The characteristic culture of Pucheng County includes the production skills of Dangui tea, paper-cutting in Pucheng, puppet show, folk guqin in Pucheng, and Pucheng Lantern Festival.
1. Production skills of osmanthus tea: Pucheng people not only love and appreciate osmanthus, but also create a series of cultural activities related to osmanthus, such as incense food, production skills, traditional customs, garden art and literary works. The most distinctive one is osmanthus tea (osmanthus honey bubble.
2. Pucheng paper-cutting: Pucheng folk paper-cutting has a history of 1000 years. From generation to generation, it has become a custom. Up to now, every township (town, street) in the county has paper-cutting experts, and there are more than 100 elderly people over 60.
3. Muppet puppet show: It has a history of more than 300 years. From the Sui Dynasty to the Ming Dynasty, the performances were performed in order, and the contents were all historical stories of various dynasties, so it was called Chuanzi.
4. Pucheng Fujian Guqin: The founder of Fujian Guqin is Zhu Fengqi. Zhu, whose real name was born in the fifth year of Qing Jiaqing (1800), was born in Pucheng, northern Fujian. He wrote an immortal work on the theory of guqin, "With the Music of Guzhai".
5. Pucheng Lantern Festival: As the Lantern Festival and Lantern Festival originated from folk lanterns, they played an important role in the series of activities of New Year's Day celebrations, meeting the entertainment needs of the people to a greater extent, thus standing out from the whole rural folk activities and becoming one of the folk art forms loved by the people.
Is there any delicious place in Pucheng?
Pucheng county is located in the northernmost part of Fujian province, at the junction of Fujian, Zhejiang and Jiangxi provinces. In food culture, it may be diversified because of its unique geographical location. Here are some delicious places in Pucheng that I have compiled. Welcome to reading.
Seven-layer cake
Seven-layer cake: the cake is divided into seven layers, with bright color, tender, smooth and sweet, elastic and suitable for all ages.
Practice: 1. Soak the late rice in clear water for 2 hours, wash it, take it out, drain the water, add water and grind it into pulp, then add alum (add water and stir, leaving white pulp for later use. Grind gardenia into pulp and stir it into yellow pulp. Put brown sugar into a pot, add water and boil it with low fire to form a viscous liquid, filter out impurities, take it out and let it cool. 2. Add water to the pot and bring to a boil. Put it on a steamer, spread clean gauze in the cage, put it on the aeration plate, scoop in white pulp and steam for about 8 minutes, and steam it again, with the same amount and time. Then scoop in the red pulp for 20 times, each time about 350g, steam for about 10 minute for the first 5 times, and steam for about 15 minutes for the next 5 times. After the red pulp is steamed, spoon 50g of white pulp and steam for about15min. Then scoop 500 grams of yellow pulp in three times and steam for about 15 minutes. When it is completely steamed, the steam water will dry. Take it out and air it for about 2 hours. Spread peanut oil on the cake surface, pour it on the chopping board, turn it over and put it on another chopping board, then spread peanut oil and cut it into triangular pieces. When steaming in a cage, steam quickly with boiling water. When eating, take a small piece and add seasoning to eat.
Fried lamp
Fried lanterns, because of Songxi dialect, some people will call it "fried jujube". I believe friends in Songxi will be familiar with it. Its mold is like a lamp. First, cover the iron lamp with handle with a layer of rice paste as the skin, then put the mixed stuffing of shredded radish, shredded auricularia, shredded mushroom and minced pepper on it, and then pour a layer of rice paste. Soak it in hot oil and fry it. It's crispy and spicy. Eat it when the street stalls are fried.
Meat Yan
Meat swallow is a famous traditional food in Pucheng, which is fine but not greasy, soft and crisp, fresh and palatable, just like bird's nest, and has a vegetarian flavor.
