Edit this paragraph "Putian Snack" with Putian flavor is an important part of Puxian cuisine, and its history and influence are the same as Putian dialect. Fried dumplings, red balls, fish balls, etc. enjoy a high reputation. There is a saying in Putian: "Red balls, red balls, family members eat the annual reunion." There are many kinds of snacks in Puxian area, which have local traditional characteristics. Both locals and Chinese and foreign tourists visiting Puxian are attracted by Xinghua famous dishes and snacks with unique flavor. Puxian's flavor snacks are excellent in quality, exquisite in color, fragrance, taste and shape, especially in "taste". Therefore, Putian has the proverb "One dish, one grid, one hundred dishes and one hundred flavors". Among the rich and colorful Xinghua recipes, it is characterized by rich, wide, thick and thick flavors, and it is also known for its freshness and elegance. All kinds of dishes pay attention to the topic, content and meaning. And infiltrate into local history, folk customs and people's feelings. Some flavor foods are well-known throughout the country and spread overseas. Xinghua rice noodle snacks have a strong folk taste. Putian's diet has a unique flavor, and the villagers can't bear to leave. Edit this table of contents (my level is limited, please help me to supplement it) Jiangkou braised noodles

Xitianwei flat food

Tianjiuwan braised pork

Baked meat

Xinghua rice noodles

Melaleuca cake (also known as nine-layer cake, Get up early)

sweet potato cake (from sweet potato)

stewed tofu

glutinous rice

lychee meat

fried dumplings

mixed noodles

peas and cabbage rice

........................................................................................... It has the advantages of good quality, low price, easy cooking and delicious taste. It is one of the earliest fast food in China and has a long reputation. When Zhu Xi, a famous scholar in the Song Dynasty, tasted "fried rice noodles" during his lecture in Xinghua, he couldn't help clapping his hands and saying, "Delicious and delicious!"

do you know the origin of this rice noodle? According to legend, during the Northern Song Dynasty (1164-1168), Li Fan, the chief bookkeeper of Xinghua Army, whose ancestral home was in Guangdong, worked day and night to help Qian Siniang build Mulan Bay. Because his mother was sick and tired of eating rice noodles from his hometown, he invited his master to process rice noodles, and made this kind of work known to the public and passed down from generation to generation in Xinghua, known as "Xinghua Rice Noodles".

How to make rice noodles

There are various ways to eat rice noodles, such as boiled rice noodles with soybean milk, fried rice noodles with soybean milk, boiled rice noodles with porridge soup, boiled rice noodles with flat food, and even simple ways to eat rice noodles with boiling water. But generally divided into soup rice noodles and fried rice noodles. If you add rice noodles to local meat (vegetarian) seasoning and cook them, they will be fresh and moist. If the "three-in-one soup" of fried onion, ginger slices and lobster sauce is added to the rice noodles, it is called "onion rice noodles", which is a folk remedy for cold and cold. Soup rice noodles are relatively easy to cook, which is characterized by more soup in cooked rice noodles. However, fried rice noodles are very particular about kung fu. Puxian folk must have fried rice noodles on holidays and various banquets, especially on Mid-Autumn Festival, Winter Solstice and New Year's Eve. There is a plate of fried rice noodles on the family banquet table. Especially in dim sum shops and pubs, the cooking technology of fried rice noodles is better.

According to legend, the fried rice noodles of Aunt Eighteen in Zhengjiamen, Cross Street, Putian City have a unique flavor. At that time, about five kilometers outside the east gate of the county seat, there was a natural village called Dongyang Village. Many families who live here mostly live on the shade (fruit) of their ancestors and rent, and none of them are farmers. Their descendants are called Dongyang Sunshe. Most of these grandchildren smoke opium. They can't sleep at night and can't get up during the day. At ordinary times, they are tired of eating many delicious things. Suddenly, they think of the fried rice noodles of Aunt eighteen, but going to fry a plate of rice noodles in the city about five kilometers away will not only be cold, but also taste stale. What should we do? Sun She had an idea. Before dawn, he called the capable "Tiger General" to run into the city, knocked on the door and asked Aunt Eighteen to fry a plate of rice noodles, put them in a rattan incubator and relay them one by one. When the fried rice noodles were sent to Sun She's opium shop, they were still steaming and fragrant. This is the story of Sun She's "eating at night in the morning" in Dongyang.

