If you think that Jian 'ou snacks only have light cakes in the service area, it's all wet. After reading this food guide, you will find that Jian 'ou is such a small town for eating goods.
it's called shredded belly with chicken, but the main raw material is not chicken, but pork and pork belly. Chop the pork into mud and shred the pork belly. This is a traditional specialty of Jian 'ou, with exquisite practices and key ingredients.
It is cooked in many hotels, restaurants and tourist resorts in Jian 'ou. Although there are no differences, there are great differences in appearance, materials, taste and delicacy.
When making shredded chicken belly, it is the strength of chopping and grasping the meat that tests the chef, as well as the links of making soup. Good shredded belly with minced chicken shakes but does not overflow when served on the table. It is white and oily, and tastes soft and delicious. It all looks the same, and you can tell the difference when you eat it.
This dish can be regarded as Jian 'ou's home-cooked dish and traditional specialty, and can also be used to entertain guests. It tastes tender, smooth and refreshing, like pearls and meat soup.
The method is also relatively simple. The main ingredients are pork, eggs, Flammulina velutipes and sweet potato powder. After cooking, take it out and rinse it with cold water, then add old wine oil to fry it, and finally add broth to boil it. The degree of thinness depends on personal taste. To improve the taste, you can sprinkle some pepper or drop a few drops of Jian 'ou old wine.
The name of taro dumplings is appropriate. Taro is the raw material, and it is named after jiaozi. Taro dumplings are a traditional snack in Jian 'ou, with local characteristics, and only when you arrive at the country of origin can you get the purest taste (taro dumplings mixed with oil residue are more fragrant).
The method is to pat the cooked taro into mashed taro, add the sweet potato powder and stir well, then add the stuffing. When making taro dumplings, whether the stuffing ingredients, soup base and dough are Q-elastic is the key. The location of pork is also very important, some with hind legs and some with strips of meat.
stock is different from one family to another. Some use local grass-root soup, while others use bone soup. The taro dumplings wrapped with stuffing can be directly put into boiling water, and can be fished out in less than ten minutes. Finally, the broth boiled in advance can be poured in.
Guangbing, named after Qi Jiguang, a famous anti-Japanese soldier, was originally used as dry food for marching. Now it has not only become a well-known cake in Fujian, but also improved varieties with meat stuffing. Diagonally opposite to Chuanshi Middle School, that is, in the former site of Chuanshi Purchasing Station, we are attracted by Qianzhu Lane Light Cake.
According to the boss, Qianzhu Lane is a historic site here. The meat stuffing of their light cakes is all tenderloin, and the fuel used in the high-temperature oven is barbecue carbon, because the light cakes baked in this way are more crispy.
first, knead flour into strips, cut into sections, and then knead into circles; After adding the meat stuffing, it is rolled into pieces, and the whole process is done in one go. Interestingly, before each semi-finished product is put into the pot, the boss will knock twice with the tip of the small noodle roll, so as to prevent the light cake from being easily broken after thermal expansion.
In a high-temperature oven with a temperature of more than 35 degrees, sticking cakes depends on both hands, which cannot be replaced by gloves. The daily amount ranges from eight to a dozen furnaces, about 5.
after the cake is pasted, it is heated, oily (dripping), expanded, and then browned until it smells fragrant. The whole process can be baked in less than ten minutes. In 216, Jian 'ou blast furnace light cake making technique was listed in Fujian provincial intangible cultural heritage list.
In addition, there is another way to make light cakes: stir-fry light cakes with large intestine. It's delicious. Friends who go to Jian 'ou may wish to have a taste.
when I first heard the name of large intestine, I thought it was a set meal combination like a sleeve. Intestines are large intestine of pigs, and husks are rice husks. Put them in rice husks and cook them together. The large intestine is marinated with red wine and spiced food. After cooking, drop sesame oil, sprinkle with chicken essence and chopped green onion and serve.
It is said that there are only two restaurants in Jian 'ou, and almost everyone knows where they are when asked. We went to Xie's large intestine in Xiaxihe. The shop was small and the seats were limited. Everything we sold was in a wooden rice cooker.
When I opened the lid, I saw the rice husk and the large intestine mixed in a red paste, like brown sugar paste. The appearance will make people less appetizing, but the large intestine tastes good and the rice crust is relatively dull. I wonder if it will taste better if I make sausage sets.
As the name implies, it is named after the meatballs made of tofu as the main raw material. Tofu balls are filled with diced meat. After being rounded with a small spoon, they are quickly wrapped in a sweet potato powder bowl to prevent tofu from scattering, and they taste more Q-elastic, much like longan meat.
after cooking and taking out, just add a little seasoning and sprinkle with chopped green onion. The time-honored tofu balls we ate also added laver flowers, which were fresh and beautiful.
Bean curd powder is also called soybean milk powder, the soup is soybean milk, and the vermicelli is made of local Komatsu with white rice, which is a good nutritious breakfast.
White soybean milk, white vermicelli, and a white porcelain bowl, a bowl of glistening bean curd powder is in front of you. It tastes a little light, and the taste depends entirely on personal preparation, including chopped green onion, Jiang Mo, soy sauce, red wine, Chili sauce, fried eggs, fried dough sticks and so on.
The first batch of 9 kinds of "Jian 'ou Famous Snacks" in 22 were visited by us this time. Besides, the dried salted duck and flat meat were visited by other team members. We hereby offer the name and address of the shop.
In Sibao Town, we also tasted the four ji yang treasures unique to Jian 'ou: Alisma orientale, Mesona chinensis honey, iced lotus seeds and water spinach. Especially Alisma orientalis, it's the first time to eat it, and it's crisp. The boss of Sibao Town is also very good at landscaping, and the fairy spirit is fluttering. He just turned the swimming pool into a sky, which is really suitable for taking pictures.
I ate a lot for two days and one night, and I wanted to eat a lot of delicious food. In Jian 'ou, everyone can't wait to bring a 256G stomach, eat it to the end, eat it again, and eat it until it can't stop. The best way to unlock Nanping Jian 'ou is to start with eating.
-I have a bottom line.