Fujian is located in the southeast corner of China, surrounded by mountains and seas, with a mild climate and abundant rainfall throughout the year. Pen, fun, pavilion www. biquge。 infoIts mountainous areas are full of towering forests, green bamboos, streams and rivers criss-cross; The coastal area has a long coastline and vast shallow beaches. The geographical conditions are superior, and the delicacies of the mountains and seas are abundant, which provides unique culinary resources for Fujian cuisine. The local industrious ancestors, in the long practice of life, for the descendants to create, breed, gather a variety of cooking raw materials, here is rich in rice, sugar, cane, vegetables, melons and fruits, especially longan, lychee, citrus and other good fruits are famous at home and abroad. The mountains and streams have the famous tea, shiitake mushrooms, bamboo shoots, lotus seeds, coix seeds, and delicacies such as muntjac, pheasant, partridge, river eel, stone scales and so on; In the coastal areas, fish, shrimp, snails, mussels and other seafood products are abundant, and they are endless all year round. According to Ming Tu Benjun's "Fujian Seafood Record", there are as many as 257 kinds of scales and media. There are more than 750 kinds of statistics by modern experts. In the "Fujian Tongzhi" compiled in the Qing Dynasty, there are records of "tea shoots, mountains and trees are all over the world", and "fish, salt, mirage, clams, and rich green qi". Fujian not only commonly used cooking raw materials are rich and colorful, but also the special raw materials are also widely distributed: grouper in Xiamen, mussels in Changle Zhanggang, lotus seeds in Jianning, dried sweet potatoes in Liancheng, dried radish in Shanghang, dried vegetables in Yongding, dried pig gall in Wuping, dried rats in Ninghua, dried dried meat in Mingxi, dried beans in Changting, etc., with a wide variety of varieties and different flavors, enjoying a good reputation. These rich specialties have provided the people of Fujian with unique culinary resources and laid a material foundation for the formation of famous dishes in Fujian.

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Buddha jumping over the wall, this is the chief dish in Fujian cuisine. It has a history of more than 100 years. Legend has it that this dish is the last year of Tongzhi in the Qing Dynasty (1874 AD), a boss of Fuzhou Qianzhuang set up a family banquet to entertain Zhou Lian, the chief secretary of Fujian Province, personally operated by his wife, using chicken, duck, meat and sea cucumber, squid, shark's fin, scallops, sea rice, pig's trotter tendons, ham, lamb's elbow, pigeon eggs and other 18 kinds of raw materials, supplemented by Shao wine, peanuts, winter bamboo shoots, rock sugar, white radish, ginger slices, cinnamon, fennel and other ingredients, imitate the ancients put in the Shao wine vat and simmer, named "Fu Shou Quan". Zhou Lian feasted, full of praise, and when she went back, she ordered the kitchen Zheng Chunfa to come and ask for advice. Zheng focuses on seafood and reduces meat in the ingredients, making the taste more mellow and delicious. Later, Zheng Zi resigned from the government kitchen and opened Juchunyuan Restaurant to serve this dish, and the business was prosperous. At one time, several people and talents came to taste this dish. After serving this dish, open the cover, the aroma is overflowing, everyone tastes it and all praise it, compete to chant poems for endowment, some people chant poems on the spot and praise and say: "The valus opens the meat incense and floats around the neighborhood, and the Buddha hears the abandonment of Zen and jumps over the wall." The name of the dish was changed to "Buddha jumping over the wall". In 1984, President Li Xiannian hosted a banquet for President Ronald Reagan of the United States, and later Zhao Ziyang also hosted a banquet for Prince Sihanouk. The VIPs were full of praise after tasting.

