Fine material selection, rigorous knife work; Pay attention to the heat and pay attention to the soup; Like to use condiments, the taste is changeable, showing four distinctive characteristics: one is the ingenious knife work, interesting in taste, known as shredded like hair, thin as paper reputation, more famous dishes such as fried snail slices. Pen ~ fun ~ pavilion www.biquge.info two for the soup dish many, endless changes, known as "one soup ten changes" said, the most famous such as Buddha jumping over the wall. The third is the peculiar seasoning, which is unique. The seasoning of Fujian cuisine is sweet, sour, and light, and makes good use of sweet and sour, such as lychee meat, drunken pork ribs, etc., which are more famous sweet and sour dishes. This eating habit is related to the fact that most of the cooking ingredients are taken from the delicacies of the mountains and seas. Make good use of sugar and use sweetness to get rid of fishy greasy; Skillfully use vinegar, sweet and sour; If the taste is light, it can maintain the original taste, and it is famous for being sweet but not greasy, sour but not harsh, light but not thin; It also makes good use of red grains, shrimp oil, sand tea, chili sauce, sauce and other seasonings, with a unique style and unique noodles. Fourth, the cooking is delicate, elegant and generous, with the most prominent techniques of frying, steaming and simmering. The edible utensils are unique, mostly using small, exquisite, simple and generous large, medium and small bowls, which more and more reflect the elegant, light and beautiful pattern and style.

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Five representative dishes: Buddha jumping over the wall, chicken soup and sea mussels, light snails, lychee meat, drunken chicken. The five bowls are represented: Tai Chi taro paste, pot side batter, meatballs, fish balls, and flat meat swallows.

Represented by Quanzhou cuisine and Zhangzhou cuisine, it is mainly popular in southern Fujian and Taiwan.

Minnan kitchen has the characteristics of freshness and lightness, and pays attention to condiments long in the application of spicy sauce, sand vegetable sauce, mustard sauce and other ingredients. Hokkien cuisine is represented by seafood, medicinal food and Nanputuo vegetarian dishes. The biggest feature of the medicinal diet in southern Fujian is to build a medicinal diet with seafood, and cook a superb, nasal spray, flavor, and complete food supplement dish according to the special natural premise of the local area and the changes of the season. Nanputuo vegetarian cuisine comes from the millennium famous temple - Nanputuo Temple, it is a typical traditional temple vegetarian dish, with rice noodles, bean products, vegetables, konjac, fungus and so on as the main ingredients, there are more than 40 kinds of famous dishes, each dish is either named after the color, such as "colorful flowers welcome", or named after the main ingredients, such as "double mushroom douli", or named after the form, such as "half moon sinking river". Hokkien cuisine also includes local snacks, whether it is fried oysters, fish balls, green onion snails, blood clams in soup, etc., or roast meat brown, crispy pigeon, beef brisket, fried five spray noses, etc., or hungry oil, shallots, leek boxes, thin biscuits, noodles, etc., all of which make people salivate and want to feast.

Zhangzhou is one of the southern Fujian cuisines, and the characteristics are relatively distinct. Zhangbei City, Longhai area of the characteristics of stone yards five spices, Zhangzhou lo mein, Zhangzhou pot side paste, chicken tire, western Zhangzhou near Hakka cuisine, special peaceful pillow cake, fried kuay teow, of which tofu is also a major feature, Zhangnan Zhao Yundong pays attention to fresh raw materials, seafood mix, cat porridge, wonton noodles, small roll leeks, asparagus duck, winter melon and scallop soup also has its own vein.

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It is also known as Changting charm. Represented by Longyan cuisine, it is mainly popular in western Fujian. It is close to the Hakka charm of Cantonese cuisine.

