福建安徽食介绍英语.pptVIP

* 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 （文人）promoted the Fujian cuisine so it gradually spread to other parts of China. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste（鲜味）, known in Chinese cooking as xianwei (simplified Chinese: 鲜味) ,as well as retaining the original flavour of the main ingredients instead of masking them. Contains over30ingredients, including shark‘s fin（鱼翅）, abalone（鲍鱼）, sea slug（海参）, dried scallops（干贝）, duck, chicken breast, pig’s trotters（猪蹄）, mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked the aroma lingers, and that after smelling the aroma, a monk forgot his vegetarian vows and leapt over the wall to acquire some. 佛跳墙 Buddha jumps over the wall Litchi meat Red yeast rice chicken 荔枝肉 红糟鸡 Bak kut teh Meat filled longan fruit 肉骨茶 东壁龙珠 Clams cooked in chicken stock Wine braised frog 鸡汤汆海蚌 黄焖田鸡 Stir-fried diced shrimp and vegetables Squid pearls braised with vegetables 五彩珍珠扣 五彩虾松 Ring dried scallop Weever with chrysanthemum 扳指干贝 菊花鲈鱼 Guo bian hu Stuffed fish meat balls 锅边糊 七星鱼丸 Stir fried raw peanuts Taiji taro root 闽生果 太极芋泥 Oyster omelette 海蛎煎 Noodlethreadpaste 面线糊 Taro steamed bun 芋子包 Taro dumplings 芋子饺 *