1, Jiang Ji Fish Slices: As long as you are from Fuding, you all know that Fuding has an old shop, Jiang Ji Fish Slices. Jiang Ji fillets were established on 1940. Since the founder Jiang Shenggan, the old shop has gone through more than 60 years. The old shop has moved away, but the old one is still loud and clear. What hasn't changed is quality and reputation, and a steady stream of customers.
Fish fillets, also transliterated as fish soup in the local area, are a kind of snacks widely circulated in the local area, and there are no fewer than dozens of snack bars in the urban area. In the fierce market competition, the long-lasting Jiang Ji fish fillet shop is inseparable from its excellent materials selection and fine workmanship. Ginger fish fillets have been handed down for three generations, and now the head of ginger always keeps in mind the ancestral craftsmanship and heritage to ensure excellent quality. He buys fresh fish every morning, even salt, sugar, ginger, cassava flour and other condiments himself. His fish fillets are handmade, fresh fish are peeled and pricked, clean meat is taken and chopped hard, Jiang Mo removes fishy smell, and salt, sugar and monosodium glutamate are added in proportion. Rub the fish and seasoning together by hand until the fish is elastic. Rub your hands quickly, or the fish will lose its original flavor when it is hot. Finally, add cassava flour and a little ginger, onion and water, and stir well. If necessary, knead into small pieces and put them into the pot. Jiang Ji fish fillets are fragrant and have teeth, which are tender, smooth and refreshing.
As an old brand of Fuding, Jiang did not limit his products to the single variety of fish fillets. With years of practical experience and according to the tastes of customers in Zhejiang and Fujian, he has made new varieties such as fish balls and swallow balls. His first bite of hot and sour soup was a must for Fuding. At present, Jiang Ji Fish Slices has two branches in the urban area.
2. Fish fillet soup: first, mash the lean meat of fresh fish, mix it with sweet potato powder, monosodium glutamate, salt essence, white sugar, a little Jiang Mo and edible alkali, put it in a pot and cook it, then cut the unique nine-layer glutinous rice balls (a kind of glutinous rice balls) into small strips and put them in the same pot for a while. In this way, the taste of fish penetrates into the kway teow, and the taste of kway teow is absorbed by the fish fillets. Add a little pepper and rice vinegar, it tastes delicious and refreshing. Fish fillets are tough and crisp, and the rice crust is soft and waxy. It tastes both soft and hard and has a unique flavor.
3. Silver Cup Steamed Cake: Silver Cup Steamed Cake has a long history in Fuding, and it is difficult to trace back to its source. In my childhood memory, it was a temptation to satisfy my appetite and thirst. Steamed cakes, as the name implies, are steamed cakes. This delicious and cheap snack can only be found in the streets of Fuding, and it is very beautifully made. It takes three meters, that is, a certain proportion of mixed rice, glutinous rice and japonica rice as raw materials, which can be of great learning. According to reports, the steamed cake made with bibimbap tastes too rough; Using glutinous rice alone is too soft and sticky; Made of three rivers of rice, it is soft, suitable and elastic. Soak Sanhe rice for one night, grind it into powder, and dry it until it is 80% dry. The tools for making steamed cakes are also unique. A little aluminum pot was placed on top of a small coal stove without a cover. Put a flat aluminum plate on the pot, and a round mouth with a diameter of about 8 cm is opened in the center of the aluminum plate. The traditional practice of steaming cakes is to put a conical aluminum cup with a hole in the bottom on this round mouth. But now what you see in the street is mostly replacing aluminum cups with bamboo tubes. Tie the bamboo tube to the round mouth on the top of the pot, put it in a perforated aluminum plate, spread a layer of gauze, scoop up two or three spoonfuls of ground three-in-one powder and spread it flat. According to personal taste, sprinkle a layer of osmanthus brown sugar or sesame white sugar, and then spread a layer of rice flour. Most stall owners fold two bamboo tubes at a time, just like a steamer. Aluminum pot put the water on a small fire and heated it continuously. The steam rose slowly from the round hole on the top of the pot, which took about three to five minutes. Fresh and delicious. The pusher skillfully took down the bamboo tube and poured it out. The steamed cake with a thickness of about 2 cm, moderate aroma, white and crystal clear, soft and elastic was made. Steamed cake, steaming, light bamboo flavor is the best. However, when eating, you have to work hard. Heat the sweet-scented osmanthus brown sugar or sesame white sugar stuffing in the middle into sugar oil, and be careful to burn your mouth. Many people in Fuding who travel far away especially like steamed cakes as a snack to solve homesickness.
4, Babao taro mud: taro mud is one of the traditional sweets in Fujian cuisine! Among them, Fuding's eight treasures taro paste is the most authentic. Its reputation is closely related to its material selection. Fuding Babao taro paste is selected from Fuding native products? Fuding taro, a provincial famous brand agricultural product. Fuding taro is famous for its big size, loose texture and delicious taste, and it is the top grade of making eight-treasure taro paste.
This dish is delicate, soft and sweet. It looks like a cold dish, but it will burn your mouth. It has a unique style. It is auspicious and festive, and there are many such dishes at the banquet. There is an anecdote about its fame. In the 17th year of Qing Daoguang (AD 1839), Lin Zexu went to Guangzhou as an imperial envoy to ban smoking. In order to mock China officials, British and American consuls specially prepared western-style cold dishes in an attempt to embarrass Lin Zexu while eating ice cream. Afterwards, Lin Zexu hosted a banquet to thank him. After several courses of herbal tea, a plate is dark gray and shiny, dark brown and smooth, and does not give off heat, like a cold dish. A foreign consul scooped up a spoonful and sent it to his mouth. His eyes were so hot that other guests were stunned. At this time, Lin Zexu casually introduced that this is a famous dish in Fujian, China, called taro.
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