lesson10

Fujian Cuisine （闽菜）


Fujian Cuisine have the following characteristics: 1) Chefs are skilled in the use of a kitchen knife, full of interest. 2) The Fujian people are peculiar about soup, which is full of changes. 3) A wide variety of seasonings are used, with unique characteristics. 4) Dishes are meticulously prepared, refined and graceful. 5) Fujian Cuisine is characterized by clear, refreshing, delicious and light tastes, slightly sweet and sour. Typical famous dishes: Monk Jumps over Wall, sea clams ( 蛤蚌)in Chicken Soup, Litchi Pulp, Fragrant Sliced Snails 蜗牛 with a Faint Smell of Distillers‘ Grains酒糟, Jadeite Pearl Abalone, Chicken with Distillers‘ Grains, etc. Famous snacks: Fried Oyster, Lightly Fried Dumpling, Clam Cakes, Thousand Layer Cake, Meat Balls, Taiji Smashed Taro.
Guangdong Cuisine （粤菜）


Guangdong Cuisine, one of the main cuisine styles in China, is composed of Guangzhou, Chaozhou and Dongjiang cuisine. With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world." Famous dishes: Fried Bean Curd and Fresh Shrimps, Baiyun Pig‘s Trotters, Roast Piglet with Crisp Skin, Dongjiang Salted Chicken, Refreshing Beef Balls, Taiye Chicken, braised snake and cat, etc.
闽菜

起源于福建省闽候县。它以福州、 泉州、厦门等地的菜肴为代表发展起来 的。其特点是色调美观，滋味清鲜而着 称。烹调方法擅长于炒、溜、煎、煨， 尤以“糟”最具特色。由于福建地处东 南沿海，盛产多种海鲜，如海鳗、蛏子 、鱿鱼、黄鱼、海参等，因此，多以海 鲜为原料烹Байду номын сангаас各式菜肴，别具风味。着 名菜肴品种有“佛跳墙”、“醉糟鸡” 、“酸辣烂鱿鱼”、“烧片糟鸡”、“ 太极明虾”、“清蒸加力鱼”、“荔枝
粤菜

西汉时就有粤菜的记载，南宋时受御厨随往羊城 的影响，明清发展迅速20世纪随对外通商，吸取西餐 的某些特长，粤菜也推向世界，仅美国纽约就有粤菜 馆数千家。粤菜是以广州、潮州、东江三地的菜为代 表而形成的。菜的原料较广，花色繁多，形态新颖， 善于变化，讲究鲜、嫩、爽、滑，一般夏秋力求清淡 ，冬春偏重浓醇。调味有所谓五滋（香、松、臭、肥 、浓）、六味（酸、甜、苦、咸、辣、鲜）之别。其 烹调擅长煎、炸、烩、炖、煸等，菜肴色彩浓重，滑 而不腻。尤以烹制蛇、狸、猫、狗、猴、鼠等野生动 物而负盛名，着名的菜肴品种有“三蛇龙虎凤大会” 、“五蛇羹”、“盐火局鸡”、“蚝油牛肉”、“烤 乳猪”、“干煎大虾碌”和“冬瓜盅”等。
F&B
Most famous cooking country in the world: China/France/Turkey Eight schools: Ten schools: Twelve schools：

Shandong Cuisine鲁菜 Sichuan Cuisine川菜 Guangdong Cuisine粤菜 Fujian Cuisine闽菜 Jiangsu Cuisine苏菜 Zhejiang Cuisine浙菜 Hunan cuisine湘菜 Anhui Cuisine徽菜
Jiangsu Cuisine （苏菜）


The main characteristics of Jiangsu cuisine: 1) Distinguished for exquisite ingredients, freshness and aliveness. 2) High cutting techniques. 3) Have a good command of duration and degree of heating and cooking. 4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet. 5) Pay great attention to soup, which is strong but not greasy, and delicious. Famous dishes: Butterfish in Creamy Juice, Santao Duck, Steamed Large Meatballs, Fragrant and Soft Silverfish, Crystal Pig‘s Trotters, Steamed Hilsa Herring, King Bids Farewell to His Consort, etc. Well-known snacks include Dumplings with Juicy Crab Meat Filling, Noodles in Clear Soup, Jadeite Steamed Dumplings with the Dough Gathered at the Top, etc.

川菜

在秦末汉初就初具规模。唐宋时发展迅速，明清已富 有名气，现今川菜馆遍布世界。正宗川菜以四川成都 、重庆两地的菜肴为代表。重视选料，讲究规格，分 色配菜主次分明，鲜艳协调。其特点是酸、甜、麻、 辣香、油重、味浓，注重调味，离不开三椒（即辣椒 、胡椒、花椒）和鲜姜，以辣、酸、麻脍炙人口，为 其他地方菜所少有，形成川菜的独特风味，享有“一 菜一味，百菜百味”的美誉。烹调方法擅长于烤、烧 、干煸、蒸。川菜善于综合用味，收汁较浓，在咸、 甜、麻、辣、酸五味基础上，加上各种调料，相互配 合，形成各种复合味，如家常味、咸鲜味、鱼香味、 荔枝味怪味等二十三种。代表菜肴的品种有“水煮肉 片”、“怪味鸡”、“宫保鸡丁” 、“鱼香肉丝”、 “夫妻肺片”、“麻婆豆腐”等。
苏菜

起始于南北朝时期，唐宋以后，与浙菜竞修秀， 成为“南食”两大台柱之一。江苏菜是由苏州、扬州 、南京、镇江四大菜为代表而构成的。其特点是浓中 带淡，鲜香酥烂，原汁原汤浓而不腻，口味平和，咸 中带甜。其烹调技艺擅长于炖、焖、烧、煨、炒而着 称。烹调时用料严谨，注重配色，讲究造型，四季有 别。苏州菜口味偏甜，配色和谐；扬州菜清淡适口， 主料突出，刀工精细，醇厚入味；南京、镇江菜口味 和醇，玲珑细巧，尤以鸭制的菜肴负有盛名。着名的 菜肴品种有“清汤火方”、“鸭包鱼翅”、“松鼠桂 鱼”、“西瓜鸡”、“盐水鸭”、“天目湖砂锅鱼头 ”、“金蹬仙裙”等。江苏点心富有特色，如秦淮小 吃、苏州糕团、汤包，都很有名。


Shandong Cuisine （鲁菜）

Major characteristics of Shandong Cuisine: 1) Prepared with a wide variety of materials. For example. Jiaodong dishes are mainly made of aquatic products due to its proximity to the Yellow Sea. People in Jinan like to prepare cuisine with mountain delicacies and seafood. 2) A pure, tender and mellow taste, rather than a mixed taste. Chefs are good at using onions and seasonings. 3) Shandong Cuisine is known for its excellent seafood dishes and delicious soup. 4) Chefs excel at preparing clear, smell, crisp, tender and delicious dishes by frying, stirring and steaming. Famous dishes: Stir Fried Prawns, Fried Sea Cucumbers with Onions, Sweet and Sour Carp, Large Jiaodong Chicken Wings, Braised Intestines in Brown Sauceetc， Bird‘s Nest Soup ，Dezhou Braised Chicken.