Fujian flavor, also known as "Fujian cuisine", has gradually formed through the mixing and exchange of Han culture and local ancient Yue culture in the Central Plains. Min cuisine originated in Minhou County, Fujian Province. Fujian flavor has three genres: Fuzhou, Southern Fujian and Western Fujian.
Buddha jumped off the wall
Fuzhou cuisine is the main body of Fujian cuisine: Fuzhou cuisine includes Quanzhou cuisine and Xiamen cuisine; Make good use of red rotten, pay attention to the soup, the dishes are refreshing, tender, elegant, more sour and sweet, soup dishes mostly.
Representative dishes include: "Buddha Jumping off the Wall", "Fried Eel", "Light And Fresh Bamboo Clams", "Chicken Silk Bird's Nest" and other dishes.
Badly fried eels
Minnan cuisine, including the Area of Zhangzhou: Pays attention to seasoning, has the characteristics of freshness, tenderness and lightness, and is known for its good use of spicy. There are unique features in the use of sand tea, mustard, orange juice, Chinese herbs, nuts and so on.
Representative famous dishes: there are "Dongyu Dragon Ball", "Steamed After-the-Fish", "Stir-fried Shacha Beef", "Roasted Hoof Tendon with Green Onion", "Angelica Beef Brisket", "Jiahe Crispy Chicken" and other dishes.
Steamed after-strength fish
Fujian western cuisine, including Changting and the southwest region: it is salty and spicy, with fresh, fragrant and mellow characteristics, known for cooking mountain rare game, slightly salty and oily, and more prominent in the use of spicy.
Representative dishes include dishes such as "oil braised stone scales" and "stir-fried ground monkeys", which have a strong mountain and rural color.
Oil braised stone scales
Fujian flavor has the following four distinctive characteristics:
(1) The knife is ingenious and interesting. It is known as a flower like a lychee, a shredded like a hair, and a sheet as thin as paper.
(2) The soup is exquisite and the changes are endless. Fujian cuisine is not only "heavy soup" and "no soup is not OK", but also has the reputation of "one soup and ten changes". For example, after making "three mushroom soups" with chicken, beef and ham, according to the needs of cooking dishes, it is also necessary to choose a kind of sauce from raw materials such as dried scallops, squid, red squid, Materia Medica, plum dried vegetables, Longjing tea leaves or night flowers, and mix them into the three mushroom soups to change the taste of the soup, giving people a new feeling of soup alcohol, material aroma and taste.
Broth
(3) The seasoning is peculiar and unique. The seasoning of Fujian cuisine is sweet, sour and light. Its good use of sugar sweet to remove fishy; Clever use of vinegar sweet and sour; If the taste is light, it can maintain the original taste, and it is famous for its sweetness but not greasy, sour but not steep, light but not thin. Fujian cuisine is also made of red slush, shrimp oil, sand tea, chili sauce, sauce and other seasonings, with a unique style.
Abalone in sauce
(4) The cooking is delicate, elegant and generous. The cooking technique is known for stir-frying, steaming and simmering, and its selection of ingredients and seasoning is fine, and the foaming is appropriate and the heat is suitable. The edible utensils are unique, mostly using small and exquisite, simple and generous large, medium and small lid bowls, which more and more reflect the elegant, lightweight and beautiful style and style.
Fujian cuisine has a variety of cooking methods, not only unique in boiling, stewing, stewing, etc., but also good at stir-frying, steaming, simmering and other techniques.
Pictographic dim sum
Representative dishes are: such as Fujian cuisine "ringing meat", the texture is crisp, slightly sour and sweet, and there are some slight noises when eating, so it is named.
"Oil braised stone scales", the color is oily yellow, tender and sweet, mellow and delicious.
Ring the bell meat
Simmered dishes of Fujian cuisine: with soft and smooth, soft rotten meat aroma, rich and mellow, flavorful, edible but not greasy seductive charm, the famous Chinese and foreign "Buddha jumping off the wall", is its representative dish.
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References: (Introduction to Chinese Cuisine) edited by Wang Xiaomin
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