First, Fuzhou cuisine: sweet and sour.

Second, Minnan cuisine: the taste is light, sweet and sour.

Hakka cuisine: salty, fat and cooked.

Fourth, Puxian cuisine: fresh and elegant, slightly sweet.

Five, northern Fujian cuisine: spicy, salty and fresh.

6. Fujian cuisine: light and delicious.

Extended data

Fujian cuisine name

1, Buddha jumps over the wall

Buddha jumping wall, also known as Mantanxiang and Fushouquan, is a famous local dish in Fuzhou, Fujian Province, belonging to Fujian cuisine. According to legend, it was created by Zheng Chunfa, the owner of Juchunyuan Restaurant in Fuzhou in Qing Dynasty. According to Mr Fei Xiaotong, the inventor of this dish is a group of beggars.

2. Mussel chicken soup

Braised mussels in chicken soup is a famous Fujian dish, belonging to Fujian cuisine-Fuzhou cuisine. A delicious food is prepared from mussels and chicken in Zhanggang as main ingredients, beef tenderloin and other auxiliary materials. Made of fresh mussels and boiled chicken soup, it tastes salty and delicious.

3, Babao red sturgeon rice

Babao red sturgeon rice is a traditional famous dish in Fujian, a traditional food in Fuzhou, and belongs to Fujian cuisine. Red sturgeon is named after eight kinds of raw materials, such as duck gizzards, steamed with glutinous rice. Has the effects of treating malnutrition, regulating, invigorating spleen, stimulating appetite, regulating, clearing away heat and purging fire. This dish is salty and delicious, soft and mellow, and has a unique flavor. The main ingredients are glutinous rice and blue crab.