Back to the topic: of course I prefer flatbread!
How many ways are there to eat flatbread in Fujian?
Listen to me -
Foreigners can't tell the difference between flat meat, flatbread, and meat swallows.
The distinction between flat meat and flatbread is not too obvious in the local population. Some people call flat meat flat food, which is not fast-talking, "flat food eaten since childhood is like this", this is their explanation.
Eating a flat meat, first thought of wonton. A mouthful of finely chopped meat filling, perhaps with chopped green onions, which is the flavor of the favorite.
Flatbread is a more finely minced flatbread. In the past, the master of the store in front of the hand hammered meat mud, sweaty hammer out of the texture of the meat clear.
Now, in markets and alleys, there are vendors who pack flatbread, and regular customers take a small bag home.
The skin of the bird's nest is the first thing to be emphasized.
The secret of freshness is to beat the meat with a wooden mallet and mix it with sweet potato flour to make the skin in the freshest condition.
Screenshot from "The Secret of Fresh Taste"
The skin comes out uniformly thick and thin, with the longest traditional handmade skin measuring 12 meters long. Fresh fish and pork are minced and mixed with more complex ingredients, then wrapped tightly in thin bird skin and kneaded into the shape of a periwinkle flower (also known as a "small periwinkle").
Photo courtesy of the internet
There is no set standard for the flavoring of the soup base - flatbread, flatbread with meat, or meat swallows - depending on the dietary preferences of each family.
"Shaxian no Shaxian snacks"
Fujian snacks out of the world, is a bowl of Shaxian snacks. With Lanzhou ramen, cassoulet rice and known as the catering industry, the three bar handle, signs all over the place, densely populated the Chinese version of the map, and even opened to foreign countries.
Sha Xian snacks from obscure street stores to eye-catching global chains, can not be separated from a bowl of soup floating on a few green onions flat food.
There is no "Shaxian snack" in Shaxian.
◎ Shaxian
Sanming Shaxian, this small county all the glory, are in the roadside snack stores. You can't see the chain "Sha Xian Snacks" signboards from here.
Li Ji snacks, playing the signboard of the tourists store, a bowl of flatbread is not imagined in the tourists store level.
◎ Shaxian Li Kee snack
Lianshi with noodles, all Shaxian snacks in the "couples package".
Before going to Li Ji for two days in a row, every time in the crowd crowded order, also can not help but order flat food with noodles.
◎Flatbread with noodles
The flatbread is full of meat filling, tightly stuck to the thin skin of the noodles, seven parts fresh and three parts crispy.
The three cities of Xiamen, Zhangquan and Quan are not that far apart in terms of flat food. There's the flatbread with ground meat, and then there's the Yanpi flatbread.
When it comes to flatbread, many people will think of Miaoxiang. However, the wonderful Xiang flat food, can not replace the Xiamen flat food. In Xiang'an, there is a small food store, but also inherited the previous practice of flatbread.
The minced meat is specially added to the bream seasoning, wrapped in flatbread skin also used swallow skin. There are almost no other flatbreads with the flavor of bream on the island.
The soup is made from pig's skull in a large pot and is flavored with chopped green onion. It's so simple to make and tastes pure.
Many snack bars also have a fried flatbread.
Fujian people love fried food, and crispy fried flatbread is a favorite.
Bite into the crispy fried skin, inside is fresh and fragrant meat filling, it is best to pour a little local sweet and spicy sauce, the people of southern Fujian na, think of such a also greedy.
In Quanzhou, the weight of flatbread in the minds of the people of Quanzhou life, completely lost to the noodle paste. But when you eat with Quanzhou people and order flatbread soup, they add a little vinegar to the soup.
In Quanzhou, the people may take the trouble to cook the noodle paste, but they are a bit indifferent to a bowl of flatbread. That's why the taste of Quanzhou flatbread always seems to be missing some unique local flavor.
The Zhangzhou flatbread is closer to flat meat. In Chen's description, the finely minced meat is wrapped in a noodle crust, a homemade flavor.
Topped with a spoonful of scallion oil, the fat seeps into the soup base, making it rich and flavorful.
Simple and convenient practice, so that flatbread has become Zhangzhou people's " afternoon refreshment ". Renovation, construction sites, help to do the work of the workers, many will pack to temporarily fill the hunger.
Xiamen, Zhangzhou and Quan have their own different cultures, and whether it's flatbread or flatmeat, the flatbread eaten in ordinary stores is almost always the same.
