original text of Mulan Poem:

Keji Ginger Duck-When the soup is boiling red, the incense overflows the teeth and cheeks

Keji Ginger Duck is very strict in the selection of materials. Muscovy ducks must choose red-faced drakes that have been domesticated for 15 days, ginger mothers must choose authentic ginger mothers, and sesame oil must choose refined crude oil. Its main auxiliary materials are composed of more than 2 Chinese medicinal materials. When eating, warm the pot with slow fire and cook it while eating. Because the red-faced muscovy duck has thin skin and red meat, it has no subcutaneous fat, and its soup is sweet and mellow, and there is no greasy feeling at the entrance. Add cabbage leaves and duck blood, and after stewing, the crispness of cabbage and the toughness of duck blood make people feel even sweeter. With a glass of beer in hand, you can't help being intoxicated!

The unique delicacy and "food supplement" of Keji Ginger Duck not only swept the culinary world in Xiamen, but also attracted the attention of people from all walks of life. In 2, Keji Ginger Duck was recognized as a famous Chinese snack together with "Bian Shi Sao". Keji Ginger Duck also began to expand its business scale, not only setting up a branch in the World Trade Center, but also cooperating with Little Egret Art Boat to open the "Little Egret Art Boat Keji Ginger Duck Alliance Store", which was located on the open platform on the second floor of the ferry barge and officially opened on October 1. Dining here can not only enjoy the beautiful scenery of Gulangyu Island and Lujiang River, but also watch the wonderful performance of Little Egret Art Troupe at close range.

Ximen soil bamboo shoot jelly-the jade plate is full of delicacies, and there is nothing delicious in the world

Price: soil bamboo shoot jelly: .5 wool/small grain, 1 yuan/medium grain, 2 yuan/large grain, soil bamboo shoot soup: 5 yuan/bowl

Soil bamboo shoot is an invertebrate mollusk belonging to the family Asteraceae, which grows in the beach sediment. When cooking frozen bamboo shoots, first wash the bamboo shoots, rub off the skin, cut them into small pieces, roll them with high fire until the glue of the bamboo shoots is dissolved, scoop them out and pour them into small cups, saucers or bowls to make them condense, or put them in the refrigerator to make them freeze. The frozen bamboo shoots after condensation are crystal clear, like white jade.

Ximen Tuzhudong has only a storefront with the size of 1 square meters. Although the place is not big, it is very prosperous. The residents in this area are old customers of this store for many years. Liao Tianhe, the owner of the shop, passed on his craft from his father's home, with a history of more than 6 years, strict material selection and traditional craftsmanship, which can be described as authentic Xiamen native bamboo shoots jelly. When eating, ten small grains and one small dish are served with seasonings such as soy sauce, garlic paste, balsamic vinegar, mustard, sesame sauce, and cucumber, coriander, radish acid, etc., which is particularly fresh and crisp, cool and refreshing, and makes people never tire of eating. It's just that the place here is too small, and some diners can only taste it on a small table in the shade, which makes it interesting.

Satay Noodles, Tonganpo —— The lane is deep and fragrant, and the shop is full of customers.

The production process of Satay Noodles is that the ingredients such as duck heart, duck sausage, duck tendon, meatballs, lean meat, shrimp and pork loin are cooked with sand tea soup, then buckled on the cooked water surface, and then sprinkled with sand tea soup. Shacha soup is made with Shacha sauce. First, put Shacha sauce into bone soup and stir well. After boiling on high fire, switch to medium fire to keep the boiling low, and add refined salt and monosodium glutamate.

Small shops selling Satay Noodles can be seen everywhere in the streets and lanes of Xiamen, and Satay Noodles has become an indispensable part of Xiamen people's lives. Among many small shops in Satay Noodles, Satay Noodles Store on Tongan Road has been deeply admired by diners, and it has been recognized that duck intestines and duck tendons here have the most flavor. After work or office, come here to order a bowl of Satay Noodles with duck intestines and duck tendons, and pour a spoonful of spicy oil on the spicy food, so that you can enjoy a hearty meal. Hong Xiaoshi, the owner of the small shop, proudly said: Many people in Taiwan Province like to come to him and enjoy a bowl of Satay Noodles.

Datong duck porridge-the porridge is thin and delicious, and the bowl is small and long, but it is sweet

Price: from 1 yuan

The production process of duck porridge is to add spices to the washed duck, duck heart, duck liver and duck tendon after killing, marinate the marinated soup with slow fire, and then cut the marinated duck into small pieces to make duck porridge according to the needs of diners. In addition to the above ingredients, Datong duck porridge also has ingredients such as pig's large intestine, squid whiskers, pig's blood, oysters, etc., as well as batter which is also a Xiamen-style snack for diners to choose at will.

