Fujian cuisine or Fujianese cuisine, also known as Min cuisine, is one of the native Chinese cuisines derived from the cooking style of China's Fujian Province, most notably from the provincial capital, Fuzhou. "Fujian cuisine" in this article refers to the cuisines of Min Chinese speaking people within Fujian. Other cuisines in Fujian include Hakka cuisine, and the ethnic minority cuisines of the She and Tanka people. Fujian cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xianwei (鲜味; 鮮味; xiān wèi; sian bī), as well as retaining the original flavour of the main ingredients instead of masking them.[1][2]
Fujian cuisine
A bowl of Fujian broth soup, or geng (羹). Fujian-style cuisine contains soups, soupy dishes, and stews.
Many diverse seafood and woodland delicacies are used, including a myriad variety of local fish, shellfish and turtles, or indigenous edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian.[2] The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling.[2]
As the people of Fujian often travel to and from the sea, their food customs have gradually formed a unique cuisine with creative characteristics. Fujian cuisine is famous for preparing mountain and seafood based on good color, aroma, and shape, especially "fragrance" and "taste." Its fresh, mellow, meaty, non-greasy style characteristics and the features of a wide range of soups take a unique place in the field of Chinese cuisine.[3]
Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavour, aroma and texture of seafood and other foods.[2] Strong emphasis is put on the making and utilising of broth and soups.[4] There are sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" (一汤十变; 一湯十變; yī tāng shí biàn; chit thong sip piàn) and "It is unacceptable for a meal to not have soup" (不汤不行; 不湯不行; bù tāng bù xíng; put thong put hêng).[1]
Fermented fish sauce, known locally as "shrimp oil" (虾油; 蝦油; xiā yóu; hâ iû), is also commonly used in the cuisine, along with oyster, crab and shrimp. Peanuts (utilised for both savoury dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes.
Fujian cuisine has had a profound impact on Taiwanese cuisine and on the overseas Chinese cuisines found in Southeast Asia (particularly the Malay Archipelago) as the majority of Taiwanese and Southeast Asian Chinese people have ancestral roots in Fujian province.
Fuzhou: The taste is lighter compared to other styles, often with an equally-mixed taste of sweet and sour. Fuzhou is famous for its soups, and its use of fermented fish sauce and red yeast rice.
Putian/Henghwa: From the coastal town of Putian, best known for seafood dishes including lor mee and Doutuo clams.
Southern Fujian: The taste is stronger than other Fujianese cuisines, showing obvious influence from Southeast Asian dishes. Use of sugar and spices (like shacha sauce and five-spice powder) is more common. Various kinds of slow-cooked soup (not quite similar to the Cantonese tradition) are found. Many dishes come with dipping sauces.
Western Fujian: There are often slight spicy tastes from mustard and pepper and the cooking methods are often steaming, frying and stir-frying. The food is saltier and oilier compared to other parts of Fujian, usually focusing on meat rather than seafood.
Seasonings
Unique seasonings from Fujian include fish sauce, shrimp paste, sugar, shacha sauce and preserved apricot. Wine lees from the production of rice wine is also commonly used in all aspects of the region's cuisine. Red yeast rice (红麴/红糟酱; 紅麴/紅糟醬; hóngqū/hóngzāojiàng; ângkhak/ângchauchiòng) is also commonly used in Fujian cuisine, imparting a rosy-red hue to the foods, pleasant aroma, and slightly sweet taste.[5]
Fujian is also well known for its "drunken" (wine marinated) dishes and is famous for the quality of the soup stocks and bases used to flavour their dishes, soups and stews.
Fujian is also notable for yanpi (燕皮; yàn pí; ian phî), literally "swallow skin," a thin wrapper made with large proportions of lean minced pork. This wrapper has a unique texture due to the incorporation of meat and has a "bite" similar to things made with surimi. Yanpi is used to make rouyan (肉燕; ròu yàn; he̍k ian), a type of wonton.[4]
Literally means "meat bone tea". A soup of pork ribs simmered in a broth of herbs and spices including star anise, cinnamon, cloves and garlic. It is usually eaten with rice or noodles.
