When it comes to Pingtan cuisine, marine treasures have local characteristics. Haitan is known as "eight treasures of seafood", namely abalone, scallop, jellyfish, shark's fin, squid, shad, sea cucumber and fish belly. Many people just smell its name and don't taste it. However, words can't express the delicious meat of scallops, the delicacy and sweetness of shad, and the smoothness and refreshing feeling of fish belly.

Pingtan is surrounded by the sea, rich in seafood, with raw materials nearby and local processing. The characteristics of raw seafood and original flavor are incomparable elsewhere. Such as grouper, oyster, eel, clove fish, clam, red sturgeon, prawn, laver and various shellfish produced in Hong Kong. It takes steaming, frying, frying, exploding and frying as the main cooking methods, and produces a unique haitan flavor, which is characterized by clear, fragrant, light and crisp, with various styles, strong rural flavor, and is popular among young and old.

Salty and crisp peanuts are made of "Kouzai" (small peanuts) from Pingtan, soaked in salt water, spiced and white sugar, and dried in the sun for two hours. First, pour the fine sand into the pot, stir-fry until it is slightly warm, then pour the soaked peanuts into the pot and stir-fry with slow fire, which is salty and crispy.

Soak potato powder and rock sugar thoroughly, pound and stir to make slurry, add white sugar and eight fruits, put them in a hot oil pan, stir-fry repeatedly to make a paste, and then cook. Add cooked sesame seeds, peanuts, jujube kernels and pigments. After cooling and solidifying, it can be eaten after being cut into pieces. Translucent, sweet and delicious, it is a good snack for summer.

Caoyan Pingtan Island is rich in agar seaweed, which is mostly collected in summer. Add vinegar and boil it into paste, filter to remove residue, pour it into a thin iron basin, add sugar, cool it in water, and serve after it becomes soft. Because it is transparent like a bird's nest, it is named Caoyan. Cool and refreshing, it is a good summer product. It is better to sell jelly outside.

Nine-fold glutinous rice paste and potato powder are added with appropriate amount of spiced powder, garlic leaves and salt to make paste, and then put into a steamer to steam one layer and add another layer, so it is called Nine-fold glutinous rice paste. Cool, cut into diamond-shaped flat pieces, fry in oil pan and serve immediately. Pingtan Jiuzhong cake is famous for its thin slices and deep-fried noodles. It is salty and delicious, fragrant but not greasy.

Drain the pickled radish, mix it with potato powder and rice flour to make a slurry, add seasoned raw shrimp, crab roe, shredded fresh meat and shredded plum (water chestnut), slightly ferment and steam in a bottle. Sliced and fried when eating, the color is yellow and the taste is delicious.

the rice spindle is ground with glutinous rice flour, drained to make skin, wrapped with white sugar and bean paste, kneaded into round cakes, then glued with soaked glutinous rice or japonica rice, and steamed in a cage. Elastic, sweet and delicious, sticky but not greasy.

The steamed bread is made of mung bean powder, sweet potato powder and glutinous rice flour with sugar, mixed with water and mixed into slurry, and steamed with wine and vinegar in a wine cup. After cooling, the center is slightly concave, so it is called head collapse. Its color is transparent as jade, cool and refreshing, and it should be used as a summer snack.

the oil cocoon of potato powder is made of cooked sweet potatoes soaked with potato powder, wrapped in sesame and peanut sugar, kneaded into dumplings and fried in an oil pan. It is bright yellow in color, sweet and delicious, and can be compared with Guangdong and oil angle. The scientific name is now called "Forever and ever". (In fact, it is rumored that "Tianchang" is fish noodles, and "long time" or "oil cocoon"? )

meat cake break sesame cake in half, and add cooked pork with red grains or seaweed. This kind of flavor snack spreads in Fuzhou, Fuqing and other places, but Pingtan meat sandwich cake has the advantages of fragrance, crispness and crispness. Now it is common at the gates of primary and secondary schools. 1 yuan money, with meat, dried incense and ham sausage (renamed "hot dog", haha).

