The delicacies of Hanjiang District include Jiangkou Braised Noodles, Shanli White Cake, Duotou Bamboo Shoot Jelly, Soy Pork, Money Cake, Lychee Meat, etc.
1. Jiangkou Braised Noodles: Jiangkou Braised Noodles consists of gluten, soup stock and ingredients.
The dough should be tough and not easy to burn after being put into the pot.
2. Shanli White Cake: Shanli White Cake has long been famous for its unique cooking method and pure taste.
3. Duotou bamboo shoot jelly: Duotou bamboo shoot jelly is crystal clear, soft, glutinous and refreshing, and has a very fresh taste. It is listed as a cold dish at festive banquets.
The delicacies of Hanjiang District include Jiangkou Braised Noodles, Shanli White Cake, Duotou Bamboo Shoot Jelly, Braised Pork, Money Cake, Lychee Meat, etc.
1. Jiangkou Braised Noodles: Jiangkou Braised Noodles consists of gluten, soup stock and ingredients.
The dough should be tough and not easy to burn after being put into the pot.
Making soup stock is also an important step. Select the best bone segments from the pig bones, and the soup stock will be white and fragrant. 2. Shanli White Cake: Hanjiang Shanli White Cake has long been famous for its unique cooking method and pure taste.
The finished white cake is as white as jade, warm and chewy, but not sticky to the teeth, and tastes refreshing.
There are many ways to eat white cake, it can be eaten directly, or it can be boiled, fried, baked, etc.
3. Jellied Duotou Bamboo Bamboo Shoots: Jellied Duotou Bamboo Bamboo Shoots are crystal clear, soft, glutinous and refreshing, and have a very fresh taste. They are listed as a cold dish at festive banquets.
Add water to the pot and add an appropriate amount of salt. Boil until the colloid dissolves and then scoop up the soup. Put it in a special dish. Let it cool naturally and solidify. Take it off the dish and make it into jelly.
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4. Braised pork: Traditional braised pork, selected tenderloin, chopped and marinated, often with tofu balls and bean sprouts added.
After it comes out of the pot, the meat slices are smooth and the tofu balls are delicious. It looks like the usual meat soup, but the taste is completely different.
This cooking method of making soup is a major feature of Hanjiang. This method is rarely found in other places. Of course, the taste of these soups is even more wonderful.
5. Qianjin Kueh: One of the must-see delicacies at banquets in Hanjiang. It has a soft and fine texture, with the sweetness of fried peanuts. This method is also very rare in foreign recipes.
Now the chef has also made another kind of crispy flavor based on traditional methods.
6. Lychee meat: The method of Hanjiang lychee meat is different from that of Fuzhou. It is mainly fried, which emphasizes the flavor of the meat itself. After frying, it is dipped in vinegar and soy sauce. It tastes crispy on the outside and tender on the inside.
The raw materials include white water chestnuts and cross-cut pork, which look like lychees after cooking, hence the name.
In many places in Putian, the traditional method of wrapping lychee pulp in meat and frying it in a pot is still preserved.