Salty and crisp peanuts are the "small peanuts" of Pingtan real estate. They are soaked in salt water, spiced and white sugar and dried in the sun after two hours. First pour the fine sand into the pot, stir-fry until it is slightly warm, then pour the soaked peanuts into the pot and stir-fry with slow fire, which is salty and crisp.

Soak potato flour and rock sugar thoroughly, mash and stir to make slurry, add white sugar and eight fruits, put in a hot oil pan, stir-fry repeatedly to make paste, and then cook. Add cooked sesame seeds, peanuts, jujube kernels and pigments. After cooling and solidification, cut into pieces and serve. Translucent, sweet and delicious, it is a good snack in summer.

Cao Yan Pingtan Island is rich in agar algae, which are mostly collected in summer. Add vinegar and boil it into paste, filter to remove residue, pour it into a thin iron basin, add sugar, cool it in water, and eat it when it becomes soft. Because it is as transparent as a bird's nest, it is named Cao Yan. Cool and refreshing, it is a good summer product. Might as well sell jelly outside.

Nine-cent rice paste, potato powder and appropriate amount of spiced powder, garlic leaves, salt, etc. Then make it into a paste, then put it in a steamer and add it layer by layer, so it's called 10% discount. Cool, cut into diamond-shaped flat pieces, fry in oil pan and serve. Pingtan Jiuzhong cake is famous for its thin slices and fried noodles. Salty and delicious, fragrant but not greasy.

Drain the pickled radish, mix it with potato powder and rice flour to make a slurry, add seasoned raw shrimp, crab roe, shredded fresh meat and shredded plum (water chestnut), slightly ferment, and steam in a bottle. Sliced and fried when eating, yellow in color and delicious.

The rice spindle is ground with glutinous rice flour, drained to make skin, wrapped with white sugar and bean paste, kneaded into a round cake, then glued with soaked glutinous rice or japonica rice, and steamed in a cage. Elastic, sweet and delicious, sticky but not greasy.

Steamed bread is made of mung bean flour, sweet potato flour and glutinous rice flour with sugar, mixed with water to make slurry, and steamed in a glass with wine and vinegar. After cooling, the center is slightly concave, so it is called head collapse. Its color is transparent as jade, cool and refreshing, and it is suitable for summer snacks.

Potato powder oil cocoon Potato powder oil cocoon is made by soaking potato powder with cooked sweet potato, wrapping sesame and peanut sugar, kneading into jiaozi, and frying in an oil pan. Bright yellow color, sweet and delicious, comparable to Guangdong, Hong Kong and oil angle. The scientific name is now "forever and ever". (Actually, it is rumored that "Tianchang" is fish noodles, "Jiujiu" or "oil cocoon"? )

The meat pie will break the sesame cake in half and put the cooked pork with red granules or seaweed in it. This flavor snack is popular in Fuzhou, Fuqing and other places, but the advantages of Pingtan Chinese hamburger are fragrant, crisp and crisp. It is very common at the gates of primary and secondary schools now. /kloc-0 yuan, with meat, dried incense, ham sausage (renamed "hot dog", haha).

The rice flour rolls and floats [rice flour rolls] are made of glutinous rice or japonica rice and ground into slurry, drained and kneaded into a round [rice flour rolls], and wrapped with eight kinds of fruit fillings such as bean paste or sugar, which looks like glutinous rice balls. Boil it in soup, scoop it up and drain it, pour it into the fried bean powder and roll it, which is to roll it into bean powder [rice noodle roll]. The entrance is sweet and has a unique flavor. In addition, the rice wrapped in bean paste [rice time] is squeezed into cakes, fried in a pot, golden, and sweet and delicious oil floats [rice time].

Potato powder and potato powder pill are made by peeling and steaming sweet potatoes, mixing them with potato powder, putting them in a mortar to form elastic powder balls, wrapping them in fish, shrimp and diced fish (shellfish, laver, meat, diced meat and onion are also used as stuffing), and kneading them into purse-shaped or round shapes, which are suitable for cooking, steaming and frying.