According to legend, in the Southern Song Dynasty, Zhen gave a banquet in Pucheng, and Lin Arong, the accompanying chef, asked Xu Dao, a temporary chef, to make fish balls. Xu mistakenly heard that it was meatballs, so he chose lean meat and mashed sauce powder. Lin is helpless, just even it out. As thin as flesh, the color is crystal clear, and it tastes like bird's nest. Since then, Pucheng, Fuzhou and other places have followed suit and called them meat swallows and swallows.
Pucheng swallow skin is made of fine materials. Fresh lean meat is mashed with a wooden hammer, sprinkled with potato powder to synthesize hard blanks, and repeatedly rolled into thin sheets with a round wooden stick, as thin as paper. After folding, cutting and drying, cutting into filaments is called "swallow silk" and cutting into thin slices is called "swallow skin". The best quality swallows' skins are about 0/20 ~130 pieces per catty, each piece is the size of a tofu block, white and thin, intact and without flour.
Muxi tea
Osmanthus fragrans is commonly known as Osmanthus fragrans, including safflower (Osmanthus fragrans) and yellow flower (Osmanthus fragrans). Osmanthus tea is a unique local food in Pucheng. The preparation method is relatively simple. In Mid-Autumn Festival, red sweet-scented osmanthus with bright color and strong fragrance is selected, and the silt is removed by sieving, and then the impurities such as dead branches and broken leaves in sweet-scented osmanthus are removed by careful selection. Wash osmanthus fragrans and put it in a pot. First, boil the water in the pot until it is nearly boiling. Then, put osmanthus fragrans in hot water for a while, take it out and let it cool. Then, pour it into cold water and let it stand for several hours. Finally, rinse it once with cold boiled water, drain the water, squeeze out the water, add sugar in proportion, and fully stir and mix. Then, it becomes honey osmanthus fragrans, sealed and canned, and put it in a cool and dry place for later use.
Pucheng is rich in osmanthus. During the Spring Festival, hospitable hosts, whether urban or rural, will hold fragrant osmanthus tea to entertain guests as a good wish. Put a spoonful of honey money into white tea, pour it into boiling water, gently stir it with a small silver spoon with petals, and savor it. The fragrance and sweetness filled the whole heart.
Tofu pill
Tofu balls are a traditional snack in Pucheng. Its processing method is more refined. Put a proper amount of refined salt into tender tofu, mash it into paste in a bowl, then wrap it with meat, scoop it out one by one with a spoon, put it into a noodle bowl, shake it into pills, and cook it in a pot.
Boil soup with trotters, bones and dried cuttlefish. When the pills float on the surface of the pot, you can go out of the pot. Add chopped green onion, monosodium glutamate, sesame oil, fresh fragrant powder and other seasonings, and serve. Tofu balls are shaped like olives and white as snow. They are delicious and economical snacks.
Long summer meatballs
Long summer meatballs, which have been circulated for thousands of years, are traditional delicacies in Pucheng. Long summer is the turn of spring and summer, and the temperature is rising gradually, which is the busy season for farmers to transplant early rice. Every family eats "long summer meatballs" on this day.
"Long summer balls" are made by grinding rice into gouache, pressing it dry, rubbing it into balls, and cooking it with shredded pork, shredded bamboo shoots and mushrooms. It tastes very delicious.
Loach and tofu
It is said that loach has two nicknames for cooking tofu, one is "Buddha jumping over the wall". It means that loach is regarded as Buddha and white tofu is like a wall. At first, just put cold water and tofu in it. When heated, the loach struggled desperately in the pot and jumped on the cooler tofu, hence the name. There is another one called "Autumn in Han Palace". Think of white tofu blocks as palaces made of white marble. After heating, some loaches will get into soft tofu, hence the name.
Main features: spicy taste, delicious soup, unique fragrance due to the addition of mint and cinnamon leaves, which is not available elsewhere.
pastry with jujube paste filling
Jujube is still very common in Shan Ye, Fujian, and its fruit was our favorite when we were young. When the dates turn yellow, we will be greedy. Ripe Zizyphus jujuba fell off, so we picked it up. It was round and sweet at both ends, so we stayed to eat it. It was slippery, sour and a little milky.
