Satay Noodles

When it comes to the representative of Xiamen snacks, Satay Noodles is undoubtedly the first. Compared with frozen bamboo shoots and pancakes (many friends in Quanzhou will talk about their origins in Quanzhou), it is the most representative Xiamen cuisine. Traveling to Xiamen, if you don't eat a bowl of Satay Noodles, it's all for nothing.

Friends who have been to Southeast Asian countries will feel that the taste of Satay Noodles is very close to that of Malaysian Lasha, and the reason of Satay Noodles is also related to this. The flavor is rich, but the head of Shacha soup in Xiamen often has more peanut flavor. Behind this bowl of noodles is a story of filial piety.

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Frozen bamboo shoots

This may be the most controversial snack in Xiamen, and it is also called "dark cuisine" by tourists. Although frozen bamboo shoots can't be regarded as a local snack in Xiamen, it is widely spread in Xiamen. Many tourists who come to Xiamen for the first time may think that it is something like jelly when they hear the word "frozen bamboo shoots", and even some people don't know what frozen bamboo shoots are when they see the real thing. But as soon as it is introduced that it contains sand worms, many people dare not eat it.

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According to legend, the originator of the frozen bamboo shoots is our national hero Zheng Chenggong. When Zheng Chenggong was hoarding troops in Xiamen, there was a time when food and grass were in short supply. Zheng Chenggong was strict in running the army and insisted on not accepting any funding from the people. At that time, the garrison was located near the beach, and the soldiers went to the beach to dig up a large number of "bamboo shoots", while Zheng Chenggong only ate soup cooked with bamboo shoots every day. Zheng Chenggong, who was concerned about his country and people, often forgot to have dinner in order to recover Taiwan Province as soon as possible, and his soldiers often had to warm the bamboo shoots soup again. One day, Zheng Chenggong didn't want his soldiers to be warm for him, so he directly ate the frozen bamboo shoot soup. I didn't expect it to taste better than the bamboo shoot soup, but Zheng Chenggong accidentally invented the bamboo shoot jelly! This practice gradually spread, and later generations continued to improve the production methods and seasonings, forming the now widely known frozen bamboo shoots!

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In fact, the "black soil Qiu" that makes the frozen bamboo shoots, whose scientific name is Eisenia deliciosa, is not commonly known as the sand worm, and it is produced in coastal areas of Fujian and coastal beaches of some coastal areas of Zhejiang. In the production process, it is necessary to soak and clean it first, then crush it to make him spit out the impurities in his stomach, then boil it with a big fire to make it gelatinous, and finally cool it to form. "There are winter worms in the mountains and starworms in the sea" embodies the extremely high nutritional value of frozen bamboo shoots.

A good frozen bamboo shoots will melt if it is kept for a long time without gelatin and other additives. Therefore, this dish must be eaten while it is cold. The colloidal Q-bomb makes the bamboo shoots crisp and refreshing. Many tourists are afraid to eat it for the first time, but they fall in love with it after tasting it.

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In southern Fujian, if there is a "big dish" that can be eaten by ordinary people in streets and alleys, it must be pancake. Of course, your place may be called spring rolls or moist cakes. Some people think grandma's cooking is the best, and some people miss the taste of mom's cooking. A mouthful of soft stuffing in the dough is always full, and it is almost impossible to catch it.

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Every year around Tomb-Sweeping Day, when the oyster is the most plump, it is the best time to eat pancakes. Among all kinds of miscellaneous vegetables with stuffing, oyster must be added, and others, such as cabbage and carrots, can be added according to personal preferences.

All kinds of dishes are cooked by fire and then boiled until they are soft and rotten, and their tastes are comprehensive, so this dish is especially popular with the elderly with bad mouth.

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The final package process is also particular. Spread a layer of dry ingredients, such as Xiamen tribute sugar, peanut crisp, pork floss, etc., coat with sweet and spicy sauce, add a few spoonfuls of fried stuffing, and finally wrap it up. This process is also a pleasure. Some restaurants outside will let diners experience this process, and some will directly present the wrapped food to the table.

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Tongan Meat Seal is said to be a food created to commemorate Wang Shenzhi's being named "King of Min". In the fourth year of Kaiping, the back beam of the Five Dynasties (91), Wang Shenzhi was named the "King of Min" and was given a square seal. At that time, officials living on the ground in Tongan held a feast to celebrate his creation of the "King of Min". During the dinner, a delicacy is to cut pork into square chunks, add seasonings (mushrooms, shrimps, chestnuts, etc.), wrap it with a yellow scarf (that is, the leaves of gardenia jasminoides Ellis produced in Beichenshan are soaked in white gauze), and it looks like a big seal. When it is cooked, the meat smells fragrant. The square seal of meat is like the seal of the king, the yellow cloth wrapped is like a bundle of yellow silk, and the cloth bag is "sealed". Seal, "seal" also, so it is called "seal meat".

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Because it is wrapped with gauze, all nutrients are absorbed into the meat, and the taste of the meat itself is not easy to flow out, so the sealed meat tastes soft and waxy, fat but not greasy. Now it has become an indispensable dish at the Tongan wedding banquet.

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