A FOOD TRADITION
Fujian cuisine
Fujian cuisine highlights seafood, mountain produce, delicate broths, red fermented rice, and aromatic soups and snacks.
Dishes linked to this cuisine
25–36 of 38
Fuzhou rice noodles
Rice noodles are served hot with a seasoned broth or sauce and commonly paired with pork, seafood, vegetables, or green onion.
Fuzhou sliced pork soup
Thin slices of pork coated in sweet potato starch are simmered in a hot, lightly sour broth with ginger and green onion.
Fuzhou steamed grouper
A whole grouper is steamed until tender and finished with aromatics, hot oil, and a light soy-based seasoning.
Fuzhou wonton soup
A Fujian soup of pork-filled wheat wontons served in a clear seasoned broth with green onion.
Fuzhou zongzi
A savory Fuzhou rice dumpling made from glutinous rice wrapped around pork and other fillings before steaming.
Lychee pork
Lychee pork is a Fujian preparation of crisp pork pieces coated in a sweet-tart sauce with lychee and vinegar.
Min-style fried rice noodles
Rice noodles are stir-fried in a Min-style combination with cabbage, aromatics, savory seasoning, and optional egg or protein.
Oyster omelet
A Fujian-style savory omelet made by cooking fresh oysters and beaten egg with a soft starch batter and green onion.
Popiah
A Fujian-style fresh spring roll consisting of a thin wheat wrapper filled with cooked vegetables and assorted savory fillings.
Red wine chicken
A Fujian-style chicken dish braised with red fermented rice wine, ginger, sesame oil, and savory seasonings.
Sea cucumber soup
A Fujian-style soup in which tender sea cucumber is simmered with aromatics, mushrooms, and a savory broth.
Taro paste
A smooth Fujian dessert made by steaming and mashing taro with sugar and cooking fat into a dense paste.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.