1, Qixing fish ball
Fujian famous vegetable soup, white as jade balls, is scattered in the soup after cooking, just like stars in the sky, hence the name "Seven-Star Fish Ball". Chop eel and other ingredients into fine powder, add sweet potato powder (starch) and stir well, then wrap it with lean pork or shrimp. The cooked fish balls are white and bright in color, refreshing and not greasy, and will not deteriorate after long cooking.
Qixing fish ball is one of the famous soup dishes in Fujian. It is made of fish, lean meat and dried shrimps. White fish balls as big as walnuts float on steaming noodle soup, like stars in the sky. Therefore, overseas Chinese call it "Seven-Star Fish Pill". Fuzhou's "Seven-Star Fish Pill" is famous for its white color, elastic but not greasy, fragrant and loose stuffing, sweet and smooth taste. detail
2. Flat-fleshed swallows
Flat-fleshed swallow is one of the traditional snacks in Fuzhou, which has a metaphor of peace and good fortune, so it is a necessary dish for local festivals and wedding banquets. According to personal preference, the stuffing is different, the method is simple, steaming and boiling are suitable, and every household will cook it.
Flat meat swallow is made by chopping pork belly into paste and adding dried shrimps, monosodium glutamate, mushrooms, onions and old wine as stuffing. Cut the dried swallow skin into 2-inch square pieces, put the stuffing (about 1, 2 yuan), pinch the two sides of the swallow skin to the middle, put it in a steamer, steam for 5 minutes with high fire, and take it out and put it in a boiling water pot for later use. Then, boil the bone soup, add shrimp oil, cooking wine and monosodium glutamate, pour in the flat meat swallow and pour in sesame oil. If you eat it raw without steaming, it will be more crispy and delicious. detail
3. Buddha jumps over the wall
Buddha jumping wall is the main famous dish in Fuzhou, which has a history of 100 years and was developed by Zheng Chunfa, the owner of Juchunyuan restaurant. There are many kinds of food, including all kinds of delicacies, shark's fin, sea cucumber, scallop, mushroom, abalone and more than 20 kinds of raw materials. Food is a first-class ingredient, and the cooking process also needs strict operation, so as to ensure that the nutrition is not lost, the meat is rich and the soup is delicious. The price is slightly higher, and a single copy generally needs more than 30 yuan.
Buddha jumping wall, also known as "full altar incense" and "Fushouquan", is the chief famous dish in Fuzhou, which was first created by Juchunyuan, a famous shop in Fuzhou, during the Tongzhi period of the Qing Dynasty. Mainly made of 28 kinds of raw materials, such as abalone, sea cucumber, shark's fin, fish belly, fish lips, tendon, ham, scallops, mushrooms, etc. Add Shaoxing wine, store in the jar, seal with mud, and simmer for more than 10 hour. detail
4. Fried snapper
Fried oysters, also known as fried oysters, are famous snacks in southern Fujian. Although the recipe is simple, it is still difficult to make it particularly delicious. Stir-fried oysters are delicious and indispensable side dishes in major restaurants.
Oyster fried, in Minnan dialect, is oyster fried, which is found in many areas of Fujian, but the practices are slightly different from place to place; Taiwan Province province oysters fried with spinach, eggs and sweet potato powder; Most of the practices near southern Fujian are the same, and a lot of green garlic and sweet potato powder will be added. detail
5. Taro buns
There is a famous snack of Han nationality in Xiamen, called taro buns. Taro buns are a must for the older generation of Xiamen people in the New Year, just as northerners must eat jiaozi in the New Year.
When it comes to Xiamen taro buns, no one can stop its delicious taste, especially the freshly steamed taro, whose foreskin is very thin and seems to be broken. Although the steamed taro buns are very hot, I still can't help but have a bite, and it's a big bite. It is made by peeling taro, cleaning and mashing it into raw taro paste, adding a small amount of starch and refined salt, stirring evenly, coating a layer of oil on the inner wall of the bowl, adding stuffing prepared in advance, such as shredded pork, dried shrimps, mushrooms, winter bamboo shoots and water chestnut, and covering it with a layer of taro paste. detail
6. Xiamen Shadie Noodle
Satay noodle is a famous noodle soup snack, which is widely popular in Southeast Asia. Shacha originated in Malaysia and also from Indonesia. In Satay Noodles, China, there are Satay Noodles in southern Fujian and Satay Noodles in Chaoshan, Guangdong. Fujian is the earliest coastal area open to the outside world, and it is also one of the main ancestral homes of overseas Chinese. There are many foreign products in Fujian people's lives, and sand tea is one of them. Satay noodles are mainly made of sand tea sauce, which is used to make soup heads, taking Xiamen Satay noodles as a model.
