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.
The diverse landscapes of Fujian province have given rise to a cornucopia of delicacies that together form the soul of its cuisine, creating a masterful synthesis of the sea and the earthy, robust flavors of the mountains.
Its most defining characteristic, the golden thread tying together its most celebrated dishes, is its reverence for broth.
In the provincial capital of Fuzhou, soup is not merely a starter but the soul of the meal, as demonstrated by the local culinary philosophy "yi tang shi bian" (one broth, ten transformations). The pursuit is not for heaviness or complexity, but for a clear, deceptively simple-looking broth that carries an intense, layered concentration of natural flavors.
This broth, often painstakingly extracted from old hens, ducks and pork bones over many hours, forms the liquid bedrock upon which countless Fujian delicacies are built.
To truly understand this cuisine, one must begin with its most legendary creation, a dish that embodies the very essence of Fujian — fotiaoqiang (Buddha Jumps Over the Wall).
