Fujian cuisine, located on the south-east coast of China, is famous for its rich seafood and diverse culinary traditions, characterised by the mountainous landscape and lush forest.
Fujian cuisine not only uses unique spices such as shrimp paste, shrimp oil and sour plums, but also fermented flavours made with red and white wine lees. The flavour profile includes fresh, sour, sweet, salty and aromatic elements. The cuisine is famous for "one broth, ten variations".
Common cooking methods include braising, stewing, stir-frying, boiling and stewing. Typical dishes include Buddha jumps over the wall, fuzhou fish balls, drunken ribs and lychee pork. Due to centuries of migration, Fujian's cuisine has strongly influenced the cuisines of Taiwan, Japan, Singapore and Malaysia.
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