福建菜的英文介绍

FujianCuisine,ThehistoryofFujiancuisine,Fujiancuisine,alsocalledMinCaiforshort,holdsanimportantpositioninChinasculinaryart.FujianseconomyandculturebeganflourishingaftertheSouthernSongDynastyDuringthemiddleQingDynastyaround18thcentury,famousFujianofficialsandliteratipromotedtheFujiancuisinesoitgraduallyspreadtootherpartsofChina.,ThebranchesofFujiancuisine,FuzhoudishesSouthFujiandishesWestFujiandishes,Fuzhoudishes,Fuzhoudishes：quitepopularineastern,centralandnorthernFujianProvince,aremorefresh,delicious,andlesssalty,sweet,andsour.,SouthFujiandishes,SouthFujiandishes:PopularinXiamen,Quanzhou,ZhangzhouandthegoldentriangleofSouthFujian,aresweetandhotandusehotsauces,(辣椒酱),andorangejuiceasflavorings.,WestFujiandishes,WestFujiandishes:aresaltyandhot,prevailinginHakkaregion(客家族)withstronglocalflavor.AsFujianpeopleemigrateoverseas,theircuisinebecomepopularinTaiwanandabroad.,ThecharacteristicsofFujiancuisine,IngredientsofseafoodandmountaindelicaciesFineslicingtechniquesVarioussoupandbrothExquisiteculinaryart,（烹饪原料以海鲜和山珍为主）,（刀工巧妙，一切服从于味）,（汤菜考究，变化无穷）,（烹调细腻，特别注意调味）,TypicaldishesofFujiancuisine,TypicaldishesareBuddha-jumping-over-the-wall（佛跳墙）,TaiChiTaro(太极芋泥),litchifish（荔枝鱼肉）,KejiaMeatballs(客家捶圆)Friedsprat(海蛎煎)、Springrolls(春卷)andHongCaoCuiXiangChicken(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-jumping-over-the-wall,TheFoTiaoQiangorBuddhajumpsoverthewallisthemostpopularfoodinFujian.Itcontainsmorethan30ingredients,includingseaslug,sharksfin,abalone,chickenbreast,duck,pigstrotters,driedscallop,mushroom,pigeoneggandotheruniqueingredients.Itssaidthatafterthedishiscooked,theairisheavywithastrongfragrance.,佛跳墙,Buddha-jumping-over-the-wall,Thereisastoryaboutthisdish,oneday,severalscholarscametoGatheringspringgardenforameal.whenthedishisserved,oneofthescholarsimprovisedapoem:”fragrancespreadstotheneighborhoodoncethelidlifts,onewhiffandtheBuddhajumpthewall,abandoningthezenprevepts.”（坛启荤香飘四邻，佛闻弃禅跳墙来）hencethenameofthedishLegendhasitthatitsmeltsogoodthatamonkforgot