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The soul of Fujian cuisine

The province still follows traditional cooking methods, but that doesn't mean it isn't open to other influences, which allows for innovation and new flavors, Yang Feiyue and Hu Meidong report in Fuzhou.

By Yang Feiyue and Hu Meidong | China Daily | Updated: 2025-10-30 09:46
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Fotiaoqiang's ingredients include (from top) abalone, fish lip, pork, scallop, duck (left) and duck gizzard (right). [Photo provided to China Daily]
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