福建 安徽美食介绍 英语

Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste（鲜味）, known in Chinese cooking as "xianwei" (simplified Chinese: 鲜味) ,as well as retaining the original flavour of the main ingredients instead of masking them.
Taro steamed bun 芋子包
Originated in a small town under Huangshan —起源于黄山麓下的歙县 • Anhui cuisine originated in the Tang and Song dynasties, flourished in the Ming and Qing —徽菜发端于唐宋，兴盛于明清 •
Buddha jumps over the wall
佛跳墙
Red yeast rice chicken Litchi meat 红糟鸡
荔枝肉
Bak kut teh 肉骨茶
Meat filled longan fruit 东壁龙珠
Clams cooked in chicken stock 鸡汤汆海蚌
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 (1127-1279).
During the middle Qing Dynasty around 18th century, famous Fujian officials and literati （文人） promoted the Fujian cuisine so it gradually spread to other parts of China.
Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, etc （徽菜的大多数成分，如穿山甲，石青蛙，蘑菇，杨梅，茶
叶，竹笋等）
Fish, shrimp, crab, turtle, diamond, lotus, lotus, fish and other rich gravy （鱼、虾、蟹、鳖、菱、藕、莲、芡等丰富的水产）
Anhui cuisine and the activities of Huizhou merchants‘ has very close connection, contains rich Anhui traditional culture, with Hui merchants development to the national cuisine metropolis (徽菜与明清徽商的活动有着非常密切的联系，蕴涵着丰富的安徽传统 文化, 徽菜随徽商发展到全国各大都市)
• Elegant and simple, authentic, fresh crisp, shades suitable, and have rigorous choice of materials, fire workers unique, stress tonic, focusing on the taste, cuisine and diverse, a common feature of South suitable for all ages.
• Contains over30ingredients, including shark‘s fin（鱼翅）, abalone（鲍鱼）, sea slug（海 参）, dried scallops（干贝）, duck, chicken breast, pig’s trotters（猪蹄）, mushrooms, pigeon eggs and other ingredients. A legend is that after the dish is cooked the aroma lingers, and that after smelling the aroma, a monk forgot his vegetarian vows and leapt over the wall to acquire some.
菊花鲈鱼
Guo bian huຫໍສະໝຸດ Baidu锅边糊
Stuffed fish meat balls 七星鱼丸
Stir fried raw peanuts 闽生果
Taiji taro root 太极芋泥
Oyster omelette 海蛎煎
Noodlethreadpaste 面线糊
Taro dumplings 芋子饺
Wine braised frog 黄焖田鸡
Squid pearls braised with vegetables 五彩珍珠扣
Stir-fried diced shrimp and vegetables 五彩虾松
Ring dried scallop 扳指干贝
Weever with chrysanthemum
• —清雅纯朴、原汁原味、酥嫩香鲜、浓淡适宜，并具有选料严 谨、火工独到、讲究食补、注重本味、菜式多样、南北咸宜的 共同特征。
Li Hongzhang Hodge-Podge 李鸿章杂烩
Sanhe Shrimp Paste 三河虾糊
Luzhou Roast Duck Wushan Imperial Goose 吴山贡鹅
庐 州 烤 鸭
Bagongshan Stinky Tofu 八公山臭豆腐
Egg Dumplings 农家蛋饺