福州菜是发源于中国福建福州一带的闽菜分支菜系，为闽菜一大主流，其特点为味道偏甜、酸、淡，尤其重视汤的烹制，有“一汤十变”之说，烹调方法上则以溜、蒸、炒、煨、炖最为常见。福州菜常用的典型调味料有虾油、红糟等。传统福州菜常以虾油取代食盐和酱油等作为咸味调料进行烹饪，而其注重清淡、鲜香的特点也决定了福州菜极少使用像辣椒一类的辛辣调料。
福州菜著名菜肴有佛跳墙、红糟鸡、淡糟香螺片，鸡汤汆海蚌、豆腐蛎、荔枝肉
、白炒鲜竹蛏、花芋烧猪蹄、福州“鼎日有”肉松等。近代福州菜重要发源地之一为创建于清代中后期的福州聚春园餐馆，佛跳墙也是由聚春园的厨师郑春发所发明的。福州菜中还有大量的著名小吃，如鱼丸、扁肉燕、鼎边糊、线面、光饼、拌面、蛎饼等，其中很多都有很长的历史。福州菜还被福州移民带往了台湾、东南亚、北美等地，在全球许多福州人社区，比如马来西亚霹雳州的实兆远与砂拉越州的诗巫、美国纽约华埠等地，都能见到福州菜，在台湾台北的西门町也有一些著名的福州菜馆。
Fuzhou cuisine originated
in the vicinity of Fujian, China,
Fuzhou Fujian branch
Cuisine, Fujian mainstream,
which is characterized as the taste is sweet,
sour, pale with particular emphasis on
the cooking of soup,
a soup 10
variables "says cooking
methodsby slip on, steamed, fried, baked,
stewed most common. Fuzhou cuisine typical seasoning
shrimp sauce, red bad and so on. Traditional Fuzhou cuisine often replaced by
shrimp sauce as a
savory seasoning such
as salt and soy
sauce for cooking, and its focus on the light
the delicious characteristics
also determine Fuzhou
dishes like spicy
pepper spices rarely
used.
Fuzhou cuisine famous dishes the pretenders, red
bad chicken, light the bad Xiangluo
piece, chicken soup to to boil mejillon, tofu oyster,
litchi, the white
fried fresh razor clams, flowers taro burn trotters,
Fuzhou "Ding" meat floss, etc.. Modern important one of the cradles of Fuzhou cuisine is
founded in the late Qing Dynasty,
Fuzhou Juchunyuan restaurants, pretenders also ZHENG Chun Fat
by Juchunyuan chef
invented. Fuzhou cuisine, there are a lot of
famous snacks such as fish balls, flat
meat Yan, Ding edge
paste, lines and surfaces, light bread, noodles,
oyster pie, many of which have a long history. Fuzhou
dishes was also the Fuzhou immigrants
taken to the Taiwan, Southeast Asia,
North America and other places, Fuzhou community in
many of the world, such as Malaysia, Perak
real trillion far
and Sarawak Sibu,
New York Chinatown, could be seen in Fuzhou vegetables, Fuzhou restaurant
in Ximending, Taipei,
Taiwan
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