Pucheng County special culture are danggui tea production techniques, Pucheng paper cutting, string puppet theater, Pucheng Min school guqin, Pucheng lantern opera and so on.
1, danggui tea production technology: Pucheng people not only like cinnamon love cinnamon, planting cinnamon to appreciate cinnamon, but also create a lot of aromatic cuisine, production techniques, traditional customs, garden art, literature and a series of cultural activities related to cinnamon, of which the most characteristic is the muxuxi tea (danggui honey infusion.
2, Pucheng paper-cutting: Pucheng folk paper-cutting, has a history of more than a thousand years. Passed down from generation to generation, has become a custom, so far, the county townships (towns, streets have paper-cutting masters, the age of 60 years old up to more than a hundred.
3, string puppet theater: more than 300 years of history. Performances of the program since the Sui Dynasty, a dynasty by dynasty in order to pass the show, until the Ming Dynasty, the content of the historical stories for each dynasty, so called Chuanzi.
4, Pucheng Min School of Guqin: Min School of Guqin founder Zhu Feng Harmony. Zhu Feng Harmony, the word Tong Jun, about five years in the Qing Jiaqing (1800 was born, Pucheng, northern Fujian Chengguan people. Wrote the immortalization of the theory of the guqin "and ancient zhai zither spectrum" book.
5, Pucheng lantern play: As the horse lantern class and horse lantern play originated from the folk lanterns, in the big year of the people's celebration series played an important role, to a greater extent to meet the needs of the people's entertainment, and thus in the whole countryside in the folklore activities stand out as one of the folk art forms that the people like to see and hear.
What's good to eat in Pucheng
Pucheng County is located in the northernmost part of Fujian Province, at the junction of Fujian, Zhejiang and Jiangxi provinces. In terms of food culture, it is perhaps diverse because of its more unique location. The following is my compilation of what are the best places to eat in Pucheng, welcome to read.
Seven-layer cake
Seven-layer cake: the cake is divided into seven layers, beautiful color, tender and sweet, elastic, suitable for all ages.
Practice: 1, will be late rice with water soak 2 hours, wash and fish out, drain water, add water grinding into thin pulp, then add alum (mixing water mixing, stay white pulp to be used. Grind yellow gardenia into pulp, stir into yellow pulp. Red board sugar under the pot, add water with slight fire simmer into thick liquid, filter off impurity, get up the pot to dry and cool. 2, add water in the big pot to boil, put on the cage drawer, the cage lay on the net gauze, put in the ventilating board, scoop into the white syrup to steam for about 8 minutes, the same amount, the same time and then steam once more. Then, 20 times to scoop into the red pulp, each time about 350 grams, the first 5 times, each time to steam about 10 minutes, after 15 times, each time to steam about 15 minutes. After the red pulp is finished steaming, ladle in 50 grams of white pulp and steam for about 15 minutes, then ladle in 500 grams of yellow pulp in 3 batches and steam for about 15 minutes each time, and when all the steaming is finished, wipe off the steam water. Take it out and dry it for about 2 hours, smear peanut oil on the cake surface, pour it on a wooden board, turn it over on another wooden board, smear it with cooked peanut oil again, and cut it into triangular pieces. When steaming in a cage, use boiling water and high heat to steam quickly. When serving, take a small piece, add seasoning, can be eaten.
Frying jian
Frying jian is also called "frying jujube" by some people due to Songxi dialect. I believe that Songxi's friends will not be unfamiliar with it, its mold is like a lamp. First, a layer of rice syrup is poured on the iron janitor with a handle as the outer skin, and then a layer of rice syrup is poured on top of the stuffing of shredded roti, shredded fungus, shredded mushroom, and chopped chili peppers. It is immersed in hot oil and deep-fried, crispy and spicy, and can be eaten at street stalls.
Meat Swallows
Meat Swallows is a famous traditional food in Pucheng, which is fine but not greasy, soft and crispy, fresh and tasty, like bird's nests, and has both meat and vegetable flavors.
