Pay attention to the freshness of the soup, and be good at all kinds of delicacies from the mountains and seas; Southern Fujian cuisine (Quanzhou, Xiamen, Zhangzhou) pays attention to seasoning, heavy fresh and fragrant; Western Fujian cuisine (Changting, Ninghua area) is salty and spicy, and most of the cooking is mountain delicacies, especially the flavor of the mountainous area. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 Therefore, Fujian cuisine has three major characteristics, one is good at red grains seasoning, the second is good at making soup, and the third is long at using sweet and sour.

In addition to the signature dish "Buddha jumping over the wall", Fujian cuisine also has Fuzhou fish balls, Dingbian paste, Zhangzhou lo mein, Putian lo mein, oyster fried, Shaxian mixed noodles, flat food, Xiamen sand tea noodles, noodle batter, Minnan salty rice, Xinghua rice noodles, lychee meat, Wuliuju (Wuliuju) [1], white snow chicken, Min Shengguo, drunken pork ribs, red fish steak, Changting dried tofu and so on, all have unique flavors.

Soup is the essence of Fujian cuisine, known as a soup with ten changes. According to the research of Tanshi Mountain Cultural Site, the Min people had the tradition of eating seafood and making soup more than 5,000 years ago. Fujian is like spring all year round, and such a climate is suitable for making soup.

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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." 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 lees with a 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" 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. On the basis of inheriting traditional skills, 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.

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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. While creating many famous dishes, these famous restaurants have also accompanied Zheng Chunfa, Chen Shuimei, Qiang Zugan, Huang Huiliu, Hu Xizhuang, Yang Simei, Chen Binding, Zhao Xiulu, Zhu Yisong, Yao Kuanyu, Zheng Yuchun, Qiang Mugen, Qiang Ququ and other Fujian cuisine masters at home and abroad.

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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, and its dishes are characterized by refreshing, fresh and tender, light and elegant, 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.

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According to the Neolithic site of Tanshi Mountain in Hengxin Village, Sugarcane Town, Minhou County, the Neolithic pottery and connecting stoves used by Fujian ancestors in the Neolithic period in the Neolithic period of Tanshi Mountain, Minhou County, it is proved that the Fuzhou area has entered the era of cooking food from roasting food 5,000 years ago.

Fujian Province is located in the southeast of China, facing the sea and backing the mountains, with a humid climate, abundant rainfall, evergreen land, and spring all year round. The coastal area has a long coastline, a vast shallow beach, and seafood products such as fish, shrimp, snails, mussels, sturgeons, and oysters are endless all year round. The vast river plain is rich in rice, cane sugar, vegetables, flowers and fruits, especially lychee, longan, citrus and other good fruits are famous at home and abroad.

The mountains, forests and streams are rich in tea, shiitake mushrooms, bamboo shoots, Hui rice, deer, stone scales, river eels, soft-shelled turtles, pangolins and other mountain delicacies. "Fujian Tongzhi" has poems such as "Tea shoots, mountains and trees are all over the world", "Fish and salt mirages and clams are rich and green", "Two letters and tides are connected to the sky, and fish and shrimp enter the market regardless of money", "Frogs, cockles, clams, and Xi Shi tongues, people have sweet and fresh seafood" and other poems, which are the high praise of the ancients for the richness of Fujian Sea.

The people of Fujian have made use of these unique resources to cook delicacies that are popular among the people, and have gradually formed a unique Fujian cuisine.

Fujian cuisine, fine material selection, rigorous knife work; Pay attention to the heat and pay attention to the soup; I like to use condiments, and the taste is changeable.

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The flavor of Fujian cuisine, represented by Fuzhou cuisine, is also the main body of Fujian cuisine, which is not only popular in Fujian and Taiwan, but also the representative of Fujian cuisine that can be seen everywhere in Chinatowns at home and abroad.