Fujian Cuisine Characteristics

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Fujian Province (�建 Fu2 jian4) is located on the southeast coast of China. Fujian shares its geographical borders with Zhejiang, Jiangxi, Guangdong provinces.

Capital: Fuzhou

Other major cities: Xianmen, Zhangzou, Quanzhou, Sanming, Putian, Nanping, Longyan, Ningde.

Geographical conditions:

Vast coastal line, very mountainous land, flora and fauna offers wide variety of cooking ingredients.

Main styles within Fujian cuisine (�建� fu2 jian4 cai4 or 闽� min3 cai4):

• Fuzhou cuisine: taste is light compared to other styles, often with a mixed sweet and sour taste. Emphasis is also on utilizing soup, and there is a saying in Fuzhou style: One soup can be changed in ten forms.
• Western Fujian cuisine: often there is a spicy taste and the cooking methods are often steam, fry and stir-fry.
• Southern Fujian cuisine: often there is a mix of spicy and sweet taste, and the selection of sauces is elaborate.
• Quanzhou cuisine: least oily among all Fujian cuisine, but with strongest taste/flavor, also put emphasis on the shape of the material for each dish.

Local popular ingredients:

• Seafood
• Game birds
• Various types of broths

Popular cooking methods:

• Stewing, stir-frying and steaming

Cooking focus on:

• Freshness
• Visual presentation