The so-called wonton soup is not called wonton soup in Fujian. It is basically called "flat food" or "flat meat", and it is also called "wonton" in some places.

Back to the topic: Of course, I prefer flat food! ！

How many kinds of doppelgangers do we have in Fujian?

listen to me in detail-

mainlanders can't tell flat meat, flat food and meat swallows apart.

among the local population, the distinction between flat meat and flat food is not too obvious. Some people also call flat meat flat food, which is not lip service. "It's like this from the flat food of snacks", which is their explanation.

when you eat a flat meat, you first think of wonton. One bite is finely chopped meat, perhaps with chopped green onion, which is the favorite taste.

Flat food is flat meat with finer stuffing. In the past, the master who hammered the meat paste at the door of the store had a clear texture of the meat paste hammered out by sweat.

Now, in vegetable markets and alleys, there are also small vendors who pack snacks now, and regular customers also take a small bag home.

when it comes to meat swallows, the skin of swallows should be exquisite first. Swallow skin is actually a thin slice made of minced meat and sweet potato powder.

In The Secret of umami, the fresh meat is pounded into mud with a mallet, and the mixed sweet potato powder is crushed into skin, which is achieved in one go in the freshest condition.

◎ Screenshot of "The Secret of Delicious Taste"

The thickness of the swallow skin is even, and the longest swallow skin made by traditional hand is 12 meters long. Chop fresh fish and pork into paste, mix more compound ingredients, wrap them tightly in thin swallow skin, and knead them into a periwinkle shape (also called "Xiaochangchun").

◎ The picture comes from the Internet

In the seasoning of soup base, flat food, flat meat and meat swallows depend on the dietary preferences of every household, and there is no established standard.

"There is no Shaxian snack in Shaxian"

Fujian snacks go out of the world and are a bowl of Shaxian snacks. With Lanzhou Ramen and Braised Chicken Rice, it is also called the three major levers in the catering industry. Signs are everywhere, which are densely covered with Chinese territory and even open to foreign countries.

Shaxian snacks, from obscure street shops to eye-catching global chain stores, can not be separated from a bowl of flat food with a few onions floating on it.

in shaxian, there are no "shaxian snacks".

◎ Shaxian

Shaxian, Sanming, all the glory of this small county is in the roadside snack bar. You never see the signboard of the chain "Shaxian Snacks" here.

Liji snacks are branded as tourist shops, but a bowl of flat food is not the standard of tourist shops.

◎ Shaxian Liji Snacks

Flat food with mixed noodles is a "couple set meal" in all Shaxian snacks.

I went to Liji for two days in a row before, and every time I was crowded with people to order, I would inevitably order flat food and mixed noodles.

◎ flat food mixed with noodles

flat food is full of meat stuffing, which sticks tightly to the thin dough, making it seven points fresh and three points crisp.

In the three cities of Xiamen, Zhangquan and Quanzhou, the flat food you eat is really not much worse. There are flat foods with minced meat foam and flat foods with swallow skin.

when it comes to flat food, many people also think of Miao Xiang. But delicious flat food can't replace Xiamen flat food. In Xiang 'an, there is a small snack shop, which still follows the previous practice of flat food.

The minced meat is specially seasoned with bream, and the skin for the flat food is also made of swallow skin. On the island, there is a delicious swallow skin flat food with bream, almost none.

A pig's head bone soup is boiled in a big pot as the soup base of flat food, and chopped green onion is sprinkled for seasoning. The method is too simple and the taste is pure.

in many snack bars, there is also a fried flat food.

Fujian people love fried food, and crispy fried flat food is a favorite.

Take a bite of the crispy skin, which is filled with delicious meat. You'd better pour some local sweet and spicy sauce. Minnan people are greedy when you think about it.

When I arrived in Quanzhou, the proportion of flat food in Quanzhou people's minds was completely lost to batter. However, when they have dinner with Quanzhou people and order flat soup, they will add some vinegar to the soup.

In Quanzhou, Quanzhou people may spend their time cooking batter, but they are a little indifferent to a bowl of flat food. Therefore, the taste of flat food in Quanzhou always feels that there seems to be some local unique flavor missing.

Zhangzhou flat food is closer to flat meat. In the description of aged sauce, finely minced meat is wrapped in dough, which is a homely taste.

pour a spoonful of onion oil boiled from onion, and the oil will penetrate into the bottom of the soup, making it rich and delicious.

Simple and convenient methods make flat food an afternoon tea for Zhangzhou people. Many workers who decorate, build sites and help with work will pack up to temporarily satisfy their hunger.

Xiazhangquan has its own different culture. No matter whether it is flat food or flat meat, the flat food eaten in ordinary shops is almost the same.

Fuzhou doesn't eat much flat food, but mostly meat swallows.

As a famous festive dish in Fuzhou customs, there is a saying that "nothing can be done without a swallow, and nothing can be done without a swallow".

◎ The picture comes from the Internet

The swallow skin is crisp and tender, and the Hong Kong drama sings that "the slippery pig paste is as sweet as the pig paste, but the butter tart is not", which also means something about it.

