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.