Fujian food taste
Hem / Mat, Dryck & Näring / Fujian food taste
Sautéed Satay Beef, and Steamed Brisket Soup with Chinese Angelica Root are the best-known dishes.
Western Fujian Cuisine: Popular in Hakka areas in Fujian, the food tastes thicker with a strong aroma, which are a little salty and oily. The sea clams used are from Changle, Fujian.
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Sweet and Sour Litchis
Because the fried chopped pork with red vinasse look like litchis both in shape and color, this dish was named after litchi.
It literally means: "No soup is not OK." Or, a meal without soup isn't a good meal. Fuzhou cuisine attaches importance to soups, and the most Fuzhou dishes are soups. From the late Western Jin Dynasty (265 - 316 AD) to Five Dynasties and Ten States (907 - 960 AD), especially after the Min State (909 – 945 AD) was founded in Fuzhou, many people from the central plain migrated to Fujian and Fujian cuisine had a rudiment in this formative stage.
As there were more than one important harbors for international trade and Quanzhou in Fujian became the starting point of Maritime Silk Road in Song Dynasty (960 - 1279 AD), Fujian food, absorbing the cooking techniques of other places, developed quickly.
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It is good at using condiments, especially spicy ones, however, it has a light flavor in general. They brought with them their cooking styles. When applied artistically, the various colors and herbs can also make a beautiful presentation.
- Salty seasonings: sea salt, shrimp sauce, shrimp oil, and soy sauce.
- Sour seasonings: white vinegar and qiaotou (a vegetable similar to green onion.
- Sweet seasonings: brown sugar, anise, and cassia cinnamon.
- Hot seasonings: pepper, mustard, and shacha sauce.
Their Favorite Cooking Methods
Their chefs have developed numerous ways to cook food perhaps reflecting the history of the province.
They are boiled or fried before eating.
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Oyster Omelette
This Fujian cuisine recipe is frying eggs together with the paste of oysters and potato flour. Fujian cuisine flourished and formed its own system.
Fujian Cuisine Ingredients – Woodland Delicacies and Seafoods
Fujian Province is by the sea, and there are mountains and plains in land.
Understanding these ingredients is the first step toward mastering Fujian cooking.
Cultural Background
Fujian cuisine reflects the region’s geography, climate, and cultural history. Unlike most Western seafood restaurants where the main dishes include a few varieties of fish and oysters, the people of Fujian eat all these and things from the sea most people have never seen.
Thus Fujian food receive a good reputation of sweet but not cloying, and light but not tasteless. The region was a haven for refugees from the large Western Xia Empire and the Tang Empire. They also want to make it different and interesting, something new. Woodland delicacies and seafoods are frequently used with varied cooking methods.
Other unique seasonings, like shrimp sauce, satay, chili sauce and Worcestershire sauce are also used.
Flavors of Fujian Cuisine – Light, Sweet and Sour
Soups play a vitally important role in Fujian cuisine, which are generally light. Fried food are crispy, and various delicacies frequently used makes Fujian cuisine gamey of food from land and sea.
Special Cooking Techniques
The mostly used cooking techniques include steaming, pan-frying, frying, quick-frying, steam stewing, deep-frying and simmering.
They always tried their best to cook the best and creative dishes. Whether you’re new to Chinese food or a seasoned enthusiast, understanding these flavors will enhance your appreciation of authentic Fujian dishes.
Representative Dishes
Fujian cuisine features many traditional dishes that have been passed down through generations, each telling a story of the region’s culinary heritage.
These dishes are not just food—they represent centuries of culinary tradition and cultural heritage.
Fujian cuisine dishes taste light but flavorful, fresh, mellow and not greasy in general.