Chinese cuisine: Min (Fujian) Cuisin

Min cuisine is a Fujian coastal region. With the 167 varieties of fish and 90 kinds of turtles and shelfish in Fujian coastal are, Min cuisine emphasizes seafoods, river fish, shelfish and edible bird's nest, cuttlefish and sturgeon.
Min cuisine comprises three branches - Fuzhou, southern Fujian, and western Fujian. There are slight differences among them. Fuzhou dishes are more fresh, delicious, and less salty, sweet, and sour. Southern Fujian dishes are sweet and hot and use hot sauces, custard, and orange juice as flavorings. Western Fujian dishes are salty and hot. As Fujian people emigrate overseas, their cuisine has become popular in Taiwan and abroad.
The most characteristic aspect of Fujian cuisine is that its dishes are served in soup. Its cooking methods are stewing, boiling, braising, quick-boiling, and steaming.
Cutting is important in the Fujian cuisine. Most dishes are made of seafood, and if the seafood is not cut well the dishes will fail to have their true flavor. Fujian dishes are slightly sweet and sour, and less salty.

Buddha Jumps Over the Wall:
The name implies the dish is so delicious that even the Buddha would jump over a wall to eat it once he smelled it. A mixture of seafood, chicken, duck, and pork is put into a rice-wine jar and simmered over a low fire. Sea mussel quick-boiled in chicken soup is another Fujian delicacy.

Oyster omelette:
Oyster omelet is made with fresh oysters, a batter of potato and sweet potato starch, eggs and green leafy vegetables—all pan-fried over high heat. Before serving, a specially concocted sweet-and-sour sauce is poured on top for added flavor. This delectable dish is a common sight in night markets.

Popiah:
It is a type of fresh spring rolls commonly found in Fujian, Taiwan, Singapore. Filled with shredded vegetables, meat, sauce and more.It’s also one of the popular dishes served at home in Fujian, especially in Xiamen. The concoction is especially fun and rewarding if shared with friends and family.