There are many special snacks in Xiamen: pie, Satay Noodles, pancake, leek box, horseshoe crisp, spiced, oyster fried, duck porridge, mashi, peanut soup, batter and so on. Most people may not have heard of fried noodles, but it is indeed the most famous Xiamen dish. It is absolutely made in Xiamen and rarely eaten by foreigners. That's because the difficulty of making fried noodles is not comparable to that of ordinary fried noodles. The key lies in the fried noodles and the skill of frying. If you are not careful, it will be fried too hard or too bad. Fried noodles were (and still are) a must at wedding banquets. Shuangquan Restaurant, under the Cultural Palace KFC, used to have a big storefront. Unfortunately, there is only one storefront on the first floor, selling barbecue juice at the door, and other storefronts on the first floor are rented to clothes sellers. It's really a little heroic. One of the representatives of the declining Xiamen time-honored brand, the main store is on the second floor. Go and have a try before this store closes down. The fried noodles line is a unique dish in Xiamen, which was created by the original "Quanfulou" and "Shuangquan Restaurant". The cooking method is as follows: choose the superior noodle (also called noodle in some places) and fry it in a 7% hot oil pan until it is reddish yellow. After taking it out, scald it with boiling water to remove the grease for later use. Take lean meat, winter bamboo shoots, mushrooms and garlic seedlings as ingredients, cut it into shreds and fry it, and use flat fish and shrimp sauce, add Shaoxing wine as appropriate, and then stir-fry the fried noodle. When eating, use sand tea sauce and red hot sauce as seasoning. Frozen bamboo shoots in the West Gate is said to be the only authentic one in Xiamen at present. It is located next to the west gate of Zhongshan Park. If you don't know, you can go in from the south gate of the bus station and go west, but you'd better ask passers-by, because the west gate of Zhongshan Park is really remote enough, and you may not be able to find the one you haven't been to. At present, Liao's husband and wife are running it. This frozen bamboo shoot was sold by Liao Jia's father from shoulder to shoulder, with a history of more than 7 years. It is said that in the early days, Liao Jia's father often stopped at Ximen, and many addicts often found him there. He habitually called his frozen bamboo shoots Ximen, and when he was old enough to open a shop, he naturally used this title as the name of the shop. Now the husband and wife are running the business, and the two work in shifts. One hand produces frozen bamboo shoots at home and the other sells them in the store. Can sell more than 1 kilograms every day. This is the original bamboo shoot jelly, which is made of cucumber, ginger, peanut butter, excellent soy sauce, mustard with choking nose and local sweet and spicy sauce. Frozen bamboo shoots are not put in the refrigerator, but are added to the earth box with ice cubes, which tastes cold, hot and sour, choking and QQ. 5 yuan has a plate of money. The price is extremely reasonable. In addition, there used to be a street stall selling authentic frozen bamboo shoots outside Lujiang Cinema, but it has disappeared since the city was reorganized. Soil bamboo shoot jelly is a kind of frozen product processed from unique products. It contains colloid, which belongs to annelids, and its scientific name is Sandworm. It is two or three inches long. Bamboo shoots are caught from the sand, and they are stocked for one day to spit out impurities, and then boiled in a pot. Because it has a high degree of collagen like pigskin, it is sticky and sticky. When it is taken out and cooled naturally, it solidifies into a bowl of bamboo shoots. After boiling, the colloid contained in it is dissolved in water and cooled. With good soy sauce, northern vinegar, sweet sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded pepper and tomato slices, the flavor snacks with good color, smell and taste are all available. Shrimp noodles The shrimp noodles in Wu Zaitian snack bar are very special and are the signature snacks in Xiamen. Wu Zaitian is the only one in Xiamen who can achieve this level, so not many people know how to eat. It is especially characterized in that the soup head, "singing opera cavity, chef's soup", uses a kind of shrimp called "dog shrimp", removes the shell, takes the meat and cooks it, and the soup for noodles is made by chopping shrimp shells and shrimp heads and boiling them with pig bones, and filtering off the residue with gauze. The ingredients are quite simple: small shrimps and lean slices. Garlic paste and leek pieces must be added to the whole bowl of noodles, which is an absolute finishing touch, which plays a role in enhancing fragrance and removing fishy smell, and ensures that every time after eating, there will be a feeling of "teeth and cheeks flowing". You will definitely feel that the best Master Kong/unified fresh shrimp noodles in instant noodles are simply incomparable with Wu Zaitian's shrimp noodles. "Cowhide is not blowing, and the train is not pushing". Wu Zaitian's shrimp noodles were added in 1999. However, it should be reminded that compatriots in the inland may not be used to the smell of too fresh shrimp, and the smoky smell of garlic head is not acceptable to everyone. Duck porridge Have you tried the duck porridge opposite Datong Primary School? It's near the ferry on Datong Road. If you don't know, you can just sit at Datong Primary School Station from the ferry station. There is only one stop. The store is also small. No matter whether you go at noon or at night, you can see that there are many customers in it, and there are people of all ages. Duck porridge is light and cheap, suitable for old women and children. Salty porridge and ingredients are sold separately. You can add duck meat