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Fujian seafood treasures have the characteristics of softness and toughness, and they can be achieved by not being shoddy, which determines that Fujian kitchen knife workers must have strict rules. Fujian kitchen knife workers have the reputation of cutting flowers like lily, shredding like hair, and thin as paper. For example, "chicken and golden bamboo shoots", as thin as gold silk shoots, are integrated with chicken and egg paste. When eating, the chicken is soft, does not drag oil and water, and still has the feeling of tender and crispy bamboo shoots, fresh and refreshing, fragrant and fragrant. Another example is "stir-fried double crispy", when the chef processes the tip of the belly, he uses the knife method to cut the meat in the belly slice horizontally and vertically on the fine lattice flowers, the knife is fast and rhythmic, the knife falls to the bottom, and the bottom only retains a point of thickness to connect, which is breathtaking. Coupled with the subtle stir-frying, the finished dish is both fresh and crispy, and the beauty of the shape is pleasing to the eye. In short, the knife work of Fujian cuisine is never placed on the flashy shape, but carefully designed for the "taste", without vain artificiality, nor blindly pursuing the gorgeous appearance.

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Soup dishes occupy an absolutely important position in Fujian cuisine, and it is one of the obvious signs that distinguish it from other cuisines. This culinary characteristic is closely related to Fujian's abundant seafood resources. From the point of view of cooking and nutrition, the Min people have always closely linked cooking with ensuring the freshness, pure taste and nourishment. Among the many cooking methods, soup best reflects the true flavor of the dish. Therefore, the purpose of "heavy soup" or "no soup" in Fujian cuisine is this. For example, "chicken soup and sea mussels" is a three-mushroom soup with a pure soup flavor, which penetrates into the tender and crisp sea mussels, and the two phases are beautiful, so as to achieve the effect of seeing the soup as clear as water and eating the aftertaste; It is also like "milk soup grass", the color is as white as milk, the meat is delicate and sweet, and the taste is sweet and refreshing; Another example is "green onion roasted hoof tendon", the juice is thick and fresh, the green onion is fragrant, sweet and delicious. The pure soup adds a wonderful rhythm to the flavor of Fujian cuisine that tempts the appetite.

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Delicious taste is the common requirement of people's dishes, and being good at seasoning is one of the characteristics of Fujian cuisine. The seasoning of Fujian cuisine is sweet, sour and light. The formation of this characteristic is also 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, sweet and fishy; Skillfully use vinegar, sour can be refreshing; If the taste is light, it can preserve the original taste of the raw materials, and it is sweet but not greasy, sour but not harsh, light but not thin, and enjoys a good reputation. Fujian chefs have accumulated rich experience in long-term practice, and they insist on accurate feeding, accurate time, accurate order and accurate taste when seasoning according to different raw materials, different knife skills and different cooking methods, so that the taste of the dishes is rich and colorful, and the changes are endless, constituting the unique flavor of Fujian cuisine. For example, "light dregs fragrant snail slices", "drunken dregs chicken", "braised rabbit", "roasted partridge in tomato sauce", "sea mussels in dregs sauce", etc., are centered on the flavor characteristics of freshness, mellowness, labor fragrance, and non-greasy, and are unique in southern cuisine.

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Fujian cuisine has a variety of cooking methods, not only boiling, stewing, simmering and other unique characteristics, but also good at stir-frying, steaming, simmering methods. Fujian cuisine "Xiangling meat", light yellow, crispy texture, slightly sweet and sour, a little loud when eating, so it is called bell meat; "Braised stone scales in oil", the color is oily yellow, delicate and sweet, mellow and delicious. These dishes, in other places of Fujian people are affectionately called hometown flavor, has become a link to maintain the feelings of hometown, the so-called "because of the wind, because of the homesickness", is exactly this truth.

The simmered dishes of Fujian cuisine have the attractive charm of soft and smooth, soft and rotten meat fragrance, rich and mellow, flavorful and flavorful, and not greasy. The well-known "Buddha jumping over the wall" at home and abroad is the first to create the "Juchunyuan" restaurant in Fuzhou in the late Qing Dynasty, and has a history of more than 100 years. The literati's good name of "altar enlightening meat incense floats around, and the Buddha abandons Zen and jumps over the wall", which appropriately praises the crown of simmering vegetables "Buddha jumping over the wall". This famous dish, full of meat fragrance and mellow taste, has been visited by overseas tourists for a hundred years to taste this delicacy.