Cleverly picking black and white inkstones

The coastal areas of Putian are rich in rare black and white clams. Meretrix meretrix is a small clam that lives in shallow water and beaches. Meretrix meretrix is small, but its meat is rich and delicious, and it tastes better after being pickled in many processes. The longer the storage time is, it should be roughly salted for three to five days after rinsing to ensure its quality. Before eating, the marinated clams are bleached with clear water to remove excess salt, and then marinated with good soy sauce, sugar, rice wine and a little old vinegar for a few days, and then they can be eaten.

Qing Xiang jiaohuang fried dumplings

Putian Xiao Jian Bao is famous for its thin skin, beautiful stuffing and strong flavor. The stuffing is diced lean meat, shrimp, mushroom powder, shredded radish and chopped green onion. First, the fried egg slices are used to wrap the stuffing as big as walnuts, then the fermented flour is used as the skin to squeeze out the seal in the shape of chrysanthemum petals, and then they are fried in hot peanut oil in a flat pan for about 10 minutes. When out of the pot, the small fried buns are slightly brown, steaming and fragrant, which greatly increases people's appetite.

Fried steamed stuffed buns have a long history. As early as the 1920s, the "Shuangxing Fried Bag Shop" opened in Putian City was very famous. The supply of fried dumplings is in short supply. Now this kind of fried bag shop is very common, and it is found in almost every downtown area.

Litchi meat with good shape and color.

Putian is nicknamed "Licheng" because it is rich in litchi. Litchi meat in Putian-style snacks is cut into the size of litchi, and the skin is carved into a shell shape with a knife. It looks like litchi after frying. Then mix the litchi meat into the prepared multiflavor gravy and cook it until it tastes delicious. When you serve a plate, using fresh lychee as a decorative edge and serving it on the table will make people confused whether lychee or lychee meat is tempting your mouth.

Especially in midsummer, the ripe litchi peel is bright in color and fragrant in taste, and it is natural to match the litchi meat skillfully made by famous teachers. At this time, if you are free, invite three or five friends, find a quiet place, order a plate of litchi meat, taste a good wine and vegetables, and appreciate life. How cozy it is!

Golden chicken rolls are very attractive.

Chicken rolls are a traditional snack of Putian people and are also often used for banquets.

It is characterized by golden color, crisp and delicious, sweet and salty, refreshing and delicious.

Chicken rolls are made of pork, mushrooms, shrimps, water chestnut and other ingredients wrapped in pig net oil, made into strips and fried. It looks like chicken skin and looks like a chicken leg, hence the name. Pignet oil makes leather, which is thin and tough, and crisp and fragrant after frying. Stuffing and delicious, as well as crisp and sweet water chestnut, are not greasy to eat and never tire of seeing it.

Chicken rolls can be regarded as a convenient cooked food, which is easy to carry and store. If you are going for a spring outing in the suburbs, or climbing mountains to enjoy the scenery, take a bag of chicken rolls and a few bottles of beer, and sit on the ground and savor it when you rest. Not too soon!

Nine-story Mazu Memorial Hall

Nine layers is a kind of local snacks synthesized by nine layers of rice pulp with different colors. It takes rice and glutinous rice as raw materials, grinds them into rice slurry and divides them into nine equal parts. Add appropriate amount of white sugar and its edible pigment (the first layer is red, the second layer is light yellow, and the third layer is original white, until it is repeated to nine layers). So there are nine floors, hence the name nine floors. Its manufacturing method is to put gauze on the bottom of the steamer, put the first layer of material, and then put the second layer until it is half cooked to the ninth layer. After steaming and cooling, it is cut into diamonds, which not only has a strange and elegant appearance, but also has a warm and delicate taste. It tastes crisp and sweet, and is most suitable for children and the elderly. This is a snack that Dipter has.

