Jianou’s special snacks:
1. 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 resist The time of Japan. 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: ferment the flour first, and make the dough (approximately three pounds of water is 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, then stick the cake base around the upper wall of the stove, and 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.
2. Soy milk powder
People in Jianou 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.
3. Jianou salted duck
Produced in Jianou City, Fujian, this duck has a longer history than other salted ducks. It is recorded that it was the king of Fujian in the late Jin Dynasty, Five Dynasties and Ten Kingdoms when Yanzheng proclaimed himself emperor. Tribute, during the reign of Emperor Xiaozong of the Song Dynasty Zhao Jin, the salted duck of Jianou Shengji Restaurant 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 to the Song Dynasty. , listed as "Han Xi Treasures". 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 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.
4. Jianou Bianrou
Bianrou (also known as "Bianshi") is called "Won Chaos" in the north, "Chaoshou" in the Bashu area in the southwest, and "Chaoshou" in Guangzhou. Wonton”. The skin is thin, the filling is big, 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 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.
5. Pot bottom
The pot bottom 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, pick them up and cut them into thin strips, then simmer them in the 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 soften 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 into 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.
6. Nadi
Nadi is a snack in Jianou, Fujian. The method is as follows: each bowl (large bowl) uses half a catty of lean meat and half a catty of sweet potato powder. , cut the meat into small pieces (the size of soybeans), add them to the sweet potato powder and stir evenly (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.
7. Large intestine cake
Steamed with dried pulp cake and large intestine, 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 the rice steamer with the large intestine, add seasonings, 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.
8. Kueh Bao
It is made of "roan Kueh" wrapped with shredded bamboo shoots, shredded radish or spring vegetables, so it is called Kueh Bao.
Production process: First Wrap the rotten rice dumplings, cool them slightly, wrap them in shredded bamboo shoots, shredded radish or spring vegetables, and then steam them. Most of the rice dumplings sold in 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.
Derived 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". ".
9. Jia Tarzi
Origin of the name: Jia Taro, also known as taro dumplings, is named after its shape like a small Jia Taro. It is said that during the Mongolian and Yuan Dynasties, water dumplings The people in the northern area (now known as Shuiyuan) fought against the Yuan Dynasty and were defeated. The rebels were short of food. They dug fern roots, washed them with flour, and mixed them with taro paste for cooking. Another theory is that the people at that time called Mongolian Yuan Tartars. , people are oppressed by their rule and want to eat them quickly, so eating tartar means eating tartar. The production process of tartar is as follows: There are two types of taro, whether it is stuffed or not. Knead the skin into taro paste, add fern powder (today there is very little fern powder, use sweet potato powder instead), knead an appropriate amount of water into a dough and set aside. Use the method of making pork leg meat into flat food to make meat sauce, add salt water and alkali. Mix thoroughly into a flat plate, scrape with a bamboo knife into balls, wrap in taro flour skin and shape into a triangular star, cook in a boiling pot, add MSG, red wine and other seasonings, add sesame oil and sprinkle with chopped green onion. . Flavor characteristics: Those without fillings are soft and refreshing, while those with fillings have soft and smooth skin and crispy fillings.
10. Pizza
Origin of the name: Pizza is also called spring roll. The roll skin is as thin as paper.
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 dry them.
Accessories: Pork belly. Peel and shred the tofu, shred the dried tofu and fry it, chop the shrimp (or use minced shrimp), marinate the shiitake 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 again. Remove from the pot and set aside. Mix the refined powder into batter, stir-fry it with the palm of your hand, and tear it apart. Add dilute starch water to a hot pot, add sugar, salt, pepper, MSG and other seasonings, and heat it up. When eating, spread out two baked pancakes, add sweet and spicy fillings, wrap them in a tube with some bean sprouts and two scallions, and eat them immediately.
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.