中西方饮食差异英文版.pptVIP

ChiYouJi(Soysaucechicken)豉油鸡GuLuRou(sweetandsourpork)咕噜肉GuiLingJelly龟苓膏KaoRuZhu(BakedPiglets)烤乳猪BaiZhuoXia(BoiledShrimp)白灼虾XiangYuKouRou(TaroBraisedPork)香芋扣肉

白切鸡BaiQieJi(SlicedBoiledChicken,servedwithSoySauce,GingerSauceorGingerandScallionSauce)

冰梅凉瓜BingMeiLiangGua(BitterMeloninPlumSauce)

Fujiancuisine福建菜Fujiancuisine(Chinese:闽菜POJ:Banchhaior福建菜POJ:Hok-kianchhai)isderivedfromthenativecookingstyleoftheprovinceofFujian,China.Fujianstylecuisineisknowntobelightbutflavourful,umami,soft,andtender,withparticularemphasisonshowingoffandnotmaskingoriginalflavourofthemainingredients.

Thetechniquesemployedinthecuisinearecomplexbuttheresultsareideallyrefinedintastewithnoloudflavours.Particularattentionisalsopaidontheknifeskillsandcookingtechinqueofthechefs.Emphasisisalsoonutilizingsoup,andthereisasayingsintheregionscuisine:Onesoupcanbechangedintenforms(－湯十烫)andItisunacceptableforamealtonothavesoup(不汤不行).

[edit]Styles

Fujiancuisineconsistsofthreestyles:

Fuzhou福州:Thetasteislightcomparedtootherstyles,oftenwithamixedsweetandsourtaste.Fuzhouisfamousforitsoups.

WesternFujian闵西:Thereareoftenslightspicytastesfrommustardandpepperandthecookingmethodsareoftensteam,fryandstir-fry.

SouthernFujian:Spicyandsweettasteareoftenfoundandtheselectionofsaucesusediselaborate.

Quanzhou泉州:Theleastoilybutwithstrongesttaste/flavorofFujiancuisine.Greatemphasisisplacedontheshapeofthematerialforeachdish.

FoTiaoQiang（Buddhajumpsoverthewall）佛跳墙坛启荤香飘四邻，佛闻弃禅跳墙来

BaoXinYuWan(FilledFishBalls)包心魚丸HongCaoJi(Redyeastricechicken)紅糟鸡

DanCaoxiangLuopian(whelkcookedwithwinelees)淡糟香螺片JiTangCuanHaiBang(Clamscookedinchickenstock)鸡汤汆海蚌CuiPiYuJuan(Friedfishfilledyubaskin)脆皮魚卷

DongBiLongZhu(Me