中华美食PPT展示第2组.pptVIP

;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;;; Fujian Cuisine Branches Fujian cuisine consists of three branches cooking style : Fuzhou dishes are quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour. South Fujian dishes are 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 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. Generally, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distillers grain for flavoring. ? ;Fujian Cuisine have the following characteristics: 1) Chefs are skilled in the use of a kitchen knife, full of interest. 2) The Fujian people are peculiar about soup, which is full of changes. 3) A wide variety of seasonings are used, with unique characteristics. 4) Dishes are meticulously prepared, refined and graceful. 5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour. ;Typical famous dishes: Monk Jumps over Wall, sea clams in Chicken Soup, Glossy Ganoderma and Jade Cicadas, Litchi Pulp, Fragrant Sliced Snails with a Faint Smell of Distillers‘ Grains, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed(adj. 破碎的) Taro(芋头).;Cuisine features: (1)Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood and mountain delicacies. (2) Fine slicing techniques. Fujian cuisine stresses on fine slicing techniques so much that it is reputed as sliced ingredients are as thin as paper and shredded as slim as hairs. (3) Various soup and broth. The most characteristic aspect of Fujian cuisine is that its dishes are served in soup