Of course, there are also flat foods in Fuzhou.

Gaiyi flat food in Fuqing is an old local net red flat food shop. The flat food in the shop is closer to the meat swallow. In the crispy skin, there is more crispy meat. In a small shop, only four things are sold: flat food, cooked meat, braised eggs and light cakes.

◎ Picture @ Orange Buding

There are many people in the store, and the guests are crowded in a small place, ordering a flat food and a Fuqing light cake. A bowl of flat food with a Fuqing light cake is a classic set meal in Fuzhou.

Longyan is only a few hundred kilometers away from Guangdong.

It's not surprising that Hakka flat food is like Guangdong Wonton.

Liancheng flat food in Longyan is the most famous, which is twice as big as that in Minnan and Shaxian, and its skin will be slightly thicker, so it takes two or three bites to finish one.

◎ Liancheng beef flat food

Hakka people pay more attention to the mellow soup, and the soup base cooked with big bones and slow fire is not greasy, but fragrant. Sprinkle chopped green onion and pour some fresh slices of beef before cooking, which is a serious beef flat food in Liancheng people's mind.

"A hundred people have a hundred Hamlets in their hearts."

Fujian people's flat food, across a village, may have different tastes and practices. There is no accurate and affirmative answer to say where the flat food is the most authentic and delicious.

It's delicious to cook flat food with large intestine blood, and it's not bad to cook flat food with sour bamboo shoot soup. In short, flat food with human touch is the most popular.

In Xiamen, there are some good flat foods, so you can have a taste when you have time.

chaoshou

I'm glad to answer this question.

Although I am from Fujian, I prefer dumplings. Usually I have nothing to do. I always make dumplings at home.

Fujian wonton soup is thin and tender, which is more suitable for cooking soup.

Buy a bowl of wonton soup beside the snack, put some coriander and some sour and spicy food, and the taste is also good. Personally, I don't think it can be used as a staple food, but I can eat it occasionally.

Compared with wonton soup, dumplings are more practical.

1. Stay at home and wake up for more than ten minutes. 2. Knead the waking noodles into small round balls and roll them into round pieces. 3. Just wrap the stuffing you like. You can eat more in the refrigerator at any time, whether fried or boiled. The main point is that it can replace the staple food. It's a perfect match to eat dumplings with old vinegar.

I'm glad to answer this question from netizens! My point of view is more inclined to dumplings, because I am from the north, so dumplings are an essential staple food, an essential staple food in life! Because it is also a tradition that dumplings are all in the north, every new year's day, these important festivals will eat dumplings. Dumplings are sometimes necessary for a family dinner. Dumplings are more and more drunk! Have another cup of old vinegar, not to mention how nourishing it is.

Everything smells good when you are hungry. Fujian has been to Xiamen. The wonton soup and dumplings are all made by Henan villagers, and they are all original. I didn't eat the local flavor of Fujian, mostly soy sauce. Nowadays, it is difficult to eat authentic local flavor when traveling abroad.

I prefer to eat dumplings. For a northerner, eating dumplings every day is not boring. Besides, children eat dumplings to drain the soup. If they want to drink soup, they will hold a bowl of soup separately, and wonton soup is brought. It may be because there is a difference between the north and the south, and their eating habits are different, but it is quite delicious to eat wonton soup occasionally.

In Fuzhou, I saw a restaurant that said "flat food". [Cover your face ]

Both are delicious, because each has its own flavor

Speaking of steamed stuffed bun wonton soup or dumplings, which do you like best? Nowadays, people are getting smarter and more ideas. I think there used to be only steamed buns, then dumplings, and now there is a wonton soup. Although the three of them have the same kind, their tastes are three kinds. Now it seems that there is a wonton or something, which only shows that people are really creative now and don't know what kind of things will be invented in the future.

These three things are actually quite convenient. They are both rice and vegetables, which are much more delicious than noodles. Especially when you don't want to cook, you can take one out and eat it. It can be very hungry and delicious. So which of the three do you like best? I think there should be more people who like to eat steamed buns. We usually steam steamed buns. The steamed things are dry, and then we pick them up and eat them. I think the taste should be better.

Although dumplings can also be steamed, the main method is cooking. But when it comes to dumplings, I think frying them is the best. What a delicious thing fried dumplings are. Of these three things, dumplings are the most common practice. You can't cook steamed buns with them, can you? So we can only steam it, and that wonton soup, which I haven't eaten yet, or fried it.

It seems that there will be more people who like dumplings. But it depends on his practice. I don't like dumplings, probably because of the stuffing in it. I used to like them, but now I think those schools are full of mushrooms, which makes them uncomfortable at all. Although it is also very light, I prefer wonton soup to dumplings.

There is only meat and shallots in the wonton soup, and not much of them are all meat. Although there is a lot of skin and little meat, I like this feeling. Wonton is very suitable for those who don't like spicy food or can't eat spicy food, because it is light, but it tastes good. Dumplings are filled with a lot of spices. In fact, these two flavors are completely different, and the stuffing of dumplings is much more than the stuffing of wonton soup.

