Noodle sauce is made of delicious and fresh seafood such as shrimp, oyster, razor clam and mussel, and boiled with noodle sauce. When cooking, you should master the heat, so as to make it paste but not rotten, and paste it clearly. In addition to seafood, duck intestines or pig blood can be added to the batter, or a string of pig intestines can be put into the batter to make the oil melt into it. When you eat it, you can mix it with fried dough sticks and vinegar meat, and season it with fried chopped green onion and pepper, which makes it more fragrant and delicious. It is delicious.

Everyone says this is the village of Watergate Lane (there are a lot of white wine and pepper, plus fresh crab meat and large intestine heads, and the batter must be fried dough sticks, and there is a branch in the food street), or under the old shunji bridge, Jesse Laoji's batter has now opened a branch in Houjie, Huai Jin, and then the branch opposite the West Street Theatre, but now it has moved to Nanjun Lane; There are Luo Ji in the backstreet of the county.

I don't know where to find photos of authentic batter, so I have to find a pad first, otherwise the real batter is not like this ~

Pig blood:

Guo 'a Noodle Sauce Shop (MM must add more white wine to eat pig blood, there is a branch in the food street)

Shake the snail:

Needless to say, it's the shaking snail on the snack stand in front of the West Street Cinema (the whole state calls it Jiu Lei Jiu), which is steamed with peanut butter, hot sauce, garlic and so on.

Put it in a big tooth cup and shake it vigorously. The taste is unforgettable so far! But now West Street has been demolished and moved to the side of Maoxiang in West Street. I think I grew up eating this when I was a child ~

Flat food:

At the entrance of Wensheng Primary School, at the corner of Kuixia Lane.

meat pocket

Brown meat tastes sweet, oily but not greasy, and its color is red and yellow, which is full of attractive charm. The floss is made of mushrooms, shrimps, taro, millet, pork (or chicken) and glutinous rice. When making, the glutinous rice is soaked, dried, mixed with marinated soup and scallion oil, fried in a pot until it is dry and loose, then evenly stirred with braised pork and raw millet, wrapped in bamboo leaves and boiled. Eat meat dumplings while they are hot. It is more delicious when eaten with spices such as sand tea sauce, garlic and red hot sauce.

! Dong Po (the other one is in front of the West Street Theater) I remember that before Dong Jie was demolished, she kept urging Ma to take us to eat jiaozi and beef soup with minced meat inside. I still remember that the steamed stuffed buns inside were delicious, and I had to wait in line to buy them ~ The jiaozi with minced meat in this house was really delicious ~ It was delicious in her sauce and smelled delicious ~ But jiaozi with minced meat was also delicious ~ When I took them to school.

Pig feet:

The sealed pig's trotters in Fengchi (just like the sealed meat in Tongan), the pig's trotters pot in East Lake Longtan, and the white water pig's trotters in Nanji Wei Zhen Restaurant in Huai Jin Backstreet (fine broth,

Intestinal enema, square meat) Nanji is late, but Fujian cuisine is also very authentic.

Quanzhou steak:

A Qiu Steak (on Hu Xin Street, near Hu Xin Hotel, there is another shop on Commodity Street, go straight from the intersection of China Construction Bank, and turn right).

Shishi beef soup opposite Baihui (oxtail soup is good), "beef offal" must be called Dongxing beef shop opposite Quanjiu.

A radish rice on the pontoon bridge was so delicious that it moved ing^-^. There is a beef buddhist nun at the junction of Nanjun Lane and Dongjie Street. It's delicious, but if you dare not eat spicy food, you'd better not go, but the soup is really good ~ ~

The beef soup in Quanzhou is clear, and a few pieces of onion meat are wrapped in a thin layer of sweet potato powder. Shishi's beef soup is yellow and thick, and the meat is wrapped in a thick layer of sweet potato powder, so I can't speak Mandarin. The meat tastes simple, and the soup is thick and fragrant.

8. Swallow meat:

The entrance of Fengze New Town is not far from the market where meat swallows are bought. There are many fillings, which feel clean and delicious. (The specific location is at the main entrance of Xincheng. There is a side dish market on the right side of the disc. Go inside and turn left, and you will see a clean restaurant selling meat swallows, and the meat swallows food garden opposite Chengtian Temple (I often eat this one, and my dad always buys a lot to cook at home, which is my favorite ~)

Stone flower paste is very cool;

Ingredients: Gypsum Fibrosum, Auricularia auricula, Mung Bean, Lycium barbarum, Pineapple, Red Jujube, and lotus root jelly. 40% lotus seeds are added with sugar, honey and crystal sugar, dissolved in 60% water and frozen. Qingbuliang can be used as a beverage to cool and quench thirst, prevent heatstroke and cool down. It is a good summer product, which can be compared with mineral water, Coca-Cola and other drinks. In addition, it can be eaten with bread, cakes and biscuits, and it is also an economical and simple meal.

South Gate Stone Flower Paste (the street from Zhongshan South Road to South Gate seems to be Jubao Street, and there is a stone flower paste shop with good business in the middle of Jubao Street on the right); Four fruit soup in front of Weiyuan Building (used to be the best seller by one person, but later there were more people selling well. I don't know which booth it is. Anyway, almost one place).

Ginger duck:

The first food court (not the gate of Huai Jin Street) will be delicious.

Fried oysters:

Crab frying is to use fresh crab meat and leek cut into half an inch, mix a little sweet potato powder, fry in a pot until it is almost cooked, and then cook with stirred eggs. When eating, you can also dip in some fried chopped green onion, and add some Yongchun mature vinegar and Chili sauce to taste. At this time, all the five flavors are old and very fragrant.

