Fujian cuisine (闽菜) is one of the most sophisticated regional cuisines in China — known for exceptional soups, wine-infused dishes, and the precise use of umami-rich fermented ingredients that define this coastal province’s food culture.
The Cuisine of the Sea
Fujian province’s 3,000km coastline produces extraordinary ingredients: Wuyi Mountain tea, coastal seafood, bamboo shoots, and the province’s signature fermented rice wine. Fujian cooking is defined by its mastery of umami.
The Soup Culture
Fujian is the soup capital of China. The famous “Buddha Jumps Over the Wall” (佛跳墙) — a complex stew of shark fin, abalone, sea cucumber, mushrooms, and bamboo pith — is the most famous example.
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Signature Dishes
Buddha Jumps Over the Wall: A legendary stew with over 20 ingredients including shark fin, abalone, and chicken.
Fried Oysters (海蛎煎): Fujian street food — oysters fried with sweet potato starch.
Red Peony Prawns (红焖明虾): Prawns in a rich, wine-infused sauce.
Explore more regional cuisines in our Chinese Food Complete Guide.
