“Zhen Zhen Restaurant” is operated by Mr Wu from Fujian and his daughter-in-law. The restaurant sells traditional Fujian cuisine and the customers are mainly Fujianese. Mr Wu is very particular about ingredients. He buys fresh ingredients in Chun Yeung Street every morning and then makes different kinds of traditional Fujian dishes, which are deeply supported by his fellow villagers. The most popular Fujian dish is steamed baby fish with salted rice. Salty fresh sea fish with different kinds of salty rice gives people endless aftertaste. Salted rice belongs to Fujian cuisine, similar to glutinous rice and is a traditional dish in Fujian. There are many kinds of salted rice, such as pumpkin salted rice, radish salted rice, pork belly diced salted rice and so on.

 

Fujian cuisine is one of the eight major cuisines in China. The characteristics of Fujian cuisine are mainly reflected in four aspects: First, the cooking materials are mainly seafood and mountain delicacies. As Fujian is close to the mountains and the sea, the unique location provides rich and fresh cooking materials for Fujian cuisine, striving for the raw materials’ original flavour and umami taste. Second, the knife is exquisite. Fujian cuisine pays attention to knife skills, and using knife skills reflects the original taste and texture of raw materials. Thirdly, there are many types of soups. Fujian chefs believe that soups can best maintain the essence and original taste of ingredients, so they cook various soups according to different ingredients; some are sweet and refreshing, some are fresh and delicious, and some are thick and fragrant. Fourth, delicate cooking and seasoning. The ingredients are carefully selected, appropriately cooked and seasoned precisely, and they strive to maintain the original taste. They use sugar and vinegar well to reflect the original taste and umami taste of raw materials.

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「真真美食」是由福建人吳先生和其兒媳所經營的美食店，店裡買的是傳統福建美食，顧客主要以福建人為主。吳先生對食材十分講究，每天早上在春秧街購買新鮮食材，然後製作各類傳統福建菜式，深受同鄉支持。而「真真美食」裡最受歡迎的福建菜式是蒸魚仔配鹹飯。鹹香的新鮮海魚加不同種類的鹹飯，讓人大飽口福、回味無窮。鹹飯屬於閩菜系，做法類似糯米飯，是福建的傳統小吃。鹹飯種類繁多，例如南瓜咸飯、蘿蔔咸飯、五花肉丁咸飯等。

 

 

閩菜是中國八大菜系之一，風味特色以淡雅、鮮嫩、和醇和隽永為主。閩菜的特點主要體現在四個方面：第一，烹飪材料以海鮮和山珍為主。由於福建地勢依山傍海，因此獨特的地理位置為閩菜提供了豐富又新鮮的烹飪材料，力求原材的原味及鮮味。第二，刀工精湛。閩菜注重刀工，透過運用刀工技法，體現原材料的原味及質地。第三，湯菜繁多及考究。閩廚認為湯菜最能保持原料本質和原味，因此因應不同食材而烹飪各類湯菜，有的甜潤爽口、有的色鮮味美、還有的味厚香濃。第四，烹調、調味細膩。 閩菜選材仔細、火候適當及調味精準，力求保持原汁原味。善用糖、醋體現原材原味和鮮味。