Fujian cuisine is represented by Minhou, Fuzhou, Xiamen and Quanzhou. Fujian is adjacent to the Strait of Taiwan Province Province, China in the east, mountainous in the northwest and rich in resources. Midges and river eels in Langqi Island, plum blossom and bamboo sheng in Changle, mussels in Zhanggang, lobsters, prawns, yellow croaker, red crab and squid along the coast of Xiamen, skinks, winter bamboo shoots and cigarettes in the upper reaches of Minjiang River provide unique materials for Fujian flavor. Fujian cuisine takes seafood as the main raw material. Exquisite production, beautiful color tone and fresh oil flavor. He is good at frying, rolling, frying and stewing, and pays attention to sweet, sour, salty and fragrant, especially the "bad" taste. Minnan cuisine, represented by Xiamen, is also fresh and light, famous for its exquisite ingredients, good use of sweet and spicy, and good at using seasonings such as Chili sauce, sand tea sauce, mustard sauce and orange juice. The latitude and longitude of Taiwan Province cuisine make good use of sweetness and pay attention to seasoning, especially the dishes dipped in sauce are more colorful and unique in flavor. West Fujian is located at the junction of Guangdong, Fujian and Jiangxi provinces, with Hakka dishes as the main food. The dishes are salty and spicy, and most of them are unique and exotic products in mountainous areas, with strong mountain flavor. Western Fujian cuisine is slightly salty and spicy, with strong mountain flavor. Generally speaking, seafood is the main ingredient, and the condiments are very diverse. In addition to general condiments, there are shrimp oil, shrimp sauce, sour apricots and so on. Among them, there are prominent "bad" smells, including red bad, white bad and drunk bad. Fujian cuisine is famous for its fine selection of ingredients, exquisite knife work, exquisite cooking, blending and seasoning of soup, winning by "taste" and cooking seafood. The taste is characterized by freshness, mellow meat flavor, non-greasy, and moderate sweetness and sourness. Fuzhou cuisine is light and sweet, with delicious soup, rich varieties and quite traditional flavor. Suitable for both north and south. Soup is known as "one soup changes into ten soups", and the cooking methods are the most common, such as sliding, steaming, frying, stewing and stewing. Famous dishes include Buddha jumping over the wall and abalone. Exquisite knife method; There are many soups and dishes, and the changes are endless; The seasoning is peculiar and the cooking is exquisite. At the same time, Fujian snacks have another advantage. They are made of all kinds of seafood treasures in coastal shoals with special seasonings, and they are delicious. Fujian's famous flavor dishes are: Buddha leaping wall, mussel chicken soup, light lobster sauce, duck slices with sand tea, seven-star fish balls, drunken chicken, fried eel, half moon sauce, fixed edge paste, vermicelli, Fuzhou noodles, fried oysters, frozen soil and sand tea barbecue. Fujian cuisine consists of Fuzhou cuisine and Minnan mountain cuisine. On behalf of the table, there are Buddha jumping wall, light-grain snails, chicken soup and mussels. Tai Chi taro chrysanthemum perch fragrant sauce whole chicken flower roll squid raw fried sea clam dragon body phoenix shrimp drunk clam meat light rotten snail slices

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One of the eight famous dishes of Fujian cuisine, Fuzhou cuisine and Minnan cuisine: Buddha jumps over the wall.

Fujian cuisine has two obvious characteristics, one is good at cooking seafood, and the other is that it retains some ancient cooking methods in cooking skills. This can be seen from the unique "sturgeon rice" and "meat swallow" in Fujian. In terms of cooking skills, Cantonese cuisine retains many ancient methods, such as salt roasting, wine roasting, pot roasting and eating raw fish and shrimp (such as raw fish, raw shrimp, drunken shrimp) and so on. There is also an introduction to let you choose Fujian cuisine (Fujian cuisine), which is composed of local dishes such as Fuzhou, Quanzhou and Xiamen. Because Fujian is offshore, the cooking materials are mostly seafood. Fujian cuisine is characterized by more soup. Cooking with simmering and rotten cooking is the most prominent, emphasizing knife work. The taste is slightly light, sweet and sour. Buddha jumps over the wall, snowflake chicken and Tai Chi prawns are all delicious dishes in Fujian cuisine.