: local people's taste preferences
1. The taste is light, and you can hardly see heavy dishes. If the taste is heavy, it is recommended to bring your godmother.
Most soups are thick and soft.
All the dishes in the restaurant are expected to be large. Two people, two dishes and one soup are absolutely enough.
Food recommendation
Pingtan fish ball soup
Pingtan fish balls are mainly made of fresh yellow croaker, mackerel, eel and small shark, with real and rich materials. People who eat for the first time will be conquered by the smell of biting their teeth.
Remember to add two or three drops of white vinegar when eating fish ball soup, which can stimulate the freshness of fish ball soup to the greatest extent. The soup with fish balls will be delicious and full of food.
Fish jiaozi
It's called fish dumplings, but the stuffing has nothing to do with fish, mainly pork and crispy water chestnut.
The fish of fish dumplings refers to the dumpling skin made of fish and flour in a certain proportion, so the difference between fish dumpling skin and ordinary jiaozi is that it is bright and tough, with a sweet fishy smell, with dipping sauce, bite by bite ~
Fried eel
I have always been enthusiastic about fried things, but this is the first time to eat fried eel. In fact, the eel in Pingtan fried eel is preserved with old wine, red distiller's grains and other seasonings. So I took a bite, and my mouth was stinky and tasteless.
Besides, the golden coat outside is just crispy. Dip in sweet and spicy sauce, salty and sweet. I ate three or four pieces at once, and I really want to upgrade this fried eel to the national fried food menu.
Fried oysters
There are many oysters in Pingtan with good quality. Although small, it has a strong taste. Oyster frying is based on whole oysters.
The oyster omelet in Pingtan's restaurant is a huge plate, which is very real. The fried skin of oysters is crisp and has no greasy feeling after frying. The inner epidermis is delicious and juicy, full of the rich seafood flavor of oysters.
Four portions of fruit soup
Four fruit soup is a famous specialty snack in southern Fujian. There are all kinds of seasonal fruits, red beans, stone cream and even QQ candy for you to choose from. Add crystal sugar water and crushed ice to make a bowl of four fruit soup.
When we dragged our feet out of Houyan Island at noon and served such a bowl, people came back to life with blood.
Fan Bing
In my eyes, Iced Rice is the sister version of four fruit soup, with similar practices and contents, except for a few more jiaozi. If you want to try early, you can do both.
Pingtan also has several auspicious local specialties. Going out to dress depends on the five elements, so naturally I ate curiously.
Forever, ever.-ever, ever.
Immortality is actually called oil soup by local people. Its appearance is similar to that of fried jiaozi, and it is an essential dish for every household in Pingtan.
Just fried for a long time, the skin is waxy and fragrant, and the sugar inside turns into syrup after high temperature, wrapped in peanuts and some green onions. Sweet and salty, a bit like five kernels, but definitely not too sweet and greasy. I ate four or five at a time.
Luck turned in someone's favor.
Speaking of luck, it is also called salty rice, which is somewhat similar to the youth league in Jiangsu and Zhejiang provinces. But its skin is made of sweet potato and cassava flour, and the key to the quality of salted rice is this skin. The skin is thin and delicate, and the Q-bomb is soft, which shows that you can really cook salty rice.
Take a bite, it is full of stuffing, seaweed, shrimp, pork, shredded carrots, dried radish, onions and so on. It tastes sweet. Even if you eat a big one, it's hard to refuse another one.
Maintain friendly relations with everyone (usually at the expense of principles)
In fact, the nickname of "Qiyi" is "Babao Fried Cake", which is also a common name. Just like "Forever and Ever" and "Time Comes", there is an important raw material in Bazhen Fried Cake, which is sweet potato powder.
Diced bacon, diced crab, diced peanuts, diced fish and shrimp are mixed with sweet potato powder to form a translucent cake. Soft sweet potato paste is wrapped in various ingredients. When you put the chopsticks in,
Shi Quan Shi Mei
This store was owned by Amway when the driver took a taxi. It is said that local people go there to eat. When I arrived, I found it was a restaurant, and everyone else was a big family and ran away. But the proprietress is very easygoing. Seeing that there were few of us, she tried to make all the dishes into small portions (but small portions were also sincere and heavy).
As the fishing season has started, the seafood we can order is limited. But the food in this restaurant these days is what I am most satisfied with. As a Wenzhou native, I have a cordial feeling about the restaurants in my hometown.
Braised winter powder is a must for Pingtan people to come to this restaurant. It can be used as a staple food and a variety of rich little seafood.
Winter flour is actually similar to the vermicelli you usually eat, but when seafood broth is added to this slippery winter flour, it sublimates. Plus little seafood's assistance, such as fresh shrimp, squid, oysters and so on. This dish is very fresh, very fresh.
Salted pepper is the first time to see this kind of pepper. Peel off half a shell, wrap it in flour, fry it in a frying pan and season it with salt and pepper. Simply put, it can be understood as clam tempura.
I have to say, it's a genius to invent this practice. The fried noodles outside the razor clam are salty and fragrant, while the razor clam inside still keeps its own fresh fragrance. It's really amazing.
Tan Shi fried dumplings
The menu in the shop is very simple, only fried dumplings and two kinds of soup. Originally, the two of us planned to order eight fried buns. As a result, I saw the fried buns on someone else's desk, each as big as a fist, so I ordered six, and then I served two bowls of soup, and the amount was just right.
The stuffing of the fried bag is a large piece of pork and some green onions, and the ingredients are sincere. However, unlike the fried buns that you usually eat with soup overflowing, the fried noodles here are thicker and the fillings almost occupy the internal space.
The other two bowls of soup are oyster bean curd soup and jujube peanut soup. If I come for breakfast, I prefer the latter. Soft and ripe peanuts will melt in your mouth with a sip, and it is very suitable and sweet with red dates.
Oyster tofu soup is a local traditional practice, with thick sauce, including oysters, fish cakes, shredded carrots, tofu and so on. Similar to the light version of seafood soup. If served with fried dumplings, it will have a little support for the stomach.