强烈推荐福建菜的英文介绍.ppt
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The branches of Fujian cuisine
➢Fuzhou dishes ➢South Fujian dishes ➢West Fujian dishes
.,
Fuzhou dishes
Fuzhou dishes： quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour.
.,
The characteristics of Fujian cuisine
❖ Ingredients of seafood and mountain delicacies
（烹饪原料以海鲜和山珍为主）
❖ Fine slicing techniques（刀工巧妙，一切服从于味） ❖ Various soup and broth（汤菜考究，变化无穷） ❖ Exquisite culinary art （烹调细腻，特别注意调味）
邻，佛闻弃禅跳墙来）hence
the name of the dish Legend has
it that it smelt so good that a
monk forgot his vegetarian vows
and leapt over the wall to have
some, giving popularity to its
.,
West Fujian dishes
West Fujian dishes : are salty and hot, prevailing in Hakka region(客家族) with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad.
.,
South Fujian dishes
South Fujian dishes : Popular in Xiamen,
Quanzhou,Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, (辣椒酱), and orange juice as flavorings.
of the scholars improvised a
poem :”fragrance spreads to the
neighborhood once the lid
lifts ,one whiff and the Buddha
jump the wall ,abandoning the
来自百度文库
zen prevepts .”（坛启荤香飘四
.,
Typical dishes of Fujian cuisine
Typical dishes are Buddha-jumping-over-the-wall（佛 跳墙）, Tai Chi Taro(太极芋泥 ) , litchi fish（荔枝鱼 肉）, Kejia Meatballs (客家捶圆) Fried sprat (海蛎 煎)、Spring rolls (春卷)
During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China.
name.
.,
Thank you ！
.,
and Hong Cao Cui Xiang Chicken (红糟醉香鸡) ……
.,
荔枝肉
太极芋泥
.,
橄榄菜豆豉蒸鱼
皇帝排场食
.,
香露河鳗 龙身凤尾虾
.,
吉利虾 扳指干肉
.,
Buddha佛-jum跳pin墙g-over-the-wall
The Fo Tiao Qiang or "Buddha jumps over the wall" is the most popular food in Fujian. It contains more than 30 ingredients, including sea slug, shark's fin, abalone, chicken breast, duck, pig's trotters, dried scallop, mushroom, pigeon egg and other unique ingredients. It's said that after the dish is cooked, the air is heavy with a strong fragrance.
.,
Buddha-jumping-over-the-wall
There is a story about this dish ,one
day ,several scholars came to
Gathering spring garden for a
meal .when the dish is served ,one
Fujian Cuisine
.,
The history of Fujian cuisine
Fujian cuisine, also called Min Cai for short, holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty
The branches of Fujian cuisine
➢Fuzhou dishes ➢South Fujian dishes ➢West Fujian dishes
.,
Fuzhou dishes
Fuzhou dishes： quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour.
.,
The characteristics of Fujian cuisine
❖ Ingredients of seafood and mountain delicacies
（烹饪原料以海鲜和山珍为主）
❖ Fine slicing techniques（刀工巧妙，一切服从于味） ❖ Various soup and broth（汤菜考究，变化无穷） ❖ Exquisite culinary art （烹调细腻，特别注意调味）
邻，佛闻弃禅跳墙来）hence
the name of the dish Legend has
it that it smelt so good that a
monk forgot his vegetarian vows
and leapt over the wall to have
some, giving popularity to its
.,
West Fujian dishes
West Fujian dishes : are salty and hot, prevailing in Hakka region(客家族) with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad.
.,
South Fujian dishes
South Fujian dishes : Popular in Xiamen,
Quanzhou,Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, (辣椒酱), and orange juice as flavorings.
of the scholars improvised a
poem :”fragrance spreads to the
neighborhood once the lid
lifts ,one whiff and the Buddha
jump the wall ,abandoning the
来自百度文库
zen prevepts .”（坛启荤香飘四
.,
Typical dishes of Fujian cuisine
Typical dishes are Buddha-jumping-over-the-wall（佛 跳墙）, Tai Chi Taro(太极芋泥 ) , litchi fish（荔枝鱼 肉）, Kejia Meatballs (客家捶圆) Fried sprat (海蛎 煎)、Spring rolls (春卷)
During the middle Qing Dynasty around 18th century, famous Fujian officials and literati promoted the Fujian cuisine so it gradually spread to other parts of China.
name.
.,
Thank you ！
.,
and Hong Cao Cui Xiang Chicken (红糟醉香鸡) ……
.,
荔枝肉
太极芋泥
.,
橄榄菜豆豉蒸鱼
皇帝排场食
.,
香露河鳗 龙身凤尾虾
.,
吉利虾 扳指干肉
.,
Buddha佛-jum跳pin墙g-over-the-wall
The Fo Tiao Qiang or "Buddha jumps over the wall" is the most popular food in Fujian. It contains more than 30 ingredients, including sea slug, shark's fin, abalone, chicken breast, duck, pig's trotters, dried scallop, mushroom, pigeon egg and other unique ingredients. It's said that after the dish is cooked, the air is heavy with a strong fragrance.
.,
Buddha-jumping-over-the-wall
There is a story about this dish ,one
day ,several scholars came to
Gathering spring garden for a
meal .when the dish is served ,one
Fujian Cuisine
.,
The history of Fujian cuisine
Fujian cuisine, also called Min Cai for short, holds an important position in China's culinary art. Fujian's economy and culture began flourishing after the Southern Song Dynasty