The delicacies in Hanjiang District include Jiangkou noodles, white bread in the mountains, frozen bamboo shoots, roasted meat, money bread, litchi meat and so on.
1, Jiangkou noodles: Jiangkou noodles are made of gluten, broth and ingredients. Noodles should be tough, and it is not easy to paste after cooking. Cooking broth is also an important procedure. Select the best bone segments of pig bones, and the boiled soup is crystal clear and delicious.
2. White glutinous rice in the mountains: White glutinous rice in Hanjiang Mountain has long been famous for its unique practices and pure taste. The finished product is white as jade, moist and chewy, but not sticky and refreshing. There are many ways to eat white bread, which can be eaten directly, boiled, fried and baked.
3. Transparent bamboo shoots jelly: Transparent bamboo shoots jelly is crystal clear, soft and refreshing, and the taste is very fresh. It is listed as a cold dish at the festival banquet. Add water to sea bamboo shoots, add proper amount of salt, and cook until the glue is dissolved. Take out the soup, put it in a special plate, naturally cool it to a solid, and then take it off the plate to become frozen bamboo shoots.
4. Braised pork: traditional braised pork, selected tenderloin, chopped and pickled, and more tofu balls and bean sprouts. After cooking, the meat slices are smooth and tender, and the tofu balls are delicious. They look similar to ordinary meat soup, but the taste is completely different. The cooking technique of this soup is a major feature of the Han River, which is rare in other places. Of course, the taste of these soups is even more wonderful.
5. Money: One of the must-eat delicacies at the Hanjiang banquet, it tastes soft and thin, and has the sweetness of fried peanuts, which is also very rare in foreign recipes. Now the chef has made another crispy taste according to the traditional practice.
6. Litchi meat: Hanjiang Litchi meat and Fuzhou have different ways of pouring juice. Mainly fried, the meat taste itself is more important. Dip it in vinegar and soy sauce after frying, which is crisp and tender. The raw materials include white water chestnut and pork cut into cross knives, which are named after litchi after cooking. Many places in Putian still retain the traditional practice of wrapping litchi pulp in meat and frying it in a pot.