Fuzhou does not eat a lot of flatbreads, mostly meat swallows.
As a celebratory dish in Fuzhou custom, it is said that "no Yan is no feast, no Yan is no year".
◎Photo from the Internet
The skin of the bird's nest is crisp and tender, and the Hong Kong Opera's song "Slip and Slide is like a pig's nest, and a butter tart has no slip and slide" has a little bit of this meaning in it.
Of course, there is also flat food in Fuzhou.
Fuqing Gaiyi Flatbread, a local long-established net red flatbread store, the flatbread in the store is closer to the meat Yan. Inside the crispy skin is a more flavorful meat filling. The small store sells only 4 things: flatbread, meat, eggs, and light cakes.
◎Photo @ orangebuttons
The store is small and crowded, so customers squeeze into the small place and order a bowl of flatbread and a Fuqing light cake. A bowl of flatbread with a Fuqing light cake is a classic Fuzhou set meal.
Longyan is only a few hundred kilometers from Guangdong.
To say that Hakka flatbread is like Guangdong wonton is nothing out of the ordinary.
Longyan Liancheng flat food is the most famous, twice as big as those in Minnan and Shaxian, and the skin will be slightly thicker, so it takes two or three bites to finish one.
◎Liancheng Beef Flatbread
The Hakka people pay more attention to the mellow soup, big bone simmering out of the soup, floating in the oil is not greasy, but rather a strong fragrance. Sprinkled with chopped green onions, pour some freshly sliced beef before leaving the pot, is a serious pot of beef flatbread in the minds of Liancheng people.
"A hundred people have a hundred Hamlets in their hearts."
Fujian people's flatbread, across a village, may eat a different flavor and practice to. To say where the most authentic and delicious flatbread, there is not an accurate and sure answer.
The flatbread cooked with blood from the large intestine is delicious, and the flatbread cooked with sour bamboo shoots in soup is not bad either. In any case, flatbreads with a human touch are the most popular.
In Xiamen, there are still some good flatbreads for you to try.
Copping Hands
I'm glad to answer this question.
Although I'm from Fujian, I prefer dumplings. I usually make dumplings at home to eat.
Hokkien copra, with thin skin and tender meat, is more suitable for soup.
In the snack side to buy a bowl of copious hand, put a little coriander, put some hot and sour, the flavor is also good, I personally think that can not be the staple food, you can occasionally eat.
Compared to the copious hand, dumplings are just more practical.
1. their own home live good surface to wake up on ten minutes. 2. wake up the surface kneaded into a small round ball rolled into a round piece. 3. wrapped with their favorite filling, can be. Pack some more to put in the refrigerator at any time you can eat, no matter fried, fried and boiled are delicious. The main point is that it can replace the staple food. Eat dumplings indispensable aged vinegar, it is a perfect match.
It is my pleasure to answer this question! My point of view, I prefer dumplings ah, because I am from the north, so that the dumplings, then, is a necessary staple, an essential life of a staple ah! Because dumplings are a tradition in the north, they are eaten during the festivals and New Year's Day, which are important holidays. Dumplings are sometimes essential for a family feast. The more you drink the dumplings, the better the wine will be! And then a cup of old vinegar, don't mention how nourishing.
When you are hungry, you can eat anything, Fujian has been to Xiamen. Eat the copy and dumplings are Henan hometown stalls do, are the original flavor. I don't eat out the local flavor of Fujian, most of them are soy sauce flavor. Nowadays, it's hard to get an authentic local flavor when traveling abroad.
I would prefer to eat dumplings, for a northern person, every day to eat dumplings will not get tired, and we eat dumplings to drain the dumpling soup, want to drink soup will be a separate bowl of soup, and the copious hand is with soup, may be due to the North and South region of the difference between a different diet, but the copious hand is also quite tasty once in a while to eat a meal
In Fuzhou, I saw a restaurant written selling "flat food", went in and ordered one, and found that it was wontons! [face]
All delicious, because each has its own flavor
Speaking of buns copious and dumplings which is your favorite to eat? Nowadays, people are really getting smarter and smarter and have more and more ideas. I think there used to be only buns, then there were dumplings, and now there are even copious hands. Although the three of them, the type is the same, but their taste is three flavors, and now seems to be out of a what wonton or what, which can only show that people nowadays are really too creative, I do not know what kind of things will be invented in the future.
