The noodle sauce is made of delicious and fresh seafood such as shrimp, oyster, razor clam and mussel. When cooking, you should master the heat, so that it is not rotten but clear. In addition to seafood, duck intestines or pig blood can also be added to the batter, or a pile of pig intestines can be put into the batter to let the oil melt in. When eating, it can be paired with fried dough sticks and vinegar meat, and seasoned with fried chopped green onion and pepper, which is more fragrant and delicious. It is delicious.

Everyone says it's in the countryside of Watergate Lane (with a lot of white wine and pepper, plus fresh crab meat and large intestine head, the batter has to be fried dough sticks, and there is a branch in the food street), or under the old Shunji Bridge, Jesse Laoji's batter has now opened a branch in Houjie, Huai Jin, and then the one opposite the West Street Theater, but now it has moved to Nanjun Lane; There are Luo Ji in the backstreet of the county.

I don't know where to find photos of authentic batter, so I have to find a pad first, otherwise the real batter is not like this ~

Pig blood:

Guo 'a batter shop (MM must add more white wine to eat pig blood, there is a branch in the food street)

Shake the snail:

Needless to say, it's the snail stall in front of the West Street Cinema (Quanzhou people call it Jiu Lei Jiu), which is steamed and picked up and dipped in peanut butter, hot sauce, garlic and so on.

Put it in a big tooth cup and shake it hard. The taste is unforgettable so far! But now West Street has been demolished and moved to the edge of Maoxiang in West Street. I think I grew up eating this when I was a child ~

Flat food:

At the entrance of Wensheng Primary School, at the corner of Kuixia Lane.

meat pocket

Brown meat tastes sweet, oily but not greasy, and its color is red and yellow, full of attractive charm. Meat brown is made of mushrooms, shrimp, taro, millet, pork (or chicken) and glutinous rice. When making, the glutinous rice is soaked, dried, mixed with marinated soup and scallion oil, fried in a pan until it is dry and loose, then evenly stirred with braised pork and raw millet, wrapped with bamboo leaves and cooked. Meat zongzi should be eaten while it is hot. When you eat it, it is delicious with spices such as sand tea sauce, garlic and red hot sauce.

! Dong Po (the other one is in front of the West Street Theater) remembers that Dong Jie had been urging Ma to take us to eat jiaozi and beef soup with minced meat, and that the steamed buns inside were also delicious, and we had to wait in line to buy them ~ The jiaozi with minced meat in this house was really delicious ~ It was dipped in her sauce and smelled delicious ~ But jiaozi with minced meat was also delicious ~ When they took it to school, they.

Pig feet:

The sealed pig's feet in Fengchi (just like the sealed meat in Tongan), the pig's feet pot in East Lake Longtan, and the white water pig's feet in Nanji Wei Zhen Restaurant in Huai Jin Backstreet (fine meat soup)

Intestinal enema, square meat) Nanji is late, but Fujian cuisine is also very authentic.

Quanzhou steak:

A Qiu Steak (there is another restaurant in Hu Xin Street, near Hu Xin Hotel and Commodity Street. Go straight from the intersection of CCB and walk on the right).

Shishi beef soup opposite Baihui (oxtail soup is good), "beef offal" must be called Dongxing beef shop opposite Quanjiu.

A radish rice on the pontoon bridge is so delicious that it touched ing^-^ and there is a beef buddhist nun at the junction of Nanjun Lane and Dongjie Street. It's delicious, but it's best not to eat spicy food, but the soup is really delicious ~ ~

The beef soup in Quanzhou is clear, and a few pieces of onion meat are wrapped in a thin layer of sweet potato powder. Shishi's beef soup is yellow and thick, and the meat is wrapped in a thick layer of sweet potato powder, so I can't speak Mandarin. The taste of meat is simple, and the soup is thick and fragrant.

8. Meat swallow:

The gate of Fengze New Town is not far from the market where meat swallows are bought. There is a lot of stuffing, and it feels clean and tastes good. (The specific location is at the main entrance of Xincheng. There is a side dish market on the right side of the disc. Go inside and turn left, and you will see a clean restaurant selling meat swallows, and the meat swallows food garden opposite Chengtian Temple (I often eat this one, and my dad always buys a lot to cook at home, which is my favorite ~)

Stone flower paste is very cool;

Ingredients: Gypsum Fibrosum, Tremella, Mung Bean, Lycium barbarum, pineapple, red dates, lotus root starch and bean jelly. 40% lotus seeds are added with white sugar, honey and crystal sugar, dissolved in 60% water and frozen. Qingbuliang can be used as a beverage to cool and quench thirst, prevent heatstroke and cool down. It is a good summer product and can be compared with mineral water, Coca-Cola and other beverages. In addition, it can be paired with bread, cakes and biscuits, and it is also an economical and simple meal.

South Gate Stone Flower Paste (the street from Zhongshan South Road to South Gate seems to be Jubao Street, and there is a stone flower paste shop with very good business in the middle of Jubao Street on the right); Four fruit soups in front of Weiyuan Building (used to be sold best by one person, but later more people sold well. I don't know which booth it is. Anyway, it is almost the same place).

Ginger duck:

The first food court (not in front of Huai Jin Street) will be delicious.

Fried oysters:

Fried oysters are cut into half an inch with fresh crab meat and leeks, mixed with a little sweet potato powder, fried in a pot until almost cooked, and then cooked with stirred eggs. When eating, you can also dip in some fried chopped green onion, add some Yongchun mature vinegar and Chili sauce to taste, so the five flavors are old, very fragrant and soft.

