The complete txt novel attachment of Fujian Private Kitchen Cuisine has been uploaded to Baidu Netdisk, click to download for free:

Content preview:

Foreword

Fujian cuisine is also one of the eight famous cuisines and is famous for cooking delicacies from mountains and seas. On the basis of taking into account color, aroma, taste and shape, it is especially good at aroma and taste. Its fresh, mellow, meaty and non-greasy flavor is unique in Chinese food culture.

Fujian is located in the southeastern corner of my country, surrounded by mountains and the sea. It has a mild climate all year round, abundant rainfall, and is like spring all year round. Its mountainous areas have towering trees, green bamboos everywhere, and criss-crossed streams and rivers; the coastal areas have long coastlines and vast shallow beaches. The favorable geographical conditions and rich delicacies from mountains and seas provide unique cooking resources for Fujian cuisine.

Fujian cuisine originated in Minhou County, Fujian, and developed from local cuisines in Fuzhou, Xiamen in southern Fujian, Quanzhou in western Fujian and other places, with Fuzhou cuisine as the main representative. Fuzhou cuisine is fresh, light, sweet and sour, and it pays particular attention to the soup. Another feature is the good use of red glutinous rice as an ingredient, which has the functions of antisepsis, removing fishy smell, increasing aroma, refreshing taste and color. In addition to being fresh and light, Southern Fujian cuisine is also famous for its emphasis on seasonings and its good use of sweet and spicy food. The most commonly used condiments include chili sauce, sand tea sauce, mustard sauce, orange juice, etc. Fujian cuisine is salty and spicy, and mostly uses rare and unique flavors unique to mountainous areas as raw materials, such as "oil-braised stone scales" and "stir-fried ground monkey", which have a strong mountain flavor.

Fujian cuisine pays attention to knife skills, with "the slices are as thin as paper...

The above