Dried rats are in fact a specialty of western Fujian - one of the eight dried Fujian, the other also includes dried groundnuts in Liancheng, dried pig's gall bladder in Wuping, dried dried meat in Mingxi, dried rats in Ninghua, dried radish in Shanghang, dried vegetables in Yongding, dried bamboo shoots in Qingliu and dried bean curd in Changting.
Among the eight major dried meat, it is obvious that the dried rat in Ninghua is particularly eye-catching.
Dried rats are also a delicacy with a long history. Of course, the rats eaten by the Hakka people are not actually domestic rats, but voles, which are active in the fields and are nutritious and delicious. Every year after the winter, voles are fat, it is a good season to catch mice and eat them.
Ninghua's dried rats are often smoked with rice bran, was golden yellow zephyr, frying pan stir-fry, is a delicious wine.
In fact, eating rats is not the only Fujian and Guangdong people, the Hakka people in Taiwan also still also have the habit of eating voles, called the "meat of the mountains and rivers", regarded as a great complementary thing.
One week Jun's hair small often travel to western Fujian, in addition to also fell in love with dried rats - is said to be very normal bacon flavor, can be fried asparagus to eat, generally easy for people to imagine as rabbit meat, but also fragrant and chewy, quite tasty.
Ninghua in the eyes of the hair of a small can really be a diet of raw places, in addition to dried rats, and sashimi - yes, that is the Ninghua version of the "sashimi", the key is not to bleed in advance, fish blood with a clean towel to dry, and then the master of the quick The key is that there is no bloodletting in advance. Cutting down the fish slices as red as rouge, white as ice and snow, people eat finger.
The key to eating this sashimi, Ninghua local like to drink a high degree of white wine to match. A mouthful of white wine, a mouthful of sashimi, the sweetness of the fish slices and the pungency of the white wine, in the mouth aftertaste, and those who love to eat it shouted.
Additionally, it is also recommended to try Wuping dried pig's gall bladder, which can be regarded as a high-grade dish in the Hakka region.
Every year in the late fall and early winter, is the production of dried pig's gall bladder good season.
Fresh dark brown "glutinous rice pig liver", without removing the pig's gall bladder, the whole immersed in a certain concentration of salt water, together with the appropriate five-spice powder, sorghum wine, aniseed and other ingredients, to be bile penetration of the liver, fishing up hanging sun, every 2-3 days shaping.
Dried pig's bile is a delicate production, with many processes and a strong seasonality, going through seven processes: washing, batching, curing, drying, pressing, shaping and testing. So it is also a rare specialty food it, have the opportunity to walk through the big Hujian, remember to taste it!
The famous eight dry Fujian delicious, but one of the Ninghua rat dry, not everyone can accept.
First of all, let's see what is called Western Fujian.
Fujian West refers to the westernmost part of Fujian - Longyan and Sanming City, part of the jurisdiction, including Hangzhou, Yongding, Liancheng, Wuping, Changting, Qingliu, Ninghua, Mingxi, eight Hakka County, before, these eight counties are under the jurisdiction of Tingzhou, Ting belongs to the eight counties, but also due to the west of Fujian, and for a long time, known as the west of Fujian. .
The eight dried Fujian include: Changting tofu dry, Liancheng dried groundnut, Wuping dried pig's gall bladder, Shanghang dried radish, Yongding dried vegetables, dried meat, Mingxi dried meat, Ninghua dried rats, Qingliu dried Fujian bamboo shoots. It is a long-established local specialty with good taste and obvious local characteristics, but, among them, dried Ninghua rats, which many people can not accept.
"Western Fujian" should be "Tingzhou", not bad belong to Fujian. Eight dry are accompanied by food, pass the time is very good, the point is that there is a kind of dry, I do not dare to see called "dry rats", more afraid to eat it!
Eight dry is also characterized by the inclusion of:
Liancheng groundnut dry
Why would it be Liancheng groundnut dry it? Because Liancheng Dried Groundnuts is famous for its unique ingredients and production process.
Mingxi Dried Pork
Mingxi Dried Pork is made of fine beef, which is marinated with spices such as cloves, fennel, sugar and so on, and then put into the oven to be smoked and dried after a week of drying in a ventilated place. It is sweet and aromatic in the mouth!