Some sour jujubes are made into sour jujube cakes, which are sour and sweet and appetizing. When making jujube cakes at home, cook and peel the dates, put them in a bowl, stir them with chopsticks, remove the core and hang them on the board. Ziziphus jujuba peel that is not used when making jujube cakes can also be dried. When eating, put some seasoning to steam it soft, but it is a snack that children like.
Songxi gourmet
Songxi County, located at the junction of Fujian and Zhejiang, southeast of Wuyi Mountain, is a characteristic small county in the northern mountainous area of Fujian Province, with rich cultural and historical background and accumulation.
In ancient times, there were many Qiao Song along the banks of the river, which was known as "a hundred Marie Laure Gigon shadow streams", hence the name Songxi. Now, let's learn about local traditional foods, such as Songxi Jiao Xiao, Songxi Pancake, Songxi Dream Pill, Seven-layer Cake and Fried Lantern.
Songxi Jiao Xiao
Jiao Xiao in Songxi is a special snack in Songxi. Jiao Xiao, formerly known as "Pi", is used to commemorate the famous Yue Fei. Because Songxi people cut it into small pieces before serving, it is simply called "small horn". "Jiao Xiao" is a famous dish in Songxi, with a history of 8900 years.
When making, first chop the fat white into meat paste with double knives, and then mix the flour, sugar and meat paste into stuffing. Then, beat the duck eggs into egg liquid and bake them in a pot into an "egg skin" with light yellow and tender color and as thin as spring cakes. Then the mixed meat stuffing is made into square strips with egg bags, neatly placed in a steamer with gauze at the bottom, and steamed over high fire. Nowadays, it is no longer difficult to eat small horns. The production technology of the small corner has also been constantly renovated and improved with the changes of everyone's taste. Slice, dip in egg liquid and fry, it feels more crisp.
Steamed pine creek horn is amber, golden yellow after frying, cut into diamonds, placed on a plain white porcelain dish, decorated with a few small flowers, and the faint fragrance comes to the nose. My partner and I resisted the desire to have a big meal and took a small bite carefully. Loose and soft, fragrant and sweet, it melts in the mouth, and you can't eat the greasy feeling of fat meat at all. After frying, the egg skin is more crisp, and it is crispy outside and tender inside.
Songxi pancake
Songxi pancake is also called Songxi Spring Roll. It is made of dough and stuffing, crisp and unique in flavor.
Raw materials for making Songxi pancakes:
Flour, mung bean sprouts, leeks, lean meat, bamboo shoots, mushrooms, carrots, dried bean curd, etc.
Making method of Songxi pancake:
Dough: Knead the dough, then spread it on a hot pot by hand, not too thick. When cooked, the thin flour cake is the dough of pancakes.
Stuffing: Wash mung bean sprouts and leeks, cut lean meat into small pieces, and wash and shred bamboo shoots, mushrooms, carrots and dried tofu respectively. Put oil in a wok, add bamboo shoots, mushrooms, carrots, dried bean curd and mung bean sprouts, stir-fry for a few times, then add water, salt, sugar, thicken, add monosodium glutamate and let cool. Put the prepared stuffing into the dough and roll it into a tube. You can eat it.
There are also rolls that are fried in the oil pan with slow fire, which are crispy and have a unique flavor.
Songximeng pill
There are many famous snacks in Songxi, such as the little corner of Songxi mentioned earlier. However, I believe many people are not familiar with Songxi Mengwan. Mongolian pill is a kind of dessert that locals prefer to eat. Mongolian medicine tastes soft, and you can't stop after tasting it.
Specific practice: stir fern powder, sugar and lard, knead into eye-sized balls, and steam cooked food.
