Fujian cuisine

Fujian cuisine
A bowl of Fujian thick soup, or geng (羹). Fujian-style cuisine contains soups, soupy dishes, and stews.
Chinese	福建菜
Transcriptions Standard Mandarin Hanyu Pinyin Fújiàn cài Southern Min Hokkien POJ Hok-kiàn chhài
Min cuisine
Traditional Chinese	閩菜
Simplified Chinese	闽菜
Transcriptions Standard Mandarin Hanyu Pinyin Mǐn cài Southern Min Hokkien POJ Bân-chhài

Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province in China, most notably from the Fuzhou region. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xianwei" (simplified Chinese: 鲜味; traditional Chinese: 鮮味; pinyin: xiānwèi), as well as retaining the original flavour of the main ingredients instead of masking them.

Many diverse seafoods and woodland delicacies are used, including a myriad variety of local fish, shellfish and turtles, or indigenous edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian. The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling.

Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavour, aroma and texture of seafood and other foods. Strong emphasis is put on the making and utilising of broth and soups. There are sayings in the region's cuisine: "One broth can be changed into numerous (ten) forms" (simplified Chinese: 一汤十变; traditional Chinese: －湯十變; pinyin: yī tāng shí biàn) and "It is unacceptable for a meal to not have soup" (simplified Chinese: 不汤不行; traditional Chinese: 不湯不行; pinyin: bù tāng bù xíng).