Medicated dishes have a long history in China . People got tonic from the food cooked together with medicinal herbs while having meals in order to prevent and cure disease.

Xiamen 's medicated dish has its own flavor after carrying forward traditional cooking skills and experiencing constant innovations. Firstly, ingredients should be selected in order to illustrate the flavor of seafood and medicated dishes. Secondly, these dishes are cooked carefully in clean utensils to let people enjoy the dishes with their sense of taste and sight. Thirdly, with medicinal herbs as main ingredients, but the dishes are fragrant and tasty and demonstrate excellent cooking methods. Fourthly, the recipes of medicated dishes will change in different seasons in order to bring into full play the regulative functions of dishes.

Southern Putuo vegetarian dishes have a history of more than 100 years. In the procedure of constant innovation and development, Southern Putuo vegetarian dishes have combines the pure flavor of temple vegetarian and the delicacy of palace ones. These vegetarian dishes are poetic and attractive of Buddhist dishes. Southern Putuo vegetarian dishes have gluten and bean curd as main ingredients which will be added with mushroom, winter bamboo shoots and edible fungus. They are cooked in a traditional way and demonstrate a clear and tasty flavor. Southern Putuo vegetarian dishes have persisted in traditional Buddhist dieting and are cooked with vegetarian ingredients. Such vegetarian dishes are nice and elegant and are of unique shapes. Besides, many vegetarian dishes have beautiful names such as Crescent in the Water, Plum Blossom in Snowy Day and Golden Lotus in South Sea .

Fotiaoqiang, a traditional famous dish of Fujian Province , is a kind of thick soup cooked with more than 30 kinds of ingredients including shark's fins, sea cucumber, chicken breast, duck meat, tendons of pork, mushroom, abalone and dive eggs, and many other condiments. This dishes focuses on the selection of ingredients and cutting way and the order of adding ingredients while the soup is being cooked. Before cooking, all the ingredients should be put into a pot which is once used to store Shaoxing wine, then sealing it with a piece of paper before putting on the lid. While cooking, the big fire should be used first and then the small fire for boiling. This dish is delicious and refreshing. A poem writes that, opening the lid, fragrance of meat can be smelled by the neighbors and even the monk will jump over the wall in order to try it. Hence the name.