Fujian cuisine

This article is part of the series: Chinese cuisine
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Eight Great Traditions Anhui (Hui 徽) Cantonese (Yue 粵) Fujian (Min 闽) Hunan (Xiang 湘) Jiangsu (Su 苏 or Yang 揚) Shandong (Lu 魯) Szechuan (Chuan 川) Zhejiang (Zhe 浙)
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Fujian cuisine (Chinese: 闽菜 or 福建菜) is derived from the native cooking style of the province of Fujian, China. Well-known dishes include: oyster omelette, Popiah (薄饼), yu wan (Fujian fish balls), and ban mien bian ruo (noodles with dumplings). Fujian cuisine is famed for its use of seafoods, its soups and stews, and for the visual presentation of its dishes.

Fujian cuisine consists of four styles:

• Fuzhou cuisine: taste is light compared to other styles, often with a mixed sweet and sour taste. Emphasis is also on utilizing soup, and there is a saying in Fuzhou style: One soup can be changed in ten forms.

• Western Fujian cuisine: often there is a spicy taste and the cooking methods are often steam, fry and stir-fry.

• Southern Fujian cuisine: often there is a mix of spicy and sweet taste, and the selection of sauces is elaborate.

• Quanzhou cuisine: least oily among all Fujian cuisine, but with strongest taste/flavor, also put emphasis on the shape of the material for each dish.

One of the most popular dishes is "Buddha jumps over the wall" （佛跳墙, Fotiaoqiang), a complex dish making use of many ingredients, including shark fin, sea cucumber, abalone, and Shaoxing wine.

There are many eating places around the province that sell these specialities for two yuan, and which are thus known as "two-yuan eateries".

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sv:Fuijanköket