Fujian Tongzhi describes the wealth of the Bohai Sea with poems such as "Tea shoots and mountains are everywhere in the world", "Fish, salt and mussels are rich" and "Two messengers meet the sky, and fish and shrimp enter the market without paying money". Among Fujian cuisines, there are not only high-grade cuisines such as Buddha jumping wall, shark fin seats, sea cucumber seats and fish lips seats, but also civilian snacks such as fish balls, meat swallows, fried powder and oyster cakes.
Snacks, eat to death.
Fuzhou fish balls. It is said that the first-class Fuzhou fish balls have good elasticity, long-term cooking, good expansion rate, white color, delicate and bright, tender and crisp quality and delicious taste. Fuzhou fish balls are made of eel, shark or freshwater fish, chopped into paste, mixed with sweet potato powder (starch) and wrapped with lean pork or shrimp.
There is another legend about Fuzhou fish balls. In ancient times, a businessman sailed to the south to do business. The boat left the mouth of the Minjiang River and entered the sea. It was hit by a typhoon. When the ship entered the harbor to take shelter from the wind, it was unfortunately damaged on the rocks. The repair of the ship was delayed and the food was bad. Every day, fish are used as food. The businessman sighed, "There are fish every day, and the food is tasteless. Can you change your taste? " "The ship's grain has been cut off, only a bag of potato powder," said the boatwoman. The ingenious boatwoman peeled and pricked a big eel that she had just caught, chopped the fish, coated it with potato powder, made meatballs, and tasted them after cooking. Afterwards, the businessman returned to Fuzhou and opened a "seven-star snack bar" in the city, which specially hired the boat lady as a chef and exclusively operated "fish ball soup". At first, business was not good. One day, a son who went to Beijing to take an exam passed by this store for dinner. The shopkeeper warmly entertained and held out fish balls. After eating the food, I found it delicious, so I wrote a poem:
Little stars are scattered all over the floor, and jade is sweet and fragrant.
Although southern Xinjiang has been drinking for thousands of years, it is rare for seven stars to taste poetry and spleen.
The shopkeeper hung the poem on the floor of the shop and all the guests came to taste it. Since then, business has become more and more prosperous and shops have become more and more popular. "Seven Star Fish Pills" also got its name.
Meat pharynx. Remember, meat swallow is not wonton. Never think that the two are the same thing, but they are called by different names. Wonton is a stuffing wrapped in dough, while meat swallow is wrapped in skin. Swallow skin is mashed with good pig hind leg meat, mixed with a certain proportion of potato powder, and finally rolled into paper-thin skin. When eating, first put the meat into the meat swallow, steam it in the pot, then put it into the boiling soup, or cook it directly, which is one more step than wonton.
Fine but not greasy, soft and crisp, fresh and palatable, just like bird's nest, with a plain fragrance is the standard for identifying meat swallows. Meat swallow is also called Taiping swallow, and there is another story about Taiping swallow.
According to legend, during the Jiajing period of the Ming Dynasty, there was an old man who retired from his hometown in Pucheng County, Fujian Province. He lives in a mountainous area and feels dull after eating too many delicious foods. So, his chef picked up the thin pork leg, beat it into paste with a wooden stick, mixed with a proper amount of sweet potato powder, rolled it into pieces as thin as paper, cut it into small pieces three inches square, wrapped it with meat, made it into flat food, and cooked it with soup. The suggestion only felt that his mouth was slippery and crisp, and he even called "great, great" and asked what dessert it was. The chef just said "flat-fleshed swallow" because of its shape. After the flat meat swallow is cooked with duck eggs, it is called "Taiping Yan" because duck eggs are homophonic with "restraining chaos" and "restraining waves" in Fuzhou dialect, which means "Taiping".
Fuding sliced meat
Fuding sliced meat is a dish made of lean meat, starch and other raw materials. A bowl of authentic Fuding sliced meat should be the spicy taste of the whole bowl with a hint of coriander.
According to gourmets, Fuding pork slices must be sour and spicy, and it is best to add Fuding rice vinegar and pepper. Then sprinkle some coriander in the bowl before serving the soup; Or after filling the meat slices, sprinkle some into the bowl, so that the coriander won't soak too much.
