Ningde is surrounded by mountains and seas, with beautiful scenery, rich and colorful tourism resources and unique features. Taimu Mountain in Fuding, known as the "Fairy Capital of the Sea", is the unique Yuanyang River in Pingnan, the Ningde Zhiti Mountain, which was given the title of "the first mountain in the world" by Emperor Yongle of Ming Dynasty, the only Zhouning Jiulong Waterfall Group in East China, the Zhouning Liyu River, which has been famous for its harmony between people and fish for hundreds of years, the Xiapu Chian, the landing place where Japanese monk Konghai masters entered the Tang Dynasty to seek dharma, and the Gutian Linshui Palace, which is well-known in Southeast Asia and Mazu Tempel, wins.
Ningde Fuding Taimushan Scenic Area, Ningde Baishuiyang Scenic Area and Ningde Yuanyangxi Scenic Area were approved as national 4A-level tourist attractions by the National Tourist Attractions Quality Rating Committee on February 6th, 29. Ningde flavor snacks.
Reed leaf (Kan) brown is a special food of She nationality. Wrapped glutinous rice soaked in yellow alkali for several hours with reed leaves, and cooked well. The dumplings are rectangular, about 2 cm long, and the cooked reed leaves are light yellow, which is both sticky and unambiguous. It is more fragrant but not greasy to mix a little peas or "bean dumplings" such as golden peas and sheep beard beans into glutinous rice, which is both pleasing to the eye and unique in flavor.
Stir-fried vermicelli Take the first-class potato vermicelli, blanch it in hot water, drain it, then add cooking oil and scallion to the hot pot, stir-fry it, and add a little seasoning (mostly shredded pork, mushrooms, pickled vegetables and peppers). The food is smooth and not greasy, spicy and mellow, which can be used as both a staple food and a snack.
pingnan county, the hometown of Yuanyang Fruit, produces an acorn flour-Yuanyang Fruit. It is refined from the fruit of a shrub called "Bitter Vertebrae" by local people, commonly known as "Bitter Vertebrae Trunk".
there are at least a dozen processes to make mandarin duck fruit. Except for the TV, the grinding is all done by hand. After more than a dozen processes, the original bitterness disappeared. Finally, it is made into thin strips as thin as copper coins and inches long. It has the characteristics of no moth and can be preserved for many years. When eating, you must roll the dried mandarin duck fruit in boiling water to get familiar with it, soak it in clear water to make it beautiful, drain it, add chicken sweat and shrimp to fry it, and it will not be burnt or broken. If you stew Yuanyang fruit with a handful of Houttuynia cordata and pig bone soup, it will not only be refreshing and delicious, but also relieve the suffering of hemorrhoids.
Sansha Zhuzi is deeply loved by people because of its characteristics of combining delicacies and delicacies in one pill. First, remove the film from the fried (or fried) peanuts, cut celery, mushrooms, dried bamboo shoots, onions, etc. into pieces, cook them in a pot and put them into a basin. After the soup is cooled, grind the refined white sweet potato powder produced by Sansha into powder, put it in a soup basin and stir it with the above seasonings to form a paste. Then, the oil soup is boiled in the pot. After the oil soup is boiled, the paste-like raw materials in the pot are evenly scooped into the boiling soup with a spoon, and the raw materials quickly harden in the boiling pot to form a rice fruit shape, hence the name "Sansha Sanzi". The "Three Sands" is tender and mellow, and it can satisfy hunger and taste with delicacies in one pill.
taro with egg noodles: steamed taro and potato flour are mixed and stirred into dough, cut into round strips with "sweet potato", put into a boiling pot, cut and cook, and mixed with condiments such as oysters and celery, that is, taro with egg noodles. Gutian is commonly known as "Happy Face".
peel the steamed taro and pat it into mud, knead it with potato powder as the skin, then make it into stuffing with fresh meat, chopped green onion, soy sauce, salt and monosodium glutamate, knead it into bread, and put it in a steamer to cook it. Steamed familiar taro buns are soft and elastic.
areca taro, formerly known as "piedmont taro", is one of Fuding's traditional specialties. There are many cooking methods of areca nut taro. When making snacks, wash them, cut them into pieces and soak them in boiling water for cooking. After taking out the pan, peel the cooked taro, grind it into paste, add dried potato powder according to the ratio of 3:1, and stir it evenly to make the cake crust. For those who like salt, pork and mushrooms are used as stuffing to make salted taro cakes; For those who like sweetness, fried peanuts, fried sesame seeds and sugar are used as stuffing to make sweet taro cakes. Those who like crispy, put it in the oil pan; Deep-fried; If you like softness, use banana leaves as the bottom, put them in a steamer and steam them.
