The soul of Fujian cuisine
The province still follows traditional cooking methods, but that doesn't mean it isn't open to other influences, which allows for innovation and new flavors, Yang Feiyue and Hu Meidong report in Fuzhou.
"For instance, there are satay conch and satay noodles, where the rich sauce doesn't overwhelm the ingredients' natural flavors," Huang says, adding that specialty snacks, including oyster omelet and sea worm jelly, have also contributed to Fujian cuisine.
The mountainous northern region of Fujian has also played a big part in shaping the provincial cuisine.
Since local transportation relied on rivers, residents developed a unique culture of preserving food through drying.
Huang details the local dried food system of meat jerky, vegetables, tofu, shrimp, fish and even lychee. This preservation wisdom gave birth to a unique cooking system where all dried ingredients regain their original yet stronger flavors when reconstituted in water, he says.
Northern Fujian's representative banquets and dishes are equally fascinating, such as the Manting Feast from Mount Wuyi, dating back to the Tang Dynasty (618-907) and featuring many combinations of dried food.
