Fujian Cuisine

Fujian cuisine has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking. Chefs can always cut the thin jellyfish into three pieces and into very thin thread. And thanks to the abundant resources of marine products, the soup of this cuisine genre has its freshness and keeps its own savor with ease. The seasonings add sweet and sour flavors to the dishes. To add to its appeal the food is served in or on elegant bowls or plates.

Appealing dishes are countless, so we can only exemplify some of them:
Fried golden bamboo shoot with chicken mince - every 100g of winter bamboo shoots will be cut into 500 - 600 strips with the same length and breadth. Then they can blend with the very small pieces of chicken.

Buddha jumping over the wall - the most famous and classical dish, which has a long history since the Qing Dynasty.

Dongbi dragon pearl - it chooses materials from the rare longan trees of thousand year's history in Kaiyuan Temple in Quanzhou, the delicate scent is rather catching.
'Fried Xi Shi's tongue'is made from the locally produced Fujian mussel. According to legend the concubine Xi Shi of the king of Wu state was thrown in the sea tied to a huge stone by the wife of Gou Jian, the king of Yue who destroyed Wu, to prevent her husband being seduced by her beauty. In the area of the sea where she sank, a special breed of mussel appeared and this was said to be Xi Shi's tongue

                                              福建菜

闽菜有四个显著的特征：刀工精妙、汤菜考究、注重调味、烹调精细。这些厨师总能把很瘦的水母切成三片，进而把它们切成更细的条。得益于这里丰富的海产品，这里的汤才能如此新鲜，并且很好地保持其原始自然的味道。菜里面的作料让菜的味道变得又酸又甜。为了让菜看起来更为诱人可口，通常都会用一些精致的碗盘来装菜。

令人垂涎三尺的菜式不计其数，因此我们只能以其中的几道为例来看一下：
鸡茸金丝笋—每100g冬笋切成500到600条大小相同的笋条，这样的话，他们才能与鸡丁混合在一起炒。
佛跳墙—一道自清朝以来都很有名的经典菜肴

东譬龙珠—这道菜的原料选自全州开元寺一棵很罕见的千年龙眼树，而且其味道也煞是诱人。

炒西施舌头是指用当地产的福建海蚌做的一道菜。据传，吴王的妃子西施被越王勾践的夫人绑着巨石沉入海底，以免她再用自己的美貌来勾引越王。越王勾践就是最终灭掉吴国的人。在西施沉入海底的地方曾出现了很多与众不同的海蚌，据传，这些海蚌就是西施的舌头。