When making konjac cake, scrape off the skin of konjac taro with a knife, wash it, soak it in water for several hours, take it out, use a sweet potato planer, plan it into shredded taro, and steam it in a steamer. Then, put the cooked shredded taro into the mortar of rice and pound it, and constantly add alkaline water until it is inconvenient and not sticky to pinch the taro balls by hand. Boil the mashed taro paste in boiling water for a few minutes, then condense it into pieces, and then cook and eat.
mud nails frozen mud nails, maggots-like animals, live on the surface of tidal flats and live in groups. They are about 5-7 cm long. They are brown when they are first unearthed, and gray after being squeezed and washed. Put the washed mud nails into the pot, add water and salt to cook until familiar, mix some chopped green onion, and after cooling, the soup will naturally gel into mud nails. When eating, use chopsticks to cut into pieces, which are silvery and transparent, not greasy at the entrance, light and delicious.
preserved rabbit meat is a special dish in Gutian folk festival. The whole rabbit after slaughter is baked in a "rice-roasted" pot. The color is brownish red and shiny, and the meat is dry and tender, and its taste is sweet and rich. Cut into pieces and cook with ginger koji vinegar, which is sour and sweet and is a famous dish for drinking.
Jiangnan Pill, also known as Yuanxiao Pill, won the special prize of provincial and local flavor snacks, which are divided into sweet and salty flavors. First, the glutinous rice is ground into powder, and then it is made into skin with water. The skin made of sugar, sesame seeds and ground peanut kernels is made into a dumpling shape, and it is cooked in a pot of boiling water and can be eaten. It is characterized by thin skin, fresh meat and delicious taste.
meatballs are made of sweet potato powder and mashed taro as the shell, with fresh meat, dried bean curd, chopped green onion, soy sauce and monosodium glutamate as the stuffing, which is cooked and delicious.
Chop beef into pulp, mix it with sweet potato starch at a ratio of 1:3, add a small amount of refined salt, chopped ginger paste, soy sauce, pepper powder, vinegar, wine and other seasonings, knead it until it has a strong viscosity, knead it into small balls with a diameter of 2 cm, that is, beef balls, and then steam it in a steamer.
Yellow-pointed bamboo shoots are produced in Huangtian and Shuikou areas along the river in Gutian County, especially in Huangtian. There are many bamboos with yellow tips, which broke ground during the Qingming period. The standard length of excavation is 25 cm, of which 18~2 cm is the part buried in the soil, which is yellow and the unearthed part is turquoise. Born in the humus-rich loose soil zone, bamboo shoots have the best quality. Yellow-pointed bamboo shoots do not need to be precooked to remove juice, but should be cooked immediately like ordinary vegetables. It can be fried quickly in a hot pot to keep it crisp, or it can be cooked in clear soup to leave a sweet taste; It can be mixed with pickles and shredded pork to be rich in flavor, or it can be cooked in a separate pot for its own taste.
the following light cakes are commonly known as light cakes and hanging cakes. Flour is the main ingredient, and after fermentation, refined salt is added to make a small round body with a diameter of about 3.4 cm and a thickness of about 1 cm, and a small hole in the center. After being cooked by charcoal fire, the surface of the cake seems to have a thin shell, yellow and purple, and the cake capsule is like steamed steamed bread, which is loose and soft, crispy and slightly salty, and very delicious.
Dried beancurd slices are flaky dried beancurd, bright yellow, about 2 mm thick, dyed bright yellow when eaten, and cut into rectangular strips about 2 cm long and 1 cm wide, which are flexible and delicious.
there are two kinds of maltose: one is called sweet potato sugar, and the other is called rice sugar.
Sweet potato candy is made of "new flower" sweet potato and malt. Planted the washed "new flowers" into strips of sweet potato rice, poured it into a pot, cooked it with 7% water, and put it into a big wooden barrel. Then, a basket of light green malt is crushed, mixed into a jar, stirred evenly, covered with the mouth of the jar, fermented for two hours, and then filtered out with a woven bag. Then put the juice in the pot for heating and evaporation until there are "bull's eye bubbles" or "rice-sifted flower bubbles" in the soup, use chopsticks to touch it in the horizontal pot, pick it up quickly, and blow gently into your mouth. If the juice doesn't drip, it indicates that the heat is over and the sugar is ripe.
Rice sugar is made of rice pulp, ginger slices and malt. First, put the diluted rice paste and ginger slices in a pot and boil them a few times. After extinguishing the fire, add the crushed malt for fermentation. The rest of the production process is the same as sweet potato candy.
maltose is transparent and tough, and it will leave clear teeth marks after a gentle bite. Sweet potato candy is amber, giving people a soft and sweet taste; The rice sugar is beige, giving people a sweet taste with a hint of spicy taste. It is effective in treating diseases such as gastric weakness and intestinal retention.