The specialties of Jianou include

Guang Cake

Zhicheng Guang Cake was probably popular during the Jiajing period of the Ming Dynasty, when Qi Jiguang led his troops from Zhejiang to Fujian to fight against the Japanese. Zhicheng light cake is unique. It is beautiful in color, fragrant in taste, salty, crispy and sweet after chewing. Some people who have been away from their hometown for a long time always bring some light cakes from their hometown with them every time they go out to visit relatives to satisfy their appetites or share them with relatives and friends in other places to enjoy together.

The method is: first ferment the flour and make the dough (approximately three pounds of water are added to 10 pounds of flour). For every 10 pounds of flour, add three to four ounces of salt and one ounce of baking soda. Then make a round cake dough with a diameter of about 7.5 centimeters and a thickness of about one centimeter. Poke a small hole in the middle of the cake, usually one hole for each light cake, like a melon seed mold. Poke two holes into each of the light cakes with green onions and meat on the surface, and stick the cake base around the upper wall of the stove. Put some sulfur in the charcoal fire. The baked light cakes will be white and slightly yellow, and the surface of the cake will be shiny. Indicates gold noodles, silver edges, and melon seed chews. Later, meat cakes, sesame cakes, etc. were derived. Nanya Town Fangcun Guangcake is famous far and wide and has become an industry. Leaders such as Beijing Municipal Party Committee Secretary Jia Qinglin and Fujian Provincial Party Committee Secretary Chen Mingyi have inspected Fangcun Light Cake Industry.

Soy milk powder

Jianou people have a special liking for soy milk powder. Whether they are the elderly or children, they will never tire of eating soy milk powder. When my friends from out of town arrived in Jianou, they began to dislike soy milk powder. When I saw the bustling street noodle shops with people coming and going, I couldn't help but try a bowl. With this taste, you can taste the taste and the fate. When he visits Jianou again, he will say: "Eat soy milk powder for breakfast." A kind of delicacy and a kind of creativity. I don’t know who’s masterpiece is, pairing common things like soy milk and vermicelli to create a delicacy.

The unique flavor of soy milk powder lies in the selection of materials and production. Rice noodles are "raw flour" made on the same day. The thickness of the vermicelli should be moderate. To make soy milk, you need to choose good beans, soak them and grind them finely. Pour boiling water into the pulp, filter out the bean dregs, and bring to a boil. The thickness of soy milk is most important. If it is too watery and tastes weak, it will lose its sweetness and fragrance. Blanch the rice noodles first, then make the soy milk, and then add seasonings. The vermicelli should be boiled thoroughly and the soy milk should be hot enough. These cannot be omitted.

Jianou Salted Duck

Produced in Jianou City, Fujian Province, this duck has a longer history than other salted ducks. It is recorded that it was a tribute when King Yanzheng of Fujian of the Ten Kingdoms and the Later Jin Dynasty proclaimed himself emperor. During the reign of Emperor Xiaozong of the Song Dynasty, the salted duck at Shengji Restaurant in Jianou was famous. Because Zhao Jin, Emperor Xiaozong of the Song Dynasty, was once a feudal king and his territory was in Jian'an (today's Jian'ou), he had a special liking for Jianou salted duck and brought it into the Song Dynasty. It is a "treasure of the Han Dynasty banquet". By the Qing Dynasty, Jianou salted duck had long been famous and favored by consumers from both north and south. It was a traditional famous local product of Fujian and was known as the "Eight Fujian delicacies". This dish is a famous flavor food in Fujian. It is shaped like a turtle body, white in color, tender and smooth, with thick meat and delicious taste.

Jianou salted duck is officially recognized by the Ministry of Agriculture as one of the "Four Big Salted Ducks in China". This is clearly documented in the book "Poultry and Traditional Poultry Products" of China National Food Corporation.