On Zhongshan South Road, turn left in the direction of Shuimen Lane. At the corner of an arcade at the back door of People's Supermarket, the store is not big, so you must go early and close early.

Mutton dog meat

Watergate Lane (left side of water inlet). It used to be the first one, but now it's the second one. It's over there in Xigou (it seems that we haven't reached the snail king yet, it's on the left. There are two storefronts, and the place is quite large. The chicken rolls inside are also good)

Chicken rolls (which is what Zhangzhou people call spiced ~)

prepare

1. Cut chicken and pork into strips, wash water chestnuts and cut them into thick strips, and cut onions into horseshoes.

2. Put the chicken and pork together in the pot, add salt, monosodium glutamate and white sugar and mix well, marinate for a while, add dry starch, dry fried onion slices, eggs, water chestnuts and chopped green onion and mix well to make stuffing.

3. Wash the bean skin, put it on a chopping board, wrap it with stuffing, roll it into several round strips with a diameter of 3 cm, steam it in a steamer for 20 minutes until cooked (or cut it into small pieces, cool it and fry it in an oil pan), and then put it on a plate. Eat with coriander, sour radish and sauce, and put it in a small plate. This is a must for raw vegetables. Features: This dish is white in color, fresh and delicious, suitable for steaming and frying.

Vinegar meat

Old shunji bridge is in the batter shop over there for the annual inspection of the detachment. It's huge.

Frozen bamboo shoots:

"Frozen bamboo shoots" is an annelid, and its scientific name is "Starworm". Although it is only three or five centimeters long, it is complete. You can eat it all over your body. After careful processing and boiling, the colloid on the body dissolves in boiling water and becomes frozen after cooling. Its color is gray, crystal clear, fresh and crisp, and its texture is flexible and elastic. It is a good product of many seasonings in winter and spring.

There is also one on the right hand side of the old campus of Quanzhou No.7 Middle School facing the old station, but I don't know if it is still there. There is also a booth at the entrance of sunshine ornaments on Zhongshan Middle Road, where an aunt is selling them.

Noodles:

Noodles are made by mixing various ingredients and dough. The taste is sweet and smooth. The noodle soup is preferably bone soup or broth. Soup should be good mushrooms, shrimps, pork, squid, shredded bamboo shoots, seasoned flat fish and coriander, leeks, bean sprouts, peppers, sand tea sauce, garlic, shredded eggs and so on. Boil mushrooms, pork and other materials into human soup, then add sweet potato powder to thicken it, and add some sugar, salt and monosodium glutamate to increase sweetness and smooth taste. Add coriander, shredded egg, pepper or sand tea sauce when eating, which has a unique taste.

Well, there are many places. It's hard to say where is the best.

Shenhu fish ball

Shenhu Fish Pill is a traditional famous spot in southern Fujian, which is round, massive or fish-shaped. It has the characteristics of white and bright color, strong expansion in the pot, flexible texture and delicious and delicate entrance. It is made of fine fish such as eel and mackerel, which are chopped and mashed and mixed with sweet potato powder. Much more delicious than Fuzhou fish balls ~ ~

Yongchun gang social rules

The turtle skin of Bangshe soft-shelled turtle is made of the first-class glutinous rice, ground into rice pulp, wrung out and kneaded. The master of the workshop with fine workmanship also specially added a small amount of brown sugar to the turtle skin, and mixed a thin layer of peanut oil into it, so that the turtle skin looks shiny, tough and tender to the touch. The soft-shelled turtle stuffing of Bangshe soft-shelled turtle is mainly made of waste mung bean powder mixed with a little sugar, kumquat powder and other condiments. Soft-shelled turtle stuffing is wrapped in soft-shelled turtle, put into the bean skin as thin as cicada's wings made of soybean milk, then steamed in a steamer and eaten at constant temperature.

Shishi sweet cake

The stone lion is shaped like a full moon, white in color, soft and tender in texture, fragrant, sweet and delicious. It takes high-quality winter glutinous rice, white sugar, honey winter strips, kumquat and spices as raw materials.

Honglai chicken feet

Southern Fujian fried dumplings

First, pour 750 grams of flour on the chopping board, add old yeast and appropriate amount of water to make dough, cover it with a wet cloth, and let it stand for fermentation. After fermentation, spread the remaining 250g flour into alkaline water, add150g sugar, roll it up and knead it until the dough is smooth. Knead into small dough weighing 35 grams, and roll each dough into a slightly thicker skin in the middle and a slightly thinner skin on one side.

2. Dice fresh pork, cut green onions into beads, and then mash them. Put the minced meat in a pot, add 50g of soy sauce, fermented milk, monosodium glutamate, white sugar, sesame oil, onion beads and water chestnuts, and mix well to serve as stuffing.

3. Take the skin from the left back, pick the stuffing with your right hand, scoop it into the dough, and pinch out 10 small folds along the thumb and forefinger of your right hand. After squeezing your mouth tightly, put it in a pot and steam it a little, then add some water, cover it, and fry it with high fire for 10 minutes until cooked. Features: thin skin and big stuffing, sweet and delicious.

These are the Fujian-style snacks that can be eaten in Quanzhou city. They are all authentic and delicious. I want to leave a lot of saliva and swallow a lot of dried mustard, Dehua wine Xiancao soup, Yongchun white duck soup, Huian Chongwu fish roll, Anxi Hutou rice noodle, taro, sesame sauce, meat pie and mung bean cake.