福建菜介绍英文版资料.ppt

The History of Fujian Cuisine Fujian cuisine, also called Min Cai for short, holds an important position in Chinas culinary art. Fujians economy and culture began flourishing after the Southern Song Dynasty (1127-1279). During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China. The Branches of Fujian Cuisine Fuzhou Dishes South Fujian Dishes West Fujian Dishes Fuzhou Dishes Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour; South Fujian Dishes South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings West Fujian Dishes West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Four characteristics (1)Ingredients of seafood and mountain delicacies 烹饪原料以海鲜和山珍为主 (2) Fine slicing techniques 刀工巧妙 (3) Various soup and broth 汤菜考究，变化无穷 (4) Exquisite culinary art 烹调细腻，特别注意调味 Typical dishes of Fujian Cuisine Buddha Jumps Over the Wall, or fo tiao qiang, is a variety of shark fin soup in Cantonese and Fujian cuisine. Since its creation during the Qing Dynasty (1644 – 1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dishs name is an allusion to the dishs ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium The soup or stew consists of many ingredients of non-vegetarian origin and requires one to two full days to prepare. A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Ji