World Heritage Fujian Tolou 福建土楼

Fujian Tolou 福建土楼

世界文化遗产土楼。

UNESCO World Heritage - Fujian Tulou. 

Historical and World Heritage City of Fujian 福建之古城与世界文化遗产

图为：世界文化遗产土楼

福建省拥有福州、泉州、漳州及长汀等4个国家历史文化名城、世界文化与自然双重遗产武夷山、世界文化遗产土楼等。

Fujian Province has 4 World Heritage Cultural City: Fuzhou, Quanzhou, Zhangzhou and Changting and UNESCO World Heritage - Wuyishan and Fujian Tulou. 

福州

泉州

漳州 Zhangzhou

长汀 Changting

武夷山 Wuyishan

Origin of Fujian 福建之名来源

「福建」之名

笔者写这篇文章，因为发觉到很多福建人都不清楚福建的名字是从何而来的。因境內有福州、建州兩府，各取其首字而得名。周以後，這方水土的名稱歷經變易。

The Origin of Fujian

We write this essay because found that many Hokkienese do not know about the origin of the name of "Fujian". The name of Fujian actually came from the combination of Fuzhou and Jianzhou (a former name for Jian'ou) two cities in Fujian, during the Tang dynasty.

Most of Fujian is administered by the People's Republic of China. However, the archipelagos of Kinmen and Matsu are under the control of the Republic of China. Thus, there are two provinces (in the sense of government organizations): the Fujian Province administered by the People's Republic of China and the Fujian Province of the Republic of China.

Hokkien 福建

福建为中国的一个省，简称闽，省会福州，位于中国东南沿海。海岸曲折，岛屿众多，是历史上海上丝绸之路的起点，也是海上商贸集散地。

Fujian, formerly known as Fukien or Foukien, is a province on the southeast coast of mainland China. The coast of Fujian is twists and turns. and there are numerous islands around Fujian. In the history, Fujian is the starting point of the Silk Road of Shanghai, also the offshore commerce distribution center.

Hokkienese Food 福建人籍贯美食福建面

福建面起源于中国东南部的福建省，随着福建人祖先纷纷在战乱时期逃难来东南亚，现今福建面美食可在多个东南亚国家找到（马来西亚福建面与新加坡福建面）。

福建面是一种用粗大的黄面配上猪油、黑酱油、猪肉片、菜心、包菜等材料炒出来的面食。

但是现代的福建面已经有些变更了，首先少用猪油与猪油片，多用咸肉。因此要找到用猪油与猪油片的正宗福建面已经不容易了。


福建面在吉隆坡巴生谷一带是非常流行的面食，在一些路边摊或夜市的煮炒店都可找到它的踪影。

Hokkien Mee is origin from the Southeast of China Hokkien Province, following the Hokkienese Ancestor come to Southeast Asia due to the war, nowadays Hokkien Mee could be found in many Southeast Asia country (Hokkien Mee Malaysia and Hokkien Mee Singapore).

Hokkien Mee is made of thick yellow mee coupled with lard, dark soy sauce, sliced pork, cabbage and using the method of frying.

Nowadays, it's not easy to find traditional Hokkien Mee (with lard) due to the changes of taste. 

The visitors can find Hokkien Mee in most of the stall or restaurant in Klang Valley.

Charcoal Fried Hokkien Mee 火炭炒福建面 !

Taiwan Loh Bak 台湾卤肉

卤肉饭是台湾常见的，也是经典的小吃。卤肉饭的特色在于肉酱和肉汁。卤肉饭在台南、台中、台北的制作方法和特点均有差异。

台湾的饭食小吃花样繁多，不过要说其中最为著名的，当推卤肉饭。据称，风味独特的卤肉饭，全世界只有台湾人会做。卤肉饭，又被称为鲁肉饭，台湾小吃之一。

如同许多的台湾小吃一样，在全台各地都有店家贩卖卤肉饭。而卤肉饭在台湾南北地区有不同的意义。在台湾北部，卤肉饭为一种淋上含有煮熟碎猪肉(猪绞肉)及酱油卤汁的白饭的料理，有时酱汁里亦会有香菇丁等的成份在内，与焢肉饭不同，而此种作法在台湾南部称作“肉燥饭”；而所谓的“卤肉饭”在台湾南部是指有着卤猪三层肉的焢肉饭。

也欢迎来尝试 《PJ火炭炒福建面》为你精心炮制的台湾卤肉， 配饭吃别有一番风味哟！

In Taiwan, Loh Bak Rice is a common food and recipe. It’s special on its sauce and gravy. The method of making and features are different in South Taiwan, Central of Taiwan and North Taiwan.

There are variety of food in Taiwan, one of the most famous food is Loh Bak Rice, and only Taiwanse know how to make Loh Bak Rice with unique flavor.

Welcome to try the Taiwan Loh Bak with Rice of PJ Charcoal Fried Hokkien Mee's stall too !

Taiwan Loh Bak 台湾卤肉 !

