1. Braised noodles Braised noodles are the most famous and best-selling breakfast in Zhangzhou. It looks simple but is actually made at the right time.

The biggest difference between Zhangzhou braised noodles and other regional braised noodles is that its noodles are thick noodles with alkali added. Noodles in southern Fujian generally use edible alkali as a base.

The flour cake made with edible alkali has a fresh texture and a slightly bitter taste. It is not suitable for drinking water because of the peculiar taste.

2. Dry Noodles Zhangzhou Dry Noodles use pork trotters and tomato sauce as the main ingredients. It is also called pork trotters fried noodles, but friends who don’t like pig trotters can also choose from other options.

Most dry noodle merchants have their own secret tomato sauce recipes (the amount of oil and water, other spices, etc.), and the base material is still alkaline.

Generally, customers can add various braised vegetable auxiliary materials according to their own preferences.

Due to the tomato sauce, the dry noodles satisfy hunger to a very high degree, and often diners can’t stop eating after just one bowl.

3. Boiled scallops Zhangzhou’s specialty snacks are available on the streets 24 hours a day. Boiled scallops are a common example, and they can be used as breakfast or late-night snacks.

What is scalding? People from other provinces will no doubt be confused after hearing this.

Blanching means eating it raw and boiling it. There are many ingredients for blanching, such as tendon, duck gizzard, duck heart, beef liver, pork loin (mainly internal organs and meat products, fungi, and vegetables),

At the same time, you can add noodles, rice cereal, vermicelli, etc.

Blanching this isn't too difficult at all, the heat is very important in determining the blanching flavor.

4. Hand-caught noodles Hand-caught noodles can be said to be the origin of alkaline food. It is famous for its alkaline noodles wrapped with dried tofu and five-spice rolls and pickled radish sour, and eaten by grabbing things.

In ancient times, farmers brought bamboo products into the fields for lunch, and they were eaten in the wild without entering the living room. However, through development, it has now become a signature dish that can be displayed in public places. The way to eat it is no longer limited to grabbing it with your hands.

Restaurants tend to cut steamed buns into large portions that are easy to hold with chopsticks.

Hand-caught noodles can be served with mustard, garlic chili sauce, seafood soy sauce, ketchup, Korean hot sauce and a variety of seasonings.

5. Cat porridge Cat porridge is not porridge made from cat meat. Instead, it is a traditional porridge in southern Fujian that is both porridge and vegetable.

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

Maozi porridge is not white rice porridge or Cantonese-style porridge. Instead, it is a method of adding dry rice to the soup to heat it. Put clear bone soup in the pot, then add pre-cooked rice, and add fish.

, shredded pork, drained water, fresh squid, ginger slices, oysters, shredded oyster mushrooms and other dry ingredients, roast them over high heat until boiling, then add white pepper, coriander, garlic oil, etc. to make it.

6. Oyster Omelette: Many people know about oyster omelette, a classic specialty food in southern Fujian, from Taiwanese food variety shows.

Apart from Taiwan, the purest place of origin for oyster omelet is Zhangzhou (Xiamen oyster omelet is watery, thin, and slightly inferior in taste).

The origin of oyster omelet is an alternative food crop invented by the Chinese nation out of helplessness. It is a symbol of poverty-stricken life. It is said that oyster omelet is such a creative delicacy created 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 the oyster omelet in Zhangzhou uses rice flour, which makes the oyster omelet crispier when fried, while in other regions the oyster omelet is crispier.

It uses red flour, so the oyster omelette is soft and moist when eaten.

7. Bean curd vermicelli. Zhangzhou’s tofu curd vermicelli is not only loved by locals, but also by customers from other places.

The taste is delicate, the material is fresh and tender, and the bean aroma is quiet. Pour in chewy vermicelli, sprinkle with condiments, braised soup, radish strips, winter vegetables, coriander, specially made chili sauce, and then add the selected braised vegetables: cold chicken, vermicelli

Meat, pork lungs, sausages, fried tenderloin, dried tofu, etc.

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

Grate the ice cubes into fine particles, then add hollow candied lotus seeds, white fungus, black beans, barley rice, jackfruit, melon, adazai (made from tapioca starch in Hokkien), fairy grass, preserved fruits, etc., add some when eating

Red bean sugar water or pure honey.

It’s so wonderful to have a bowl of four-fruit soup in summer!

9. Mo Ci. Zhangzhou Mo Ci is very unique, different from Zhejiang, and more complicated than Xiamen’s Ye’s Mo Ci.

Hand-wrapped with powdered sugar and crispy dough residue, rolled in peanut powder.

10. Chicken Fetus Chicken fetus is as normal to Zhangzhou people as duck gizzards are to people all over the country, but it ranks among the weirdest foods in the world.

As autumn gets stronger every year in Zhangzhou, people often have the habit of eating chicken fetus to nourish the human body. It is more common for children to eat chicken fetus.

Fresh chicken fetuses have a high protein content and have some components similar to those of human placenta, so they do have certain nourishing effects.

Just warm it slightly with boiling water and you can take it.