and duck neck if you can bite it, and oyster and fish if you can't bite it. Besides, there are many miscellaneous ingredients to match. There is a "Park Satay Noodles" next to it. The business is always not as good as that of the porridge shop. The customers are usually only one-fifth of that of the porridge shop. The noodle shop owner often looks at the porridge shop enviously. He may be lamenting that Satay Noodles has opened the wrong place. Shacha kebabs can be found everywhere in Zhongshan Road, but the most famous one is the Shacha kebabs in Yapo. Yapo Cafe is the earliest place to drink coffee in Xiamen. It is said that it has a history of several decades. The storefront is small, the decoration is extremely ordinary, and it looks a little old. There is a mezzanine inside, which feels very low. The old back-to-back tables and chairs in the 198s feel that I have never changed the new style since I was a child. You may not believe it, but it is such an antique place that always attracts some senior high school students from their sixties to their fifties. Location: Go from Siming Cinema to the lakeside, pass a Wumingzi fast food restaurant, and then pass a sports shoe store. After that, you will see a small shop with a dim facade. The signboard says "Yapo Cafe". OK, here we are. Go in and feel the local café in old Xiamen in the 198s. Almost everyone who has been to Xiamen in Satay Noodles has tasted Satay Noodles. Some people say it tastes good, while others say it is not so good. Some of them are too sweet, while others are not spicy enough. However, for Xiamen people, Satay Noodles is from snacks to big ones, and the three kinds of ingredients, such as large intestine, lean meat and dried bean curd, are almost the most frequently added, and of course there are some other special ingredients. I remember when I went out to eat Satay Noodles with others, in order to show that I was a "gourmet" in Xiamen, I always ordered some strange ingredients, such as rice blood, large intestine head, kidney flower, duck intestine, and a kind of meat slice called "pork liver margin", etc. I felt that choosing ingredients was still a good thing to show my personality, but when I ate it, I felt that the original three were more smooth to eat. After all, no one had come from childhood. There are several good Satay Noodles shops near Zhongshan Road. The one in the ninth market (next to Ding 'an Square) is good, but it's a pity that there are too many people. Occasionally, the sand tea soup sells too fast, so it will be diluted with water, and the taste will be slightly weak. The one behind 1 is better, but it's a pity that the storefront is too small, and you often have to set up a table with strangers, so it's hard to avoid being uncomfortable to eat. There is a restaurant near the Cultural Palace Station on Zhongshan Road that also sells roasted meat dumplings. The business is very good, but the store is too small, and it can be said to be extremely small. It may not be much bigger than your kitchen (I suspect it may be the smallest Satay Noodles store in Xiamen). There are only three tables, so it is inevitable to set up a table with strangers, and you often can't eat it. There are still several people waiting at the door in front of you. Who told you that it was opened in this feng shui treasure house? Maybe it's because the store on Zhongshan Road is too expensive (generally it costs 6, yuan per month). The boss has never expanded the store for more than ten years, and maybe he can set a new world record. Eating in this crowded place can also be regarded as a must. The one opposite Siming Cinema is supposed to be the best, with moderate storefront (actually small), moderate customers, and cold air conditioning on the mezzanine, that is, sometimes you will add more ingredients that you didn't order, and of course you will have to pay more in the end. Yuehua Satay Noodles (few people can come out and look up at the name of the noodle shop after eating noodles, except this one, because it has been in the newspaper), which is located near Siming West Road and Shengping Road. You can walk in along the road next to 1 and look for it slowly. You can also go straight for about 2 meters from the ferry station along Shengping Road between hualian department store and the Customs Building, and you will see a Minli Primary School on the right, an alley on the left, a barber shop at the entrance of the alley, and the "Yuehua Satay Noodles" is 1 meters away from the alley, which is called "authentic alley in deep streets". Excerpted from Xiamen Evening News: "No.78 Zhenbang Road. Originally, people called Satay Noodles of Zhenbang Road, and only a decade ago did he hang up the name of his master Chen Yuehua. This shop is now mainly run by daughters and daughters-in-law. But old lady Yuehua is bound to come over early every morning to make ingredients. It is said that her 8-year-old head is very flexible, and the ingredients are extremely accurate and accurate. After mixing the ingredients, she didn't go home, and she sat leisurely by the store on a hot day. This Satay Noodles soup is thick, so for outsiders, it can't taste boring sweetness, but for locals, it's just sweet. Soup is made of rock sugar, peanut butter, etc. There are a lot of good things in this shop, including the pork tendon added to the noodles, that is, the film behind the pork loin strips, which is usually thrown away by us mercilessly. They are sliced down and connected with the thin meat, which is slightly scalded, tender and Q, and tastes great. There is also a kind of material they call pig liver margin, that is, a small piece of lean meat attached to the membrane next to the pig liver, which tastes particularly fragrant. Meat sellers in the nearby market all know to leave these scraps for them, and in the hands of these women, they become delicious. The new Nanxuan and Huang