Fujian Cuisine 闽菜

The characteristics of Fujian cuisine

Ingredients of seafood and mountain delicacies
（烹饪原料以海鲜和山珍为主）

Fine slicing techniques （刀工巧妙，一切服从于味） Various soup and broth （汤菜考究，变化无穷） Exquisite culinary art （烹调细腻，特别注意调味）
3) A wide variety of seasonings are used, with unique characteristics.
4) Dishes are meticulously prepared, refined and graceful.
5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.
Litchi Pulp(荔枝肉)
A famous 300-year-old Fuzhou dish, it uses baked fine pork slices and is served with tomato sauce, vinegar, sugar and soy sauce.
Dried vegetable 菜干扣肉 pork
Cooking characteristics

South Fujian dishes（闽南） :
in Xiamen,Quanzhou,Zha ngzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, (辣 椒酱), and orange juice as flavorings.
Oily Scallion Cakes (yó u cōng guǒ 油葱馃)
On middle autumn's day, local people has the old custom of sacrificing salty cakes to ancestors. ? It is said that when a family steamed this sacrifice, the child lifted the cover of bamboo steamer and saw a half-ripe salty cake.
N ota ble dishe s :
Bak kut teh 肉骨茶
Meat filled longan fruit 东壁龙珠
N ota ble dishe s :
thecharacteristicsoffujiancuisine?ingredientsofseafoodandmountaindelicacies?fineslicingtechniques?varioussoupandbroth?exquisiteculinaryart烹饪原料以海鲜和山珍为主刀工巧妙一切服从于味汤菜考究变化无穷烹调细腻特别注意调味fujiancuisinehavethefollowingcharacteristics
After the taro cool down, people sometimes add chopped kernels (果仁), cherry on the surface, decorated with cherry in the poi(芋泥制品) on Tai Chi pattern, the food comes from this.
Generally speaking, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.
The characteristic snacks
During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spreaded to other parts of China.


Tusundong (土笋冻)
Tusundong is a jelly made of marine products. ? Tu Sun can be made into jelly because they have gelatins. It is annelid with a scientific name of Sipuncula. With a length of two or three inches, it has bowels and a heart organ. After being boiled, the gelatins it contains will dissolve into water. Then it will become gelatinous after being cooled. ? Now it has been one of the key cold dishes in large and small banquets.
Buddha jumps over the wall
佛跳墙
Tai Chi Taro(太极芋泥 )
Tai Chi Taro(太极芋泥 ) is cooking taro(芋头) nut and pressed into mud, adding sugar, eggs , water and oil.
Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China
Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiān wèi“, as well as retaining the original flavour of the main ingredients instead of masking them
Oyster Cake(海蛎抱蛋)
A famous dish from Zhangzhou, it mixes sprats(海蛎)with eggs, meat, spring onions( 葱), sugar and salt, then everything is fried in a hot pan. Tasty sauce and caraway seeds are served with it.
Cooking characteristics
Fuzhou dishes（福州）
quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour.闽菜ຫໍສະໝຸດ Fujian Cuisine
Information
1.The history of Fujian cuisine 2.Cooking characteristics 3.The characteristic snacks
Fujian cuisine, also called Min Cai（闽 菜） for short, holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty (1127-1279).
Spring Rolls (春卷)
Use flour to cover bean sprouts(豆芽), leeks(韭菜), bean curd(豆腐)and meat slices, spring onion and bamboo slices. Deep-fry the rolls in hot oil. You can mix king prawn(大虾), duck and other animals’ meat in the rolls.
Drunk ribs醉排骨
Drunk ribs of fuzhou is the traditional dish, when the local people celebrating the feast, almost every family can do this dish, adult and children love to eat .
Cuisine Features
Fujian Cuisine have the following characteristics: 1) Chefs are skilled in the use of a kitchen knife, full of interest.
2) The Fujian people are peculiar about soup, which is full of changes.
Popular
Cooking characteristics
West Fujian dishes（闽西） are salty and hot, prevailing in Hakka region(客家族) with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad.
There are also many other good dishes,such as Swill Rabbit (兔肉)，Hong Cao Cui Xiang Chicken (红糟醉香鸡)
Seven star fish balls 七星肉丸
It is a famous Fujian soup dish. It is fish, lean pork, dried shrimp as main raw material.
Buddha Jumps 佛跳墙 over the Wall
This is Fujian cuisine of the first sea food and poultry Banquet dish. It has been one hundred years of history.

Contains over 30 ingredients, including shark‘s fin鱼翅, abalone鲍鱼, sea slug 海参, dried scallops干 贝, duck, chicken breast, pig's trotters, mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked the aroma lingers, and that after smelling the aroma, a monk forgot his vegetarian vows and leapt over the wall to acquire some.
Dried vegetables is specialty products in Yongding of Fujian County Yongding dried vegetables pork cooked wtih meat dishes, smell fragrant, tender crisp, mellow.