baiqieji Min Cuisine is one of the eight famous cuisines in China.

Min Cuisine, also called Fujian Cuisine, originates from South China's Fujian Province. The history of Min Cuisine dates back to 5000 years ago. It consists of three styles, namely Fuzhou style, which is usually tastes light compared with other styles, often with a mixed sweet and sour taste; Western Fujian style, featuring slightly spicy flavoring from mustard and pepper; and Southern Fujian style, which usually tastes spicy and sweet.

The three notable features of Min Cuisine are: the use of delicacies from the mountains and sea as the main ingredients, a specialism in soup making and expertise in applying various kinds of seasonings. Fujian's abundant natural resources mean Fujian Cuisine is rich in high-quality ingredients, especially delicacies from the mountains and sea.

Min Cuisine pays a great deal of attention on utilizing soup. As a saying about the region's cuisine goes: "It is unacceptable for a meal not to have soup". Fujian people like to use various kinds of sauces and seasonings to create the tastes of salty, sweet, sour and spicy. Salty seasonings include shrimp sauce, shrimp oil and soy sauce; sour seasonings include white vinegar and qiaotou (a vegetable similar to green onion and garlic); sweet seasonings include brown sugar and crystal sugar; sweet-smelling seasononings include brown sugar, spiced powder, aniseed and cassia bark; and spicy seasonings include pepper and mustard.

Thecooking techniquesof Fujian Cuisine are: pan-frying, deep-frying, boiling, baking, stewing, mixing, sautéing with wine, stewing in gravy, grilling, cooking with red rice wine, simmering, stir-frying, smoking, braising and salting. Among them the most characteristic one is cooking with red rice wine, which includes stir-frying with red rice wine, and baking with red rice wine, quick-frying with red rice wine and deep-frying with red rice wine. The "drunken" (cooked in wine) dishes are prevalent in Fujian Province and very famous throughout China.

Min Cuisine

Stewed Chicken with Three Cups Saucesān bēi jīSann bay jee三杯鸡
Steamed Chicken in Red Fermented Ricezuì zāo jīDzway dzaoww jee醉糟鸡
Sliced Chicken in Red Fermented Riceshāo piàn zāo jīShaoww pyen dzaoww jee烧片糟鸡
Buddha Jumping Wall (Sea Food and Poultry Casserole)fú tiào qiángFor tyaoww chyang佛跳墙
Steamed Strengthening Fishqīngzhēng jiā lì yúChing-jnng jyaa lee yoo清蒸加力鱼
Tai Chi Prawnstàijí míng xiāTeye-jee ming sshyaa太极明虾
Hot and Sour Squidsuān là làn yóuyúSwann laa lan yoh-yoo酸辣烂鱿鱼
Sweet and Sour Litchislìzhī ròuLee-jrr roh荔枝肉

Chinese Food Menus

Regional Cuisines

Meat Dishes

Soups, Hotpots, and Snacks

Rice, Wheat, and Vegetarian Dishes

Related Pages