Fried oysters
Fried oyster omelet, also known as fried oyster omelet, is a unique snack in southern Fujian. Delicate and delicious. Oysters taste a little fishy. How to remove the fishy smell and keep the umami taste is very important. Usually, in order to remove the fishy smell, some chefs mix eggs in oysters. Oyster frying hides the smell of oyster, but it also loses its soul. Dip mustard and hot sauce when eating, and you can swallow it with your tongue.
Frozen bamboo shoots
Frozen bamboo shoots are frozen products processed and cooked with seafood "bamboo shoots" (Xiamen people call them "earth balls"). They are fresh and tender, crisp, crystal clear and cool, making them famous for their unique flavor. Dip mustard, Chili sauce, cheese sauce, black vinegar, garlic, seasoning soy sauce and other seasonings when eating, and it will taste shiny. It tastes refreshing and fragrant, and mustard is often used as seasoning.
Xiamen pie
Pie is a traditional food in Xiamen with a history of 100 years. It is made of high-quality flour, lard and fine mung beans. When making, the mung bean is steamed, shelled and finely ground. The crust and pastry were oiled and kneaded properly. Pay attention to the heat when baking, so that the oil won't go away when the inside is cooked and the outside is red. The crust made in this way is fragrant, crisp and moist, and the filling is cool and sweet.
Roast pork brown
Xiamen's roasted meat brown is quite famous in Hongkong, Taiwan Province and Southeast Asia, among which "delicious" roasted meat zongzi is the most famous. There are five steps in its making: first, carefully selecting ingredients; second, carefully preparing; third, mastering the cooking temperature; fourth, preparing for dipping; fifth, keeping the heat of cooked meat stuffing in jiaozi at any time, and only when it is hot can you smell the fragrance. Shrimp noodles with shrimp as the main raw material have the characteristics of mellow taste and delicious taste. In the old days, the famous "Zhangji" shrimp noodle restaurant on Siming North Road and Lai Cuo's shrimp noodle restaurant. The key to making shrimp noodles lies in the preparation of shrimp soup. It is necessary to wash the shrimp and peel off its head and shell. Then mashing, repeatedly washing out the shrimp juice, filtering the residue, pouring the shrimp juice noodles into a pot fried with onion and boiling to form a shrimp soup, and then mixing with the pig bone soup to form a shrimp noodle soup with reddish color and delicious taste.
Wu Tang Shao cha noodles
The sand tea soup in Wutang is very rich and special: fragrant but not greasy, a little spicy, just right. Picking up a bowl and drinking sand tea soup is the most common sight of brown sugar.