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About Fujianese Cuisine

Many diverse seafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, or such edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian.[2] The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling.[2] Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavor, aroma and texture of seafood and other foods.[2] Strong emphasis is put on the making and utilizing of broth and soups.[3] There are sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" (－湯十變) and "It is unacceptable for a meal to not have soup"(不湯不行).[1]

Fermented fish sauce, known locally as shrimp oil (虾油), is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilized for both savory dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes. Mi soan (simplified: 米线; traditional: 米線； Mandarin: mĭxiàn, also known as mĭfěn (米粉) (thin, white wheat-flour noodles), are a Fujian specialty.

Styles

Fujian cuisine consists of four styles:

• Fuzhou: the taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for its soups.
• Western Fujian: there are often slight spicy tastes from mustard and pepper and the cooking methods are often steam, fry and stir-fry.
• Southern Fujian: spicy and sweet tastes are often found and the selection of sauces used is elaborate.
• Quanzhou: the least oily but with the strongest taste/flavor of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish.

Seasonings

Unique seasoning from the province include fish sauce, shrimp paste, sugar, Shacha sauce, and preserved apricot. As well, wine lees from the production of rice wine is commonly used in all aspects of the region's cuisine. Red yeast rice (紅麴/紅槽醬) is also commonly used in the region's cuisine, imparting a rosy-red hue to the foods, pleasant aroma, and slightly sweet taste [4]

The province is also well known for its "drunken" (wine marinated) dishes and is famous for the quality of the soup stocks and bases used to flavour their dishes, soups, and stews.

Notable dishes

One of the most famous dishes in Fujian cuisine is "Buddha Jumps Over the Wall" (佛跳墙), a complex dish making use of many ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.

Fujian is also notable for yanpi (燕皮), a thin wrapper made with large proportions of lean pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" similar to things made with surimi. Yenpi is used to make rouyan (肉燕), a type of wonton.[3]

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