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As the people of Fujian often travel to and from the sea, their food customs have gradually formed a unique cuisine with creative characteristics. Fujian cuisine is famous for preparing mountain and seafood based on good color, aroma, and shape, especially "fragrance" and "taste." Its fresh, mellow,
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Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavour, aroma and texture of seafood and other foods. Strong emphasis is put on the making and utilising of broth and soups. There are sayings in the region's cuisine: "One
1067:(utilised for both savoury dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes.
1147:: There are often slight spicy tastes from mustard and pepper and the cooking methods are often steaming, frying and stir-frying. The food is saltier and oilier compared to other parts of Fujian, usually focusing on meat rather than seafood.
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skin," a thin wrapper made with large proportions of lean minced pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" similar to things made with
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Fujian is also well known for its "drunken" (wine marinated) dishes and is famous for the quality of the soup stocks and bases used to flavour their dishes, soups and stews.
1099:: The taste is lighter compared to other styles, often with an equally-mixed taste of sweet and sour. Fuzhou is famous for its soups, and its use of fermented fish sauce and
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922:. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include
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meaty, non-greasy style characteristics and the features of a wide range of soups take a unique place in the field of
Chinese cuisine.
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Many diverse seafood and woodland delicacies are used, including a myriad variety of local fish, shellfish and turtles, or indigenous
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Contains over 30 ingredients, including shark's fin, abalone, sea slug, dried scallops, duck, chicken breast,
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Pork strips with green pepper. It has been adapted to become "
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is also commonly used in all aspects of the region's cuisine.
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A thin variety of
Chinese noodles made from wheat flour
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filled with minced pork and vegetables. Also known as
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One of the most famous dishes in Fujian cuisine is "
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39:A bowl of Fujian broth soup, or
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1918:Manhattan's Little Fuzhou (小福州)
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1913:Brooklyn's Fuzhou Town (福州埠)
1818:Fish balls filled with meat
1509:Pork ribs marinated in wine
1375:Flat-shaped egg noodle soup
801:List of restaurants in China
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1946:ISRC： CN-A47-99-302-00/V.G4
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1242:Fujian is also notable for
1111:: From the coastal town of
796:List of Chinese restaurants
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2713:Regional cuisines of China
2584:Buddha jumps over the wall
2205:History of Chinese cuisine
2112:Buddha Jumps Over the Wall
2020:, Chinese University Press
1514:Eastern Wall Dragon Pearls
1401:Buddha Jumps Over the Wall
1221:Buddha Jumps Over the Wall
407:New Eight Great Traditions
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1967:, 清华大学出版社, pp. 79–80
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786:List of Chinese desserts
456:Beijing and the vicinity
384:Sixteen Great Traditions
129:Traditional Chinese
2610:Fuzhou Confucian Temple
2466:Shoushan stone carvings
1884:made from a species of
1664:Stir-fried raw peanuts
1589:tām-chau hiong-lô͘-phìⁿ
1577:Fragrant snails in wine
1180:from the production of
746:Preparation and cooking
338:Twelve Great Traditions
143:Simplified Chinese
2039:July 31, 2013, at the
2016:Hu, Shiu-ying (2005),
1996:, Bookthrift Company,
1903:List of Chinese dishes
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1586:dàn zāo xiāng luó piàn
1549:gō͘-chhái tin-tsu-khàu
1478:干貝菜頭kan-pòe chhài-thâu
1446:Crispy skin fish rolls
1438:koe-thng thún-hái-pāng
791:List of Chinese dishes
282:Eight Great Traditions
2053:. Accessed June 2011.
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781:Customs and etiquette
485:Other regional styles
253:Four Great Traditions
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1037:Fermented fish sauce
845:Hong Kong portal
315:Ten Great Traditions
2650:Zhushan Power Plant
2598:Visitor attractions
2491:Gongfu tea ceremony
1994:World Atlas of Food
1944:. 福建大酒家: 中国职工音像出版社.
1908:Chinatown, Flushing
1592:Snails cooked with
1557:Five Colours Shrimp
1537:Five Colours Pearls
1303:Traditional Chinese
1199:hóngqū/hóngzāojiàng
1139:Cantonese tradition
1063:, crab and shrimp.
