1. Meat dumplings

If it weren't for expressing people's respect for Qu Yuan's patriotic spirit, there wouldn't be dumplings. If there were no beautiful legend of Qianlong traveling around Quanzhou in incognito, the zongzi in Quanzhou would be just a mass of glutinous rice, not meat zongzi with various rich ingredients. Quanzhou's meat dumplings are famous at home and abroad, and meat dumplings shops are all over the streets, among which Dongjie Bell Tower is the most recognized by the public. Mr. Lan, the owner of the store, said that the meat dumplings in Dongjie Bell Tower are popular because they absorb the strengths of many families and constantly improve according to the dietary needs of the people, so that the meat dumplings have both ancient and modern flavors.

how to make delicious meat dumplings?

the first is the choice of raw materials. Choose glutinous rice with soft texture and bright luster. The ingredients are mixed with farm pork, shrimp, mushrooms, marinated eggs and lotus seeds. Even the palm leaves must be cooked in stock.

Secondly, it is necessary to master the cooking time, including the time of frying rice and blanking. After more than an hour of slow fire, the meat dumplings can be served. Untie the palm leaves, the golden polygonal zongzi is shiny, and a natural fragrance comes to the nose, which makes people suddenly increase their appetite. Dip it in peanut butter and garlic paste and send it to your mouth, and the smell of zongzi will be filled with hot air, which will make people memorable.

2. Braised duck

Braised duck should be regarded as the most popular snack variety. The secret of the success of braised duck lies in the selection of raw materials, the formula of marinated duck and cooking skills. Young ducks weighing about 3 kg are selected, unhairing and viscera removal are performed, then they are cooked in marinated soup, and then marinated packets made with a unique formula are added, and then boiled for a long time. After dehydration and degreasing, the finished braised duck is generally only about 1 kg, and its color is golden, red and bright. Sprinkle with ingredients, smooth and juicy, and the fragrance is overflowing; The meat tastes tight and delicate, the taste is tough but not old, and the fragrance is bone-deep, and the mouth and teeth remain fragrant after eating. With the characteristics of color, fragrance and taste.

3. Pig blood soup

I didn't expect that pig blood could be used to cook such delicious food. Many first-time customers can't help exclaiming after tasting the pig blood soup, because in their impression, pig blood should taste dry and tasteless. Unexpectedly, the pig blood clots in the pig blood soup are elastic, fragrant and delicious. How can pig blood soup be fragrant and tender? The secret lies in its practice: boiling soup with big bones, adding special spices, putting the melted pig blood into the soup with a big spoon, and paying attention to the temperature at any time. He said that if the pig blood soup is well made, the color of the soup is dark brown, and the pig blood clot is smooth and elastic. If you look closely, you can see the silk texture on it, which reflects the kung fu on the heat. Seasoned with coriander, pepper, garlic and wine, a bowl of pig blood soup is ready. When served on the table, the smell is fragrant and refreshing; Sent to the entrance, it tastes refreshing and has a long aftertaste. Pig blood soup has a good function of enriching blood. If you can add oil residue and large intestine as auxiliary materials when eating, the taste will definitely be stronger and more delicious.

4. Honglai chicken feet

Honglai chicken feet have become synonymous with Quanzhou chicken feet in recent years. In the early years, Honglai chicken feet were only popular in local towns. Later, because of its special flavor, it gradually became a good gift. Many foreigners always bring a little when they return home. In this way, news spread from one generation to another, and Honglai chicken feet became famous in just a few years. Red-haired chicken feet are made by hand with excellent materials and unique formula. The finished product is full in texture and bright in color. It tastes tender, crisp and spicy. It is the first-class original soup that has been cooked for 16 years, which ensures the unique and pure taste of red-haired chicken feet. Chicken feet have high nutritional value and are rich in calcium and collagen. Eating more can not only soften blood vessels, but also have cosmetic effects.

5. Chongwu Fish Roll

The main raw materials of Huian Chongwu Fish Roll are selected high-quality fish, among which mackerel, eel and shark are the best. When processing, the bones and viscera of the main raw materials are removed first, and the fish skin is removed by scraping the fish with a sharp knife; Then knead the fish into a slurry by hand, add an appropriate amount of salt water while kneading, and finally add refined sweet potato powder (generally about 2 Liang per catty of fish), egg white, minced pork, shallots and other seasonings, and stir well by hand.

The qualified fish paste (judged by the processor's hand feeling) is rolled into round bodies, and some of them are wrapped with a layer of pignet gauze oil, and then put into a steamer to be steamed with strong fire. Cooked fish rolls can be kept for several days, and if they are put into refrigerator or vacuum packaging, the shelf life can reach several months. When eating, cut it into small pieces and add clear soup to stew. The uniformity of fish roll processing and cooking temperature are extremely particular. High-quality fish rolls are soft and crisp in the mouth. When chewed, they leave fragrance on the teeth and cheeks. There is neither fish nor fishy smell. Novices often don't know what raw materials they are made of if they don't explain.