Datong duck porridge has been in business for more than ten years, and now it is well-known abroad. In the afternoon, it's not meal time, but there are still diners coming in twos and threes. Order a bowl of steaming duck porridge, and then put a fried dough stick in the duck porridge. The fried dough sticks and porridge seem to be more sweet, and it is really memorable to eat. Residents nearby are old diners here, and many people get into the habit of coming here to eat a bowl every day. Because they are open all day, many drivers who burn the midnight oil and people who sleep late will come here to eat supper. When the business is booming, they can sell more than 4 bowls a day.

double cake embellishment

The characteristics of double cake embellishment in Xinnanxuan Restaurant are "soft and tender, sweet and delicious". To make double cakes, firstly, the glutinous rice was washed and soaked for 4 hours, then drained and ground into slurry, and then divided into two containers, one with white sugar and the other with brown sugar, and then stirred evenly. Deep-fried peanut kernels, peeled and ground into powder, and mixed with cooked lard, oil onion, refined salt, white sugar and monosodium glutamate. Pour white sugar rice slurry into a special iron plate, steam it, take it out and sprinkle with peanut powder; Pour brown sugar rice slurry into the iron plate, steam it, take it out and sprinkle with peanuts. According to the four layers of red and white, steamed, cooled and cut into pieces.

Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster Fried Oyster. The practice of oyster fried is to first remove the shell and other sundries from the oyster meat, wash it and drain the water; Chop the lean meat into minced meat; Fried flat fish, crispy and minced; Chop green garlic, add dry starch, refined salt and clear water, and mix well to form a slurry. Low heat, pour the oil into the pan, pour the powder slurry, spread it out and fry for a while until the powder slurry begins to solidify, then pour the oyster and minced meat evenly, then pour lard from all sides, knock on the duck eggs, fry until cooked, pour Shao wine, take the pan and put it on a plate, and sprinkle with minced flat fish and coriander.

salty glutinous rice

The characteristics of salty rice fruit in Xinnanxuan Restaurant and Wu Zaitian's salty rice fruit are "waxy, tender, fragrant and fresh, light and refreshing". The preparation method is: soaking rice in water and grinding it into pulp; Slice onion and shrimp skin, fry them in oil pan until crisp and red, and take them out. Shredding red and white radish, boiling in a pot, adding oily shrimp skin, dried shrimps, salt, monosodium glutamate, pepper and flavoring, then adding oiled onion slices, pouring them into rice paste and stirring evenly to form rice paste. Pour the rice pulp into a steamer lined with cloth, steam for 3 hours on high heat, and take it out to cool.

Bread paste

The characteristics of delicious, yellow and oyster batter are "fresh, fragrant, smooth and unique". The batter is mainly made of noodles and pig blood, supplemented by oil onion, green onion beads, celery beads and pepper. If you pay attention to it, you can add an oil-saving strip, a large intestine and a few pieces of coriander. "Good fragrant noodle paste" mainly consists of large intestine head and pig blood; "Yellow and oyster noodle paste" mainly consists of shredded pork and fresh oysters.

taro buns

The characteristics of taro buns in Wu Zaitian snack bar are "fresh, tender and sweet, and more beautiful when eaten hot". To make taro buns, first add salt and proper amount of starch to taro paste to make taro paste; Dicing pork belly, fresh shrimp, mushrooms, water chestnut, dried onion, winter bamboo shoots, dried bean curd, etc. to make stuffing; Then spread the taro paste in a small bowl, put a shelled fresh shrimp and a complete mushroom at the bottom of the bowl, then fill in the stuffing, pour a proper amount of seasoning such as shrimp soup, pepper and minced flat fish, and cover the mouth of the bowl with taro paste; Then turn the small bowl upside down, take out the taro package, put it in a steamer and steam it over high heat for 25 minutes. When eating, it is served with onion oil, Chili sauce, mustard and garlic.

Pie

Huangzehe Pie is characterized by "multiple layers of crispy skin and sweet and cool stuffing". Method: 125 grams of flour and 125 grams of cooked lard are added to form a crisp dough, which is divided into 12 equal parts; 1 grams of flour, 1 grams of cooked lard, 75 grams of clear water and half-fried dough, divided into 12 equal parts; 3 grams of mung bean paste is also divided into 12 equal parts. Take 1 part of semi-crispy dough as skin, wrap 1 part of crispy dough, roll it into a round cake blank, put 1 part of mung bean paste filling, shape it, and bake it in the oven for 15 minutes.

