introduction of Fujian cuisine

Fujian cuisine, as called Min cuisine, is one of the eight great traditions of Chinese cuisine. Famous for their fine choice of materials, Knife work rigorous, refreshing taste, focusing on soup and flavor, and good at cooking seafood. It’s elegant, and alcohol, fresh, not greasy meat and the unique flavor characteristics in Southern cuisine.

  Min cuisine is developed by three different local dishes: Fuzhou, western of Fujian and south of Fujian. Fuzhou cuisine is the main representative, which the Dishes characteristics is fresh, elegant, emphasize the sweet and sour and tone soup, Reputation of “hundred taste on hundred soup”; south of Fujian dish with fresh, dense, tender and, light features, benefits to pay attention to seasoning, use spicy known in the use of barbeque sauce, mustard sauce, orange juice, hot pepper Sauce, etc., are unique; West Fujian dishes there Xianrun, fragrant, rich features, and cooking wild game delicacies known partial salty taste, especially good with spicy sauce, is rich in Shan Atmosphere. Although Min cuisine has three different tastes, their keep the same knife working which focus on slice, cut, chop and so on. The second is Fujian focus on soup, they consider that soup can best embody the essence of the original flavor of raw materials. As a result, in Fujian, people say “cant live without soup”, and this is the most different from other cuisine.

Fujian cuisine is also unique flavor of the vegetables, variety, and the South Putuo Temple in Xiamen, Fuzhou and Quanzhou Kaiyuan Temple, Gushan Yongquan Temple as the representative vegetables. Fujian vegetarian multi-purpose gluten, tofu-based material, to mushrooms, bamboo shoots, fungus as adjunct to traditional cooking techniques to make elegant and delicious features