China's Eight Major Cuisines - Min

Updated:Tue, Oct 23, 2012 03:07 AM     Related:Min Cuisine

Min Cuisine

Min Cuisine, also called Fujian Cuisine, originates from South China’s Fujian Province. It consists of three styles, namely Fuzhou style, Western Fujian style, and Southern Fujian style.

 

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.

The cooking techniques of 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.

Appealing dishes are countless, so we can only exemplify some of them:

Fried golden bamboo shoot with chicken mince - every 100g of winter bamboo shoots will be cut into 500 - 600 strips with the same length and breadth. Then they can blend with the very small pieces of chicken.

Buddha jumping over the wall - the most famous and classical dish, which has a long history since the Qing Dynasty.

Dongbi dragon pearl - it chooses materials from the rare longan trees of thousand year's history in Kaiyuan Temple in Quanzhou, the delicate scent is rather catching.

'Fried Xi Shi's tongue'is made from the locally produced Fujian mussel. According to legend the concubine Xi Shi of the king of Wu state was thrown in the sea tied to a huge stone by the wife of Gou Jian, the king of Yue who destroyed Wu, to prevent her husband being seduced by her beauty. In the area of the sea where she sank, a special breed of mussel appeared and this was said to be Xi Shi's tongue.

 

Source:HugChina

 

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