Sanmen local specialty snacks Sanmen folk food culture is rich in local customs, and local specialty dishes and specialty snacks are colorful. Mainly in Sanmen Blue Crab, Jiantiao Qinjiang Fish King, Nipu Wangchao, Gaojian Mullet, Crossing the Fragrant Fish and many other places in little seafood, as well as many local snacks, such as wheat coke, bad soup, dumplings, round, green stuffing and so on. Sanmen is famous for its fish, shrimp, shellfish and other little seafood represented by Sanmen blue crab, mainly including Sanmen blue crab, Sanmen white shrimp, Portunus tritaeniorhynchus, Penaeus vannamei, razor clam, oyster, fresh mud snail, clam, clam, haemorrhoid and fragrant snail, which is known as the "golden beach" in the East China Sea. A wide variety of little seafood has made a great contribution to Sanmen's food culture. Sanmen little seafood pays attention to the word "fresh" in his cooking. Of course, this has something to do with the long-standing eating methods of local fishermen. In the past, the fishermen in Sanmen Bay liked to cook the freshly caught little seafood with seawater and then eat it. Or shell little seafood such as shrimps and crabs, and add local Sanmen fermented grains and seasonings such as onion and ginger to choke and eat. Little seafood, such as Sanmen blue crab, Sanmen white shrimp, Penaeus vannamei, razor clam, clam, oyster, clam, blood clam and sweet snail, are all suitable for clear cooking. Simply cooking with ginger slices and scallion can really keep the delicate flavor just right. Of course, during the development of Sanmen little seafood, a series of local cooking techniques have been gradually integrated, such as braised little seafood series, which is well-known in the whole province and even the whole country, such as braised mullet. In particular, the cooking method of three-door clams is amazing. Three-door clams can be fried raw, and meat can also be mixed with eggs, meat and other things, which is delicious. And Sanmen razor clam can be processed into iron plate razor clam with the salt rich in Sanmen saltworks. This dish is characterized by the natural coincidence of the fragrance of salt and the umami taste of razor clam, which makes people unforgettable. In addition to little seafood, Sanmen is also very rich in flavor snacks, mainly including wheat cake, eating cake tube, wheat coke head, wheat coke, Songhua cake, black rice cake, green ball, glutinous rice cake, "pushing sand", rolled cake, flat food and so on. The excellent cooking method of Scylla serrata in Sanmenwan is to wash it with clear water before eating, then kill it (chopsticks can be used to pierce the central nervous system from its eyes to relax its claws), and then tie it up, brush it and dig its internal organs (note: it is not necessary to dig the internal organs when steaming and boiling). There are about twenty kinds of cooking methods for Scylla serrata in Sanmen Bay, and the following are the most commonly used ones: raw materials of Scylla furong: 511g of Scylla serrata; Methods: steaming; Ingredients: 2 eggs, 1 liang of yellow wine, 11g of salt, monosodium glutamate and water. Green crab with ginger and onion raw materials: 511 grams of green crab; Method: stir-fry; Ingredients: ginger, onion, yellow wine 1 Liang, salt 11 g, monosodium glutamate, sugar, oil. Green crab tofu pot raw materials: 511 grams of green crab; Method: stew; Ingredients: 251g of tofu, mushrooms, bamboo shoots, shredded pork, ginger slices, onion, garlic, yellow wine, 11g of salt, monosodium glutamate, sugar and oil. Baihua Crab Pill Ingredients: 511g of crab; Methods: Clear boiling; Ingredients: 51 grams of starch, egg white, mushrooms, bamboo shoots, yellow wine, salt, monosodium glutamate, sugar and oil. Bad soup on the fourteenth day of the first month, that is, the Lantern Festival, every household will make bad soup. Use chopped vegetables; * meat, * ears; Hey; Oil tofu; Dried tofu; Stir-fry these fillings such as dried squid, then add water to boil and add early rice noodles. Aroma, soft and delicious, it is a traditional holiday delicacy. Well, it's a custom that anyone can eat at this festival. Fish head eating fish head has become fashionable. Because the fish head is delicious and easy to be digested and absorbed by human body, it contains less fat, generally 1-3% (8-15% for more fish), and is rich in vitamin A, vitamin D and vitamin K. Especially, it is rich in two kinds of unsaturated fatty acids: DHA and EPA, which are good for cleaning and softening blood vessels, reducing blood fat, strengthening brain and delaying aging. But many people don't pay attention to the method of eating fish head, and feel that the effect is not good. Recently, the reporter visited Mr. Liu, the drunken fish head hot pot, and asked about the essentials of eating fish head hot pot. Boil and heat-first, use high fire until the bottom of the pot boils, then change to medium-high fire for 3 minutes, and then use medium-low fire for 2 minutes before serving! Consumption standard-expert advice: per capita consumption is 2-3 times a week, and each consumption is 1-1.5 kg. Don't eat less, don't eat more! How to eat-when eating, you should eat in the order of fish lips, fish brains and fish heads, and use small ingredients to taste the fish flavor and spicy flavor. When eating fish skin, you should savor it carefully and pay attention to a slow word; Eat fish lips and fish brains quickly. As soon as you inhale, it stops in your mouth, soft and smooth, and goes down your throat, which is wonderful. Black rice mash is made of tender leaves of "Mountain Black Rice", which are mashed to get sweat, mixed with glutinous rice and sugar, and steamed to make mash, which is purple in color and has a unique fragrance. Push the sand with glutinous rice, soak it in water, drain it, steam it, put it in a stone mortar, make it into steamed bread, roll sesame seeds and sugar on the surface, invite a new guest, invite a son-in-law, or just add a red seal as a gift for visiting relatives and friends. Songhua cake is made of glutinous rice flour with sugar, mixed with a small amount of newly picked pine flowers, kneaded into dough, sliced and cooked, Huang Chengcheng, soft and sweet, and it is a good food to accompany dishes. Cake-eating tube Cake-eating tube is commonly known as "wheat coke". It is a traditional holiday food with thin paper-like wheat coke skin (or rice tube baked with rice paste) wrapped with sliced meat, egg skin, dried shrimp, bean noodles, rice noodles, tofu, mung bean sprouts, shredded bamboo shoots, taro, shredded radish, etc., which is soft and delicious. The Youth League is commonly known as "Qingyan". In Tomb-Sweeping Day, every household picks cotton green (rat-weed) and glutinous rice green and tender grass, cooks them, mashes them, mixes glutinous rice into dough, embeds them with fillings, which are sweet and salty, and then sticks newly picked catalpa leaves on both sides, which are steamed in a steamer. Xian Yi, old and young, often makes offerings to graves.