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The document is a comprehensive recipe book focused on authentic Fujian cuisine, detailing essential ingredients, traditional cooking techniques, and a variety of recipes. It emphasizes the unique flavors and seafood-rich dishes characteristic of the Fujian region, providing specific recipes like Buddha Jumps Over the Wall and Fujian Red Wine Chicken. Additionally, it includes tips on ingredient substitutes, measurement conversions, and resources for further exploration of Fujian culinary traditions.

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35 views3 pages

Title

The document is a comprehensive recipe book focused on authentic Fujian cuisine, detailing essential ingredients, traditional cooking techniques, and a variety of recipes. It emphasizes the unique flavors and seafood-rich dishes characteristic of the Fujian region, providing specific recipes like Buddha Jumps Over the Wall and Fujian Red Wine Chicken. Additionally, it includes tips on ingredient substitutes, measurement conversions, and resources for further exploration of Fujian culinary traditions.

Uploaded by

2112.ayeshayaseen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Title: The Authentic Fujian Cuisine Recipe Book

Table of Contents

1. Introduction to Fujian Cuisine


2. Essential Ingredients in Fujian Cooking
3. Traditional Cooking Techniques
4. Authentic Fujian Recipes
o Buddha Jumps Over the Wall (Fo Tiao Qiang)
o Fujian Red Wine Chicken (Hong Zao Ji)
o Oyster Omelet (Fujian Hao Jian)
o Stir-Fried Sea Clams with Garlic (Suan Rong Chao Ha)
o Fuzhou Fish Balls (Yu Wan)
o Min Nan Fried Rice Vermicelli (Xiamen Chao Mi Fen)
o Braised Taro with Scallops (Yu Tou Gan Bei)
o Hakka Stuffed Tofu (Niang Dou Fu)
o Sweet Peanut Soup (Hua Sheng Tang)
o Fried Sea Snails (Chao Hai Luo)
5. Ingredient Substitutes and Hard-to-Find Items
6. Measurement Conversions
7. Additional Resources

Introduction to Fujian Cuisine


Fujian cuisine, or Min cuisine, is known for its delicate balance of flavors, emphasis on fresh
seafood, and unique fermentation techniques. Dishes often feature umami-rich broths, light
seasoning, and a combination of sweet and savory notes. The region’s coastal geography heavily
influences its culinary traditions, making seafood a staple in many recipes. This cookbook
compiles only the most authentic, culturally indigenous dishes from Fujian, ensuring you
experience the true essence of Min cuisine.

Essential Ingredients in Fujian Cooking

 Seafood: Abalone, sea cucumber, scallops, oysters, clams, and fish balls
 Fermented Products: Red rice wine, fermented shrimp paste, soy sauce, and fish sauce
 Meats & Proteins: Jinhua ham, duck, pork, and tofu
 Vegetables & Aromatics: Bamboo shoots, taro, ginger, garlic, and green onions
 Staples: Glutinous rice, rice vermicelli, and peanuts
Traditional Cooking Techniques

 Red Stewing (Hong Shao): A slow-braising method using red rice wine or soy sauce.
 Double-Boiling (Dun Tang): A gentle steaming process to extract deep flavors.
 Flash-Frying (Guo Bao): A technique to preserve the texture and taste of seafood.
 Fermentation (Fa Jiao): Used to enhance umami, common in sauces and marinades.

Authentic Fujian Recipes


Buddha Jumps Over the Wall (Fo Tiao Qiang)

A luxurious Fujianese delicacy with a rich, umami-packed broth.

Ingredients:

 200g abalone (soaked overnight)


 200g sea cucumber (soaked and cleaned)
 100g Jinhua ham, sliced
 150g dried scallops (soaked)
 200g pork ribs
 2 chicken thighs
 2 duck wings
 50g bamboo shoots, sliced
 4 quail eggs, boiled and peeled
 1 taro root, peeled and cubed
 1 cup Shaoxing wine
 1L chicken stock
 3 slices ginger
 3 red dates
 2 green onions, chopped

Instructions:

1. Preparation: Soak sea cucumber, abalone, and dried scallops overnight. Blanch the pork
ribs, chicken, and duck wings in boiling water to remove impurities.
2. Sauté Aromatics: In a clay pot, heat Shaoxing wine and sauté ginger.
3. Layer the Ingredients: Add chicken stock, pork ribs, duck wings, Jinhua ham, red dates,
and bamboo shoots. Simmer for 1 hour.
4. Add Seafood & Taro: Add abalone, sea cucumber, scallops, and taro cubes. Cook for
another 2 hours.
5. Final Touches: Add quail eggs and let them absorb the flavors for the last 20 minutes.

Serving Suggestion:
 Serve piping hot in a clay pot with steamed white rice.
 Garnish with chopped green onions.

Pairing Recommendation:

 Best paired with Fujian Tieguanyin Oolong Tea or a light Shaoxing wine.

(Additional recipes will follow in the same format for authenticity, ensuring each dish represents
true Fujianese flavors.)

Ingredient Substitutes and Hard-to-Find Items


Ingredient Substitute
Jinhua ham Prosciutto or cured country ham
Shaoxing wine Dry sherry or mirin (less authentic but works)
Abalone Canned abalone or large scallops
Sea cucumber Dried shiitake mushrooms (for texture)

Measurement Conversions
 1 cup = 240 ml
 1 tbsp = 15 ml
 1 tsp = 5 ml
 1 kg = 2.2 lbs

Additional Resources
 Recommended reading on Fujian cuisine history
 Online specialty stores for authentic ingredients
 Fujian cooking video tutorials

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