Fujian

What it is

Fujian, or Min cuisine, is shaped by mountains pressing against a long, indented coastline. The result is a kitchen where seafood meets foraged mushrooms, bamboo shoots, and Buddhist temple traditions. Many of the world’s overseas Chinese communities, especially in Southeast Asia, trace their roots to Fujian.

How it tastes

Min cooking is gentle and broth-forward. A spoonful of red wine lees — the leftovers of glutinous rice wine — adds a rosy color and a slow, malty warmth. Sweet potato starch gives sauces a silky, almost suspended quality.

Signature dishes & techniques

“Buddha Jumps Over the Wall” — abalone, sea cucumber, scallop, ham, and quail egg layered into a clay pot and simmered for hours — is the cuisine’s ceremonial showpiece. Everyday Fuzhou cooking is more humble: bouncy fish balls in clear broth, oyster omelettes, and bowls of peanut soup.