Fuzhou cuisine is a major part of Fujian culinary art, which is distinguished by its choice seafood, rich colors and its sweet, sour and sometimes salty taste. In particular, Fujian cuisine is recognized for its pickled taste. Skilled gourmet chefs pay great attention to detail to ensure the dishes are seasoned properly and presented gracefully. Overall, Fujian cuisine can be characterized as having a refreshingly light, savory, sweet and sour taste. Fujianese are also very passionate and discerning when it comes to soups. Several variations of one soup are often available on the menu, each variation bringing its own unique flavor. Fujian soups are not only nutritious, they also help cool down the body in summer and warm the body in winter.

Fuzhou's special dishes include Buddha Jumps over the Wall, sea clams in chicken soup, glossy gendarme and jade cicadas, litchi pork, fragrant sliced snails with a touch of distillers' grain, jadeite pearl abalone, and chicken with distillers' grain.

From the lavish to the simple, Fuzhou cuisine is enjoyed at all levels; its snacks are no exception. Typically light, yet hearty, these snacks include fried oyster, lightly fried dumpling, clam cakes, thousand layer cake, meat balls and Taiji mashed taro.

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