Analysis:

Fujian cuisine is also one of the eight major cuisines, which is famous for cooking delicious food. On the basis of giving consideration to color, fragrance, taste and shape, he is especially good at fragrance and taste. Its fresh, mellow, meaty and non-greasy flavor features are unique in China's food culture.

Fujian is located in the southeast corner of China, surrounded by mountains and seas, with a mild climate and abundant rainfall all year round. In its mountainous area, trees are towering, bamboo is everywhere, and streams and rivers crisscross; Coastal areas have long coastlines and vast shallow beaches. Superior geographical conditions and rich delicacies provide unique cooking resources for Fujian cuisine. Here is rich in rice, sugarcane vegetables, melons and fruits, especially longan, litchi, citrus and other famous fruits. There are tea, mushrooms, bamboo shoots, lotus seeds and coix seed in the mountain stream, as well as delicacies such as muntjac, pheasant, partridge, river eel and stone scales. In coastal areas, seafood such as fish, shrimp, snails and mussels are abundant all the year round. According to the statistical data of Wanli period in Ming Dynasty, there were more than 270 kinds of local sea and aquatic products at that time, while according to the statistics of modern experts, there were more than 750 kinds. In the Annals of Fujian compiled in the Qing Dynasty, it was recorded that "bamboo shoots and trees are all over the world" and "fish, salt and clams are rich in green".

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten. Therefore, Fujian kitchen knife workers have the reputation of "cutting flowers like plums, shredding like hair, and being as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned. This kitchen knife is exquisite, jellyfish and shredded radish are mixed together, which makes it crisp, tender and refreshing and full of fun.

"Golden bamboo shoots with chicken paste" is a "golden bamboo shoot" in which winter bamboo shoots are cut into three hairs. Every 100g winter bamboo shoots should be cut into 500g~600g filaments with uniform length and uniform thickness. In this way, the winter bamboo shoots can be integrated with the paste made of chicken paste. After clever cooking, minced chicken and shredded bamboo shoots taste particularly good. This dish has been famous for a hundred years. Second, there are many soups and vegetables, and the changes are endless. Cai Minduo Tang has a long history, which is closely related to Fujian's rich seafood resources. Fujian cuisine has always been associated with freshness, purity and nourishing. Among all kinds of cooking methods, soup cuisine can best reflect its original flavor. Therefore, there are many soups of Fujian cuisine, which is for this purpose.

The "multi-soup" of Fujian cuisine is multi-soup. By selecting various auxiliary materials, the inherent astringency, astringency and fishy smell of different raw materials are eliminated, so that dishes of different qualities have their own characteristics after soup blending, so there is a saying that "one soup becomes ten". If the dried squid smells fishy, it must be removed by boiling, otherwise it is not suitable for making crisp and tender dishes. But once boiled, it loses its original flavor, so it is necessary to prepare squid soup separately to achieve the effect of paying equal attention to quality and taste.

When mussels are soaked in chicken soup, the fresh mussel juice is salty and needs to be processed. But if you wash it, it will be too light. Therefore, mussel meat is cut into large pieces with exquisite knives, cooked in a boiling pot until it is 80% mature, put into a soup bowl, and then washed into salty and suitable hot chicken soup. This kind of clam meat is fresh and crisp, and the chicken soup is mellow and delicious, which complement each other. Chew slowly, and the fragrance and freshness are integrated. Third, the seasoning is peculiar and unique. Fujian cuisine is sweet and sour, which is related to the rich and colorful condiments and cooking materials in Fujian. Sweet taste can remove fishy smell, sour taste is refreshing, and light taste can keep its texture fresh and pure. Famous dishes of Fujian cuisine, such as litchi meat, sweet and sour pork feet, crispy crucian carp with chopped green onion, fresh razor clam with white sauce, etc., just reflect the characteristics of sweet and sour light. Fourth, exquisite cooking, elegant and generous. The cooking skills of Fujian cuisine not only have their own characteristics, such as steaming, frying, stewing, stewing, boiling, stewing, etc., but also differ from those of frying, steaming and stewing. On the tableware, Fujian cuisine is covered with large, medium and small bowls, which is very delicate and elegant. Famous dishes such as "stir-fried tongue with Xi Shi", "steamed fish" and "Buddha jumping over the wall" clearly reflect the characteristics of Fujian cuisine. Among them, the "Buddha jumps over the wall" is particularly famous, with its fine selection of materials, rigorous processing, heavy fire work and heavy stewing utensils, making it a famous delicacy at home and abroad.

