What are the specialties of Jinjiang, Fujian

Jinjiang, Fujian is the county and city with the strongest comprehensive strength in Fujian Province and one of the most economically developed counties and cities in China. Now come with me to read about the specialties of Jinjiang, Fujian. I believe it can inspire everyone.

Lingshui Preserved Vegetables

Jinjiang traditional food. It is named because it is produced in Lingshui, Anhai. Use white radish as raw material, cut it into pieces or strips, dry it in the sun, put it in a pottery jar, add an appropriate amount of salt and red soil, seal it and store it for three to four months before eating. According to legend, during the Wanli period of the Ming Dynasty (1573-1620), Wu Chunfu, a native of the country, entered the court and became an official. He brought "Lingshui Preserved Vegetables" to the court and distributed it to his colleagues. It was well received and later presented to the emperor. He also won the emperor's praise and designated it as a duty-free food. , sold everywhere. Over the past three hundred years, its output has increased day by day, and it has become a delicacy that goes with people's meals.

Longhu eel

Longhu eel is a specialty of Longhu Town, Jinjiang City, Quanzhou City, Fujian Province. Longhu eel has delicious meat, extremely rich nutrients, and has the function of strengthening the body and nourishing blood.

Longhu eel is one of the specialties of Longhu, Longhu Town, Jinjiang City. It often lives in the mud at the bottom of the lake or in the caves of the rocks. It hides during the day and emerges at night, and swims quickly. What's unique about it is that there are golden patterns in the shape of square bricks on its back.

The meat of Longhu eel is delicious, rich in nutrients, and has the effect of strengthening the body and nourishing the blood. Eating it when children are learning to walk can help them gain strength and improve their walking skills. Its preciousness lies in the fact that it has only one soft backbone and no other thorns. It is cut into sections and cooked, the meat bursts out, and the skin is tightly bound. It is fragrant and extremely delicious, making it a treasure on the table.

Jinjiang Longhu soft-shelled turtle

Jinjiang Longhu soft-shelled turtle is a specialty of Longhu Town, Jinjiang City, Quanzhou City, Fujian Province. Longhu soft-shelled turtle is usually eaten with the stew of the traditional Chinese medicine "Four Things" and "Eight Treasures". It is delicious, highly nutritious, and has the effect of nourishing yin and nourishing the kidneys.

Jinjiang Longhu is the largest freshwater lake in our province, with a total area of ??more than 2,800 acres. Due to its unique natural conditions and good ecological environment, Longhu's aquatic products are of high quality and unique flavor. Longhu turtles, seabass and eels are especially famous and are known as the "Three Treasures of Longhu".

The Longhu golden turtle grows in Longhu, a freshwater lake in Jinjiang (the third largest natural lake in Fujian). It is famous for its "gold edge" on the turtle shell. The Longhu soft-shell turtle lurks in the sand and mud at the bottom of the lake. After long-term grinding, a circle of golden luster forms on the soft-shell turtle. When grown, the Longhu soft-shelled turtles weigh about a kilogram each and are extremely strong and powerful. If you turn them on their backs, they can jump back. Longhu soft-shelled turtle is usually eaten with the stew of the traditional Chinese medicine "Four Things" and "Eight Treasures". It is delicious, highly nutritious, and has the effect of nourishing yin and nourishing the kidneys. Folks regard it as the best tonic for children who are toddlers or those who are infirm. Things are rare and expensive, and a dish of "Longhu Golden Turtle Stew" at a banquet costs more than a thousand yuan.

Anhai Tu Bamboo Jelly

Tu Bamboo is a coelenterate that grows in the sand on the seaside. Its scientific name is "Star Worm". It is 3 to 5 centimeters long and has all five internal organs. Edible. Tu Benjun of the Ming Dynasty wrote in "Min Zhonghai Cuoshu": "It is shaped like a bamboo shoot and is small. It grows in the river. It is ugly in appearance and sweet in taste. It is called soil bamboo shoot." Zhou Lianggong's "Min Xiaoji" in the early Qing Dynasty: "I often eat soil in Fujian. Bamboo shoot jelly has a very unique taste, but I heard that it grows on the seaside and looks like an earthworm. Take cool well water and boil it with the bamboo shoots. The collagen in the body will dissolve into the boiling water and become a sticky paste. Take it out and put it in small cups. , after cooling, it becomes frozen, which is called "earth bamboo shoot jelly", sweet and delicious.

