Fujian Cuisine originates from the southeastern province of Fujian beside the Pacific Ocean. The history of this cuisine dates back 5,000 years. This cuisine creates great seafood soups and has precise uses of scintillating. The Fujian Cuisine highlights more on the spiciness of each dish and not so much the numbness of each dish.
Fujian cuisine is famous for its abundant ingredients from the sea and mountains. It is characterized by its fine slicing techniques, various soups and broths, and exquisite culinary art.
Flavors — Sweet and Sour, Many Flavors of the Sea
Fujian Cuisine is distinguished from the other cuisines for its specialty in its making of seafood being beautiful in color and puts magic in the tastes of sweet, sour, salty, and savory. Their most distinct features are their "pickled taste".
Fujian cuisine's famous dishes are: stewed chicken with three cups sauce (三杯鸡), boiled whelk meat slices (白切海螺), fried ormer fin in brown sauce (红烧大鲍翅), hot and sour squid (酸辣鱿鱼).