Fujian Cuisine.docVIP

Fujian Cuisine 　　The Fujian Cuisine which is also known as Min Cui- sine ? Min is the short name for Fujian ? is one of the eight main cuisines in China. It was originated from and centered around Fujian with the Fuzhou Cuisine as the basis. During the development of Fujian in the past hundreds of years， the Fuzhou Cuisine integrated the features of the dishes of the eastern， western， northern， southern parts of Fujian， as well as the flavors of other parts of China and even overseas cuisines. 　　Fujian is geographically close to the sea and interspersed with hills and plains. Therefore， the aquatic foods like fish， shrimps， crabs and clams. In addition， the hills provide the materials of mushrooms， bamboo shoots， soft-shelled turtle and so on. The plains host vast rice， fruits and vegetables. The cooks specializing in the Fujian Cuisine are good at turning marine food materials into delicious dishes. They are also good at simmering， boiling， sautéing， stir-frying and frying the food. And the Fujian Cuisine features mild taste and tender fried dishes. 　　To be a good cook of the Fujian Cuisine， one must know how to handle a knife. There are possibly no other cuisines in China that require higher knife skills than the Fujian Cuisine. The phrases to describe the good knife skill in Fujian are “slicing the food materials into pieces as thin as the paper”， “cutting the food into strips as thin as the hair” and “carving out the decorations as graceful as the patterns of litchis”. 　　The high requirements for the knife skill is to serve the best exertion of the flavors of the materials as the finely cut materials are more easily to keep their original flavor and nutrition while being cooked. It is worthwhile to mention that the Fujian Cuisines did not pay excessive attention to the knife skill， leading to the ignorance of the subsequent processes. Natural forms of the materials， as well as the flavor and contents， should be kept intact as much as possible. 　　Another gra