提起闽菜,谁都知道“佛跳墙”,而“鸡汤氽海蚌”则鲜为人知。福建省烹饪协会会长刘立身先生却把它称为“闽菜皇冠上的明珠”。为什么?笔者作为福建的烹饪工作者,尝过八闽大地成百上千道传统的、新潮的、家常的闽幕,也和福建名厨多次探讨过,不得不叹服刘会长的论断。郁达夫先生1936年在《饮食男女在福州》一文中 Mention Fujian, everyone knows that “Buddha jump the wall,” while the “chicken soup sea clam” is little-known. Mr. Liu Lizhen, president of Fujian Cuisine Association, calls it “the jewel in the crown of Fujian cuisine.” Why? The writer, as a cooking worker in Fujian, has tasted hundreds of traditional, trendy and homely Min Cui in the vast land of Fujian and Fujian and also toured Fujian chefs many times. He had to admire Liu’s assertion. Yu Da Fu husband in 1936 in the “diet of men and women in Fuzhou,” a text