Shacha Noodles

When it comes to the representative snacks of Xiamen, Shacha Noodles undoubtedly ranks first. Compared with bamboo shoot jelly and pancakes (many Quanzhou friends will say it originated in Quanzhou), it is the most representative Xiamen food. When traveling to Xiamen, if you don’t have a bowl of Sha Cha Noodles, it’s like your trip was in vain.

Friends who have been to Southeast Asian countries will feel that the taste of Sha Cha Noodles is very close to the Malaysian laksa, and the reason for Sha Cha Noodles is also related to this. The flavor is rich, but Xiamen's sand tea soup often has a bit more peanut flavor. There is also a story of filial piety hidden behind this bowl of noodles.

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Jeopard Bamboo Shoots

This may be the most controversial snack in Xiamen, and it is also called a "dark cuisine" by tourists. Although frozen bamboo shoots cannot be regarded as a snack native to Xiamen, it is widely popular in Xiamen. Many tourists who first come to Xiamen may think that when they hear the word "tu bamboo shoot jelly", it is something ordinary like jelly. Some people even don't know what the "tu bamboo shoot jelly" is when they see the real thing. But as soon as it is introduced that it contains sandworms, many people are afraid to eat it.

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According to legend, the originator of soil bamboo shoot jelly is our national hero Zheng Chenggong. When Zheng Chenggong was hoarding troops in Xiamen, there was a period of time when there was a shortage of food and grass. Zheng Chenggong, however, managed the army strictly and insisted on not accepting any funding from the common people. The garrison was located very close to the beach at that time. The soldiers went to the beach to dig out a large number of "earth bamboo shoots", but Zheng Chenggong only ate soup made from earthen bamboo shoots every day. Zheng Chenggong, who was worried about the country and the people, often forgot to eat in order to regain Taiwan as soon as possible, and his soldiers often had to reheat native bamboo shoot soup. One day, Zheng Chenggong didn't want his soldiers to warm it for him, so he ate the frozen bamboo shoot soup directly. Unexpectedly, it tasted better than the bamboo shoot soup. Zheng Chenggong accidentally invented the frozen bamboo shoot soup! This practice gradually spread, and later generations continued to improve the production methods and seasonings, forming the now well-known bamboo shoot jelly!

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In fact, the scientific name of the "black earthworm" used to make bamboo shoot jelly is Corycosta elegans. It is not the commonly known sandworm. It is found in the coastal areas of Fujian and Zhejiang. It is produced on coastal beaches in some areas. During the production process, it needs to be soaked and cleaned first, then crushed to spit out the impurities in the stomach, then boiled over high heat to get a gelatinous form, and finally cooled and formed. "There are winter worms in the mountains and star worms in the sea" reflects the extremely high nutritional value of bamboo shoot jelly.

Good bamboo shoot jelly does not add additives such as gelatin, which will melt away if left for a long time. Therefore, this delicacy must be eaten while it is cold. The gel is elastic and the bamboo shoots are crispy and refreshing. Many tourists I didn't dare to eat it once I saw it, but after I tasted it, I fell in love with it.

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In southern Fujian, if there is a "big dish" that can be eaten in the streets and alleys and in ordinary people's homes, it must be pancakes. Of course, where you live, they may call it spring rolls or pancakes. Some people think grandma’s ones are the most delicious, while others miss the taste of their mother’s. A bite of the soft and fragrant fillings in the dough always fills up the pancake, and it’s quick. Can't catch it.

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Every year around Qingming Festival, when the oysters are at their most plump, it is the best time to eat pancakes. Among the various mixed vegetables for fillings, oysters must be added. Others, such as cabbage, carrots, etc., can be added according to personal preferences.

Various dishes are stir-fried over high heat and then boiled until soft and tender. The flavors are integrated with each other, so this dish is especially popular with the elderly with bad teeth.

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The final packaging process is also very particular. First spread a layer of dry ingredients on the bottom, such as Xiamen tribute sugar, peanut crisps, meat floss, etc., apply sweet and spicy sauce, then add a few spoons of fried fillings, and finally wrap it up. This process is also a kind of fun. Some restaurants outside will also let diners experience this process, and some will directly serve the wrapped food to the table.

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Tong'an Fengrou" is said to be a food created to commemorate Wang Shenzhi being awarded the title of "King of Fujian". In the fourth year of Kaiping in Liang after the Five Dynasties (910) Wang Shenzhi was named the "King of Fujian" and was awarded the square seal. The officials living in Tong'an at that time held a feast to celebrate his title as the "King of Fujian".

A delicacy during the banquet is to cut pork into large square pieces, add condiments (mushrooms, dried shrimps, chestnuts, etc.), and use yellow towel (that is, white gauze to soak the yellow gardenia leaves produced in Beichen Mountain). ) package, shaped like a big seal, steamed in a pot, and the meat is fragrant when eaten. The square seal of the meat is like the seal of the king, and the yellow cloth wrapped in it is like the seal of the yellow silk, and the cloth package is "seal". The person who seals it is also called "censorship seal", so it is called "sealing meat".

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Because it is wrapped in gauze, all nutrients are absorbed into the meat, and the taste of the meat itself is not easy to escape. The sealed meat tastes soft and waxy. , fat but not greasy. Now it has become an indispensable dish at Tongan wedding banquet.

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