“有福之州 美食之都”闽菜宣传招待会（金边站）7月1-10日惊艳亮相
<!----><style type="text/css">html{font-size:375%}</style><link href="https://pic.app.58cammp.com/static/publish/css/style.css?v=1605251010499" rel="stylesheet" position="1" data-qf-origin="/static/publish/css/style.css?v=1605251010499"><!-- 付费贴--> <div class="preview_article "> <!----> <p>由柬埔寨闽公馆招待所举办“有福之州 美食之都” 闽菜宣传推介会（金边站）将于2023年7月1-10日在金边举办，活动将通过闽菜文化宣推、 经典菜肴展示、闽菜美食品鉴、美食达人推介、传统戏剧表演等多种互动形式开启一场闽菜文化饕餮盛宴，打造闽菜文化“名片”，进一步扩大闽菜的影响力，让闽菜从福州、福建走向全国和全世界，也以此吸引柬埔寨和全国各地的消费者，来到金边体验中国版的:有福之州，畅享品鉴闽菜福味，感受体验闽都文化。</p><p>中国饮食文化历史悠久，博大精深，孕育出许多菜肴流派，闽菜与鲁、川、粤、苏、浙、湘、徽等并称“八大菜系”，在国内最具代表性和影响力</p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/forum/20230630004449front1_0_516622_FshXuND4CQwf6gRYbTmGUpJFdZSz.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="1409" height="1854" data-qf-origin="forum/20230630004449front1_0_516622_FshXuND4CQwf6gRYbTmGUpJFdZSz.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb="https://pic.app.58cammp.com/forum/20230630004449front1_0_516622_FshXuND4CQwf6gRYbTmGUpJFdZSz.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="forum/20230630004449front1_0_516622_FshXuND4CQwf6gRYbTmGUpJFdZSz.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p> </p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/forum/20230630003951front1_0_516622_Fhb6ihH3f8r7V0aRN0gcTAMA1wOm.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="1080" height="810" data-qf-origin="forum/20230630003951front1_0_516622_Fhb6ihH3f8r7V0aRN0gcTAMA1wOm.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb="https://pic.app.58cammp.com/forum/20230630003951front1_0_516622_Fhb6ihH3f8r7V0aRN0gcTAMA1wOm.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="forum/20230630003951front1_0_516622_Fhb6ihH3f8r7V0aRN0gcTAMA1wOm.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p class="">闽菜文化 文脉悠远</p><p class="">福州是国家历史文化名城，有着2200多年的建城历史，习近平总书记当年在福州工作期间，曾深情地说:“福州是有福之州。”福山、福水出福味。中国八大菜系之一的闽菜，发源于八闽大地，集大成于福州，以福州菜为主要代表，历经5000余年古闽越族文化与中原文明的交流与融合，博采众长，创新发展而成为著名的菜系之一。故有：“福州菜飘香四海，食文化千古流传”之称。</p><p class="">闽菜技艺 超然脱俗</p><p class="">闽菜以擅制山珍海味著称，色、香、味、形、质兼具，清爽鲜嫩，淡雅醇和。在烹调技艺上精巧细腻，雅致大方、刀工严谨，制汤考究，讲究火候，炒、熘、爆、炸、焖、煨、灴、汆诸法通融。闽菜汤路广泛，擅用糖醋，红糟馨香，在烹饪派系中独树一帜，位列中国八大菜系，享誉四海。</p><p class="">闽菜肴馔 山海荟萃</p><p class="">八闽大地、有福之州丰富的自然资源和得天独厚的物产资源， 都为闽菜的繁盛提供了丰裕的物质基础。闽都山水清新气质，钟灵毓秀，孕育丰盛物产，汇聚山珍海味。闽菜列为肴馔的菜名有几千款，其中：闽菜传统经典风味小吃就地取材，因地制宜，故独具品味，最易撩拨乡愁。尤其以“Q弹鲜滑的福州鱼丸”和“脆嫩爽口的福州肉燕”脍炙人口、香飘四海。闽菜之王“佛跳墙”，闽菜皇冠上的珍珠“鸡汤汆海蚌”等福州名菜曾多次荣登国宴，接待外国元首，享誉海内外。</p><p class="">佛跳墙—闽菜之王</p><p class="">“坛启荤香飘四邻，佛闻弃禅跳墙来。”佛跳墙初名“福寿全”， 素有“闽菜之王”的美誉，其醇厚大气，融百味在一盅，汇山海于一坛，多次荣登国宴菜单，是一道集山海美味大全的传统名菜，于清末由福州聚春园名厨郑春发首创。其选材广泛，用料珍贵，有 30多种主辅料，烹制精细，采用了蒸、煮、炸、煸等不同的烹调技法。