Jianou Salted Duck is carefully selected and processed carefully. It is produced starting from September of the lunar calendar every year and finished on February 2 of the following year. Among them, the salted duck made in Shuangfengtian is the best. Jianou salted duck is easy to cook. It can be washed and cut into pieces or fried, or steamed or braised with old wine. It has a unique flavor, is tender and delicious, and is a delicacy for banquets. It is also one of the favorite items for Chinese and foreign tourists to buy. The production of Jianou salted duck is extremely delicate. The ducks used to make the salted duck must be raised in fields and streams and mainly eat rice, which is often called "local duck". This kind of duck needs to be fed for hundreds of days before it can be put on the market. Because of its good meat quality and toughness, it is not easy to deform during the pickling process. When it is made, the meat is thick and tender, fat but not greasy.

Jianou Bianrou

Bianrou (also known as "Bianshi") is called "Wonton" in the north, "Chaoshou" in the Bashu area in the southwest, and "Wonton" in Guangzhou ". The skin is thin, the filling is large, and the taste is delicious. It is loved by people all over the world.

Bianrou is widely spread throughout Fujian Province, but the preparation methods are slightly different. For example, Fuding has seafood flavor, while Putian, Minhou Shangqian and other places mainly use chopped stuffing. As for the world-famous "Shaxian Flat Pork", it only happened after the 1990s. Its roots also come from Jian'ou. The production method is the same as Jian'ou Flat Pork. Since the selection of materials did not meet the fine requirements, it is today The "Shaxian flat pork" we eat on the street is rarely authentic. In Jianyang City in northern Fujian, Shuiji is the most famous for its flat pork, and Shuiji was separated from Jian'ou before liberation. Similarly, in Zhenghe, which is close to Jian'ou, its flat pork production technology is also the same as that of Jian'ou. Almost every household in Jianou (especially in the countryside) will make flat pork. It has become a fixed tradition to eat flat pork during the New Year and festivals. From a geographical point of view, we can also find that in some places near Jianou, People who come from counties and cities will think that the local flat meat is delicious. From Shaxian, Jianyang, to Zhenghe, Pingnan, and Zhouning, except for Zhouning, which does not directly border Jianou, all the others have borders. The local production methods are surprisingly consistent! Fuding Bianrou belongs to the northern wonton making method, and the meat filling is astringent.

Guo Di

The Guo Di cooked with fresh bamboo shoots is the first Jianou-style dish. It is not only loved by the people, but also favored by guests from all over the world.

The bottom of the pot is also called the bottom of the pot. It uses fresh winter bamboo shoots as the main ingredient, and is supplemented with pork belly, longkou vermicelli, daylily, seaweed, etc.

Preparation: Remove the heads of the winter bamboo shoots, cut them open and cook them in a pot until cooked. Remove them and cut them into thin strips, then simmer them in a pot until they turn brown. Cut the pork belly into small strips as thick as a chopstick, and let the vermicelli, day needles, seaweed and other water soak for later use.

Cooking: Stir-fry the pork belly in an oil pan until the meat strips are transparent, then add shredded bamboo shoots and stir-fry thoroughly, then add vermicelli and daylily and stir-fry, add a little sugar and other seasoning powder to thicken the pot, Put it in a bowl, and sprinkle some dried seaweed, red-dyed egg shreds, and chopped green onion.

Features: bright yellow color, served with seaweed. Red egg shreds, chopped green onions, bright colors. It is sweet and fragrant, with a crisp texture, and is soft and refreshing with vermicelli.

Na Di

Na Di is a snack from Jianou, Fujian. The method is as follows: each bowl (big bowl) uses half a catty of lean meat, half a catty of sweet potato powder, and Cut the meat into small pieces (the size of soybeans), add them to the sweet potato powder and mix well (each piece is about 1.5 cm in diameter). Boil the water, grate the meat and put it down. When it is cooked, pick it up and put it down and soak it in cold water. Heat up the oil in the pan, put down the onion and let it cook until fragrant. Add some shredded cabbage, winter bamboo shoots, soy sauce and salt and stir-fry for a while. Grate the meat and put it down. Add an appropriate amount of water and bring it to a boil. Add an appropriate amount of water to the sweet potato powder, mix well and cook until it becomes a paste. shape, mix an egg thoroughly before putting it into the pot, and add some pepper, rice wine, monosodium glutamate, sesame oil and other seasonings. It tastes sweet and tender. It has a fresh and refreshing taste, which is really a good product

Large Intestine Cake

Dried pulp cake and large intestine are steamed together, so it is named Large Intestine Cake.

