閩菜(英文PPT)

1、Fujian cuisine is one of the native Chinese Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of cuisines derived from the native cooking style of the province of Fujian, Chinathe province of Fujian, ChinaFujian style cuisine is known to be light but Fujian s

2、tyle cuisine is known to be light but flavourful, soft, and tender, with particular flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese emphasis on umami taste, known in Chinese cooking as xin wicooking as xin wi“, as well “, as well as retaining the original flav

3、ouras retaining the original flavour of the main of the main ingredients ingredients instead of masking theminstead of masking themStyles:Styles:vFuzhouFuzhou: : the taste is light compared to other styles, often the taste is light compared to other styles, often with a mixed sweet and sour taste. F

4、uzhou is famous for with a mixed sweet and sour taste. Fuzhou is famous for its soups. its soups. vWestern FujianWestern Fujian: : there are often slight spicy tastes from there are often slight spicy tastes from mustard and pepper and the cooking methods are often mustard and pepper and the cooking

5、 methods are often steam, fry and stir-fry. steam, fry and stir-fry. vSouthern Fujian:Southern Fujian: spicy and sweet tastes are often found spicy and sweet tastes are often found and the selection of sauces used is elaborate.and the selection of sauces used is elaborate.vQuanzhou:Quanzhou: the lea

6、st oily but with the strongest the least oily but with the strongest taste/flavor of Fujian cuisine. Great emphasis is placed taste/flavor of Fujian cuisine. Great emphasis is placed on the shape of the material for each dish.on the shape of the material for each dish.Notable dishesNotable dishes :v

7、Contains over 30 Contains over 30 ingredients, including ingredients, including sharks finsharks fin魚(yú)翅魚(yú)翅, abalone, abalone鮑鮑魚(yú)魚(yú), sea slug, sea slug海參海參, dried , dried scallopsscallops干貝干貝, duck, , duck, chicken breast, pigs chicken breast, pigs trotters, mushrooms, trotters, mushrooms, pigeon eggs an

8、d other pigeon eggs and other ingredients. A legend is ingredients. A legend is that after the dish is that after the dish is cooked the aroma lingers, cooked the aroma lingers, and that after smelling and that after smelling the aroma, a monk forgot the aroma, a monk forgot his vegetarian vows and

9、his vegetarian vows and leapt over the wall to leapt over the wall to acquire some.acquire some.Buddha jumps over the wallBuddha jumps over the wall 佛跳墻佛跳墻Notable dishes :Notable dishes :Litchi meatLitchi meat Red yeast rice chickenRed yeast rice chicken 荔枝肉荔枝肉紅糟雞紅糟雞Notable dishes :Notable dishes :B

10、ak kut tehBak kut tehMeat filled longanMeat filled longan fruit fruit肉骨茶肉骨茶東壁龍珠東壁龍珠Notable dishes :Notable dishes :Clams cooked in chicken stockClams cooked in chicken stock Wine braised frogWine braised frog 雞湯汆海蚌雞湯汆海蚌黃燜田雞黃燜田雞Notable dishes :Notable dishes :Ring dried scallopRing dried scallop Weev

11、erWeever with chrysanthemumwith chrysanthemum 扳指干貝扳指干貝菊花鱸魚(yú)菊花鱸魚(yú)Notable dishes :Notable dishes :Chicken and CrusianChicken and Crusian Carp Soup Carp SoupMan ting yanMan ting yan幔亭宴幔亭宴龍鳳湯龍鳳湯Notable dishes :Notable dishes :Stir-fried diced shrimp Stir-fried diced shrimp and vegetablesand vegetables Squid pearls braised Squid pearls braised with vegetableswith vegetables 五彩珍珠扣五彩珍珠扣五彩蝦松五彩蝦松Notable dishes :Notable dishes :Guo bian huGuo bian hu S