Fujian cuisine is one of the eight major cuisines in China, which was formed by the mixture of Han culture in the Central Plains and ancient Yue ethnic culture in Fujian. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Minxian County, Fuzhou, Fujian Province, and later developed into three schools: Fuzhou, South of Fujian and West of Fujian, that is, Fuzhou cuisine in a broad sense. As the people of Fujian often travel to and from the sea, the eating custom has gradually formed a unique cuisine with open characteristics. Fujian cuisine is famous for cooking delicacies. Soup is the essence of Fujian cuisine, and there is a description of Fujian cuisine: one soup with ten varieties.
Fujian cuisine is characterized by clear soup and dishes, light taste and crispy fried food. It is good at cooking seafood delicacies. Its cooking techniques are characterized by steaming, stir-frying, quick-frying, simmering, oil-frying and stewing.
As early as after the "Yongjia Rebellion" in the Jins and Southern & Northern Dynasties, a large number of well-dressed scholars in the Central Plains entered Fujian, bringing the advanced technologies and culture of the Central Plains, which mixed and exchanged with the ancient Yue culture of Fujian, promoted the local development. In the late Tang and the Five Dynasties, the Wang Shenzhi brothers from Gushi, Guangzhou, Henan Province, led troops into Fujian to establish the “State of Min”, which played a positive role in promoting the further development and prosperity of Fujian culinary culture.
At the end of the Qing Dynasty and the beginning of the Republic of China, Fujian successively emerged a number of famous restaurants with local characteristics and famous chefs with high culinary skills.
Mindong (the Eastern Fujian)
The flavor of Fujian cuisine is represented by Fuzhou cuisine, which is also the main body of Fujian cuisine. Fuzhou cuisine is not only popular between Fujian and Taiwan areas, but also popular in other domestic areas and throughout the Chinatowns overseas.
Minnan (the Southern Fujian)
Mainly refers to the Xiamen, Quanzhou and Zhangzhou zones. Minnan cuisine is popular in southern Fujian, Taiwan as well as parts of Southeast Asian areas. The taste of Minnan cuisine has the characteristics of freshness and lightness, which is similar to Chaozhou cuisine, but mainly seafood and seafood processed food.
Minxi (the Western Fujian)
Minxi cuisine is also known as the Changting Charm, represented by Longyan dishes, and is mainly popular in western Fujian. Minxi cuisine is similar to the Hakka style of Guangdong cuisine.
Minzhong (the Central Fujian)
Minzhong cuisine is represented by the dishes of Sanming and Shaxian. Minzhong cuisine is mainly popular in Sanming area.
Minbei (the Northern Fujian)
Minbei cuisine is represented by the dishes of Nanping, and is mainly popular in northern Fujian.
Puxian cuisine is represented by the dishes of Putian, and is mainly popular in Puxian area.
|English||Traditional Chinese||Simplified Chinese||Pinyin||Pe̍h-ōe-jī||Description|
|Bak kut teh||肉骨茶||肉骨茶||ròu gŭ chá||bah-kut-tê||Literally means "meat bone tea". A soup of pork ribs simmered in a broth of herbs and spices including star anise]], cinnamon, cloves and garlic. It is usually eaten with rice or noodles.|
|Banmian||板面||板面||bǎnmiàn||Flat-shaped egg noodle soup|
|Braised frog||黄燜田雞||黄焖田鸡||huáng mèn tiánjī||Frog braised in wine|
|Buddha Jumps Over the Wall||佛跳牆||佛跳墙||fó tiào qiáng||hu̍t-thiàu-chhiûⁿ||Contains over 30 ingredients, including shark's fin, abalone, sea slug, dried scallops, 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 upon detecting the smell, a Buddhist monk forgot his vow to be a vegetarian and leapt over a wall to taste the dish.|
|Clams in chicken soup||雞湯汆海蚌||鸡汤汆海蚌||jī tāng cuān hǎibàng||Clams cooked in chicken stock|
|Crispy skin fish rolls||脆皮魚卷||脆皮鱼卷||cuìpí yú juǎn||Fried bean curd skin with fish fillings|
|Dried scallop with radish||干貝蘿蔔||干贝萝卜||gānbèi luóbò||White radish steamed with conpoy (dried scallop) and Chinese ham|
|Drunken ribs||醉排骨||醉排骨||zuì páigǔ||Pork ribs marinated in wine|
|Eastern Wall Dragon Pearls||東壁龍珠||东壁龙珠||dōng bì lóngzhū||Longan fruit with meat fillings|
|Five Colours Pearls||五彩珍珠扣||五彩珍珠扣||wǔ cǎi zhēnzhū kòu||Squid braised with vegetables|
|Five Colours Shrimp||五彩蝦松||五彩虾松||wǔ cǎi xiā sōng||Stir-fried diced shrimp and vegetables|
|Fragrant snails in wine||淡糟香螺片||淡糟香螺片||dàn zāo xiāng luó piàn||wine lees|
|Meat strips with green pepper||青椒肉絲||青椒肉丝||qīng jiāo ròu sī||Pork strips with green pepper. It has been adapted to become "pepper steak" in American Chinese cuisine.|
|Min sheng guo||閩生果||闽生果||mǐn shēng guǒ||Stir-fried raw peanuts|
|Misua / mee sua||麵線||面线||miàn xiàn||mī-sòaⁿ||A thin variety of Chinese noodles made from wheat flour|
|Ngo hiang||五香||五香||wǔ xiāng||ngó͘-hiong||Fried roll in five-spice powder filled with minced pork and vegetables. Also known as quekiam or kikiam (a localised pronunciation in the Philippines) and lor bak in places such as Indonesia, Malaysia and Singapore.|
|Oyster omelette||蚵仔煎||蚵仔煎||hé zǎi jiān||ô-á-chian||Omelette with oyster filling|
|Popiah / Lunpiah||薄餅/潤餅||薄饼/润饼||báobǐng/rùnbǐng||pȯh-piáⁿ||Crepe with bean sauce or soy sauce filling|
|Red wine chicken||紅糟雞||红糟鸡||hóng zāo jī||Chicken cooked in red yeast rice|
|Stuffed fish balls||包心魚丸||包心鱼丸||bāo xīn yúwán||Fish balls filled with meat|
|Yanpi||燕皮||燕皮||yàn pí||A thin wrapper made with large proportions of lean pork|
Special snacks include:
Fish Ball 鱼丸
Taro Paste 芋泥
Guo Bian Hu (pot-edge Baked Paste Soup) 锅边糊
Taro Pastry 芋果
Nine-layered Pastry 九层果
Dried Meat Floss 肉松
Scallion Meat Pie 葱肉饼
Yan Pi (meat Floss And Vermicelli Made Flat Noodle Pieces) 燕皮
Xian Noodle (hand-pulled Thin Noodles) 线面Spring Roll 春卷