Introduction of Xiamen Cuisine Fujian cuisine, represented by Xiamen cuisine, is one of the eight major cuisines in China. It is mainly cooked by steaming, frying, frying, frying and stewing. It has a unique flavor of clear, fresh, light, crisp and slightly spicy, especially seafood, ancient medicinal diet, vegetarian dishes and flavor snacks. Xiamen's famous dishes include eighteen arhats turning over the Buddha's wall, wolfberry lobster, crispy shrimp balls, yellow shark's fin, lotus abalone, salad eel, crispy fish steak, Ludao pine nut fish, Geely manna ball and so on. Xiamen's flavor snacks have a long reputation, with more than 200 varieties. Salty spots mainly include roasted dumplings, fish ball soup, shrimp noodles, pancakes, taro buns, fried oysters, frozen bamboo shoots, satay noodles, oil onion fruit, fried strips and so on; Sweets include peanut soup, jiaozi soup, tribute cake, twist, fried jujube, fried garlic, flour tea and so on. In addition to seafood, medicated diet and Nanputuo vegetarian dishes are also representatives of Xiamen cuisine. In addition, Xiamen cuisine also includes local snacks, whether it is seafood, such as fried oysters, fish balls, scallion snails, soup and blood clams, or meat, such as roasted meat brown, crispy pigeons, brisket and fried five coriander, or snacks, such as oil onion fruit, leek boxes, pancakes and batter, which make people want to eat a big meal. In addition, when you arrive in Xiamen, you must eat canned stew, which is delicious. Here are some specialties. Nanputuo vegetarian dishes Nanputuo vegetarian dishes are famous for more than 40 kinds. The main raw materials are rice flour, bean products, vegetables, mushrooms, fungus and so on. The vegetarian dishes in Nanputuo, Xiamen pay attention to shape, color and taste, and most of them are named after shape. They are not only good in color, fragrance, taste and shape, but also each vegetarian dish has its own unique taste. The names of the dishes are also quite elegant, such as "Half Moon Sinking the River" and "Golden Lotus in the South China Sea". The>& gt Buddha Leaping Wall is a famous traditional dish that combines delicacies and delicacies, and it is a masterpiece of Fujian cuisine. Its main raw materials are more than 30 kinds of shark's fin, sea cucumber, chicken breast, duck, pig's trotters, mushrooms, abalone, pigeon eggs, etc., and it is equipped with various seasonings. The key to the success of "Buddha jumping over the wall" lies in whether the materials are selected accurately, whether the knife method is exquisite and whether the cooking procedure is rigorous. When cooking, you should put dozens of raw materials into Shaoxing jars filled with wine. The mouth of the jar should be sealed with paper, and then the lid should be closed. First, boil it with strong fire, and then simmer it slowly. Because it is made of dozens of raw materials and ingredients, it not only has the same meat flavor, but also maintains its own intact characteristics, with rich fragrance, tenderness and delicacy. & gt& gt medicinal diet has a long history in China, while the medicinal diet in Xiamen is deliberately innovative and unique. First, although traditional Chinese medicine is the main seasoning, it has no unpleasant taste; Second, the recipe of medicinal diet changes with the season, giving full play to the effect of food supplement. For example, summer recipes pay attention to benefiting yin, and winter recipes pay attention to replenishing vitality; Third, the selection of materials is exquisite, highlighting the characteristics of seafood medicinal diet; Fourth, the knives are exquisite, the utensils are beautiful, and the dishes are diverse in shape, giving people beautiful enjoyment. & gt& gt Taro includes taro, summer and autumn snacks. 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. Take it out and steam it in a steamer. It tastes better with Chili, mustard, sand tea sauce and so on. & gt& gt Minnan Zongzi The roasted meat Zongzi and alkali Zongzi in Xiamen and Quanzhou are well-known at home and abroad. The rice of roasted dumplings must be the best. Pork is pork belly, which is pickled and fragrant first, plus mushrooms, shrimps, lotus seeds, braised pork soup, sugar and so on. When eating, dip in garlic paste, mustard, red hot sauce, radish acid and other spices, sweet and smooth, oily but not greasy. & gt& gt The Mid-Autumn Festival of oil onion fruit, commonly known as "July 30th", is made of shredded pork, diced water chestnut, fried flat fish or shrimp skin, rice sauce, white sugar, sweet potato powder, onion, allspice powder and salt, and steamed rice sauce in a bowl. When eating, you should cut it open and add some sand tea sauce, orange juice, garlic paste, radish acid and coriander. It tastes elastic, fragrant and delicious. & gt& gt The sliced white sturgeon is selected from the red sturgeon, which is a special product in the coastal areas of southern Fujian. Put a little salt in the pot, cook until the water is dry and the shell is red, revealing a crab smell, take out the slices and put them on a plate. At this time, the meat is as white as jade, the cream is as red as Dan, and the taste is fresh and tender. Serve with shredded ginger and spicy ingredients. & gt& gt Fried squid flowers are made from the famous fresh squid in Hong Kong. Soak the peeled and cleaned squid in clean water for 1-2 hours, take it out and drain it, cut it into diamond-shaped knife-flower slices with a width of 5-6 cm and 3-4 cm, add winter clams, shallots and tomato slices, add sugar and balsamic vinegar, thicken it, stir-fry it with hot oil and serve. At this time, the fresh squid is rolled into a flower-shaped tender white fish roll, which is green and red, and has a refreshing taste. & gt& gt Kerry Fish Pot Cabbage is a traditional dish in Xiamen. Cut the tenderloin into small pieces; Cut each cabbage vertically into 5 pieces, fry the fish pieces with high fire until they are 70% mature, remove and drain; Put the cabbage in the bottom of a sand bowl, add fish pieces, ginger slices, refined salt and Shaoxing wine, boil it with clear soup, and simmer for half an hour. At this time, fish and vegetables are mixed together, emitting a unique fragrance. Cabbage is soft, rotten, sweet and smooth, and the entrance is mellow and delicious. Stewed chicken is also called whole chicken with fragrant sauce. Choose a fat hen, eviscerate and wash it, put mushrooms, ham and other seasonings into the abdominal cavity, and steam the whole hen in a basin. This dish is original, the chicken is soft, rotten and tender, and the chicken soup is fragrant and delicious. & gt& gt fried noodles line This is a famous food unique to Xiamen. Select superior noodles, fry them into light brown, blanch them with boiling water to remove surface grease, and then cut lean pork, fresh fish, mushrooms and lens bamboo shoots (all cut into filaments) into flat fish.