"gourmet" Fujian cuisine

The knife is rigorous and the dish is interesting.

There are many soups and vegetables, and the taste is very fresh.

The seasoning is strange, sweet and fragrant.

Exquisite and colorful cooking.

What's your first impression when you see this description? What dish will it be? In fact, this is a description of the characteristics of Fujian cuisine After reading these four sentences, you will basically master the characteristics of Fujian cuisine. As a Fujian native, I would like to introduce the delicious food in my hometown today, so that everyone can see what is delicious in Fujian.

Fujian Province, referred to as "Fujian" for short, is the provincial administrative region of People's Republic of China (PRC). Fuzhou, the provincial capital, is located on the southeast coast of China, bordering Zhejiang Province in the northeast, Jiangxi Province in the northwest, Guangdong Province in the southwest and Taiwan Province Province across the Taiwan Province Strait in the southeast, with a total land area of 6,543,800 square kilometers. There are 9 prefecture-level cities in Fujian Province, namely Fuzhou, Xiamen, Quanzhou, Zhangzhou, Putian, Longyan, Sanming, Nanping and Ningde. As of February, 20021year, * * * has1/county-level cities, 42 counties and 3 1 municipal districts.

The origin and development of Fujian cuisine can not be separated from local natural resources. Cooking materials are the material basis of cooking and the guarantee of cooking quality. Cooking materials play a key role in the exertion of cooking function, the production of cooking effect and the realization of cooking purpose. Fujian is located in the southeast corner of China, surrounded by mountains and seas, with a mild climate and abundant rainfall all year round.

In its mountainous area, trees are towering, bamboo is everywhere, and streams and rivers crisscross; Coastal areas have long coastlines and vast shallow beaches. Superior geographical conditions and rich delicacies provide unique cooking resources for Fujian cuisine. Local hardworking ancestors created, bred and collected colorful cooking materials for future generations in their long-term life practice. It is rich in rice, sugar cane vegetables, melons and fruits, especially longan, litchi and citrus, which are well-known at home and abroad.

There are tea, mushrooms, bamboo shoots, lotus seeds and coix seed in the mountain stream, as well as delicacies such as muntjac, pheasant, partridge, river eel and stone scales. In coastal areas, seafood such as fish, shrimp, snails and mussels are abundant all the year round. According to Tu Benjun's Records of Seafood in Central Fujian in Ming Dynasty, there are 257 species of scales.

The statistics of modern experts are more than 750 kinds. In the Annals of Fujian compiled in the Qing Dynasty, it was recorded that "bamboo shoots and trees are all over the world" and "fish, salt and clams are rich in green". Fujian is not only rich in commonly used cooking materials, but also widely distributed in specialty materials: grouper in Xiamen, mussel in Changle Zhanggang, lotus seed in Jianning, dried sweet potato in Liancheng, dried radish in Shanghang, dried vegetables in Yongding, dried pig bile in Wuping, dried mouse in Ninghua, dried meat in Mingxi and dried bean in Changting. It is famous for its variety and different flavors. These rich specialties provide Fujian people with unique cooking resources and lay a material foundation for the formation of Fujian famous dishes.

Next, I will introduce some Fujian dishes that the public knows better.

Buddha jumps over the wall: also known as Mantanxiang and Fushouquan, a famous dish in Fuzhou, can be regarded as Hua Dan, a master of Fujian cuisine. There are dozens of ingredients needed for the Buddha jumping wall, which are rich in nutrition and can promote development, beauty, delay aging and enhance immunity. It is a good tonic and has been used as the main course of state banquets for many times.

Half Moon Sinking into the River: "Half Moon Sinking into the River" is a famous vegetarian dish in Nanputuo Temple Vegetarian Restaurant. It is a high-protein, low-fat, low-sugar and low-calorie food based on water gluten. Cooking is mainly cooking, and it tastes sour and spicy. The soup is delicious.

Baizhanhe seafood: Baizhanhe seafood is a famous Hakka dish of Han nationality in Fujian, belonging to Hakka cuisine in Tingzhou. Chicken must be a specialty of Changting, and cooking wine must be Hakka rice wine produced by Changting, which will make this dish fragrant, tender and not greasy, fragrant, golden and shiny, and very attractive. The original plan is original, fresh and fragrant, crisp and refreshing, smooth and tender but not greasy.

Wuyi Smoked Goose: Smoked Goose is a traditional dish of Han nationality that must be served at the table banquet, belonging to Fujian cuisine. This dish is produced in Wuyishan area. It is quite famous in the local area. Smoked geese pay attention to color, aroma and taste. Goose meat has been smoked for a long time, which combines the fragrance of tea, cinnamon and glutinous rice, so the fragrance is lasting, and the strong aroma can't cover up the spicy fragrance. Its nutritional value is higher than that of domestic animals such as chickens, ducks, pigs and cattle, and its fat content is low.

Fried oyster omelet: Fried oyster omelet, also known as oyster omelet, is not a unique snack in Taiwan Province Province. In Minnan-speaking areas (Minnan and Chaoshan), it has existed since ancient times and is a common home-cooked dish. Crispy taste and smooth filling.

It is said that Taiwan Province oyster omelet was brought to Taiwan Province Province with the migration of Zheng Chenggong's army and the immigrants from Fujian and Chaoshan. Now, the processing technology of oyster omelet in Taiwan Province Province is highly consistent with that in southern Fujian, especially Quanzhou, and it has become a favorite food for people on both sides of the Taiwan Strait.

Pseudosciaena crocea: Ningde, Fujian called it "the hometown of Pseudosciaena crocea". Pseudosciaena crocea with red lips and yellow lips and delicious meat is known as the "national fish", while Ningde is known as the "hometown of Pseudosciaena crocea". The large yellow croaker in Ningde, also known as "yellow croaker" and "yellow croaker", has become a frequent visitor on the dining table of Ningde people because of its fresh meat.

In fact, the dishes mentioned above are just the tip of the iceberg, such as fried rice noodles, Fuding pork slices, fried ginkgo and fried dumpling in my hometown of Ningde, Fujian. All kinds of seafood make people linger, and the hospitality of Fujian people is worth a visit.

Speaking of Fujian, what do you think of? What kind of food have you eaten?