Quanzhou has many specialty snacks, including noodle paste, vinegar pork, steak, salty rice and radish rice.

Quanzhou's noodle paste has a history of more than 800 years, with a soft texture and rich ingredients; Qiaotou vinegar pork is crispy, fragrant and soft, and has a very good taste; Quanzhou's beef snacks are exquisite in preparation and moderately priced.

1. Noodle paste It is said that noodle paste has a history of more than 800 years in Quanzhou. It is said that it is the most representative breakfast in Quanzhou. Probably few Quanzhou people would object.

The production of noodle thread is somewhat similar to that of dried noodles. The handmade noodle thread is as thin as a hair. When made into noodle thread paste, it looks like flowing dragon whiskers.

The soup is made by boiling pork bones and then thickening the soup. It is slightly sweet and has a slightly thick texture. Otherwise, how can it be called "paste".

The texture is also very soft and you can hardly feel the existence of the noodles.

In the early morning when the stomach is not fully opened, eating a bowl of noodle batter is really satisfying and stomach-churning.

Ingredients are also essential. The most classic combination is Quanzhou’s unique “vinegar pork” (discussed below). Common ones include fried dough sticks, shrimp, squid, razor clams, duck intestines, oysters, fatty intestines, pork liver,

Chicken gizzards, etc., you can choose two or three of your favorites each time and add them to the noodle batter.

And finally, a pinch of white pepper.

Where to eat Xijie Laoji Noodle Paste, Shuimen Guozi Noodle Paste, Houcheng Noodle Paste 2. Vinegar Pork Qiaotou Vinegar Pork is a small stall set up at Yingjin Bridge. It has been in business for 20 years and has become a vinegar pork stall.

endorsement store.

It started to rain suddenly on the day I went, and everyone was waiting in the rain to wait for the vinegar pork to be fried.

I bought some vinegared pork for 10 yuan, put it in a plastic bag and hung it on the handlebars, and the aroma came out while riding.

Take a piece and put it in your mouth. It is hot and crispy. You can't taste the sourness but it has a very special fragrance, which is a bit like the aroma of fried garlic (but there seems to be no garlic in the marinade of vinegar pork).

Where to eat Qiaotou vinegar pork 3. Steak Beef restaurants have a very rich selection of beef snacks, which are exquisitely prepared, taste good and are not expensive.

A piece of steak, a bowl of beef meatball soup, and a bowl of salty rice are really satisfying.

Quanzhou's steak is not a Western concept, but beef with bones stir-fried and then slowly stewed with curry powder, chili, bay leaves, cumin and other seasonings. When it comes out of the pot, it has been slightly deboned, and every bit of meat is covered with sauce.

The juice is slightly spicy with curry and full of energy.

The most famous restaurant is Hao Chengcai Steak House on Tu Men Street, just across the road from the mosque.

Their steak curry is quite strong and spicy, but super fragrant.

The other restaurant recommended by Chua Lam is Dongxing Beef Restaurant. I personally like the steak here better. The taste is quite different from that of Haochengcai. The spices are used well and they don’t rely so much on curry.

The beef balls are very chewy.

Southern Fujian is not far from Chaoshan. One of the biggest ones is stuffed beef balls, and the others are without fillings. The soup of the beef balls is also very delicious. Although it is oily, it is not greasy at all.

The only thing missing was the beef noodles. There was a lot of beef, but because there was steak first, the beef in the beef noodles was not very competitive.

4. Salty rice and radish rice. Steak is usually accompanied by a bowl of salty rice.

To put it simply, salted rice is stewed rice with various ingredients, such as mushrooms, carrots, dried seafood, etc.

It's not actually salty, it's found in all steak restaurants.

There is also a more homely version of radish rice, which is the most accurate interpretation of the "ancient taste" deep in the taste of southern Fujian people.

Use sandy radish with extremely high water content to cook with oysters, dried shrimps, shiitake mushrooms, and pork belly.

Meal-in-one is a kind of food that almost every household will cook.

I don’t know if it’s because it’s too homely, but one of the regrets of this trip is that I didn’t collect any delicious radish rice.