The bean flour is rolled and oiled with glutinous rice or japonica rice, ground into slurry, drained, and kneaded into a round shape, filled with bean paste or sugar, which looks like a glutinous rice ball, cooked in soup, scooped up and drained, and poured into the stir-fried bean flour, and then rolled into bean flour. The entrance is sweet and has a unique flavor. In addition, rice [rice time] wrapped in bean paste is squeezed into cakes, fried in a pot, and golden yellow, which is a sweet and delicious oil float [rice time].

potato powder [rice time] and potato powder pills are peeled and steamed sweet potatoes mixed with potato powder, put into a mortar to form an elastic powder ball, wrap fish, shrimp and diced fish stuffing (shellfish, laver, meat, diced diced diced pork and scallion), knead into a purse shape or a circle, and cook, steam and fry.

In addition, the above-mentioned dough is mixed directly with diced bacon, fried peanut slices, celery pieces, etc. without stuffing, and kneaded into small pieces, which are delicious and salty, commonly known as potato powder pills. Potato powder rice and potato powder pills are both authentic food in Pingtan, which are seemingly ordinary and unique, and are very popular among customers.

Shaomai Pingtan Shaomai is similar to "steamed dumplings" in the north, but the materials and preparation methods are different. First, the sweet potato and potato powder are processed into vermicelli, crab roe, shrimp, laver and diced fresh meat are fried with seasoning to make stuffing, then stuffed into the skin, kneaded into a "cabbage shape" and steamed in a vertical cage. Beautiful shape, thin skin and beautiful stuffing, crispy and fragrant at the entrance, and has the advantages of steamed buns and pot stickers. Folk included in the banquet delicacies.

Red-tailed pancakes in February and March, the spring cold is not over, and Pingtan is rich in shrimp, commonly known as "red-tailed". Mix red tail with potato powder, celery and onion and seasoning into paste, and fry it into pancakes. The entrance is smooth, delicious and extraordinary.

Spring rolls and spring cakes Pingtan, also known as "spring cake yeast", uses refined flour, egg white and salt to make gluten slurry, and then frying it in a pan with warm fire to make thin-tissue spring cake skin. In addition, bean sprouts, leeks, shredded pork, diced fish, oysters, clam meat, SINONOVACULA SINONOVACULA, shrimps, laver, etc. are fried to make stuffing. Roll the spring cake skin into a tube and eat it. Its taste is delicious but not greasy. If fried, the spring rolls are golden yellow and more crispy.

Onion Cake Pingtan Onion Cake is a well-known local flavor snack, with the saying that "Onion Cake is fragrant all over the street". Fermented and crisp with refined flour, made into a crust, stuffed with diced meat, shrimp, onion beads, laver, mushroom powder, winter vegetables, etc., made into a flat cake, and baked in the oven. When it comes out of the oven, the aroma is overflowing, the color is golden, the entrance is crisp and tender, and the teeth are fragrant.

oyster frying is also called oyster meal. Fresh oysters are mixed with oil, monosodium glutamate, shallots and celery, and mixed with potato powder to form a paste, which is smoothed in a pan and fried on both sides like pancakes. Crisp and sweet, it can be compared with "oyster fried" in Minnan and Taiwan Province.

Porphyra-oyster cakes, rice mixed with soybeans are ground into pulp, with leeks, lavers, oysters and diced meat as stuffing, and fried into flat food. The color is ochre yellow, crisp outside and tender inside, delicious and delicious, with island characteristics. If the wheat bran is fried with peanuts, the color and taste are good. I used to be a good eater:)

Take more than 5 kilograms of fresh eel, cut it into rectangular slices diagonally along the bone lines, soak it in old wine, red distiller's grains and other seasonings for half an hour, and then mix the fine flour with eggs, add a little red distiller's grains juice and stir well, then you can fry it in the pan. Bright red, fragrant, fresh and crisp, without fishy smell, salty and sweet, especially with spicy sauce.

stir-fried huangji huangji, whose scientific name is tortoise's foot, is commonly known as the crown, penholder and a treasure in shellfish. Stir-fry fresh huangji in sesame oil pot, add sauce, chives, etc., and eat as soon as it is cooked. The original taste is fresh and tender, and the entrance is refreshing.

