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1、Fujiancuisine,alsocalledMinCaiforshort,holdsanimportantpositioninChina'sculinaryart.Fujian'seconomyandculturebeganflourishingaftertheSouthernSongDynasty(1127-1279).DuringthemiddleQingDynastyaround18thcentury,famousFujianofficialsandliterati（文人）promotedtheFujiancuis
2、inesoitgraduallyspreadtootherpartsofChina.Fujian-stylecuisineisknowntobelightbutflavourful,soft,andtender,withparticularemphasisonumamitaste（鲜味）,knowninChinesecookingas"xianwei"(simplifiedChinese:鲜味),aswellasretainingtheoriginalflavourofthemainingredientsinsteadofm
3、askingthem.Containsover30ingredients,includingshark‘sfin（鱼翅）,abalone（鲍鱼）,seaslug（海参）,driedscallops（干贝）,duck,chickenbreast,pig’strotters（猪蹄）,mushrooms,pigeoneggsandotheringredients.Alegendisthatafterthedishiscookedthearomalingers,andthataftersmellingthearoma,amonkfo
4、rgothisvegetarianvowsandleaptoverthewalltoacquiresome.佛跳墙BuddhajumpsoverthewallLitchimeatRedyeastricechicken荔枝肉红糟鸡BakkuttehMeatfilledlonganfruit肉骨茶东壁龙珠ClamscookedinchickenstockWinebraisedfrog鸡汤汆海蚌黄焖田鸡Stir-frieddicedshrimpandvegetablesSquidpearlsbraisedwithvegetable
5、s五彩珍珠扣五彩虾松RingdriedscallopWeeverwithchrysanthemum扳指干贝菊花鲈鱼GuobianhuStuffedfishmeatballs锅边糊七星鱼丸StirfriedrawpeanutsTaijitaroroot闽生果太极芋泥Oysteromelette海蛎煎Noodlethreadpaste面线糊Tarosteamedbun芋子包Tarodumplings芋子饺OriginatedinasmalltownunderHuangshan—起源于黄山麓下的歙县Anhuicuisineorig
6、inatedintheTangandSongdynasties,flourishedintheMingandQing—徽菜发端于唐宋，兴盛于明清MostingredientsinAnhuicuisine,suchaspangolin,stonefrog,mushroom,bayberry,tealeaves,bambooshoot,etc（徽菜的大多数成分，如穿山甲，石青蛙，蘑菇，杨梅，茶叶，竹笋等）Fish,shrimp,crab,turtle,diamond,lotus,lotus,fishandotherrichgra
7、vy（鱼、虾、蟹、鳖、菱、藕、莲、芡等丰富的水产）AnhuicuisineandtheactivitiesofHuizhoumerchants‘hasverycloseconnection,containsrichAnhuitraditionalculture,withHuimerchantsdevelopmenttothenationalcuisinemetropolis(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,徽菜随徽商发展到全国各大都市)Elegantandsimple,authentic,f
8、reshcrisp,shadessuitable,andhaverigorouschoiceofmaterials,fireworkersunique,stresstonic,focusingonthetaste,cuisineanddiverse,acommonfeatureofSout
