Cleverly picking black and white inkstones

The coastal areas of Putian are rich in precious black and white clams. Clam is a small clam that lives in shallow water and beaches. Although the clam is small, its meat is rich and delicious, and it tastes better after being pickled in many processes. The longer it is stored, after rinsing, it should be roughly salted for three to five days to ensure its quality. Before eating, bleach the marinated clams with clear water to remove excess salt, then marinate them with good soy sauce, sugar, rice wine and a little old vinegar for a few days, and then you can eat them.

Qing Xiang jiaohuang fried dumplings

Putian Xiao Jian Bao is famous for its thin skin, beautiful stuffing and strong flavor. The stuffing is made of diced lean meat, shrimp skin, minced mushrooms, shredded radish and chopped green onion. First, the fried egg slices are used to wrap the stuffing as big as walnuts, then the fermented flour is used as the outer skin to squeeze out the seal in the shape of chrysanthemum petals, and then they are fried in hot peanut oil in a flat pan for about 10 minute. When cooking, the stir-fried buns are slightly brown, steaming and full of fragrance, which greatly increases people's appetite.

Fried buns have a long history. As early as the 1920s, the Shuangxing Fried Bag Shop opened in Putian was very famous. The supply of fried dumplings is in short supply. Now this kind of fried dumpling shop is very common, and it is found in almost every downtown area.

Litchi meat with good shape and color.

Putian is nicknamed "Licheng" because it is rich in litchi. Litchi meat in Putian-style snacks is cut into litchi size, and the skin is carved into a shell shape with a knife. After frying, it looks like litchi. Then, the litchi meat is mixed into the prepared multiflavor gravy and boiled until it tastes delicious. When you put it on a plate, use fresh litchi as the decorative edge and serve it on the table, which will make people confused whether litchi or litchi meat is tempting your mouth.

Especially in summer festivals, the ripe litchi peel is bright in color and fragrant in taste, and it is natural to match the litchi meat skillfully made by famous teachers. At this time, if you have leisure time, invite three or five friends, find a quiet place, order a plate of litchi meat, taste wine and vegetables, and enjoy life. How delightful!

Golden chicken rolls are very attractive.

Chicken rolls are a traditional snack of Putian people and are often used for banquets.

Its characteristics are golden color, crisp and delicious, sweet and salty, refreshing and delicious.

Chicken rolls are made of pork, mushrooms, shrimps, water chestnuts and other ingredients wrapped in pig net oil and fried in strips. It looks like chicken skin and looks like a chicken leg, hence the name. Pig net oil is used as leather, thin and tough, and crisp and fragrant after frying. Stuffing and delicious food, as well as crisp and sweet water chestnut, are never tired of eating and tasting.

Chicken rolls can be called a convenient cooked food, which is easy to carry and store. If you are going for a spring outing in the suburbs, or climbing mountains to enjoy the scenery, take a bag of chicken rolls and a few bottles of beer, sit on the floor during the break and taste it carefully. Not too soon!

Nine-story Mazu Memorial Hall

Jiuceng is a kind of local snacks synthesized from nine layers of rice pulp with different colors. It takes rice and glutinous rice as raw materials, grinds them into rice slurry and divides them into nine equal parts. Add appropriate amount of white sugar and its edible pigment (the first layer is red, the second layer is light yellow, and the third layer is original white, until it is repeated to nine layers). Therefore, there are nine floors in total, hence the name nine floors. Its manufacturing method is to put the gauze on the bottom of the steamer, put the first layer of material on it, and then put it on the second layer until it is half cooked, until the ninth layer. After steaming, cooling and cutting into diamonds, not only the appearance is strange and elegant, but also the taste is moist and delicate. It tastes crisp and sweet, and is most suitable for children and the elderly. This is a unique snack of Dipper.

