Fujian's fragrant feast
A platter of Fujian traditional snacks. Having just finished a day's work at his newly opened Fujian restaurant in Beijing, head chef Hong Zhixiong hopped on a plane to Xiamen in Fujian province in search of the freshest ingredients. "Fujian cuisine is known for its fresh flavors, but this freshness doesn't come from seasonings, it's the result of blending mountain and sea delicacies, to create a complex and delicate flavor," he explains. With decades of experience in the culinary industry and a holder of the title of "Master of Fujian Cuisine" that is awarded by the Fujian Culinary Association, Hong has both the innate sensitivity Fujian natives have for food and his accumulated understanding of the characteristics of different Fujian ingredients. Despite being one of China's eight major culinary traditions, Fujian cuisine is not as widely known as Sichuan or Cantonese cuisine.
City has been dishing up culinary delights for centuries[1]- Chinadaily.com.cn
City has been dishing up culinary delights for centuries[1]- Chinadaily.com.cn
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