This dish has always been listed as the top grade at the banquet, which was originally created by Zheng Chunfa, a famous chef in Fuzhou in the late Qing Dynasty, and later became famous all over the world. The finished product is golden in color, the winter bamboo shoots are tender and crisp, and the chicken is soft, fresh and fragrant. Chicken breast, pig fat, winter bamboo shoots, eggs, ham, etc. They are all needed in production, and Fujian cuisine's emphasis on knife work and its pursuit of delicacy are vividly reflected in this dish.

2. Youxi Ya Bu

The history of this famous dish is over 65,438+000 years. It will be served on holidays or weddings, birthdays and happy events. The biggest feature of this dish is its golden color, shiny oil and fragrant smell. It is better to add garlic vinegar when eating. When cooking, wash the duck, marinate it with salt, chicken powder and cooking wine for 2 hours, fry the rice and tea in a wok, put it in a steaming net, and then put it in a steaming net.

3. Geely shrimp:

The main ingredients of this dish are shrimp, bread crumbs, eggs, carrots, bamboo shoots, mushrooms and onions. The finished product has golden color, crisp outside and tender inside, and extremely delicious taste. When making, shell the shrimp, leave the tail, remove the shrimp line, and then punch one by one with a flower knife. The craft is meticulous and exquisite. Note that it is best to stir-fry shrimp balls and sauce at the same time, and pour the sauce on the surface quickly after taking out the pot, so it tastes better when it is hot.

4. Litchi meat

This dish has a history of 300 years, and it is named because it is similar to litchi in color, shape and taste. When making, the lean meat is cut into the size of litchi, the skin is carved into a turtle shell shape with a knife, wrapped with peeled horseshoes, sealed with bamboo sticks, fried and shaped, and served with sweet and sour juice, which greatly increases the appetite. If you cook this dish in summer, you can also decorate the surrounding area with fresh lychees, which is simple and natural.

5. scallops

This dish is made of white radish in the shape of a "dish finger" with scallops in the middle. After cooking, it is white and yellow, fresh and elegant, fresh and soft, and the taste is famous for being sweet but not greasy, light but not thin.

6. Minzui ribs

This is a traditional dish in Fuzhou. The finished product is orange-red, sweet and sour, slightly spicy, crisp outside and tender inside, which is loved by adults and children. When making, the most important thing is to fry the ribs crisply, which is not easy to soften after adding brine. When using seasoning, the brine should not be thickened, so that it can be wrapped on the ribs, which is not easy to drip, and can fully reflect the essence of "drunkenness".

7.tai chi taro

It is one of the traditional sweets of Fujian cuisine. Taro is the main material. When making, peel and cut into pieces, steam and press into mud. Pour lard, water and sugar into the pot to make juice, and then stir the taro paste into paste. After putting it in a bowl, bend it into an S shape with a clean plastic cloth and insert it into the taro paste. Wipe it flat with bean paste, and even garnish it with cucumbers and cherries. Although it doesn't steam, it's like

8. Dongbi Dragon Ball

This dish is a mixture of fresh fruit and meat, which is sweet and salty. Steaming and frying are combined. The entrance has both the fragrance of longan and the umami flavor of meat. Crispy crust and stuffing have different flavors. Shrimp, pork belly, longan, kale leaves, eggs, mushrooms, bread crumbs, etc. Need to be used in production. The stuffing needs to be steamed, pitted and then brewed in dzi.