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1、闽菜MinCuisine(FujianCuisine)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、MinCuisineisshortforFujianCuisine,originatinginMinhouCountyofFujianPr
2、ovince,representedbythedishesofFuzhou,Quanzhou,Xiamenandsoon.Fujianismountainousinthenorthandfacestheseainthesouth.Themountainousareaisabundantinmushrooms,bambooshoots,whitefungus,lotus,stonesquama,eel,soft-shelledturtlesandsoon.Inthelongshallowseacoas
3、t,therearenumerousseacreatures.Hence,theFujianCuisinehasmanyseafooddishes,colorful,lightandtasty.TheMinCuisinechefsareadeptatsteaming,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
4、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
5、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,decoctingandstewing,andespeciallyderivingflavorspickledindistillers'grainsalcoholorinwine.CuttingisimportantinFujianCuisine.Everythingslicedpreservesandrevealsitsoriginalaromaand
6、textureoftheingredients.ThechefsofFujianProvinceallguaranteefreshness,puretasteandnourishmentandstresstheimportanceofsoup,whichisgoodforkeepingthetextureandtasteoftheoriginalingredients.Hence,therearemanyexquisitesoupdishes.FujianCuisinehasanelaboratea
7、rrayofwell-choseningredientswithmoderatepickling,specificseasonings,choicesoupsandgreatattentiontodetail.Fotiaoqiang,meaningtheBuddhajumpingoverthewall(SteamedAbalonewithSharkFinandFishMawinBroth):Thiswascreatedattheendofthe19thcenturybyZhengChunfa,the
8、famouschefofarestaurantnamed"Juchunyuan"witha100-yearhistory.Itstressestheselectionofingredients,durationofstewingandtiming.Itisdeliciouswithastrongfragrance,andtenderenoughtodissolveimmediatelyinthemouth.Italsohasabundantnutritionandis
