In Fujian there are different cities, different cities only see can taste different food, if you want to go to Xiamen, but do not know what to eat, then you can look at the local specialties, the following Xiao Xiao will introduce what are the different cities of food.

Shacha noodles are a specialty snack of southern Fujian, most famous in Xiamen and Zhangzhou. Shacha sauce practice is Indonesian, peanuts, spices and shrimp stir-fried in oil. More importantly, the seafood toppings can be added at will. There are squid, clams, shrimp, large intestine, cashew flower and duck intestines.

Fujian fishballs can be categorized into Fuzhou fishballs and Xiamen fishballs. Xiamen fishballs are available with or without filling. The fishballs are especially Q-balls. Fuzhou fishballs are generally large, round, white wrapped balls, in addition to eel, small sharks, fishball skin can also be made from freshwater fish such as silver carp, the middle package filled with lean meat and shrimp.

Fried oysters are not only a snack but also a dish. All Xiamen-style restaurants have it. The signature of Lianhuan Oyster Fry is oyster fry. It also sells fish ball soup and pancakes. The customized iron pot has been used for 20 years. From September to April, the oysters are fresh and sweet, plump and fresh. You have to dip them in a sweet chili sauce.

Peanut soup is a traditional dessert in southern Fujian. When you come to Xiamen, you must try it. The peanuts in the peanut soup will melt in your mouth. If you add an egg, it will be even more delicious. As long as you are not afraid of sweetness, come to Huang Zehe Peanut Soup Shop on Zhongshan Road for a bowl.

Earthworm jelly is not a plant. It is an earthworm-like annelid sandworm. This earth bamboo shoot jelly is a cool collagen-rich snack made by boiling the sandworm for three to five minutes, with the gelatinous gelatinous gelatinous gelatinous gelatinous gelatinous gelatinous gelatinous gelatinous overflowing out before placing it in a small ceramic bowl. It's scary to say the least. In fact, when mixed with hot sauce and mustard, it tastes like jelly. Take the challenge at the west gate of Zhongshan Park sometime.

Quanzhou vendors only appear when students are out of school. The food court is also exciting at night. Every night around 10 p.m., the major stalls on West Street under the clock tower, at the Cultural Palace, and on Jiangbin Road start to come alive. Some seafood stalls also prepare sieve cups to attract diners.

Ginger duck can be tried, the production process is complex, with a variety of ingredients, is the first choice for winter tonic in southern Fujian. Pork bones and ginger are simmered in broth, the duck is stir-fried slowly in sesame oil, and the broth, herbs and rice wine are simmered together with sweet and spicy sauces, duck offal and seasonal vegetables, making it a rich and nourishing meal in one pot.

Linji Zhengquanmao Mung Bean Cake was founded in the sixth year of the Xianfeng reign of the Qing Dynasty. The traditional cake is soft, sweet and not greasy. Guo Ji Tu Men Tribute Sugar was founded in the 10th year of Guangxu in the Qing Dynasty. Lan's Zhonglou Pork Dumplings were born in the thirteenth year of Guangxu in the Qing Dynasty. Glutinous rice dumplings made with pork, sausage, mushrooms, lotus seeds and salted egg yolk have become a classic flavor.

Hao Cheng Cai Steak House was created in the second year of the Qing Dynasty Xuantong, stewing beef with various spices for a rich flavor. Remember to add a bowl of savory rice. The old Yafo spring pancake store has been around for three generations since 1913. This runny cake is as thin as paper, but very flexible. Many locals come here to buy pancakes during the Ching Ming Festival. Unfortunately, the filling may not be suitable for outsiders' taste.

Today, Zhangzhou's petit-bourgeois mood is emerging. There are many sweet stores and cafes around the new Overseas Chinese Village. Most of them have beautiful courtyards and unique quiet environments. However, it is recommended that you try the fresh juices from Zhangzhou Street, with Katsura grass and horseshoe grass, which are better than bitter herbal teas for clearing heat and relieving summer heat.

The night market is also a highlight. Starting at 8 p.m. every night, Yan'an North Road becomes a natural pedestrian street. In addition to a wide array of stalls, snacks dotted throughout allow you to eat and walk. What's more interesting is to go to Binjiang Road, where a beautiful waterfront park is built along the 3-kilometer-long Riverside Road. After nightfall, long rows of tables and chairs are set up here for barbecue and tea, a favorite way for locals to beat the heat.

Zhangzhou's lo mein has long been famous. The soup base requires mushrooms, shredded meat, seafood and stock. To serve, sprinkle leeks, bean sprouts, peppercorns, fried garlic and other seasonings, and add toppings such as marinated sausage, marinated pork, duck blood, fritters and spices. When traveling here, a bowl of authentic lo mein is an absolute must. The popular small stores are basically hidden in the market and can only be found by word of mouth. Each family does it differently and with different flavors. If that's what you're after, you can sample these famous noodle stores one by one.

Fuzhou cuisine is very particular about the selection and matching of ingredients. It likes to use the lees of red wine, which is unique to the region, to make dishes. It is good at refreshing soup with sweet and sour flavor. If you want to experience these points, you must try some dishes.

The first one to talk about is, of course, the famous Plate Buddha Jumping Wall. This dish is made of more than 10 kinds of delicious dishes. It is put into a stock that is simmered for 2 to 3 days and then slowly simmered. The order in which the ingredients are placed is very delicate, otherwise the flavors will be very different.

Fuzhou people like to use red wine to make wine, and later invented cooking with wine lees. When ordering cold dishes, please choose chicken (fish) with red wine dregs, which is light red in color, with fresh wine aroma and slightly sour and sweet aftertaste, which has a very special taste. As for representing the sweet and sour flavor, order the lychee meat.

There are no lychees in the dish, only pork and water chestnuts. However, the knife work to cut the meat must be very fine. After frying, the cut meat looks like lychee. Secondly, the seasonings can be mixed to balance the sugar and vinegar ratio. Whether the lychee meat is delicious or not is also a basic criterion to consider whether a Fuzhou restaurant is authentic.

Blanching sea mussels in chicken soup best reflects the deliciousness of Fuzhou cuisine soup. We should know that sea mussels have the reputation of "Xishi tongue". Chicken is first steamed and then stewed. The chicken breast is picked out to make chicken ball stew, which is fresher. Sea mussels are put into the soup, which is fragrant and crispy.

Others, such as Liancheng Pot Side, Lin Hua Kwang Cake, Deng Xing Fish Balls, and Ancient Street Beef Lua Hwa Hwa, are also old and worth tasting one by one. Interesting street food stores are not hard to find. The founder of Deaf Burr Lanterns is indeed an elderly man with hearing impairment. The handmade meat dumplings are delicious and juicy. They melt in your mouth, fresh but not greasy. Toothless Uncle Peanut Soup gets its name from the boiled peanut soup, peanut cake and taro puree for those with a sweet tooth.