Peanut soup, oyster fry, noodle paste, sand tea noodles ...... If you go to Xiamen to travel, experienced friends always have to remind you: these snacks should not be eaten. But if you can not find the pure technique of the restaurant, that is not to taste the real characteristics of Xiamen snacks. Xiamen's oldest flavor restaurant to be counted "good fragrance" and "Wu Zaitian", but all day long customers, it is difficult to get a seat.
The traditional dish "Gali fish (a kind of seafood produced in southern Fujian in winter) fire work cabbage" used to be simmered with the head of the Gali fish and cabbage over high and slow fire, but nowadays it is wrapped up with cabbage to wrap up the meat of the Gali fish and put it into the fish bone broth that is made beforehand, and then put it into a small ceramic cup and steam it over high fire, which makes the flavor even more obvious. The flavor of the dish is even more pronounced.
Southern Fujian cuisine is known for its good production of delicacies from the mountains and the sea, and its taste is light, so some people say that it is quite different from the Cantonese cuisine. In fact, Minnan cuisine has its own characteristics in adjusting the soup to assess the flavor, commonly used sugar, vinegar, sauce and other flavors, almost every dish will be accompanied by two or three sauces, so that diners can taste different flavors at a time. It focuses on the cooking of soup, characterized by freshness, mellowness and meat flavor, and has the reputation of "one soup with ten changes".
Spring rolls are a must-have dish for Xiamenites during the Spring Festival, originating from Quanzhou's traditional cuisine, "Tender Cake Vegetables," a dish that is wrapped and eaten by everyone sitting around, symbolizing a happy family reunion. The filling alone is not simple, containing more than ten ingredients such as carrots, cabbage, fresh shrimp, shredded meat, oysters, and shredded Dutch beans. To eat the first spring roll skin, spread the sweet chili sauce, sprinkled with fried crispy seaweed, "tribute sugar" (ancient tribute to the emperor's peanut brittle), meat floss, coriander and other ingredients, and then sandwiched between a dozen kinds of raw materials shredded cooked boiled vegetables, wrapped up into a roll, the flavor of more than five kinds of? Sour, sweet, spicy, salty, fresh five flavors of the roll, eat only one word: fragrant.
Ginger duck is a popular flavorful dish in Xiamen and Taiwan. It is made with red-headed duck, local ginger and more than 10 kinds of Chinese herbs. Due to the red head of the duck skin thin meat red, no subcutaneous fat, flavorful, refreshing, it is said that there are fat to remove the therapeutic effect. The master said, do this dish time-consuming very long, the duck breast meat is very thick, but fortunately not much stink, with sorghum wine specially adjusted soup marinade, at least a whole day to taste.
The bitter snail is a seafood unique to southern Fujian, small, not expensive, and tastes like a melon, but still can't suppress people's interest in tasting it. This "sea of cold melon" has cold melon does not have seafood fresh flavor, white when burned fresh, boiled into soup when the sweet, peculiar taste.
Razor clams are quite common, and their finger-sized flesh is good in hot pots and stir-fries. But when its shell is covered with flowery threads and doubled in size, we couldn't recognize it. After learning that in Xiamen to eat razor clams in two seasons: "January to eat small razor clams, July to eat old razor clams", small razor clams and our common difference is not very big, while the old razor clams have to be raised for two years and then eat, the "pattern" on the shells is like their yearly cycle, marking their The "pattern" on the shells is like a wheel of years, indicating their seniority. Because the meat is so fatty, it can be steamed with ginger and green onion to get its fresh flavor, and the locals will also use the leftover broth to steam eggs in order not to waste it, which is similar to the effect of laying noodle threads underneath the lobster. The old razor clams are cold, and the chef suggests that people with cold stomachs shouldn't eat too many of them.
Earth bamboo shoots jelly is Xiamen quite a characteristic small dishes, bamboo shoots how can also be frozen? This "bamboo shoots" is not his "bamboo shoots", soil bamboo shoots is growing in the beach sediment in a small soft-bodied animals, because the shape of the "small bamboo shoots" and so named. It is rich in gelatine, after boiling the gelatine contained in the water dissolved, after cooling that is frozen, the appearance of crystal moist, like white jade, crisp taste, taste sweet, if accompanied by radish sour, coriander mustard sauce or Meiji fresh flavor sauce, eat more tender and refreshing.
The chef said the dish is effective in reducing fire and inflammation and is a must-have snack for local banquets.
The core of Xiamen's cuisine is the four treasures of seafood: crab, shrimp, fish, shellfish, Minnan flavor as the main body, and Taiwan, Chaoshan flavor, based on the heritage of the Min cuisine, the long of the various cuisines, discard the rough and greasy, picking up the freshness and mellow, with steaming, stir-frying, frying, deep-frying, simmering, stewing, simmering,
Twenty years ago, the four treasures of seafood has been a great development, won the National Gold Medal on the: "dry fried 鑚 cover", "green belt 鑚 package", "jade Emperor Emperor", "Xishi Coon Sa", "Colorful Butterfly and Dragon", "Dragon Boat Racing", "Stewed Cabbage with Garoupa Fish", "Yellow Flowers and Mandarin Ducks", "Goose in Antarctic Water", "Stir-fried Whelk", "Fresh Scallops with Sesame Tea", "Fresh Shark's Fin with Dragon's Heart", "Fresh Shark's Fin with Dirty Shark's Fin", "Fresh Shark's Fish with Sesame Tea", "Fresh Shark's Fruit with Sesame Tea The reputation of Xiamen is very high.
The Xiamen vegetarian cuisine, the original traditional practice, made of soybean products such as chicken, fish, tripe, feet and other elephant-shaped food. In the early sixties, Nanputuo vegetarian masters abandoned the concept of hieroglyphics, creative vegetarian material vegetarian do, vegetarian vegetarian name, both color and flavor, but also with the God-shaped instrument, the vegetarian dishes into a beautiful and elegant meal, tasting vegetarian food is not only to regulate the appetite, but also an elegant artistic enjoyment. Today, Nanputuo vegetarian cuisine after nearly 40 years of history, especially the development of nearly twenty, has become renowned in the country's reputation in Southeast Asia's high-level dishes, it has been able to produce hundreds of dishes, can be 10 days without repeating, is Xiamen's cuisine is a splendid business card.
Medicinal food is also with the process of the construction of the Special Administrative Region and produced, it is no longer the street stalls, "Angelica beef", and not just winter dietary supplement "four things are duck", but a full set of recipes for medicinal food. Heron River Hotel's antique medicinal meals color and flavor, and dishes, jars and other utensils all system of alabaster special, special dishes, elegant and generous, a seat is undoubtedly a meal of art, memorable.