Legend has it that during the Southern Song Dynasty, Zhen Dexiu hosted a banquet in Pucheng, and the accompanying chef, Lin Arong, instructed the temporary chef, Xu Xiaochun, to pound fishballs, and Xu misheard him as pounding meatballs, so he picked up the fine meat and pounded the sauce and powder. Lin had no choice but to flatten, it is as thin as dough, color and quality of crystal, food like bird's nest. Since then, Pucheng and Fuzhou have copied it and called it "Meat Swallow" and "Swallow Skin".
Pucheng Bird's Nest is made of fine material and fine workmanship, taking fresh lean meat, pounding it into puree with a wooden hammer, sprinkling it with potato flour and synthesizing it into a hard billet, and then crushing it into thin slices with a round wooden stick again and again, which is as thin as a piece of paper. After that, it is folded and cut to dry, and cut into silk called "swiftlet silk", and cut into slices called "swiftlet skin". The best quality swiftlet skin is about 120~130 sheets per catty, each sheet is the size of a tofu block, white in color and thin in skin, complete and unbroken, with no flour.
Mignonette Tea
Osmanthus, commonly known as mignonette, has red flowers (Danggui, yellow flowers (two kinds of golden osmanthus). Osmanthus tea is a local food unique to Pucheng. Its method is relatively simple, mid-autumn, choose the color and lustre of bright, fragrant red osmanthus, sieve first to remove the sand, and then carefully pick and choose, culling osmanthus in the withered branches and broken leaves and other impurities. Wash the osmanthus into the pot, the pot of water first boil nearly boiling, osmanthus in the hot water for a few moments, fishing up and cooling, and then poured into cold water to stand for a few hours, and finally rinsed with cold water once, drained, squeezed and wrung out of the water, according to the proportion of sugar, fully stirred and mixed, it will be honey money osmanthus, sealed cans placed in a cool, dry place for standby.
Pucheng is rich in osmanthus flowers, and during the Spring Festival, in both urban and rural areas, hospitable hosts will bring out fragrant osmanthus tea to entertain their guests as a sign of good wishes. A spoonful of honey-coated osmanthus is added to the white tea, which is then poured into boiling water, gently stirred with a small silver spoon with petal-shaped flowers, and savored, filling the heart with a fresh fragrance and sweetness.
Bean Curd Balls
Bean Curd Balls are a traditional snack of Pucheng. Its processing method is relatively delicate, the appropriate amount of salt into the tender tofu, placed in a bowl and pounded into sauce, then coated with meat, scooped out with a spoon and placed on a bowl of flour, rocked into a ball, put into the pot to cook.
The pot with pig trotters, pork bones, dried cuttlefish, etc. by the gentle fire simmering broth, to be pills floating on the surface of the pot, 'you can start the pot. Add chopped green onion, monosodium glutamate, sesame oil, fresh spicy powder and other condiments, you can eat. Tofu balls shaped like olives, white as snow, is a tasty and economical snack.
Lixia Dumplings
Lixia Dumplings, which have been passed down for thousands of years, are a traditional food in Pucheng. Rixia is the time when spring and summer meet, the temperature rises gradually, and it is the busy season for farmers to plant rice seedlings. On this day, every family eats "Lixia Dumplings".
The "Rixia Dumplings" are made of rice ground into water powder and pressed dry, rolled into balls, seasoned with shredded meat, bamboo shoots, mushrooms and boiled into a very tasty flavor.
The loach boiled tofu
The loach boiled tofu, said to have two more crepuscular name, one is: "Buddha jumped over the wall". Meaning that the loach as Buddha, and white tofu as a wall, at the beginning, just into the cold water and tofu, to be heated when the loach in the pot desperately struggling to jump to the cooler tofu above, so the name. There's another one called: "Han Palace Autumn". Imagine the white block of tofu as a palace made of white jade, and when heated, some loaches will burrow into the soft tofu, hence the name.
Key features: spicy flavor, beautiful soup, and a unique aroma not found elsewhere due to the addition of mint and cinnamon leaves.