Fujian cuisine originated in Minhou County, Fujian Province, and developed from local dishes in Fuzhou, Xiamen in southern Fujian and Quanzhou in western Fujian, with Fuzhou cuisine as the main representative. Fuzhou cuisine is fresh, light and refreshing, sweet and sour, and pays special attention to the preparation of soup materials. Another characteristic is to make good use of red distiller's grains as ingredients, which has the functions of antisepsis, deodorization, fragrance enhancement, taste improvement and color matching. In practice, there are more than ten kinds of fermented grains, fermented grains, fried grains, drunk grains, fermented grains, etc., among which the most famous dishes are fried snails with light grain, drunk chicken, braised seashells with bad sauce and so on. Minnan cuisine is not only fresh and refreshing, but also famous for paying attention to ingredients and making good use of sweetness and spicy food. The most commonly used ingredients are Chili sauce, sand tea sauce, mustard sauce, orange juice and so on. Its famous dishes are "duck with sand tea", "shredded chicken with mustard tuber" and "Dragon Ball on the East Wall". Fujian cuisine is mainly salty and spicy, and most of them are peculiar to mountainous areas, such as "braised stone scales in oil" and "stir-fried ground monkeys", which have a strong mountain flavor.

"Buddha jumps over the wall" is the most famous classic dish in Fujian cuisine, which is said to have started in the Qing Dynasty. Over the past 100 years, it has enjoyed a good reputation at home and abroad and has become one of the most famous specialties in China. "Dongbi Dragon Ball" is a famous dish with unique flavor cooked with local specialties. There are several longan trees in Kaiyuan Temple, a famous temple in Quanzhou, Fujian, which has a history of more than 1000 years. Longan on the tree is a rare variety "Dongbi Longan", which is famous at home and abroad for its thin shell, small core, thick meat, crisp, sweet and special flavor.

Quanzhou, Fujian takes Dongbi longan as raw material, with lean pork, fresh shrimp, water-soaked mushrooms, water chestnut, eggs and so on. This dish is named "Dragon Ball on the East Wall" and it has become a famous local flavor dish. "Fried Xishi Tongue" is cooked with mussels, which is a specialty of Zhangxiang in Changle, Fujian. Legend has it that during the Spring and Autumn Period and the Warring States Period, after Gou Jian, the King of Yue, destroyed Wu, his wife sent someone to cheat him out, bound him with stones and sank to the bottom of the sea. Since then, a kind of mussel similar to human tongue has appeared in coastal sediments, which is said to be the tongue of Xi stone, so it is called "Xi stone tongue". Fujian people have long used this clam to make delicious food. Yu Dafu, a famous writer in 1930s, once praised Changle Xishi Tongue as a masterpiece of Fujian cuisine. Whether it is boiled, fried, mixed or stewed, the tongue of stone has a sweet and delicious taste, which is unforgettable. Zhou Lianggong said in Fujian Notes: "The painter has the ability, one product, and he is fascinated by the gods. The mistake of Fujian sea and tongue lies between the gods and the gods."

Fujian cuisine is also one of the eight major cuisines, which is famous for cooking delicious food. On the basis of giving consideration to color, fragrance, taste and shape, he is especially good at fragrance and taste. Its fresh, mellow, meaty and non-greasy flavor features are unique in China's food culture.

Fujian is located in the southeast corner of China, surrounded by mountains and seas, with a mild climate and abundant rainfall all year round. In its mountainous area, trees are towering, bamboo is everywhere, and streams and rivers crisscross; Coastal areas have long coastlines and vast shallow beaches. Superior geographical conditions and rich food provide unique cooking resources for Fujian cuisine. Here is rich in rice, sugarcane vegetables, melons and fruits, especially longan, litchi, citrus and other famous fruits. There are tea, mushrooms, bamboo shoots, lotus seeds and coix seed in the mountain stream, as well as delicacies such as muntjac, pheasant, partridge, river eel and stone scales. In coastal areas, seafood such as fish, shrimp, snails and mussels are abundant all the year round. According to the statistical data of Wanli period in Ming Dynasty, there were more than 270 kinds of local sea and aquatic products at that time, while according to the statistics of modern experts, there were more than 750 kinds. In the Annals of Fujian compiled in the Qing Dynasty, it was recorded that "bamboo shoots and trees are all over the world" and "fish, salt and clams are rich in green".

