The bad flavor seasoning itself also has a good effect of removing the fishy face, strengthening the spleen and kidneys, and dissipating the heat fire, which is very suitable for eating in summer. Pen & Fun & Pavilion www.biquge.info

Represented by Fuzhou cuisine, it is mainly popular in eastern Fujian.

Mindong cuisine is known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". 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. The second is that there are many soup dishes, endless changes, known as "one soup and ten changes", the most famous such as Buddha jumping over the wall. The third is the peculiar seasoning, don't be one side. The seasoning of Mindong cuisine is sweet, sour, and light, and likes to add sweet and sour, such as the more famous lychee meat, drunk pork ribs and other dishes, which are sweet and sour. 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. 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.

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Represented by Quanzhou cuisine, it is mainly popular in southern Fujian and Taiwan, and is close to the Chaoshan flavor in Guangdong cuisine.

Hokkien cuisine has the characteristics of freshness and lightness, and pays attention to condiments rather than using seasonings such as chili sauce, sand tea sauce, and mustard sauce. Hokkien cuisine is represented by seafood, medicinal food and Nanputuo vegetarian dishes. The biggest feature of the medicinal diet in southern Fujian is to make medicinal food with seafood, and make use of the special local natural conditions and seasonal changes to cook excellent, fragrant, delicious and complete food tonic dishes. Hokkien cuisine also includes local snacks, whether it is seafood fried oysters, fish balls, green onion snails, blood clams in soup, etc., or meat roast meat brown, crispy pigeon, beef brisket, fried spices, etc., or dim sum fried shallots, leek boxes, pancakes, noodles batter, etc.

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

Western Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka cuisine as the main body, mostly using the unique strange flavors of the mountainous areas as raw materials, with the characteristics of strong mountain township, many soups, light and nourishing. Representative dishes include potatoes, such as soft and delicious taro dumplings, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, stuffed taro, steamed full rounds, fried full rounds, etc.; Wild vegetables include: pulsatilla saga, ramie leaves, bitter soup, fried purslane, duck claw grass, chicken claw grass, fried maran grass, toon sprouts, wild amaranth, fried wood brocade, etc.; Melon beans include: winter melon pot, stuffed bitter gourd, crispy cucumber, pumpkin soup, pumpkin dumpling, dog's claw beans, monk beans, fried bitter gourd, etc.; Meals include: red rice, sorghum millet, wheat dumplings, fist millet dumplings, etc. The most famous meat is the white chop Kawada chicken, which is roasted in large pieces.

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

Northern Fujian is rich in specialties, has a long history, developed culture, is a place rich in food, rich mountain and forest resources, coupled with humid subtropical climate, provides sufficient conditions for the abundance of various mountain treasures in northern Fujian. Local specialties such as shiitake mushrooms, red mushrooms, bamboo shoots, Jianlian, and barley, as well as wild game such as hares, wild goats, muntjacs, and snakes are all excellent ingredients for food. The main representative dishes are Bagua Banquet, Wengong Cuisine, Manting Banquet, Snake Banquet, Tea Banquet, Shabu Rabbit Meat, Smoked Goose, Dried Carp, Longfeng Soup, Eating Glutinous Cakes, Stir-fried Winter Bamboo Shoots, Chrysanthemum Fish, Double Money Egg Ru, Tomato Sauce Chicken, Jian'ou Plate Duck, Xiayang Osmanthus Cake, etc.

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

Fujian Chinese cuisine is known for its unique flavor, fine workmanship, wide variety and affordability, and most of the snacks are eaten. One of the most famous is Shaxian snacks. There are a total of 162 varieties of snacks in Shaxian County, and there are more than 47 kinds of perennial snacks, forming wonton series, tofu series, siu mai series, taro series, beef offal series, which are represented by siu mai, wonton, Xia Mao taro dumplings, dried loach powder, fish balls, Zhenzhen tofu balls, rice frozen skin and rice parfait.

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

Puxian cuisine is characterized by the rural atmosphere, and the main representatives are pork belly slippery, fried Si noodles, white-cut mutton, stewed tofu, stewed pig's feet with Huili grass, bamboo shoot jelly, Putian (Xinghua) rice noodles, Putian (Jiangkou) lo noodles, Putian (Xitianwei) flat food, and hot and sour squid soup.

Zhejiang is located on the coast of the East China Sea, known as the land of fish and rice, rich in special products, rich in delicacies and various kinds of fish. Zhejiang cuisine is a local cuisine represented by the four flavors of Hangzhou, Ningbo, Shaoxing and Wenzhou. Zhejiang cuisine uses a wide range of raw materials, focusing on the freshness and reasonable combination of raw materials, in order to complement the taste, and fully explore the deliciousness and nutrition of ordinary raw materials. In particular, the two flavor technology systems of Hushang Bang and Shanli Bang in Hangzhou cuisine emphasize that the raw materials are fresh and tender, and they are made on the spot. There are also many aquatic and mountain plants that are rich in a variety of nutrients and are very beneficial to health.

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Hangzhou cuisine attaches great importance to the freshness, liveliness and tenderness of its raw materials, mainly fish, shrimp, poultry, livestock, and seasonal vegetables, pays attention to knife work, tastes fresh, and highlights the original taste. Its production is fine, varied, and likes to name dishes after scenic spots, and the cooking method is mainly fried, fried, stewed, and fried, fresh and crisp. Ningbo cuisine is a combination of salty and fresh, and is good at cooking seafood, paying attention to freshness, tenderness, softness, and emphasizing the original flavor. The taste is "sweet, salty, fresh and smelly", and it is good at stir-frying, steaming, burning, stewing and pickling, emphasizing freshness, tenderness and softness, focusing on soup and water, and maintaining the original taste. Wenzhou cuisine is famous for "Dongou Famous Town", also known as "Ou cuisine", and the dishes are mainly seafood dishes, the taste is fresh, light but not thin, and the cooking pays attention to "two light and one heavy", that is, light oil, light thickener, and heavy knife work. All of them are self-contained and unique. Jinhua cuisine is an important part of Zhejiang cuisine. The cooking method is mainly burned, steamed, stewed, simmered and fried. Jinhua cuisine takes ham cuisine as the core and is quite famous in other places. There are more than 300 varieties of ham dishes alone. Ham dishes should not be braised in the cooking, dry boiled, and stewed, and soy sauce, vinegar, fennel, cinnamon, etc. should not be used in the seasoning; It is also not suitable to hang paste and starch, and pay attention to maintaining the unique fragrance of ham.

There are many varieties of dough, cake, soup and noodles in Zhejiang dim sum, and the taste is good. For example, Jiaxing meat dumplings, Ningbo glutinous rice balls, Shaoxing stinky tofu, Zhoushan shrimp fried eel noodles, Huzhou wontons and so on. Famous dishes include: Longjing shrimp, West Lake Ulva cabbage, shrimp fried eel back, West Lake vinegar fish, rock sugar soft-shelled turtle, deboning pot roasted river eel, moss vegetable small square grill, snow cabbage big yellow croaker, yellow croaker wrapped in tofu skin, foie gras wrapped in net oil, steamed pork with lotus leaf powder, yellow croaker and sea cucumber soup, whole yellow croaker and so on.