闽菜FujianCuisine目录—————·历史起源Historicalorigin·主要特点Keyfeatures·特色名菜SpecialdishesHistoricalorigin闽菜是中国八大菜系之一，历经汉族文化和闽越族文化的混合而形成。闽菜发源于福州，以福州菜为基础，后又融合闽东、闽南、闽西、闽北、莆仙五地风味菜形成的菜系。狭义闽菜指以福州菜，最早起源于福建福州闽县，后来发展成福州、闽南、闽西三种流派,即广义闽菜。FujiancuisineisoneoftheeightmajorcuisinesinChina,whicharethemixtureofHancultureandMinYueculture.FujiancuisineoriginatedinFuzhou,basedonFuzhouCuisine,andthencombinedwiththefiveflavordishesofEastFujian,SouthFujian,WestFujian,NorthFujian,andPuxian.FujiancuisineinthenarrowsensereferstoFuzhouCuisine,whichoriginatedinFujianMincountyatfirst,andlaterdevelopedintothreeschoolsofFuzhou,SouthernFujian,andWesternFujian,theso-called’BroadFujianCuisine’.早在两晋、南北朝时期的“永嘉之乱”以后，大批中原衣冠士族入闽，带来了中原先进的科技文化，与闽地古越文化的混合和交流，促进了当地的发展。晚唐五代，王审知兄弟带兵入闽建立“闽国”，对福建饮食文化的进一步开发、繁荣产生了积极的促进作用。这种红曲由中原移民带入福建后，由于大量使用红曲，红色成为闽菜烹饪美学中的主要色调。红糟鱼、红糟鸡、红糟肉等都是闽菜主要的菜肴，称之“红曲烹调”。Afterthe"Yongjiarebellion"inJinandSouthernandNorthernDynasties,alargenumberofscholarsfromtheCentralPlainscametoFujian,whobroughttheadvancedscienceandtechnologycultureoftheCentralPlainstopromotethelocaldevelopment.InthelateTangandFiveDynasties,WangShenzhiandhisbrotherledtroopstoFujianandestablishedthe"Fujianstate",whichplayedapositiveroleinpromotingthefurtherdevelopmentofFujianfoodculture.AfterredkojiwasbroughtintoFujianbytheimmigrantsfromtheCentralPlains,redhasbecomethemaincolorinthecookingfeaturesofFujiancuisine,andthereddistiller'sgrainsarealsocommonlyusedtocookingredients.Itisknownthroughouttheworldfor"Thecookingaboutredkoji".AttheendoftheQingDynasty,agroupoffamousrestaurantswithlocalcharacteristicsandtalentedchefsemergedinFujian.Inordertomeetthedemandofbureaucrats,compradors,andotherupper-classsocial,Fuzhouhasemergedmanyfamousrestaurantssuchas"JuChunYuan","HuiRuLu","GuangYuLou".SomerestaurantsarefamousfortheirMan-Hanquanxi,andsomearefamousfortheirlocalflavor,whichpromotestheformationandimprovementoflocalflavor.清末民初，福建先后涌现出一批富有地方特色的名店和真才实艺的名厨。为了满足官僚士绅、买办阶层等上流社会应酬的需要，福州出现了“聚春园”、“惠如鲈”、“广裕楼”等多家名菜馆。这些菜馆或以满汉全席著称，或以地方风味享有盛誉各有擅长，促进了地方风味的形成和不断完善。Keyfeatures原料（RawMaterial）由于福建特殊的地理形势，它有丰富的资源。山区盛产菇、笋、银耳和河鳗、甲鱼等山珍野味；海滩则盛产鱼、虾、蚌等海鲜佳品。平原丘陵地带来稻米、蔗糖、蔬菜、水果，给闽菜提供了丰富的原料，也造就了几代名厨，他们以擅长制作海鲜原料，并在蒸、炒、爆、炸等方面独具特色。BecauseofFujian'sspecialgeographicalsituation,ithasabundantresources.Themountainareaisrichinmushrooms,bambooshoots,tremella,eel,turtle,andothergame（野味）;thebeachisrichinfish,shrimp,mussels,andotherseafood.Rice,sugar,vegetables,andfruitscomefromtheplainsandhillyareas,whichproviderichrawmaterialsforFujiancuisineandcreateseveralgenerationsoffamouschefs.Theyaregoodatmakingseafoodrawmaterialsandhaveuniquecharacteristicsinsteaming,frying,exploding,andfrying.刀工（CuttingTechnique）闽菜注重刀工，有“片薄如纸、切丝如发”的美称。它反对华而不实，提倡原料的自然美。“福州名菜香螺片...