Fujian cuisine has always been famous for its fine selection of ingredients, rigorous knife work, exquisite cooking, blending and seasoning of soup and winning by taste. Its cooking skills have four obvious characteristics. First, it uses careful slicing, cutting and cutting to make raw materials with different textures thoroughly eaten. Therefore, Fujian kitchen knife workers have the reputation of "cutting flowers like plums, shredding like hair, and being as thin as paper". For example, in the cold dish "radish thorn", the thin jellyfish skin is cut into 2 ~ 3 pieces respectively, and then cut into extremely thin shreds, then cooked with shredded radish with the same thickness, cooled and seasoned. This kitchen knife is exquisite, jellyfish and shredded radish are mixed together, which makes it crisp, tender and refreshing and full of fun.

"Golden bamboo shoots with chicken paste" is a "golden bamboo shoot" in which winter bamboo shoots are cut into three hairs. Every 100g winter bamboo shoots should be cut into 500g~600g filaments with uniform length and uniform thickness. In this way, the winter bamboo shoots can be integrated with the paste made of chicken paste. After clever cooking, minced chicken and shredded bamboo shoots taste particularly good. This dish has been famous for a hundred years. Second, there are many soups and vegetables, and the changes are endless. Cai Minduo Tang has a long history, which is closely related to Fujian's rich seafood resources. Fujian cuisine has always been associated with freshness, purity and nourishing. Among all kinds of cooking methods, soup cuisine can best reflect its original flavor. Therefore, there are many soups of Fujian cuisine, which is for this purpose.

The "multi-soup" of Fujian cuisine is multi-soup. By selecting various auxiliary materials, the inherent astringency, astringency and fishy smell of different raw materials are eliminated, so that dishes of different qualities have their own characteristics after soup blending, so there is a saying that "one soup becomes ten". If the dried squid smells fishy, it must be removed by boiling, otherwise it is not suitable for making crisp and tender dishes. But once boiled, it loses its original flavor, so it is necessary to prepare squid soup separately to achieve the effect of paying equal attention to quality and taste.

When mussels are soaked in chicken soup, the fresh mussel juice is salty and needs to be processed. But if you wash it, it will be too light. Therefore, mussel meat is cut into large pieces with exquisite knives, cooked in a boiling pot until it is 80% mature, put into a soup bowl, and then washed into salty and suitable hot chicken soup. This kind of clam meat is fresh and crisp, and the chicken soup is mellow and delicious, which complement each other. Chew slowly, and the fragrance and freshness are integrated. Third, the seasoning is peculiar and unique. Fujian cuisine is sweet and sour, which is related to the rich and colorful condiments and cooking materials in Fujian. Sweet taste can remove fishy smell, sour taste is refreshing, and light taste can keep its texture fresh and pure. Famous dishes of Fujian cuisine, such as litchi meat, sweet and sour pork feet, crispy crucian carp with chopped green onion, fresh razor clam with white sauce, etc., just reflect the characteristics of sweet and sour light. Fourth, exquisite cooking, elegant and generous. The cooking skills of Fujian cuisine not only have their own characteristics, such as steaming, frying, stewing, stewing, boiling, stewing, etc., but also differ from those of frying, steaming and stewing. On the tableware, Fujian cuisine is covered with large, medium and small bowls, which is very delicate and elegant. Famous dishes such as "stir-fried tongue with Xi Shi", "steamed fish" and "Buddha jumping over the wall" clearly reflect the characteristics of Fujian cuisine. Among them, the "Buddha jumps over the wall" is particularly famous, with its fine selection of materials, rigorous processing, heavy fire work and heavy stewing utensils, making it a famous delicacy at home and abroad.

