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闽菜食谱 - 八大菜系之福建美食做法大全

Name: 闽菜食谱 - 八大菜系之福建美食做法大全
Availability: InStock
Rating: 5 (1 reviews)

深度收录佛跳墙、荔枝肉、海蛎煎等数百道经典名菜与地方小吃。专为海外华人及闽味爱好者打造，手把手教您掌握闽菜清鲜和醇、荤香不腻的烹饪真谛。

Key Figures

Downloads

2K+

User Rating

5.0/5

Total Ratings

Publisher

浩杰姬

Master the Art of Min Cuisine

Bring the authentic, fresh, and soulful flavors of Fujian to your home with our curated collection of traditional recipes from the Eight Great Traditions.

Iconic Heritage Dishes

From the legendary Buddha Jumps Over the Wall to Lychee Pork, master the signature dishes that define Fujianese culinary excellence.

Five Regional Styles

Explore the distinct flavor profiles of Fuzhou, Minnan, Minxi, Minbei, and Puxian, covering everything from mountain delicacies to coastal seafood.

The following screenshots and description are sourced directly from the app's official store listing and are the property of the app developer.

App Store

Screenshots

闽菜食谱 - 八大菜系之福建美食做法大全 - Smartphone screenshot of the Fujian Cuisine Recipes app home screen showing a list of traditional regional Chinese dishes including Three Cup Chicken and Taro Paste. — Smartphone screenshot of the Fujian Cuisine Recipes app home screen showing a list of traditional regional Chinese dishes including Three Cup Chicken and Taro Paste.

闽菜食谱 - 八大菜系之福建美食做法大全 - Home screen of the Fujian Cuisine Recipes mobile app showing dish identification features and traditional Fujian stew — Home screen of the Fujian Cuisine Recipes mobile app showing dish identification features and traditional Fujian stew

闽菜食谱 - 八大菜系之福建美食做法大全 - Smartphone screen displaying a recipe for Lychee Chicken Balls in the Fujian Cuisine Recipes app — Smartphone screen displaying a recipe for Lychee Chicken Balls in the Fujian Cuisine Recipes app

Description

闽菜是中国八大菜系之一，历经中原汉族文化和闽越族文化的混合而形成。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。闽菜以口味清鲜、和醇、荤香、多汤为主，擅红糟、糖醋调味。由于福建人民经常往来于海上，于是饮食习俗也逐渐形成带有开放特色的一种独特的菜系。闽菜以烹制山珍海味而著称，在色香味形俱佳的基础上，尤以“香”、“味”见长，其清鲜、和醇、荤香、不腻的风格特色，以及汤路广泛的特点，在烹坛园地中独具一席。福州菜淡爽清鲜，讲究汤提鲜，擅长各类山珍海味；闽南菜（厦门、漳州、泉州一带）讲究佐料调味，重鲜香；闽西菜（长汀、宁化一带）偏重咸辣，烹制多为山珍，特显山区风味。故此闽菜形成三大特色，一长于红糟调味，二长于制汤，三长于使用糖醋。闽菜除招牌菜“佛跳墙”外，还有鸡汤氽海蚌、八宝红鲟饭、白炒鲜竹蛏、太极芋泥、淡糟香螺片、爆炒双脆、南煎肝、荔枝肉、醉排骨、荷包鱼翅、龙身凤尾虾、翡翠珍珠鲍、鸡茸金丝笋、肉米鱼唇、鼎边糊、福州鱼丸、肉燕、漳州卤面、莆田卤面、海蛎煎、沙县拌面、扁食、厦门沙茶面、面线糊、闽南咸饭、兴化米粉、红糟鱼、五柳居、白雪鸡、长汀豆腐干等菜品和小吃，均别有风味。