Contains over 30 ingredients, including shark's fin, abalone, sea slug, dried scallops, duck, chicken breast, pig's trotters, mushrooms, pigeon eggs and other ingredients.[6] A legend is that after the dish is cooked, the aroma lingers, and upon detecting the smell, a Buddhist monk forgot his vow to be a vegetarian and leapt over a wall to taste the dish.[6]
Clams in chicken soup
雞湯汆海蚌
鸡汤汆海蚌
jī tāng cuān hǎibàng
koe-thng thún-hái-pāng
Clams cooked in chicken stock
Crispy skin fish rolls
脆皮魚卷
脆皮鱼卷
cuìpí yú juǎn
chhè-phôe hî-kǹg
Fried bean curd skin with fish fillings
Dried scallop with radish
干貝蘿蔔
干贝萝卜
gānbèi luóbò
干貝菜頭kan-pòe chhài-thâu
White radish steamed with conpoy (dried scallop) and Chinese ham
Fried roll in five-spice powder filled with minced pork and vegetables. Also known as quekiam or kikiam (a localised pronunciation in the Philippines) and lor bak in places such as Indonesia and Malaysia.
There are many eating places around the province that sell these specialties for two yuan, and which are thus known as "two-yuan eateries". In Xiamen, a local specialty is worm jelly (土笋冻; 土笋凍; tǔ sǔn dòng), an aspic made from a species of marine peanut worm.
^ abGrigson, Jane (January 1985), World Atlas of Food, Bookthrift Company, ISBN978-0-671-07211-7
^Hu, Shiu-ying (2005), Food plants of China, Chinese University Press
^ ab"Fujian Cuisine. July 31, 2013, at the Wayback Machine Beautyfujian.com 2011-07-10 at the Wayback Machine. Accessed June 2011.
April 04, 2023
fujian, cuisine, this, article, uses, bare, urls, which, uninformative, vulnerable, link, please, consider, converting, them, full, citations, ensure, article, remains, verifiable, maintains, consistent, citation, style, several, templates, tools, available, a. This article uses bare URLs which are uninformative and vulnerable to link rot Please consider converting them to full citations to ensure the article remains verifiable and maintains a consistent citation style Several templates and tools are available to assist in formatting such as Reflinks documentation reFill documentation and Citation bot documentation September 2022 Learn how and when to remove this template message Fujian cuisine or Fujianese cuisine also known as Min cuisine is one of the native Chinese cuisines derived from the cooking style of China s Fujian Province most notably from the provincial capital Fuzhou Fujian cuisine in this article refers to the cuisines of Min Chinese speaking people within Fujian Other cuisines in Fujian include Hakka cuisine and the ethnic minority cuisines of the She and Tanka people Fujian cuisine is known to be light but flavourful soft and tender with particular emphasis on umami taste known in Chinese cooking as xianwei 鲜味 鮮味 xian wei sian bi as well as retaining the original flavour of the main ingredients instead of masking them 1 2 Fujian cuisineA bowl of Fujian broth soup or geng 羹 Fujian style cuisine contains soups soupy dishes and stews Chinese福建菜TranscriptionsStandard MandarinHanyu PinyinFujian caiSouthern MinHokkien POJHok kian chhaiMin cuisineTraditional Chinese閩菜Simplified Chinese闽菜TranscriptionsStandard MandarinHanyu PinyinMǐn caiSouthern MinHokkien POJBan chhaiMany diverse seafood and woodland delicacies are used including a myriad variety of local fish shellfish and turtles or indigenous edible mushrooms and bamboo shoots provided by the coastal and mountainous regions of Fujian 2 The most commonly employed cooking techniques in the region s cuisine include braising stewing steaming and boiling 2 As the people of Fujian often travel to and from the sea their food customs have gradually formed a unique cuisine with