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Fujian Food Fuzhou food culture has a long history and a long history, with strong southern local characteristics. In particular, Fuzhou cuisine is famous for its delicacies from the mountains and seas. It is unique in the culinary world and has become the main body of Fujian cuisine, one of the eight major cuisines in the country. Therefore, "Fuzhou cuisine" is fragrant all over the world. ", food culture has been passed down through the ages". Fuzhou delicacies include high-end Manchu and Han banquets from Fujian cuisine, shark fin banquets, sea cucumber banquets, bird's nest banquets, fish lip banquets, Buddha Jumping Over the Wall, etc. Among them, the most famous and well-known at home and abroad is "Buddha Jumps Over the Wall", which is listed as

It is the "chief dish" of Fujian cuisine. Fujian cuisine is often listed as one of the state banquets, and it has been hosted by Prince Sihanouk, President Reagan, Queen Elizabeth and other domestic and foreign guests. Fuzhou's specialty snacks include fish balls, flat meat swallows, shrimp cakes, oyster cakes, light cakes, Dingbian paste

, Yu Kueh, spring rolls, fried noodles, Fuzhou noodles and more than dozens of kinds. Popular with the general public and tourists. In recent years, Fuzhou has also introduced famous dishes from seven other cuisines, including Sichuan cuisine, Cantonese cuisine, Beijing cuisine, Zhejiang cuisine, Jiangsu cuisine, Western food, and Western pastries, making the catering industry

It forms a grand scene of blooming flowers and stars looming over the moon, which is known as a "gourmet's paradise".

Fujian’s medicated diet

Medicated diet, which is based on the principles of traditional Chinese medicine, uses the principle of the same source and flow of medicine and food to cook, and is a kind of disease treatment

Disease, disease-free and healthy, suitable for both women and children, a scientific diet that has medicinal power but no medicinal taste. Medicinal diet, it first talks about "diet", that is, food is the main one. Based on the theory of "health and nourishing qi" of traditional Chinese medicine, it pays attention to people's "vital energy" and "veins", that is, "vital energy is abundant" , "Mailuotong". Sun Simiao, a medical scientist in the Tang Dynasty, pointed out in the book "Qianjin Prescription", "As a doctor, you should adjust the source of the disease, know what the problem is, and treat it with food. Dietary therapy If it doesn't heal, then take medicine." This has clearly proposed the treatment of "diet therapy". After being passed down from generation to generation, medicated diet

has become more perfect from theory to practice. In terms of specific production, in addition to paying attention to color, aroma, taste, shape, and utensil

, special attention is also paid to the "tonifying" effect, which makes it even more popular among tourists at home and abroad. Now, many

tourist hotels in Fujian have begun to operate medicated diets. For example, the Lujiang Hotel in Xiamen has a restaurant specializing in medicated diets, which adopts the traditional dietary therapy principles of traditional Chinese medicine

and has been combined with modern medical science and technology theory and Chinese cooking techniques are organically combined on the basis of nutritional science. Under the guidance of famous Chinese medicine experts in Xiamen, they work with chefs to cook famous medicinal dishes with the same ingredients. Wolfberry open-sided shrimp

", "Dangzao Braised Mountain Deer", "Spicy and Sour Abalone Soup", "Crispy Shrimp Cake", "Angelica Braised River Eel", "Winter Insect Stew

River Turtle" and so on. It has curative effect, has no medicinal taste, and is also equipped with valuable tonics, which can resist aging, prolong life, improve immunity function, enhance human body vitality and energy, and is in line with "eating in moderation and harmonizing the five flavors" The principle of food nutrition can make people's body yin and yang balanced and healthy. After tasting the medicinal food of this delicious delicacy, the tourists were filled with admiration and left an inscription: "

Enjoy the delicacies of Lujiang Hotel, looking at my hometown from the north to the sky, thousands of miles away and thousands of years of family and national affairs, you and I should work together to "It can be seen that with the development of Fujian's tourism industry, medicated food has gradually entered thousands of households and spread to the world.

