Come to Fujian, please remember to eat these representative Fujian dishes! Dao Dao boutique, color and fragrance are all NO1. Buddha Jumping Wall NO2. Chicken soup sea mussel NO3. Chicken bird's nest NO4. Lychee meat NO5. Salty rice NO6. Noodle paste NO7. Sea oyster fried NO8. Ginger hen duck NO9. White Chopper River Chicken NO10. Shabu Jiu Men Tou NO11. Gossip Feast NO12. Wuyi smoked goose NO13. Fuding meat slice NO14. Putian brine noodles NO15. Puxian stewed tofu

Sichuan, Guangdong, Lu, Xiang, Hui, Suzhou, Zhejiang, Fujian

Among the eight major Chinese cuisines, Fujian cuisine seems to be the one that is the least out of the circle.

But in fact, Fujian cuisine is a bit like Jin Yong's Runaway School, a broad and profound sect that gathers all kinds of miscellaneous studies.

All kinds of cuisines are integrated and intersected, forming a diversified taste of "you have me, I have you", and only those who understand can taste it!

Represents a dish #

<h1 class="pgc-h-center-line" data-track="16" >NO1</h1>

Buddha jumping off the wall, also known as "full altar incense" and "Fu Shou Quan", is recognized as the "crown of Fujian cuisine".

It is said that it was handed down from the Light Years of the Qing Dynasty, and it is still a hundred years old.

To complete an authentic Buddha jumping wall, it takes about 8 days from the preparation of ingredients to the baking, and there are about 30 kinds of ingredients alone, including abalone, sea cucumber, Yaozhu and other high-grade ingredients, plus Shaoxing old wine, and then more than 10 production processes.

After the Buddha jumped off the wall and opened the lid, not only did the fresh aroma of wine emanate, but the soup completely absorbed the gelatinous texture of these ingredients.

The taste is soft and tender, rich and fragrant, and the meat is not greasy, and the ingredients penetrate each other, and the taste is unique.

<h1 class="pgc-h-center-line" data-track="183" >NO2</h1>

If you compare Fujian cuisine to a crown, chicken soup clams are the most precious pearls in the crown.

After double hanging chicken soup, the soup is as clear as water but delicious and fragrant after filtering.

Slice the mussels and blanch the mussel slices with broth.

It seems simple, but every step is exquisite, one more second affects the taste, and one less second is not good.

And the right approach once again shows the exquisite combination of "mountains and seas" in Fujian cuisine.

Among them, the most worth mentioning is the protagonist of the protagonist - the meat is crisp and tender mussel meat, using high-grade Zhanggang mussels, delicious and sweet, only Venice and Fuzhou Changle Zhanggang town in the world to grow Oh.

<h1 class="pgc-h-center-line" data-track="185" >NO3</h1>

Chicken bird's nest is known as a representative high-quality dish in Fujian cuisine.

The exquisite production process makes the style of the dish itself very elegant, and the meticulous selection of materials makes the taste extremely tender.

Although the taste is relatively light, it is fully moist and refreshing, and the nutritional value is quite high.

<h1 class="pgc-h-center-line" data-track="186" >NO4</h1>

As one of the signature dishes of Fujian cuisine, lychee meat has a higher "national degree" and is made in almost every household in Fuzhou.

There is no real lychee in the lychee meat, but the meat is shaped like a lychee.

Pork tenderloin cutter through the oil pan, the uncut side of the heat shrinks into a lychee shape, and then with sweet and sour sauce to hook the sauce.

After being plated, it is as tempting as fresh lychees, and it is crispy on the outside, tender in meat, and sweet and sour.

<h1 class="pgc-h-center-line" data-track="187" >NO5</h1>

Salty rice is a traditional dish in southern Fujian, originating in Quanzhou and is also a home-cooked staple food made by locals.

The combination of rice and vegetables is simple, but the flavor is extremely unique, and people who have eaten it are amazing.

And in southern Fujian, because of the different regions, their condiments will be different, so there will be such as radish salty rice, taro salted rice, Quanzhou Hui'an pumpkin salted rice and so on.

<h1 class="pgc-h-center-line" data-track="188" >NO6</h1>

The mornings of the Minnan people are aroused by a bowl of noodle paste.

It's a magical food that seems simple and doesn't make at all sloppy, with large bones and seafood boiling out of the broth for a long time, then slightly crushing the noodles and putting them in, plus the mixed sweet potato powder and stirring constantly.

Until the wisps of noodles are soft and uneven, and then accompanied by various condiments and sprinkled with pepper.

A mouthful of soup and a bite of meat, and then a fritter, really enjoy, even Qianlong is good at this bite.

<h1 class="pgc-h-center-line" data-track="189" >NO7</h1>

Sea oyster frying is a classic snack in southern Fujian, mainly based on sea oysters and sweet potato powder, plus garlic, ginger foam, pepper and salt flavor mixed well, and then fried in the pan.

Although the preparation method is simple, the taste is salty and fresh, the taste is crisp, the filling is smooth, and the sea oysters are full and delicious.

