Fuzhou Cuisine is one of the Eight Major Cuisines of China. It has its own unique style that has evolved over a very long period of time and each of the various recipes are very precise with an emphasis placed on their savory sauces. These sauces are mild and of a sweet and sour nature and together with meats and vegetables that are cut and prepared in a particular manner, combine into wonderfully appetizing dishes. As in other provinces, snacks are very much part of daily diet and the tasty Fuzhou snacks rightly deserve their recognition as "Famous Chinese Snacks".

Fotiaoqiang
It is said that in the late Qing Dynasty, the wife of shop-owner of Guanqianzhuang in Yangqiaoxiang in Fuzhou was a person of Zhejiang, she had the research to the cooking technical skill. One day, the boss of Guanqianzhuang entertained Zhou Lian, the wife of shop-owner descended in the kitchen in person, cheese to use 20 various raw materials like chicken, duck, tripe, pig feet, mutton, the cuttlefish stem...etc., packed into the Shaoxing wine-jar along together, covered strictly, used the thick flavor of the light fire to boil the food of the joss-stick. Zhou Lian was full of praise after taste.

After the event, Zhou Lian took the kitchen called Zheng Chunfa and ascended the door to beg to teach. Under the guidances of the wife of shop-owner, Zheng Chunfa comprehended the profound mystery to cook. Zheng Chunfa took into the adjustment in using to anticipate at the time of in the wake ofly it cooking the method, used the more seafood, used the little meat, made the boiled food not get fed up with, it was more tasty. He sold this dish in the city. A day, a few scholars and writers gathered together to drink and taste in the Juchunyuan, Zheng Chunfa took out this dish, when the cover was opened up, it was very joss-stick, it made person infatuate with. The people tasted it with relish and were full of praise. Someone of them asked that what name the dish was. Zheng answered that he didn't yet choose name. The people took advantage to sing a hymn to make to endow with, someone said that joss-stick float everywhere, the smells leave to jump the wall come to the scholars and writers claped hands to call strange. From then, the abbreviation of the Fotiaoqiang of this poetry became positive of this dish then.

The litchi meat
The litchi abounds in Fujian, the litchi is been famous for its color, joss-stick, form, flavor. The litchi meat is a kind of traditional taste dish which uses the litchi great reputation exactly to make copy of its form with the pork. This chopper work is delicate, cooking is compactness, and it is sour, sweet, fresh and beautiful, slippery smooth good to eat.

Method for making: Cut the lean pork into pieces, chisel the ten word in each meat, then cut into the inclined form piece respectively, then grasp with the wet starch along together with the water chestnut slice the pig meat, white sauce, refined sugar, fragrant vinegar, the soup, monosodium glutamate, ketchup, sesame oil, wet starch adjust juice. Put the meat piece and the water chestnut slices that the syrup likes along together in the oil pan, stir to spread to turn over to fry, wait the meat pieces to present the litchi form, pour in to leak to go to the oil. Pack the dish garlic, the spring onion segment in the oil pan to fry, then pour into the juice to hang up to boil, then put the litchi meat fried, the water chestnut slices, turn over to fry several bottom namely to become.

Shixiangzhui sparerib
Its quality is crispy, loose and soft, sour, sweet and proper; the flavor is superb and heavy.

Method for making: Chop the backbone of the pig fillet to the greater half, cut into slices, clap with the knife surface, then use the back of knife horizontal keep heavy to clap 3 times, and then use the edge of knife to face in the meat up horizontal keep to order lightly, cut into relationships with the blood finally. The water chestnut is cut into slices, put along together with the fillet bone in the bowl; join the dry starch and little clear water to grasp starch evenly well. Spring onion rice, garlic, sauce, refined sugar, fragrant vinegar, ketchup, curry sauce, sesame sauce, monosodium glutamate, the soup, orange are all put into the small basin, mix evenly to adjust Zhui juice. When fillet bone and the water chestnut slice are put along together into the pot to fry to the golden color, rise them to go to the oil, pour into in Zhui juice, turn over bottom several times to pack the dish to become namely.