Cuisine of Guangzhou and Fujian
2 min readWith its unique style and taste，Guangdong Cuisine（Cantonese Cuisine）enjoys a good reputation at home and abroad.It includes Guangzhou cuisine，Chaozhou cuisine and Dongjiang cuisine，among which Guangzhou cuisine is representative.
Guangzhou Cuisine prefers pan-fry，fry，saute and ragout，and it features fresh，tender and refreshing characteristics.It is famous for a bizarre style，and the materials it uses are many，ranging from wild creatures like birds，insects，snakes.
monkeys，etc.to all kinds of seafood，such as the famous snake dish”Dragons fight against tiger”，which is one of the most luxurious dishes in meat dishes，and has three kinds of vipers as its main ingredients，with dozens of cooking procedures and scores of seasoning.
Guangdong is located in the southeast coast of China.Having a long history as abusiness port，it absorbed various cooking materials and techniques from abroad，thus it has distinct traces of Western cuisine，such as the cooking technique of braising，pickle and baking，and the seasoning of Oyster Sauce，Satay Sauce，Currs Sauce and Anchovy Sauce.Besides”Dragons fight against tiger”，there are more representative Cantonese dishes:Roasted suckling pig；Salt baked chicken，Dongjiang style；Braised chicken with snake；Braised chicken wings；Five snake soup；Fried fresh mushroom in oyster sauce.
Cuisine of Fujian（also called Min Cuisine）is comprised of three local styles：Fuzhou Cuisine，South Min Cuisine and West Min Cuisine.Fuzhou Cuisine is the mainstream cuisine of Fujian，and is pervasive not only in Fuzhou，but also in East Min，Mid Min and North Min.
Min Cuisine is mainly fried，sauteed，pan-fried，stewed，steamed and deep-fried.
It is characterized by fresh，tender，light and sour-sweet tastes，and soup takes anindispensible place in Cuisine of Min，which distinguishes it from other cuisines.
The numerous kinds of soup and their fantastic taste gain themselves the reputation “ten tastes in one soup”，and”hundreds of soups，hundreds of tastes”.
Fo tiao qiang-steamed abalone with shark’s fin and fish maw in broth-is a well-known dish at home and abroad，and is thus named because legend has it that when lured by its delicious aroma，even Buddha jumpedover the wall to eat this dish.
This mellow dish originated 100 years ago from the”Juchun Yuan”restaurant in Fuzhou in the late Qing Dynasty.Many foreign visitors consider coming to Fujian for a taste of Fo tiao qiang to be a great joy.Besides Fo tiao qiang，the representative cuisine of Min are Chicken in rice wine sauce，Mussel in rice wine sauce，Orange marinade fish，Fried xishi tongue（sand clam），Bird’s nest with shredded chicken，Beef in satay sauce，Roasted pig tendon with scallion，Stir-fried rat，etc.