1010:chit thong sip piàn
222:Part of a series on
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2536:Hakka architecture
2496:Fujian White Crane
2398:Longyan University
2378:Huaqiao University
2167:Shaxian delicacies
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1898:Shaxian delicacies
1886:marine peanut worm
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1792:Chicken cooked in
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1526:tong-pek liông-chu
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975:cooking techniques
689:Religious cuisines
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2383:Xiamen University
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2003:978-0-671-07211-7
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1392:n̂g-būn chhân-koe
1135:five-spice powder
1119:and Doutuo clams.
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835:
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769:
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749:
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719:
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712:
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612:
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328:
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160:Transcriptions
153:
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145:
139:
138:
131:
125:
124:
120:
119:
116:
115:
112:Hok-kiàn chhài
108:
99:
98:
92:
91:
84:
78:
77:
71:
70:
69:Transcriptions
62:
61:
54:
48:
47:
38:
30:
29:
26:
25:
24:Fujian cuisine
15:
9:
6:
4:
3:
2:
2725:
2714:
2711:
2709:
2706:
2705:
2703:
2688:
2687:
2678:
2676:
2675:
2666:
2665:
2662:
2656:
2655:Juguang Tower
2653:
2651:
2648:
2646:
2643:
2641:
2638:
2636:
2633:
2631:
2628:
2626:
2623:
2621:
2618:
2616:
2615:Anping Bridge
2613:
2611:
2608:
2606:
2603:
2602:
2600:
2596:
2590:
2587:
2585:
2582:
2580:
2577:
2575:
2572:
2570:
2567:
2565:
2562:
2561:
2559:
2557:
2553:
2547:
2546:Putian people
2544:
2542:
2539:
2537:
2534:
2532:
2529:
2527:
2524:
2522:
2519:
2517:
2514:
2512:
2511:Baosheng Dadi
2509:
2507:
2504:
2502:
2499:
2497:
2494:
2492:
2489:
2487:
2484:
2482:
2479:
2477:
2474:
2472:
2469:
2467:
2464:
2462:
2459:
2457:
2454:
2452:
2451:Fuzhou people
2449:
2447:
2444:
2442:
2439:
2437:
2434:
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2427:
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2376:
2375:
2373:
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2367:
2361:
2358:
2356:
2355:Haitan Island
2353:
2351:
2350:Taiwan Strait
2348:
2346:
2343:
2341:
2338:
2336:
2333:
2331:
2328:
2326:
2325:Jiulong River
2323:
2321:
2318:
2317:
2315:
2313:
2309:
2303:
2300:
2298:
2295:
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2290:
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2274:
2270:
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2256:
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2218:
2206:
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2173:
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2163:
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2148:
2145:
2143:
2140:
2138:
2135:
2133:
2130:
2128:
2125:
2123:
2120:
2118:
2115:
2113:
2110:
2108:
2105:
2103:
2100:
2099:
2096:
2092:
2085:
2080:
2078:
2073:
2071:
2066:
2065:
2062:
2052:
2048:
2045:
2042:
2038:
2035:
2030:
2028:
2019:
2012:
2005:
1999:
1995:
1988:
1986:
1979:
1974:
1966:
1959:
1957:
1955:
1953:
1943:
1936:
1934:
1929:
1919:
1916:
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1911:
1909:
1906:
1904:
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1853:
1848:
1839:
