Fujian Province is located in the southeast of China, facing the sea, shouldering mountains, with humid climate, abundant rainfall, evergreen land and spring-like seasons. Coastal areas have long coastlines and vast shallow beaches. There are many seafood products such as fish, shrimp, snails, mussels, sturgeons and oysters all year round. The vast river plain is rich in rice, sucrose, vegetables and flowers, especially litchi, longan and citrus.
Tea, mushrooms, bamboo shoots, glutinous rice, deer, fish scales, eels, turtles, pangolins and other delicacies abound in the forest stream. In Fujian Tongzhi, there are "tea buds all over the mountain", "fish, salt and mussels are rich in blue sky", "two messengers have all rivers flowing into the sea, and fish and shrimps enter the market for free", and "frogs, mussels, mussels are full of delicious seafood", all of which are highly praised by the ancients for the richness of the Bohai Sea.
The people of Fujian make use of these unique resources to cook delicious dishes, and gradually form a unique Fujian cuisine.
Fujian cuisine, fine selection of materials, rigorous knife work; Pay attention to the heat and the soup; I like to use condiments, and my taste is changeable. The flavor of Fujian cuisine represented by Fuzhou cuisine is also the main body of Fujian cuisine. It is not only popular in Fujian and Taiwan, but also a representative of Fujian cuisine everywhere in Chinatown at home and abroad. It is also known as "Fuzhou cuisine is fragrant all over the world, and the food culture has been passed down through the ages". Fine selection of materials and rigorous knife work; Pay attention to the heat and the soup; Like to use condiments, the taste is changeable, showing four distinct characteristics: First, the knife method is clever and interesting, known as silk as hair and thin as paper, and there are famous dishes such as fried snails. Secondly, there are many kinds of soup dishes with endless changes, which is known as "one soup changes ten times", the most famous of which is the Buddha jumping over the wall. Third, the seasoning is unique. The seasonings of Fujian cuisine tend to be sweet and sour, and sweet and sour are better, such as litchi meat and drunken spareribs. This eating habit is related to the fact that cooking materials are mostly taken from delicacies. Make good use of sugar, use sweetness to remove fishy smell; Clever use of vinegar to make it sweet and sour; If the taste is light, it can maintain its original flavor, and it is famous for being sweet but not greasy, sour but not astringent, light but not thin; Also make good use of red distiller's grains, shrimp oil, sand tea, Chili sauce, fruit juice and other condiments, with unique style and style. Fourth, cooking is exquisite, elegant and generous, and the techniques of frying, steaming and stewing are the most prominent. Edible utensils are unique, mostly small and exquisite, simple and generous, large, medium and small bowls, which further embodies the elegant, light and beautiful pattern and style.
Five representative dishes: Buddha jumps over the wall, mussel chicken soup, light fragrant spiral slices, litchi meat and drunken chicken. Representatives of five bowls: Tai Chi taro paste, pot stickers, meatballs, fish balls and flat meat swallows. Represented by Quanzhou cuisine and Zhangzhou cuisine, it is mainly popular in southern Fujian and Taiwan Province Province.
Minnan chefs are fresh and cool, and they are good at using Chili sauce and mustard sauce. Representatives of Minnan cuisine include seafood, medicated diet and Nanputuo vegetarian dishes. The biggest feature of Minnan medicinal diet is to construct medicinal diet with seafood, and to cook excellent, fresh and complete food and nourishing dishes according to the local special natural premise and seasonal changes. Nanputuo vegetarian dishes come from Nanputuo Temple, a famous temple with a history of thousands of years. It is a typical traditional temple vegetarian dish, with rice flour, bean products, vegetables, konjac and fungus as the main ingredients. There are over 40 kinds of famous dishes. Each dish is named after its color, such as "colored flowers to welcome guests", its main ingredient, such as "double mushrooms fighting beauty" or its shape, such as "half moon". Minnan cuisine also includes local charming snacks, whether it is seafood such as fried oysters, fish balls, scallion snails, soup and blood clams, or roasted meat brown, crisp pigeons, beef brisket seeds, fried five noses and so on. Or some hungry onion fruits, leek boxes, thin biscuits, batter, etc. , are mouth watering, want to eat a meal.