Sour jujube cake
Sour jujube tree is still common in the mountains and fields of Fujian, and its' fruit was our favorite when we were young. When the sour jujube is yellow, we crave it. Ripe sour jujube fall down, we pick up, two rounded ends of the sweet some, stay to eat, very slippery, especially sour, and a faint milk flavor.
Some poor-looking jujubes are made into jujube cakes, which are sweet and sour in flavor and appetizing. To make jujube cake at home, boil jujubes, peel them, put them in a bowl, stir them with chopsticks, remove the core, and dry them on a wooden board. The skin of the jujube, which is not used in the making of jujube cake, can also be dried in the sun, and when eaten with some condiments, steamed and softened, but it is a favorite snack for children.
Songxi food
Songxi County is located in Fujian and Zhejiang junction, Wuyi Mountain southeast of the foothills, is a mountainous area in northern Fujian Province, a characteristic small county, has a rich cultural and historical heritage and precipitation.
Anciently, there were many pines along the banks of the river, and it is said that "a hundred miles of pine shade than the Yangtze River", and Songxi got its name. Now, let's learn more about Songxi Xiaojiao, Songxi Pancake, Songxi Mengwan, Seven-layer Cake, Pan-fried Marigold and other local traditional food.
Songxi Xiaojiao
Songxi Xiaojiao is a specialty snack of Songxi. Xiaojiao, originally called "sharpened hinoki", is used to honor the famous general Yue Fei. Songxi people simply call it "Xiaojiao" because they cut it into small, angular pieces before serving it on the table. "It has a history of 800 to 900 years and is a unique food in Songxi.
When making it, first chop the fat meat into meat sauce with a double knife, then mix the flour, sugar and meat sauce into the filling, then beat the duck eggs into egg liquid, and then cook it into a yellowish color, thin as a spring pancake "egg skin" on the bottom of the pan. Then the meat mixture with egg skin wrapped into a four-sided long strip, neatly into the gauze bottom of the cage drawer, steamed over high heat. Nowadays, eating Xiaojiao is no longer a difficult task. The process of making Xiaojiao has also been renovated and improved with the changing tastes of everyone. Cut into thin slices, dip them in egg wash and then fry them, feeling the texture more crispy.
The steamed Songxi Xiaojiao is amber in color, golden after deep-frying, cut into diamond shapes, placed on a plain white porcelain plate, dotted with a few small flowers, the faint fragrance comes to the nose. My companion and I pressed the mood of wanting to eat, carefully took a small piece of light bite. Fluffy and soft, sweet and fragrant, melting in the mouth, not the slightest bit of fat meat greasiness. After deep-frying, the egg skin is even more crispy, and there are more layers in the crispy exterior and tender interior.
Songxi pancakes
Songxi pancakes are also called Songxi spring rolls. They are made of pastry and filling, and are crispy and crunchy, with a unique flavor.
Songxi pancake ingredients:
Flour, mung bean sprouts, leeks, lean meat, bamboo shoots, mushrooms, carrots, dried tofu and so on.
Songxi pancake production method:
Pasta: the surface of the rubbing after the hand spread on a hot griddle, the spread can not be too thick, and so after the cooking of the formation of thin slices of pancake is the pancake crust.
Filling: mung bean sprouts, leeks clean, lean meat cut into small pieces, bamboo shoots, mushrooms, carrots, dried tofu were cleaned and shredded. Frying pan into the oil, successively into the bamboo shoots, mushrooms, carrots, dried tofu and mung bean sprouts stir-fry a few times, put the water and adjusted to the salt, sugar a little after the roll, thickening, into the monosodium glutamate sheng out to be cool. Put the stuffing in the dough and roll it into a tube, then serve.
The rolls are also put into a frying pan and fried on a gentle fire, crispy and crunchy, with a unique flavor.
Songxi Mengwan
Songxi is famous for a lot of snacks, such as Songxi Xiaojiao, which we have mentioned before. However, I believe that many people are not familiar with Songxi Mengwan. Mengwan is a local favorite dessert. The texture of Mengwan is fluffy and soft, so you can't get enough of it after trying it.
The specific method: fern flour, sugar, lard, and then kneaded into balls the size of a dragon's eye, steamed and ready to eat.
