Fujian cuisine originated from Fuzhou, based on Fuzhou cuisine, and later combined with the cuisines of eastern Fujian, southern Fujian, western Fujian, northern Fujian, and Puxian.

It is characterized by fresh flavor, especially "fragrance" and "taste". Its style is clear and fresh, and alcohol, meat, and fragrance are not greasy. Three characteristics, first good at red grains seasoning, second good at making soup, and third good at using sweet and sour.

Fujian cuisine is famous for cooking seafood and delicacies. On the basis of excellent color, fragrance, and shape, Fujian cuisine is especially good at "fragrance" and "taste". Its style features of clear and fresh, mellow, meat and fragrance, and not greasy, as well as the characteristics of being good at making soup, are unique cooking characteristics. Fujian cooks have long associated cooking with fresh ingredients, pure taste, and nutrition. Chefs from the long-term accumulation of experience, the most can maintain the essence of raw materials, and the original taste is soup, so soup practices are more elegant. Some are as white as milk, some are as clear as water, some are golden and clear, and some are thick and dark. "Diving sea clam in Chicken Soup" is a representative dish. Its "chicken soup" is actually made from hen, pork loin, and beef, which is called “three mushrooms soup” as well. Diving in with fresh sea clam makes people feel relaxed and happy with endless aftertaste.

On the other hand, Fujian cuisine pays attention to the skills of the knife, and all the skills of the knife are focused on the "taste" so that the raw materials can better reflect the original taste and texture of the raw materials through the skills of the knife. Fujian cuisine is against gaudy and pretentious, advocating the natural beauty of raw materials and cooking on this basis, cooking techniques and ingredients complement each other. "Sliced snails" is a typical dish. Thinly sliced snails and properly cooked make the dish look like blooming peonies, pleasing to the eye and tender to the taste.

In terms of taste, Fujian cuisine is salty, sweet, sour, spicy, and fragrant, but strives to maintain the original flavor of ingredients. Fujian cuisine good use of sugar, with sweet removal of the smell of mutton. Fujian cuisine has a reputation for being sweet but not greasy.

Representative dishes of Fujian cuisine: Buddha skipping wall, drunken spare ribs, lychee meat, Fujian stuffed tofu, eight treasures red sturgeon rice, etc.