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The Chinese diaspora from Fujian province has long shaped culinary traditions across Southeast Asia, where localization and trade have transformed traditional dishes into regional staples.

Singapore Hokkien Mee is a variation of Fujian meat noodles. [Photo/VCG]

Fujian meat noodles

In Indonesia, Fujian meat noodles, locally known as bakmi — derived from the Minnan (southern Fujian) dialect — have become a dietary staple. The dish has evolved into distinct regional varieties, including Javanese, Siantar, Medan, Makassar, and Bangka Island styles, incorporating local ingredients and cooking techniques across the archipelago.

Bak kut teh. [Photo provided to chinadaily.com.cn]

Bak kut teh

Bak kut teh, a pork rib dish simmered in a complex herbal broth, traces its commercial origins to late 19th-century Port Klang, Malaysia. Local accounts attribute the dish's creation to Lee Boon Teh, an overseas Chinese from Fujian who developed the savory herbal tonic for dock laborers. The name is widely considered a phonetic variation of "Teh", one of the characters in the founder's given name, in the Minnan dialect. The dish maintains a significant commercial presence in international markets ranging from Singapore to London.

Laksa, a Southeast Asian noodle soup with spicy and aromatic broth, blends Malaysian and Fujian culinary influences. [Photo provided to chinadaily.com.cn]

Nyonya cuisine

Following 15th-century maritime expeditions led by Zheng He, the settlement of Fujian people in Malacca formed a unique culinary tradition through intermarriage with local populations. Known as Nyonya cuisine, this style blends Fujian's cooking techniques with regional staples like coconut milk and lemongrass. The influence extends to traditional steamed cakes called kuih, a loanword from the Minnan dialect gue.