Satay Noodles
A famous snack all over the streets of Xiamen, the beauty of Satay noodles lies in the soup head. The sand tea soup boiled with sand tea sauce is thick and fragrant, and the noodles are made of oil noodles from southern Fujian. Boil the oil-sprinkled noodles and vegetables in boiling water, take them out and put them in a bowl, and pour them into the sand tea soup while it is hot. Finally, you can add condiments according to your own preferences, such as bean products, large intestine, rice blood, kidney flowers and so on. Then pour in a spoonful of spicy oil, which tastes spicy and fragrant. Fried oysters
In Minnan dialect, it is oyster omelet, which is found in many areas of Fujian. Although the method is slightly different, oysters and sweet potato powder are essential ingredients. Put chopped leeks and fresh oysters together, add sweet potato powder and mix, fry in a pot until golden brown, and pour egg liquid around it. It tastes crisp and smooth, and it tastes better when dipped in hot sauce. Oysters are known as "milk in the sea" because of their rich nutrition. This snack is suitable for all ages. Frozen bamboo shoots
Bamboo shoots are a kind of annelid mollusk called "Starworm", which grows on the beach at the junction of salty and fresh water in coastal rivers. They are taken out of the sand, stored for a day, and then boiled in a pot. After boiling the glue, they naturally cool and become "bamboo shoot jelly", and the entrance is full of cold feeling. It is especially delicious when mixed with other seasonings. Soil bamboo shoots have the functions of nourishing yin, reducing fire, clearing away lung-heat, tonifying deficiency and beauty beauty, and are deeply loved by the public. Shrimp noodles
Eat mountains by mountains, eat the sea by the sea, and of course, seafood in Xiamen. Eat bowl noodles and naturally eat seafood noodles, especially shrimp noodles. The main ingredient of shrimp noodles is shrimp noodles, but the beauty lies in the soup head. Boil the shrimp soup in water, then filter out the shrimp shell, mash it, add rock sugar and boil it again. Add oil noodles to the prepared shrimp soup, and it will be a bowl of hot shrimp noodles after boiling. Add shrimp and pork slices, and add some garlic to make it taste better and unforgettable. Face thread paste
Snacks spread all over Quanzhou City, Fujian Province and even Pan-Minnan area. Made of fine noodles and sweet potato powder, clear but not turbid, paste but not rotten. Generally, various ingredients can be added to the batter, such as large intestine, small intestine, shrimp, marinated eggs, fried eggs (eggs are cut and added), vinegar meat, sausages and so on. Usually eaten as breakfast, it is eaten with another local snack-fried dough sticks. Oyster porridge
Popular in Xiamen, Minnan specialty snacks, Xiamen's "Wotou" sea area is rich in pearl shells, so it is also called "Wotou oyster porridge" locally. The broth boiled with fresh pork bones, old hens, carrots and other ingredients, and the temperature, time and duration are strictly controlled, the dried oysters made are delicious, mellow, rich in collagen, delicious and beautiful. Fried spiced
Spiced strips are one of the representative Han snacks in southern Fujian. It is not only a good drink, but also a table food. Filled with tenderloin, fat meat, minced flat fish, condensed milk, duck egg white and other ingredients, a fried spiced green body was made with tofu. When frying, slowly slide the green body into the oil pan and pick it up when it is browned. The filling is smooth and sweet, tender and crisp, and tastes best when it is hot. Leek dumplings
Leek box is a Han-style snack in southern Fujian and Taiwan Province Province. The leek box has rich details and distinct layers. Flour mixed with lard is used as skin, pork leg, shrimp, flat fish, water chestnut, leek, carrot, winter bamboo shoots and dried bean curd are mixed to make a pit, wrapped into round cakes, made into waves by hand, and then fried in an oil pan. The skin is crisp, and the box stuffing is delicious with leek flavor. In particular, the leeks just cut in spring are particularly delicate and have a special taste. Taro bread/dates
