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Fujian cuisine is famed as one of the eight best Chinese cooking schools, representing
the taste of Southern China. Although lightness is a feature shared by both Fujian and Cantonese food, the Fujian variety is unique for its cooking
art characterized by "Zao", a special cooking technique that uses Chinese rice
wine to pickle food material. Fujian cuisine also uses much seafood, and
elegance,
softness, and a juicy flavour are the focuses of this cooking style. Fujian cuisine can still be categorized into Fuzhou cuisine, Southern Fujian Cuisine
and Western Fujian Cuisine according to slight differences in cooking techniques. Fuzhou cuisine is famous for the elegantly flavoured juice seasoned to dishes and the
Fuzhou soup that is always served. Southern Fujian cuisine is characterized by sweet chilli dishes flavoured by many kinds
of special seasonings. Western Fujian food is slightly saltier, with more use of chilli than the other
schools of Fujian cuisine, but the strong country flavour makes the dishes appealing to
city dwellers. Individual city or town foods also divide up the provincial cuisine into areas.
Wuyishan especially, is famous for its¡®caught on the mountain¡¯ foods such as
snake, frog, goat and vegetarian dishes. Xiamen, a popular tourist destination,
is also famed for its interesting and often lively seafood. |
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