White cold noodles
In the local area is a summer snack, high school, the reporter will often go to the stall after school to eat white cold noodles, especially cool. White cold noodles taste similar to tortoise jelly, the ingredients are immortal grass, and the countryside home to eat the taste of immortal vegetables is similar.
The production process of the white cold powder is actually very simple, just add starch or rice soup, potato flour and a little edible alkali in the juice of the immortal grass, put into the pot and stir until the paste, and then put into the basin to cool, and then according to personal taste mixed with sugar or honey, you can also add a little bit of mint powder, you can eat.
Dingbian paste is a famous traditional food in Pucheng, how to make it at home can be soft and crispy?
Everyone should know that there are a lot of food stalls in Fuzhou, and also a lot of traditional food, there are a lot of snack bars here, where we can see 89 not far from 10 will have Dingbian paste, and this. Dingbian paste is really very delicious, Dingbian paste in the process of making. Very good, then we are at home in the end how to do to be able to put this Pucheng famous traditional food. Dingbian paste is very tasty, soft and crispy. In fact, we know that the Dingbian paste is also called the nest side of the paste. He is a famous snack in Fujian Province and a famous specialty. Fuzhou pot side paste generally need and sea oyster cake shrimp crispy fish science fritters fried buns and so on with together to eat, which is also called a local morning product plus point. And this food has been spread to the region of Hainan and Taiwan.
So how to do more delicious when doing it? Actually there are many ways. We need to when we do it. Prepare the ingredients and then we need to start adding some. Something, initially. We can do it this way, eating pot side paste actually has another layer of meaning, that is, remembering national heroes as well as patriotism. The main thing is to first heat the cauldron and then cross the ground rice paste along the pan 1 circle, wait for the rice paste to form a milky white color at the edge of the pan, and then use a spatula to scrape it into the pan, adding mushrooms, shrimp, green onions and other ingredients. The batter on the side of the pan made in this way is very soft and crunchy, and it is also very tasty when made in this way. In addition, we need to pay attention to the time, when eating pot side paste must be. Eat with other things, and in different regions there are many different practices, this practice is very simple and very practical way. This can also make the dingbian paste more delicious and sweet.
It is worth noting that you should always serve it with some other food. This is the only way to make our food more delicious, crunchy and flavorful by pairing it with the dingbian paste.
North Fujian food know how much
North Fujian is located in the northern part of Fujian, bordering Jiangxi and Zhejiang provinces. Surrounded by mountains and green water, it is my lovely hometown. Today, let's talk about the cuisine of northern Fujian.
First on the scene, is the plate duck of Jianou, light cake and that bottom (sound.).
Jian'ou is a populous city, although the folk style is tough, but there are many cuisines. It seems that the brown men also love food!
Jianou plate duck is the national traditional salted poultry products famous plate duck, and (Jiangsu Nanjing plate duck, (Sichuan Jianchang plate duck, (Jiangxi Nanan plate duck together known as "China's four big plate duck", loved by people.
It is shaped like a flattened turtle, yellow color, tender and moist, fat meat, flavorful. Cooking method is simple, after cleaning and cutting or frying, or adding old wine steamed, braised, can be eaten.
The history of light cakes begins with Qi Jiguang's fight against the Japanese. During the Jiajing period of the Ming Dynasty, Qi Jiguang, a hero who fought against Japanese invaders, led his army into Fujian Province to wipe out the Japanese invaders. When it was raining for days and the army could not open fire, Qi Jiguang ordered the baking of a kind of small, simple cakes, which were strung up on twine and hung on the soldiers' bodies to be used as dry rations.
The technique of making the light cake is to mix the dough, cut it into pieces, roll it round and flatten it, then brush it with water and stick it on a charcoal grill. Today's light cakes also follow the trend, with a variety of styles, including meat-filled, scallion-filled, and sweet. Bite into it, and it's so crispy and flavorful that you'll be bursting with happiness.
The bottom of that is a dish that's simple to make: boil fat meat into drippings and set aside, whip up a bowl of thick potato and egg soup, then sprinkle the drippings over the surface of the soup. When you scoop a spoonful into your mouth, the dregs are crunchy and dry, and the egg broth is soft, so it's a perfect match!