Having said that, let's talk about this steamed stuffed bun again. I just said that there should be many people who like to eat steamed stuffed buns. Why do you say that? Because the skin of steamed buns is very delicious, like the wonton soup and dumplings we eat, its skin is very rigid, but the skin of steamed buns is fermented and tastes really different, and the meat in it feels much better than that in dumplings.

spicy wonton soup. In the 1941s, Zhang Guangwu of Chunxi Road' Dense Flower Tea House' and other guys discussed to open a wonton soup shop. When the name of the shop was chosen, it was pronounced' Dense', which also meant' Dragon and Phoenix are auspicious'. Moreover, as descendants of the dragon, the descendants of Chinese people are endless, and their career will be passed down from generation to generation. Chaoshou' is a special name for wonton in Sichuan, hence the name Chaoshou. Chengdu's' Dragon wonton soup' was opened in Yuelaichang, Chengdu in 1941, and moved to Xinjichang in the early 1951s, and then moved to the south section of Chunxi Road in the 1961s, with a history of more than 61 years. The main features of Longwonton soup are: thin skin, tender stuffing and fresh soup. Handmade paper skin is made of super-grade flour with a little ingredients, gently rubbed and rolled into a translucent shape as thin as paper and as thin as silk. The meat stuffing is tender and smooth, mellow and delicious. The original soup of dragon wonton soup is made from the meat of several parts of chicken, duck and pig, which is stewed slowly. The original soup is white, thick and fragrant.

ingredients: pork stuffing, wonton skin, fresh shrimp, agaric, green onion, ginger, seasonings (salt, balsamic vinegar, soy sauce, white sugar, sesame oil, raw flour, Chili oil, pepper powder, monosodium glutamate and shrimp)

Operation steps

1, a small bowl of fresh meat stuffing.

2. finely chop the green onions and ginger and code them on the meat stuffing.

3. Add salt, light soy sauce, monosodium glutamate, a little raw flour and a proper amount of water.

4. Add a small amount of water to the meat stuffing in turn, and stir along one place, and the wonton stuffing will be ready.

5. Take a wonton wrapper and scoop in a proper amount of ground pork.

6. Fold diagonally to wrap the meat.

7. Then the tips of the left and right dough pieces are folded in half towards the middle and pinched tightly! A small wonton is wrapped.

8. Wrap all the wonton in turn.

9. Take an empty bowl, add a little salt, a spoonful of light soy sauce, half a spoonful of white sugar, a spoonful of balsamic vinegar, a spoonful of Chili oil, half a spoonful of pepper powder (pepper oil), a few drops of sesame oil and sprinkle with chopped green onion. Put water in the pot, boil it, scoop out some and pour it into a bowl with mixed juice to make a material bowl.

11. Then add the wonton and bring it to a boil. When it is 7% ripe, add the ear fungus and it will be slightly hot.

11. throw in the fresh shrimps that have been processed in advance until the color of the shrimps turns red.

In recent years, there are more and more hot pot restaurants, and the more they are opened, the more distinctive they are. The profit of well-run hot pot restaurants is still considerable, which shows that China's hot pot market is not saturated, and the future prospects must be getting better and better. Many laymen are also more and more optimistic about this industry. Investing in hot pot restaurants in the early stage has a large capital investment and high risk. Now, one-stop hot pot ingredients are particularly popular in China. Because of its small capital investment, rapid capital turnover and relatively low pressure, under a variety of comprehensive factors, more and more investors are turning their attention from hot pot physical stores to one-stop distribution of hot pot ingredients.

I used to eat hot pot at home, but the complicated preparation, washing and cutting vegetables were daunting ... why is it so difficult to eat hot pot? For lazy people, it is one of the biggest dreams to make a living.

I'd like to share with you the fashionable and special food of Caoyuan.

The first one-stop platform in China, which mainly focuses on hot pot and barbecue ingredients, Caoyuan Food is still tasted by tens of thousands of consumers in 26 provinces, and there is no bad review. Nearly 31 countries visited, all of them were dissatisfied; Experiential marketing, it is true to taste before buying!

six years of hard research and development, and stick to quality.

1. Safety: all aseptic workshop production;

2. Health: fully standardized independent small package; Strictly select raw materials, strictly control formulas, and resolutely resist flavors; The whole process of cold chain preservation, preservative removal; Divide meals in small pots to prevent infection;

3. Delicious: 26 provinces saved tens of thousands of consumers' tasting, and there was no bad review; Nearly 31 countries visited, all of them were dissatisfied; Experiential marketing, it is really convenient to taste before buying: it will be delivered home within 2 hours in the urban area; Tableware is available, the material is environmentally friendly and degradable, and it is free of washing dishes once used; Family, business, gifts and outdoor are all satisfied; No matter one person or 11 thousand people, the quality is roasted, anytime, anywhere, with food and delivery!

what can "grass edge food is still" do for consumers?

1, Fang