As one of the Eight Major Cuisines of China, Fuzhou dishes are the representative of the Min Cuisine that features Fujian Province. Min, (which is short for Fujian Province), has its own unique style that has evolved over a very long period of time. Each of the various recipes is very precise with an emphasis placed on their savory sauces. These sauces are mild and have a sweet and sour nature. Also, it has meats and vegetables that are cut and prepared in a particular manner.
Fo Tiao Qiang (Buddha Jumps over the Wall)
As a traditional Min Cuisine, Fo Tiao Qiang has the history of more than 100 years. It is said to have been created by the wife of a Fuzhou official in 1876, who was entertaining an important member of the Fujian Government in his home. His wife, an excellent cook, placed chicken, duck, pork and seafood together into an empty wine jar to simmer following a recipe which was known at the time as 'Full of Blessing and Longevity'. When the dish was served, the visitor praised the aroma and the delicious flavor and he was so impressed. The smell was so wonderful that even a Buddha would stop pattering and jump over the wall to have a taste. Hence the name 'Buddha Jumps over the Wall'.
Simmered in a Shaoxing wine jar, Fo Tiao Qiang uses more than twenty ingredients including fish, sea cucumber, chicken, pork and mutton, dried scallop, sea-ear, needle of bamboo shoot and pigeon egg. This traditional dish is widely renowned overseas and is considered the top dish among those of the Min Cuisine.
Ji Tang Tun Hai Bang (Chicken Soup with Sea Clam)
Clams from Changlezhang Harbor of Fuzhou are cut into thin pieces and boiled in water to which Shaoxing wine is added partway through the cooking process. The clams are served in a clear chicken soup that is both nutritious and tasty.
Li Zhi Rou (Litchi Pork)
The name of this dish is attributed to the fact that the deep fried pork is cut into small pieces that resemble litchi once cooked. The sauce is made from ketchup, vinegar and white sugar.
Yu Ni (Mashed Taros)
It is a traditional dessert in Min Cuisine. The taros are steamed then mashed with white sugar, eggs and lard. The mixture is steamed for about an hour and served with some oil and a scattering of minced Chinese dates, melon seeds, cherries etc. Mashed taros are popular among local people, which is always the last treat in a banquet.