Dried Ninghua rats
Dried Qingxi bamboo shoots
Qingliu dried bamboo shoots are dried spring bamboo shoots, golden color. Many hotel dishes are essential to it
Shanghang dried radish
Wuping dried pig's guts
Yongding dried vegetables
Changting dried bean curd (my favorite)
Located in the western part of Fujian Province, on the west bank of the Taiwan Strait, the area is commonly referred to as the western Fujian, that is, part of the jurisdiction of the two cities of Longyan and Sanming. Western Fujian has a lot of distinctive flavor of the special food, which Liancheng dried melon, Wuping dried pig's gall bladder, Mingxi dried meat, Ninghua dried rats, dried radish, Yongding dried vegetables, Qingliu dried bamboo shoots, dried tofu in Changting is the western region of Fujian famous local specialties, commonly known as the "Western Fujian eight dry".
First, Liancheng dried groundnut
Liancheng County, Fujian Province, is the famous "red dried groundnut hometown", Liancheng dried groundnut has been two or three hundred years of history, the Qing Dynasty as a tribute to the Empress Dowager Cixi's favorite. Liancheng red dried groundnut has been made by the Imperial Chef of the Qing Dynasty into a famous point on the official banquet "piece of gold", won the unanimous praise of the Palace.
The countryside in Liancheng County has moderately acidic and alkaline soil, which is soft and suitable for the growth of locally cultivated red hearted groundnuts. The red heart of the groundnut steamed and peeled, then pressed, baked made of dried groundnut, the finished product color yellow through red, soft and tough texture, sweet taste, save a few years will not deteriorate, and rich in nutrients, containing high glucose and vitamin A, B vitamins, can be used as a snack, but also can be made into a famous dish of the banquet, it is a gift to friends and relatives.
Second, Wuping pig gall bladder dry
Legend has it that at the end of the Qing Dynasty, the western counties of Fujian came to the Tingzhou Prefecture to take the examination of the literati gathered in the tavern on the wine and poetry, and each will be brought to bring their hometown specialties out of the wine. A scholar surnamed Zhong from Wuping brought the dried pig's gall with purple-brown color and aroma, good taste and long aftertaste, which was appreciated by all the scholars, and other diners were attracted by the aroma, and asked what the delicacies were, and Wuping's fame of dried pig's gall spread, and it became a specialty food that was exported to Southeast Asian countries.
The best season to make dried pig's gall bladder is after the winter solstice, the fresh "glutinous rice pig's liver" and pig's gall bladder immersed in the addition of five spices, white wine and other seasonings in the brine, etc., such as bile penetration of pig's liver, fished out of the flat support drying, every 2-3 days a plastic surgery to ensure that the finished product is beautiful in appearance. When eaten, the whole piece of pig liver steamed, then cut into thin slices and mixed with the ingredients, and then the aroma is overflowing. Wuping pig gall bladder liver contains a variety of sugars and vitamins, but also has the efficacy of the stomach, cool and detoxification.
Third, Mingxi dried meat
Mingxi dried meat is a Hakka flavor food, color, aroma, taste, shape in one, the process is ancient, unique flavor, has a history of several hundred years. The dried meat is made from the lean hind leg of a country pig, sliced and marinated in a special sauce, then hung up in a ventilated place to dry, and finally placed on a bamboo sheet and slowly roasted over charcoal until the finished product is ready. Mingxi Dried Pork has a unique reddish-brown color, slightly glossy and transparent, exuding the natural aroma of roasted pork, and the population is both tough and easy to chew, with a mellow reddish-currant flavor and salty-sweet pungent taste that makes you crave for more and have an endless aftertaste.
Four, Ninghua dried rats
Fujian Ning belongs to the mountainous agricultural counties, the fields are vast and wide, endangering the crops of the vole especially. Although the capture of voles is a long time to protect the farmland action, but specifically from when to open the voles made of delicious dried rats, there is no way to prove. It is said to have a history of hundreds of years.
Whenever winter comes, people will carry traps, with bait to the field, the side of the mountain to catch mice, and then after processing, steaming and baking procedures made of dried mice, eaten with pork, asparagus, plus garlic, ginger, water wine and other seasonings fried food. Dried field mice are rich in protein and have the effect of tonifying the kidneys, which has significant curative effects on frequent urination or bedwetting in children. Because the local people love to eat dried mice, there are "dried mice pork price," said, especially those who love to drink, it is more regarded as a wine on the top.
