Fujian Cuisine 闽菜.ppt

Fujian Cuisine Contains over 30 ingredients, including shark‘s fin鱼翅, abalone鲍鱼, sea slug海参, dried scallops干贝, duck, chicken breast, pigs trotters, 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. Oily Scallion Cakes (yóu cōng guǒ 油葱馃)On middle autumns day, local people has the old custom of sacrificing salty cakes to ancestors. ? It is said that when a family steamed this sacrifice, the child lifted the cover of bamboo steamer and saw a half-ripe salty cake. Tusundong (土笋冻)Tusundong is a jelly made of marine products. ? Tu Sun can be made into jelly because they have gelatins. It is annelid with a scientific name of Sipuncula. With a length of two or three inches, it has bowels and a heart organ. After being boiled, the gelatins it contains will dissolve into water. Then it will become gelatinous after being cooled. ? Now it has been one of the key cold dishes in large and small banquets. Notable dishes : Notable dishes : Notable dishes : Notable dishes : * 闽菜 Information 1.The history of Fujian cuisine 2.Cooking characteristics 3.The characteristic snacks Fujian cuisine, also called Min Cai（闽菜） 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 spreaded to other parts of China. Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of the province of Fujian, China Fujian style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as xiān wèi“, as well as retaining the original flavour of the main ingredients instead