Fuding sliced meat also has legends. According to legend, in the early Ming Dynasty, there was a young man named Wu in suburban village of Dantu County, Nanjing. He is sincere, simple, hardworking and brave. By chance, he met a girl named Su in a neighboring village. This girl is beautiful, intelligent and virtuous. In the long run, the two people are separated. At marriageable age, Wu invited the matchmaker to go to his aunt's house to act as matchmaker. Unexpectedly, at the same time, a young man named Su took a fancy to this girl and threatened not to marry her. Dong Qi, the son of a large family in the village, is very influential in the local area. But Wu didn't flinch. On the day of engagement, Dong Qi did bring a dowry ten times thicker than Wang Sanhou's. When the two families met unexpectedly, the situation suddenly became tense.
Just then, the girl stood up and said that the two families were very affectionate and no one wanted to offend her. So she asked a question, whoever finished it well, she would marry. The topic of girls is very simple. She took a catty of lean meat from the pig's trotters sent by two families, and asked two people to cook a dish on the spot to entertain seven or eight guests who came to her house today. A catty of lean meat is eaten by seven or eight people. Even if it is diced, one person can only eat a small piece. How can we entertain guests? Dong Qi is very clever. Without saying anything, he diced the lean meat and cooked a pot of porridge first. In this way, Wang San will never cook this dish again. But Wang San did not panic. He chopped the lean meat into pieces and mixed it with home-cooked starch, so that one catty of meat became two catties. Then he smashed it into small pieces by hand, boiled it in water, added some spices, and made a dozen bowls from a small bowl. This is the first time anyone has eaten this. It's tender, smooth and refreshing in their mouth. They all praised while eating. Even Dong Qi could not speak after eating it. Finally, he had to leave angrily with his dowry. Later, people asked Wang San what the name of this dish was. Wang San thought about it and said it was meatballs, because it completed his marriage with that girl. Later, she died unfortunately. Su moved to Xiyang with her son to escape the war, which was the first grandmother of Wu in Xiyang. The practice of meatballs has also been passed down from generation to generation from Sue. Because the local pronunciation of round and pill is the same, people gradually call it meatball, also called sliced meat.
Shadie noodles
Originated in Xiamen, Fujian Province, it is a famous noodle soup snack popular in southern Fujian, Taiwan Province Province and Southeast Asia. In China, there are sand teas in southern Fujian and Chaoshan in Guangdong, among which Xiamen's sand tea is a model.
The most common way to make satay noodles is to cook the alkaline and oily noodles in a boiling pot under a colander, then take them out and put them in a bowl, and add accessories such as pork heart, pork liver, pork loin, duck tendon, duck blood, large intestine, fresh squid and dried bean curd. According to your own taste, finally pour out the soup that has been boiling in the cauldron, and a bowl of noodles can be served in one minute (of course, the practice varies from place to place).
The beauty of a bowl of top-class satay noodles lies in the soup head, which is salty and spicy, and people will never forget it.
And the legend about Sadie's noodles is so touching. At the end of Xiamen 18, there lived a family that fished for generations at the foot of Putuo Mountain (now South Putuo). The father died young, the son and the mother lived together, and the little shoulder took everything early. Unfortunately, a strong wind swept away my son who was fishing! There was no news for the next ten years; Desperate mother cried her eyes blind and lost her taste buds!
The lucky son was rescued by an Indonesian merchant ship and became a chef. He found that Indonesian chefs like to eat a kind of powder called sand tea. The meat made in this way is delicious! He thought that if he could go home, he would definitely cook such meat for his mother! 10 years later, the young man finally returned to Xiamen with the boat, and saw the thin and old mother and son feel like a knife. Decided to be filial to my mother! Although her son takes good care of her, her mother still has no taste. One day, he bought his mother's favorite peanut. Grinding peanuts into powder and adding them to noodles made of bone soup, my mother took a bite and said, it's so light! The son was ecstatic and went to get salt; I found that the salt was used up, so I knocked over the sand tea powder I brought back from Indonesia in a hurry, and used it instead of salt to sprinkle some on the noodles. Unexpectedly, my mother said while eating noodles: What is this? It's delicious! The son approached the bowl of noodles and smelled it. Sure enough, it is full of fragrance. Since then, my mother's taste has recovered. Later, for a living; The young people picked the cooked satay noodles to the dock and exchanged some daily necessities and fish with the fishermen. Gradually, more and more ships docked at this bowl of famous country satay noodles! Today, this bowl of satay noodles is born for filial piety; Has become synonymous with Fujian snacks!
Okay, I'm done. Eat when you get off the plane, until you die ~