About Fukien Dishes

Most of the dishes in this chapter are from Fuchou, the capital of Fukien Province. Since this province borders on the Taiwan Straits and South China Sea, seafood is especially plentiful. Remarkably, Fukien cooks use more seafood than their Taiwanese neighbors across the straits. This abundance of seafood enables the Fukinese to create very delicate and colorful dishes. One popular sauce, enhancing both flavor and beauty, is a red rice-wine sauce. This is often used to marinate, stir-fry or stew many dishes. Another specialty, characteristic of Fukien style, is Yuan Pi. This is a paper-thin pastry made from lean pork and starch. After being mixed together and rolled by machine, it is dried in the sun. The Fukinese often use Yuan Pi in soup dishes as well as for making dumplings. The unusual flavors of Fukien dishes make them a delightful addition to any Chinese dinner.