When it comes to Xiamen taro buns, no one can stop their delicious taste, especially the freshly steamed taro dough is very thin, and it seems that the stuffing inside is about to break through the epidermis. Peeling, cleaning and mashing areca taro into raw taro paste, adding a small amount of starch and refined salt and stirring evenly, coating a layer of oil on the inner wall of the bowl, adding pork, shrimp, mushrooms, winter bamboo shoots, water chestnuts and other shredded meat stuffing prepared in advance, and covering with a layer of taro paste. Take it out and steam it in a steamer. It tastes better with Xiamen sweet and spicy sauce and Xiamen sand tea sauce. Making taro dates is much simpler. You can rub it into an oval shape by hand and fry it in the oil pan until golden brown. It is full of hot air and unforgettable. Immortal grass
Very popular dessert, fresh and delicious, sweet and oily, with the effect of clearing away heat and caring skin. Its materials are very rich, such as kidney beans, coix seed, red beans, peanuts, Q fruit, turtle paste and so on. Finally, add honey or fragrant milk tea. In summer, such a bowl of cold jelly is a sacred product to cool off the heat, while in winter, hot jelly is enough to warm people's hearts. Peanut soup
Peanut soup is a sweet Tang Jia spot with unique flavor along Fujian coast. It is sweet and refreshing, nourishing and moistening the lungs. Peanut soup is simple in materials, but the cooking method is very elegant. Wash the peanuts with boiling water, remove the film, add water and a little soda ash, cook with high fire until the peanuts are cooked, and then cook with low fire. Its characteristics: the peanut kernel is crisp and not broken, it melts in the mouth, and the soup is milky white, sweet and refreshing. But now there are fewer and fewer authentic peanut soups. ) recommendation: Bess peanut soup.
Address: No.64 Siming North Road, Siming District, Xiamen (near Datong Road)
Roasted Meat jiaozi
Jiaozi, a roasted meat in Xiamen, has a long history. It is fragrant and tender, oily but not greasy, and has meticulous workmanship. The roasted meat dumplings in Xiamen are characterized by the word "Shao", that is, they must be eaten while they are hot. There are chestnuts, braised pork, shrimp skin, mushrooms, scallops, peanuts, lotus seeds, braised eggs and so on. In braised pork jiaozi, it is very fragrant, sticky with glutinous rice, dipped in hot and sour sauce, and served with soup with Minnan flavor. It is delicious. Minnan spring rolls
Also called spring cake, Xiamen people call it pancake. Especially delicious, that is, all kinds of dishes are wrapped in dough. The main ingredients are bamboo shoots, peas, bean sprouts, dried beans, shredded eggs, fish, shrimp, diced meat, oysters and carrots. Shred dried tofu, the finer the better. The fried body fluid can absorb the fish and shrimp meat, so that the pancake skin will not be wet and smashed by the soup, and it tastes crisp, tender and delicious, mellow and delicious, and rich in nutrition. Tonga meat seal
Tongan Meat Seal is a traditional Chinese dish in Tongan, Xiamen, which is quite famous in the local area. This dish is called "meat seal" because the whole piece of meat is put in the pot, covered and steamed, and the lid is lifted before serving. Its meat is tender, fat but not greasy, and it is a must-have dish for tourists, and it is also a hometown-style dish that overseas Chinese must eat when they return home to visit relatives. Jiangmu duck
"Ginger Duck" can be described as medicinal diet in food, especially suitable for tonic in autumn and winter. It is nourishing but not greasy, warm but not dry, and you can feel warm after eating it in cold winter. Red-faced muscovy duck was used as raw material, fried, and then added with ginger (ginger mother) and rice wine for stewing. The boiling process is mainly divided into fierce boiling, warm stewing and medicine filling. It is fragrant and juicy, and can be cooked with some vegetables or noodles. Xiamen pie
Pie is a traditional famous spot of Han nationality in Xiamen, Fujian, with a history of 100 years. It is made of fine flour, lard and fine mung beans. There are two kinds of Xiamen pies. Cookies are baked with mung bean paste, lard and sugar. Salted cakes are made of diced meat, lard and sugar. Pies in Xiamen are very popular because they taste sweet and crisp, wet and cold, and have diverse tastes. It is no exaggeration to describe Xiamen pie with the beauty of crispy skin and stuffing.