Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province, China. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xianwei" (simplified Chinese: 鲜味; traditional Chinese: 鮮味; pinyin: xiānwèi), as well as retaining the original flavour of the main ingredients instead of masking them.
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. The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling.
Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavour, aroma and texture of seafood and other foods. Strong emphasis is put on the making and utilising of broth and soups. There are sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" (simplified Chinese: 一汤十变; traditional Chinese: －湯十變; pinyin: yī tāng shí biàn) and "It is unacceptable for a meal to not have soup" (simplified Chinese: 不汤不行; traditional Chinese: 不湯不行; pinyin: bù tāng bù xíng).
Fermented fish sauce, known locally as "shrimp oil" (simplified Chinese: 虾油; traditional Chinese: 蝦油; pinyin: xiā yóu), is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilised for both savoury 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.
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 steaming, frying and stir-frying.
- 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/flavour of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish.
Unique seasoning from Fujian 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 (simplified Chinese: 红麴 / 红糟酱; traditional Chinese: 紅麴 / 紅糟醬; pinyin: hóngqū / hóngzāojiàng) is also commonly used in Fujian cuisine, imparting a rosy-red hue to the foods, pleasant aroma, and slightly sweet taste
Fujian 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", a complex dish making use of many ingredients, including shark's fin, sea cucumber, abalone, and Shaoxing wine.
Fujian is also notable for yanpi (Chinese: 燕皮; pinyin: yànpí), 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. Yanpi is used to make rouyan (Chinese: 肉燕; pinyin: ròuyàn), a type of wonton.
Notable dishes in Fujian cuisine
|Buddha Jumps Over the Wall
||Contains over 30 ingredients, including shark's fin, abalone, sea slug, dried scallops, duck, chicken breast, pig's trotters, mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked the aroma lingers, and upon detecting the smell, a Buddhist monk forgot his vow to be a vegetarian and leapt over a wall to taste the dish.
||Omelette with oyster filling
|Popiah / Lunpiah
||薄餅 / 潤餅
||薄饼 / 润饼
||báobǐng / rùnbǐng
||Crepe with bean sauce or soy sauce filling
||Flat-shaped egg noodle soup
|Bak kut teh
||Literally means "meat bone tea". A soup of pork ribs simmered in a broth of herbs and spices including star anise, cinnamon, cloves and garlic. It is usually eaten with rice or noodles.
|Stuffed fish balls
||Fish balls filled with meat
||Fried roll in five-spice powder filled with pork and vegetables. Also known as quekiam or kikiam (a localized pronunciation in the Philippines) and lor bak in some Southeast Asian countries such as Malaysia and Singapore.
|Red yeast chicken
||Chicken cooked in red yeast rice
||Stir fried raw peanuts
|Fragrant snails in wine
||dànzāo xiāng luópiàn
||Snails cooked with wine lees
|Meat strips with green pepper
||Pork strips with green pepper. It has been adapted to become "pepper steak" in Chinese restaurants in the West.
|Clams in chicken soup
||jītāng cuān hǎibàng
||Clams cooked in chicken stock
|Crispy skin fish rolls
||Fried bean curd skin with fish fillings
|Dried scallop with daikon
||Diakon steamed with conpoy (dried scallop) and Chinese ham
||Pork ribs marinated in wine
|Eastern Wall Dragon Pearls
||Longan fruit with meat fillings
||Frog braised in wine
|Five Colours Shrimp
||Stir fried diced shrimp and vegetables
|Five Colours Pearls
||Squid braised with vegetables
||A thin wrapper made with large proportions of lean pork
||A thin variety of Chinese noodles made from wheat flour
There are many eating places around the province that sell these specialities for two yuan, and which are thus known as "two-yuan eateries". In Xiamen, a local speciality is worm jelly (simplified Chinese: 土笋冻; traditional Chinese: 土笋凍; pinyin: tǔsǔndòng), an aspic made from a species of marine peanut worm.
See also 
- ^ a b c 中国烹饪协会 (China Cuisine Association). 中国八大菜系:闽菜 (China's Eight Great Schools of Cuisines : Min). 福建大酒家: 中国职工音像出版社. ISRC： CN-A47-99-302-00/V.G4
- ^ a b c d 徐, 文苑 (2005), 中国饮食文化概论, 清华大学出版社, pp. 79–80
- ^ a b Grigson, Jane (1985-01), World Atlas of Food, Bookthrift Company, ISBN 978-0-671-07211-7
- ^ Hu, Shiu-ying (2005), Food plants of China, Chinese University Press
- ^ a b "Fujian Cuisine. Beautyfujian.com. Accessed June 2011.