Pucheng's osmanthus honey is also a famous delicacy in northern Fujian.
Pucheng is the hometown of Chinese cinnamon, Pucheng people not only take the cinnamon as an ornamental, but also make the cinnamon into cinnamon honey. Every fall, Pucheng mountains are full of cinnamon, farmers will cinnamon shaking down, washing, drying, mixed into the honey, canned, and left to stand for a few months, it can be eaten.
Tasting and drinking osmanthus honey is also a pleasure: scoop a spoonful of yellow honey into a transparent glass, use boiling hot water to brew it, and you'll see a small osmanthus flower blossom instantly, a reddish-colored piece. If the honey is not completely melted, use a small silver spoon with a long handle to stir it gently. A sip of the honey will leave you with a long and refreshing aftertaste!
Besides osmanthus honey, Pucheng is also famous for its sour jujube cake. Pucheng sour jujube cake is made from wild sour jujube, peeled and cored, added cane sugar, concentrated in a copper pot, naturally air-dried and made of transparent color, beautiful amber, sweet and sour.
Shaowu's Naza patty (sound and paw patty, eaten still want to eat.
Naiza patties are found everywhere in the streets of Shaowu, and even in the county next door to Shaowu, Glossy County, there are often people pushing carts along the street yelling, "Shaowu naiza patties, Shaowu naiza patties." Shaowu is most famous for making mochi, and the store is overcrowded every day.
To make mochi, the first thing you have to do is pick watercress. During the Qingming Festival, the fields are full of fresh, green watercress, so that the picking of the people's hearts. After picking the water currant, wash, dry, rub soft, loaded spare.
On New Year's Day, almost every household in rural Shaowu makes mochi. In the morning, mothers get up at 5 a.m., steam a barrel full of rice, and then it's the fathers' turn to play, pouring the rice and watercress into a stone mortar and pounding it with a rice-pounding hammer until the rice and watercress are pounded into gray mochi.
While the fathers were busy, the mothers were still not idle, they were quick to cut the pork, mushrooms, fungus, dried bamboo shoots and bean curd into small pieces, and fried them over a high flame, waiting for the mochi to be wrapped and tied.
The patties were pounded, the fillings were fried, and the family began to wrap the patties.
First, rub some beeswax on the palm of your hand to prevent it from sticking, then pinch off a ball of mochi, shape it into a bowl, fill it with stuffing, and then seal it to make it into a dumpling shape, or leave it unsealed.
Moms always make the best mochi, dads make the roughest ones, and kids make the weirdest ones, which are all over the place and vary in thickness.
To pinch a good twenty or so patties, you can put on the pot to steam.
After the patties are steamed, the mothers first fill a bowl and have the children bring it to the offering table to honor their ancestors, and then bring a bowl to the next-door neighbor's house to show that they are in harmony.
Palm patties are also one of Shaowu's specialty snacks, the practice is to pound round-grained rice, add some edible alkali, pinch it into small pieces, and then pinch the five small pieces together, resembling the heel of a human being. After steaming the foot patties and mixing them with spicy sauce and scallions, they are soft in the mouth, mixed with scallion and alkali aroma, and have a unique flavor.
The most famous foot patty store in Shaowu is the one at the back door of the technical school. Although there is no signboard on the front, the place is small and there are few tables, but no matter how cold or hot it is, there are no fewer than ten people in line every day. At eight o'clock in the morning, that store is closed, so many years, I have only eaten once.
Besides Jian'ou, Pucheng and Shaowu, there are many other delicacies in other counties and cities in northern Fujian.
Nanping is close to Fuzhou, and tastes are similar to those in Fuzhou. There is a special local snack - soymilk soaked noodles, which is soymilk poured into boiled soaked noodles. It's a wonderful feeling to drink soy milk while eating the noodles.
Wuyishan's Langu smoked goose is also good, salty and spicy for those who love spicy food.
Glossy wenzi is made similarly to Shaowu's nazacchi, except that the watercress used for nazacchi has to be dried in the sun, while the watercress for wenzi is fresh.
