food and varities of african food

1. Name:Muslim Hussaini Adam
ID: 5102220322
CHINESE OVERVIEW

2. Fujian Cuisine
Fujian Cuisine — Healthy
Food of Fujian Province
Fujian Cuisine originates from the
southeastern province of Fujian on the
Pacific. The history of the cuisine
dates back 5,000 years. Great
seafood soups and the precise use of
scintillating, but not tongue numbing,
spices are the highlights.

3. • Names: Fujian food, Min
cuisine (闽菜 Mǐncài /min-
tseye/)
• Location: Southeast
China, Fujian Province,
Xiamen, Quanzhou
• Distinctives: lighter, with a
sweet and sour taste,
using ingredients from the
sea and the mountains.

4. • The three notable features of Min Cuisine are: the use of delicacies from the
mountains and sea as the main ingredients, a specialism in soup making and
expertise in applying various kinds of seasonings. Fujian's abundant natural
resources mean Fujian Cuisine is rich in high-quality ingredients, especially
delicacies from the mountains and sea.
• Min Cuisine pays a great deal of attention on utilizing soup. As a saying about the
region's cuisine goes: "It is unacceptable for a meal not to have soup". Fujian people
like to use various kinds of sauces and seasonings to create the tastes of salty,
sweet, sour and spicy. Salty seasonings include shrimp sauce, shrimp oil and soy
sauce; sour seasonings include white vinegar and qiaotou (a vegetable similar to
green onion and garlic); sweet seasonings include brown sugar and crystal sugar;
sweet-smelling seasononings include brown sugar, spiced powder, aniseed and
cassia bark; and spicy seasonings include pepper and mustard.The cooking
techniques of Fujian Cuisine are: pan-frying, deep-frying, boiling, baking, stewing,
mixing, sautéing with wine, stewing in gravy, grilling, cooking with red rice wine,
simmering, stir-frying, smoking, braising and salting. Among them the most
characteristic one is cooking with red rice wine, which includes stir-frying with red rice

5. The Three Styles of Fujian Cuisine
• There are three regional styles: Fuzhou style that is
light fare compared with other styles and is often
sweet and sour to the taste; western Fujian style that
features a slightly spicy flavoring from mustard and
pepper; and southern Fujian style that usually tastes
spicy and sweet.

6. Condiments and Seasonings
• Spices used: The Fujianese are distinguished for
applying a wide variety of herbs and seasonings to flavor
the food. They apply them to make the food taste good
and make it aromatic. They also want to make it different
and interesting, something new. When applied
artistically, the various colors and herbs can also make a
beautiful presentation.

7. Salty seasonings: sea salt, shrimp sauce, shrimp oil,
and soy sauce.
Sour seasonings: white vinegar and qiaotou (a
vegetable similar to green onion.
Sweet seasonings: brown sugar, anise, and cassia
cinnamon.
Hot seasonings: pepper, mustard, and shacha
sauce.

8. The Four Notable Features — Unusual Ingredients,
Soups, Decoration, Seasonings
• Their cuisine is known for the use of exotic delicacies
from the mountains and sea as the main ingredients, an
emphasis on soup eating, precisely applying various
kinds of seasonings, and an emphasis on artistically
cutting and decorating food.
• Fujian's abundant natural resources mean that their
cuisine is rich in quality nutritious ingredients. They'll use
somewhat exotic ingredients such as wild foods, wild
herbs, varieties of mushrooms, bamboo, and many kinds
of seafoods. So it is nutritious, and it is good for dieters

9. Flavors of Fujian Cuisine — Sweet and Sour, Many
Flavors of the Sea
• A wide variety of seafoods are used to make Fujian
dishes. Unlike most Western seafood restaurants
where the main dishes include a few varieties of fish
and oysters, the people of Fujian eat all these and
things from the sea most people have never seen.
There are various kinds of mussels including big ones,
sea cucumbers, sea worms, kinds of snails and slugs,
and varieties of sea vegetables that you can explore.