福建 安徽美食的培训 英语.ppt

;;;; 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.;Litchi meat ;Bak kut teh;Clams cooked in chicken stock ;Stir-fried diced shrimp and vegetables ;Ring dried scallop ;Guo bian hu ;Stir fried raw peanuts ;Oyster omelette 海蛎煎;Taro steamed bun 芋子包 ;;; Originated in a small town under Huangshan —起源于黄山麓下的歙县 Anhui cuisine originated in the Tang and Song dynasties, flourished in the Ming and Qing —徽菜发端于唐宋，兴盛于明清 ; Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, etc （徽菜的大多数成分，如穿山甲，石青蛙，蘑菇，杨梅，茶 叶，竹笋等） Fish, shrimp, crab, turtle, diamond, lotus, lotus, fish and other rich gravy （鱼、虾、蟹、鳖、菱、藕、莲、芡等丰富的水产）;Elegant and simple, authentic, fresh crisp, shades suitable, and have rigorous choice of materials, fire workers unique, stress tonic, focusing on the taste, cuisine and diverse, a common feature of South suitable for all ages. —清雅纯朴、原汁原味、酥嫩香鲜、浓淡适宜，并具有选料严谨、火工独到、讲究食补、注重本味、菜式多样、南北咸宜的共同特征。 ;Li Hongzhang Hodge-Podge 李鸿章杂烩;Wushan Imperial Goose 吴山贡鹅 ;Egg Dumplings 农家蛋饺