White bean jelly
It's a local summer snack. In high school, reporters often go to the stalls to eat white bean jelly after school, which is especially cool. White bean jelly tastes like tortoise jelly, and the raw materials are fairy grass, which is similar to the taste of ceramium eaten in rural hometown.
The process of making white bean jelly is actually very simple. Just add starch or rice soup, potato powder and a little edible alkali to Cao Xian juice, put it in a pot and stir it until it is paste, then put it in a basin and cool it, then add sugar or honey according to personal taste, or add a little mint powder to eat.
Dingbian paste is a famous traditional food in Pucheng. How to make it soft and crisp at home?
Everyone should know that there are many food stalls in Fuzhou, and there are also many traditional foods. There are many snack bars here. Everywhere you go, you can see 89+ 10 with fixed edge stickers and this. The fixed-edge paste is really delicious, and it is also being made. Good, so what can we do at home to put this famous traditional food in Pucheng? The edge paste is delicious and soft and crisp. In fact, we know that edge stickers are also called edge stickers. He is a famous snack in Fujian province, and it is also a famous feature. Fuzhou pot paste usually needs to be eaten with fried buns such as oyster sauce, shrimp, crispy fish and fried dough sticks, which is also called local breakfast. This delicious food has spread to Hainan and Taiwan Province province.
So how to make it more delicious when cooking? Actually, there are many ways. We need it when we do it. Get the ingredients ready, and then we need to start adding some. Things, at first. We can do it. Eating fried dumpling actually has another meaning, that is, remembering national heroes and patriotism. Mainly after the cauldron is heated, the ground rice slurry is handed over along the cauldron 1 circle. When the rice slurry turns milky white at the edge of the cauldron, it is scraped into the cauldron with a spatula, and seasonings such as mushrooms, shrimps and onions are added. The fried dumpling made in this way is very soft, crisp and delicious. In addition, when you need to pay attention, you must eat pot stickers. Eating with other things, there are many different ways in different regions. This method is very simple and practical. This can also make the edge paste more delicious and sweet.
It is worth noting that everyone must match some other foods. In this way, with pot stickers, our food can be more delicious, crisp and tender, and the taste will be better.
How much do you know about northern Fujian cuisine?
Northern Fujian is located in northern Fujian, bordering Jiangxi and Zhejiang provinces. Surrounded by green mountains and green waters, it is my lovely hometown. Today we will talk about the food in northern Fujian.
The first thing that appeared was Jian 'ou salted duck, light cake and the bottom.
Jian 'ou is a city with a large population. Although the folk customs are tough, there are many delicious foods. It seems that rough men also like to eat!
Jian 'ou salted duck is a famous brand of traditional pickled poultry products in China. Together with Nanjing salted duck in Jiangsu, Jianchang salted duck in Sichuan and Duck Nan'an in Jiangxi, it is called "the four salted ducks in China" and is deeply loved by people.
Shaped like a flat turtle, it is yellow and tender, and the meat is thick and delicious. The cooking method is simple, and it can be eaten by washing, dicing or frying, or steaming and stewing with old wine.
The history of Light Cake starts from War of Resistance against Japanese Aggression, Qi Jiguang. During the Jiajing period of the Ming Dynasty, Qi Jiguang, an anti-Japanese hero, led an army into Fujian to chase the enemy. It rained for several days, so the army could not fire. Qi Jiguang ordered to bake one of the simplest cakes, string them together with hemp rope, and hang them on soldiers as dry food.
The method of making light cakes is to mix the dough, cut it into pieces, knead it into a round shape and flatten it, then brush it with water and stick it on a charcoal stove for barbecue. Nowadays, light cakes also follow the trend, with various styles, such as meat stuffing, chopped green onion and sweet. A bite, fragrant and crisp, makes people relaxed and happy.
It's a basic dish. The method is simple: boil the fat into oil residue for later use, put a bowl of thick potato and egg soup on it, and then sprinkle the oil residue on the soup surface. Put a spoonful into your mouth, the oil residue is crisp and dry, and the egg soup is soft. It's a perfect match
Pucheng osmanthus honey is also a famous food in northern Fujian.
