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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Westborough, Massachusetts
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Home  »  China Travel Guide  »  Chinese Culture  »  Chinese Cuisines  »  Min Cuisine
Min Cuisine

Min cuisine (闽菜), as one of the eight cuisines and Chinese culture, is derived from Fuzhou then mixed with styles of Mindong, Minxi, Mingbei, Minnan and Puxian. Soup is the essence of Min cuisine, occupying the 40% of Min cuisine. According to the Tan Shi Shan cultural ruins, Fuzhou people had convention to make seafood and soup about 5,000 years ago.

Fujian province is in the southeast of China toward the sea and with mountain at back. It characters with temperate climate and plenty of rainfall. The long coastal line provides abundant seafood such as fish, shrimp, conch, oyster, etc. The broad Jianghe plain is abounded in rice, vegetables, fruits, especially famous with lychee, longan, oranges and so on. Min cuisine tastes light with steamed, fried, braised and stewed as the main cooking technique.

After the Western and Eastern Jin        and the Northern and Southern Dynasties, numerous Tu nationality moved into Fujian. They brought advanced techno-culture mixed with local culture, which promoted the local development. The Late Tang and Five Dynasties, Wang Shenzhi from Henan province trooped to Fujian and established “Min State”, which made positive effect to the development of Fujian cuisine culture. For instant, before Tang Dynasty, the central China began to use Monascus as cooking seasoning. Cho-ma fish, chicken and meat were viewed as the main cuisine.

Fujian was an important region during the late Qing Dynasty and the early Republican period, when Fuzhou and Xiamen were once prosperous specially. In order to meet the need of entertain, a large number of restaurants and celebrity chef emerged such as Juchunyuan, Huirulu, Guangyulou, Jibing, Nanxuan, Leqionglin, Quanfulou, Shuangquan, and so on These restaurants were famous for Man-Han Banquet, or be known for the official dish, or have good reputation for local cuisine.

Notable Dishes
Buddha Jumps Over the Wall

Buddha Jumps Over the Wall, a well-known Min cuisine, was handed down from Ming Dynasties. The dish nearly contains all of the delicious food, including 18 main ingredients and 12 accessories such as chicken, duck, lamb shank, pork belly, tiptoe, tendon, ham, chicken and duck gizzard, shark’s flea, shark’s fin, sea cucumber, abalone, dried scallop, pigeon egg, mushroom, bamboo shoot, etc.

All of these ingredients are packed into jar by layer, then stewed for a long time. Buddha Jumps Over the Wall is rich in nutrients which could promote growth, beauty, anti-aging and enhance immunity. The dish once hosted to Prince Sihanouk, US President Ronald Reagan, Queen Elizabeth and other heads of state.

Oyster Omelette
Oyster omelette, originated from Quanzhou, Fujian, is classic snack of Minnan, Taiwan and Chaoshan. Quanzhou is famous owing to teeming with oyster. Fresh oyster mixed with potato starch and egg is fried with pork lard. Add transferred sauce while taking.

Drunken ribs
Ribs contain not only protein, fat and vitamins, but also a lot of calcium, collagen, bone mucin and so on. It provide calcium for children and the elderly. Cut rips is preserved with cooking wine and salt, then mixed together with starch. The soy sauce, sugar, vinegar, rice wine, garlic and green onion are transferred into the juice. The marinated ribs are fried and pour the transferred juice.

Stuffed fish balls
Stuffed fish ball is very prevailing snack in Fujian, Guangdong, Taiwan and Shanghai. Meat is stuffed into fish ball.

Add On: Beijing Cuisine
               Cantonese Cuisine
               Chuan Cuisine
               Lu Cuisine


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