What are the cuisines developed from Fuzhou, Quanzhou and Xiamen? Fujian cuisine is the abbreviation of Fujian cuisine, which originated in Minhou County, Fujian Province. It is developed with the dishes of Fuzhou, Quanzhou and Xiamen as the representatives. It is one of the main cuisines in China and occupies an important position in the treasure house of China food culture. Cooking methods are good at frying, sliding, frying and simmering, especially "rotten". Because Fujian is located in the southeast coast, it is rich in all kinds of seafood, such as sea eel, razor clam, squid, yellow croaker and sea cucumber. Therefore, many kinds of dishes are cooked with seafood as raw materials and have a unique flavor.

Cooking materials are mainly seafood and local products. Because the natural geography of Fujian Province is surrounded by mountains and seas, with mountains in the north and the sea in the south. In the vast mountainous areas, mushrooms, bamboo shoots, tremella, lotus seed scales, river eels, wild turtles and other local products and wild goods are produced; Long offshore mudflats, top seafood such as fish, shrimp, mussels, sturgeon, etc., are endless for a long time. The hilly areas in the plain area are famous for rice, soft sweets, vegetables and fruits and fresh fruits.

If the knife is used properly, everything will be subject to taste. Fujian cuisine attaches great importance to knife skills and has the reputation of "slicing as thin as paper, shredding as hair, adding plum to flowers". And all the knife workers are working hard around the "taste", so that the raw materials can also show the taste and color of the raw materials according to the knife skills. It resists superficiality and posturing, advocates the natural beauty of raw materials, and achieves the practical effect of profound and thorough taste, natural and generous modeling and consistent maturity. "Snail Slices of Nestle Coffee" is also a common dish. According to the skillful and appropriate maturity of the knife worker, it makes the dish look like a blooming peony flower, which is pleasing to the eye and crisp and refreshing.

Soup is delicate and changeable. Fujian cuisine attaches great importance to soup, which is related to cooking more seafood and traditional customs. Fujian chefs have always associated cooking with ensuring the fresh quality, pure taste and nourishing health care of raw materials. From the long-term accumulated experience, I feel that soup can best maintain the essence and original flavor of raw materials, so there are many kinds of soup. Some are as white as milk, sweet and delicious; Some soups are clear as water and delicious in color; Some are golden and transparent, and the fragrance is fragrant; Some soups are thick and mellow. "Chicken soup for mussel soul" is the representative dish. Its "chicken soup for the soul" is not a pure "chicken" soup, but a "three-velvet soup" refined from old hen, pork tenderloin and beef and mutton. Soaking in the mussels produced in Fujian makes people feel relaxed and happy.