Probably it is difficult to make, so today, this snack has not been put on the market as a commodity, so not many people eat it, and even fewer people know its ins and outs. According to local customs, this nine-story nest is specially designed for the Double Ninth Festival. Double Ninth Festival is an important festival in China since the Han Dynasty. This festival mainly has two connotations: one is the custom of taking refuge; The second is the custom of ascending to heaven and becoming immortal. The so-called energy avoidance means that there is a disaster on September 9, and the world must go up the mountain to avoid it. This story looks at the Southern Dynasties? Liang? Wu Yun's Book of Continuation of Qi and Harmony: "Runan enjoys the scenery and has traveled with Fei Changfang for many years. The long room is called Yue; On September 9, there will be a disaster in your home. You should go at once, let your home make crimson sacs, hold dogwood, and climb high to drink chrysanthemum wine. This disaster can be eliminated. As Jing said, he climbed the mountain with his family and returned home at night. He saw chickens, dogs, cows and sheep suddenly die. Hearing this, the eldest room said,' Take its place. "

According to our current understanding, the ninth day of the ninth lunar month is a time when the seasons change greatly (the yang disappears and the yin grows long), which is easy to cause climate anomalies. If the sick people at this time do not avoid this moment in time, they will easily get diseases such as plague. Therefore, people are encouraged to go outdoors, especially in the mountains, to absorb fresh air. That's why we have to climb the mountain on the Double Ninth Festival.

The so-called ascension to immortality is due to two auspicious days. Because of this repetition, it only happens once a year. And "nine" is a mysterious number in the concept of ancient ancestors. Chu Jiu Debate by Wang Yi in the Eastern Han Dynasty notes: "Nine people, nine is Yang number, and their days and moons correspond, so it is called Chongyang." It can be seen that September 9 is a very rare auspicious day. It is considered that on this day, the clear gas rises and the turbid gas sinks. The higher the terrain, the more clear the sky, and people can ascend to heaven by clearing the air.

Folklore: Taishang Laojun was born on September 9th (miscellaneous notes at the age of nine), and Huangdi, the ancestor of all ethnic groups in China, also ascended to heaven on September 9th. Coincidentally, Mazu in Dipumei also ascended to heaven on this day. ("A Record of the Sages of Mazu") contains: "In the fourth year of Taizong, Ding Hai, the 28th day of Queen's Day, and the eighth day of autumn, he said to his family,' I love quietness, and the world is unhappy in it. Tomorrow (the ninth day) is the Double Ninth Festival. I have the intention to climb the mountain and announce another date. But the family thought it was routine to climb the mountain in the ninth grade, but they didn't know that she was going to find a fairy. Rosty Yi ... flew away during the day. "

Based on the above two reasons, Dipu people made nine-story bowls, which should be to celebrate good luck, worship Mazu and climb snacks to achieve family safety. Therefore, although the production of the nine-layer box is simple, it has far-reaching significance.

Stewed tofu with emerald and white jade

Braised tofu is a popular traditional dish in Putian, which is famous for its lightness, elegance and unique flavor. It is also a famous dish for health care and dietotherapy for the elderly.

The main ingredient of this dish is fresh tofu, which contains a lot of unsaturated fatty acids. Has the effects of invigorating middle warmer, invigorating qi, regulating stomach, clearing lung, promoting fluid production and resolving phlegm. Add mushrooms, shrimps, shredded pork and other auxiliary materials and various seasonings such as chopped green onion and Jiang Mo, boil with strong fire and stew with low fire for 20 minutes. When the tofu paste is honeycomb-shaped, sprinkle a handful of celery powder and serve. It is characterized by jade-like white jade in color, soft texture, smooth and refreshing taste, pure taste and no greasy eating.

This home-cooked dish, which originated from the people, has long been on the elegant stage because of its high esteem. Every restaurant in Putian has this special dish for tourists to choose from.

Onion cakes are baked with thyme.

Onion oil cake is called "oil cake" and is a popular flavor snack in urban and rural areas of Putian. Its preparation method is simple: mix cooked sweet potato and rice and grind them into slurry, then add chopped green onion and mix well; Put the pulp in a small iron spoon and fry it in an oil pan until it bulges on both sides and turns golden yellow. Take it out. The common characteristics are soft texture and mellow taste. In rural areas, monopolizing scallion cake is the most common burden. There is no need to sell the scallion cake that has just been cooked. The children will come to find incense and gather around to buy scallion cakes to eat.

