厦门菜,历史悠久,源远流长,以蒸、煎、炒、爆、炸、焖等为主要烹制方法,具有清、鲜、淡、脆、微辣的独特风味。特别是近年来厦门名师在继承和发扬传统技艺与特色的同时,中西并蓄、博采众长,使厦门菜“闽台风味、海鲜世界”的特色更为突出。色鲜味纯、营养均衡,论其鲜美,真是入口不忘,回味无穷,形成了名牌大菜与风味小吃相得益彰的厦门菜肴系列。厦门名菜以海鲜烹饪为主,经过古往今来的不断改良演进, Xiamen cuisine has a long history and a long history. It mainly uses steaming, frying, frying, explosion, frying and stewing as its main cooking methods. It has unique flavor of freshness, lightness, lightness, crispness and spicyness. Especially in recent years, Xiamen famous teachers inherit and carry forward the traditional skills and characteristics at the same time, the Chinese and Western eclectic, absorbing all the Xiamen cuisine “Fujian and Taiwan flavors, seafood world” features more prominent. Pure color of pure taste, nutritionally balanced, on its delicious, really did not forget the entrance, aftertaste, forming a brand-name dishes and snacks complement each other Xiamen dishes series. Xiamen dishes to seafood cooking-based, through the ages from the continuous improvement and evolution,