Why does Fujian cuisine have such a poor sense of existence in the eight major cuisines?

1, Fujian cuisine pays attention to no soup, but the soup is not cooked slowly like Cantonese cuisine, and it feels tasteless.

2, the taste of the dishes is too light, and the taste is not layered.

3. Whether Fujian cuisine is delicious or not depends too much on seafood-based ingredients. There is a world of difference between 500 crabs and 50 crabs, but the difference between 500 kebabs and 50 kebabs is not that big. The threshold of seafood ingredients is too high, and transportation and preservation are all problems. Inland, it is basically to bid farewell to Fujian cuisine.

In fact, friends in inland provinces can't get used to the taste of seafood. Fujian people may feel uncomfortable when they think seafood from other provinces is delicious.

5. Other characteristics of Fujian cuisine are difficult to be further promoted to the whole country, and even the ingredients are not as good as the ingredients. Nature's gift to Fujian people is of course a fortune, but the excessive dependence on ingredients makes it difficult for Fujian cuisine chefs to explore and improve their cooking skills. Ambition and desire.

If you only take a piece of tofu and let the chefs of eight major cuisines come to pk, the chefs of Fujian cuisine should not get a good ranking, which is why Guangdong cuisine and Sichuan cuisine have made great achievements in integrating cuisines and innovating cuisines in recent years, while Fujian cuisine still tastes like 20 years ago.