Fujian cuisine

Fujian cuisine, also known as Min cuisine or Hokkien cuisine, is one of the eight great traditions of Chinese cuisine. It originates from the Fujian province, an area located on the southeastern coast of China. Fujian cuisine is known for its seafood dishes, sour soups, and its use of a wide variety of ingredients, including many types of mushrooms and bamboo shoots.

History

Fujian cuisine has a rich history dating back over 5,000 years. The region's coastal location and mountainous terrain have greatly influenced its culinary traditions. The Fujianese have a saying, "One mountain produces a hundred types of products," which reflects the region's abundant natural resources.

Characteristics

Fujian cuisine is known for its emphasis on umami taste, known in Chinese as "xianwei", as well as its light but flavorful soup broths. The cuisine is also known for "qianzhang" (a type of tofu skin), "xiapi" (a type of shrimp paste), and "fish sauce".

Dishes

Some of the most famous dishes in Fujian cuisine include:

• Buddha Jumps Over the Wall: A complex soup dish that includes over 30 ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.
• Lychee Pork: A sweet and sour dish made with pork tenderloin, lychee, and pineapple.
• Oyster Omelette: A popular street food dish made with small oysters, eggs, and starch.

Influence

Fujian cuisine has had a significant influence on the cuisines of neighboring regions, including Taiwanese cuisine. Many Taiwanese dishes, such as oyster omelette and stinky tofu, have their roots in Fujian cuisine.

See also

• Chinese cuisine
• Cantonese cuisine
• Sichuan cuisine
• Hunan cuisine

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