In addition, the dough is directly mixed with diced bacon, fried peanut slices and celery slices. There is no stuffing, and it is kneaded into small pieces and put into the pot. It is salty and delicious, commonly known as potato powder pills. Potato powder rice and potato powder pills are authentic cuisines in Pingtan, which seem ordinary, but in fact they are unique and deeply loved by customers.

Steamed dumplings Pingtan steamed dumplings and the northern "steamed dumplings" are similar, but the materials and production methods are different. First, sweet potato and potato powder are processed into vermicelli, crab roe, shrimp, laver and diced fresh meat are fried into stuffing with seasoning, then stuffed into skin, kneaded into "cabbage shape" and steamed in a vertical cage. The appearance is beautiful, the skin is thin and the stuffing is beautiful, and the entrance is crispy, which has the advantages of steamed buns and pot stickers. Folk banquets include delicious food.

Red-tailed pancakes in February and March, the spring cold is not over, Pingtan is rich in shrimp, commonly known as "red tail". Mix the red tail with potato powder, celery, onion and seasoning to make a paste and fry it into pancakes. The entrance is smooth and delicious.

Pingtan, also known as "spring cake fermentation", is made of refined flour, egg white and salt into gluten pulp, which is fried in a pot with warm fire into a thin paper-like spring cake skin. In addition, bean sprouts, leeks, shredded pork, diced fish, oysters, clam meat, clams, shrimps, laver and so on. Fried to make stuffing. Roll the skin of spring cake into a tube to eat. It tastes delicious but not greasy. If fried, spring rolls are golden yellow and more crisp.

Green onion cake Pingtan green onion cake is a famous local flavor snack with exquisite materials and exquisite production. There is a saying that "scallion cakes are baked all over the street". Fermented with refined flour, crispy, made into cake crust, stuffed with diced meat, shrimp, onion beads, laver, mushroom powder, winter vegetables and so on. Make flat cakes and bake them in the oven. When it comes out of the oven, it is fragrant, golden in color, crisp and tender at the entrance, and fragrant in teeth.

Pingtan Cuisine —— Text Introduction

Oyster frying is also called oyster powder. Fresh oysters are made into a paste with oil, monosodium glutamate, shallots, celery and potato powder, then put them in a pan and fry them on both sides like pancakes. Crisp and sweet, it can be compared with "Fried Oyster" in southern Fujian and Taiwan Province Province.

Porphyra and oyster cake rice mixed with soybeans is ground into slurry, and leeks, laver, oysters and diced meat are used as stuffing to fry into flat food. The color is ochre yellow, crisp outside and tender inside, delicious and delicious, with island characteristics. If wheat bran and peanuts are fried together, the color and taste are good. I used to eat very much:)

Deep-fried eel Take more than 5 kilograms of fresh eel, cut it into rectangular thin slices diagonally along the bone line, soak it in old wine, red distiller's grains and other seasonings for half an hour, then mix the eggs with fine powder, add a little red distiller's grains juice, stir well, and fry it in a pot. Bright red, fragrant, crisp, odorless, salty and sweet, especially with hot sauce.

Fried yellow chicken, scientific name turtle foot, commonly known as crown and pen container, is a treasure in shellfish. Stir-fry fresh Huang Ji in sesame oil pan, and add sauce, chives, etc. And eat it as soon as it is cooked. The original taste is fresh and tender, and the entrance is refreshing.

Stir-fried snail slices. First, soak the snail in hot soup until it is 70% mature, skim off the foam, cut the snail meat into thin slices, add seasoning, and fry in oil until it is crisp and tender.

Stir-fried Xishi Tongue Xishi Tongue is a treasure in Pingtan seashells, with sweet meat and rich nutrition, and the soup is especially nourishing. First spit sand in fresh water, change the water several times, remove the shell and take the meat, and rinse it with clear water. Stir-fried waterfall oil, with sweet and sour potato powder, is jade white and tender and crisp. The soup was stewed and the tongue was applied. It was delicious.

The oil explosion stone is not an octopus, and its scientific name is octopus. Pingtan is called "Stone Encounter". In autumn and winter, he often makes holes in sandstone and reefs in offshore waters. Villagers in Suao Town, Pingtan often use fishing gear to trap. Knock on the wood several hundred times while eating. When the meat is soft, cut its feet into small cross sections and fry them with heavy oil. The meat is crisp and delicious. Folk cooking stones and refusing soup is also mellow and delicious.

Stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry stir-fry. Pingtan has rich shallow beaches. When eating, first soak in fresh water to spit sand, then dig out the internal organs with chopsticks and wash them with clear water. Stir-fry the heavy oil in a pan, add chives and rice vinegar spoon. Its shape is clear as jade, fresh, crisp and refreshing, with endless aftertaste.

Stir-fried octopus Octopus has eight wrists and is also called octopus. When cooking, first put the raw octopus on the slate, grind it and remove the greasy foam. After cleaning, cut the first leg into inches. When entering the pot, head and hind feet, seasoning, stir-fry with heavy oil and stir-fry for a few times to get out of the pot. The traditional way of eating is to sprinkle sweet and sour potato powder thinly, so it is also called fried octopus with glutinous rice flour. It is often reflected in "Bazhen Fried Cake".

Stew the flounder. Insert the flounder vertically into the bowl, pour the clear soup, and steam it in the pot. Pour a little white wine, monosodium glutamate and refined salt into the pot to keep the original flavor. The soup is white and fragrant, tender and light.

The sliced clam is made of local raw materials, and half of the shell is removed. After soaking in the sauce for about five minutes, take it out and sprinkle potato powder thinly on the clam meat. After steaming, put it in a pot and fry it until it turns yellow and take it out. Then pour the soup with seasoning powder, Huang Chengcheng's, tender and delicious.

Crab soup crab soup Pingtan is commonly known as "[Chongge] soup". Select fresh and fat Portunus trituberculatus, peel it, and stir it in boiling soup. When the crab meat falls off, add egg drop, diced meat, chopped green onion, balsamic vinegar and sweet potato powder as soup base. Its color is crystal clear and colorful; Its taste is tender and slightly sour, and it has a big appetite after eating. This is a unique delicacy on the island.

Stew the fresh Portunus trituberculatus, take the crab meat, add the cut Chinese cabbage leaves, add the old wine and other condiments, stew slowly, sprinkle with a little sesame oil and chopped green onion, and the color will be white and bright.

Osmanthus fragrans [Buge] is steamed with purslane, crab meat and yellow are picked out, fried in a pot, and then served with seasonings such as egg white, chives, tremella, old wine, etc. After the pot is taken out, the aroma is fragrant. It looks like osmanthus in full bloom, so it is called osmanthus, which is a famous dish in Pingtan, with good color and taste.

Clear soup with red claw, commonly known as "red claw" (moth), is a rare clam. Its meat is delicious, nourishing yin and high nutritional value. Pingtan shallow beach products are particularly good. After the red claws spit sand, add a little salt and ginger to simmer the soup. Color like milk, taste sweet, and have the effect of clearing stomach and relieving boredom.

Dongbai [Chongge] soup [Chongge], commonly known as swimming crab, is fat and fleshy in winter and spring, accompanied by rolled winter vegetables (Chinese cabbage, Dongbai). Clear soup is slightly seasoned, fragrant and mellow, and has a rich aftertaste.

Butterfly red soup mussel, commonly known as shellfish, is a specialty of Pingtan. It is called "dry butterfly" because it is big and fleshy, yellow-brown and butterfly-shaped. Braised pork in Pingtan is a famous banquet dish. Stew water slowly until cooked, the color is orange and clear, the soup is delicious and nutritious, and it has the effect of nourishing yin and strengthening the stomach.

Steamed silver carp, commonly known as silver carp (salmon, mandarin fish), is rich in Pingtan shallow sea. In recent years, cage culture has been successful. Live silver carp is very popular in Hong Kong and Macao. Choose fresh silver carp, scrape the scales, cut open the belly, add ginger slices, refined wine, soy sauce, onion slices, winter vegetables and other seasonings, and steam them in a porcelain basin. Fresh and tender fish and fragrant soup are good nourishing products.