Probably it is difficult to make, so today, this snack has not been put on the market as a commodity, so not many people eat it, and even fewer people know its ins and outs. According to local customs, this nine-story nest is specially designed for the Double Ninth Festival. Double Ninth Festival is an important festival in China since the Han Dynasty. This festival mainly has two connotations: one is the custom of taking refuge; The second is the custom of ascending to heaven and becoming immortal. The so-called energy avoidance means that there is a disaster on September 9, and the world must go up the mountain to avoid it. See the Southern Dynasties for this story? Liang? Wu Jun's Book of Continuation of Qi and Harmony: "Runan enjoys the scenery and has traveled with Fei Changfang for many years. The name of the long room is called; On September 9, your family should have a disaster, so you should go there in a hurry, let your family make crimson bags, hold dogwood in your arms, and climb high to drink chrysanthemum wine. This disaster can be eliminated. As Jing Ru Yan said, he climbed mountains with his family and went home at night. He saw chickens, dogs, cows and sheep suddenly die. Long Fang listened and said,' Take its place. "

According to our current understanding, the ninth day of the ninth lunar month is a time of great seasonal change (yang disappears and yin grows), which is likely to cause climate anomalies. If people who are sick at this time do not avoid this moment in time, they are prone to diseases such as plague. Therefore, people are encouraged to go outdoors, especially in mountainous areas, to absorb fresh air. This is why we have to climb the mountain on the Double Ninth Festival.

The so-called ascension to immortality is due to two auspicious days. Because of this repetition, it only happens once a year. And "nine" is a mysterious number in the concept of ancient ancestors. Chu Jiu Debate by Wang Yi in the Eastern Han Dynasty notes: "Nine people, nine is Yang number, and its day corresponds to the month, so it is called Chongyang." It can be seen that September 9 is a very rare auspicious day. People think that on this day, the clear air rises and the turbid air sinks. The higher the terrain, the more clear air is gathered, and people can ascend to heaven through clear air.

Folklore: The old gentleman in Taishang was born on September 9th (Miscellanies of Years Old), and Huangdi, the ancestor of all ethnic groups in China, also ascended to heaven on September 9th. Coincidentally, Mazu in Dipumei also ascended to heaven on this day. ("A Record of the Sages of Mazu") contains: "In the fourth year of Taizong, Ding Hai, Queen's Day was 28, and on the eighth day of autumn, he said to his family,' I love quiet, and the world is unhappy. Tomorrow (the ninth day) is the Double Ninth Festival. I have the intention to climb the mountain and announce another date. However, the family thought it was a routine thing to climb the mountain in the ninth grade, but they didn't know that she was going to see the fairy. Rosty Yi ... flew away during the day. "

Based on the above two reasons, Dipu people made nine-story bowls, which should be to celebrate good luck, to worship Mazu to ascend to heaven, and to climb snacks to achieve family safety. Therefore, the production of nine-layer box is simple, but its significance is far-reaching.

Stewed tofu with emerald and white jade

Braised tofu is a popular traditional dish in Putian, which is famous for its light, elegant and unique flavor, and is also a famous dish for health care and dietotherapy for the elderly.

The main ingredient of this dish is fresh tofu, which contains a lot of unsaturated fatty acids. It has the effects of invigorating the middle energizer, invigorating qi, regulating stomach, clearing lung, promoting fluid production and resolving phlegm. Add auxiliary materials such as mushrooms, shrimps and shredded pork, and various seasonings such as chopped green onion and Jiang Mo, and boil and stew for 20 minutes. When the tofu paste is honeycomb-shaped, sprinkle a handful of celery powder and serve. It is characterized by jade-like color, soft texture, smooth and refreshing taste, pure taste and no greasy eating.

This home-cooked dish, which originated from the people, has long been on the elegant stage because of its high esteem. Every restaurant in Putian has this special dish for tourists to choose from.

Onion cakes are baked with thyme.

Onion oil cake is called "oil cake" and is a popular flavor snack in Putian urban and rural areas. Its preparation method is very simple: mix cooked sweet potato with rice and grind it into slurry, then add chopped green onion and mix well; Put the pulp in a small iron spoon and fry it in an oil pan until both sides swell and turn golden yellow. Take it out. The common characteristics are soft texture and mellow taste. In rural areas, monopolizing scallion cake is the most common burden. The scallion cake just out of the pot is delicious, so there is no need to sell it. The children will come to find incense and gather around to buy scallion cakes to eat.