V. Shanghang dried radish
Shanghang dried radish as early as the early Ming Dynasty enjoys a reputation, so far there are five or six hundred years of history, has been to the color of golden, tender skin and meat, crispy and delicious quality known, and has the effect of digestion, sobering up, detoxification, no matter cold stewed, fried, braised in oil are very crispy, the history of the record has recorded that it is "best-selling Fujian and Guangdong". "
According to the tradition, it is a good choice for the people who want to eat.
According to the traditional production, Shanghang radish thousands of time is relatively long, to go through the "sun, pickle, hide" three processes, the production date in the winter solstice before and after. First of all, the good radish a little drying and loaded with large wooden barrels, layer by layer yard and salt, pressed on the stone sealed for a week, and then take out the drying, drying to squeeze out the water until the water. Then, the barrel of salt water filtered and boiled, poured into the dried radish soaked and rubbed while hot, and then squeezed out the salt water to continue to dry, such as dried radish into a golden yellow, loaded with clean urn compaction, sealed with yellow mud, half a year after taking out to eat. Eat a mouthful of unique and delicious dried radish, will feel that more waiting is also worth it.
Six, Yongding dried vegetables
Yongding dried vegetables is said to have more than 400 years of history, divided into dried beets and dried sauerkraut two kinds of fresh mustard production: dried beets color black and oily, the aroma of rich and enticing, the taste of sweet and delicious; dried sauerkraut was yellowish-brown, sweet and sour taste, appetizing meal.
There are several ways to make Yongding dried vegetables, the most commonly used method is "three steam three sun": fresh mustard washed, sun 1 ~ 2 days to the leaves wilted soft, and then placed in a steamer steam, and then drying, and then after the sun, steam, repeated three times or more. The production of fine dried vegetables and even after seven steamed seven sun, with its modulation of Dongpo buckle meat, cooking tofu and other traditional dishes, whether in the shape, color, flavor are more than a - chip.
Seven, Qingliu dried bamboo shoots
Qingliu County, Fujian, many bamboo hills, the local just broke the ground of spring bamboo shoots processed into the tip of the "Min bamboo shoots," to the crisp tender and sweet known as early as the Ming and Qing dynasties were listed as tribute to the Beijing, and is now more famous all over China and abroad, and has become the preferred choice of bamboo shoots with many famous dishes.
Dried bamboo shoots in Qingliu are calculated as raw materials, and are made through the procedures of shelling, steaming, pressing, drying and shaping. The finished product is golden in color, thick and crispy meat, with a rich aroma, and is known as "Yulan Piece". This dish has not only become a famous dish for inviting guests, but also a good gift for friends and relatives, so there is a local proverb that says, "When guests put the door on the door, the food and wine are set up all over the hall, and there is no yulan slice, and all kinds of flavors do not smell good".
Eight, Changting dried bean curd
Changting dried bean curd is one of the oldest in the history of the eight dry western Fujian, which began in the Tang Dynasty during the reign of Emperor Kaiyuan, and has a history of more than 1,200 years since then. Changting tofu is made in a very special way by pouring sour tofu water into soybean milk, making the tofu brain slowly coagulate, and then filtering and pressing it. The tofu produced in this way is tender and delicious, and the dried tofu produced is also fragrant, salty, sweet and tough, and is extremely popular.
As the capital of Hakka, Changting County has many simple villages nestled in the mountains, and every village has a small store selling dried tofu and rice wine. It's not a bad thing to have a bowl of sweet rice wine and a piece of delicious dried bean curd, chewing and drinking it slowly against the green mountains and green water in front of you.
"Western Fujian" that is, "Longyan City" collectively, now five counties in Fujian Longyan and Sanming three counties in the former Tingzhou eight Hakka County
Western Fujian eight dry, is one of the representatives of Fujian Hakka cuisine, including: Changting tofu, Liancheng dried groundnut, Wuping dried pig's gall bladder, Shanghang dried radish, Yongding dried vegetables, Mingxi dried meat, Ninghua dried rat, Qingliu dried bamboo shoots.
Taste varies from person to person, especially Ninghua rat dry, not everyone can enjoy
I as a Fujian people, in fact, is not too clear about what the eight dry Minxi, what exactly, but from time to time, also heard other people said. The eight dried Fujian include: Changting dried tofu, Liancheng dried groundnut, Wuping dried pig's gall bladder, Shanghang dried radish, Yongding dried vegetables, Mingxi dried meat, Ninghua dried rat, Qingliu dried bamboo shoots. Specifically what is the flavor, good to eat, or welcome to Fujian to play in the mountains, casually taste the food bar
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