Chongwu Fish Roll actually contains the expectation of reunion, because most men sail outside there, and it is extremely dangerous. Therefore, the psychology of pinning the hope of reunion can be seen everywhere in life customs. Among them, the most prominent thing is that the dishes served at the wedding banquet must be round in head and round in tail, and fish roll is the first unique dish that must be served at the feast and home-cooked wedding banquet here, which contains the meaning of wishing happiness and perfection.

6. Meat loaf

The meat loaf in Quanzhou has a history of hundreds of years, and it is one of the necessary pastry in traditional wedding banquets! The older generation called it tiger bites lion. Nowadays, the meat sandwich is quite different from the traditional meat sandwich in taste, which is more in line with the dietary characteristics of modern people. It is made of pure pork belly, fine flour, high concentration of spices, garlic paste and spices. Although the meat sandwich is simple in appearance, as long as it is bitten in the mouth, a rich fragrance will overflow. Its dough is soft, the meat is chewy, salty and delicious, and its taste is changeable. It is no wonder that many diners have given it the good name of China Hamburg. From the point of view of nutrition, the meat sandwich mixes pork and garlic together, which is more conducive to the human body's absorption of meat nutrition; The protein content of 35%-37% is the most suitable nutritional proportion for human health.

7. Areca taro paste

The raw materials of Oasis taro paste are selected from Areca taro, sugar, lard, onion, peanut, sesame and so on. To make betel nut taro paste, first peel the taro, cut it into several pieces, steam it on a steamer, take it out, put it on a chopping board, and press it with a stick or a knife until it is very fine without lumps. Then put the taro paste in a big bowl, add sugar, lard, broken eggs and cooked oil, stir and mix well, smooth the bowl surface, steam it in a steamer for 1 hour, and take it out. Chef Dai also introduced that betel nut taro paste

8. White Duck Soup

White Duck Soup is made from white ducks registered in Shigu, Yongchun, that is, red-faced muscovy ducks with big crown, white feathers, short neck, yellow palms and strong body, and is cooked with 13 kinds of Chinese herbal medicines. The soup is rich in nutrition, delicious, fat but not greasy, and is famous far and wide, which makes diners relish it. Li Shizhen, a famous medical scientist, once wrote in the immortal Compendium of Materia Medica: White duck meat is the best medicine and food, which has the functions of tonifying deficiency, dispelling cold, harmonizing viscera and benefiting waterways.

9. Meat Swallow

The main ingredients of meat swallows are 15g of dried swallow skin and 3g of lean meat, and the auxiliary materials are 2g of dried shrimp, 5g of clean water chestnut, 5g of scallion, 12g of monosodium glutamate, 1g of refined salt, 8g of pig bone soup, 5g of dried starch, celery powder, pepper and so on.

when processing meat swallows, the lean meat should be pounded into mud, and shrimp, water chestnut and scallion should be chopped into fine powder. Put a small pot into the meat paste, add refined salt and monosodium glutamate and stir for several minutes. When the meat is sticky and smooth, add dry starch, shrimp, water chestnut and scallion, and then stir evenly. Put the pot on a high fire. When the pork bone soup is boiling, add refined salt to adjust the taste, pour it into the soup bowl with meat swallows, and sprinkle with pepper, celery powder and sesame oil. It tastes tender and delicious.

1. Bread paste

People in Quanzhou are familiar with it. Its main ingredient is refined flour paste 75g, and its auxiliary materials are shrimp bran 15g, pork bone soup 1g, cooked fish 2g, refined salt 15g, monosodium glutamate 6g, starch 5g, appropriate amount of pepper, coriander and white wine (soaked).

To make excellent noodle paste, firstly, wrap shrimp bran in gauze, put 1 grams of clean water, cook for half an hour on medium fire, take out shrimp bran, filter the soup for later use, shred the cooked fish, put it on high fire, pour in pig bone soup and soup cooked with shrimp bran, and boil it. Then, slightly crush the refined noodle into a boiling soup pot, and add refined salt and monosodium glutamate to adjust the taste. The batter is delicious, sweet and smooth, with Quanzhou local flavor. When ordering, you can add marinated large intestine, small intestine, vinegar meat, fried dough sticks, etc. according to everyone's taste. Each person has a bowl of batter, depending on what ingredients you want to add, and sprinkle with pepper, celery powder, white wine and marinade to make it taste more beautiful.

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