[1][2] Many diverse seafood and woodland delicacies are used, including a myriad variety of local fish, shellfish and turtles, or indigenous edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian.

Its fresh, mellow, meaty, non-greasy style characteristics and the features of a wide range of soups take a unique place in the field of Chinese cuisine.

[3] Particular attention is paid on the finesse of knife skills and cooking technique of the chefs, which is used to enhance the flavour, aroma and texture of seafood and other foods.

Red yeast rice (红麴/红糟酱; 紅麴/紅糟醬; hóngqū/hóngzāojiàng; ângkhak/ângchauchiòng) is also commonly used in Fujian cuisine, imparting a rosy-red hue to the foods, pleasant aroma, and slightly sweet taste.

Fujian is also notable for yanpi (燕皮; yàn pí; ian phî), literally "swallow skin," a thin wrapper made with large proportions of lean minced pork.