Fujian not only has incredibly beautiful scenery, but also delicious food. When traveling here, you must eat the special food here to make your trip worthwhile.

1. Ginger duck

2. Noodle paste (Fujian pronunciation mǐ-sua-gou)?

3. Pot side paste

4. Shacha noodles

5. Red dumplings

The food here in Fujian is generally sweet, and is usually made with simple ingredients. Delicious food.

1. Ginger Duck

Ginger Duck originated in Quanzhou, Fujian, became popular in southern Fujian, and then spread to other parts of China such as Taiwan and even overseas. It is a local tradition in Fujian Famous snacks.

It can not only replenish qi and blood, but the duck meat paired with it has the effect of nourishing yin and reducing fire. The medicated food in the food is nourishing but not greasy, warm but not dry, and is suitable for consumption in spring.

Preparation method

1. After slaughtering the Muscovy duck, clean it, take out the duck parts, chop the duck body into 3 cm pieces, split the duck head into two along the length, and then Cut it into two pieces horizontally; peel and wash the old ginger, pat it loose on the vegetable pile with a knife, and tear it into strips with your hands; wash the pork cob bones, put them in a pot of water, boil them over high heat and skim off the floating foam. , turn to medium-low heat and simmer until the soup is milky white, remove the stick bones; remove the stems and seeds of the dried chili peppers, and cut into fine pieces; wash the chives and cut into fine pieces; duck heart, duck liver, duck gizzards, and duck blood Cut the duck intestines into sections; cut the vermicelli and bean curd into sections; cut the cabbage into cubes.

2. Put the wok on the fire, add sesame oil and heat it up. Pour the duck pieces into the pan and stir-fry for about 15 minutes. When the water in the duck pieces is almost dry and almost cooked, sprinkle in the white medicine. 1 packet of ingredients, continue to stir-fry until the aroma of the medicinal ingredients overflows, put it into the pressure cooker, add bone broth, refined salt, MSG, Cantonese rice wine and rock sugar, then add 2 packets of black medicinal ingredients, then cover and heat , it takes about 15 minutes to reach the upper air pressure. Remove the pot from the heat and simmer for about 15 minutes. Remove the lid, take out the duck pieces and put them into a basin. Keep the original stewed duck soup in the pot for later use.

3. Heat a clean pot over medium heat, add sesame oil, add ginger strips and stir-fry until the moisture in the ginger strips dries up and shrinks to a smaller size. Sprinkle in 1 packet of white medicinal ingredients, and continue to stir-fry for about approx. 3 minutes, remove from the pot and put into a large bowl for later use

4. Pour the soy sauce into a large bowl, add sugar and stir until the sugar dissolves, then add minced dried chili peppers and minced chives. and a little sesame oil, mix thoroughly to make the ginger duck sauce, and then divide the sauce into several small bowls as flavor plates, set aside.

5? First put the ginger strips into the hot pot respectively, then put the duck pieces into the hot pot respectively, then pour the original stewed duck soup and an appropriate amount of stick bone soup in the pressure cooker into the hot pot, and then Put the hot pot on the fire, bring it to a boil, put it on the alcohol stove, add the sauce and side dishes such as duck heart, duck liver, duck gizzards, duck intestines, duck blood, steamed vermicelli, cabbage, steamed yuba and other side dishes. Serve and serve.

The reason why ginger duck is popular is related to its uniqueness:

1. The food is attractive in color, fragrant in aroma, delicious in taste and rich in nutrients. Among them, ginger duck has a unique taste< /p>

2. It can dispel heat and dampness in spring and summer, and dispel lung dryness in autumn and winter. It has the functions of nourishing the stomach and strengthening the spleen, relaxing muscles and activating blood circulation, dispelling cold and reducing phlegm.

3. Salt duck, whole with headband Claws, in southern Fujian, people often do "worships" (offerings) first and then eat them

2. Noodle paste (Minnan pronunciation mǐ-sua-gou)?

Originated in Fujian Quanzhou? is a snack in southern Fujian and Taiwan. This dish is in the form of paste and is made of thin noodles and sweet potato powder. How to make this dish: Boil the water first, add sweet potato flour, seasonings and noodles. This dish is generally eaten for breakfast, can be used as snacks and supper, or can be eaten with fried dough sticks and water chestnut cakes. It is delicious, sweet and smooth, with the local flavor of southern Fujian. Noodle paste can generally be added with a variety of ingredients: such as large intestine, small intestine, Shrimp, pork liver, pork kidney, oysters, jellyfish, squid, duck heart, tofu, braised eggs, fried eggs (the eggs are all chopped and added), vinegar pork (fried pork slices), sausages, mushrooms, etc. The noodles have a smooth texture, are fresh and sweet, and have the characteristics of southern Fujian. They are an excellent breakfast and late-night snack for the southern Fujian people.

3. Pot side paste

Fujian Province’s famous specialty snacks. Everyone who grew up in Fujian or has been a long-term guest in Fujian loves to eat it. Fujian people who have left their hometown and are living overseas will feel as if they have seen the "beautiful shadow" of their hometown with their own eyes when they hear the three words "dingbianmu", "potbianmu" and "dingbianchu" in a foreign country, and become a love ancestor. Local snacks. Preparation of Zhangzhou Dingbian paste:

1. Wash the rice and soak it in water overnight (the soaking time of the rice is enough so that the rice paste can be ground finely), then take it out and drain it, add about 1500 grams of water and grind it into a paste. , then add 2 grams of borax (dissolve in water first) and stir evenly.

