Fujian: The Tea-and-Seafood Coast

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Fujian Province on China's southeast coast produced the world's most celebrated teas (Da Hong Pao, Tie Guan Yin, Silver Needle, Lapsang Souchong) and developed a seafood cuisine of extraordinary delicacy. Fujianese cooking emphasises umami above all other flavours — through the use of seafood, fermented fish sauces, dried shrimp, and mushrooms. The "red rice wine lees" (紅糟, hóng zāo) — a fermented rice paste — is the signature flavouring of Fujian, giving dishes a distinctive pink-red colour and a sweet, wine-like depth. Fujianese immigrants carried their food traditions to Taiwan (where Fujianese cuisine is the base of Taiwanese food), Southeast Asia (hokkien mee, popiah, bak kut teh), and worldwide.

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