By Prof./Dr.Wang Qiang

　　A Culinary Taste of Home

　　Fujian Fried Rice and Fried Noodles, two beloved dishes from overseas Fujianese cuisine, resonate deeply with cultural identity and nostalgia. These dishes encapsulate the enduring connection of Fujian emigrants to their homeland while showcasing their resilience and adaptability. Rooted in the struggles and triumphs of settling abroad, these simple yet profound dishes became staples of the Fujianese immigrant experience, symbolising their cultural journey and contributions.

　　The Maritime Silk Road and Minnan Influence

　　Historically, Fujian Fried Rice and Noodles did not originate in the Fujian region but evolved alongside the waves of Fujianese migration to Southeast Asia. As Minnan people ventured abroad, they brought culinary traditions from central China, blending them with local ingredients to create unique adaptations. In Malaysia, the dishes are affectionately called Hokkien Mee or Hokkien Fried, while in Singapore, variations such as Quanzhou Fried Vermicelli have become cherished additions to the local foodscape.

　　Interestingly, these dishes are often labeled as "Hokkien Fried Noodles/Rice" in English-speaking regions, a direct reference to their Fujianese origins. This naming has even inspired humorous anecdotes, such as the light-hearted jest that Guangdong locals are “eating Hokkien ” when invited by Fujianese friends to try these dishes. Such anecdotes reflect the cultural exchange and camaraderie between the two communities.

　　Jalan Petaling's Hokkien Mee: Fusion and Legacy

　　In Kuala Lumpur’s Jalan Petaling (Petaling Street), Hokkien Mee—a culinary hallmark of Malaysia—traces its roots to the 1920s and 1930s. Early Fujianese immigrants, such as Wang Jinlian, innovated upon traditional noodle soups to cater to the local preference for bold, rich flavors. By incorporating flatfish powder, dark soy sauce, and chili paste, they developed a distinctive stir-fry method that resulted in the iconic, semi-dry black noodles.

　　Today, Malaysian Hokkien Mee, known as Hokkien Char or Hokkien Thick Noodles, is characterised by thick yellow noodles stir-fried with pork lard, prawns, squid, and pork slices. Accompanied by a chili sauce, this dish delivers a robust sensory experience and remains a treasured culinary icon.

　　Fujian Fried Rice: A Bowl of Warm Memories

　　Similar to the noodles, Fujian Fried Rice emerged from the migration era, particularly among those who journeyed to Southeast Asia. Combining rice with shrimp, pork, eggs, and vegetables, the dish is seasoned with soy sauce and garlic for a harmonious balance of flavors. The simplicity of this dish lends itself to regional adaptations, making it versatile yet unmistakably Fujianese.

　　In Fujianese communities across Singapore and Malaysia, this dish often graces festive and family dining tables. For many, it evokes heartfelt memories of home. A Singaporean Chinese once remarked, “Each bite of Fujian Fried Rice reminds me of my grandmother bustling in the kitchen. That taste is the essence of home and nostalgia.”

　　Immigration and Culinary Innovation

　　Beyond their culinary appeal, Fujian Fried Rice and Noodles reflect the resilience and ingenuity of Fujianese migrants. Facing cultural and environmental challenges, these immigrants preserved their heritage while adapting to new contexts. The diverse flavors of these dishes are a testament to their ability to integrate and thrive.

　　The smoky depth imparted by charcoal cooking and the savory richness of dark soy sauce retain the essence of traditional Fujianese culinary techniques while embracing new influences. These dishes not only anchor cultural identity but also exemplify the spirit of cultural integration.

　　Conclusion: Cultural Memory on the Palate

　　Fujian Fried Rice and Fried Noodles are not merely culinary treasures of Southeast Asia but also symbols of the history and cultural legacy of Fujianese immigrants. They embody the resilience, adaptability, and deep nostalgia for home that define the Fujianese spirit.

　　Like the footprints of Fujianese migrants across the oceans, these dishes connect diasporic communities with their roots. For those long separated from their homeland, these familiar flavors are more than food—they are a bridge to their heritage. Through these heartfelt culinary expressions, we glimpse the enduring bond of the Fujianese with their homeland and their steadfast spirit in forging new lives abroad.

　　Dr. Wang Qiang

　　Professor, School of Foreign Languages and Tourism, Liming University; Expert, UNESCO Silk Road Project; Columnist, Philippine Chinese Commercial News; Author of The Legendary Port of Maritime Silk Routes:Zayton[Quanzhou], and other works.