热门闽菜( Popular Fujian Dishes)

闽菜是中国八大菜系之一，经历了中原汉族文化和当地古越族文化的混合、交流而逐渐形成的。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。本书精选了扳指干贝、八块鸡、八宝鲟饭、炒面线、河鳗炖豆腐、醉排骨等好吃的闽菜。教人们利用闲暇之时，烹制出具有浓厚家乡风味及地方特色的菜肴，使人在舒适温馨的环境中，全身心地释放，消除疲劳，减轻压力，既增加了活力，又带来健康的享受。( Fujian dish is one of the Eight Chinese Cuisines. It is formed after the mixture and exchange of the culture of Han people in Central Plains and the local ancient Yue culture. Fujian dishes are well-known for delicacies of every kind. On the basis of perfect combination of color, smell, taste and shape, they are characterized by nice smell and taste. They are fresh, mild, fragrant rather than greasy, along with all kinds of soup, outstanding among cuisines. This book selects Braised White Radish with Scallops, Chicken in Eight Pieces, Rice with Sweet Sturgeon, Fried Rice Noodles, Braised Tofu with River Eels, Drunken Chops and other delicious Fujian dishes. It teaches people to make dishes with strong hometown flavor and local feature in their free time and makes people relax themselves physically and mentally, eliminate fatigue and reduce stress in a comfortable and cosy environment, adding vitality to and bringing healthy enjoyment for people.)