Meat Soup

Meat Soup is made by slicing pork belly and wringing it, adding refined salt, monosodium glutamate, sugar and pepper, and then wringing it for 5 minutes to form a soup. Add starch and continue to knead for 5 minutes to form a meat soup. Boil the raw meat soup with boiling water, take it out, cut a proper amount of meat soup when eating, and pour it into the flavored bone soup.

fried jujube is double-cake moist

The characteristics of yellow and fried jujube are "crisp outside and tough inside, sweet and delicious". Fried jujube is a traditional snack for farmers and street stalls in Xiamen. Fried dates are called "hemp balls" in the south of the Yangtze River. They are fried by kneading glutinous rice and japonica rice flour into powder balls. There is no filler in the middle and sesame seeds are rolled on the skin, so they are called "hemp balls".

turnip cake

The characteristics of turnip rice fruit in Wu Zaitian snack bar are "delicious, tender, light and refreshing". The method of making radish rice fruit is to grind rice into pulp, shred white radish, cook it in a pot, add shrimp skin, laver, monosodium glutamate, refined salt and pepper, mix well and cook it to taste, then add onion slices, rush into rice pulp together, mix well into rice pulp and steam it. It can be eaten cold or fried before eating.

leek box

The fragrant leek box is characterized by "crisp skin, distinct layers and fresh stuffing". The method of making leek box is to make a part of flour and cooked lard into crisp dough and knead it into a preparation; The other part

is made of flour, cooked lard, water and semi-crisp dough, which is also kneaded into a preparation. Dice lean meat, winter bamboo shoots, shrimps and water chestnuts respectively, stir-fry them with appropriate amount of cooked lard, add monosodium glutamate, salt and pepper to taste, and mix them with chopped leeks and flat fish to make stuffing. Wrap 1 part of semi-crispy dough into 1 part of crispy dough, knead and flatten it, roll it into round slices, wrap 1 part of stuffing, knead it into a green body, and fry it until golden brown and cooked thoroughly.

Flat fish roll

The flat fish roll of Tongan Zhonglou Hotel is made by dicing pork belly, pork liver, water chestnut and shallot, making stuffing with fried flat fish, monosodium glutamate, egg liquid and starch, then wrapping the stuffing with pig net oil, making into a roll shape, and frying in an oil pan until golden brown.

glutinous rice porridge, a sea crab

The characteristics of glutinous rice porridge, a fragrant sea crab, are "soft, fresh and delicious". The practice is: first wash the glutinous rice and drain the water. Add crab soup to the pot, bring it to a boil over high heat, add glutinous rice and cook until the rice is cooked, add crab meat, shredded ginger, refined salt and monosodium glutamate, and add onion oil and celery beads.

Eight-treasure rice

The method of making eight-treasure rice in Xinnanxuan Restaurant is to soak glutinous rice as the main material, steam it into rice, add sugar, sweet wax gourd and lard while it is hot, and mix well. Cut sweet wax gourd strips into granules, and cut red dates, green olives, kumquat, raisins, peaches and red cherries into small petals to become the auxiliary materials of eight-treasure rice. Take a small bowl, pad it with fresh-keeping paper, add a proper amount of auxiliary materials, fill it with seasoned glutinous rice, then fill it with sweet black bean paste, cover it with glutinous rice, and wrap it into a circle to eat.

Shacha kebab

The characteristics of Yapo Shacha kebab are "tender and tender, sweet and spicy, hot and refreshing". Shacha kebab is made by cutting pork tenderloin into long square pieces and pickling with refined salt, monosodium glutamate, white sugar, Shaoxing wine, curry powder and pepper paste. Sand tea sauce, peanut butter, Chili oil and paste for later use. String the marinated meat slices into kebabs, coat them with sand tea sauce, and bake them in the oven until golden brown and cooked.

bean curd

yellow and bean curd rice are characterized by "soft and crisp skin, sweet and delicious stuffing". The preparation method is to put glutinous rice flour in a container, boil white sugar water, rush into glutinous rice flour, add green leaf juice and mix well to form bean sheath. Wrap the bean wrappers with sweet mung bean paste, respectively, to make bean-wrapped rice fruit, steam it in a steamer for 1 minutes, take it out, and wrap it with fresh-keeping paper after cooling.