(If you don't eat it when you come to Putian, it means you didn't come to Putian)

Other snacks

1. The fried buns downstairs (street name) have always been considered as the boutique of Hanjiang. The stuffing of Putian's fried dumplings is broken and miscellaneous, and it doesn't feel very good. There is also a new fried dumpling shop under the palace, which is top-notch, delicious in soup and flat to eat swallow skin. There is cultural taste, calligraphy and painting are hung on the wall, but the place is too small and the environment is inevitably unsatisfactory.

2. Yonghua soybean milk in Fufu Road, Hanjiang District is the best choice for breakfast, the best choice for Chinese food is Baowei's Danzai noodles and mutton restaurant, and the best choice for dinner is Baowei's concentric edge and Wangwang hodgepodge, especially a roast eel, which is delicious! These are all good and cheap ~ the choice of the public.

3. The miscellaneous powder of Xiancaoding Night Market is also famous, and people who have been to Hanjiang will never forget what they have tasted. There are n restaurants now, and I think the most tasteful one is to lean on the position of the original hotel of workers, peasants and soldiers. The obvious sign is that there are three or four partners, and one of the proprietress is fatter. Just call it fat mixed powder! Hehe ~

4. Xiaoyuanshan brand Fuzhou fish balls and fillets near Xiancaoding are just sold, not tasted on the spot.

5. The Xiaxu fish balls that used to go into Weili Lane are thin-skinned and very distinctive. They are delicious when paired with rice noodles. It's different from Fuzhou fish balls.

6. Everyday casserole porridge on Liuyi Road is expensive, with many kinds of porridge and rich products. In particular, there is a casserole porridge next to the old KFC in Putian, which is also a wide variety, cheap and beautiful, with public taste and pure taste, except that expensive raw materials are not used in the porridge.

7. noodles in the estuary of Qianjie, near Sanjiaocheng. I feel good after eating it.

8. A "Laoyan" litchi meat shop in Tangtou, Guohuan is well-known, and everyone who has eaten it feels good. Unfortunately, I have never had time to go. I heard that Hanjiang traffic police and some officials often drive buses to taste. I also heard that there are many people, the speed is slow and the service attitude is not very good. But the food should not be missed.

9. The delicious food in backstreet: Grandpa, daughter and granddaughter make only three varieties: stir-fried soybean milk, stir-fried flour and mixed noodles, all of which have unique tastes.

11. Zhuxinqiang Hotel opposite the stadium: Fried pork loin. Zhuxinbao is their specialty.

11. Go straight down the alley next to Tengfang for 211 meters, which is another blessing: fish and eggs (only one family has them), serving time: 11:11~13:11,17:~1911

12. Atu snack at the top of the market (in front of Yum! Supermarket): opening time: 9: 11 pm ~ 2:11 am. The taste is very delicious)

13. Time-honored brand at the top of the market: the opening time is from 6: 11 p.m. to 2:11 a.m., and it's called Tun Zu (mutton Tun Zu is highly recommended)

14. The fried fruit under Wanjiahui Bridge, the cooking temperature and the matching of oil are in place, and the taste is reasonably blended, so it's not afraid of the value of acne.

15. Pan-side paste is the first-class in Hanjiang River, which is better than all the midnight snacks in the market

16. The fried dumplings in Qiaoxin Market are thin and delicious (better than those in Putian, but the stuffing for survival is too bad)

17. Spring rolls, onion cakes (scallion cakes) and "taro dumplings" (black dumplings) are not authentic in Hanjiang River now, and they are all cooked casually. Occasionally, in the temple fairs in the countryside, you will eat better at the side of the big theater.

18. Onion balls: food similar to onion cakes. The ingredients are mainly vermicelli, and the others are onions, leeks and meat, which have disappeared in the market.)

19. Horse ears: a delicious fried dessert that is about to disappear.

21. Deep-fried ghost (fried dough sticks): Most sellers are doing well, but the oil is not as good as before, and the hygiene is not good. Although the color of fried pan is ok, it smells a little pungent with the nose.