Shenhu Fish Balls

Shenhu Fish Balls are a traditional snack in Jinjiang. Its shape is round, block or fish-shaped. It has the characteristics of snow-white and bright color, strong expansion power when cooked, soft texture, delicious and delicate taste. It is made from fine fish meat such as eel and mackerel, minced and mashed, and mixed with sweet potato powder. (Jinjiang)

Shenhu fish balls are a traditional snack in Jinjiang. Its shape is round, block or fish-shaped. It has the characteristics of snow-white and bright color, strong expansion power when cooked, soft texture, delicious and delicate taste. It is tough and snow-white, not easy to deteriorate, and soft and crisp in the mouth. Because the fish balls made here are not only more sophisticated in technique, but also more pure in ingredients. It is made from fine fish such as eel and mackerel, minced and pounded, and mixed with sweet potato powder. In addition, cook it with meat and bone broth, scallions, lean meat, etc. When cooked, it will be fragrant and palatable.

Shenhu Fish Balls was founded during the Tongzhi period of the Qing Dynasty. The founder, Zhang Changpan, was a traveling ship merchant. At that time, fish balls were already available in stalls in Taiwan and Guangdong. The cooking method aroused Zhang's interest. After years of repeated practice, he finally developed the unique "Shen Hu Shui Balls", and it was "better than blue". ". Zhang family made this his career. By the second generation, namely the period of the three brothers Zhang Daobing, Zhang Daoshang and Zhang Daojin, their business became more developed. During the Guangxu period of the Qing Dynasty, the eldest son Zhang Daobing led his brothers to inherit his father's business and developed a new sample of "shrimp balls", which were fried and processed into "shrimp ball floats". Since the shelf life was more than a month, a general wholesale station was set up in Quanzhou. They were sold to ports such as Taiwan, Shanghai, Guangdong, and Fuzhou. This was the heyday of Shenzhen-Shanghai fish balls. Due to the high popularity of Zhang's fish balls, people called the place where the Zhang family lived "Xiaoban Lane" and Zhang Daobing. It was called "Xiawan Bing" and its name is still used today.

Shenhu Dried Shrimp

Shenhu Dried Shrimp is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian.

Dried shrimp is a dried shrimp product. Dried shrimp has high nutritional value.

Tests have found that shrimp meat contains 20.6 grams of protein per 100 grams. It also contains fat, ash, calcium, phosphorus, iron, vitamins and riboflavin. The body also contains tropomyosin and paramyosin, so it is a valuable food. In addition to delicacies, it also has the functions of nourishing kidneys, strengthening yang, nourishing yin, strengthening bones, and sedating. It can be used to treat tetany, skin ulcers, chickenpox, muscle and bone pain, bone tuberculosis and other diseases.

Yakou Peanuts

Yakou Peanuts are a specialty of Yakou, Longhu Township, Jinjiang County. It uses high-quality peanuts "Xiaoliuqiu" and "Zhongliuqiu" to plant on sandy ground. The surface of the fruit shell is white in color and the pattern inside the shell is naturally clear. When harvesting, select the plump pods, wash them and add appropriate amount of water and salt to cook them. The fire must be strong and pure. After they are ripe, they are turned and dried in the sun.

Yakou peanut kernels are crispy, salty and light, delicious, and you will never get tired of eating them. Products are exported in large quantities and enjoy a good reputation at home and abroad.

