One of Datian's classic snacks: Nine-layer Kuey Teow

Nine-layer Kuey Teow is a classic local snack made from nine layers of rice paste of different colors. It is made of rice and glutinous rice, ground into rice paste and divided into nine equal parts. Each equal amount of sugar and its food coloring (the first layer of red, the second layer of yellowish, the third layer of the original white, until repeated to nine layers). Therefore, the kuey teow*** has nine layers, hence the name "Nine Layers Kuey Teow". The system is to put gauze cloth on the bottom of the steamer, put on the first layer of material, and when it is half-cooked, then put on the second layer, until the ninth layer. After steaming, it is cooled and cut into diamond shapes, which not only has a peculiar and elegant appearance, but also has a moist and delicate texture, crunchy and sweet, which is most suitable for children and the elderly, and it is a snack unique to Daitian. It is a local custom that this kind of nine-layer kuey teow is specially made for the Chung Yeung Festival. The Chung Yeung Festival is an important festival in China since the Han Dynasty. This festival has two main connotations: first, the custom of taking refuge; second, the custom of ascending to heaven to become immortal. The so-called avoidance of energy, meaning that there is a disaster on the ninth day of the ninth month, the world must go to the mountains to avoid. This story is found in the Southern Dynasties, "the continuation of Qi Harmony" book: "Ru Nan Huan Jing with Fei Changfang traveled for many years. Changfang said: 'September 9, your family will have a disaster, it is appropriate to go quickly, so that the family members to make a Jiang bag, full of cornelian cherry to tie the arm, climbed high and drank chrysanthemum wine, this disaster can be eliminated.' Jing as said, the family climbed the mountain, the evening returned home, see the chickens, dogs, cows and sheep a violent death. Changfang heard and saw the said: 'Generation is carried out.'"

Two, southern Fujian specialty staple food: groundnut flour kuey teow

Why is this a southern Fujian specialty staple food, because the southern Fujian region is rich in groundnut, that is, sweet potato. Groundnut flour kuey teow, as the name suggests, is made of groundnut flour, so the color is darker. The word "kuey teow" is a very graphic revelation of the fact that it contains rice syrup.

In addition to the wonderful flavor of groundnut flour kuey teow, there is also a beautiful legend - the delicacy for the child to send off. According to legend, when Hong Chao-chi (Xiamen's famous historical figures, Xiang'an people) passed the bachelor's degree in the spring of that year, he was ordered to go to his post. It so happened that his hometown to prepare for the March Festival (the third day of the third month of the lunar calendar), his mother left him after the festival before leaving. But he was afraid of missing the deadline, so in a hurry, from the family grain tank to grab a few handfuls of groundnut flour, and rice and water stirred into a paste, fried into thin groundnut flour kuey teow skin, cut into strips, cooked into a bowl of fragrant groundnut flour kuey teow. When Hong Chao-chi left his home, he ate his mother's handmade sweet potato rice cake and felt very close to her. Later, Hong Chao-chi became a big official and returned to his hometown. The townspeople set up a banquet to congratulate him, but Hong Chao-chi did not find any groundnut rice cake. When asked, the villagers were dumbfounded, because they had not prepared this dish at all. They thought that Hong Chao-chi became a big official where still want to eat the hometown of coarse food? So, everyone scrambled to prepare. Not long to bring the steaming hot groundnut flour kuey teow, Hong Chao-chi ate and said: "or hometown groundnut flour kuey teow delicious!" Since then, the first dish for guests in this area of Xiamen Xiang'an Hongcuo is groundnut rice cake. This ancestral custom, not only for the local masses into the habit, part of the overseas Chinese also circulated the hometown of the custom.

The practice of groundnut flour kuey teow - rice porridge, mixed with groundnut flour, pounded in a stone mortar, so that the rice and groundnut flour kneaded together, and then add water, adjusted to the right consistency, and then put into an iron pot fried into a sheet of pancake skin, cut into two centimeters wide noodles. When cooking, put enough oil, add sea oysters, sea razor clams, small shrimps and other seafood, and sprinkle some chopped green onions or celery on the top.

Three, a cultural flavor of mochi kuey teow

Mochi kuey teow is a traditional snack of the Wuyishan folk, but contains a history of cultural flavor. Mochi kuey teow early called "hu ma rice". Wuyi Mountain Tianyou Peak north side, there is a stream called Hu Ma Jian. Legend has it that during the pre-Qin period, Wuyi Jun, Huang Taibu and Wei Prince Qian and other thirteen immortals held a banquet on Manting Peak, inviting the people of Wuyi Mountain to open up the mountains, different rivers and razor yak. Banquet in addition to the delicacies of the sea, there is a delicacy from the village people's gifts, that is, houma rice. At that time, the people of Wuyi Mountain village will know how to use stone tools to process rice-based food. Wuyi Mountain village people to sacrifice twice a year, spring social "pray", pray for wind and rain?

Autumn social "newspaper", to repay the grain harvest.

Autumn social coincides with the fall harvest, the village people to mochi cake to celebrate the harvest. They will steam the glutinous rice into the stone mortar, with a wooden pestle and mortar pounding. So that the rice completely pounded into sticky rice. Then the sesame seeds are fried and crushed, the pounded sticky rice into a handful of small groups of small groups, put into the sesame powder to roll, the strong flavor of the houma rice is made in this way. It is said that the year in the mantle pavilion in the feast, Wuyi thirteen immortals ate houma rice, marveled. So they were in the HuMaJian? Tianyou North Peak? The area around the mountain to plant sesame, and in the north peak of the depression to open up paddy fields dill seedlings. And every year after the fall harvest to call friends to make houma rice. The tradition of making houma rice has been practiced, and now the folk are called playing mochi kuey teow.