After all this, dear, do you have a mouthful?
"Meatloaf is a famous traditional food in Pucheng, how can I make it at home so that it is soft and crispy?"
Introduction: like those who prefer to eat food for the local special snacks is also a very good understanding of the ability to find a lot of people often in the process of traveling like to taste some of the food in tourist destinations. This is also to meet their own inner needs, then we have for the meat bird's nest this cuisine how much do you know? By checking the relevant information can be found in the Pucheng famous traditional food, then if you want to do it yourself at home, the steps are actually quite simple. First of all, you need to prepare a good material, and secondly, if you do not know how to do, you can in some short video platform or Baidu search can find the production method, and will be particularly detailed.
Preparation of materials
The preparation of materials can be found by checking the relevant materials is very simple, the first is the need for pork, then the amount of meat is also need to be based on their own family have a few people to measure. The second is the need to prepare yam, yam need a small half on the line, the seasoning is needed salt and vinegar and soy sauce, if you want to increase the flavor can buy a small dish of bird's nest.
Operation steps
The operation method of making meat bird's nest is very simple, first of all, you need to clean the pork, cut it into mince, and then peel the yam and chopped and then cut some green onions, and then put it into the blender, and then blended into the meat puree. Then you need to add some oil to the pot and heat it slowly, pour in the onion and garlic, and then stir-fry it and then pour in the water to heat it up. You can put a little bit of salt and chicken essence, then this way it is ready, prepare the meat Yan Pi, wrapped some meat filling, and then peeled the meat filling into the water to cook.
Seasoning
It is known that different people have different tastes, so you can choose to mix some sauces according to whether you have a light taste or a heavy taste. You can put the cooked meat stuffing into the soup that you have prepared, then a bite is very satisfying, and it is still quite good in terms of flavor, after all, it is made by your own hands.
Essay on specialties of Pucheng, Fujian
Pucheng snacks national civilization, many special snacks have a history, I love Pucheng, I love Pucheng snacks. Let's take a look at Pucheng's specialty snacks! First of all, is the "meat swallow", which is Pucheng's famous traditional food, fine and not greasy, soft child crisp, fresh taste, like a bird's nest, both meat and vegetarian flavors, is the county's wedding and funeral celebrations in the cage seat in the indispensable a famous dish. Legend has it that the Southern Song Dynasty real Dexiu prisoner Pucheng tomb base banquet, accompanied by chef Fuzhou Lin A Rong, instructed the temporary chef his cousin Xu Xiaochun pounded fishballs, misheard as pounded meatballs, picking meat pounding sauce, and then after the pressure flat, cut silk Yu cooked, color and texture of the crystal, tastes like bird's nests. Since then, it has been copied in Fuzhou and Pucheng, and got the name "Meat Bird's Nest". Then we come back to taste a mouthful of "tofu ball", "tofu ball" is Pucheng unique traditional snacks, it is shaped like an olive, the whole body as white as snowflakes, wait until the soup and five flavors of the reconciliation of a good, a spoonful of grain, even soup imported, chewy, but also want to swallow the feeling, is delicious and delicious. It is a delicious and economical popular snack. Tofu balls are the first choice for people to eat in the morning and at night! Except in Pucheng, other places can not eat, and this each in Pucheng is also a secret, not everyone will do oh. Used to eating meat dishes, let's try "yellow alkali _", "yellow alkali _" folk commonly known as rice _, is a local specialty of Pucheng, now the town has been changed to milling powder production and processing, but still maintain the original flavor characteristics. Every year in the month of Lunar New Year, give each other rice _, is an annual gift of courtesy, usually accompanied by the size of three cakes, pasted with paper cuttings or red paper strips, expressed affection. There are also many Pucheng snacks that I can't name. All can make you dream still in the body flavor. Listen to me say so much, you drool, right? Hee hee, people eat for days, snacks in Pucheng, enjoy the Pucheng, happy in Pucheng, friends, if your next destination is Pucheng, remember to taste the Pucheng snacks, do not leave regrets oh.