Braised potato flour with eight treasures, also known as "stewed eggs", is a traditional folk dish in Pingtan. Stir the refined sweet potato powder into paste, stir-fry in an oil pan, and then add seasonings and condiments such as shrimp, diced bacon, crab meat, crab roe, crisp peanut slices, plum blossom (water chestnut), diced fish, day lily, laver and chopped green onion. Stir-fry with warm water until gelatinous, and the color is crystal clear as agate. Because the meat and vegetables are properly matched, they are very tender and delicious.

The vegetable [Qin Shi] growing on laver (native to Tanshui area of Liushui Town, top grade) is a local specialty, which is produced in Rapids Reef and harvested at low tide in winter and spring. Shaped like a ribbon, colored like purple satin, it tastes very sweet and is the top grade of Zhenhai. Porphyra is particularly delicate and can be preserved for a long time after drying. Braised laver with braised pork is delicious and comfortable. It's a feast. Children should be careful when eating laver, it is easy to entangle their throats. )

Fish balls Pingtan fish balls are famous for paying attention to material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel, small ginseng shark and other seafood. Chop the fish, add appropriate amount of ginger juice, salt, monosodium glutamate and other seasonings, mash it into fish paste, add potato powder or flour, stir it evenly, squeeze it into balls, and cook it in rolling soup. Its color is like porcelain, elastic, crisp but not greasy. Pingtan fish balls are divided into stuffing, starry sky, clear water balls and wrinkled sand fish balls, with more than ten varieties; Some fish sauces are processed into fish sticks, fish cakes and fish noodles, which are suitable for frying and cooking. Also called "falling in love".

Fish Juan Fish jiaozi

Chop the fish into paste, mix with diced meat, shrimp and preserved plum (water chestnut) as stuffing, roll the noodles with thin skin wrapped in fish noodles or fresh fish for external use, and fry. Yellow fragrance, tender inside and crisp outside.

Fish jiaozi is stuffed with fish noodles and thin bags, similar to jiaozi. When cooked, they are fresh, tender and refreshing.

Fish noodles and fillets

Fish noodles are the specialty of Pingtan Island. Mainly using yellow croaker or mackerel. Mash the fish into a thin paste, add a little salt and seasoning, stick a proper amount of potato powder, grind it into thin skin, cut it into filaments, cook it, take it out and let it cool. When cooking, add diced meat, shrimp, onion, pepper and other condiments, and boil the broth to serve. Color, fragrance and taste are good, tender and crisp, and the taste is fleshy and clear. Suitable for frying and boiling. If you cut a thin slice into pieces, it is called "fish fillet".

Jintian glutinous rice

Scylla serrata, commonly known as "Golden Rooster", produced in Dongdao, is a treasure of ancient palaces and a first-class folk tonic, which has a particularly good effect when children are toddlers. Because it rests between rapids and reefs, its claws are powerful and delicious around the winter solstice. Golden glutinous rice is a famous dish in Pingtan. Its preparation method: soak the gold cup in old wine, cut into pieces after drunkenness, add mushrooms and winter vegetables as seasoning, put it in a porcelain basin, cover the soaked glutinous rice, cover the lid, and steam it in a pot. It is bright and mellow. In the world, I'm afraid only Pingtan Dong Lao produces this kind of stunner. The current market price of authentic Jinbei is several hundred yuan per catty, which is more precious than bear's paw.

Speaking of Pingtan cuisine, sea treasures have local characteristics. Haitan is known as the "eight treasures of seafood", namely abalone, scallop, jellyfish, shark's fin, squid, shad, sea cucumber and fish belly. Many people just smell its name and don't taste it. However, words can't express the delicious meat of scallops, the delicious and sweet taste of shad and the smooth and refreshing feeling of fish belly.

Pingtan is surrounded by the sea, rich in seafood, with local materials and local processing. The raw and original flavor of seafood is incomparable elsewhere. Such as grouper, oyster, eel, clove fish, clam, red sturgeon, prawn, laver and various shellfish produced in Hong Kong. It takes steaming, frying, frying, exploding and frying as the main cooking methods, and produces a unique haitan flavor, which is characterized by clear, fragrant, light and crisp, diverse styles and strong rural flavor, and is popular in Xian Yi, young and old.