Fujian cuisine originated in Minhou County, Fujian Province, and developed from local dishes in Fuzhou, Xiamen in southern Fujian and Quanzhou in western Fujian, with Fuzhou cuisine as the main representative. Fuzhou cuisine is fresh, light and refreshing, sweet and sour, and pays special attention to the preparation of soup materials. Another characteristic is to make good use of red distiller's grains as ingredients, which has the functions of antisepsis, deodorization, fragrance enhancement, taste improvement and color matching. In practice, there are more than ten kinds of fermented grains, fermented grains, fried grains, drunk grains, fermented grains, etc., among which the most famous dishes are fried snails with light grain, drunk chicken, braised seashells with bad sauce and so on. Minnan cuisine is not only fresh and refreshing, but also famous for paying attention to ingredients and making good use of sweetness and spicy food. The most commonly used ingredients are Chili sauce, sand tea sauce, mustard sauce, orange juice and so on. Its famous dishes are "duck with sand tea", "shredded chicken with mustard tuber" and "Dragon Ball on the East Wall". Fujian cuisine is mainly salty and spicy, and most of them are peculiar to mountainous areas, such as "braised stone scales in oil" and "stir-fried ground monkeys", which have a strong mountain flavor.

"Buddha jumps over the wall" is the most famous classic dish in Fujian cuisine, which is said to have started in the Qing Dynasty. Over the past 100 years, it has enjoyed a good reputation at home and abroad and has become one of the most famous specialties in China. "Dongbi Dragon Ball" is a famous dish with unique flavor cooked with local specialties. There are several longan trees in Kaiyuan Temple, a famous temple in Quanzhou, Fujian, which has a history of more than 1000 years. Longan on the tree is a rare variety "Dongbi Longan", which is famous at home and abroad for its thin shell, small core, thick meat, crisp, sweet and special flavor.

Quanzhou, Fujian takes Dongbi longan as raw material, with lean pork, fresh shrimp, water-soaked mushrooms, water chestnut, eggs and so on. This dish is named "Dragon Ball on the East Wall" and it has become a famous local flavor dish. "Fried Xishi Tongue" is cooked with mussels, which is a specialty of Zhangxiang in Changle, Fujian. Legend has it that during the Spring and Autumn Period and the Warring States Period, after Gou Jian, the King of Yue, destroyed Wu, his wife sent someone to cheat him out, bound him with stones and sank to the bottom of the sea. Since then, a kind of mussel similar to human tongue has appeared in coastal sediments, which is said to be the tongue of Xi stone, so it is called "Xi stone tongue". Fujian people have long used this clam to make delicious food. Yu Dafu, a famous writer in 1930s, once praised Changle Xishi Tongue as a masterpiece of Fujian cuisine. Whether it is boiled, fried, mixed or stewed, the tongue of stone has a sweet and delicious taste, which is unforgettable. Zhou Lianggong said in Fujian Notes: "The painter has the ability, one product, and he is fascinated by the gods. The mistake of Fujian sea and tongue lies between the gods and the gods."

Fujian cuisine is one of the eight major cuisines in China, which is gradually formed through the integration and exchange of Han culture in the Central Plains and local ancient Yue culture. According to the cookware pottery tripod and continuous stove used by Fujian ancestors in Neolithic age preserved in Tanshishan Neolithic site in Hengxin Village, Sugarcane Town, Minhou County, it is proved that Fuzhou area has entered the cooking age from baking food 500 years ago. Fujian is a famous hometown of overseas Chinese in China. The new food varieties and some novel condiments introduced by overseas Chinese from overseas have also had an impact on enriching Fujian's food culture and enriching the contents of Fujian's cooking system. After long-term contact with overseas people, especially the people of Nanyang 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 a combination of local dishes with different flavors from Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, which is not only popular in Fuzhou, but also widely spread in eastern Fujian, central Fujian and northern Fujian.

Fujian cuisine is one of the eight major cuisines in China, which is gradually formed through the integration and exchange of Han culture in the Central Plains and local ancient Yue culture. According to the cookware pottery tripod and continuous stove used by Fujian ancestors in Neolithic age preserved in Tanshishan Neolithic site in Hengxin Village, Sugarcane Town, Minhou County, it is proved that Fuzhou area has entered the cooking age from baking food 500 years ago. Fujian is a famous hometown of overseas Chinese in China. The new food varieties and some novel condiments introduced by overseas Chinese from overseas have also had an impact on enriching Fujian's food culture and enriching the contents of Fujian's cooking system. After long-term contact with overseas people, especially the people of Nanyang 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 a combination of local dishes with different flavors from Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, which is not only popular in Fuzhou, but also widely spread in eastern Fujian, central Fujian and northern Fujian.