Fujian Cuisine or Min Cuisine of the Mindu Culture — Light, Sweet, and Sour Culinary Arts featuring Fresh Seafood and Local Vegetables

Fujian Cuisine or Min Cuisine is the culinary art of the Mindu Culture in today's Fujian Province, renowned for its light, sweet, and sour flavors.

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Fujian Cuisine also includes other branches, but the culinary art of the Mindu Culture is the most fundamental and influential one, combining Han and local minorities' diet styles.

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One of the defining features of Fujian Cuisine is its emphasis on fresh seafood and local vegetables.

The province's proximity to the coast offers a bountiful array of seafood options, from succulent fish to tender shellfish, all seamlessly integrated into the culinary repertoire.

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However, the widespread use of local seafood has made these dishes less popular than other series in China due to inconvenience.

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Steaming, braising, and boiling are popular techniques employed to highlight the natural flavors of the ingredients without overpowering them. The delicate balance of tastes in Fujian Cuisine reflects a culinary philosophy that prizes subtlety and refinement.

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Fujian Cuisine is also renowned for its exquisite and healthy soups, featuring dishes with a relatively plain and fresh taste.

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Moreover, sugar and vinegar are widely used in Fujian Cuisine to eliminate fishy smells and tastes.