Min cuisine is the shortened form of Fujian cuisine, one of eight major cuisines of China (other cuisines: Lu, Yue, Chuan, Xiang, Su, Zhe, Hui). This native Chinese cuisine derives from the traditional cooking skills of Fujian province, China. One of the most important features of Min cuisine is that it usually maintains the original flavor of the main ingredients instead of processing or covering them with a variety of seasonings (Chuan cuisine is a good example).
Actually, Min cuisine is made up of three branches. Fuzhou style is the most insipid one, usually mixed with a flavor of sweet and sour. Southern Fujian style both tastes spicy and sweet, while
Western Fujian style is between other styles: slightly spicy and sweet.
Min cuisine has a history of nearly 5000 years, but it is until the 18th century that Min cuisine began to spread all over China, under the help of outstanding Fujian officials and literati.
Another feature of Min cuisine is its main ingredients. Thanks to the liberal natural resources of Fujian province, most ingredients of Min cuisine are local, especially from mountains and sea. And these ingredients are great in both quality and quantity.
Living a district in southern China, people in Fujian have a habit of drinking soup. They love soup so much that consider it as a dispensable part of a meal. This habit leads to the excellent skills of cooking soup in Min cuisine. Min cuisine soup can be divided into numerous categories according to the main ingredient and spice. The taste varies from salty to spicy while the ingredient varies from different meat to fresh vegetables.
Here are some famous dishes in Fujian cuisine:
Buddha Jumps Over the Wall
Stewed Chicken with Three Cups Sauce
Tai Chi Prawns
Sweet and Sour Litchis
Steamed Strengthening Fish