Zehe's Satay Noodles can't work, and the ingredients are few and inferior, especially the taste of the soup is problematic, and it doesn't feel right enough. Wu Zaitian's Satay Noodles is better than Chinese famous snacks. Wuzaitian snack bar with meat dumplings is famous, near the ferry station. Xiamen meat dumplings taste sweet, oily but not greasy, and their color is bright red and yellow. Most of them are made of mushrooms, dried shrimps, chestnuts, pork and glutinous rice. After being wrapped, fresh dumplings should be cooked in a pot until boiling water, and served with sand tea sauce, garlic, red hot sauce, seasoning soy sauce and coriander. It is really delicious. Need to remind that the meat dumplings should be eaten while they are hot, otherwise the taste will be greatly reduced, so the roast meat dumplings are worthy of the name. The taro wrapped by Wu Zaitian is better, but the new Nanxuan is not delicious. Recently, after the new Nanxuan was completely changed, many snacks have gone bad. Satay Noodles can simply be described as bad. The cooked meat dumplings feel a little hard. The marketization of the new Nanxuan is the best among the time-honored brands in Xiamen. More and more branches are opened, but the taste of things is getting less and less authentic. Do you feel that the stalls inside have been contracted out by others? Taro buns, snacks in summer and autumn. It is made by peeling, cleaning and mashing the taro into raw taro paste, adding a small amount of starch and refined salt, stirring evenly, coating a layer of oil on the inner wall of the bowl, adding shredded stuffing such as pork, shrimp, mushrooms, winter bamboo shoots and water chestnuts prepared in advance, and covering with a layer of taro paste. Gently reverse the buckle and take it out and steam it in a steamer. It tastes better when served with Chili, mustard, sand tea sauce, etc. Peanut soup yellow and peanut soup shop, opposite the ferry KFC. Xiamen peanut soup is simple in materials, but elegant in cooking. First, remove the defective peanuts, soak them in boiling water, then remove the film, add water and put them in a casserole and cook them with slow fire. Only when the peanuts are ripe can sugar be put in, and continue to boil them with water until they are rotten. Then it is served with sweet and salty snacks, such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns and fried glutinous rice. Wu Zaitian's oil onion fruit is better. Mid-Autumn Festival is commonly known as "July and a half"; There is an old folk custom of offering sacrifices to ancestors with salted nuts. The method is: make shredded pork, diced water chestnut, fried and crushed flat fish or shrimp skin, rice sauce, white sugar, sweet potato powder, scallion, spiced powder and salt into balls, and put them into rice slurry in a bowl to cook. When eating, you should cut it open and put some sand tea sauce, orange juice, garlic paste, radish acid and coriander. It tastes flexible, fragrant and delicious. According to the textual research, the oyster frying in Taiwan Province was passed down from Xiamen. The oyster fried in Shuangquan restaurant won a prize, and the one in Xinnanxuan was ok. There are general food stalls, but it's best to see if the oysters are fresh before you order them. I have eaten the stale oyster fried. The taste is simply scary, the taste is particularly fishy, and the oyster sea is a little dark. Never ask for it like this. Oyster frying uses "Pearl oyster" (a kind of smaller oyster) as the main raw material, mixes eggs, sweet potato powder and chopped garlic evenly, and then fries them in a pot with a proper amount of lard until both sides are crisp and yellow. When eating, garlic paste, coriander, sand tea sauce, etc. can be used as ingredients to achieve crispy and delicious effects. Yellow batter can be tasted in peanut soup shops. In addition, I remember that 1 years ago, there were two companies in the old Xiaxi market that were doing very well. After the old Xiaxi market was demolished, they disappeared. If any of you know where the old two companies moved, please tell me. Noodle paste is made of delicious and fresh seafood such as shrimp, oyster, razor clam and mussel, and boiled with noodle paste. When cooking, you should master the heat, so as to paste without chaos and paste clearly. Besides seafood, duck's blood or pig's blood can also be added to the batter, or a bunch of pig's large intestine can be put into the batter to make the oil melt into it, and the large intestine is cooked, and then fried dough sticks, fried chopped green onion and pepper powder can be used as seasoning to make the smell stronger and more delicious. There are several old brands of fried spiced food, and the taste is similar. In fact, it is not difficult to make it. You can try it yourself. There is one in the Beauty Palace market that is said to be the best, but I don't think it is as delicious as my mother's. Deep-fried spiced system is to mix lean meat with shallots, flat fish, water chestnuts, duck eggs, monosodium glutamate, superior soy sauce, sugar and spiced powder. Stir well, roll with bean bag and fry in oil pan until cooked. Cut into small pieces and serve with sand tea sauce. Spicy sauce, mustard, radish acid, turnip, sweet sauce and other condiments are more delicious. In addition, Wu Zaitian's bouillon soup and noodles, Xin Nanxuan's salty glutinous rice soup and fish ball soup, Huang Zehe's oyster noodle paste, and Shuangquan restaurant's Jiali fish stewed cabbage are also famous points in Xiamen. "Xiamen port braised duck" (Wal-Mart can buy it. It is said that because of its special fragrance, some people doubt whether poppy shells have been added to it. "Youli salted duck" (there is a branch near the Dashengli railway entrance) is also a must-buy sauce for Xiamen locals (salted duck is best eaten hot, salted duck must be eaten cold).