福建安徽美食介绍英语

1、 Fujian cuisine, also called Min Cai for Fujian cuisine, also called Min Cai for short, holds an important position in short, holds an important position in Chinas culinary art. Fujians economy Chinas culinary art. Fujians economy and culture began flourishing after the and culture began flourishing

2、 after the Southern Song Dynasty (1127-1279). Southern Song Dynasty (1127-1279). During the middle Qing Dynasty During the middle Qing Dynasty around 18th century, famous Fujian around 18th century, famous Fujian officials and literati officials and literati （文人）（文人）promoted the Fujian cuisine so it

3、 promoted the Fujian cuisine so it gradually spread to other parts of gradually spread to other parts of China. China. Fujian-style cuisine is known to be light but flavourful, soft, and tender, with particular emphasis on umami taste（鲜味）（鲜味）, known in Chinese cooking as xianwei (simplified Chinese:

4、 鲜味鲜味) ,as well as retaining the original flavour of the main ingredients instead of masking them. Contains over30ingredients, Contains over30ingredients, including sharks finincluding sharks fin（鱼翅）（鱼翅）, , abaloneabalone（鲍鱼）（鲍鱼）, sea slug, sea slug（海（海参）参）, dried scallops, dried scallops（干贝）（干贝）, ,

5、 duck, chicken breast, pigs duck, chicken breast, pigs trotterstrotters（猪蹄）（猪蹄）, mushrooms, , mushrooms, pigeon eggs and other pigeon eggs and other ingredients. A legend is ingredients. A legend is that after the dish is that after the dish is cooked the aroma lingers, cooked the aroma lingers, and

6、 that after smelling the and that after smelling the aroma, a monk forgot his aroma, a monk forgot his vegetarian vows and leapt vegetarian vows and leapt over the wall to acquire over the wall to acquire some.some.佛跳墙佛跳墙Buddha jumps over the wallBuddha jumps over the wall Litchi meatLitchi meat Red

7、 yeast rice chickenRed yeast rice chicken 荔枝肉荔枝肉红糟鸡红糟鸡Bak kut tehBak kut tehMeat filled longan fruitMeat filled longan fruit肉骨茶肉骨茶东壁龙珠东壁龙珠Clams cooked in chicken stockClams cooked in chicken stock Wine braised frogWine braised frog 鸡汤汆海蚌鸡汤汆海蚌黄焖田鸡黄焖田鸡Stir-fried diced shrimp Stir-fried diced shrimp an

8、d vegetablesand vegetables Squid pearls braised Squid pearls braised with vegetableswith vegetables 五彩珍珠扣五彩珍珠扣五彩虾松五彩虾松Ring dried scallopRing dried scallop WeeverWeever with chrysanthemumwith chrysanthemum 扳指干贝扳指干贝菊花鲈鱼菊花鲈鱼Guo bian huGuo bian hu Stuffed fish meat ballsStuffed fish meat balls锅边糊锅边糊七星鱼丸

9、七星鱼丸Stir fried raw peanutsStir fried raw peanuts Taiji taro rootTaiji taro root 闽生果闽生果太极芋泥太极芋泥Oyster omelette 海蛎煎海蛎煎Noodlethreadpaste 面线糊面线糊Taro steamed bun 芋子包 Taro dumplings 芋子饺 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, flourishe

10、d in the Ming and Qing 徽菜发端于唐宋，兴盛于明清 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，茶徽菜的大多数成分，如穿山甲，石青蛙，蘑菇，杨梅，茶叶，竹笋等）叶，竹笋等） Fish, shrimp, crab, turtle, diamond, lotus, lotus, fish and other rich gravy （鱼、虾、蟹、鳖

11、、菱、藕、莲、芡等丰富的水产）（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文化, 徽菜随徽商发展

12、到全国各大都市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.清雅纯朴、原汁原味、酥嫩香鲜、浓淡适宜，并具有选料严清雅纯朴、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