Fujian’s Snake Feast

Some famous restaurants and restaurants in Fujian often introduce delicious recipes using delicacies from mountains and seas to prepare delicious dishes

. For example, dishes made from dogs, snakes, horseshoe crabs, turtles, etc. are cooked to attract tourists. Wuyishan, known as the "King of Snakes", has long been famous at home and abroad for its Sheyan, attracting countless "diet therapy" tourists. As we all know, there are 26 genera and five families of snakes living in Wuyi Mountain. Biologists and chefs cook delicious snake dishes based on the different amino acid compositions of various types of snakes

, including dragon and phoenix soup, dragon and tiger fight, fried dragon steak,

Fried dragon eggs, yellow dragon beads, dragons playing in the water, and many other popular snake dishes, together with snake sauce

condiments and paired with snake wine, it becomes a delicious snake feast . There is also the famous dish of "dragon, tiger and phoenix fight" made of noodles with snake, cat and chicken as the main raw materials; it is cooked with shredded snake meat, shredded chicken, mushrooms, fresh bamboo shoots, etc. The "snake

soup" is full of fragrance. These two kinds of snake dishes are indispensable famous dishes in big banquets.

Fujian’s snacks

Fujian’s snacks come in many varieties. Snack shops and food stalls scattered all over the country often gather into food markets with local delicacies. Every day when the morning light dews, it opens for business and customers come in droves. The various exquisite foods are very tempting in color and taste.

Famous snacks from various places mainly include: Qingming fruit, mung bean fruit, Quanzhen fish balls, swallow skin, etc. from Fuzhou; seafood dishes from southern Fujian are mostly made from ingredients found on coastal shoals

< p>All kinds of seafood treasures are carefully cooked and paired with unique sweet, sour, salty, fragrant, spicy and other seasonings

to make them delicious and special, such as bamboo shoot jelly , fried oysters, blanched snails, horseshoe crab meat, etc. are all popular among tourists at home and abroad and are well-known. In addition, famous snacks from various places in southern Fujian include Xiamen’s Qinglan pie, fish skin peanuts, canned mushroom meat sauce, peanut cakes, etc.; Quanzhou’s meat rice dumplings, Shenhu water balls, and Yuanxiao balls , Shishi sweet

guo, Anhai orange cake, halal beef pot stickers, etc.; Zhangzhou’s hand-caught noodles, five-spice rolls, etc.; Sanming’s smoked duck, eggs

wild rice, fern whisker buns , sesame salty cakes, etc.; Nanzheng’s pixie jelly, bitter locust cake, rat worm fruit, etc.; Longyan’s white chopped Hetian chicken, salted peanuts, hot-boiled Jiupin, etc.; and the eight major restaurants in western Fujian Dried (Changting dried tofu, Liancheng dried sweet potato, Yongding dried vegetables, Shanghang dried radish, Wuping dried pig gallbladder, Ninghua dried rat, Mingxi dried meat, Yongan dried bamboo shoots); Ningde

The konjac, areca taro, etc.; Putian’s Mazu cake, Xinghua powder, etc. These flavored snacks are all sweet and salty

combinations, with suitable meat and vegetarian options. They blend the flavors of various provinces and form a unique system, which has been recognized by the majority of tourists as unique

It is a snack with Fujian characteristics and is very popular among tourists at home and abroad.

Badagan in Western Fujian

Badagan in Western Fujian-Changting Dried Tofu

Changting Dried Tofu

"Chinese tofu is also Very delicious food, the best in the world." This is the last sentence in "Superfluous Words" written by Qu Qiubai while in Changting Prison. Qu Qiubai's praise for tofu is related to the fact that he often ate Changting tofu in prison. According to

"Tianlu Shiyu" records, tofu was first created by the sorcerers of Liu An, King of Huainan in the Western Han Dynasty (79-122 BC), and it has a history of more than 2,000 years. Changting dried tofu began in the Kaiyuan period of the Tang Dynasty and has a history of more than 1,200 years. The production method of Changting tofu is different from other regions. It uses physalis as the medium. When making it, the heat is properly controlled. Use a large gourd to hold the physalis and slowly pour it into the soy milk.

The tofu curd is slowly coagulated and then filtered and pressed. Therefore, Changting tofu is tender and delicious, neither sour nor bitter

A variety of foods are made with it, such as Dongpo tofu, Yongdoufu, Yinhebao, tofu dumplings, Shengjiman balls, Huizhou balls, etc.

