Fujian cuisine

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 flavorful, soft, and tender, with particular emphasis on umami taste, 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.

Typical courses of Fujian cuisine as below:

1.Buddha Jumps Over The Wall

Buddha Jumps Over the Wall is a variety of shark fin soup in Fujian cuisine. Since its creation during the Qing Dynasty (1644-1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish's name is an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.

2.Oyster Omelette

Oyster omelette is often sold in night markets, and has constantly been ranked by many foreigners as the top cuisine from Taiwan and one of the most addictive food in the world. It is also popular in other places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, and the Philippines.

3.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.

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