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美食 庫's Blog – January 2019 Archive (3)
三葉《中國浙江美食》福建：閩山閩水閩菜香
閩菜的特點是以善於烹制山珍海味著稱，以清鮮、和醇、葷香、不膩為其風味特色，制湯有“一湯十變”之譽。烹調以溜、蒸、炒、炸、煨、燉見長，調味偏甜、酸、淡，善於用糟。“蟶蚶蚌蛤西施舌，人饌甘鮮海味多。未到蠶時蠶豆上，遇方休笑命名訛。”足見其海味之豐。
福建菜主要由福州菜、閩南菜和閩西菜三大地方風味構成，而以福州菜最具代表性。…
Added by 美食 庫 on January 27, 2019 at 11:01am — No Comments
三葉《中國浙江美食》天下第一湯佛跳墻
雖然儒教、道教、佛教在中國流傳久遠，但真正抱有執著和犧牲精神的信奉者少，臨時抱佛腳、懷僥幸心理的居多。人們甚至還常常拿出家人插科打諢，取笑逗樂。在人們看來，神佛和人一樣有七情有六欲，對凡間常有留戀之意，對人間的美味垂涎三尺。…
Added by 美食 庫 on January 23, 2019 at 9:05pm — No Comments
三葉《中國浙江美食》“武夷留香”香醉人
武夷留香是用當地優質糯米作原料， 用清澈山泉釀制而成，至今已有幾百年歷史。
相傳很久以前，在一次瑤池的蟠桃會上，鐵拐李不屑於王母娘娘所賜的“仙酒”，卻抱出一壇從武夷山民家討來的家釀米酒，咕嘟咕嘟地大喝起來。
不料想，醇郁的酒香四處飄溢，眾仙們便紛紛丟棄“仙酒”，來搶鐵拐李的武夷米酒。鐵拐李看著酒快被搶光了，一怒之下，便把酒壇從天上扔下，不偏不倚落到了幔亭峰上，酒汁從巖石滲入了九曲溪，那醇厚的酒香，連溪中的魚、天上的鳥都被陶醉了。…
Added by 美食 庫 on January 18, 2019 at 8:06pm — No Comments
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