Fujian cuisine

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Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China. Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xiānwèi" (), 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 of fish, shellfish and turtles, or such 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. Strong emphasis is put on the making and utilizing of broth and soups.

Fermented fish sauce, known locally as shrimp oil (虾油), is also commonly used in the cuisine, along with oysters,...
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