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1833:
1830:
1827:
1825:
1822:
1821:
1817:
1814:
1812:bāo xīn yúwán
1811:
1808:
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1677:
1674:
1671:
1668:
1667:
1663:
1661:
1659:mǐn shēng guǒ
1658:
1655:
1652:
1650:Min sheng guo
1649:
1648:
1644:
1640:
1636:
1633:
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1627:
1624:
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1502:
1499:
1496:
1493:
1492:
1488:
1485:steamed with
1484:
1480:
1477:
1474:
1471:
1468:
1465:
1464:
1460:
1457:
1455:cuìpí yú juǎn
1454:
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1411:fó tiào qiáng
1410:
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1311:
1308:
1305:
1302:
1299:
1298:
1295:
1293:
1290:), a type of
1289:
1283:
1273:
1269:
1265:
1261:
1255:
1245:
1240:
1238:
1237:Shaoxing wine
1234:
1230:
1226:
1222:
1212:
1209:
1207:
1201:
1187:
1183:
1179:
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1058:
1052:
1038:
1034:
1032:
1026:
1012:
1006:
990:
986:
984:
980:
976:
972:
971:bamboo shoots
968:
963:
961:
955:
941:
937:
933:
929:
925:
924:Hakka cuisine
921:
917:
913:
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905:
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721:
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706:
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686:
685:
678:
677:United States
675:
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668:
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663:
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653:
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646:
643:
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638:
637:
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635:Latin America
633:
631:
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623:
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398:
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385:
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362:
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316:
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309:
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291:
290:
283:
280:
279:
276:
273:
271:
268:
266:
265:Lu (Shandong)
263:
261:
258:
257:
254:
251:
250:
247:
242:
241:
237:
233:
232:
229:
226:
225:
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220:
212:
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198:
195:
191:
188:
184:
176:
174:
170:
167:
163:
158:
154:
146:
144:
140:
132:
130:
126:
121:
109:
107:
104:
100:
97:
93:
85:
83:
79:
76:
72:
67:
63:
55:
53:
49:
44:
43:
36:
31:
27:
22:
19:
2684:
2672:
2620:Fujian Tulou
2563:
2555:
2531:Hakka people
2426:Hoklo people
2162:Shacha sauce
2090:
2017:
2011:
1993:
1973:
1964:
1941:
1875:
1857:
1789:âng-chau-koe
1722:
1718:
1714:
1639:pepper steak
1506:chùi pâi-kut
1494:Drunken ribs
1475:gānbèi luóbò
1380:Braised frog
1315:Description
1285:
1279:
1271:
1257:
1251:
1241:
1229:sea cucumber
1218:
1210:
1203:
1197:
1170:shacha sauce
1162:shrimp paste
1155:
1144:
1131:shacha sauce
1122:
1106:
1094:
1089:
1069:
1054:
1048:
1035:
1028:
1022:
1008:
1002:
991:
987:
964:
957:
951:
939:
932:Tanka people
907:
903:
899:
895:
894:
542:Northeastern
484:
455:
406:
388:(+all above)
383:
365:(+all above)
360:
342:(+all above)
337:
319:(+all above)
314:
297:
286:(+all above)
281:
252:
187:Southern Min
173:Hanyu Pinyin
96:Southern Min
82:Hanyu Pinyin
40:
18:
2574:Bak kut teh
2569:Hokkien mee
2501:Dog Kung Fu
2481:Koa-á books
2273:ROC capital
2263:PRC capital
2132:Lychee pork
2122:Hujiao bing
2102:Bak kut teh
1877:tǔ sǔn dòng
1850:A plate of
