Origins: Born on China’s southeastern coast, Fujian cuisine mixed maritime flavors with Southeast Asian spices. Soup is its superpower.
Where: Southeast China (Fujian, Taiwan).
Flavors: Umami-bomb broths, tangy-sweet sauces, and secret weapons like red yeast rice (hong qu).
Must-Try Dishes:
Buddha Jumps Over the Wall (佛跳墙): A luxurious stew with abalone, shark fin, and 20+ ingredients. Legend says the smell made monks break vows.
Oyster Omelette (海蛎煎): Crispy edges, gooey center, and briny oysters—street food royalty.
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