Xiamen: Boiled Live Fish

The popularity of this dish in recent years at least shows that Xiamen people, who have always been very picky and even stubborn in their appetites, identify with Sichuan cuisine. Many people attribute this to this city The sharp increase in the foreign population has led to the large-scale introduction of foreign dishes in Xiamen. In 2000 alone, nearly 30 new high-end Sichuan restaurants opened in Xiamen, a small town with a population of only 600,000.

But the taste of boiled live fish is indeed good. Although the ingredients are simple and popular (grass carp), and the cooking method is not necessarily unique (boiled), its wonderful combination of spiciness and freshness is both satisfying and satisfying. Xiamen people’s long-lasting taste for fish and seafood is also an extension of their traditional “sand tea complex” in the overall popular trend of Sichuan cuisine.

Longyan: Drunken River Chicken

This can be regarded as a classic Hakka dish. In the past few years, it has been served in some cities in Fujian and Guangdong (such as Fuzhou, Xiamen, Chaozhou, etc.) It is popular, but in Longyan, even though Sichuan and Hunan cuisine have swept the country, this drunken river chicken dish can still be said to be everlasting.

The Hetian chicken from Changting is known as one of the five famous chickens in the world. It is said that it has three yellows (bill, feet, and hair), three blacks (two wings, inner side, and tail end) and three forks (the top of the crown and two claws). ), but the most amazing thing about this dish is the wine. Only when cooked with Hakka wine can the chicken be as delicious as it is fresh, tender and fragrant.

Quanzhou: Ginger Duck

People in Quanzhou are greedy, and ginger duck is very popular in the food streets of the ancient city. People in Quanzhou buy chickens, ducks, shrimps and crabs to "make up for the winter", and for convenience, they buy ready-made ginger ducks. Quanzhou's ginger duck is passed down from Xiamen and is a unique specialty of Fujian cuisine.

Ginger duck is made in three flavors: salty, light and spicy. The method is to boil it over high heat, simmer over warm heat, add tonics and turn the pot three times. The pot is oily but not greasy. The taste is unique and the fragrance is overflowing. color.