閩菜英文介紹 閩菜文化中英文簡介

閩菜文化不止是在中國受歡迎，在國外也是很受歡迎的，每年來福建旅遊的遊客不是隻有我們中國人，還有許多外國友人，在福建也有很多學校有很多的外國人，所以他們也很喜歡閩菜，下面是閩菜文化的中英文介紹。

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 promoted the Fujian cuisine so it gradually spread to other parts of China.

　　閩菜是福建菜的簡稱，它是中國烹飪主要菜系之一，在中國烹飪文化寶庫中佔有重要一席。福建的經濟文化是南宋以後逐漸發展起來的，清中葉後閩菜逐漸為世人所知。

　　Fujian cuisine comprises three branches -- Fuzhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, are more fresh, delicious, and less salty, sweet, and sour; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally speaking, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.

　　閩菜由福州、閩南、閩西三路菜組成。福州菜路流行於閩東、閩中、閩北地區；閩南菜則廣傳於廈門、泉州、漳州、閩南金三角；閩西菜則盛行於閩西客家地區，極富鄉土氣息。閩菜的風格特色是：淡雅、鮮嫩、和醇、雋永。口味偏重甜、酸和清淡，常用紅糟調味。

　　Fujian cuisine is characterized by the following four aspects:
　　（1）Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood and mountain delicacies. Fujian Province has a favorable geographical location with mountains in its north and sea to its south. Many mountain delicacies such as mushroom, bamboo shoots and tremella are often found here. The coastal area produces 167 varieties of fish and 90 kinds of turtles and shellfish. It also produces edible bird's nest, cuttlefish, and sturgeon. These special products are all used in Fujian cuisine. The local people are good at cooking seafood, featuring in methods of stewing, boiling, braising, quick-boiling, and steaming, etc.

　　閩菜的特點主要表現在四個方面：
　　一、烹飪原料以海鮮和山珍為主
　　由於福建的地理形勢倚山傍海，北部多山，南部面海，蒼茫的山區，盛產菇、筍、銀耳、蓮子和石鱗、河鰻、甲魚等山珍；漫長的淺海灘塗，魚、蝦、蚌、鱘等海鮮佳品常年不絕。平原丘陵地帶則稻米、庶糖、蔬菜、水果譽滿中外。山海賜給的神品，給閩菜提供了豐富的原料資源，也造就了幾代名廚和廣大從事烹飪的勞動者，他們以擅長製作海鮮原料，並蒸、氽、炒、煨、爆、炸、？康確矯娑讕嚀厴?！

　　（2） Fine slicing techniques: Fujian cuisine stresses on fine slicing techniques so much that it is reputed as sliced ingredients are as thin as paper and shredded as slim as hairs. Everything sliced serves its original aroma. Fine slicing techniques may better show the aroma and texture of food. Cutting is important in Fujian cuisine. Most dishes are made of seafood, and if the seafood is not cut well, the dishes will fail to have their true flavor.

　　二、刀工巧妙，一切服從於味
　　閩菜注重刀工，有“片薄如紙，切絲如發，剞花加荔”之美稱。而且一切刀工均圍繞着“味”下功夫，使原料通過刀工的技法，更體現出原料的本味和質地。它反對華而不實，矯揉造作，提倡原料的自然美並達到滋味沁深融透，成型自然大方、火候表裏如一的效果。

　　（3） Various soup and broth: The most characteristic aspect of Fujian cuisine is that its dishes are served in soup.

　　三、湯菜考究，變化無窮
　　閩菜重視湯菜，與多烹製海鮮和傳統食俗有關。閩廚長期以來把烹飪和確保原料質鮮、味純、滋補聯繫起來，從長期積累的經驗認為，最能保持原料本質和原味的當屬湯菜，故湯菜多而考究。有的白如奶汁，甜潤爽口；有的湯清如水，色鮮味美；有的金黃澄透，馥郁芳香；有的湯稠色釅，味厚香濃。

　　（4） Exquisite culinary art: Fujian dishes are tasty because of their emphasis on a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking and controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell.

　　四、烹調細膩，特別注意調味
　　閩菜的烹調細膩表現在選料精細、泡發恰當、調味精確、制湯考究、火候適當等方面。特別注意調味則表現在力求保持原汁原味上。善用糖，以甜去腥羶；巧用醋，因酸能爽口，味清淡則可保持原味。因而有甜而不膩，酸而不淡而不薄的盛名。

　　Typical dishes are Buddha-jumping-over-the-wall, flaked spiral shell lightly pickled in rice liquor, litchi fish, and mussels quick-boiled in chicken broth, of which Buddha-jumping-over-the-wall is the most famous; the name implies the dish is so delicious that even the Buddha would jump over a wall to have a taste once he smelled it. A mixture of seafood, chicken, duck, and pork is put into a rice-wine jar and simmered over a low fire. Sea mussel quick-boiled in chicken soup is another

　　Fujian delicacy.

　　着名的菜餚有：佛跳牆、醉糟雞、酸辣爛魷魚、燒片糟雞、太極明蝦、清蒸加力魚、荔枝魚肉。

　　佛跳牆起源於清朝末年，為福州“聚春園”名師鄭春發所創制，至今已有100多年的歷史。它採用多種精料精心煨制而成，程序複雜，各料互為滲透，味中有味，質地軟嫩脆潤、濃郁葷香，營養豐富，是福州傳統名菜之首。

小結：閩菜作為八大菜系之一，有着自己的特色，很多人為了能吃到正宗的閩菜慕名而來福建，所以閩菜名揚中外的。