The food of Xiamen is classified as Fujian cuisine (also called Min cuisine), one of China's eight major culinary disciplines. It is widely described as being fresh, tangy and sweet, with salt sparingly used. Min chefs believe that salt obscures the true flavor of the ingredients, and should be avoided.

As Fujian is bordered by both mountains and the ocean, seafood and high-altitude plants and meats feature heavily. Nearly 170 varieties of fish and 90 varieties of turtle and shellfish are harvested for consumption along the Fujian coast, while hearty forest vegetables such as bamboo, mushroom and tremella (a yellow, brain-shaped fungus) comprise most of the Fujian greens.

In judging the preparation of Fujian dishes, connoisseurs look first at the chef's skill with a knife. According to Min cuisine masters, slices should be "as thin a paper, and slivers as thin as hairs".

Dishes served in soup or broth is another distinctive element of Fujian fare. While you're in town, don't miss Fujian's endlessly popular "Buddha Jumping Over a Wall", a dish which is highly representative of local flavor.

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