Fujian cuisine is one of the eight major cuisines in China, which is a fusion of Han culture in the Central Plains and Fujian and Guangdong culture. Fujian cuisine originated in Fuzhou, based on Fuzhou cuisine, and then merged with eastern Fujian, southern Fujian, western Fujian, northern Fujian, Puxian and other cuisines. Fujian cuisine in a narrow sense refers to Fuzhou cuisine, which originated in Min County, Fuzhou City, Fujian Province, and later developed into Fuzhou, Minnan and Minxi schools, that is, Fujian cuisine in a broad sense.
Because Fujian people often travel to and from the sea, food customs have gradually formed a unique and open food. Fujian cuisine is famous for cooking delicious food. On the basis of good color, fragrance and shape, he is especially good at "fragrance" and "taste". Its fresh, mellow, meaty but not greasy style and wide soup road have a unique position in the cooking garden. Fuzhou cuisine is fresh and tender, pays attention to the refreshing soup and is good at all kinds of food; Minnan cuisine (Xiamen, Zhangzhou and Quanzhou) pays attention to seasoning and emphasizes freshness; Western Fujian cuisine (Changting, Ninghua area) is salty and spicy, and the cooking is mostly delicacies, showing delicacies. Therefore, Fujian cuisine has three characteristics, one is better at seasoning with red grain, the other is better at making soup, and the third is better at using sweet and sour.
In addition to the signature dish "Buddha jumps over the wall", Fujian cuisine also includes mussel chicken soup, eight-treasure red sturgeon rice, white fried fresh sole, Tai Chi taro, light fried spiral slices, fried crispy noodles, south fried liver, litchi meat, drunken sparerib, fried shark's fin, anchovies with dragon body, emerald pearl abalone, golden bamboo shoots with chicken paste, and fish lips with meat rice.
Soup is the essence of Fujian cuisine, known as "one soup becomes ten soups". According to the textual research of Tanshishan cultural site, Fujian people had the tradition of eating seafood and making soup as early as 5000 years ago. Fujian has four seasons like spring, and this climate is suitable for making soup.
Chinese name
Fujian cuisine/dishes
Foreign name
Fujian cuisine/dishes
fame
One of the eight Chinese cuisines.
trait
Qingxian County, Shuang Dan
represent
Fuzhou gourmet
Historical origin
As early as the "Yongjia Rebellion" in the Jin Dynasty and the Southern and Northern Dynasties, a large number of gentry in uniform from the Central Plains entered Fujian, bringing with them the advanced science and technology culture of the Central Plains, blending and communicating with the ancient Yue culture in Fujian, and promoting the local development. During the late Tang Dynasty and the Five Dynasties, the brothers Wang from Gushi, Gwangju, Henan Province, led troops into Fujian and established the "Fujian State", which played a positive role in promoting the further development and prosperity of Fujian's food culture. For example, before the Tang Dynasty, the Central Plains had begun to use monascus as a cooking ingredient. Xu Jian's Book of Beginners in the Tang Dynasty says: "Guazhou Monascus is half-cooked, soft and slippery, and the entrance is scattered." After this kind of monascus was brought to Fujian by immigrants from the Central Plains, due to the extensive use of monascus, red became the main color in Fujian cuisine aesthetics, and red distiller's grains with special flavor also became a common ingredient in cooking. Red fermented grains fish, red fermented grains chicken and red fermented grains meat are the main dishes of Fujian cuisine, and "red fermented grains cooking" has become the main feature of Fujian cuisine. With the foreign trade in Fuzhou, Xiamen, Quanzhou and other places, merchants from all directions gathered, cultural exchanges became more frequent, and overseas skills were introduced. On the basis of inheriting traditional skills, Fujian cuisine absorbs the essence of various dishes, adjusts and changes the rough and greasy style, so that it gradually evolves into a fine, light and elegant character and develops into a high-style Fujian cuisine system.
At the end of the Qing Dynasty and the beginning of the Republic of China, a number of famous shops and talented chefs with local characteristics emerged in Fujian. At that time, Fujian was an important area of foreign trade, and Fuzhou once had an abnormal market prosperity. In order to meet the entertainment needs of bureaucratic gentry, comprador class and other upper-class society, many famous restaurants have appeared in Fuzhou, such as "Juchun Garden", "Huiruji", "Guangyu Building", "distinguished guests" and "Another Day". These restaurants are famous for their Manchu-Chinese banquets, official dishes or local flavors, each with its own characteristics, which promotes the formation and continuous improvement of local flavors. The Juchun Garden in Fuzhou, in particular, has experienced vicissitudes and flourished for a hundred years, such as "Buddha jumping over the wall", "chicken with golden bamboo shoots", "sea cucumber stewed with three fresh ingredients", "dried Bess", "bird's nest with shredded chicken" and "litchi meat", all of which are famous dishes and delicacies created by them. While creating many famous dishes, these famous shops have also cultivated famous Fujian cuisine masters at home and abroad, such as Zheng Chunfa, Chen, Qiang Zugan, Huang, Hu Xizhuang, Yang Simei, Chen Binding, Zhao, Zhu, Yao Kuanyu, Zheng Yuchun, Qiang Mugen and Qiang Ququ.
Fujian cuisine is a combination of local dishes with different flavors in Fuzhou, southern Fujian and western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine, and its dishes are characterized by refreshing, tender and elegant, mostly soup. Fuzhou cuisine is good at seasoning with red distiller's grains, especially paying attention to the preparation of soup materials, giving people a feeling of "hundreds of soups and flavors", and the unpleasant smell comes from the nose. For example, the dishes such as Velvet Soup with Wide Belly, Meat Rice with Fish Lips, Shredded Chicken's Nest, Light Vegetable Chicken Soup, Stinky Fried Eel and Light Stinky Fresh sole are all rich. Minnan cuisine is popular in Xiamen, Jinjiang, Youxi and Taiwan Province Province in the east. Its dishes are fresh, mellow, tender and light, and it is famous for paying attention to ingredients and making good use of spicy food. They are unique in using sand tea, mustard, orange juice, medicines and fruits, such as "Dong Pi Zhu Long", "Steamed Fish", "Fried Beef with Sand Tea", "Braised Beef Tendon with Onion" and "Angelica Beef brisket". Western Fujian cuisine, popular in Hakka dialect areas, is characterized by freshness, fragrance and alcohol. He is good at cooking delicacies, slightly salty and greasy, and makes good use of ginger, especially in the use of spicy spices. Such as "stir-fried ground monkey", "boiled fish white", "braised stone scales in oil", "fried mushrooms", "honeycomb lotus seeds", "golden bean curd", "unicorn elephant belly" and "rinse nine products" all clearly reflect the traditional eating customs and strong local colors in mountainous areas.