Fujian’s snacks

Fujian’s snacks come in many varieties. Snack shops and food stalls scattered all over the country often gather into food markets with local snacks. Every day when the morning light dews, it opens for business and customers come in droves. The various exquisite foods are very tempting in color and taste. Famous snacks from various places mainly include: Qingming fruit, mung bean fruit, Quanzhen fish balls, swallow skin, etc. from Fuzhou; seafood dishes from southern Fujian are mostly made from ingredients found on coastal shoals

< p>All kinds of seafood treasures are carefully cooked and paired with unique sweet, sour, salty, fragrant, spicy and other seasonings

to make them delicious and special, such as bamboo shoot jelly , fried oysters, blanched snails, horseshoe crab meat, etc. are all popular among tourists at home and abroad and are well-known. In addition, famous snacks from various places in southern Fujian include Xiamen’s Qinglan pie, fish skin peanuts, canned mushroom meat sauce, peanut cakes, etc.; Quanzhou’s meat rice dumplings, Shenhu water balls, and Yuanxiao balls , Shishi sweet

guo, Anhai orange cake, halal beef pot stickers, etc.; Zhangzhou’s hand-grilled noodles, five-spice rolls, etc.; Sanming’s smoked duck, eggs

wild rice, fern whisker buns , sesame salty cakes, etc.; Nanzheng’s sage jelly, bitter locust cake, rat worm fruit, etc.; Longyan’s white chopped Hetian chicken, salted peanuts, hot-boiled Jiupin, etc.; and the eight major restaurants in western Fujian Dried (Changting dried tofu, Liancheng dried sweet potato, Yongding dried vegetables, Shanghang dried radish, Wuping dried pig gallbladder, Ninghua dried rat, Mingxi dried meat, Yongan dried bamboo shoots); Ningde

The konjac, areca taro, etc.; Putian’s Mazu cake, Xinghua powder, etc. These flavored snacks are all sweet and salty

combinations, suitable for meat and vegetables. They blend the flavors of various provinces and form a unique system, which has been recognized as unique by the majority of tourists

It is a snack with Fujian characteristics and is very popular among tourists at home and abroad.

Badagan in Western Fujian

Badagan in Western Fujian-Changting Dried Tofu

Changting Dried Tofu

"Chinese tofu is also Very delicious food, the best in the world." This is the last sentence in "Superfluous Words" written by Qu Qiubai while in Changting Prison. Qu Qiubai's praise for tofu is related to the fact that he often ate Changting tofu in prison. According to

"Tianlu Shiyu" records, tofu was first created by the warlocks of Liu An, King of Huainan in the Western Han Dynasty (79-122 BC), and has a history of more than

more than 2,000 years. Changting dried tofu began in the Kaiyuan period of the Tang Dynasty and has a history of more than 1,200 years. The production method of Changting tofu is different from other regions. It uses physalis as the medium. When making it, the heat is properly controlled. Use a large gourd to hold the physalis and slowly pour it into the soy milk.

The tofu curd is slowly coagulated and then filtered and pressed. Therefore, Changting tofu is tender and delicious, neither sour nor bitter

A variety of foods are made with it, such as Dongpo tofu, Yongdoufu, Yinhebao, tofu dumplings, Shengjiman balls, Huizhou balls, etc.

It has a unique flavor that you won’t get tired of eating for a long time. Changting dried tofu, which ranks first among the eight bean curds in Tingzhou, is famous both at home and abroad for its fine production, exquisite ingredients, unique flavor, and delicious taste. At that time, Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou. After eating Changting's dried tofu, he praised it greatly. At the end of the Qing Dynasty, after Qiu Hongde, the commander-in-chief of Zuoying in Tingzhou, was transferred to Taiwan and promoted to Qianzong, he missed the flavor of his hometown tofu

dried bean curd, so he wrote and remitted travel expenses to his relatives in Hetian who were good at making dried tofu, and invited him to go Taiwan specializes in dried tofu. There are

many simple and beautiful villages in Changting located in the lofty mountains. "Thousands of miles of orioles are singing, the green is reflected in red, and the water village is surrounded by wine and flags." Regardless of the size of the village

there must be dried tofu and A small shop run together with wine. Local simple farmers, mushroom drinkers from Zhejiang, old gold diggers from Jiangxi, and tourists from all over the world all like to buy a bowl of rice wine and buy a piece of dried tofu and drink it slowly after taking a break in the hotel

Chew carefully. Dried tofu is fragrant, salty, sweet and tough, which is memorable.

