The restaurant on the tip of the tongue "Fujian Cuisine" - harmonious and different, with a unique flavor

Fujian cuisine, one of the eight major cuisines in China, is mainly formed by the local flavors of eastern Fujian, southern Fujian, western Fujian, northern Fujian, central Fujian and Puxian cuisine, especially represented by Fuzhou cuisine.

The specialty of Fujian cuisine is the delicious taste. In particular, the "incense" and "taste" are particularly outstanding. In the long history of gastronomy, Fujian cuisine has successfully ranked among the eight major cuisines with its own uniqueness. This unique point and listen to my details: first: the knife work is exquisite, the knife work of Fujian cuisine is praised by people as "cutting silk like hair, sliced like paper", and the representative dishes that can be extracted from this knife work are: light and fragrant snails; second: good at making soup. Fujian cuisine attaches great importance to soup dishes, has a long history, this characteristic, representative dishes are: chicken soup sea mussels, xianglu chicken, etc. are known for their delicious soup; three: special seasoning. The seasoning of Fujian cuisine is very different from other cuisines, it is sweet, sour, light and fragrant, representing dishes such as: lychee meat, sand tea duck, drunken chicken, etc.; fourth: flexible cooking techniques. In the process of cooking, Fujian cuisine uses a variety of techniques to vividly express the advantages of each ingredient, so that it is just right. Representative dishes include Buddha jumping off the wall, drunken ribs, lychee meat, Fujian stuffed tofu, Eight Treasure Red Sturgeon Rice and so on.

Fujian cuisine is composed of different dishes, consisting of Fuzhou cuisine (including Mindong cuisine) with the use of red rotten and shrimp oil as the seasoning, and the taste is light. In addition to the composition of the three major genres of Hakka cuisine in western Fujian, which is characterized by dishes that are refreshing and spicy, pay attention to condiments, and create a taste of Xiamen flavor; and Changting cuisine, which is salty in taste, good for rice, and good at cooking mountain rare game, it also integrates the local flavor of Puxian cuisine, the northern Fujian cuisine that is not spicy and unhappy, and the Shaxian snacks that are popular throughout the country but not recognized by the mainstream.

In the process of development, Fujian cuisine has never stopped its own pace of integration and innovation. With a broad mind, he is eclectic and eclectic. To achieve true harmony and difference. It has become an indispensable treasure in our Chinese cuisine!