What are the classic dishes in Zhangzhou? 1. Braised noodles Braised noodles are the most famous and popular breakfast in Zhangzhou. It seems simple but in fact a lot of effort has been put into the details.

The biggest difference between Zhangzhou braised noodles and braised noodles in other regions is that its noodles are thick noodles with alkali added. Noodles in southern Fujian basically use alkali noodles as the base.

The flour cake made with alkaline water is refreshing and elastic, with a slightly astringent taste. It is not suitable for drinking water and has a special taste.

The soup base of Zhangzhou Braised Noodles is generally made from air-dried squid and pork bones, and is thickened with water starch, eggs, mushrooms, shrimp skin, and pork belly. Some stores also use chicken soup base and pepper pork belly soup base.

The noodles are boiled in hot water and then drained and added to the soup base. The diners can then choose the additional ingredients they want to add later.

The auxiliary materials include: pig skin, pig intestine, pig lung, shell meat (diaphragm muscle), dried bamboo shoots, dried tofu, etc.

2. Dry Noodles Zhangzhou Dry Noodles use pig trotters and peanut butter as the main ingredients. It is also called pig trotters noodles, but pig trotters are not required.

Most dry noodle shops have their own peanut butter recipes (the amount of water and oil, other spices, etc.), and the base is still alkaline noodles.

Likewise, diners can add various braised ingredients according to their own preferences.

Because of the peanut butter, dry noodles are very filling, and often foodies can't move after just one bowl.

In addition, dry noodles are usually served with a bowl of soup. The soup base is usually bone soup with a little dried tofu, meatballs, bamboo shoots, duck blood, etc.

3. Hot and cold snacks in Zhangzhou are available on the streets 24 hours a day. Hot and cold noodles are a typical example. They can be used as breakfast or as a late night snack.

What is hot food? Foreigners must be confused after hearing this.

Raw blanching means blanching raw food until cooked. There are many blanching ingredients, such as tendon, duck gizzards, duck heart, pork liver, and pig heart (mainly viscera and meat, mushrooms, and vegetables). It can also be served with the above

Noodles, rice noodles, vermicelli, etc.

It's not difficult to blanche it at all. The heat is very important, as it determines the texture of the blanched food.

4. Hand-caught noodles Hand-caught noodles can be said to be the most primitive version of alkaline noodles. They are named after the alkaline noodle cakes wrapped with dried tofu and five-spice rolls and pickled radish sour, which can be eaten by grabbing.

In ancient times, farmers picked it out of bamboo weaves and carried it into the fields for lunch. It was eaten in the countryside and not in the hall. However, after development, it has become a special dish that can be appeared on formal occasions. The method of eating is no longer limited to grabbing it with hands. It is more popular in restaurants.

Cut the dough into small portions that are convenient for chopsticks.

The hand-caught noodles can be served with various seasonings such as mustard, garlic sauce, shacha sauce, peanut butter, and sweet and spicy sauce.

5. Maozi porridge If you want to find a snack that represents the characteristics of the coastal areas of southern Fujian, it must be Maozi porridge.

Cat porridge is not porridge cooked with cat meat, but a traditional porridge in southern Fujian that is both porridge and vegetable.

Maozi porridge originated from Zhao'an, Zhangzhou, and uses rice, seafood and poultry as raw materials.

Maozi porridge is not rice porridge or Cantonese-style porridge. It is a method of soaking rice by adding dry rice to the soup and heating it. Put the clear broth in a small pot, then add pre-steamed white rice, and then add fish fillets, meat slices,

Add water, fresh squid, shredded ginger, oysters, shredded mushrooms and other raw ingredients, bring to a boil over high heat, then add pepper, coriander, garlic oil, etc. and serve.

6. Oyster omelet Many people know oyster omelet as a classic food in southern Fujian from Taiwanese food programs.

Apart from Taiwan, the most authentic oyster omelet is produced in Zhangzhou (Xiamen oyster omelet is watery, thin, and slightly inferior in taste).

The origin of oyster omelet is an alternative food invented by ancestors who were unable to eat enough. It is a symbol of poor life. It is said that oyster omelet is such a creative dish invented in a poor society.

The taste of oyster omelet in different regions is different. A very important difference between Zhangzhou oyster omelet and oyster omelet in other regions is that Zhangzhou oyster omelet uses rice milk, which makes the fried oyster omelet crispier, while other regions use sweet potatoes.

Powder, oyster omelette tastes softer and moister.

7. Bean curd fans: Zhangzhou’s bean curd is not only loved by locals, but also by friends from other places.

The taste is delicate, the texture is white and tender, and the bean aroma is subtle. Pour in the chewy vermicelli, sprinkle with seasonings, stewed soup, dried radish, winter vegetables, coriander, special spicy sauce, and then add the selected stewed meat: fatty intestines, pink pork, and pork lungs.

, sausages, fried meat, dried tofu, etc.

8. Siguo Soup Siguo Soup is the first choice for relieving the summer heat in Zhangzhou, Fujian.

Shave the ice cubes into fine particles, then serve with candied lotus seeds, white fungus, mung beans, barley, pineapple, watermelon, adazai (made from cassava flour in Hokkien), grass jelly, candied fruits, etc. Add some sugar water when eating

Or honey.