It has a unique flavor that you won’t get tired of eating for a long time. Changting dried tofu, which ranks first among the eight bean curds in Tingzhou, is famous both at home and abroad for its fine production, exquisite ingredients, unique flavor and delicious taste. At that time, Zhu Liangzu, the general of Zhu Yuanzhang of the Ming Dynasty, led his troops to Tingzhou. After eating Changting's dried tofu, he praised it greatly. In the late Qing Dynasty, after Qiu Hongde, the commander-in-chief of Zuoying in Tingzhou, was transferred to Taiwan and promoted to Qianzong, he missed the flavor of his hometown tofu

dried bean curd, so he wrote and remitted travel expenses to his relatives in Hetian who were good at making dried tofu, and invited him to go Taiwan specializes in dried tofu. There are

many simple and beautiful villages in Changting located in the lofty mountains. "Thousands of miles of orioles are singing, the green is reflected in red, and the water village is surrounded by wine and flags." Regardless of the size of the village

there must be dried tofu and A small shop run together with wine. Local simple farmers, mushroom drinkers from Zhejiang, old gold diggers from Jiangxi, and tourists from all over the world all like to buy a bowl of rice wine and buy a piece of dried tofu and drink it slowly after taking a break in the hotel

Chew carefully. Dried tofu is fragrant, salty, sweet and tough, which is memorable.

Badagan in Western Fujian - Shanghang Dried Radish

Shanghang Dried Radish

Shanghang Dried Radish enjoyed a high reputation as early as the early Ming Dynasty. More than 500 years of history.

Shanghang is the main radish producing area in western Fujian. Radishes produced in Shuinan, Zhangtan, and Tupu areas near the city suburbs are either red or white

and are tender, crisp, and sweet. The dried radish processed in this way is golden in color, tender in skin and crisp in meat, and has a sweet and delicious flavor

. It can be stir-fried, stewed, deep-fried, or soaked and lightened before being added with sugar and sour vinegar as a cold dish for banquets. Therefore, historical records record that it "sells best in Fujian and Guangdong".

The production of dried radish is usually carried out around the winter solstice and requires three processes of "sunning, pickling and hiding". Pull out the radish

Wash it, dry it slightly and put it into a large wooden barrel. Add a layer of radish and a layer of salt. Cover it after filling it, and then press it with large rocks. Take it out after a week

Put it out to dry, rub it to remove the water, and then dry it again until no more water can be squeezed out. Then filter the salt water in the barrel and boil it, pour in the dried radish and soak it, rub it again while it is hot, squeeze out the salt water and dry it in the sun. When it turns golden brown, dry the radish

Put it into a clean urn, compact it, seal it with yellow mud, and take it out after half a year. In this way, it becomes Shanghang dried radish with unique flavor

.

Eight Dried Sweet Potatoes in Western Fujian - Liancheng Dried Sweet Potatoes

Liancheng Dried Sweet Potatoes

Dried sweet potatoes are found in all counties in western Fujian, but Liancheng Dried Sweet Potatoes are unique in their own way. famous for its raw materials and production methods. It is made from red sweet potatoes cultivated in Getian, Gechuan, Jiele, Daping, Liwu, Hongshan and other places, so it is also called red sweet potato.

The soil in these villages is soft, the pH is moderate, and the climate is suitable, which is very suitable for the growth of this red sweet potato. This kind of dried sweet potato

retains its natural color and quality. It is yellow in color and red in color, has a sweet and fragrant taste, is soft and chewy in texture, and is

high in glucose and vitamins. A and B content.

The production method is generally to steam and peel the whole sweet potato, then press and bake it. It can be kept for several years after being made.

It can be used as a snack or cut into small pieces, mixed with flour, eggs, spices, fried and then dipped in rock sugar powder to serve as a banquet

Famous dishes. Therefore, Liancheng dried sweet potatoes are indeed a good gift for relatives and friends.

Eight dried vegetables in western Fujian - Yongding dried vegetables

Yongding dried vegetables

Yongding dried vegetables have a history of more than 400 years. They are not only famous inside and outside the province, but also among overseas Chinese in Nanyang. It is also quite influential. When the "Taiwan Balm King" Hu Wenhu lived in Nanyang, he often asked people to bring dried vegetables from his hometown.

There are two types of dried vegetables in Yongding: dried beets and dried sauerkraut. Dried beets are dark and shiny in color, and taste sweet and delicious. When making it

First wash the fresh mustard greens and dry them in the sun for 1-2 days until the leaves are soft, then fumigate them in a steamer, steam them and then dry them, and then steam them again.

Repeat three times or more, which is the so-called "three steaming and three drying". Some finely processed ones need to be steamed and dried seven times. Dried sauerkraut is yellow-brown in color and tastes sour and sweet. When making it, first wash the fresh mustard greens, then dry them in the sun and chop them into pieces. Add salt and rub them into the urn to make them sour. After a week or so, take them out, stew them and dry them in the sun, then use a steamer to fumigate them, and then steam them and dry them in the sun. Dry it, dry it in the sun and then steam it, steam it and dry it for more than two times before storing it

Yongding dried vegetables are delicious when fried, stewed, steamed or boiled with meat.