Because of the popularity of scallion cakes, many varieties have been derived from various places. In mountainous areas, shredded white radish is often added to scallion cake, which is called vegetable cake; Sometimes it will be decorated with some peanuts. In plain and coastal areas, some shrimps or oysters are added to onion cakes. Don't call it "shrimp cake", it is a snack with strong seafood flavor.

Hot soup mutton tastes delicious.

Fish and sheep are fresh. The ancients vividly expressed the delicious characteristics of sheep when they made words. Warm soup mutton in Puxian flavor snacks has won the praise of gourmets for its unique cooking method.

It is said that in the middle of the Ming Dynasty, there was a family in Longhua, a suburb of Xianyou, who slaughtered sheep for a living. That day, he had just slaughtered a huge goat and prepared to go on the market for sale, when the news of the Japanese invasion suddenly spread. He didn't have time to think much, so he quickly put the sheep in a bucket full of boiling soup, covered it, put some straw in disguise, and the whole family ran away. The next day, the enemy withdrew their troops. He and his family came home from the mountains, so hungry that it suddenly occurred to him that there was a fat sheep in the bucket. So, the sheep were taken out and cut with a knife, and the result was cooked food. The whole family used it to satisfy their hunger, thinking that mutton was delicious and had no fishy smell. Since then, he has done the same thing, making mutton in warm soup, selling it in the market and enjoying a good reputation all over the world.

The method of making mutton with warm soup is to choose the best goat, bleed and slaughter it, remove all its hair and viscera, put the whole sheep into a pot, scald it with boiling soup several times, quickly put it into a wooden bucket, then pour in a proper amount of boiling water, drown the whole sheep, cover the bucket, take it out the next day, and cut it into four categories: neck meat, waist meat, leg meat and miscellaneous meat. Before eating, slice the mutton with a sharp thin blade, put it on a plate, and serve with Jiang Mo, garlic slices, aged vinegar and soy sauce. It tastes so good that you can never get tired of it. When foreign tourists come to Putian, they all want to taste this kind of food, which is considered to be very glad that you came.

Chaetomium rubrum

Haematococcus sp. is an algae which is produced in waters near Meizhou and Rinan Island in Putian. It is brownish red, as thin as hair, and rich in calcium and various vitamins. Because of its delicate and soft texture and excellent taste, it has become one of Putian-style snacks. Its growth requires high environmental conditions, and it is suitable for breeding in calm, moderate water temperature and unpolluted bay waters, so its yield is not high, just like Nostoc flagelliforme on the plateau.

Haematococcus can be divided into dry products and wet products after collection and processing. The dried product can be stored for a long time after drying. Wet products are usually salted and packaged in ceramics or glassware. Before eating, dried products are generally recovered by boiling water and adding various seasonings. Wet products should be scalded with water and then washed off. It is best to add sesame oil or cooked peanut oil to Haematococcus, and the fishy smell of animal oil will affect its quality.

The special taste of Haematococcus is irreplaceable by other foods. Anyone who has tasted it will have a deep understanding and will never forget it.

Sleeve small intestine money tablet

Among the varieties of Puxian-style snacks, the string of small intestine money chips has long enjoyed a good reputation. Pig small intestine was originally a very humble thing. After skillful processing and careful cooking, laymen can't recognize what it is made of, but can only praise the special taste and strange shape of this snack. The plate is cut into thin slices like money, and several levels of the finance department are even and distinct. Instant at the entrance, the meat is very strong, crisp outside and tender inside, and delicious. If the host doesn't introduce it, no matter how you guess, you won't think that this is a pig's small intestine.

The so-called stringing of small intestines is to turn a pair of long pig intestines upside down, wash them with starch and salt, and then clamp the front ends of the small intestines with bamboo chopsticks. After repeated slaughter and exhibition, it was wrapped into a solid ring the size of a silver ring. This processed small intestine is put into a pot, stewed with slow fire, fished out and put on a clean plate, and cut into small pieces like small money before eating, with patterns. In Puxian folk, this dish is usually sold in deli, and it is a delicacy for next meal or side dish.