Fujian cuisine
From Biocrawler, the free encyclopedia.
| This article is part of the series: |
|---|
| Eight Great Traditions |
| Anhui |
| Cantonese |
| Fujian |
| Hunan |
| Jiangsu |
| Shandong |
| Szechuan |
| Zhejiang |
| Others |
| American Chinese |
| Chinese Buddhist |
| Chiuchow |
| Hakka |
| Historical Chinese |
| Hong Kong-style western |
| Huaiyang |
| Chinese Islamic |
| Macanese |
| Mandarin |
| Northeastern |
| Shanghai |
| Taiwanese |
| Yunnan |
| edit (http://www.biocrawler.com/w/index.php?title=Template:Cuisine_of_China&action=edit) |
Fujian cuisine is derived from the native cooking style of the province of Fujian, China. Well-known dishes include: yue wan (Fujian fish balls), and ban mien bian ruo (noodles with dumplings).
There are many eateries located around the province which sell these specialities for two yuan, and which are thus known as "two-yuan eateries".
