*Chinese cuisine 中國菜

Fujian cuisine is one of the eight major cuisines in China. It was formed through the mixture of the Han culture of the Central Plains and the culture of the Minyue people. It originated in Fuzhou and is based on Fuzhou cuisine. Later, it was combined with the flavors of East Fujian, South Fujian, West Fujian, North Fujian, and Putian to form a cuisine. In a narrow sense, Fujian cuisine refers to Fuzhou cuisine, which originated in Min County, Fuzhou, Fujian, and later developed into three schools: Fuzhou, South Fujian, and West Fujian, which is the broad sense of Fujian cuisine. Fujian cuisine is characterized by fresh taste, mellow taste, meaty aroma, and lots of soup. It is good at seasoning with red dregs and sweet and sour sauce.

闽菜是中国八大菜系之一，历经中原汉族文化和闽越族文化的混合而形成。发源于福州，以福州菜为基础，后又融合闽东、闽南、闽西、闽北、莆仙五地风味菜形成的菜系。狭义闽菜指以福州菜，最早起源于福建福州闽县，后来发展成福州、闽南、闽西三种流派,即广义闽菜。闽菜以口味清鲜、和醇、荤香、多汤为主，擅红糟、糖醋调味。