fujian cuisine
Fujian cuisine, also known as Min cuisine or Hokkien cuisine, is one of the native Chinese cuisines derived from the native cooking style of China's Fujian Province. The cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste as well as retaining the original flavor of the main ingredients instead of masking them. Many diverse seafood and woodland delicacies are used due to the coastal and mountainous regions of Fujian. The most common cooking techniques in the cuisine include braising, stewing, steaming and boiling. Particular attention is paid on the knife skills and cooking technique of the chefs, which is used to enhance the flavor, aroma, and texture of seafood and other foods. A strong emphasis is also put on the making and utilizing of broth and soups. Fermented fish sauce is also commonly used in the cuisine, along with oyster, crab, and shrimp. Peanuts are also prevalent and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Fujian cuisine has had a great impact on Taiwanese cuisine and Southeast Asian Chinese people.
notable dishes in fujian cuisine
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fo tiao qiang
Fo tiao qiang (Steamed Abalone with Shark’s Fin and Fish Maw) is a variety of seafood broth in Fujian cuisine. The dish's name is an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish. The soup or stew consists of many ingredients and requires one to two full days to prepare. A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, fish maw, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. It is very flavorful and high in protein and calcium.
2. Babao Icy Glutinous Rice
Babao Icy Glutinous Rice is a traditional snack in Fuzhou, Fujian Province, originating from Changle District around the 1980s. It evolved from Fuzhou's traditional summer drink “ice water”. It is a summer dessert for the eastern part of the country. The ingredients include glutinous rice, raisins, candied dates, red dates, peanuts, lychees, honey, preserves, and ice water.
3. Ding Bian Hu
Ding Bian Hu is a characteristic dish of Fuzhou cuisine, consisting of a rice flour batter poured around the side of the cooking wok to form a thin noodle, then scraped into a stock to simmer and served in broth. Other ingredients like seafood, meat, and vegetables are added to flavor the stock and are often served in the broth.
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4. Oyster omelette
Oyster omelette is a local delicacy with unique flavors in Fujian. It is fried on both sides, crispy and tender in the inside. The dish consists of an omelette with a filling primarily composed of small oysters. The starch is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Addition garlic sauce, radish sour, and simmer can enhance the flavor.