creative characteristics Fujian cuisine is famous for preparing mountain and seafood based on good color aroma and shape especially fragrance and taste Its fresh mellow meaty non greasy style characteristics and the features of a wide range of soups take a unique place in the field of Chinese cuisine 3 Particular attention is paid on the finesse of knife skills and cooking technique of the chefs which is used to enhance the flavour aroma and texture of seafood and other foods 2 Strong emphasis is put on the making and utilising of broth and soups 4 There are sayings in the region s cuisine One broth can be changed into numerous ten forms 一汤十变 一湯十變 yi tang shi bian chit thong sip pian and It is unacceptable for a meal to not have soup 不汤不行 不湯不行 bu tang bu xing put thong put heng 1 Fermented fish sauce known locally as shrimp oil 虾油 蝦油 xia you ha iu is also commonly used in the cuisine along with oyster crab and shrimp Peanuts utilised for both savoury dishes and desserts are also prevalent and can be boiled fried roasted crushed ground or even turned into a paste Peanuts can be used as a garnish feature in soups and even be added to braised or stir fried dishes Fujian cuisine has had a profound impact on Taiwanese cuisine and on the overseas Chinese cuisines found in Southeast Asia particularly the Malay Archipelago as the majority of Taiwanese and Southeast Asian Chinese people have ancestral roots in Fujian province Contents 1 Styles 2 Seasonings 3 Notable dishes 4 See also 5 ReferencesStyles EditFujian cuisine consists of several styles Fuzhou The taste is lighter compared to other styles often with an equally mixed taste of sweet and sour Fuzhou is famous for its soups and its use of fermented fish sauce and red yeast rice Putian Henghwa From the coastal town of Putian best known for seafood dishes including lor mee and Doutuo clams Southern Fujian The taste is stronger than other Fujianese cuisines showing obvious influence from Southeast Asian dishes Use of sugar and spices like shacha sauce and five spice powder is more common Various kinds of slow cooked soup not quite similar to the Cantonese tradition are found Many dishes come with dipping sauces Western Fujian There are often slight spicy tastes from mustard and pepper and the cooking methods are often steaming frying and stir frying The food is saltier and oilier compared to other parts of Fujian usually focusing on meat rather than seafood Seasonings EditUnique seasonings from Fujian include fish sauce shrimp paste sugar shacha sauce and preserved apricot Wine lees from the production of rice wine is also commonly used in all aspects of the region s cuisine Red yeast rice 红麴 红糟酱 紅麴 紅糟醬 hongqu hongzaojiang angkhak angchauchiong is also commonly used in Fujian cuisine imparting a rosy red hue to the foods pleasant aroma and slightly sweet taste 5 Fujian is also well known for its drunken wine marinated dishes and is famous for the quality of the soup stocks and bases used to flavour their dishes soups and stews Notable dishes EditOne of the most famous dishes in Fujian cuisine is Buddha Jumps Over the Wall a complex dish making use of many ingredients including shark s fin sea cucumber abalone and Shaoxing wine Fujian is also notable for yanpi 燕皮 yan pi ian phi literally swallow skin a thin wrapper made with large proportions of lean minced pork This wrapper has a unique texture due to the incorporation of meat and has a bite similar to things made with surimi Yanpi is used to make rouyan 肉燕 rou yan he k ian a type of wonton 4 English Traditional Chinese Simplified Chinese Pinyin Pe h ōe ji DescriptionBak kut teh 肉骨茶 肉骨茶 rou gŭ cha bah