Salted Fish Meat 咸鱼肉饼

「咸鱼肉饼」原本为广东风味的菜色，名中的"咸鱼"该是指马友鱼制成的咸鱼，但因为价格颇高，且在一般市场上不易购买得到，所以将咸鱼改以含有丰富DHA与EPA的鲑鱼替代，以鲑鱼自制而成的咸鱼，多吃不仅可以头好壮壮，还能预妨心脏血管疾病。

也欢迎来尝试 《PJ火炭炒福建面》为你精心炮制的咸鱼肉饼！

Salted Fish Meat is the recipe of Guangdong Province, Salted Fish refers to the salted fish made of Stingray. Nowadays the price of Stingray is high, therefore most of the Salted Fish has been replaced by Salmonidae which are rich of DHA and EPA, and able to provide the benefit of prevent heart disease and blood vessel disease.

Welcome to try the Salted Fish Meat of PJ Charcoal Fried Hokkien Mee's stall too !

Salted Fish Meat 咸鱼肉饼 !

Kwong Fu Fried 广符炒

幸好。。。笔者还是成功找到了广府炒正式的资料。

原来广府炒所用的粉面种类多样化。用伊面的称作「广府炒伊面」，米粉为底叫成「香底米」，纯河粉叫做「滑蛋河」，至于米粉加上河粉则一律称为「广府炒鸳鸯」。

其炒法同出一辙，分别将伊面过油炸酥、米粉慢火烘脆、河粉热炒爆香，而后再煮锅高汤芡汁淋上便是。

相对于一般直接调味翻炒的「炒」面观念，除「滑蛋河」的河粉有炒过之外，其他广府式炒粉似乎与「炒」没有太大关连，与其冠以「炒」字，不如直称「芡汁浸粉」来得更为贴切；像其他比较高档的生虾炒面、江南炒面、香港炒生面、姜葱炒牛河，其实都是源自这招广府式炒法，只是芡汁配料不同罢了。

一碟称得上水准之作的广府炒鸳鸯，除芡汁调味鲜甜自然，恰到好处之外，最重要的还是处理粉面时火候的掌控。

传统「香底米」是以慢火耐心地将米粉烘脆，费时相当。

现今，一般厨师为了省时省工，干脆以猛火热油把米粉炸成酥脆，吸入过量的油，直像家庭式配入广东粥里的油炸米粉般，淋上芡汁后不久便「发」成泡沫浓稠的糊状，毫无香韧爽脆的口感，甭说齿颊留香，简直教人失望。

至于河粉的处理，首要条件当然是炭香和锅气，有功夫的师傅在热油翻炒间如何把雪白的河粉在加入酱油后，给炒成金黄色微微卷边的模样，带有浓浓炭香，却又丝毫看不到任何焦黑。

广府炒现今也成为了马来西亚美食之一。

也欢迎来尝试 《PJ火炭炒福建面》为你精心炮制的广府炒！

The original Kwong Fu Fried use variety type of noodles. It can be divided to different name based on different noodles.

Yee Mee = Kwong Fu fried Yee Mee
Bee Hoon = Heong Dai Mai
Kuew Teow = Egg Kuew Teow / Wat Tan Hor
Bee Hoon + Kuew Teow = Kwong Fu Fried Ying Yong / Mixed Kwong Fu Fried

The fried method is almost the same.

Among this, only Wat Tan Hor got related to “Fried”, others just be named based on “fried”. Others recipe, eg. Prawn Fried Mee, Kong Nam Fried Mee, Hong Kong Fried Mee, Ginger and Fried Beef Ho Fun, actually same as Kwong Fu Fried method, just the sauce ingredients.

The main points for a good arrangement of Hor Fun / Kuew Teow is the control of charcoal and gas.

Welcome to try the Kwong Fu Fried of PJ Charcoal Fried Hokkien Mee's stall too !

Cantonese Fried / Kwong Fu Fried 广符炒 !

I am not joyce chu, I am Kwong Fu Fried 我不是四叶草，我是广府炒

今天如果你在Google谷歌要找关于广府炒的资料，出来的第一个结果肯定不会是你要的，为什么呢？因为排名第一的竟然是网络红语：我不是四叶草，我是广府炒。要知道笔者还发现什么吗？请看以下的录影。。。

If today you want to search regarding 广府炒 in google, you might be disappointed, because what appear in the 1st line would be: I'm Not Joyce Chu, I'm Kwong Fu Fried. What is happening actually? Let's watch the video as below...

玩笑开完了，只是为了为大家紧张的生活添加一些乐趣。希望你们喜欢 :)

忘了提醒，位于甲洞，马来西亚的《PJ火炭炒福建面》也有炒广府炒！

It's just a joke, just to release the stress for all our visitors here, hope you like it :)

Reminder: The PJ Friend Charcoal Hokkien Mee in Kepong, Malaysia also got the recipe of Kwong Fu Fried !

Kwong Fu Fried 广符炒 !

