Fujian cuisine is one of the eight schools of the Chinese cuisine, with Fuzhou cuisine, South Fujian cuisine and West Fujian cuisine offering different cooking techniques and flavors. Fuzhou cuisine representing the mainstream of Fujian cuisine is characterized by sour and sweet flavor with many soups and a good use of red vinasse. The famous dishes include Buddha Jumps over the Wall, Clams in Chicken Soup and Razor Clams with Red Vinasse. South Fujian cuisine can be found in Xiamen, Quanzhou and Zhangzhou, using Chinese barbeque sauce and wasabi in a special way. Famous dishes of South Fujian cuisine include Eastern Wall Dragon Pearls (Longan fruit with meat fillings) and Red Sturgeon with Eight Treasures. West Fujian Cuisine is popular in areas like Longyan and Sanming. It uses mostly mountain food delicacies as ingredients with a salty and oily flavor. Famous dishes include Braised Quasipaa Spinosa and Hotpot with Nine Parts of Cattle.
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