On Zhongshan South Road, turn left in the direction of Shuimen Lane. At the corner of an arcade at the back door of People's Supermarket, the store is not big, so you should go early and close early.

Mutton dog meat

Watergate Lane (left side of water inlet). It used to be the first one, but now it's the second one. It's over there in xigou (it seems that we haven't reached the snail king yet, it's on the left. There are two storefronts, and the place is quite large. The chicken rolls inside are also good)

Chicken rolls (which is what Zhangzhou people call spiced ~)

prepare

1. Cut chicken and pork into strips, wash water chestnut and cut into thick strips, and cut horseshoe with scallion.

2. Put the chicken and pork together in the pot, add salt, monosodium glutamate and white sugar, mix well, marinate for a while, add dry starch, dry fried onion slices, eggs, water chestnut and scallion, and mix well to make stuffing.

3. Wash the bean skin, put it on a chopping board, wrap it with stuffing, roll it into several round strips with a diameter of 3 cm, steam it in a steamer for 20 minutes until cooked (or cut it into small pieces, cool it and fry it in an oil pan), and then put it on a plate. Serve with coriander, sour radish and sauce in a small plate. This is a must for raw vegetables. Features: This dish is white, tender and delicious, and should be steamed and fried.

Vinegar meat

Laoshunji Bridge is in the batter shop over there for the annual inspection of the detachment. It's huge.

Frozen bamboo shoots:

"Frozen bamboo shoots" is an annelid, and its scientific name is "Starworm". Although it is only three or five centimeters long, it is complete. You can eat it all over your body. After careful processing and boiling, the gum on the body dissolves in boiling water and becomes frozen after cooling. Its color is gray, crystal clear, crisp and refreshing, and its texture is flexible and elastic. It is a good seasoning in winter and spring.

There is also one coming towards the old station on the right hand side of the old campus of Quanzhou No.7 Middle School. I wonder if it is still there. There is also a booth at the entrance of sunshine ornaments on Zhongshan Middle Road, where an aunt is selling them.

Noodles:

Noodles are made by mixing various ingredients and dough. The taste is sweet and smooth. The noodle soup is preferably bone soup or broth. Soup should be good mushrooms, shrimps, pork, squid, shredded bamboo shoots, seasoned flat fish and coriander, leeks, bean sprouts, peppers, sand tea sauce, garlic, shredded eggs and so on. Mushrooms, pork and other materials are poured into human soup and cooked thoroughly, then sweet potato powder is added to thicken, and some sugar, salt and monosodium glutamate are added to increase the sweet and smooth taste. Add coriander, chopped eggs, pepper or sand tea sauce when eating, which has a unique taste.

Well, there are many places. It's hard to say where is the best.

Shenhu fish balls

Shenhu Fish Pill is a traditional famous spot in southern Fujian, which is round, massive or fish-shaped. It has the characteristics of white and bright color, strong expansion in the pot, flexible texture and delicious and delicate entrance. It is made by chopping and mashing eel, mackerel and other fine fish and mixing them with sweet potato powder. Much more delicious than Fuzhou fish balls ~ ~

Yong chun bang she GUI

The turtle skin of Bangshe turtle is made of fine glutinous rice, ground into rice slurry, wrung out and rubbed. The master of the workshop with fine workmanship also specially added a small amount of brown sugar to the turtle skin and mixed it with a thin layer of peanut oil, so the turtle skin made looks shiny, tough and tender to the touch. The soft-shelled turtle stuffing of Bangshe soft-shelled turtle is mainly made of waste mung bean powder mixed with a little sugar, kumquat powder and other condiments. Soft-shelled turtle stuffing is wrapped in soft-shelled turtle, put into the bean skin as thin as cicada's wings made of soybean milk, then steamed in a steamer and eaten at constant temperature.

Shishi sweet cake

The stone lion is shaped like a full moon, white in color, soft and tender in texture, fragrant in smell, sweet and delicious. It takes high-quality winter glutinous rice, white sugar, honey winter strips, kumquat and spices as raw materials.

Honglai chicken feet

Minnan fried dumplings

First, pour 750 grams of flour on the chopping board, add old yeast and appropriate amount of water to form dough, cover it with a wet cloth, and let it stand for fermentation. After fermentation, spread the remaining 250g flour into alkaline water, add150g sugar, roll it up and knead it until the dough is smooth. Knead into small pieces weighing 35 grams, and each piece is rolled into a skin with a slightly thicker middle and a slightly thinner side.

2. Chop the fresh pork into cubes, cut the onion into beads and mash it. Put the minced meat into a pot, add 50g of soy sauce, fermented milk, monosodium glutamate, white sugar, sesame oil, chopped green onion and water chestnut, and mix well as a filling.

3. Take the skin from the left back, pick the stuffing with your right hand, scoop the stuffing into the dough, and pinch out 10 small pleats along the thumb and forefinger of your right hand. After pinching the mouth, put it in a pot and steam it slightly, then add some water, cover the pot, and fry it with high fire for 10 minutes until cooked. Features: thin skin and big stuffing, sweet and delicious.

The above are the Fujian-style snacks that can be eaten in Quanzhou city. They are all authentic and delicious. I want to leave a lot of saliva and swallow a lot of dried mustard tuber, Dehua wine Xiancao soup, Yongchun white duck soup, Huian Chongwu fish roll, Anxi Hutou rice noodle, taro, sesame paste, meat pie and mung bean cake.