2. Put the pork bones into a pot of water and boil them into about 3000 grams of bone soup.

3. Put the dried shrimps and razor clams into the bone broth and cook over medium-low heat for one hour to let the flavor develop and then serve.

4. Wash and shred the seaweed and mince the leeks. Cut the lean meat into cubes and set aside.

5. Heat a large pot (about 60 cm in diameter), add twice the water to the prepared soup, cover the pot with a lid, remove the lid after boiling, and apply a layer of peanut oil to the edge of the pot. Use a bowl to scoop the rice milk around the side of the pot. Cover the pot for about half a minute. Remove the lid and shovel the cooked rice milk pieces on the side of the pot into the soup. Add some soup and water, cover and bring to a boil. Cook as above. Cook until the rice milk is finished.

When the last pulp is mature and shoveled in, add dried shrimps, dried razor clams (originally cooked and scooped out), seaweed, lean meat, and leeks, bring to a boil, take them out of the pot and put them into a basin, then add soy sauce, Serve with refined salt, monosodium glutamate, old wine, pepper, and onion oil.

4. Shacha Noodles

It is a special delicacy in southern Fujian, Taiwan and Southeast Asia. China’s Shacha Noodles are divided into Southern Fujian Shacha, Guangdong Chaoshan Shacha, etc. Flavor.

The beauty lies in the preparation of the Shacha sauce, which is used to make the soup. The main ingredients of Shacha sauce are composed of more than ten kinds of ingredients such as dried shrimps, dried fish, onions, garlic, ginger, etc. They are fried and crispy and then ground finely to make Shacha sauce for later use.

How to make sand tea noodles:

1. Put the alkaline water and oil noodles into a boiling water pot under the fence until cooked, and put them into a bowl.

2. Add pig heart, pork liver, pork loin, duck tendon, duck blood, large intestine, fresh squid, dried tofu and other accessories according to your own taste.

3. Finally, pour the soup that has been boiling in the large pot, and a bowl of noodles can be served within a minute (the methods vary in different regions). Preparation of Shacha Sauce

1. Dip peanuts, dried fish, dried shrimps, etc. into 50% hot salad oil over medium-low heat and fry until fragrant. After frying, take it out and grind it into sauce.

2. Take an iron pot, add peanut oil, and when it is 40% hot, add dry red chili powder, garlic, and dried onions and fry over low heat until fragrant. Leave the oil to remove residue for later use.

3. After cleaning the pot, put in the fried oil, heat it to 50% heat, add peanut butter and spicy sand tea, and simmer over low heat until the sauce bubbles.

4. The taste of Shacha noodles is salty, spicy, a little sweet, the soup is red and bright, the taste is salty, spicy, and the nutritional mix is ??reasonable.

5. Red dumplings (Xinghua Mandarin: áng-duáng; Xinghua dialect: a? tua), also known as pink dumplings and round dumplings, are widely popular among Putian folk. A special delicacy.

Putian red dumplings are characterized by their round shape, red color and sweet filling, which means that the dumplings are round, red and sweet. It is not only a favorite delicacy, but also an auspicious cultural symbol. It is the most distinctive traditional festive food in Putian. According to Putian folk custom, red dumplings are served during Spring Festival, Lantern Festival, weddings, full moons, birthdays, housewarming and other happy events. Production method

1? When making, knead the stuffing into a ball with a diameter of about 5 cm, which is the "red dumpling stuffing".

2. Wrap the "stuffing" with "skin" and put it into a wooden cake (commonly known as red dough seal).

3. Print it in the shape of a flat ball with an upper arch and a lower base. Red dumplings (patterns on the curved surface, usually with words or pictures such as blessing, wealth, longevity, happiness, wealth, wealth, wealth, wealth, twin children, celebrating harvest, etc. printed in the middle)

4. Wash the printed red dumplings with Cleanly cut into round chicken leaves (called chicken banana leaves by Puxian people) (leaves of the Zingiberaceae plant Alpinia japonica) or a castanopsis leaf as the bottom, put them in a steamer and steam over high heat. After about 20 minutes, I opened the steamer, and the bright red, fragrant, and shiny red balls immediately appeared in front of my eyes. Main fillings

1. There are generally five kinds of fillings: sweet potato (solid), glutinous rice filling, red bean filling, mung bean filling, glutinous rice and mung bean filling, and pork belly filling (less):

2 ?Glutinous rice stuffing is made by steaming glutinous rice into dry rice, then putting it into sugar water and boiling it over a slow fire to make it become sticky and soft rice balls;

3?Mung bean stuffing is made by boiling mung beans and adding sugar ( (Dry over slow fire), then mash the mung beans with a spoon, and rely on the viscosity of the sugar to form a ball;

4. The glutinous rice and mung bean filling is made by frying the glutinous rice first, then grinding it into powder, and then mixing it with the cooked Mix the mashed mung beans and sugar into a dough.