Xiamen’s specialty dining: peanut soup, fried oysters, noodle paste, sand tea noodles... If you travel to Xiamen, experienced friends will always remind you: these snacks are must-eat.

But if you can't find a restaurant with pure craftsmanship, you won't be able to taste the real characteristics of Xiamen snacks.

The oldest flavor restaurants in Xiamen are "Hao Qingxiang" and "Wu Zaitian", but they are crowded with diners all day long and it is difficult to book a seat.

In fact, the southern Fujian cuisine represented by Xiamen belongs to the Fujian cuisine among the eight major cuisines. The dishes are fresh and crispy, with emphasis on soup preparation, light taste, and appropriate sweet and sour taste.

Xiamen is a port that has developed over the past century. Historically, Xiamen's cuisine has been dominated by Quanzhou cuisine and Zhangzhou cuisine, with flavors from Cantonese and Western food.

Since the early 1970s, a large number of young Xiamen chefs have traveled around the world and absorbed a large amount of the essence of Western cuisine. As a result, Xiamen cuisine has developed more on the main theme of "fresh and crispy" original southern Fujian cuisine.

With innovation, it has become the representative of southern Fujian cuisine.

For example, the traditional dish "Jiali fish (a seafood abundant in southern Fujian in winter) with hot cabbage" used to be cooked with Jiali fish head and Chinese cabbage over high heat and then slow fire. Nowadays, Chinese cabbage is used to simmer it.

The fish meat is wrapped, put into the fish bone broth prepared in advance, then put into a small porcelain cup, steamed over high heat and served to the table, which enhances the flavor.

Southern Fujian cuisine is famous for its good preparation of delicacies from the mountains and seas, and its light taste, so some people say that it has similarities with Cantonese cuisine.

In fact, Southern Fujian cuisine has its own characteristics in soup and flavor. Sugar, vinegar, sauce and other seasonings are commonly used. Almost every dish is paired with two or three sauces, allowing diners to taste different flavors at once.

It pays attention to the cooking of soup, which is characterized by freshness, mellowness and meaty aroma. It has the reputation of "one soup with ten changes".

Spring rolls are a must-have dish for Xiamen people during the Spring Festival. The traditional delicacy "nender pancake" originated from Quanzhou. It is a dish that everyone makes and eats together, symbolizing the happy reunion of the whole family.

The fillings of this dish are very simple, including carrots, cabbage, fresh shrimps, shredded pork, oysters, shredded snow peas and more than ten kinds of ingredients.

When eating, first unroll the spring roll wrapper, smear it with sweet chili sauce, then sprinkle with fried seaweed, "tribute sugar" (peanut cakes presented as tribute to the emperor in ancient times), meat floss, coriander and other ingredients, and then add dozens of them.

A clay pot dish made of shredded and cooked ingredients and rolled into rolls. There are more than five kinds of flavors in it?

The large rolls with sour, sweet, spicy, salty and fresh flavors can only taste in one word: delicious.

Ginger duck is a popular dish in Xiamen and Taiwan.

It is made from red-headed Muscovy duck, local old ginger and more than ten kinds of Chinese medicinal materials.

Because the red-headed Muscovy duck has thin skin and red flesh, no subcutaneous fat, a mellow taste and a refreshing taste, it is said to have therapeutic effects in eliminating cellulite and removing stagnation.

The chef said that it takes a long time to make this dish. The Muscovy duck breast is very thick, but fortunately there is no smell. It is marinated in a soup specially prepared with sorghum wine, and it takes at least a whole day to get the flavor.

The bitter snail is a unique seafood in southern Fujian. It is small in size and not very expensive. It tastes like cold melon, but it still cannot restrain people's interest in tasting it.

This "liang melon in the sea" has a seafood flavor that is not found in cold melon. It is refreshing when boiled, sweet and unique when boiled into soup.

Razor clams are quite common. The finger-sized fresh meat is good for hot pot or stir-frying.

But when its shell was covered with floral lines and its size doubled, we couldn't even recognize it.

After learning about it, I realized that there are two seasons for eating razor clams in Xiamen: "You eat small razor clams in January, and you eat old razor clams in July." The small razor clams are not much different from the ones we commonly see, while the old razor clams need to be stored for two years before eating.

The "patterns" on them are like their annual rings, marking their seniority.

Because the meat is plump, steaming it with shredded ginger and chopped green onion will bring out its delicious flavor. In order not to waste it, the locals will also use the remaining soup to steam the eggs, which has the same effect as spreading noodles under the lobster.

Lao razor clams are cold in nature, so the chef recommends that people with cold stomachs should not eat more of them.

Jellied bamboo shoots are a very unique side dish in Xiamen. How can bamboo shoots be frozen?

This "bamboo shoot" is not the other "bamboo shoot". The bamboo shoot is a small mollusk that grows in the sand on the beach. It is named because it looks like a "little bamboo shoot".

It is rich in colloid. After boiling, the colloid contained in it dissolves into water and becomes frozen after cooling. The appearance is crystal clear and moist, like white jade, and the taste is crisp and sweet. If served with radish sour, coriander mustard sauce or American

The extremely umami-flavored juice makes it taste more tender and refreshing.

The chef said that this dish is very effective in reducing fire and inflammation, and is a must-have snack for local banquets.

The core of Xiamen cuisine is the Four Treasures of Seafood: crabs, shrimps, fish, and shellfish. It is based on the flavor of southern Fujian, with Taiwanese and Chaoshan flavors. On the basis of the inheritance of Fujian cuisine, it draws on the strengths of various cuisines, abandons roughness and greasiness, and captures

Take the fresh and fragrant seafood and use steaming, stir-frying, pan-frying, deep-frying, stewing, stewing and stewing. In the past 20 years, the four treasures of seafood have been greatly developed. Among them, the ones that won the national gold medal are: "Dry Fried Gai", "Green Belt Bao"

", "Emerald Emperor", "Xishi Huansha", "Colorful Butterfly and Dragon", "Dragon Boat Race", "Gari Fish Stewed with Cabbage", "Yellow Flower Mandarin Duck", "Goose Playing in Antarctic Water", "Stir-fried Fragrance"

"Snails", "Fresh Scallops of Shacha", "Longzi Xinxiangbo I dirty o Shark's Fin", "Chunming Xinhe", "Fresh Abalone and Goose Palms", "Huxi Night Moon", etc., have attracted the attention of the whole country in the capital.

Judges and gourmets, earning a great reputation.

Xiamen vegetarian cuisine was originally a traditional method, using soy products to make chicken, fish, tripe, feet and other iconic foods.

In the early 1960s, the masters of Nanputuo Vegetarian Restaurant abandoned the concept of pictograms and creatively prepared vegetarian dishes with plain ingredients and named vegetarian dishes. They not only focused on color, aroma, and spiritual shape, but also made vegetarian dishes into beautiful and elegant feasts. Tasting vegetarian dishes not only adjusts the taste

Appetite is another elegant artistic enjoyment.