Fuchun Ginger Duck

There is a snack bar named "Fuchun Ginger Duck" in Xinxing Street, Xindian Town, Xiang 'an, which has the reputation of "Golden Gate Time-honored Brand". Just hearing this statement, some people don't understand. Generally speaking, the old brand of a certain place is in the local area, or a store opened in a different place, and "Fuchun Ginger Duck" is not in Jinmen, nor is it a branch opened by a famous Jinmen store in a new store. Why is it called this? According to the interview, the "flagship" ginger duck restaurant is delicious, which is not only well-known in Xiang 'an and even Xiamen, but also praised by Jinmen folks. Many Jinmen folks will come here to visit relatives in Xiang 'anzu, so they will enjoy this reputation.

After eating Fuchun Ginger Duck, I found it really extraordinary. According to Zhang Tianjiao, a member of the Standing Committee of the Xiang 'an District Political Consultative Conference who has a good knowledge of food, the "Fuchun Ginger Duck" store was named after the owner Lin Fuchun. Lin Fuchun's father, Lin Jiansong, was born in Fu 'an, and has been managing snacks in the ginger duck store for several generations. Lin Fu is smart in spring, and he learned to cook ginger duck from his father. Later, Lin Fuchun married Hutou Village, Xindian, Xiang 'an, and founded Jiangmu Duck Store with her husband Hongshuigong in Xinxing Street, Xindian. Its main snack, Ginger Duck, is unique from the selection of ingredients to the production: Ginger Duck is carefully selected, and "Tuzheng Muscovy Duck" which has been raised by farmers for more than 1 days, and "Ginger Mother" which has been grown locally for many years, with seasonings such as shallots and salt, and then mixed with clear and sweet ancient well water for several hours. The stewed ginger duck is original, fragrant and refreshing, and has the effect of expelling wind and dampness. In addition, the price is low, so it is loved by diners including Jinmen folks.

"Fuchun" restaurant has other delicious foods, such as golden hoof and mutton pot, which makes people greedy. It's the winter tonic season, so it's a good choice to go to Fuchun Jiangmu Duck Restaurant to taste delicious food and make up for it.

sweet potato powder cake

sweet potato powder cake is the staple food for Xiang' an people to entertain guests. Xiang' an people like sweet potato flour dumplings so much, except for their own beauty, there are historical legends.

It is said that Hong Chaoxuan, a scholar in Jiajing, came from a poor family. On the eve of going to Beijing to catch the exam, his mother wanted to cook a delicious meal to see her son off, but there was only a little porridge, sweet potato powder and oysters and amphioxus given by others at home. Mother mixed sweet potato powder with porridge and stirred it into a paste, then put it in a pot and baked it into a thin sweet potato powder crust. After taking it out of the pot, she cut it into strips. After adding Shanghai oyster and amphioxus, she cooked the sweet potato powder crust, which made Hong Chaoxuan unforgettable.

After Hong Chao chose a high school scholar, he went home to visit his relatives. The villagers warmly hosted a banquet, and delicious food was served one after another. There was no sign of sweet potato powder when the banquet was about to end. Hong Chaoxuan couldn't help but ask the villagers when to serve this dish. The villagers were puzzled. They asked Hong Chaoxuan's mother before solving the mystery. Later, they boiled it according to law, and it was really delicious.

I have tasted this staple food in Jianmin Restaurant in Xindian, and found that although the main ingredient of amphioxus is missing (amphioxus is a national protected fish), it still has its unique flavor, and the sweet potato powder with canned pork is very slippery, sweet and full of color, fragrance and taste.

It is understood that Xiang 'an Luxiang Restaurant, Qinyuan Restaurant and Oriental Xinxing Restaurant all have this staple food.

laver pot

Before I went to Xiang 'an to interview delicious food, all the lavers I ate were basically made into soup, and occasionally I ate cold laver, which tasted ordinary and had no special feeling. Laver as a pot was heard in Xiang 'an, and it tastes different from laver soup.

There are many marine products along the coast of Xiang 'an, one of which is laver, which contains high amounts of minerals such as iodine, calcium, iron and phosphorus, as well as rich nutrients such as fat and protein. Cooking soup is already very delicious, and cooking pot is better. According to local chefs, in addition to laver, oyster oil, scallops and leeks are added and cooked in a casserole, which has both the crispness of laver and the sweetness of scallops and leeks.

This innovative snack is not unique in Xiang 'an. There are many special snacks in Xiang 'an, such as Xiangshan oyster dumplings, Xiangshan Tian potato taro, boiled shrimp, etc. I will go to Xiang 'an for a gourmet tour on Sunday, and I believe glad you came. What's up? Are you tempted? Action is not as good as action, and action can satisfy your appetite.

Related links

"Buddha wants to see" Oyster Round

On the sixth day of the first lunar month, Xiangshan Rock Temple Fair is held once a year, forming a local folk festival integrating Buddha ceremony, trade, snacks and entertainment. "Xiangshan oyster circle" enriches the cultural connotation of temple fair activities and attracts tourists from all over the world. The local people said: "There is a Buddha jumping over the wall in Beijing, and our Xiangshan Rock also has the flavor of" Buddha wants to see ",which is" Xiangshan oyster dumplings ".

sweet potato powder, leek and big fat oysters from coastal villages such as Qiongtou, Oucuo and Dalan produced in Xiangshan are selected and carefully cooked with sweet clear spring water. The cooked oyster dumplings are hot and delicious, and it is reasonable that the Buddha wants to see them.

Fired golden hoof meat from firewood

Choose golden hoof meat from the front legs of adult pigs raised by farmers for more than one year, cut it into a piece of about 3 kg, dip a little leg bone, mix it with wild mushrooms and chestnuts in the mountains, and fresh dried shrimps caught in deep waters along the coast, add salt, monosodium glutamate and crystal sugar, wrap it in a new gauze, then stew it thoroughly with slow fire, and mix the fresh soup with pig bones and "shiquan tonic". Firewood doesn't need gas or coal, so it's better to use firewood. After stewing, take it out and slowly open it on the dish basin, and a strange fragrance will come to the nose, which will make people's appetite open. This delicious food can be tasted in many restaurants in Xiang 'an.

"Xiang' an is a must" boiled shrimp gu

Xiang' an has a unique geographical location, and the coastline is extremely long, so the shrimp gu is big, rich in meat and full of cream. The "boiled shrimp aunt" made of this material has delicious meat, and the diners who are picky in taste are also hooked.

If you want to eat the best shrimp, you should first learn to choose. First, you should choose the big one. Secondly, you should tell whether the cream of the shrimp is full or not. The simple way is to face the back of the shrimp to the light. If you can clearly see a pink or black mark running through the head and tail, it will be the top grade. The method of boiling shrimps is quite ingenious: put the selected female shrimps into a boiling water pot containing 3% salt, the ratio of shrimps to water is 1: 5, boil the water in one minute for 2 minutes, and then take out the shrimps. When boiling water, the firepower should be fierce. It should be cooked, and it should not be cooked slowly for a long time, so that the meat quality will be aged. It should be divided once every pot, and the salt water should be completely replaced every five pots. Only in this way can we better preserve the delicacy and sweetness of shrimp-gu seafood.