Because of the popularity of scallion cakes, many varieties have been derived from various places. In mountainous areas, shredded white radish is often added to scallion cake, which is called vegetable cake; Sometimes it will be decorated with some peanuts. In plains and coastal areas, a small amount of shrimp or oysters are added to onion cakes. Don't call it "shrimp cake", it's a snack with strong seafood flavor.

Warm soup mutton tastes delicious.

Fish and sheep are fresh. The ancients vividly expressed the delicious characteristics of sheep when creating characters. Warm soup mutton in Puxian flavor snacks has won the praise of gourmets for its unique cooking method.

It is said that in the middle of the Ming Dynasty, there was a family in Longhua, a suburb of Xianyou, who slaughtered sheep for a living. That day, he had just slaughtered a huge goat, ready to go on the market for sale, when suddenly came the news of Japanese invasion. He didn't have time to think much, so he put the sheep into a bucket full of boiling soup, covered it, put some straw in disguise, and the whole family ran away. The next day, the enemy withdrew. He and his family came home from the mountains, so hungry that he suddenly thought of a fat sheep in the bucket. So, the sheep was fished out and cut with a knife. It turned out to be cooked food. The whole family used it to satisfy their hunger. They thought mutton was delicious and had no fishy smell. Since then, he has done the same thing, making warm soup mutton and selling it in the market, enjoying a high reputation everywhere.

The method of making mutton with warm soup is to choose the best goat, bleed and slaughter it, remove hair and viscera, put the whole lamb into a pot, scald it with boiling soup for several times, quickly put it into a wooden bucket, then pour a proper amount of boiling water, submerge the whole lamb, cover the bucket, take it out the next day, and cut it into four categories: neck meat, waist meat, leg meat and miscellaneous meat. Before eating, cut the mutton into thin slices with a sharp thin blade and put it on a plate with Jiang Mo, garlic slices, old vinegar and soy sauce. It tastes so good that you will never get tired of eating it. Foreign tourists come to Putian, all want to taste this delicious food, so they are glad that you have come.

Chaetomium rubrum

Haematococcus sp. is an algae which is produced in waters near Meizhou and Rinan Island in Putian. Brown-red color, fine as hair, rich in calcium and multivitamins. Because of its delicate texture, softness and excellent taste, it has become one of Putian-style snacks. Its growth requires high environmental conditions and is suitable for breeding in calm, moderate water temperature and unpolluted bay waters, so its yield is not high, just like Nostoc flagelliforme on the plateau.

After collecting and processing, Haematococcus can be divided into dry products and wet products. The dried product is dry and can be stored for a long time. Wet products are generally salted and packaged in ceramics or glassware. Before eating, dried products are generally brewed with boiling water and restored with various seasonings. Wet products should be scalded with water and washed clean. It is best to add sesame oil or cooked peanut oil to Haematococcus, and the fishy smell of animal oil will affect its quality.

The special taste of Haematococcus is irreplaceable by other foods. Anyone who has tasted it will have a deep understanding and will never forget it.

Pocket small intestine money tablet

Among the varieties of Puxian-style snacks, the string of small intestine money chips has long enjoyed a good reputation. The pig's small intestine was originally a very humble thing. After skilled processing and careful cooking, laymen can't recognize what it is made of, but praise this snack for its special taste and strange shape. The plate is cut into thin slices like money, and several levels of the finance department are even and distinct. Try the entrance. The meat is thick, crisp and delicious. If the host doesn't introduce it, no matter how you guess, you won't think that this is a pig's small intestine.

The so-called string of small intestines is to turn a pair of long pig intestines upside down, wash them with starch and salt, and then clamp the front ends of the small intestines with bamboo chopsticks. After repeated slaughter and exhibition, it was wrapped into a solid ring the size of a silver ring. This kind of treated small intestine is put into a pot, stewed with slow fire, fished out and put on a clean plate. Before eating, it is cut into small pieces like pennies and decorated with patterns. In Puxian folk, this dish is usually sold in deli, which is delicious as a meal or side dish.