Fujian cuisine is refreshing, tender and elegant, and its elegant and beautiful style is like everyone in the boudoir in ancient times. What about wine? He can be too varied, whether he can be bold and free, or he can be gentle. When Fujian cuisine meets wine, he only needs to show a gentle and personable side like a bookworm. Because, since ancient times, the talent is beautiful, and the young lady is a good match.
1. Characteristics of Fujian cuisine
Fujian cuisine is composed of local dishes with different flavors from Fuzhou, Southern Fujian and Western Fujian, and Fuzhou cuisine is the mainstream. Fujian cuisine is finely selected, the knife work is rigorous, the soup is emphasized, and the sugar, vinegar and red rotten condiments are used well, showing 4 distinctive features:
One is the skillful knife workmanship, interesting in taste, known for the reputation of shredding like hair, thin as paper, and more famous dishes such as light and fragrant snails;
Second, there are many soup dishes, endless changes, known as "one soup and ten changes", the most famous such as Buddha jumping off the wall, chicken soup and sea mussels;
Third, the seasoning is peculiar, the seasoning of Fujian cuisine is sweet, sour and light, which is mainly because Fujian cuisine makes good use of mountain treasures and seafood as raw materials, these seasonings can be fishy, and can also maintain the original taste of food, such as the more famous sour and sweet representative dish lychee meat, drunken ribs, etc.;
Fourth, the cooking is delicate, elegant and generous, with the most prominent stir-frying, steaming and simmering technology, and the edible utensils are mostly small and exquisite, simple and generous lid bowls, which more and more reflect the elegant, light and beautiful pattern and style.
In general, the style of Fujian cuisine is characterized by freshness, tenderness and elegance, mostly soup dishes.
2. The principle of collocation of Fujian cuisine and wine
The raw materials of Fujian cuisine are mostly selected from mountain treasures and seafood, which are mainly based on highlighting the taste of the ingredients themselves, and there is less human intervention in the later stage, and the taste is biased towards light and elegant, and sometimes the taste is sweet and sour. Therefore, most dishes can be paired with fresh and refreshing white wine (specific analysis, not all Fujian dishes should be paired with white wine, some dishes can also be paired with red wine). Because white wine is basically less tannin-free, the wine body is light, and the light taste of the dish will not conflict with each other; and the white wine generally has a prominent aroma of flowers and fruits, which complements the elegant aroma of the dish; finally, most of the white wine has a high acidity, which can help remove the fishiness of the food and can also bring out the umami taste of the food.
3. Specific collocation suggestions for Fujian cuisine and wine
(1) Buddha jumps off the wall
Buddha jumping off the wall is one of the dishes of the state banquet, and it is also a well-known dish at home and abroad. According to legend, it was developed by the owner of The Juchun Garden Restaurant in Fuzhou during the Light Years of the Qing Dynasty. The dish is a unique method, the sea cucumber, abalone, shark fin, dried scallops and other 18 kinds of rare ingredients are fried, stir-fried, cooked, fried and other methods to get the ingredients ready, and then put together in the Shaoxing wine altar and simmered over low heat. This dish is not a shoddily smorgasbord, but it is soft and crispy, the soup is thick and delicious, and the meat is not greasy, and it is rich in nutrition. The simple "red wine with red meat, white wine with white meat" is no longer suitable for this dish, because the dish has both red meat and white meat, but considering the meaty but elegant characteristics of the dish, you can consider pairing it with a clean, refreshing, lively and mineral white wine (chablis). Fresh and lively and naturally high acidity of Chablis white wine is very appetizing, can be fully prepared for tasting the fresh aroma of dishes; in addition, Chablis white wine, although the wine body is lighter, it is rich in aroma and has a long aftertaste, adding a chic flavor to the full mouth of the Taste Buddha when jumping off the wall.
(2) Lychee meat
"Three hundred lychees a day, do not quit being a Lingnanian", Fujian lychee A world, "lychee meat" is a traditional dish with Fujian characteristics that borrows the fame of lychees. Lychee meat has a history of 200 to 300 years, and is named because the raw materials include white water chestnut (a kind of black-skinned white meat grown in the south, sweet and crisp fruit) and lean pork cut into cross flower knives, which are cooked like lychees. In fact, this dish is not only very similar to lychee in shape, but also has a similar taste, just as sweet and sour, and the taste is smooth and crisp. Lychee meat has a balanced and soft sweet and sour taste, and it is recommended to accompany the semi-dry qiongyao pulp white wine (gewurztraminer). QiongYao pulp has a strong aroma of lychee, grape, rose and other fragrances, echoing the name "lychee meat"; in addition, sweet dishes with sweet wines are also a classic combination, which can bring taste enjoyment.
(3) Seven-star fish balls
Seven star fish balls is one of the famous soup dishes in Fujian, using fish, pork, dried shrimp as the main raw materials, after picking meat, washing, chopping and boiling, the color is white, elastic, fragrant and loose, sweet and smooth. The most important step in making fish balls is in chopping, the finer the fish meat is chopped, the better, you can increase the amount of water served by the fish puree, so that the fish balls produced are tender and smooth, on the contrary, if the fish meat is cut too rough, the stickiness of the fish mud will not be enough, and the extruded fish balls are not smooth, the shape is not beautiful, and the taste is not good. The taste of this dish is very light, the main ingredient is fish, shrimp and other "white meat", it is recommended to accompany the sour Sauvignon blanc (sauvignon blanc). Mainly because Sauvignon Blanc white wine has a very fresh and natural high acidity, can be fishy; and Sauvignon Blanc has a very strong grassy, citrus aroma, with a smooth and sweet fish ball paired with a different flavor; Sauvignon Blanc wine body is also relatively light, will not destroy the light taste of fish balls.
(4) Yuxibu duck
Youxi Bu duck is a specialty dish of Youxi in Fujian Province. The so-called "Bu Duck", that is, a duck smoked with rice and tea leaves drizzled with lard, with a smoky unique aroma, is an indispensable delicacy for youxi's local New Year festivals, weddings and birthdays. The method of this dish is to first cook the duck and sprinkle it with fine salt while it is hot; then put the duck on the dry iron pot of rice and tea leaves, cover the pot lid, and surround the gap between the lid with a damp cloth; then burn the middle of the pot to slowly burn the rice and tea leaves in the pot into smoke and smoke through the whole duck; when the smoke from the gap in the pot lid turns from white to yellow, the duck is already smoked. Yuxibu duck is tooth yellow, shiny oil, fragrant, and dipped in garlic vinegar, the flavor is more complex and charming. This dish is recommended with sparkling wines such as champagne. Because champagne is very acidic, it can be degreasing and appetizing; and champagne has obvious biscuits, bread, toast and other flavors, which can play a complementary role in flavor when paired with the smoky flavor of Yuxibu duck.
(5) Liver flowers
Liver flower is a famous flavor snack in the Hakka region, mainly distributed around Changting County in Fujian Province. Liver flowers are mainly made of pork liver and sweet potatoes, steamed and wrapped in gluten, and then fried in oil until golden brown. Liver flowers are characterized by golden color, crispy on the outside and soft on the inside, and not greasy when eaten. The taste is both salty and sweet, crispy and delicious. Because this is a sweet and savoury fried snack, fresh and crispy, it is recommended to accompany the semi-dry white wine chenin blanc in cool climates. These Bai Shi Nan white wines are very acidic, fresh in taste, appetizing and degreasing, and in addition, there is no mistake in pairing a slightly sweet bai shi nan with sweet and salty taste, because the combination of sweet and salty can bring subjective pleasure.
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