A famous Fujian dish: drunken chicken
In Fujian's culinary narrative, word "wine" is always inseparable. The inhabitants of Fujian Province love wine not only because it is “drinkable”, but also because it “is”. On Fujian dinner table, if there are several dishes that use wine to enhance taste, there will always be a little less elegance. And among delicacies with a strong wine aroma, most famous is “poor”. The so-called "waste" refers to distillation grain, sediment left after brewing wine with rice, wheat, sorghum and other grains. The ancients used burgundy grits left after brewing to prepare delicacies. Distillation grits, which was originally a “useless thing”, thanks to wisdom of ancients, were skillfully used in cooking, rejuvenated and formed China’s own food culture. Unlike fragrant grains and white grains that are common elsewhere, Fujian is well suited for brewing red yeast rice wine. Red yeast rice wine obtained from winemaking has a unique taste and is widely used in Fujian cuisine, adding a special spice to cuisine Fujian. Red glutinous rice is hidden protagonist behind mountains and seafood, and an important part of soul of Fujian cuisine.