The main ingredients of satay noodles are base, oily noodles and soup head, among which the highlight of soup head is satay sauce. As for other seafood, meatballs and fish balls, they are all added according to people's different needs, and each store will have its own secret recipe and ingredients. detail
7. Edge paste
Fuzhou snacks are rich and varied, among which fixed-edge paste (also known as fried dumpling) has become a famous flavor snack in Fuzhou and a special symbol of Fuzhou. Anyone who grows up in Fuzhou or lives in Fuzhou for a long time loves to eat it. Fuzhou people who have left their hometown and lived abroad will feel as if they have seen the "beautiful image" of their hometown with their own eyes when they hear the word "Dingbian Paste" in a foreign country, and become a kind of flavor snack that loves their ancestors and their hometown.
In traditional Fuzhou, almost every household can make edge paste. During the long summer season of the China lunar calendar, Fuzhou citizens and suburban farmers will make edge paste to "make summer". Because the long summer has entered the busy farming season, cooking fixed-edge paste on this day is not only for the whole family to eat well before going to work in the fields, but also for the neighbors to taste together. Just like rinsing the edge paste, "one grain (rinse) is cooked" to connect feelings. detail
8.oyster cake
Fuzhou's flavor snacks, people often like fried oyster sauce cake, which tastes particularly good and is also the first choice for breakfast. Wrap oyster meat, lean pork and celery stuffing with rice and soybean powder, fry in a pan until golden brown, and take out. Round, slightly raised in the middle, golden in color, crisp in shell and soft and sweet in filling. In the local area, every household will fry oyster sauce cakes during the Spring Festival. This custom has been circulating for a long time.
Oyster cake (diê-biāng in Fuzhou dialect), also known as sea oyster cake, is a traditional snack of Han nationality in Fuzhou, Fujian Province, with strong Fuzhou flavor, unique features, famous far and near, and endless charm. Round, golden in color, crisp in shell and beautiful in stuffing, and can be eaten alone. Most people in Fuzhou make dried oyster cakes as breakfast porridge, especially dried oyster diced meat paste, which tastes good when dried and diluted. detail
9. Putian noodles
Putian noodle is a traditional food in Putian, Fujian. Together with Xinghua fried rice noodles, roasted meat, litchi meat, fried oysters, western flat food, vermicelli, vegetable cakes, stewed tofu and fried dumplings, it is a well-known food in Putian. Putian noodles have always been for friends and relatives in Putian. Lamian Noodles in Putian is an indispensable main course at the banquet, which gives Putian the reputation of "City of Lamian Noodles". Putian noodles are the most famous in Jiangkou noodles, which are generally used for the reception of important guests and are called authentic Putian noodles.
The key of Putian noodles lies in gluten, soup and ingredients. Usually start preparing the night before. Gluten is of course the first process. Unlike Shanxi noodles or Lamian Noodles noodles, the dough is pulled into fine noodles on the spot. This kind of noodles should be processed with different flours in proportion, and the cooked noodles should be tough and not easy to paste. detail
10 batter
The bottom of the batter soup is delicious, and the batter is rotten but not sticky. First of all, there must be a good noodle line. Handmade noodles will be salty and tough, and will not rot after being put in your mouth for a long time. Secondly, it will be a delicious soup base. Use small fire such as pig bones, dried oysters and dry water to make a good soup base that is refreshing, not greasy, fresh and not muddy. Then add the flour thread that has been broken into small pieces and slowly cook it into batter. Add all kinds of seafood, pig offal and so on when eating. According to your own taste. Especially recommended are smooth pig blood and chewy large intestine, which are perfectly matched with batter to form a rich and full taste.
When eating batter, be sure to mix it with fritters. Whether you eat fried dough sticks and batter at the same time, you can enjoy crispy fried dough sticks and soft glutinous and smooth batter at the same time, which are both delicious and varied. Or soak the fritters in the batter. After the fried dough sticks absorb the soup, Microsoft's taste is slightly tough and soft, and it has a unique flavor.