21. Banxie Turtle (Bangshe Turtle): It looks like a "red ball", but it is white without patterns. The inner material is peeled mung beans and ground into powder. The authentic one is not bad to eat. 22. Bao Gao (Ma Gao): Authentic merchants in Hanjiang are almost extinct, and the best food eaten in half a year is from Mazu.

23. Xian Gong Cake: A porter who occasionally wandered between the market and the market sold more authentic cakes, but now it is also extinct.

24. Fang Gao: On the verge of extinction, there are no authentic merchants.

25. Melaleuca cake: extinct.

26. qimashu: there are still.

27. Stir-fried rice cake: it's the kind of fried rice made into cakes, which is almost extinct.

28. Crispy pancakes: very thin, crisp, delicious and cheap. They used to be sold around schools, but now they are extinct.

29 Stewed tofu with water Stewed tofu is a traditional dish in Hanjiang District. The eating method is unique, that is, tofu is stewed with shredded mushrooms, shredded bamboo shoots and peanuts with slow fire, which is a vegetarian dish; If shredded pork, shredded shrimp and egg yolk are added, it is a meat dish. When stewing, you must master the heat, moisture and time. It is bright in color, tender and fragrant, rich in nutrition, and has a strong local flavor, and is often used as the first course in banquets. Stewed tofu is a must-have dish in Buddhist banquets.

31. "Hong Liu" Hong is a famous seafood in Hanjiang River. After mixing the meat with a proper amount of starch, put it in a pot to boil and cook, pour in garlic oil, sprinkle with onion beads and pour in some rice vinegar. It is called "rolling" and "wiping". It is tender, crisp and smooth, mellow and refreshing, and it is one of the home-cooked economic dishes and flavor snacks.

32. Frozen bamboo shoots. Crush bamboo shoots (seafood) to remove sediment, wash them, keep them in water for a while, then add water to decoct them, so that the gum overflows in the soup, and then use a bowl seat (or a small dish) to cool and freeze them into transparent, soft and smooth flat round pieces for listing. Dip it in soy sauce and vinegar when eating cold, accompanied by a bowl, which is cool and refreshing. It's another cold dish at the banquet.

33. The golden fruit is soaked in glutinous rice and ground into pulp, and appropriate amount is added. Steamed with alkali, slightly golden yellow, so it is called golden fruit. Golden fruit is soft and sticky, so it can only be cut into thin slices with thread when eating. After frying, dip it in white sugar (or brown sugar) and drink fragrant tea, which is fragrant and delicious.

34. "Insect generation monkey" and "insect generation", oyster. The shelled oyster meat and proper amount of starch are mixed into small powder, cooked and floated in a soup pot, which is like a monkey's probe, so it is called "insect instead of monkey". Oysters are cold, so it is necessary to boil them in the soup with fried onion and ginger slices for a while, add some rice vinegar and sprinkle with chopped green onion. It is fresh but not fishy, smooth and refreshing. It is a common dish in winter and a feast.

35. Litchi meat Putian is nicknamed "Licheng" because it is rich in litchi. Litchi meat in Putian's flavor snacks is cut into the size of litchi, and the skin is carved into a shell shape with a knife. After frying, it looks like litchi. Then mix litchi meat into the prepared multi-flavor marinade and cook it until it tastes delicious. When you put it on the plate, use fresh litchi as a decorative edge and serve it on the table, which will make people confused whether litchi or litchi meat is tempting your mouth. 36 cabbage rice boiled white bone soup, a bowl of fragrant cabbage rice, and a lychee meat, hmm ~ ~ ~ beautiful! The chewy big flesh and blood, the delicious big bone soup after tasting, is both nutritious and delicious. I like the cabbage rice in the store best, and the sticky taste can be chewed by grandma!

Especially in the summer festival, the ripe litchi peel is bright in color and fragrant in taste, accompanied by litchi meat skillfully made by famous teachers, which is plain and meat-like. At this time, if you have leisure, invite three or five good friends, find a quiet place, order a plate of litchi meat, taste wine and vegetables, and appreciate life. How pleasant it is!