Stir-fry the yellow snail slices. First, soak the yellow snail in hot soup until it is 7% cooked, remove the foam, cut the snail meat into thin slices, add seasoning, and the oil explodes, making it fresh, crisp, fragrant and tender.

stir-fried Xishi Tongue Xishi Tongue is a treasure of Pingtan seashells, with sweet meat and rich nutrition, and the soup is especially nourishing. First, spit sand in fresh water, change the water several times, remove the shell and take the meat, and rinse it with clear water. Stir-fried waterfall oil, add sweet and sour potato powder, it is jade white, and the meat is tender and crisp. Stew soup with Xi Shi tongue, and it tastes good.

Oil-exploded stone-rejecting stone-rejecting belongs to Octopus, whose scientific name is Octopus, and Pingtan is called "Stone Encounter". In autumn and winter, he often caves in the sandy rocks and reefs in offshore waters. Villagers in Suao Town, Pingtan mostly use fishing tackle to trap them. When eating, hit it with wood hundreds of times. When the meat is soft, cut its feet into small cross-sectional pieces and stir-fry with Wanghuo heavy oil. The meat is crisp and delicious. Folk cooking stone refuses soup, and it is also mellow and delicious.

stir-fry the dragon intestines in Shatian, which is scientifically named as Nereis, commonly known as "Shatian". Pingtan is rich in shallow beaches. When eating, first soak in fresh water to spit sand, then dig out the internal organs with chopsticks and wash them with water. Stir-fry the heavy oil in the pan, add chives and rice vinegar spoon. Its shape is as clear as jade, fresh, crisp and refreshing, with endless aftertaste.

stir-fried octopus octopus is called octopus for short, with eight wrists, also known as octopus. When cooking, first put the raw octopus on the slate and grind it to get rid of the greasy foam. After cleaning, cut the first leg into inches. When entering the pot, head first, then feet, seasoning, heavy oil explosion, stir a few times to cook. The traditional way of eating is to sprinkle sweet and sour potato powder thinly, so it is also called fried octopus with glutinous rice powder. It is often reflected in "Bazhen Fried Cake".

stew the Sole Sole. Insert the Sole Sole vertically into the bowl, pour the clear soup, and steam in the pot. Pour a little white wine, monosodium glutamate and refined salt into the pot to keep it original. The soup is white and fragrant, tender and light.

Slices of razor clam powder are made from local razor clam, and half of the shell is removed. After soaking in the sauce for about five minutes, they are taken out, and potato powder is thinly sprinkled on the meat of razor clam. After steaming, fry in the pan until it turns yellow and take it out. Then drizzle with seasoning powder soup, which is yellow and delicious, tender and delicious.

Crab Soup Crab Soup Pingtan is commonly known as "Chongge Soup". Fresh fat Portunus trituberculatus is selected, peeled and stirred in boiling soup. When the crab meat falls off, egg drop, diced meat, chopped green onion, balsamic vinegar and sweet potato powder are added as the soup. Its color is crystal clear and colorful; Its taste is tender and slightly sour, and it has a great appetite after eating. It is a unique delicacy in the island.

stew [chong ge] white. steam fresh Portunus trituberculatus, take crab meat, add sliced Chinese cabbage leaves, add old wine and other condiments, simmer slowly, sprinkle with a little sesame oil and chopped green onion, and the color is white and light.

Osmanthus fragrans [Buge] is steamed with portunus fatua, and crab meat and yellow are picked out, then stir-fried in a pan, and then added with egg white, fragrant onion, tremella, old wine and other condiments. After taking out the pan, the aroma is fragrant. It looks like osmanthus in full bloom, so it is called osmanthus, which is a famous dish in Pingtan with good color and taste.

Chijiaoqing decoction, commonly known as "Chijiaoqing" (Chemo), is a rare clam. Its meat is delicious and nourishing yin, with high nutritional value. Pingtan shallow sea beach products are especially good. After the fresh red claws are "spit sand", add a little salt and ginger slices to simmer the soup. The color is like milk, the taste is sweet, and it has the effect of clearing the stomach and relieving boredom.

dongbai [chongge] soup [chongge], commonly known as Portunus trituberculatus, is rich and fleshy in winter and spring, and served with cabbage (Chinese cabbage, dongbai). The clear soup is slightly seasoned, fragrant and mellow, with a rich aftertaste.

