Another factor that distinguishes Fujian cuisine from the other Chinese cuisines is the use of fermented products…making the region distinct by its reputation for marinated dishes, soups, stews and stir-fries.
As far as meat, Fujian cuisine includes pork, duck, chicken and beef…but especially takes advantage of what the sea offers—such as mussels, shrimp, and various types of fish.
As far as sauces, Fujian cuisine takes advantage of many different sauces—such as fish sauce, shrimp paste, shacha sauce and preserved apricots. In addition to these, orange juice is often used for a little complexity and sweetness.
As far as spices, Fujian cuisine is known for the precise use of scintillating, but not tongue numbing, spices. Fujian cuisine uses sugar, much like Sichuan cuisine uses Sichuan peppers…probably not a bood thing for any of my diabetic readers, right?
Examples of Fujian cuisine recipes that you might find on the internet include…
