Fujian cuisine is a combination of local dishes with different flavors from Fuzhou, Southern Fujian and Western Fujian. Fuzhou cuisine is the mainstream of Fujian cuisine. Its dishes are characterized by refreshing, tender, elegant and mostly soup dishes. Fuzhou cuisine is good at using red lees as seasoning, and pays particular attention to mixing soups, giving people the feeling of "a hundred soups and hundreds of flavors" and the aroma of the lees. Southern Fujian cuisine is popular in Xiamen, Jinjiang and Youxi areas, and as far east as Taiwan. Its dishes are characterized by fresh, mellow, fragrant and tender, light, and are famous for their emphasis on seasonings and good use of spicy food. Western Fujian cuisine is popular in the "Hakka" area. Its dishes are characterized by freshness, rich aroma and mellowness, and are famous for cooking delicacies and game. Let’s take a look at the top 10 "alternative Fujian dishes" that Fujian people love to eat. Diners from other places can only look at them with excitement and sigh, but they will not be happy to enjoy them.
1. Jiupin Shabu Shabu
Jiupin Shabu Shabu, commonly known as Jiu Men Tou, is a traditional dish with full color, fragrance and flavor, belonging to Fujian cuisine. That is, nine parts of cattle are selected as the main raw materials. It is improved and created on the basis of the "Qianmentou Liquor" of Xinquan and Miaoqian Township. It is a Fujian dish. People in Liancheng County, Fujian Province love to eat beef. In their long-term dietary life, people have mastered many new methods such as frying, stewing, stewing, and braising. The main ingredients of this delicacy are made from beef tongue, clean beef loins, clean beef tripe tips, and clean beef heart crowns. Many diners from other places still can't accept the taste of these beef offal for the first time.
2. Oil-braised stone scales
Oil-braised stone scales are a unique dish in western Fujian (Western Fujian). The main ingredients are stone scales, shiitake mushrooms, etc., and the seasonings are Peanut oil, shredded ginger, etc. The method of frying stone scales first and then stewing them reflects the characteristics of heavy oil in local vegetables. Stone scales are also known as stone frogs, stone clams, etc. They are large wild frogs unique to China. The spiny-breasted frog is an aquatic frog that lives in flowing water and likes to live in caves. It is mainly distributed in the south. It is a rare delicacy that grows in the hilly mountains of the south. It is known for its delicate meat and rich mineral elements. Foodies call it the "King of Frogs". Most people still don't have the habit of eating frogs, so they can only lament that they are unable to enjoy this delicacy.
3. Dingbian Paste
In Zhangzhou’s Shijing Street, there is always a variety of specialty snacks. Another name for Dingbian Paste is "Dingbian Chui" ", pure white thick rice milk mixed with a little starch, swirling it around the hot iron pot, covering the pot and waiting for it to condense into a thin layer. The tender and smooth batter on the side of the pot, the super chewy squid, the delicious oysters and shrimps, the sweet clams, and the large chunks of pink meat. This is simply a bowl of taste feast, and it is the first time for foreign diners to I still can't get used to the taste once I eat it.
4. Dragon and Phoenix Soup
Dragon and Phoenix Soup is a famous traditional dish with good color, aroma and flavor. It belongs to the Fujian cuisine. The soup is reddish in color and crystal clear. It is a nourishing medicinal diet. The main ingredients are made of chicken and snake meat. After knowing the raw materials of this delicacy, most Waifu diners can only sigh with excitement and have no luck in enjoying it.
5. Qilin Elephant Belly
Qilin Elephant Belly is a specialty of Fujian cuisine. The "Qilin Elephant Belly" is a combination of suckling dog and pig belly. It has a novel concept and shape. Abstract and realistic, with unique cooking, it is a delicacy with good appearance and taste. It is a good nourishing food in winter. People in western Fujian like to eat suckling dogs and regard them as treasures. They are often referred to as "Qilin" in the folk metaphor. The specially cooked suckling dog meat is stuffed into the complete pork belly with a section of the cardia left, and then steamed until it becomes tender. This dish looks like an "elephant", hence the name "Qilin Elephant Belly". When serving, cut the pork belly open with a knife, and an indescribable smell of dog meat will come out, making you salivate. When eaten, the suckling dog meat is soft, sweet and smooth, with a rich aroma and no fishy smell. If you want to try the pork belly, you can cut it into small pieces with a table knife. It is crisp, tender, sweet and rich in meaty aroma. Dog meat is shunned by some people because some people prefer to keep dogs and find it difficult to regard dogs as delicacies.
6. Stir-fried ground monkeys
Every year after the beginning of winter, when the voles and mountain rats that feed on crops, wild fruits, and insects are getting fat, the local people start to hunt rats. Veterans with extensive experience in catching rats will install baited rat trap bamboo tubes in areas where rats are found in the evening. On frosty nights, mice are too lazy to wander far away in search of food. Therefore, mouse-catching equipment is placed around the mouse burrows, and the effect is quite remarkable. After processing and smoking, it is made into dried mice, which are stir-fried in oil and added with various condiments to create a delicious fried dish. Just stir-fry the ground monkey, which is characterized by golden color, rich aroma, sweet taste, and intriguing chewing. It is a rich local Fujian delicacy. Out-of-town diners can only look at it with excitement and sigh, but cannot enjoy it.
7. Wuping Pig Gallbladder and Liver
According to the "Wuping County Chronicle", during the Jiajing Period of the Ming Dynasty (1522~1566), there were historical records of the processing and production of pig gallbladder and liver in Wuping County. , it has a history of at least 400 years since its creation. It is said that during the Ming and Qing Dynasties, scholars from various counties in Tingzhou Prefecture went to the seat of the prefecture (today's Changting County) to take exams. On the night after the examination, scholars from each county gathered in a hotel, drank wine, composed poems and couplets, and tasted each other's specialties brought from their hometowns. Talented people, good wine and delicious food, everyone was full of interest and had a great time. At that time, the pig gallbladder and liver brought by Zhong Xiucai from Wuping had a unique preparation method, a mellow flavor, a sweet aroma, and a long aftertaste. Eaters were full of fragrance and praised it endlessly. Since then, Wuping Pig Gallbladder and Liver has become famous and has been recommended as the first of the "Eight Great Foods in Western Fujian"
8. Youyoutian Chicken
Youyoutian Chicken is a dish that belongs to Fujian cuisine.
The main ingredient is frog, the ingredients are garlic, etc., and the seasonings are soy sauce, white sugar, starch, etc. This dish is mainly made by deep-frying. The taste is garlic aroma and the meat is delicious. The frog is also called the tiger frog or the water chicken. It is tall and strong and is known as the "frog of Asia". It is an aquatic frog and often lives in paddy fields, ditches and reservoirs below 900 meters in hilly areas. , ponds, swamps, etc.
9. Guangdu in Velvet Soup
"Guangdu in Velvet Soup" is a top-quality soup in Fujian cuisine. It has a long-standing reputation for its fine selection of ingredients, exquisite soup preparation and rigorous cooking. The taste is delicious and mellow, and the food is sweet and pleasant. Its main ingredient is made from fish maw, which is one of the eight delicacies of seafood. It is delicious and has high nutritional value. However, it will be very unaccustomed to you when you eat it for the first time, and you will always feel a fishy smell when chewing.
10. Ninghua Dried Rat Ninghua is an agricultural county in a mountainous area with wide fields that help voles. And it is precisely because voles damage crops that farmers have long hated the damage caused by voles. Catching field mice has been a long-standing activity for farmers. However, when and who started making dried mice from captured voles into dishes, no written records have been found, so it is impossible to say with certainty. Today's elderly people in their 80s and 90s only say that making dried rat is "passed down from their ancestors". It can be deduced from this that the history of Ninghua Rat Gan should be hundreds of years old. Most people avoid this delicacy and lament that they cannot enjoy it.
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