福建安徽美食介紹英語

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（鮮味）（鮮味）, known in Chinese cooking as xianwei (simplified Chinese:

4、 鮮味鮮味) ,as well as retaining the original flavour of the main ingredients instead of masking them. Contains over30ingredients, Contains over30ingredients, including sharks finincluding sharks fin（魚翅）（魚翅）, , abaloneabalone（鮑魚）（鮑魚）, sea slug, sea slug（海（海參）參）, dried scallops, dried scallops（干貝）（干貝）, ,

5、 duck, chicken breast, pigs duck, chicken breast, pigs trotterstrotters（豬蹄）（豬蹄）, 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.佛跳墻佛跳墻Buddha jumps over the wallBuddha jumps over the wall Litchi meatLitchi meat Red

7、 yeast rice chickenRed yeast rice chicken 荔枝肉荔枝肉紅糟雞紅糟雞Bak kut tehBak kut tehMeat filled longan fruitMeat filled longan fruit肉骨茶肉骨茶東壁龍珠東壁龍珠Clams cooked in chicken stockClams cooked in chicken stock Wine braised frogWine braised frog 雞湯汆海蚌雞湯汆海蚌黃燜田雞黃燜田雞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蝦松五彩蝦松Ring dried scallopRing dried scallop WeeverWeever with chrysanthemumwith chrysanthemum 扳指干貝扳指干貝菊花鱸魚菊花鱸魚Guo bian huGuo bian hu Stuffed fish meat ballsStuffed fish meat balls鍋邊糊鍋邊糊七星魚丸

9、七星魚丸Stir fried raw peanutsStir fried raw peanuts Taiji taro rootTaiji taro root 閩生果閩生果太極芋泥太極芋泥Oyster omelette 海蠣煎海蠣煎Noodlethreadpaste 面線糊面線糊Taro steamed bun 芋子包 Taro dumplings 芋子餃 Originated in a small town under Huangshan 起源于黃山麓下的歙縣 Anhui cuisine originated in the Tang and Song dynasties, flourishe

10、d in the Ming and Qing 徽菜發(fā)端于唐宋，興盛于明清 Most ingredients in Anhui cuisine, such as pangolin,stone frog, mushroom, bayberry, tea leaves, bamboo shoot, etc （徽菜的大多數(shù)成分，如穿山甲，石青蛙，蘑菇，楊梅，茶徽菜的大多數(shù)成分，如穿山甲，石青蛙，蘑菇，楊梅，茶葉，竹筍等）葉，竹筍等） Fish, shrimp, crab, turtle, diamond, lotus, lotus, fish and other rich gravy （魚、蝦、蟹、鱉

11、、菱、藕、蓮、芡等豐富的水產(chǎn)）（魚、蝦、蟹、鱉、菱、藕、蓮、芡等豐富的水產(chǎn)）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 (徽菜與明清徽商的活動(dòng)有著非常密切的聯(lián)系，蘊(yùn)涵著豐富的安徽傳統(tǒng)徽菜與明清徽商的活動(dòng)有著非常密切的聯(lián)系，蘊(yùn)涵著豐富的安徽傳統(tǒng)文化文化, 徽菜隨徽商發(fā)展

12、到全國各大都市徽菜隨徽商發(fā)展到全國各大都市) 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.清雅純樸、原汁原味、酥嫩香鮮、濃淡適宜，并具有選料嚴(yán)清雅純樸、原汁原味、酥嫩香鮮、濃淡適宜，并具有選料嚴(yán)謹(jǐn)、火工獨(dú)到、講究食補(bǔ)、注重本味、菜式多樣、南北