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Fujian cuisine

Updated: Jul 20, 2017 travelchina.gov.cn Print

Fujian cuisine is one of the eight culinary traditions of Chinese cuisine, blending the Han culture of the Central Plain with that of the Minyue kingdom during the Spring and Autumn Period (770-476 BC). It is known for its use of diverse seafood and woodland delicacies. Fujian cuisine emphasizes colors, aroma, the blending of tastes and presentation, and special attention is paid to "aromas" and "blending of tastes." It is known to be light but flavorful, mellow and rich, meaty, aromatic and light, with emphasis on the versatility of broths and soups, carving out its own place in the world of Chinese cuisine and gastronomy.

Fuzhou dishes are refreshing and light, often with soups to accentuate their umami quality, and use a wide range of seafood and woodland delicacies; Southern Fujianese (the region surrounding Quanzhou, Xiamen, and Zhangzhou) dishes feature seasonings and condiments that enhance the umami quality and flavor; Western Fujianese (the region around Changting and Ninghua) dishes are often slightly salty and spicy, with ingredients mainly produced in mountains that highlight the nearby geographical features. Fujian cuisine has three defining characteristics: the red yeast rice seasoning; soup making; and the use of a vinegar and sugar mixture.

Fried Pork Ribs Covered with Brown Sauce

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Fried Pork Ribs Covered with Brown Sauce has been a delicacy in the Northern Song Dynasty (960-1127) for hundreds of years. The pork ribs covered with reddish-orange sauce are soft and crunchy with a sour sweet and spicy taste. It is a perfect dish to go with liquor.

Fried Pork Ribs Covered with Brown Sauce is a popular dish in Fuzhou, provincial capital of Fujian . Almost every family cooks it during the Chinese Spring Festival.

Boiled Sliced Hetian Chicken

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Boiled Sliced Hetian Chicken is a famous dish in Fujian province which is known as the "Best Dish in Tingzhou".

There are many ways to cook chicken in China while Steamed Chicken with Ginger Sauce and Boiled Sliced Chicken the most popular. Among all the Boiled Sliced Chicken, Hetian Chicken is the most famous because of its taste, crunchiness, tenderness, smoothness and easy boning.

When cooking the dish, one must select Hetian chicken and the Hakkas rice wine from Changting. Only in this way will the dish taste tender and less greasy.

During the evaluation in 1986, the Boiled Sliced Hetian Chicken made by Chef Zhang Maosheng was honored as a "Local Specialty". Aside from Chef Zhang, Chef Li Tuisheng, Lin Yiting, Shen Debiao and Huang Yan were also very good at cooking the dish.

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