Origin of Malaysia Loh Mee 马来西亚卤面的由来

马来西亚卤面的由来

你听过卤面吗？相信你们都曾尝试过。

可是你知道吗？马来西亚卤面原来是创始于乌鲁音，由福春记茶餐室老板林金城研发的。
本来，老板是卖汤面的。有一天他和太太到新加坡吃到“浆糊状”的面，于是突发奇想，自己动手做做看。他在汤面中加入蕃薯粉勾芡并打入蛋花，然后在汤中调入酱油及乌醋，就这样卤面成了家喻户晓，代表乌鲁音的面食。

林金城说：“这样的卤面做法与泉州及兴化的卤面煮法相近，并流行于中南马一带，而北马的卤面则属于漳州及福州卤面的做法，也就是先将黄面条烫熟，淋上卤汤，其中卤汤是以虾汤为底，掺合了酱油调色的卤汁，故呈深褐色，在一般卖福建（虾）面的汤口都可以吃得到。”
可惜，发展将传统逐渐淘汰了。随着政府的发展，曾经拥塞的街道，如今渐渐变得冷清。
林金城告诉记者：“由于政府开辟的一条大道绕过了乌鲁音大街，来往的车辆不需再经过这里，也因吃卤面的人减少，这里的大多数的卤面档已经出去卖了（这让笔者想起了闻名的加叻烧包的遭遇）。据说，现在无论是乌鲁音或乌鲁音巴鲁，卖卤面已寥寥无几了。

也欢迎来尝试 《PJ火炭炒福建面》为你精心炮制的卤面 ！

The Origin of Malaysia’s Loh Mee

Do you hear about Loh Mee before? 
Malaysia’s Lo Mee actually origin from Ulu Yam, Kedai Kopi Dan Makanan Hock Choon Kee’s boss

At first, the main food the boss sold was Soup Mee. The boss got the idea of Lo Mee when visited to Singapore and taste a type of “pasty” mee. Then he try to make it himself by add in sweet potato starch and egg, then put soy sauce and black vinegar along, he has succeed ! And so, Loh Mee has become one of the famous food, which can represent Ulu Yam.

Boss, Lim Kim Sing mention that, this method of making Lo Mee is almost similar to the Loh Mee of QuanZhou City and XingHua, which famous in the Central and South region of Malaysia, thus the Loh Mee in the North region is more to the making method of Zhangzhou and Fuzhou.

Unfortunately, development has made less people passed by Ulu Yam (this remind us of Karak, which famous of Siew Pow). It is said that there are less people selling Loh Mee nowadays in Ulu Yam. 

Welcome to try the Loh Mee of PJ Charcoal Fried Hokkien Mee's stall too !

Loh Mee 卤面 !

Fried Charcoal Hokkien Mee 火炭炒福建面

在马来西亚，北马和北马以外的福建面其实是截然不同的。在北马以外，我们所说的虾面就是北马人所指的福建面。环顾四周，几乎每一张桌子的客人都会点上一盘炭炒福建面。可想而知，这里的炭炒福建面在甲洞，马来西亚也蛮有名气，和平时吃的福建面一样，里头也加入了鸡肉，虾，包菜等，但尝起来的味道却不一样。加入了猪油的福建面，有一点甜味，吃起来很香，据师傅说，家中的煤气炉是无法做到这么美味的，也唯有使用炭才能炒出这么一盘香喷喷的福建面美食。

In Malaysia, there is the different between the Hokieen Mee in North and out of North region of Malaysia. In the area out of North Malaysia, the prawn mee actually refers to the Hokkien Mee of North Malaysia's people. 

The customers who reach at PJ Charcoal Fried Hokkien Mee will order a Charcoal Fried Hokkien Mee and it's quite a famous food in Kepong area, Malaysia. The ingredients of PJ Charcoal Fried Hokkien Mee include chicken, prawn, cabbage etc, but the taste a bit different. When Hokkien Mee add on with the lard, it will taste a bit sweet compare to those Hokkien Mee fried with gas cooker.

Charcoal Fried Hokkien Mee 火炭炒福建面 !

The start of PJ Fried Charcoal Hokkien Mee 《PJ火炭炒福建面》的创立

《PJ火炭炒福建面》成立于1999年，创始人为Mr. Wong Wai Meng。拥有多年的掌厨经验，炒出的福建面更加令食客赞不绝口！除了火炭炒福建面，《PJ炭炒福建面》出名的菜式还包括了生虾炒生面，瓦煲咖哩石班鱼头 / 脯鱼，特味锡纸烧鱼，肉碎豆腐，炒白果等。美食在前，绝对能让您吃上瘾！

PJ Fried Charcoal Hokkien Mee established in year 1999, the founder is Chef Wong Wai Meng, who had many years of cooking experience. His recipe, especially Fried Charcoal Hokkien Mee is delicious and get many compliments from the customers. Beside of Fried Charcoal Hokkien Mee, others famous recipe include Prawn Mee, Claypot Curry Garupa Fish Head / Sting Ray, Special Grilled Fish, Beancurd with Minced Pork and etc.

Charcoal Fried Hokkien Mee 火炭炒福建面 !