Zhangzhou is a branch of Minnan cuisine with distinctive features. In Longhai, Zhangbei District, there are distinctive stone-coded spiced dishes, Zhangzhou noodles, Zhangzhou pot-side paste, chicken fetus, Hakka dishes near the west of Zhangzhou, special peace pillow cakes and fried kway teow, among which tofu is also a major feature. Zhao in Yundong pays attention to the freshness of raw materials, and seafood platters, cat porridge, Wonton Noodles, small rolls of leeks, asparagus duck and scallop soup are also unique. Also known as Changting verve. Longyan cuisine, as the representative, is mainly popular in western Fujian. Closer to the Hakka charm of Cantonese cuisine.
West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main body and rare products unique to mountainous areas as raw materials. It is unique in dense mountainous areas, with thick, light and nourishing soup. Representative dishes are potatoes and taro, such as soft and delicious taro jiaozi, taro buns, fried snow potatoes, fried potato cakes, fried potato balls, taro cakes, steamed taro and fried taro. Wild vegetables include: Pulsatilla chinensis, Ramulus Cinnamomi, Kuzhai Decoction, Fried Portulaca oleracea, Paederia asiatica, Fried Marigold, Toona sinensis, Wild Amaranth, Fried Broccoli, etc. Melon beans include: wax gourd pot, brewed bitter gourd, crisp cucumber, pumpkin soup, pumpkin bottle, dog claw bean, arhat bean, fried bitter gourd, brewed green pepper and so on. The diet includes: rice made from Redmi or millet, sorghum millet, wheat cereal, first millet cereal, etc. Nanping cuisine, as the representative, is mainly popular in northern Fujian.
Northern Fujian is rich in specialties, with a long history and profound cultural background. This is a place where many delicious foods are produced. Rich mountain forest resources and humid subtropical climate provide rich preconditions for the production of various delicacies in northern Fujian. Mushrooms, Lentinus edodes, bamboo shoots, Jianlian, Coix seed and other special products and game such as rabbits, wild goats, muntjac and snakes are all top-grade raw materials of food. The main representative dishes are Fuxi Bagua Banquet, Wengong Banquet, Man Ting Banquet, Snake Banquet, Tea Banquet, Rinsed Rabbit Meat, Smoked Goose, Dried Carp, Dragon Wind Soup, Snacks, Stir-fried Winter Bamboo Shoots, Chrysanthemum Fish, Double-Money Eggs, Chicken with Tomato Juice, Jian 'ou Duck, and xia yang Sweet clover Cake. Represented by Sanming and Shaxian cuisine, it is mainly popular in Sanming area.
Minzhong cuisine is famous for its unique charm, exquisite workmanship, diverse varieties and economical benefits, among which snacks account for the majority. One of the most famous is Shaxian snack. There are more than 260 kinds of snacks in Shaxian, and more than 47 kinds are listed all the year round, forming a series of flat food (meat), tofu, Shao Shao, taro and beef offal. Its representatives include roasted meat, flat meat, Xiamao taro dumplings, dried mud fish powder, fish balls, sincere tofu balls, rice frozen skin, rice frozen cakes, pistachios and so on. Putian cuisine, as the representative, is mainly popular in Puxian area.
Puxian cuisine is characterized by its pastoral flavor, which mainly includes pork belly, stir-fried four-powder, white-cut mutton, stewed tofu, stewed pig's trotters with Huilicao, frozen bamboo shoots, Putian (Xinghua) rice noodles, Putian (Jiangkou) noodles, Putian (Xitianwei) flat food, hot and sour squid soup, Tianjiuwan stewed meat and cross street fried buns.