These three things then, in fact, is quite convenient, they are both rice and dishes, more delicious than noodles, especially when you do not want to cook when you take out to eat a, but also can be quite hungry and very tasty. So which one of these three is your favorite? I think there are more people who like to eat buns. Baozi practice we are usually steamed, steamed things are dry, and then pick up and eat, I think the taste should be a little better.
Although dumplings can also be steamed, but its main practice is to boil, but when it comes to dumplings, I think it is best to bring fried, fried dumplings how delicious ah. Of the three, only dumplings are the most versatile. You can't boil a bun, can you? So we can only steam it, and that copy hand, I have not eaten the copy hand that is steamed, or fried.
It seems like there are more people who like to eat dumplings. But it depends on his practice, I do not like to eat dumplings, probably because it is the reason for the filling of the bread, I used to quite like to eat, but I now think, those schools are all mushrooms, eat a little uncomfortable. Although it is also a very light kind, but compared to dumplings, I prefer to eat copra.
There is only meat and scallions in the dumplings, and the scallions are not much, all meat, although there is a lot of skin and very little meat, but I like to eat this kind of feeling. The Dumpling is very suitable for those who don't like to eat spicy or can't eat spicy people to eat, because it is very light, but the flavor is also very good. Dumplings inside is put a lot of seasoning, in fact, these two flavors are completely different, and dumplings are filled with much more seasoning than the copious hand filling.
Said so much we talk about the buns, I just said like to eat buns should have a lot. Why do you say so? Because the skin of the bun is very good, like we eat the kind of copy and dumplings, it's skin is very rigid kind, but the skin of the bun is after fermentation, eat up the taste is really different, and it is inside the meat I do not know if it is because of steaming out of the reason, the feeling is to be much better than the dumplings inside the to be tasty.
Spicy copious hands, in the 1940s, when the Chunxi Road ''thick flower tea house'' Zhang Guangwu and a few other fellows to discuss the joint venture to open a copious hands store, take the name of the store on the harmonic ''thick'' word sound, but also to take ''dragon and phoenix'' meaning, and, as a dragon's heirloom, the children and grandchildren of the Chinese endless, the cause of the generation will also be passed on, always thriving, and so named ''Dragon copious hands''. ''Dragon copious hands''. The name ''Dragon's Hand'' is the special name of Sichuan people for wontons, and the name of Dragon's Hand. Chengdu's ''Dragon Dumpling'' was opened in 1941 in Chengdu's Yuelai Field, moved to Xinji Field in the early 1950s, and then moved to the southern section of Chunxi Road in the 1960s, with a history of more than 60 years so far. The main characteristics of Long Dumpling are: thin skin, tender filling and fresh soup. The skin is made of special flour with a few ingredients, rubbed and kneaded slowly, and rolled into a translucent shape that is ''as thin as paper and as fine as silk''. The meat is tender and smooth, and the flavor is delicious. The original soup of Longbei is made from the meat of several parts of chicken, duck and pig, which is stewed and simmered slowly. The soup is white, thick and fragrant.
Ingredients: pork filling, wonton skin, fresh shrimp, wood ear vegetables, green onions, ginger, seasonings (salt, vinegar, soy sauce, sugar, sesame oil, cornstarch, chili oil, pepper, MSG, shrimp)
Operating steps
1, a small bowl of fresh meat filling.
2, green onions, ginger finely chopped, yards on the meat mixture.
3, add salt, soy sauce, monosodium glutamate, a little cornstarch and moderate water.
4, the water should be added to the meat mixture in small amounts in turn, stirring along a place, wonton filling is ready.
5. Take a copy of the skin, scoop into the appropriate amount of pork stranded meat.
6. Fold it in diagonal direction and wrap the meat filling together.
7. Then fold the left and right dough tips to the center and pinch tightly! A small wonton is wrapped.
8. Wrap all the ravioli in turn.
9. Take an empty bowl, mix a little bit of salt, a spoon of soy sauce, half a spoon of sugar, a spoon of balsamic vinegar, a spoon of chili oil, half a spoon of pepper powder (pepper oil), a few drops of sesame oil, sprinkle with chopped green onion. Sit in a pot of water, boil and roll, first scoop out some poured into the bowl of seasoned juice, made into a material bowl.
10. Then under the wontons, high heat and boil, to 7 mature, under the wood ear vegetables slightly hot.
11. Throw in fresh shrimp that have been treated with shrimp threads in advance, and wait for the shrimp body to turn red in color.
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