1786:hóng zāo jī
1321:Bak kut teh
1225:shark's fin
1074:and on the
904:Min cuisine
763:Red cooking
753:Stir frying
723:Main dishes
662:New Zealand
645:Puerto Rico
615:Philippines
123:Min cuisine
2702:Categories
2589:Oolong tea
1924:References
1852:worm jelly
1802:fish balls
1741:hé zi jiān
1706:ngó͘-hiong
1339:star anise
1334:bah-kut-tê
1331:ròu gŭ chá
1312:Pe̍h-ōe-jī
1158:fish sauce
1152:Seasonings
473:Aristocrat
88:Fújiàn cài
2521:Narcissus
2461:Jian ware
2370:Education
2360:Jin River
2330:Min River
2312:Geography
2142:Ngo hiang
1978:Chushixiu
1755:/ Lunpiah
1744:ô-á-chian
1693:Ngo hiang
1681:miàn xiàn
1672:/ mee sua
1594:wine lees
1503:zuì páigǔ
1182:rice wine
1178:Wine lees
672:Singapore
625:Indonesia
610:Caribbean
585:Australia
522:Hong Kong
203:Bân-chhài
2674:Category
2297:Politics
2269:Jincheng
2107:Ban mian
2047:Archived
2037:Archived
1965:中国饮食文化概论
1892:See also
1800:Stuffed
1767:pȯh-piáⁿ
1703:wǔ xiāng
1614:koah-pau
1343:cinnamon
1287:he̍k ian
979:braising
953:xiān wèi
775:See also
728:Desserts
695:Buddhist
667:Pakistan
657:Malaysia
600:Cambodia
567:Xinjiang
532:Macanese
468:Imperial
444:Shanghai
429:Liaoning
419:Hangzhou
377:Liaoning
331:Shanghai
308:Zhejiang
2686:Commons
2579:Banmian
2556:Cuisine
2541:Koxinga
2413:Culture
2302:Economy
2292:History
2284:General
2127:Lor mee
2117:Gua bao
1837:ian phî
1723:lor bak
1715:quekiam
1684:mī-sòaⁿ
1611:guà bāo
1601:Gua bao
1369:bǎnmiàn
1359:Banmian
1300:English
1281:ròu yàn
1264:swallow
1259:ian phî
1233:abalone
1174:apricot
1117:lor mee
1065:Peanuts
1050:xiā yóu
983:stewing
959:sian bī
940:xianwei
733:Noodles
700:Islamic
590:Britain
562:Tibetan
552:Qinghai
527:Jiangxi
502:Guizhou
497:Guangxi
492:Teochew
478:Tianjin
463:Beijing
439:Shaanxi
395:Tianjin
354:Shaanxi
326:Beijing
194:Hokkien
179:Mǐn cài
103:Hokkien
52:Chinese
2320:Cities
2259:Fuzhou
2249:topics
2247:Fujian
2152:Popiah
2000:
1880:), an
1864:Xiamen
1834:yàn pí
1753:Popiah
1719:kikiam
1530:Longan
1487:conpoy
1483:radish
1481:White
1372:pán-mī
1351:garlic
1347:cloves
1309:Pinyin
1292:wonton
1272:rouyan
1268:surimi
1253:yàn pí
1194:紅麴/紅糟醬
1190:红麴/红糟酱
1113:Putian
1096:Fuzhou
1086:Styles
1061:oyster
920:Fuzhou
705:Taoist
605:Canada
557:Taiwan
537:Manchu
512:Haipai
507:Hainan
449:Shanxi
434:Ningbo
400:Yunnan
298:Fujian
2471:Music
2172:Yanpi
2137:Misua
1882:aspic
1824:Yanpi
1761:薄饼/润饼
1758:薄餅/潤餅
1670:Misua
1641:" in
1583:淡糟香螺片
1580:淡糟香螺片
1543:五彩珍珠扣
1540:五彩珍珠扣
1432:鸡汤汆海蚌
1429:雞湯汆海蚌
1244:yanpi
1166:sugar
1056:hâ iû
936:umami
912:China
652:Korea
630:Japan
620:India
595:Burma
517:Hakka
424:Jilin
414:Gansu
372:Hubei
349:Henan
303:Hunan
293:Anhui
2506:Mazu
1998:ISBN
1860:yuan
1809:包心鱼丸
1806:包心魚丸
1628:青椒肉丝
1625:青椒肉絲
1563:五彩虾松
1560:五彩蝦松
1520:东壁龙珠
1517:東壁龍珠
1472:干贝萝卜
1469:干貝蘿蔔
1452:脆皮鱼卷
1449:脆皮魚卷
1386:黄焖田鸡
1383:黃燜田雞
1349:and
1235:and
1133:and
1019:不湯不行
1015:不汤不行
999:一湯十變
995:一汤十变
969:and
930:and
640:Perú
42:geng
1872:土笋凍
1868:土笋冻
1783:红糟鸡
1780:紅糟雞
1738:蚵仔煎
1735:蚵仔煎
1717:or
1656:闽生果
1653:閩生果
1500:醉排骨
1497:醉排骨
1408:佛跳墙
1405:佛跳牆
1328:肉骨茶
1325:肉骨茶
1033:).
928:She
914:'s
906:or
898:or
197:POJ
106:POJ
58:福建菜
2704::
2026:^
1984:^
1951:^
1932:^
1888:.
1874:;
1870:;
1831:燕皮
1828:燕皮
1700:五香
1697:五香
1678:面线
1675:麵線
1645:.
1608:刈包
1605:割包
1366:板面
1363:板面
1345:,
1341:,
1294:.
1284:;
1278:;
1276:肉燕
1256:;
1250:;
1248:燕皮
1239:.
1231:,
1227:,
1202:;
1196:;
1192:;
1176:.
1168:,
1164:,
1160:,
1053:;
1047:;
1045:蝦油
1043:;
1041:虾油
1027:;
1021:;
1017:;
1007:;
1001:;
997:;
981:,
956:;
950:;
948:鮮味
946:;
944:鲜味
149:闽菜
135:閩菜
2275:)
2271:(
2265:)
2261:(
2239:e
2232:t
2225:v
2083:e
2076:t
2069:v
1854:.
1274:(
1246:(
1188:(
1103:.
942:(
884:e
877:t
870:v
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