Pucheng is the hometown of Dangui, China. In addition to watching osmanthus, Pucheng people also make osmanthus honey from osmanthus. Every autumn, Pucheng osmanthus flowers are everywhere. Farmers shake it off, wash it, dry it, mix it with honey, can it, and let it stand for several months before eating it.
Drinking sweet-scented osmanthus honey is also a kind of enjoyment: scoop a spoonful of Huang Chengcheng honey into a transparent glass and brew it with boiling water, only to see the small sweet-scented osmanthus in full bloom and bright red. If the honey is not completely melted, gently stir it with a small silver spoon with a long handle. A delicious taste is really memorable and refreshing!
Besides sweet-scented osmanthus honey, jujube cakes in Pucheng are also famous. Pucheng Zizyphus jujube cake is made from wild Zizyphus jujube by peeling and coring, adding sucrose, concentrating in a copper pot and naturally air-drying. Transparent color, beautiful as amber, sweet and sour.
Nezha of Shaowu tastes sweet, but he still wants to eat it.
The streets and alleys of Shaowu are full of Nazareth. Even in Guangze County next to Shaowu, people often push carts and shout along the street: "Shaowu Nezha, Shaowu Nezha." Shaowu's most famous restaurant in Nezha is Gouziling, which is crowded with people every day.
To make Nezha, you must first pick Fraxinus mandshurica. During the Qingming Festival, the fields are full of fresh and tender green water songs, which make the pickers be elated. Picking Fraxinus mandshurica, washing, drying in the sun, kneading, and packaging.
Every holiday, almost every household in Shaowu countryside will be a Nezha. Mothers get up at five o'clock in the morning, steam a bucket full of rice, and then it's their turn to play. They poured rice and manchurian ash into a stone mortar and beat them with a rice hammer until the rice and manchurian ash were beaten into gray cakes.
When fathers are busy, mothers are still not idle. They quickly cut pork belly, mushrooms, fungus, dried bamboo shoots and beans into small pieces, stir-fried them with strong fire, and waited for them to be wrapped for later use.
After the glutinous rice cake was mashed into mud and the brewed vegetables were fried, the whole family began to make glutinous rice cakes.
First, put some beeswax on the palm of your hand to prevent sticking, then knead a mass of rice cake, knead it into a bowl shape, and add stuffing, which can be sealed or not kneaded into a jiaozi shape.
Mother always makes the most beautiful and neat Naza, while father's is a little rough, while the child's is very strange, staggered and different in thickness.
After kneading 20 pieces of Zanba, you can steam it in the pot.
After the rice cake is steamed, mothers will first put a bowl on it and let their children take the altar to show their respect for their ancestors. Then bring a bowl to the neighbor's house next door to show harmony.
The sole of the foot is also one of Shao Wu's special snacks. The method is to mash japonica rice, add some edible alkali, knead it into small pieces, and then pinch five small pieces together to look like human heels. After the soles of the feet are steamed, mix in the hot sauce and shallots. The entrance is soft, mixed with onion and alkali, and has a unique taste.
Shaowu's most famous sole shop is the one behind the technical school. Although there are no signboards, small places and few tables, there are no fewer than ten people waiting in line every day, regardless of the cold and heat. At eight o'clock in the morning, the shop closed. I have only eaten once in these years.
Besides Jian 'ou, Pucheng and Shaowu, there are many delicious foods in other counties and cities in northern Fujian.
Nanping is near Fuzhou and tastes similar to Fuzhou. There is a local specialty snack-soybean milk powder, which is to pour soybean milk into the cooked powder. It's wonderful to drink soybean milk while eating powder.
The smoked goose in Gu Lan, Wuyishan is also good, salty and spicy. Friends who like spicy food can try it.
