Fujian Cuisine

Fujianese cuisine is the cooking tradition of Fujian province on China's southeastern coast, one of China's recognized major regional culinary traditions, known for light, delicate seasoning that showcases fresh seafood rather than masking it with heavy sauces or spice. Common techniques include steaming, poaching, and quick stir-frying to preserve the natural texture of fish, shrimp, and shellfish, alongside a distinctive 'white-cut' method of poaching meat or seafood gently in broth until just cooked through, and 'drunken' preparations that marinate ingredients in rice wine. Fuzhou-style Fujianese cooking is also notable for red fermented rice (hong zao), used as a coloring and flavoring agent in dishes like red-wine-lees pork. It shares some techniques and ingredients with neighboring Taiwanese cuisine.