Western Fujian is located at the border of Guangdong, Fujian and Jiangxi provinces, with Hakka cuisine as the main body, mostly with the unique strange taste of mountainous areas as raw materials, with dense mountain towns, many soups, light, nourishing uniqueness. Representative dishes include potatoes, such as soft and delicious taro dumplings, taro buns, fried snow potatoes, fried potato cakes, potato balls, taro cakes, stuffed taro, steamed full rounds, fried full rounds, etc.; Wild vegetables include: pulsatilla, ramie, bitter soup, fried purslane, duck claw, chicken claw, fried horse bluegrass, spray nose tsubaki sprouts, wild amaranth, fried wood brocade, etc.; Melon beans include: winter melon pot, stuffed bitter gourd, crispy cucumber, sweet gourd soup, sweet gourd, dog's claw bean, arhat bean, fried bitter gourd, stuffed green pepper, etc.; Meals include: rice made of red rice or millet, sorghum millet, wheat dumplings, fist millet dumplings, etc.

Represented by Sanming and Shaxian cuisine, it is mainly popular in Sanming area.

Fujian Chinese cuisine is known for its unique charm, exquisite part-time work, wide variety and affordability, and snacks account for the majority. The most famous of them is Shaxian snacks. There are more than 260 varieties of snacks in Shaxian County, and there are more than 47 kinds of perennial snacks, forming flat food (meat) series, tofu series, siu mai series, taro series, beef offal series, which are represented by siu mai, flat meat, Xia Mao taro dumplings, dried mud fish meal, fish balls, Zhenxin tofu balls, rice frozen skin, rice parfait and Xiguo.

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Represented by Nanping and Ningde cuisine, it is mainly popular in northern Fujian.

The unique products of northern Fujian are rich, sweat and green for a long time, and the culture is rich, it is a place that produces a lot of food, rich resources with mountains and forests, coupled with the humid sub-return climate, provides an abundant premise for the production of many kinds of mountain treasures in northern Fujian. Place-specific products such as mushrooms, red mushrooms, bamboo shoots, Jianlian, barley, and wild game such as hares, wild goats, muntjacs, and snakes are all high-quality ingredients for food. The main representative dishes are Fuxi Bagua Banquet, Wengong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Shabu Rabbit Meat, Smoked Goose, Dried Carp, Longfeng Soup, Eating Glutinous Rice, Stir-fried Winter Bamboo Shoots, Chrysanthemum Fish, Double Money Egg Ru, Tomato Sauce Chicken, Jian'ou Air-dried Duck, Xiayang Muxi Cake, etc.

Represented by Putian cuisine, it is mainly popular in the Putian area.

Puxian cuisine is characterized by the smell of the countryside, and the main representatives are Xinghua rice noodles, Putian lo mein, boiled meat, Puxian Shanli boiled noodles, Xitianwei flat food, pork belly slippery, fried Si noodles, white-cut mutton, stewed tofu, stewed pig's feet with Huili grass, bamboo shoot jelly, Xitianwei flat food, hot and sour squid soup, Putian fried buns, etc.

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Fujian cuisine is one of the eight major cuisines in China, which has been gradually formed through the mixing and exchange of the Han culture of the Central Plains and the local ancient Yue culture. Fujian is a famous hometown of overseas Chinese in China, and the new varieties of food and some novel condiments introduced by overseas Chinese abroad have also had a non-negligible impact on enriching Fujian's food culture and enriching the content of Fujian's cuisine system. After long-term exchanges between the Fujian people and the people of overseas, especially the people of the Nanyang Islands, the overseas food customs have gradually penetrated into the dietary life of the Fujian people, so that Fujian cuisine has become a unique cuisine with open characteristics.

As early as the "Yongjia Rebellion" during the two Jin Dynasty and the Northern and Southern Dynasties, a large number of Yiguanshi from the Central Plains entered Fujian, bringing advanced science and technology culture from the Central Plains, mixing and exchanging with the ancient Yue culture in Fujian, and promoting the development of the local area. In the late Tang Dynasty, the brothers of Wang Shenzhi of Gushi, Guangzhou, Henan Province, led troops into Fujian to establish the "Fujian State", which played a positive role in promoting the further development and prosperity of Fujian's food culture. For example, before the Tang Dynasty, the Central Plains began to use red yeast rice as a cooking ingredient.

Xu Jian's "Beginner's Record" in the Tang Dynasty clouds: "Guazhou red yeast rice, ginseng and half, soft and creamy, and scattered in the mouth." ”