Fried oyster is the most popular folk snack in Fujian and Taiwan. It is made of fresh oysters and chopped green onion, mixed with a little sweet potato powder, fried in a pan until it is almost cooked, and then cooked with stirred eggs. This delicious snack after "suffering" is quite similar to the situation of ancient scholars studying hard at a cold window for ten years. Both of them need to endure some "hardships" to achieve some results!
Fried Tofu-happy ever after
The color of tofu is Huang Chengcheng, like the color of gold; Tofu is white and tender, like white jade; Hence the name "happy ever after".
Clay Pot and Five-flavor Pancakes —— Scholar meets soldier
Southern Fujian's famous home-cooked dishes are mixed together and wrapped in dough, which makes them taste different. However, we often say that "a scholar meets a soldier, and he can't tell the truth clearly". Even if there are thousands of reasons, he is still stuck in his stomach and can't tell others. This scene is similar to a pancake with five flavors of dishes, and the two set each other off.
Tongan sealed meat-Jinshi turned over
There is an interesting story about "Tongan meat seal": During the Ming Zhengde period, Lin Xiyuan, a famous neo-Confucian official in Tongan, Xiamen, worked as a private school teacher in Yuekou Village outside the south gate of Tongan before he was admitted as a scholar. He usually likes to taste "Tongan sealed meat", but because his family is surrounded by walls, he has to cut wood (chicken legs) and soak in soy sauce to relieve his hunger. In the twelfth year of Zhengde in Ming Dynasty (15 17), Lin Xiyuan was admitted to the imperial examination and returned home dressed in gold. The squires quickly set up a sumptuous banquet to welcome him. During the dinner, Lin Xiyuan just tasted the sea cucumber, shark's fin and delicacies on the table, and seemed to stop. When the squires saw this, they thought that there was something wrong with the hospitality, and they were all nervous, so they quickly took harpoon meat and made a toast. At this time, Lin Xiyuan suddenly asked: "Why is there no' sealed meat' dish?" The squires were blindsided for a moment, thinking that they had heard wrong. It turned out that the "meat seal" at that time was delicious, but it was vulgar and could not be a big scene. However, since the Jinshi had named this dish, the host was busy and ordered people to prepare it quickly. Since then, "meat sealing" has gone from ordinary folk dishes to major restaurants.
Steamed bass with winter vegetables-fish jumps over Longmen
In ancient times, winter dishes were poor farmers' dishes, and perch was generally affordable for wealthy families in southern Fujian. Poor scholars ate this dish before the exam, hoping to get rid of poverty through the imperial examination, jump into Longmen and turn over to wealth.