Fujian cuisine is one of the eight major cuisines in China, which is gradually formed through the blending and exchange of Han culture in the Central Plains and local ancient Yue culture. Fujian cuisine is based on Fuzhou cuisine, and then integrates local flavor dishes such as eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian. After long-term contact with overseas people, especially those in Nansha Islands, Fujian people's overseas food customs gradually penetrated into Fujian people's food life, thus making Fujian cuisine a unique open cuisine. Fujian cuisine is famous for cooking delicious food. On the basis of good color, fragrance and shape, he is especially good at "fragrance" and "taste". Its fresh, mellow, meaty but not greasy style and wide soup road have a unique position in the cooking garden.
Fujian cuisine will not be introduced here. I believe many people must know something about Fujian cuisine. Next, I would like to introduce a unique snack in our hometown, Bagan in western Fujian. I believe some of you have never eaten. Eight dried foods in western Fujian are eight kinds of dried foods with unique flavor in western Fujian, including Liancheng Dried Sweet Potato, Wuping Dried Pig Gallbladder, Mingxi Dried Meat, Ninghua Dried Rat, Shanghang Dried Radish, Yongding Dried Vegetable, Liu Qing Dried Bamboo Shoots and Changting Dried Tofu.