闽菜 Min Cuisine (Fujian Cuisine).doc

闽菜 Min Cuisine (Fujian Cuisine) 闽菜是福建菜的简称，起源于福 建省闽侯县，以福州、泉州、厦门等地 菜肴为代表发展起来。由于福建的地理 形势倚山傍海，北部多山，南部面海， 山区盛产菇、笋、银耳、莲子和石鳞、 河鳗、甲鱼等山珍野味。漫长的浅海滩 涂，盛产多种海鲜，因此，闽菜多以海 鲜为原料烹制各式菜肴。其特点是色调 美观，滋味清鲜。 烹调方法擅长于蒸、汆、炒、溜、 Min Cuisine is short for Fujian Cuisine, originating in Minhou County of Fujian Province, represented by the dishes of Fuzhou, Quanzhou, Xiamen and so on. Fujian is mountainous in the north and faces the sea in the south. The mountainous area is abundant in mushrooms, bamboo shoots, white fungus, lotus, stone squama, eel, soft-shelled turtles and so on. In the long shallow sea coast, there are numerous sea creatures. Hence, the Fujian Cuisine has many sea food dishes, colorful, light and tasty. The Min Cuisine chefs are adept at steaming, braising, 煎、煨，尤以“糟”味最具特色。闽菜注重刀 工，一切刀工均围绕着“味”下功夫，使原料 通过刀工的技法，体现出原料的本味和质地。 闽厨长期以来把烹饪和确保原料质鲜、味纯、 滋补联系起来，重视汤菜，认为其最能保持原 料的本质和原味，因此，汤菜多而考究。闽菜 的烹调细腻表现在选料精细、泡发恰当、调味 精确、制汤考究、火候适当等方面。 佛跳墙：(谑寓其味鲜美使庙中佛像都 要跳出墙外来品尝)起源于19世纪末，为福州 “聚春园”名厨郑春发创制，至今已有100多 年的历史，选料考究，精心煨制而成，讲究火 功与时效，可谓味中有味，浓香四溢，口味醇 厚，质地软嫩，入口即化，营养丰富，是福州 传统名菜之首。 醉糟鸡：善用红糟做配料制作各式风味 菜肴是闽菜的重要特点，这道传统名菜将肥母 鸡用清水煮熟，放入红糟等调味料密封腌制， 色泽淡红，肉质鲜嫩，糟香味美。 生炒海蚌：以鲜海蚌肉为主料，配熟冬 笋、水发香菇炒制而成。此菜刀功独特，蚌肉 香润可口，菜色清新明丽，可谓色香味俱全。 deep-frying, stir-frying, decocting and stewing, and especially deriving flavors pickled in distillers grains alcohol or in wine. Cutting is important in Fujian Cuisine. Everything sliced preserves and reveals its original aroma and texture of the ingredients. The chefs of Fujian Province all guarantee freshness, pure taste and nourishment and stress the importance of soup, which is good for keeping the texture and taste of the original ingredients. Hence, there are many exquisite soup dishes. Fujian Cuisine has an elaborate array of well-chosen ingredients with moderate pickling, specific seasonings, choice soups and great attention to detail. Fotiaoqiang, meaning the Buddha jumping over the wall (Steamed Abalone with Shark Fin and Fish Maw in Broth): This was created at the end of the 19th century by