2008年，“聚春园佛跳墙制作技艺”荣列国家级非物质文化遗产名录。启坛闻之，各层级鲜味元素混搭，异香交融，却又不失各自特性；品之，软嫩柔润，浓郁醇香，又荤而不腻。各料互为渗透，味中有味，映衬出闽都福地“海纳百川，有容乃大”的情怀。</p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/forum/20230630004031front1_0_516622_Fj87cyTpVPSV7jOR1__fa03zI7Zn.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="800" height="600" data-qf-origin="forum/20230630004031front1_0_516622_Fj87cyTpVPSV7jOR1__fa03zI7Zn.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb="https://pic.app.58cammp.com/forum/20230630004031front1_0_516622_Fj87cyTpVPSV7jOR1__fa03zI7Zn.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="forum/20230630004031front1_0_516622_Fj87cyTpVPSV7jOR1__fa03zI7Zn.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p>鸡汤汆海蚌—闽菜皇冠上的珍珠</p><p>徐珂《清稗类钞》 中写道：“西施舌为闽产，以之为羹，甚鲜腴。”鸡汤汆海蚌， 经双重吊制的鸡汤，色浅质澈味鲜香郁，配以飞水断生的蚌舌尖而成，囊括了闽菜的“清、 淡、 鲜、 脆” 四大特色，以汆的烹制技法与风味享誉八方，成为国宴名菜。如水中芙蓉的蚌肉，清鲜脆嫩，清澈见底的鸡汤，醇香美味，二者相得益彰，香鲜融为一体直达闽菜之高尚境界—“醇和隽永”。</p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/forum/20230630004053front1_0_516622_FrYpyNrjJj2gPxbuNsv0ab4FVJAT.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="1080" height="720" data-qf-origin="forum/20230630004053front1_0_516622_FrYpyNrjJj2gPxbuNsv0ab4FVJAT.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb="https://pic.app.58cammp.com/forum/20230630004053front1_0_516622_FrYpyNrjJj2gPxbuNsv0ab4FVJAT.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="forum/20230630004053front1_0_516622_FrYpyNrjJj2gPxbuNsv0ab4FVJAT.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p class=""> 淡糟香螺片—闽菜经典</p><p class="">脆嫩鲜爽刀工精妙，片薄透光，以糟入馔，淡抹出彩。淡糟香螺片，以精妙刀功彰显食材本味与质地，运用福州的独特风味标识—红糟，精心调配糟汁为螺片抹上明艳一笔，雪白的螺片与殷红的糟汁相映成趣，饱满丰盈舒展似花，脆嫩鲜爽，馨香淳美。</p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/forum/20230630004156front1_0_516622_Fkv9ZDDPfuVgCJcVW4Uvp6wjD_mo.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="1080" height="720" data-qf-origin="forum/20230630004156front1_0_516622_Fkv9ZDDPfuVgCJcVW4Uvp6wjD_mo.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb="https://pic.app.58cammp.com/forum/20230630004156front1_0_516622_Fkv9ZDDPfuVgCJcVW4Uvp6wjD_mo.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="forum/20230630004156front1_0_516622_Fkv9ZDDPfuVgCJcVW4Uvp6wjD_mo.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p>荔枝肉—传统闽菜</p><p>酸甜可口荔枝肉是福州传统闽菜，源于五代宋初，距今已有超过千年的历史，将猪瘦肉切片剞刀，下锅油炸，自然卷成荔枝形状，再用红曲水、酱油、糖、醋等调出荔枝的色、香、味，形似荔枝，色艳荔枝，味胜荔枝，酸甜可口，俘获众多食客的味蕾。</p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/forum/20230630004205front1_0_516622_FlPW9UTLrN40AUEP0cqYPbudfF4K.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="1080" height="720" data-qf-origin="forum/20230630004205front1_0_516622_FlPW9UTLrN40AUEP0cqYPbudfF4K.