Guangdong Cuisine-Yue Cai & Fujian Cuisine-Min Cai

guangdong	fujian

Guangdong Cuisine
Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine.
With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell.
There was an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world."

 

Fujian Cuisine
Fujian Province is called "Min" for short. Fujian Cuisine has a time-honored history, with a strong local flavor of south China.
Fuzhou Cuisine, a main component part of Fujian Cuisine, is popular not only in Fuzhou, but also in east, central and north Fujian Province. Chefs of Fujian Province are good at preparing delicacies from land and sea, and local dishes feature clear, delicious and mellow tastes and a delicate smell.
The cooking techniques of Fujian Cuisine have the following characteristics. Chefs are skilled in the use of kitchen knife, full of interest; the Fujian people are peculiar about soup, which is full of changes; a wide variety of seasonings are used, with unique characteristics; dishes are meticulously prepared, refined and graceful. Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour.