1. Oil red, oil red is a famous dish in Quanzhou, Jinjiang Shihu red paste mother is the best, and its preparation method is special. The live chicken should be soaked in sorghum wine, and the pigs should be caged with nets.

Oil, put in peanut oil, heat until cooked, cut into pieces and put on a platter, then reshape into whole pieces.

It looks red and shiny, and tastes fresh and fragrant. It maintains the original flavor of red. And because of the bright red flashing and shiny, it can add an auspicious and festive atmosphere to the festival and is very popular among people.

The operation method of oil_red_ is unique, the wine is fragrant and fresh, the color is bright, the oil is bright and gorgeous, and the flavor is unique.

2. Osmanthus crab. Osmanthus crab is one of the typical representatives of ancient Quanzhou cuisine. It is a famous traditional specialty dish in Quanzhou. It is a famous dish made with swimming crab meat and is extremely delicious.

When the sweet-scented osmanthus blooms in late autumn and early winter every year in Quanzhou, swimming crabs begin to appear on the market. When cooking, peel the steamed crabs, remove all the crab meat and crab roe, and add eggs, fat pork shreds, winter bamboo shoot shreds, water chestnuts, tomatoes, celery and other ingredients.

, stir-fry over high heat.

When eating, dip it with coriander, white garlic, hot sauce, vinegar and other condiments, and then sip a few sips of fragrant local old wine to make it even more delicious.

3. Shenhu fish ball soup.

Fish balls (water balls), especially the fish balls from Shenhu Town, Jinjiang, are the most representative. Fish balls are white and bright in color, have strong expansion power when cooked, are tough in texture, are delicious and delicate in the mouth, soft and crisp, and will not get greasy if you eat more of them.

, is an indispensable seafood delicacy for people.

Shenhu fish ball soup is a traditional local dish in Quanzhou. It has a history of more than 150 years. It first started during the Tongzhi period of the Qing Dynasty (1862-1874). The founder was Shenhu Zhang Changpan. It is now among the fifth batch of intangible cultural heritage in Jinjiang City, Quanzhou.

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The shape of Shenhu Shuiwan can be round, block or fish-shaped. It is made by mincing and pounding the finest fish meat such as eel and "Jia La" fish, and mixing it with sweet potato powder. It has a colorful and snow-like texture.

It has the characteristics of bright white color, strong expansion power when cooked, tough texture, delicious and delicate taste.

4. Shigu White Duck Soup.

Shigu White Duck Soup is a traditional famous dish in Quanzhou, Fujian Province. It has a history of more than 200 years and is a classic in southern Fujian cuisine.

Yongchun Shigu White Duck Soup is made from "red-faced Muscovy duck" raised in Shigu Town, Yongchun, and 13 kinds of Chinese herbal medicines such as angelica root, rehmannia root, and ancient paper. With the right knife skills and proper cooking temperature, the nitrogen-containing extract can be effectively dissolved.

Obtain a more delicious broth and become a special delicacy, which is smooth and tender, fat but not greasy, rich and delicious, fragrant on the teeth and cheeks, overflowing with aroma, delicious and delicious, endless aftertaste, tender and juicy, fresh and long-lasting, selectable

It is well-known for its fine ingredients, comprehensive seasonings, expert fire skills, and complete color, flavor and aroma. It can be said to be a must-try special dish in Yongchun.

Details》5. Quanzhou Ginger Duck.

Quanzhou Ginger Duck is a famous specialty dish in Quanzhou that is full of color, flavor and flavor. It belongs to the Fujian cuisine and originated in Quanzhou. It is popular in Xiamen and Quanzhou areas in southern Fujian. Ginger Duck was originally a royal dish in the palace, and then spread to other parts of China and even overseas. It is also

A traditional snack of the Han nationality in Fujian.

Quanzhou ginger duck has been featured on "A Bite of China". It is attractive in color, fragrant in aroma, delicious in taste and rich in nutrients. You can get a complete piece of duck meat by just pulling it with chopsticks.

Duck and mother ginger (old ginger) complement each other in nature and flavor, and have medicinal effects. They can dispel heat-dampness in spring and summer, dispel lung dryness in autumn and winter, nourish the stomach and strengthen the spleen, relax muscles and activate blood circulation, dispel cold and resolve phlegm, etc.

6. Macaroni river eel.

Tongxin river eel is a famous banquet dish in Quanzhou. It uses eel from the river as the main ingredient and belongs to the Fujian cuisine series.

In the past, there was a tributary in the lower reaches of Jinjiang River in Quanzhou called "Yantong Port". The river eels produced here had black ear fins and were known as "black-eared eels". The fish body was round and fat, and the texture was particularly good, but there were many bone spurs, and the eel bones were difficult to remove.

, it will be easier to taste it.

Therefore, the cooking method is to remove the bones first and then steam the eel. When it comes out of the dish, the river eel is golden and buttery, steaming hot, fragrant, and delicious, making you want to eat it.

7. Chongwu fish roll.

Chongwu fish roll is not only a traditional famous dish along the coast of Quanzhou in southern Fujian, but also one of the top ten famous snacks in Quanzhou. It uses mackerel meat as the main ingredient and is exquisitely prepared. The fish roll is the most representative fishing port delicacy in Chongwu, Hui'an.

When fried, it is golden in color, fragrant and delicious, and elastic, with neither fish meat nor fishy smell; it is extremely delicious when eaten in soup, with a soft and crisp entrance, and leaves a fragrant aroma on the teeth and cheeks when chewed.

Details》8. Tuling braised pig's feet.

Tuling braised pig's trotters, also called Quangang braised pig's trotters, is a famous flavor dish in Quangang, Quanzhou. This dish is rich in taste, oily but not greasy, and leaves a fragrance on the lips and teeth. It is an essential dish for family banquets.

Due to its unique traditional hand-made skills, Tuling braised pig's feet was selected into the fifth batch of Quanzhou's representative list of intangible cultural heritage.

To make Tuling braised pig's trotters, use high-quality pig's trotters with white and translucent fat and ruddy meat. Boil them with water for about 3 minutes to remove the fishy smell. Add oil to the pot and add sugar. When the sugar melts until it turns dark red, add the pig's trotters.

Put the feet in, then add ginger and dried squid and stir-fry for a while, add water and simmer over high heat, and a braised pig's feet with good color, fragrance and flavor will come out.

In Quangang, braised pig's feet is not only a home-cooked dish, but also a must-have dish for festivals and weddings.

9. Bazhen taro antler.

Bazhen taro paste, also called Bazhen taro paste, or eight treasures taro paste, is a traditional dessert in Quanzhou. It is usually the finale dessert at Quanzhou banquets and is also a famous traditional banquet dish in Quanzhou.

Quanzhou people have the custom of making taro puree, which involves boiling and mashing taro and adding auxiliary ingredients such as red dates, cherries, melon seeds, winter melon sugar, white sugar, sweet-scented osmanthus and cooked lard.