Fujian cuisine
Fujian cuisine also
known under the name Min cuisine, has a rich history of over 5000 years. It
brings together three different styles: the style of Fuzhou,
which favors sweet and sour and, in general, lighter flavor than the other two
styles, the style of western Fujian, mustard
and pepper which give a slightly raised side and the style of southern Fujian, known for its
spicy and sweet flavors.
She
is known for her presentation and tasty and light taste. Its preparation
techniques as chao (blow), liu (do first frying and pour the juice and spices
prepared beforehand starch) and wei (cook over high heat and spice sauce) are
much appreciated. Marinades of alcohol marc worth mentioning.
Located
in the coastal region of southeast, Fujian
produces a lot of seafood such as eel, shellfish, cuttlefish and sea cucumber.
For this reason, the preparation of seafood characterize the kitchen Fujian. Include some
famous dishes: Buddha Jumps Over the Wall, Chicken marinated in alcohol marc,
Cuttlefish point to acidic and spicy taste, mix slices of meat and chicken
marinated in alcohol marc “Jumbo Shrimp Taiji” Fish steamed, Pork
shaped litchi, etc.
The
three main features of the Min kitchen are: ingredients mainly from the
mountain and the sea, a taste for soups and an undeniable expertise in
seasonings. The province is generously endowed with natural resources, the
ingredients are usually excellent.
The
specialty of the Fujian
cuisine, it is the soups. As one local proverb: “impossible to imagine a
meal without soup.” In addition, residents of Fujian usually accompany their dishes of
various kinds of sauces and seasonings both sweet and savory, spicy acids.
Among the salty seasonings include the shrimp sauce, shrimp oil and soy sauce.
Seasonings acids include white vinegar and Qiaotou (similar vegetable green
onion and garlic). To sweeten their dishes, Fujian residents use both brown sugar than
white sugar. To accompany their sweet dishes, they do not hesitate to use the
pepper powder, anise or cinnamon. Finally, pepper and mustard are commonly used
to identify dishes.
The
leaders of Fujian
appeal to many preparation techniques: foods can be fried with minimal oil or
fried long and high temperature, boiled, baked, simmered over low heat, sautéed
in wine, simmered in their juice, grilled, boiled red rice wine, smoked,
braised or salty. All these techniques, the most characteristic is cooking red
rice wine: food is either skipped or baked, or fried, with short or long. Known
as the “drunk food”, these specialties are widespread in Sichuan and famous throughout China.
Fujian cuisine Representative recipes:
Buddha jumps over the wall (fó Tiao qiáng, 佛跳墙)
Oyster omelet (mǔlì Jiandan, 牡蛎 煎蛋)
Popiah (regional language min): turnip pancake, sausage, shrimp, etc. (Bó bǐng, 薄饼)
Fish Ball (yú wán, 魚丸), the material is close to the surimi is the Fujian release, there is another version of this dish in the kitchen of Hubei.
Drunken Crab (zuìjiǔ of pángxiè, 醉酒 的 螃蟹) 0
Fish (perch here) in the form of chrysanthemum (Juhua Xingzhuang of yú, 菊花 形状 的 鱼)
Pork shaped litchi (Lizhi Xingzhuang of zhūròu, 荔枝 形状 的 猪肉)
Snail flavored with rice wine (Fenfang Woniu yǔ mǐjiǔ, 芬芳 蜗牛 与 米酒)
Overview on Chinese cuisine
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