苏说文化八大菜系之中国闽菜（英文版）

Fujian Cuisine

闽菜

双语版

Fujian Cuisine or Min Cuisine is one of the eight Chinese cuisines, popular in Fujian, Taiwan and some Southeast Asian countries. The well-known Min Cuisine dishes include Boiled Sea Clam with Chicken Soup, Buddha Jumps Over the Wall, Sweet and Sour Litchis, and Sliced Whelk in Red Vinasse.

福建菜，简称闽菜，中国八大菜系之一，在福建、台湾和东南亚广受欢迎。代表菜有鸡汤汆海蚌、佛跳墙、荔枝肉、淡糟香螺片等。

The history of Min Cuisine is pretty long. From the late Western Jin Dynasty to the Five Dynasties and Ten States, especially after the Min State was founded in Fuzhou, many people from the central plain migrated to Fujian and Min Cuisine formed its rudiment.

闽菜历史悠久。西晋末年至五代十国时期，特别是闽国在福州建都后，大批中原人迁入福建，闽菜已具雏形。

As there were more than one important harbor for international trade and Quanzhou in Fujian became the starting point of the Maritime Silk Road in the Song Dynasty, Min food, having absorbed the cooking techniques of other places, developed quickly. The oversea trade also introduced some new seasonings to Min dishes, like satay, mustard and curry, which became important condiments of Min Cuisine later.

宋代时，福建泉州是海上丝绸之路的起点，闽菜吸收了其他地方的烹饪技术，迅速发展。海外贸易也为闽菜引进了新的调味品，如沙茶、芥末、咖喱等，它们后来也成为闽菜的重要调味品。

In the late Qing Dynasty, featured restaurants and skilled chefs mushroomed in Fujian. They always tried their best to cook the best and creative dishes. Min Cuisine flourished and formed its own system.

清末，福建涌现出大量闽菜餐馆和技艺高超的厨师。他们竭其所能，创意新菜，闽菜蓬勃发展，形成了自己的体系。

Fujian Province is by the sea, and there are mountains, plains, rivers and lakes in land. As a result, a lot of delicacies from both land and sea become Min Cuisine ingredients, such as mushrooms, bamboo shoots, rice, cane sugar, vegetables, fruits, and freshwater turtles from land, and fishes, shrimps, clams from sea, etc.

福建外临大海，内有高山平原，江河湖泊。山珍野味，海鲜佳品，常年不绝，如来自内陆的蘑菇、竹笋、稻米、甘蔗、蔬菜、水果、甲鱼等，来自海洋的鱼、虾、蚌等。

As for the condiments, red vinasse, sugar and vinegar are the mostly used. Red vinasse is the vinasse of rice wine or yellow wine fermented with red yeast, which is highly nutritive. The using of red vinasse is a unique feature of Min Cuisine, making the dishes have a wine aroma and beautiful red color. Sugar is used to remove unwanted bad smells; vinegar is used to make food have a refreshing taste. Thus, Min food receive a good reputation of sweet but not cloying, and light but not tasteless.

红酒糟、糖和醋是闽菜最常用的调味品。红酒糟是指用红曲酿造米酒或黄酒的酒糟，营养丰富。“红曲烹调”是闽菜的一大特色，使菜品带有淡淡的酒香和诱人红色。闽菜善用糖，甜去腥膻；巧用醋，酸能爽口。因此，福建菜享有“甜而不腻，淡而不薄”的美誉。

Soups play an absolutely important role in Min Cuisine, distinguishing itself from other cuisines. To keep dishes fresh, tender, elegant, attractive and nourishing, Min Cuisine chefs choose soups as the best way to show Min Cuisine features.

汤在闽菜中占绝对重要的地位，它是区别于其他菜系的明显标志之一。闽菜注重菜品的清爽、鲜嫩、淡雅、滋补，而汤则是最好的体现方式。

Min chefs attach great importance to cutting techniques. The shreds should be as fine as hairs, the slices should be as thin as pieces of paper, and the dishes should be as beautiful as lychees. That means the chefs can make food material into the shape of a blossoming flower with a kitchen knife. Dishes of different styles have different demands for cutting methods so that the cooked dishes retain the original taste while better texture.

闽菜注重刀工，讲究“切丝如发，片薄如纸，剞花如荔”,外观精美，如朵朵盛开的鲜花。不同风格的菜品，采用不同的刀法，不但更好地保留食材的原味，而且口感更佳。