Production process: Grind the rice slurry, drain it, take the dry slurry and knead it into small round cake slices, put it into a rice steamer with the large intestine, season it, and steam it with cinnamon leaves. When eating, take out the rice cake slices and put them in a bowl, cut the large intestine into a tube shape, add seasonings and eat it.

Flavor characteristics: The rice cakes are soft and tough, fragrant and fresh, oily but not greasy, and the large intestine is crispy but not fishy.

Kuao Bao

Wrap shredded bamboo shoots, shredded radish or spring vegetables in "roan kueh", hence the name Kueh Bao.

Manufacturing process: Pull it out first To make rotten rice dumplings, cool them slightly and wrap them in shredded bamboo shoots, shredded radish or spring vegetables, and then steam them. Most of the rice dumplings sold on the market today are wrapped in shredded radish and fried on a pan.

Flavor characteristics. : The skin is rotten and the noodles are smooth, and the filling is crispy and delicious.

Derivative snacks: using rice cakes to wrap sesame seeds is called "sweet rice cakes", and using rice cakes to wrap shredded bamboo shoots is called "salty rice cakes".

Jiatazi

Origin of the name: Jiatazi, also known as taro dumplings, is named after its shape like a small Jiatazi. It is said that it was made in Shuibei (now known as Shuibei) during the Mongolian and Yuan Dynasties. The people in the area fought against the Yuan Dynasty and were defeated. The rebels were short of food. They dug up fern roots, washed them with flour, mixed them with taro paste, and kneaded them into tartar for cooking. They want to devour it quickly, so eating Tartars means eating Tartars.

Preparation process: Today, Tartars are made with or without fillings and with red buds. Boil the taro, peel it and knead it into taro paste. Add fern powder (today there is very little fern powder and use sweet potato starch instead). Knead an appropriate amount of water into a dough and set aside. Use the method of making pork leg meat into a meat sauce and add it. Mix the salt water and alkali thoroughly into a flat plate, scrape it into balls with a bamboo knife, wrap it in taro flour skin and shape it into a triangular star, put it in a boiling pot and cook it. When eating, add MSG, red wine and other seasonings, drop sesame oil and sprinkle on it. Just chopped green onion.

Flavour characteristics: those without fillings are soft and refreshing, while those with fillings have soft skin and crispy fillings.

Origin of the name. : Pancakes, also known as spring rolls, are named for their paper-thin rolls.

Production process: Take the tender white fresh spring bamboo shoots, remove the heads and tails and grate them, cook them in a pot and then bake them. Peel and shred the pork belly, shred the dried tofu and fry it, mince the shrimp (or use minced shrimp), marinate the mushrooms and shred them, cut the leeks, add sugar, red wine, soy sauce, MSG and other seasoning ingredients to the hot pot. , first stir-fry the shredded pork to remove the oil, then add shrimp, dried tofu, etc., stir-fry, when cooked, add the cooked shredded bamboo shoots, add appropriate seasoning and stir-fry, when the pot is about to start, add the leek tube and stir-fry, remove from the pot and set aside. Select the refined powder and mix it into a batter, stir it up with your palms, stir-fry it, and tear it up. Add a plate of raw bean sprouts to the hot pan, add sugar, salt, pepper, MSG and other seasonings, and mix well. When eating, spread out two baked pancakes, add some bean sprouts and two green onion tubes, and then fry them in oil before eating.

Flavor characteristics: The skin is soft and slightly tough, and the filling is fresh and crisp. The deep-fried spring rolls are crispy and sweet, with a unique flavor.

Jianou snacks also include rice balls, bamboo shoots and pot stickers.