Yakou peanuts are small and medium-sized peanuts. The pods are neat, uniform in size, plump, with thin shells and clear reticulation. The kernels are crispy and delicious, delicate and residue-free, and have a good taste. The crude protein content is 8~15%, the crude fat content is 12~15%, the potassium content is 600~700mg/100g, and the unsaturated fatty acid content is 60~70%. The quality of Yakou peanut products should comply with relevant standards for pollution-free agricultural products.

The protection scope of Yakou Peanut Geographical Indication includes 183 administrative villages in 7 towns including Anhai Town, Dongshi Town, Shenhu Town, Jinjing Town, Longhu Town, Yonghe Town and Yinglin Town in Jinjiang Municipal District. The geographical coordinates are between 24°21′-24°41′ north latitude and 118°27′-118°39′ east longitude. It borders Quanzhou Bay in the northeast, Shishi City in the east, Taiwan Strait in the southeast, Kinmen Island across the sea in the south, Nan'an City in the west, and Licheng District in the north. The production scale is 2,000 hectares, with an annual output of 5,000 tons.

Shenhu Seaweed

Shenhu Seaweed is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian.

Porphyry has a simple appearance and consists of three parts: a disc-shaped fixation device, a handle and a leaf. A leaf is a single or bifurcated membranous body composed of one layer of cells (a few species have two or three layers). Its body length varies depending on the species, ranging from several centimeters to several meters. Contains chlorophyll and carotene, lutein, phycoerythrin, phycocyanin and other pigments. Due to the difference in content ratio, different types of seaweed show purple-red, blue-green, brown-red, brown-green and other colors, but purple is the most common color. Most of them, hence the name of seaweed.

Shenhu Balang Prefecture

Shenhu Balang Prefecture is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian.

Balang is a fish of the family Scombridae, and its common name is Jiaochui. The body is spindle-shaped, slightly flattened laterally, the back of the body is green, the abdomen is silvery white, and there is a black spot on the posterior edge of the opercular bone. Distributed in the Atlantic Ocean, Indian Ocean, Pacific tropical waters, Taiwan and South China Sea Islands.

Balangyu is the name of Chaoshan people in Fujian and Guangdong. Its scientific name is blue round trevally, a pelagic fish in offshore warm water. Balang fish is a traditional fish that has been eaten by people in southern Fujian for hundreds of years. After being cooked for a long time, the Balang fish has a firm texture, a deep flavor, and is particularly chewy. Balang fish are very productive. In addition to being frozen for export, it can also be cooked and dried into preserved meat. In summer, Balang fish are harvested everywhere on the Shenhu Peninsula. The air smells fishy.

Balang Preserved must be soaked in water to soften before consumption. It can be cooked as a salty dish with rice and porridge; but it is mostly used as an ingredient, such as rice noodle soup, fried noodles, sesame oil rice, salty porridge, etc., making it delicious and long-lasting.

Although the process of making Balangyu is relatively simple, it is very particular. The cooking time and the temperature control before putting it in the pot are the key to the bright color, good taste and bite of the dish after it is put into the pot. There is no key to resilience.

Shenhu people’s festivals or dinner parties always have a delicious fish dish, and steamed Balang fish is the first choice of Shenhu people. Because Balang fish is steamed, it seems light, but it is fragrant, sweet and refreshing, and the nutrition of the fish is maintained to the greatest extent.

Shenhu Dried Squid

Shenhu Dried Squid is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian.

Dried squid is made from fresh sea fish and dried calamari. It is tender and nutritious and is known as the delicacy of the sea. Thousands of years ago, it was recorded in ancient Chinese books that squid is similar to squid. , but boneless, the more people value it." According to measurements, the edible part of dried squid reaches 95%, 13% more than similar fish products, dried cuttlefish; the protein content reaches 65.9% per 100 grams, 27.8 grams more than dried cuttlefish. ; Contains 316 kcal of calories, 42 kcal higher than dried cuttlefish; Dried squid also contains carbohydrates, calcium, phosphorus, iron and other nutrients. It is one of the bulk seafood exports from China and is exported to Japan, Eastern Europe, Africa and other places. .

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