Development of Fuzhou Food Culture
Fujian cuisine, known as one of the eight major cuisines in China, originated in Fujian Province. It was formed based on the mutual exchange and integration between the Central Plains civilization and the ancient Yue culture for more than 2,000 years, integrating the essence of various cuisines and making innovations on that basis, backed by the unique natural resources of Fujian Province, with Fuzhou dishes as the main representative. Fujian cuisine is famous for its diverse seafood and mountain delicacies which bear strong geographical and cultural deposits in the southeast coast. It features meticulous ingredient selection, pays attention to color, smell, taste, shape and texture, and tastes fresh, tender, elegant and mellow. Fujian cuisine focuses on the rigorous cutting skills, precise timing in cooking and heat control, and integrates stir-frying, quick-frying, deep-frying, braising, stewing, baking, quick-boiling and other procedures. Fujian dishes are sweet and sour, and less salty. The soup making process is exquisite, reflecting a unique exquisite and delicate style.
Fujian cuisine has thousands of dishes, some originated in the late Han Dynasty, some originated in Tang and Song dynasties, and some originated in Ming and Qing dynasties, with a long history. Among them, the most famous Fujian cuisine "Fotiaoqiang," the pearl in the crown of Fujian cuisine "Instant-boiled Sea Clam in Chicken Broth" and the traditional classic delicacies of Fujian cuisine "Fuzhou Fish Balls" and "Fuzhou Pork Wonton" are popular at home and abroad.
As an open and inclusive city, Fuzhou has seen the integration of Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine and other major cuisines as well as the common development of Chinese and Western catering culture. The catering industry is flourishing in Fuzhou. It is known as the "Paradise of Foodies."
Fotiaoqiang
Instant-boiled Sea Clam in Chicken Broth
Sauteed Sliced Neptunea Cumingi in Rice Wine Sauce
Lychee Sweet and Sour Pork
Pork Wonton
Fish Balls