Fujian food

Fujian cuisine is derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi", as well as retaining the original flavour of the main ingredients instead of masking them.

The techniques employed in the cuisine are complex but the results are ideally refined in taste with no "loud" flavours. Particular attention is also paid on the knife skills and cooking technique of the chefs. Emphasis is also on utilizing broth/soup, and there is a sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" and "It is unacceptable for a meal to not have soup"

Buddha Jumps Over the Wall

Buddha Jumps Over the Wall, or fo tiao qiang, is a variety of shark fin soup in Cantonese and 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 ...more

Oyster omelette

Oyster omelette is a Chinese dish of Teochew/Fujian origin. It is also popular in places with Chaozhou and Fujianese influences such as in Guangdong, Hong Kong, Malaysia, Singapore, the Philippines, and Taiwan (where it is often sold in night markets) ...more

Delicious Xiamen Food

Xiamen cuisine represents that of the whole of Fujian. It is one of the eight most famous Chinese cooking styles. In past years, Xiamen cuisine has diversified, forming a unique flavor that can be described as simultaneously mild, tasty, light, crisp and slightly spicy. It is particularly famous for seafood, herbal dishes, Putuo vegetable dishes and local snacks ...more