Badagan in Western Fujian - Shanghang Dried Radish

Shanghang Dried Radish

Shanghang Dried Radish enjoyed a high reputation as early as the early Ming Dynasty. More than 500 years of history.

Shanghang is the main radish producing area in western Fujian. The radishes produced in Shuinan, Zhangtan and Tupu areas near the city suburbs are red or white

and are fresh, tender, crisp and sweet. The dried radish processed in this way is golden in color, tender in skin and crisp in meat, and has a sweet and delicious flavor. It can be stir-fried, stewed, deep-fried, or soaked and lightened before being added with sugar and sour vinegar as a cold dish for banquets. Therefore, historical records

record that it "sells well in Fujian and Guangdong".

The production of dried radish is usually carried out around the winter solstice and requires three processes of "sunning, pickling and hiding". Pull out the radish

Wash it, dry it slightly and put it into a large wooden barrel. Add a layer of radish and a layer of salt. Cover it after filling it, and then press it with large rocks. Take it out after a week

Put it out to dry, rub it to remove the water, and then dry it again until no more water can be squeezed out.

Then filter the salt water in the barrel and boil it, pour in the dried radish and soak it, rub it again while it is hot, squeeze out the salt water and dry it in the sun. When it turns golden brown, dry the radish

Put it into a clean urn, compact it, seal it with yellow mud, and take it out after half a year. In this way, it becomes Shanghang dried radish with unique flavor

.

Eight Dried Sweet Potatoes in Western Fujian - Liancheng Dried Sweet Potatoes

Liancheng Dried Sweet Potatoes

Dried sweet potatoes are found in all counties in western Fujian, but Liancheng Dried Sweet Potatoes are unique in their own way. famous for its raw materials and production methods. It is made from red sweet potatoes cultivated in

Getian, Gechuan, Jiele, Daping, Liwu, Hongshan and other places, so it is also called red sweet potato

Dried melon. The soil in these villages is soft, the pH is moderate, and the climate is suitable, which is very suitable for the growth of this red sweet potato. This kind of dried sweet potato

retains its natural color and quality. It is yellow with red color, has a sweet and fragrant taste, is soft and chewy in texture, and is

high in glucose and vitamins. A and B content.

The production method is generally to steam and peel the whole sweet potato, then press and bake it. It can be kept for several years after being made.

It can be used as a snack or cut into small pieces, mixed with flour, eggs, spices, fried and then dipped in rock sugar powder to serve as a banquet

Famous dishes. Therefore, Liancheng dried sweet potatoes are indeed a good gift for relatives and friends.

Eight dried vegetables in western Fujian - Yongding dried vegetables

Yongding dried vegetables

Yongding dried vegetables have a history of more than 400 years. They are not only famous inside and outside the province, but also among overseas Chinese in Nanyang. It is also quite influential. "Taiwan Balm"

When the King Hu Wenhu lived in Nanyang, he often asked people to bring dried vegetables from his hometown.

There are two types of dried vegetables in Yongding: dried beets and dried sauerkraut. Dried beets are dark and shiny in color, and taste sweet and delicious. When making it

First wash the fresh mustard greens and dry them in the sun for 1-2 days until the leaves are soft, then fumigate them in a steamer, steam them and then dry them, and then steam them again.

Repeat three times or more, which is the so-called "three steaming and three drying". Some finely processed ones need to be steamed and dried seven times. Dried sauerkraut is yellow-brown in color and tastes sour and sweet. When making it, first wash the fresh mustard greens, then dry them in the sun and chop them into pieces. Add salt and rub them into the urn to make them sour. After about a week, take them out, simmer and dry them in the sun, then use a steamer to fumigate them, and then steam them and dry them in the sun. Dry it, dry it in the sun and then steam it, steam it and dry it for more than two times before storing it

Yongding dried vegetables are delicious when fried, stewed, steamed or boiled with meat.