2, osmanthus crab, osmanthus crab is one of the typical representatives of ancient Quanzhou cuisine, which is a famous traditional dish in Quanzhou. This is a famous dish made from the meat of swimming crab, which is extremely delicious. In Quanzhou, when osmanthus flowers bloom in late autumn and early winter every year, Portunus began to go on the market. When cooking, peel the steamed crab, remove all the crab meat and crab roe, add eggs, shredded fat, shredded winter bamboo shoots, water chestnuts, tomatoes, celery and other ingredients, and fry with high fire. When eating, dip in spices such as coriander, garlic white, hot sauce and old vinegar, and then sip a few mellow local old wines, which is even more wonderful.
3. Shenhu Fish Ball Soup. Fish balls (water balls), especially those in shen hu zhen, Jinjiang, are the most representative. Fish balls have the characteristics of white and bright color, strong expansion in the pot, tough texture, delicious and delicate mouth, soft and crisp, and are indispensable seafood dishes for people. Shenhu fish ball soup is a traditional local dish in Quanzhou, which has a history of 150 years. It first started in Tongzhi period of Qing Dynasty (1862- 1874) and was founded by Zhang Changpan in Shenhu. Now it is the fifth batch of intangible cultural heritage projects in Jinjiang City, Quanzhou. The shape of Shenhu Bay is round, massive or fish-shaped. It is made of the best fish, such as eel and "Gala" fish, which are chopped and mashed and mixed with sweet potato powder. It has the characteristics of bright white crystal, strong pot expansibility, tough texture and delicious and delicate entrance.
4, Shigu white duck soup. Shigu white duck soup is a traditional dish in Quanzhou, Fujian Province, which has a history of more than 200 years and belongs to a classic in Minnan cuisine. Yongchun Shigu White Duck Soup is made of "Muscovy Duck with Red Face" raised in Shigu Town, Yongchun, and mixed with three kinds of Chinese herbal medicines, such as Angelica sinensis, Radix Rehmanniae Preparata and Old Paper. After proper cooking, the nitrogen-containing extract is effectively dissolved, and the soup is more delicious, making it a special delicacy. Smooth, tender, fat and not greasy, the soup is rich and delicious, and the teeth and cheeks are fragrant. Detailed "
5. Quanzhou Ginger Duck. Quanzhou jiangmu duck is a famous dish in Quanzhou. It belongs to Fujian cuisine, which originated in Quanzhou and is popular in Xiamen and Quanzhou in southern Fujian. Ginger duck was originally a royal diet, but later it spread to other parts of China and even overseas. It is also a traditional snack of the Han nationality in Fujian. Quanzhou Ginger Duck has been on the tip of China's tongue. It has attractive food, fragrant smell, delicious taste and rich nutrition. You can get a complete piece of duck meat by gently pulling with chopsticks. Duck and mother ginger (old ginger) are complementary in nature and taste, and have the effect of medicinal diet, which can dispel summer heat and dampness in spring and summer, nourish lung dryness in autumn and winter, nourish stomach and spleen, relax tendons and promote blood circulation, dispel cold and resolve phlegm.
6. Concentric river eel. Tongxin river eel is a famous banquet dish in Quanzhou, which is mainly made of river eel and belongs to Fujian cuisine series. In the past, there was a tributary called "Tongyuan Port" in the lower reaches of Jinjiang in Quanzhou. The ear fin of the river eel produced here is black, so it is called "black-eared eel". The fish is round and fat, and the texture is particularly good, but there are many bone spurs. It's easier to taste after the eel bones are parted. Therefore, the cooking technology of removing the core bone first and then steaming is adopted. After the dish is served, the eel is golden and shiny, steaming, fragrant and delicious, which makes people appetite.
7. Chongwu fish roll. Chongwu fish roll is not only a traditional dish along the coast of Quanzhou in southern Fujian, but also one of the top ten famous snacks in Quanzhou. It is mainly made of mackerel meat, and the production method is very particular. Fish roll is the most representative fishing port food in Chongwu area of Hui 'an. When fried, it is golden in color, delicious and elastic, and it is not fishy. The soup is delicious, the mouth is soft and crisp, and the chewing teeth and cheeks remain fragrant. Detailed "
8. Tuling braised pig's trotters. Stewed trotters in Tuling, also known as stewed trotters in Quangang, is a famous dish in Quangang, Quanzhou. This dish is rich in fragrance, oily but not greasy, and it is an essential dish for family banquets. Tuling braised pig's trotters were selected into the fifth representative list of intangible cultural heritage in Quanzhou because of their unique traditional hand-made skills. To cook stewed pig's feet in Tuling, you should choose the first-class pig's feet that are white and bright and ruddy, boil them in water for about 3 minutes, remove fishy smell, add white sugar after adding oil to the pot, add the pig's feet after the white sugar melts into dark red, then add ginger and dried squid, stir fry for a while, add water and stew them with fire, and a stewed pig's feet with good color and fragrance will be baked. In Quangang, braised pork feet are not only a home-cooked dish, but also a necessary dish for holidays, weddings and funerals.
9. Babao taro. Bazhen taro paste, also known as Bazhen taro paste or Babao taro paste, is a traditional dessert in Quanzhou, usually the last dessert at Quanzhou banquet, and also a famous dish at Quanzhou traditional banquet. Quanzhou people have the custom of making taro paste, which is cooked and mashed, mixed with red dates, cherries, melon seeds, wax gourd sugar, white sugar, sweet-scented osmanthus and cooked lard, then cooked in a pot and served in a bowl. Quanzhou people pay attention to eating taro paste. The taro paste just served is hot and smokeless (hot). Take a spoonful and let it cool before eating slowly, or you will burn your tongue. Sweet taro, this dish is delicate and soft, sweet and delicious. It looks like a cold dish, but it will burn your mouth. It has a unique taste. It is auspicious and festive, and there are many such dishes at the party.
10, Dongbi Dragon Ball (a traditional dish). Dongbi Dragon Ball is a local traditional dish carefully cooked with Fujian specialties. There are several longan trees in Kaiyuan Temple, a famous ancient temple in Quanzhou, which are still rare varieties. The fresh fruit on the tree is called "Dongbi Dragon Ball". Its shell is striped with flowers, its meat is thick and crisp, sweet and delicious, and it is well-known at home and abroad. Dongbi Dragon Ball is a delicious dish cooked with Dongbi Dragon Ball as the main raw material. It looks like a pearl, so it is called Dongbi Dragon Ball. "Dragon Ball on the East Wall" longan is fresh and fragrant, with crisp skin and sweet taste.