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb="https://pic.app.58cammp.com/forum/20230630004205front1_0_516622_FlPW9UTLrN40AUEP0cqYPbudfF4K.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="forum/20230630004205front1_0_516622_FlPW9UTLrN40AUEP0cqYPbudfF4K.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p>鱼丸—闽菜小吃中翘楚</p><p>爽滑鲜香“无鱼丸不成宴席”，“吃鱼不见鱼”，一颗鱼丸，寄寓团圆美满。福州鱼丸，选料精细，制作考究，皮薄均匀，色泽洁白晶亮，食之滑润清脆，汤汁荤香不腻。表皮 Q 弹透着大海之鲜，肉馅紧实醇香多汁，堪称闽菜小吃中的翘楚。</p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/forum/20230630004240front1_0_516622_FgxXxOAm-mpvMO1mSr-fSKVLi6Cw.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="1080" height="720" data-qf-origin="forum/20230630004240front1_0_516622_FgxXxOAm-mpvMO1mSr-fSKVLi6Cw.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb="https://pic.app.58cammp.com/forum/20230630004240front1_0_516622_FgxXxOAm-mpvMO1mSr-fSKVLi6Cw.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="forum/20230630004240front1_0_516622_FgxXxOAm-mpvMO1mSr-fSKVLi6Cw.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p>肉燕—堪称中华一绝的名小吃</p><p>《清稗类钞》 中有记载：“肉燕者， 闽人特殊之肴也”。肉燕，自古就是福州特色小吃，“肉包肉，吃不够”，堪称中华一绝。经过千百次的捶打，擀制薄如白纸、其色似玉、口感软嫩、韧而有劲的燕皮，再佐以肉馅煮制而成，细而不腻,柔而脆嫩,味鲜适</p><p class="qf_image big noneditable" contenteditable="false"><img src="https://pic.app.58cammp.com/forum/20230630004305front1_0_516622_Fr6jf4Nd0Q6Szl6bmDg7XqVq92WX.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" alt="" width="801" height="537" data-qf-origin="forum/20230630004305front1_0_516622_Fr6jf4Nd0Q6Szl6bmDg7XqVq92WX.jpg?watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb="https://pic.app.58cammp.com/forum/20230630004305front1_0_516622_Fr6jf4Nd0Q6Szl6bmDg7XqVq92WX.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" data-qf-thumb-origin="forum/20230630004305front1_0_516622_Fr6jf4Nd0Q6Szl6bmDg7XqVq92WX.jpg?imageView2/2/w/1080|watermark/1/image/aHR0cHM6Ly9waWMuYXBwLjU4Y2FtbXAuY29tL2FkbWluX0Z1cUVMWGRZWVNZUEE2WnBub01EdTFXTi1CYW0ucG5n/dissolve/90/gravity/SouthEast" /></p><p>肉燕—堪称中华一绝的名小吃</p><p>《清稗类钞》 中有记载：“肉燕者， 闽人特殊之肴也”。肉燕，自古就是福州特色小吃，“肉包肉，吃不够”，堪称中华一绝。经过千百次的捶打，擀制薄如白纸、其色似玉、口感软嫩、韧而有劲的燕皮，再佐以肉馅煮制而成，细而不腻,柔而脆嫩,味鲜适一道道经典闽菜离不开技艺的传承，以精湛巧妙的刀工技法， 变化无穷的羹汤炒盘，别具一格的调味，细腻雅致的烹饪技艺，华腴丰盛的山海食材，几经巧手妙计烹饪，制成八闽地道美味，构建了闽菜形香色味独具一格的风韵。每一道菜品的背后，都凝聚了闽都物产人文的韵味与历代闽菜大师的匠心精神。</p><p class=""> 闽菜，早已成为文化基因溶入闽人的血液之中， 是亲情、 是记忆，更是内心的根脉，无论走得多远，只需一道菜肴，味蕾都会带着你回到故乡。福州自古以来就是海上丝绸之路的重要门户，也是著名的侨乡，如今福州籍海外乡亲已达 400多万人，遍布全球170多个国家和地区，并将闽菜传播到世界各地。随着闽菜风靡于东南亚和欧美各主要城市的唐人街，它也逐渐成为了福州走向世界，世界认识福州的重要媒介。</p><p class=""> </p> <!----></div>
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