Shaxian fish balls, one of the snacks in Shaxian, Fujian. Shaxian fish balls are unique in the local area and form their own family. Fish balls, also known as "fish balls", "fish rot" and "preserved fish", are made by chopping fish, adding egg white and starch, stirring, squeezing into balls and boiling water. Legend has it that it was created by Cao, a famous chef of Wang Anshi in the Northern Song Dynasty, and was born in Ganzhou, Jiangxi. Some of them are wrapped in pork stuffing or shrimp stuffing, which is very delicious.

Shaxian mixed noodles

Shaxian mixed noodles is a snack in Shaxian, which is usually served with Shaxian flat meat. It has the characteristics of rich flavor, bright color, simple raw materials and easy to master cooking methods. The taste is salty and sweet, oily but not greasy. In an ordinary Shaxian snack bar, its basic raw materials include: about 500 grams of noodles, 50 grams of peanut butter, some fresh vegetables, sauerkraut, salt, monosodium glutamate (chicken essence), sesame oil, vinegar and garlic paste.

Shaxian snack is famous for its flat meat and mixed noodles. Just like a couple's match, it is dubbed the couple's package. Noodles for kneading dough are the most particular about raw materials. Be sure to choose high-gluten flour or high-quality medium-gluten flour, fermented with appropriate amount of water and a small amount of alkali and salt. Shaxian snack peanut butter is a secret folk prescription of Shaxian people. First, heat a wok with medium heat, then add a proper amount of oil and peanuts, stir-fry until most peanuts turn golden yellow, then take out the wok, spread peanuts, and put peanuts, sugar and sesame seeds into a blender and grind them into a smooth paste. With noodles and peanut butter, the rest of the raw materials are available in the kitchen, making handmade noodles is easy.

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It is characterized by white and delicate color and delicious dip.

Its practice: select rice with long production cycle, finely process and grind pure white slices, grind them into slurry water, then mix the slurry water evenly, pour it into an iron plate, float it on boiling water in a cauldron, steam it, and roll it into a cylindrical shape, that is, the product is cylindrical. You can dip it in soy sauce, garlic, pepper, sesame oil and other seasonings, or you can fry it.

Rice frozen bee

Soak rice in water to make slurry, add a little edible alkali, put it in a pot and stir it into paste slurry, then put the slurry on a rice sieve and sieve it into a bucket or basin filled with clear water to turn it into many bee-sized particles. After picking it up, add onions, mushrooms, lean meat, shrimp and other seasonings and cook it. It is delicious.

Braised pork chop with scallion

Yong 'an roasted ribs with onion is one of the famous local dishes. Its characteristics are fragrant and spicy, oily but not greasy, crisp but not rotten, and fragrant lips and teeth at the entrance, suitable for wine and rice. Pork chop contains essential amino acids for protein and human body, and also contains a lot of calcium. Adding acid can dissolve calcium in bones, which is more conducive to human absorption.

Raw materials: clean pork 1000g, onion 75g, dried pepper 7g, sugar 100g, vinegar 75g, soy sauce 50g, pepper, star anise and a little monosodium glutamate.

Method: Cut pork chop into 2 inches, and then get drunk with vinegar 1-2 hours. Drain the drunken pig into the oil pan, fry it until it is half cooked, and take it out. At this time, put other ingredients in the pot, stir-fry until the star anise and spicy taste overflow, pour in ribs, add sugar, water and soy sauce, stew in the pot to make soup, take it out and buckle it at the bottom of the bowl, and add onion (onion is cut into 1 inch). Finally, put the whole bowl into a steamer and steam for 2 hours. After steaming, pour the soup into the pot, thicken it, and add monosodium glutamate to taste it, then serve.

Jiaozi made of glutinous rice flour.

Soak rice in water, grind it into slurry, add a little edible alkali, put it in a hot pot, stir it into a thick paste, and make it into a ball with a diameter of 1- 1.5 cm by hand. Mariko symbolizes good luck. In Yong 'an area, locals eat dumplings at weddings, birthdays and children's full moons. On the solstice of winter, auspicious dumplings made of dog meat and pig's trotters are indispensable on every dining table.

Xia Nan loach vermicelli

Xia Nan dried loach powder is very particular about material selection and processing. First of all, we should choose live loach that has never been caught in polluted paddy fields, not artificially raised. After the loach is caught, it should be put in clear water for 1-2 days to make it spit out muddy smell. 65438+ 0-2 hours before cooking, you should also feed the loach with a little salt, distiller's grains and monosodium glutamate to let the flavor of the seasoning enter the loach.

When cooking loach, first put cold water into the pot, pour the washed loach into the pot, let it swim in cold water, and then cook the pot with slow fire so that the loach can swim and cook, so that the cooked loach is soft and slippery. After the loach is cooked, add the scalded fine dry powder and seasonings such as ginger, pickles and red wine to the loach soup. Authentic Xia Nan loach dry powder pays attention to tenderness, fragrance, softness, smoothness and freshness. No wonder its reputation spreads far and wide.