Wen Zi, which is glossy, is similar to Nezha in Shaowu, except that the water koji used for Nezha is dry, while the water koji in Wen Zi is fresh.
Speaking of which, honey, are you drooling?
"Meat swallow is a famous traditional food in Pucheng. How to make it soft and crisp at home? "
Guide: People who like to eat delicious food are also very familiar with local special snacks, and it can be found that many people often like to taste some delicious food at tourist attractions when traveling. This is also to meet your inner needs, so how much do you know about this food? By consulting relevant information, we can find that meat swallow is a famous traditional food in Pucheng, so if you want to cook it at home, the steps are actually quite simple. First, you need to prepare the materials. Secondly, if you don't know how to do it, you can search on some short video platforms or Baidu to find out how to make it, which will be particularly detailed.
Prepare materials
By consulting relevant materials, we can find that the preparation of materials is very simple. First of all, pork is needed, so the amount of meat used needs to be measured according to how many people are in the family. Secondly, you need to prepare yam. Only half a yam is needed. The flavoring agent needs salt, vinegar and soy sauce. If you want to add flavor, you can buy a small dish of swallow skin.
operation sequence/order
The operation method of making meat swallows is also very simple. First, the pork needs to be cleaned and cut into pieces, then the yam is peeled and chopped, then the onion is cut into pieces, and then it is put into a blender and stirred into a paste. Next, put some oil in the pot, then heat it slowly, pour in the onion and garlic, then stir fry and then pour in water to heat it. You can add a little salt and chicken essence, and then it will be fine. Prepare the skin of the meat swallow, wrap some meat stuffing, and then cook the peeled meat stuffing in water.
special flavour
I believe everyone knows that different people have different tastes, so you can adjust some sauces according to whether you are light or heavy. You can put the cooked meat stuffing into your own prepared soup, which is very satisfying and tastes good. After all, I made it myself.
Write a composition about the specialties of Pucheng, Fujian.
Pucheng snacks have a national civilization, and many special snacks have a history. I love Pucheng and I love Pucheng snacks. Come and try Pucheng's special snacks! The first is "Meat Swallow", which is a famous traditional food in Pucheng. Good, but not greasy. Rou Er is crispy and delicious, just like bird's nest, and it has a vegetarian flavor. It is an essential dish in the wedding, funeral and festive cage seats in this county. Legend has it that when Pucheng, a prisoner in the Southern Song Dynasty, visited the grave, Zhen Dexiu gave a banquet. Lin Arong, an accompanying chef from Fuzhou, told his cousin Xu Dao fish balls, which was mistaken for Dao meatballs, removing lean meat and Dao sauce. After flattening, shredding and ripening, the color is crystal clear and the taste is like bird's nest. Since then, Fuzhou, Pucheng and other places have been copied and named "Meat Swallow". Then let's try "Tofu Pills", which is a unique traditional snack in Pucheng. It is shaped like an olive, and its whole body is as white as snow. After the five flavors of soup are mixed, a spoonful of granules, even soup, is chewy and has the feeling of swallowing. It is a delicious and economical popular snack. Tofu balls are the first choice for people to have breakfast in the morning and supper at night! It is also a secret of Pucheng that it can't be eaten anywhere except in Pucheng. Not everyone can do it. Accustomed to eating meat dishes, let's try "yellow alkali _", commonly known as rice _, which is a local specialty in Pucheng. Now the town has changed to grinding, but it still maintains its original flavor. It is an annual courtesy gift to give rice to each other in the twelfth lunar month. Generally, there are three cakes, big and small, and paper-cut or red paper strips are attached to show affection. There are many Pucheng snacks that I can't name. It's all to make you feel it in your dreams. After listening to me so much, is it drooling? Hee hee, people eat for the sky, snacks are in Pucheng, enjoyment is in Pucheng, happiness is in Pucheng, my friend, if your next destination is Pucheng, remember to taste Pucheng snacks, and don't leave any regrets.