Native bamboo shoots jelly-

Native bamboo shoots jelly is a kind of frozen product made from special products. It contains colloid, which belongs to annelids and is a scientific insect. It is two or three inches long. After boiling, the colloid contained in it dissolves into water and condenses after cooling. Its meat is clear and delicious. With good soy sauce, northern vinegar, sweet sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded pepper and tomato slices, the flavor snacks with good color, smell and taste are all available.

Satay Noodles-

The production process of Satay Noodles is that the ingredients such as duck heart, duck sausage, duck tendon, meatballs, lean meat, shrimps and pork loin are cooked with sand tea soup, then buckled on the cooked water surface, and then sprinkled with sand tea soup. Shacha soup is made with Shacha sauce. First, put Shacha sauce into bone soup and stir well. After boiling on high fire, switch to medium fire to keep the boiling low, and add refined salt and monosodium glutamate. Add accessories such as pork liver, pork loin, duck tendon, rice blood, fresh squid, dried bean curd, etc. according to your own taste, and finally pour the soup that has been boiling in the cauldron.

Shrimp noodles-

The main raw material of shrimp noodles is shrimp noodles, and its best place is its soup, which is extremely delicious. First, shell the shrimps and boil them in water, then pick up the shrimps, and then boil the shrimps with this soup. After boiling for the first time, filter out the shrimps, mash them, and mix them with rock sugar before cooking. Then, with the pig bone soup that has survived on the table, sprinkle chopped green onion and minced garlic to become the head of shrimp noodle soup. When you want to eat, cook the noodles with clear water, put them in a bowl, add a few shrimps and pork slices, add a spoonful of onion oil and a little garlic paste, then scoop in the boiled shrimp soup, sprinkle with pepper and make a bowl of delicious shrimp noodles.

Spring rolls-

Cooking process and raw materials: Spring rolls are also called spring cakes, and Xiamen people call them pancakes. All kinds of dishes are wrapped in dough, and the main ingredients are bamboo shoots, peas, bean sprouts, dried beans, shredded eggs, fish, shrimps, diced meat, oysters and carrots. Among them, the thinner the dried bean shreds, the better. After frying, they can absorb the body fluid of fish, shrimp and meat, so that the crust of the cake will not be wet and broken by the soup filled, and it tastes crisp, tender and sweet, mellow and delicious, and rich in nutrition.

Xiamen roasted meat zongzi-

It tastes sweet, oily but not greasy, and its color is bright red and yellow. It is mainly made of mushrooms, dried shrimps, chestnuts, pork and glutinous rice. The wrapped zongzi should not be cooked until the boiled water is boiled, and it should be served with sand sauce, garlic, red hot sauce, seasoning soy sauce and coriander. Need to remind that the meat dumplings should be eaten while they are hot, otherwise the taste will be greatly reduced, so the roast meat dumplings are worthy of the name.

Peanut soup-

The ingredients are simple, but the cooking method is exquisite. First, remove the defective peanuts, soak them in boiling water, then remove the film, add water and put them in a casserole and cook them with slow fire. Only when the peanuts are ripe can sugar be put in, and continue to boil them with water until they are rotten. Then it is served with sweet and salty snacks, such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns and fried glutinous rice.

leek box-

Use flour mixed with lard as the skin, choose pork leg, shrimp, flat fish, water chestnut, leek, carrot, winter bamboo shoots, dried bean curd, etc. and make them into round cakes, then make them into waves by hand, then put them into an oil pan for hot frying, and eat them while they are hot.