kut te Literally means meat bone tea A soup of pork ribs simmered in a broth of herbs and spices including star anise cinnamon cloves and garlic It is usually eaten with rice or noodles Banmian 板面 板面 bǎnmian pan mi Flat shaped egg noodle soupBraised frog 黃燜田雞 黄焖田鸡 huang men tianji n g bun chhan koe Frog braised in wineBuddha Jumps Over the Wall 佛跳牆 佛跳墙 fo tiao qiang hu t thiau chhiuⁿ Contains over 30 ingredients including shark s fin abalone sea slug dried scallops duck chicken breast pig s trotters mushrooms pigeon eggs and other ingredients 6 A legend is that after the dish is cooked the aroma lingers and upon detecting the smell a Buddhist monk forgot his vow to be a vegetarian and leapt over a wall to taste the dish 6 Clams in chicken soup 雞湯汆海蚌 鸡汤汆海蚌 ji tang cuan hǎibang koe thng thun hai pang Clams cooked in chicken stockCrispy skin fish rolls 脆皮魚卷 脆皮鱼卷 cuipi yu juǎn chhe phoe hi kǹg Fried bean curd skin with fish fillingsDried scallop with radish 干貝蘿蔔 干贝萝卜 ganbei luobo 干貝菜頭kan poe chhai thau White radish steamed with conpoy dried scallop and Chinese hamDrunken ribs 醉排骨 醉排骨 zui paigǔ chui pai kut Pork ribs marinated in wineEastern Wall Dragon Pearls 東壁龍珠 东壁龙珠 dōng bi longzhu tong pek liong chu Longan fruit with meat fillingsFive Colours Pearls 五彩珍珠扣 五彩珍珠扣 wǔ cǎi zhenzhu kou gō chhai tin tsu khau Squid braised with vegetablesFive Colours Shrimp 五彩蝦松 五彩虾松 wǔ cǎi xia sōng gō chhai he siong Stir fried diced shrimp and vegetablesFragrant snails in wine 淡糟香螺片 淡糟香螺片 dan zao xiang luo pian tam chau hiong lo phiⁿ Snails cooked with wine leesGua bao 割包 刈包 gua bao koah pau Pork belly bunsMeat strips with green pepper 青椒肉絲 青椒肉丝 qing jiao rou si chheⁿ tsio bah si Pork strips with green pepper It has been adapted to become pepper steak in American Chinese cuisine Min sheng guo 閩生果 闽生果 mǐn sheng guǒ Stir fried raw peanutsMisua mee sua 麵線 面线 mian xian mi soaⁿ A thin variety of Chinese noodles made from wheat flourNgo hiang 五香 五香 wǔ xiang ngo hiong Fried roll in five spice powder filled with minced pork and vegetables Also known as quekiam or kikiam a localised pronunciation in the Philippines and lor bak in places such as Indonesia and Malaysia Oyster omelette 蚵仔煎 蚵仔煎 he zǎi jian o a chian Omelette with oyster fillingPopiah Lunpiah 薄餅 潤餅 薄饼 润饼 baobǐng runbǐng pȯh piaⁿ Crepe with bean sauce or soy sauce fillingRed wine chicken 紅糟雞 红糟鸡 hong zao ji ang chau koe Chicken cooked in red yeast riceStuffed fish balls 包心魚丸 包心鱼丸 bao xin yuwan pau sim hi oan Fish balls filled with meatYanpi 燕皮 燕皮 yan pi ian phi A thin wrapper made with large proportions of lean pork A plate of worm jelly There are many eating places around the province that sell these specialties for two yuan and which are thus known as two yuan eateries In Xiamen a local specialty is worm jelly 土笋冻 土笋凍 tǔ sǔn dong an aspic made from a species of marine peanut worm See also EditShaxian delicacies List of Chinese dishes Chinatown Flushing Brooklyn s Fuzhou Town 福州埠 Manhattan s Little Fuzhou 小福州 References Edit a b 中国烹饪协会 China Cuisine Association 中国八大菜系 闽菜 China s Eight Great Schools of Cuisines Min 福建大酒家 中国职工音像出版社 ISRC CN A47 99 302 00 V G4 a b c d 徐 文苑 2005 中国饮食文化概论 清华大学出版社 pp 79 80 http www chushixiu com thread 928 1 1 html a b Grigson Jane January 1985 World Atlas of Food Bookthrift Company ISBN 978 0 671 07211 7 Hu Shiu ying 2005 Food plants of China Chinese University Press a b Fujian Cuisine Archived July 31 2013 at the Wayback Machine Beautyfujian com Archived 2011 07 10 at the Wayback Machine Accessed June 2011 Retrieved from https en wikipedia org w index php title Fujian cuisine amp oldid 1131884586, wikipedia, wiki, book, books, library,
