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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''" (), 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" () and "It is unacceptable for a meal to not have soup" ().〔 ISRC： CN-A47-99-302-00/V.G4〕 Fermented fish sauce, known locally as "shrimp oil" (), is also commonly used in the cuisine, along with oysters, crab, and prawns. Peanuts (utilised for both savoury dishes and desserts) are also prevalent, and can be boiled, fried, roasted, crushed, ground or even turned into a paste. Peanuts can be used as a garnish, feature in soups and even be added to braised or stir-fried dishes. ==Styles== Fujian cuisine consists of four styles: * ''Fuzhou'': the taste is lighter compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for its soups, and its use of fermented fish sauce and Red yeast rice. * ''Southern Fujian'': the taste is slightly stronger than Fuzhou cuisine, showing influence from Southeast Asian cuisine and Japanese cuisine. Use of sugar and spices (like shacha sauce and five-spice powder) is more common. Various kinds of slow-cooked soup (not quite similar to the Cantonese tradition) are found. Many dishes come with dipping sauces. Main ingredients include rice, pork (pork offal are considered delicacy), beef, chicken, duck, seafood and various vegetables. * ''Western Fujian'': there are often slight spicy tastes from mustard and pepper and the cooking methods are often steaming, frying and stir-frying. Food is saltier and oilier compared to other parts of Fujian, usually focusing on meat rather than seafood. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Fujian cuisine」の詳細全文を読む スポンサード リンク
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