mussel with butterfly red broth, commonly known as shell vegetable, is a specialty of Pingtan. The grain is big and fleshy, and it is yellow-brown and butterfly-shaped, which is called "dried butterfly". Dry stewed red meat with butterflies in Pingtan is a famous banquet dish. The clear water is slowly simmered until it is cooked, and its color is orange and clear, and the soup is delicious and nutritious, which has the effect of nourishing yin and strengthening the stomach.

steamed silver carp, commonly known as silver carp (salmon, mandarin fish), is abundant in Pingtan shallow sea. Cage culture has been successful in recent years. Live silver carp is very popular in Hong Kong and Macao. Choose fresh silver carp, scrape the scales, cut open the belly, add ginger slices, fine old wine, soy sauce, onion slices, winter vegetables and other seasonings, put them in a porcelain basin and steam them. Fresh and tender fish and fragrant soup are nourishing delicacies.

Braised potato powder with eight treasures, also known as "braised eggs", is a traditional folk dish in Pingtan, which is a must. Stir the refined sweet potato powder into a paste, stir-fry it in an oil pan, and then add seasonings and condiments such as shrimp, diced bacon, crab meat, crab roe, crisp peanut slices, plum blossom (water chestnut), diced fish, day lily, laver, chopped green onion, etc., and stir-fry it with warm water until it becomes gelatinous, and the color is crystal clear as agate. Because of the proper combination of meat and vegetables, it is smooth and tender, and it is very delicious.

[Shiqin] vegetable (originated from Tanshui area of Liushui Town, which is the top grade), which grows on laver, is a local specialty, derived from rapids reef and harvested at low tide in winter and spring. Shaped like ribbon, purple satin in color and sweet in taste, it is the top grade of Haizhen. Porphyra capitata is particularly delicate and can be stored for a long time after drying. Braised laver with red pork is fragrant, delicious and comfortable, and it is a feast. (children should be careful when eating laver, it is easy to entangle their throats.)

fish balls Pingtan fish balls are famous for their emphasis on material selection and production technology. Most of them are fresh yellow croaker, mackerel, eel, small ginseng shark and other seafood. Chop the fish, add appropriate amount of ginger juice, salt, monosodium glutamate and other seasonings, pound into fish paste, add potato powder or flour, stir well, squeeze into small balls, and cook in boiling soup. Its color is like porcelain, elastic, crisp but not greasy. Pingtan fish balls are divided into four categories, including stuffing, starry sky, clear water balls and wrinkled sand fish balls, with more than ten varieties; Some fish paste is processed into fish sticks, fish cakes and fish noodles, which are suitable for frying and cooking. It is also called "falling lover".

Fish roll, fish dumplings and fish are chopped into paste, mixed with diced meat, shrimp and plum (water chestnut) as stuffing, rolled with thin skin of fish noodles or fresh fish bags for external use, and fried. Yellow and fragrant, tender inside and crisp outside.

Fish dumplings are stuffed with thin fish noodles and meat, which are similar to dumplings. When cooked, they are fresh and tender.

Fish noodles, fish fillets and fish noodles are unique delicacies in Pingtan Island. Use yellow croaker or mackerel as main material. Mash the fish into a thin paste, add a small amount of salt and seasoning, stick a proper amount of ground potato powder, grind it into thin skin, cut it into filaments, cook it, take it out and cool it. When cooking, add diced meat, shrimp, onion, pepper and other condiments, boil in broth, and serve. The color, fragrance and taste are good, tender and crisp, and the taste is meaty and clear. It is suitable for frying and cooking. If the thin slices are cut into blocks, they are called "fish fillets".

The Scylla serrata, commonly known as "Jinji", produced in Dongduo Island with golden glutinous rice, is a treasure of the imperial palace in ancient times, and it is also a first-class folk tonic, which is especially effective for children to eat when they are toddlers. Because it rests between rapids and reefs, its claws are powerful and delicious before and after the winter solstice. Golden glutinous rice is a famous banquet dish in Pingtan. Its preparation method: soak live golden cup in old wine, cut into pieces after getting drunk, add mushrooms and winter vegetables as seasoning, put it in a porcelain basin, cover it with soaked glutinous rice, cover it and steam it in a pot. It is bright and mellow. In the world, I'm afraid that only Pingtan Donglao produces this stunner. The current market price of authentic gold cup is several hundred yuan per catty, which is more precious than bear's paw.