Fujian Cuisine

Fujian cuisine is derived from the native cooking style of the province of Fujian, China. Well-known dishes include: oyster omelette, Popiah, yu wan (Fujian fish balls), and ban mien bian ruo (noodles with dumplings). Fujian cuisine is famed for its use of seafoods, its soups and stews, and for the visual presentation of its dishes.
Fujian cuisine consists of four styles:
Fuzhou cuisine: taste is light compared to other styles, often with a mixed sweet and sour taste. Emphasis is also on utilizing soup, and there is a saying in Fuzhou style: One soup can be changed in ten forms.
Western Fujian cuisine: often there is a spicy taste and the cooking methods are often steam, fry and stir-fry.
Southern Fujian cuisine: often there is a mix of spicy and sweet taste, and the selection of sauces is elaborate.
Quanzhou cuisine: least oily among all Fujian cuisine, but with strongest taste/flavor, also put emphasis on the shape of the material for each dish.