Not only is it the most popular table dish among local people, but also one of the must-order dishes when tourists come.

<h1 class="pgc-h-center-line" data-track="191" >NO8</h1>

Ginger hen duck was originally a royal court meal, passed down from generation to generation in Fujian, and now it is still fragrant in the memory of the taste buds of generations of Minnan people, and it also makes the gourmets from other places remember it.

It is based on the main ingredient of the regular duck, put in the old ginger mother, in addition to fishy can also be fresh, the taste is fresh, sweet and spicy.

It can not only supplement qi and blood, but also match the duck meat with the effect of nourishing yin and lowering fire, as a medicinal food in the cuisine, it is nourishing but not greasy, warm but not dry.

<h1 class="pgc-h-center-line" data-track="192" >NO9</h1>

Hetian chicken is the gastronomic representative of Longyan Changting, and the locals cook Hetian chicken in a variety of ways.

There are crispy chicken, oil-dried chicken, white dew chicken, eight treasure whole chicken, salt wine chicken.

Among them, the ginger juice white chopped river chicken is the most famous, and has always been listed as the first of the Hakka recipes in western Fujian.

The cooking wine used by Bai Chop River Chicken must be a Hakka rice wine cooking wine produced by Changting, so that this dish will be tender and not greasy, fragrant and shiny.

<h1 class="pgc-h-center-line" data-track="194" >NO10</h1>

Shabu Jiu Pin (Shabu Jiu Pin), commonly known as "Shabu Jiu Men Tou", is a medicinal and delicious dish in Liancheng, which has been included in the national famous recipe.

It uses the most essential nine parts of the cow's body, namely the cow's tongue peak, the blind belly, the cow's heart crown, the tip of the cow's belly, the cow's fetish meat, the cow's peak belly, the cow's cardiovascular, the cow's waist, and the cow's belly wall, so it is said that "one meal ate a cow".

It is then cooked with delicate knife skills, supplemented by condiments, rice wine and several Chinese herbs.

It is not only tender and crisp to eat, the soup is fragrant, but it will also make people feel refreshed and refreshed, and maintain energy throughout the day.

<h1 class="pgc-h-center-line" data-track="195" >NO11</h1>

The Bagua Feast was a ritual created by the theorist Zhu Xi during the Southern Song Dynasty and used to entertain guests.

Its biggest feature is the arrangement of various dishes, which are completely arranged in the form of Bagua diagrams, and display a dish rich in Wuyishan flavor in strict accordance with the principle of "Easy to have Tai Chi, Easy to give birth to two instruments, two instruments to give birth to four elephants, and four elephants to live in Bagua".

The whole feast is like a gossip map, which can be described as unique ingenuity.

<h1 class="pgc-h-center-line" data-track="197" >NO12</h1>

Wuyi smoked goose is a traditional dish that must be served at a table table in Wuyi Mountain, and it is also a representative dish of Northern Fujian cuisine that belongs to Fujian cuisine.

It is made of authentic Arashiya smoked goose after a long period of smoking, and the goose meat is integrated with the aromas of tea, cinnamon leaves and glutinous rice, so the aroma is long-lasting, and the strong aromatic taste cannot hide the spicy aroma.

After roasting and smoking, the goose meat is golden and translucent, the goose skin is golden and translucent, the goose meat is tight and tender, the skin is crispy to eat, and it is integrated with the aroma of tea leaves and other spices, which is full of spicy.

<h1 class="pgc-h-center-line" data-track="198" >NO13</h1>

As the "king" in the snacks of the night market, Fuding meat slices have always occupied a place in the snack industry.

This is a dish made from refined meat, starch and other ingredients, and it is perfect when it is served with local rice vinegar and chili peppers.

The spicy flavor of the whole bowl of meat slices reveals a faint taste of coriander, and the dancing meat is smooth and chewy in the mouth.

It is not difficult to see it when you walk in the streets and alleys of Greater Fujian, but the most authentic taste can only be eaten in Fuding.

<h1 class="pgc-h-center-line" data-track="199" >NO14</h1>

Brine noodles, a traditional dish of Putian, is not only a must-have dish at the wedding banquet of Putian people, but also a must-choose dish for Putian people to entertain relatives and friends, which also makes Putian have the reputation of "the city of brine noodles".

A small bowl of brine noodles is full of ingredients, fresh and sweet shrimp, sea oysters, dried scallops, minced meat, clams, kidney beans...

So many ingredients contributed to the birth of this bowl of umami, and drinking a mouthful of soup was so fresh that I was amazed.

<h1 class="pgc-h-center-line" data-track="200" >NO15</h1>

The Puxian area is rich in soybeans, and the tofu made of salt and brine is rich in nutrition, strong flavor, tender and delicious.

Puxian braised tofu is made by boiling tofu with lean meat, shiitake mushrooms, dried shrimp, dried clams, fresh oysters, carrots, onions and other ingredients.

It tastes fluffy and soft, refreshing but not greasy, and delicious and abnormal.

Of course, the taste of Fujian is far more than this, there are more flavors, hidden in the folk, diverse and charming, so that people will never forget after eating.

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