Fujian cuisine is one of the eight major cuisines in China, which has gradually taken shape through the mixing and exchange of Han culture in the Central Plains and the local ancient Yue culture. Fujian cuisine is based on Fuzhou cuisine, and later integrated with the local flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian. After long-term exchanges with overseas people, especially the people of the Nanyang Islands, the overseas food customs have gradually penetrated into the food life of the Fujian people, so that Fujian cuisine has become a unique cuisine with open characteristics. Fujian cuisine is famous for cooking mountain treasures and seafood, on the basis of excellent color and flavor, especially "fragrant" and "taste", its fresh, mellow, meaty, non-greasy style characteristics, as well as the characteristics of a wide range of soup roads, is unique in the cooking altar garden.
Fujian cuisine is one of the eight major cuisines in China, originating in Fuzhou, represented by Fuzhou Fujian cuisine, Fujian cuisine is actually Fuzhou cuisine as the main body, representing the culture of Fujian cuisine. Fujian cuisine originated in Fuzhou, Fujian Province, and formed three schools of Fuzhou, Southern Fujian and Western Fujian in later development. Fuzhou cuisine is light and fresh, heavy sour and sweet, pay attention to soup and fresh, good at all kinds of mountain treasures and seafood, Minnan cuisine includes Quanzhou, Xiamen, Zhangzhou area, pay attention to seasoning, heavy fresh: Fujian Western cuisine includes Changting and southwestern places, more salty and spicy, cooking mostly for mountain treasures, with mountain flavor. Therefore, Fujian cuisine has formed three major characteristics, one is longer than the seasoning of red rotten, two is longer than the soup, and the third is longer than the use of sweet and sour. Even if this tradition enters Shanghai, it has not changed after being fully infected with the flavor of Haipai. In addition to the signature "Buddha Jumping Wall", There are also fish balls, wuliuju (wuliuju), white snow chicken, minsheng fruit, drunken ribs, red rotten fish steak and so on, all with unique flavors.
40% of Min cuisine is soup, and soup is the essence of Fujian cuisine. According to the Azushi mountain cultural site, the people of Fuzhou had a tradition of eating seafood and making soups more than 5,000 years ago. Fujian has spring all year round, and such a climate is suitable for making soup.
It is said that as early as the "Yongjia Rebellion" during the two Jin Dynasties and the Southern and Northern Dynasties, a large number of Central Plains Yiguanshi clans entered Fujian, bringing advanced scientific and technological culture from the Central Plains, mixing and exchanging with the ancient Yue culture of Fujian, and promoting local development. In the late Tang Dynasty, the brothers Wang Zhenzhi of The Gushi of 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's food culture. For example, before the Tang Dynasty, the Central Plains began to use red yeast as a cooking ingredient. Xu Jian's "Beginner's Record" of the Tang Dynasty Yun: "Guazhou red yeast, half of the ginseng, soft and creamy, the entrance is scattered." "After this kind of red yeast was brought into Fujian by the immigrants from the Central Plains, due to the extensive use of red yeast, red has become the main color in the culinary aesthetics of Fujian cuisine.
Red slot fish
Red lees with special flavor has also become a common ingredient in cooking, red rotten fish, red rotten chicken, red rotten meat, etc. are the main dishes of Fujian cuisine, "red yeast cooking" has become Fuzhou, Xiamen, Quanzhou has been foreign trade, four merchants gathered, cultural exchanges are becoming more and more frequent, overseas skills have also been introduced. On the basis of inheriting traditional skills, Fujian cuisine collects the essence of various dishes, adjusts and changes rough and slippery customs, and gradually evolves towards a fine, light and elegant character, and even develops into a very high-style Fujian cuisine system.
Ban refers to dried scallops
Lychee meat
Mushroom soup with wide belly"
At the end of the Qing Dynasty and the beginning of the People's Republic, a number of famous shops with local characteristics and famous chefs with real talents and practical skills emerged in Fujian. At that time, Fujian was an important area for foreign trade, and Fuzhou and Xiamen once had a deformed market boom. In order to meet the needs of bureaucrats, gentry, comprador classes and other high society, Fuzhou appeared "Juchun Garden", "Hui Ru Perch", "Guangyu Lou", "Guests", "Another Day", "Nanxuan", "Le Qionglin", "Quanfu Lou", "Shuangquan" and many other famous restaurants appeared in Xiamen. These restaurants are either known for their Manchu han seats, or are known for their official cuisine, or have a reputation for local flavors, which promotes the formation and continuous improvement of local flavors. In particular, Fuzhou's "Juchun Garden" has experienced vicissitudes and has been prosperous for a hundred years; Xiamen's "Nanxuan" has been full of ups and downs and has not faded for eighty years. They have a strong team of chefs, outstanding business characteristics, flexible service forms, novel dishes and famous flavors. Such as "Buddha Jumping Wall", "Chicken Mushroom Golden Silk Shoots", "Three Fresh Braised Sea Cucumbers", "BanZhi Dried Scallops", "Mushroom Soup Broad Belly", "Chicken Silk Bird's Nest", "Lychee Meat", "Shacha Chicken Cubes", etc., are all famous dishes created by them. While creating many famous dishes, these famous restaurants also accompanied the famous Fujian cuisine masters such as Zheng Chunfa, Chen Shuimei, Qiang Zugan, Huang Huiliu, Hu Xizhuang, Yang Simei, Chen Binding, Zhao Xiulu, Zhu Yisong, Yao Kuanyu, Zheng Yuchun, Qiang Mugen, Qiang Ququ and so on.