Fujian cuisine belongs to Fujian cuisine and is one of the eight major cuisines in China. Fujian cuisine is mainly Fuzhou cuisine. Fujian cuisine is very outstanding in terms of color, flavor and shape, especially its taste, freshness, and harmony. Mellow, meaty and not greasy, everyone who has tried it likes it very much. What are the special dishes that you must eat in Fujian? What are the delicious Fujian specialties?

Light-flavored conch slices

Light-flavored conch slices are a very famous dish in Fuzhou, made from rattle snails. The snow-white conch slices are lightly coated with the bright red juice. They are stretched like flowers, crisp, tender and refreshing, with a fragrant and pure fragrance that is breathtaking.

For this dish, fresh snails are shelled, washed and cut into thin slices, then boiled in boiling water and drained. Then add the fried winter bamboo shoot slices, flower mushrooms and seasonings to the oil pan and stir-fry to thicken the sauce and serve. This dish is rich in protein, the snail meat is refreshing and delicious, and is suitable for all types of people.

Buddha Tiaoqiang

Buddha Tiaoqiang is a famous Fujian dish. Its raw materials include chicken, duck meat, abalone, duck feet, sea cucumbers, scallops, etc. After more than 30 kinds of raw materials are processed and prepared separately, they are divided into Put layers into a Shaoxing wine jar, bring to a boil over high heat, and then simmer over low heat for five or six hours. Regarding the origin of Buddha jumping over the wall, it really cannot be told in one legend.

The taste of Fu Tiao Qiang is divided into two types: the southern style and the northern style. The northern style tastes rich in gum and has a relatively thick texture, while the southern style adjusts the eating habits of southerners and has a better taste. The food will not be so thick, but no matter which flavor you eat, it will taste soft and tender, with a rich meaty aroma, meaty but not greasy; all the ingredients penetrate each other, and there is a flavor in the taste. No wonder there is a "tanqi meaty fragrance floats" Neighbors, Buddha hears the saying of abandoning Zen and jumping over the wall."

Lychee meat

Lychee meat is a traditional famous dish featured in Fuzhou, Putian and other places in Fujian Province and belongs to Fujian cuisine. It has a history of two to three hundred years. Because the raw materials include white water chestnuts and pork cut into cross-cut knives, it is named after it looks like lychees after cooking.

Lychee meat is a traditional famous dish in Fuzhou. Fuzhou lychee meat has a history of two to three hundred years. It is named after its color, shape and taste are all similar to lychees. The preparation method is to cut the lean pork into oblique pieces with a cross knife. Because the depth and width of the buns are uniform and appropriate, they are rolled into a lychee shape after deep-frying and served with tomato sauce, balsamic vinegar, sugar, soy sauce and other seasonings. Putian is also known as "Licheng" because of its rich production of lychees.

Stir-fried razor clams with green onion and ginger

Soak the razor clams in light salt water for about 2 hours to remove the sediment, clean the surface with a brush, cut the green onions into small pieces, shred the ginger, slice the garlic, and dry the chili peppers Cut into 2 pieces, sauté scallions, ginger, garlic and dried chilies in hot pan and cold oil until fragrant. Add razor clams over high heat and stir-fry continuously. Add cooking wine, add some salt, stir-fry until shells open, sprinkle in remaining scallions and serve.

Steamed sea clams in chicken soup

A delicacy made with Zhanggang sea clams and chicken as the main ingredients, and supplemented with beef, pork tenderloin and other accessories. Made from fresh sea clams and boiling hot chicken soup, it tastes salty and delicious.

Fried eel with glutinous rice paste

Fried eel with glutinous rice paste is a delicious recipe. The main raw material is eel. It is a delicacy with local characteristics in Fuzhou. The finished product is bright red in color and soft and sweet in texture. Smooth, palatable, delicious and meaty, and has the effect of strengthening the body. Its ingredients: shallots, ginger, garlic, fragrant grains, rice wine, white sugar, five-spice powder, curry, soy sauce, monosodium glutamate, sesame oil, and peanut oil.

The preparation method is: slaughter and clean the eel, take 500 grams of meat and cut it into long pieces. Mix the fish with soy sauce, monosodium glutamate, rice wine, white sugar and fragrant lees juice, marinate for 7-10 minutes, add moist starch and mix well. Put the pot on high heat, add peanut oil and heat until it is 70% hot. Place the eel pieces in the pot and fry them for 5 minutes. Pour off the oil.

Put the pot back on high heat, add meat broth, sugar, five-spice powder, curry powder, minced ginger, minced garlic, green onions, stir well, and cook with the oiled eel pieces for half a minute, then remove from the pot and serve on a plate , then drizzle with sesame oil and serve. The characteristics of the fried eel in glutinous rice paste are that the finished product is bright red in color, soft and sweet in texture, and has a delicious and meaty aroma.