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Passport Kitchen

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Southeast Coastal Chinese Cooking

(Fujian · Zhejiang · parts of Guangdong coast)

Southeast Coastal Chinese cuisine is defined by seafood, light broths, and clean seasoning, built to showcase freshness rather than mask it. In Fuzhou, dishes like Buddha Jumps Over the Wall and clear seafood soups reflect a tradition of layered broths and restrained seasoning, while Xiamen is known for oyster omelets and quick-cooked seafood. Further north in Ningbo, dishes such as drunken shrimp emphasize gentle cooking, rice wine, and natural sweetness. Together, these coastal centers define a cuisine that is subtle, precise, and technique-driven, where balance and timing matter more than spice or sauce.

Key Ingredients in Southeast Coastal Chinese Cuisine

Southeast Coastal Chinese cuisine is defined by fresh fish, shellfish, and sea vegetables, supported by light soy sauce, rice wine, and mild aromatics such as ginger and scallions. Ingredients are chosen for freshness and clarity, with seasoning kept minimal to highlight natural seafood flavors.

Key Techniques in Southeast Coastal Chinese Cooking

Southeast coastal cooking is about control—especially with heat, liquid, and timing.

  • Stocks, Broths & Soups
    Clear, long-simmered broths are built from seafood and aromatics to create depth without heaviness.
    You know it from: Buddha Jumps Over the Wall
  • Braising & Gentle Cooking
    Seafood and proteins are cooked carefully to preserve texture and natural sweetness rather than aggressively seared.
    You know it from: red-braised fish (coastal style)
  • Sautéing
    Seafood and vegetables are cooked quickly with minimal seasoning to maintain freshness and bite.
    You know it from: oyster omelet
  • Rice & Grains
    Rice is cooked plainly or used to anchor soups and seafood dishes without competing flavors.
    You know it from: seafood congee
  • Fermentation & Wine-Based Seasoning
    Rice wine is used to season, marinate, and lightly cure proteins, adding aroma rather than sharpness.
    You know it from: drunken shrimp