The Eight Great Gans of Western Fujian - Wuping Dried Pork Gallbladder

Wuping Dried Pork Gallbladder

Wuping Dried Pork Gallbladder is purple-brown in color, fragrant and slightly sweet, and is a popular cold dish for banquets. Famous dishes. It contains a variety of nutrients such as sugars and vitamins, and has the effects of promoting body fluids, strengthening the stomach, cooling and detoxifying. When eating, just steam it, apply a layer of sesame oil on it while it's hot

, cut it into thin slices after it's cooled, and mix it with a little garlic slices, it will be fragrant and full of flavor. Local people often use it as a treat for guests and friends and as a gift for relatives and friends. Compatriots from Hong Kong, Macao and overseas Chinese especially like this hometown flavor.

The production of Wuping dried pig bile is exquisite, involves many processes and is highly seasonal. It has to go through seven processes: washing, ingredients, pickling, drying, pressing

flattening, shaping and inspection. Choose fresh dark brown "glutinous rice pork liver", remove the pig gallbladder, and soak the whole thing in a certain concentration of salt water, add appropriate ingredients such as five-spice powder, sorghum wine, star anise, etc., and wait until the bile is released. After penetrating the liver

organ, remove it and hang it in the sun, and reshape it every 2-3 days. The pig gallbladder made in this way has beautiful appearance, well-proportioned color and delicious taste

and is of good quality. Every year in late autumn and early winter, the weather is fine and it is a good season for pig bile production.

Badagan in western Fujian - Ninghua dried mice

Ninghua dried mice

Ninghua dried mice are actually dried voles, which are artificially captured voles. Processed. According to "Cihai": "Vole

belongs to the class Mammalia and belongs to the family Hamsteridae. Its hair is generally dark gray-brown, and some are sandy yellow. It lives by digging in the soil and is harmful to crops.

"Ninghua is an agricultural county in a mountainous area with vast fields, so there are many voles.

Every winter is the best time for farmers in Ninghua to hunt rats, especially after the beginning of winter, which is the peak season for rat hunting.

The method of catching mice is simple, and most use "bamboo mousetraps". Every evening, people carry mousetraps on their backs and use paddy or rice as bait to look for rat paths in fields and mountains. Whenever they encounter a rat path or a mouse hole, they put a mousetrap on it. , to collect it early the next morning. The capture rate is generally around 3/10. In case of frosty weather, the capture rate can be as high as 5/10 or more. When the rat-catching season comes, teenagers still take rat-catching as a kind of fun. Therefore, there are especially many teenagers who are engaged in rat-catching.

The processing method of dried field mice is to first remove the hair, then steam the captured mice in a pot with hot water, or bake them in hot firewood ash

As long as the heat is controlled Warning, the mouse hair can be plucked cleanly. The second step is to remove the intestines and intestines by caesarean section and wash them thoroughly with water

. Finally, it is smoked and roasted with chaff or rice bran until it becomes a yellow sauce.

Dried field mice are not only delicious, but also high in protein and nutritious. It especially has the function of nourishing the kidneys and has a significant effect on frequent urination or bedwetting in children, so it has certain medicinal value.

Because local people generally like to eat dried rats, there has always been a saying that "the price of pork is higher than dried rats." When winter comes,

people almost all eat dried rats as a kind of enjoyment. Most of the cooking methods are to stir-fry and eat with pork and winter bamboo shoots, garlic, raw ginger, water and wine. Especially those who love drinking, regard it as a top quality wine pairing.

Badagan in Western Fujian - Mingxi Dried Pork

Mingxi Dried Pork

Mingxi Dried Pork is marinated in noodles with lean beef. Ingredients such as cloves, fennel, cinnamon, and sugar are added to the prepared soy sauce. After about a week, it is hung in a ventilated place to dry, and then smoked in an oven.

After being made, the color, aroma and taste are all good.

It is tough and easy to chew. It has a sweet taste and endless taste.

In addition to dried meat, there is also meat floss, which looks light yellow and loose on the surface like wild rice. It is fragrant and sweet in the mouth and is a delicious accompaniment to

meals. It was listed in the Qing Dynasty As a tribute to Beijing.