福州菜是发源于中国福建福州一带的闽菜主体菜系，为闽菜一大主流分支，早期的闽菜就是指福州菜，是闽菜系的代表。其特点为味道清淡、鲜香、偏于酸甜，选料精细，刀工严谨，讲究火候；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。
闽菜：结合福州菜、泉州菜和厦门菜的特色，口味以甜酸咸香为主，色美味鲜。
Fujian Cuisine: A combination of Fuzhou, Quanzhou, and Xiamen Cuisine, Fujian is characterized by a pickled, sweet & sour taste and bright colors.
在他们家里、店里，吃着福州菜，喝着茉莉花茶，使我觉得作为一个福建人是四海都有家的。
As I ate Fuzhou food and sipped jasmine tea in their homes or shops, I felt that being a Fujianese, I could make myself at home wherever I travelled in the world.
闽菜以海鲜为主，融合了包括福州菜、闽南菜在内的各种福建传统菜肴，是中国八大传统菜系之一。
Fujian cuisine, with an emphasis on seafood, is one of the eight great traditions of Chinese cuisine. It is composed of traditions from various regions, including Fuzhou cuisine and Min Nan cuisine.
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