "Angelica Brisket", "Jiahe Crispy Chicken" and other dishes, all of which reflect the rich food interest of southern Fujian more prominently. Western Fujian cuisine, popular in the "Hakka" area, its dishes are characterized by freshness, strong fragrance, mellow, to cook mountain delicacies and game, slightly salty, oily, good use of ginger, in the use of spicy condiments are more prominent. For example, "stir-fried ground monkey", "roasted fish white", "braised stone scales in oil", "fried flower mushroom", "honeycomb lotus seed", "dried golden silk tofu", "unicorn elephant belly", "shabu nine products", all clearly reflect the traditional food customs and strong local colors of the mountain township.

The cooking skills of Fujian cuisine not only inherit the fine tradition of Chinese cooking skills, but also have strong local characteristics of the southern country. Although each dish has its own characteristics, it is still a complete and unified system, and the existence of different makes people feel that it is changed in a way, and it is always new, and it is never tired of eating.

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The cooking characteristics of Fujian cuisine are that the soup dishes should be clear, the taste should be light, and the stir-fried food should be crispy, and it is good at cooking seafood dishes. Its cooking techniques are characterized by steaming, frying, boiling, stewing, frying, and stewing.

Raw materials of Fujian cuisine

Due to the geographical situation of Fujian, it is close to the mountains and the sea, with mountains in the north and the sea in the south. The vast mountainous area is rich in mushrooms, bamboo shoots, white fungus, lotus seeds, stone scales, river eels, soft-shelled turtles and other mountain delicacies; The long shallow beach flats, fish, shrimp, mussels and other seafood products, all year round. In the plains and hilly areas, rice, sugar, vegetables and fruits are famous at home and abroad. The gods given by the mountains and seas have provided rich raw material resources for Fujian cuisine, and have also created several generations of famous chefs and the vast number of cooking workers, who are good at making seafood raw materials, and have unique characteristics in steaming, steaming, stir-frying, simmering, exploding, frying and so on. The best chefs in the country, Qiang Mugen and Qiang Ququ "Shuangqiang" brothers, have brought the cooking skills of Fujian cuisine to a new level, and brought new vitality to the ancient and simple traditional Fujian cuisine.

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Fujian cuisine pays attention to knife skills, and has the reputation of "thin as paper, shredded as hair, and chopped flowers as lily". Moreover, all knife skills are focused on "taste", so that the raw materials can reflect the original taste and texture of the raw materials through the techniques of knife skills. It opposes flashy and pretentious, advocates the natural beauty of raw materials and achieves the effect of deep and thorough taste, natural and generous, and consistent with the inside and outside. "Nestlé Snail Slices" is a typical dish, which is treated with knife skills and proper heat to make the dish like a blooming peony flower, which is pleasing to the eye and crisp and delicious. Fujian cuisine attaches great importance to soup dishes, which is related to the cooking of seafood and traditional food customs. Fujian kitchen has long been cooking and ensuring that the raw materials are fresh, pure and nourishing, and from the long-term accumulated experience, it is believed that the best way to maintain the essence and original taste of raw materials is the soup dish, so the soup dishes are many and exquisite. Some are as white as milk, sweet and refreshing; Some soups are as clear as water, with a delicious color and taste; Some are golden and clear, fragrant and fragrant; Some soups are thick and colorful, and the flavor is thick and fragrant. "Chicken soup and sea mussels" is a representative dish, its "chicken soup" is not a simple "chicken" soup, but a well-made "three mushroom soup", which is extracted from hens, pig loin and beef, and is made of sea mussels produced in Fujian, which makes people feel refreshed and happy, and has an endless aftertaste.

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The delicate cooking of Fujian cuisine is manifested in the fine selection of materials, proper soaking, precise seasoning, exquisite soup making, and appropriate heat. Particular attention to seasoning is reflected in the effort to preserve the original flavor. Make good use of sugar, sweet and fishy; Vinegar can be used skillfully, the acid can be refreshing, and the light taste can maintain the original taste. Therefore, it has a reputation of being sweet but not greasy, light but not thin.

The origin and development of Fujian cuisine is inseparable from local natural resources. Cooking raw materials are the material basis of cooking and the guarantee of cooking quality. Cooking raw materials play a key role in the play of culinary functions, the generation of culinary effects and the realization of culinary purposes.