Ngakou Peanuts
Traditional local specialty of Quanzhou. It is so called because it is produced in Nga Kou, Jinjiang. The peanuts are selected from the "Little Liuqiu" peanut variety planted in sandy soil, washed and washed with a small amount of salt (with a strict grasp of the amount of salt), and then boiled vigorously over a high fire for a short period of time, cooked quickly, with a small amount of oil, and then sealed and stored in the sun to become "white sun-dried peanuts". Ngaokou peanuts have a history of more than two hundred years, sales have been unabated, is an important export of local products.
Lingshui Dried Vegetables
Jinjiang traditional food. It is named because it is produced in Lingshui, Anhai. White radish is used as raw material, cut into pieces or strips, dried in the sun, put into a clay jar, add the right amount of salt and red soil, sealed and stored for three or four months before consumption. According to legend, during the Wanli period of Ming Dynasty
(1573-1620), Wu Chunfu, a native of the township, became an official in the imperial court, and brought "Lingshui preserved vegetables" to the court to distribute to his colleagues, which was highly praised, and then offered to the emperor, and won the emperor's approval, which was designated as tax-free food and sold all over the world. Over the past three hundred years, the production has been increasing, and it has become a delicacy for people to eat.
Red Crab
Red Crab is mainly produced in Shihshi City, Ark River Town, Shihu Village, which is located in the sea at the confluence of the Jinjiang River and Luoyang, where freshwater and saltwater mix, which is very suitable for the growth of crabs. Shihu crab is robust, fat, nutritious, red body cream, so it is called red cream crab
Anhai earth bamboo shoots jelly
The main raw material is "earth bamboo shoots", also known as "sea dragon", the scientific name of the "star worm". It is also known as "sea dragon", scientific name "star worm". It grows in the mudflats along the coast of southern Fujian and resembles an earthworm. The "earth bamboo shoots" by a small stone roller crushed out of its belly impurities, washed and put into the pot with the right amount of water and salt to cook, and then scooped into a bowl to cool into a gelatinous form, that is, "earth bamboo shoots jelly". Drinking table "earth bamboo shoots jelly" as a small dish, dipped in garlic sauce and vinegar to eat, the flavor is very fresh, nutritious, and has a cool detoxification, nourishing Yin tonic effect of the kidneys.
Anhai food cake (orange red cake)
Selected high-quality glutinous rice steamed, with kumquat, sugar and other raw materials processed through exquisite technology. It is white in color, soft and elastic in texture, not stained with teeth, sweet and tasty with kumquat flavor, and can be used as a dessert at banquets.
Anhai meat-filled bundled hooves
Select the front feet of pigs with hooves, peel off the bones, and then fill with fine pork, and mix sugar, sorghum wine, salt, spices and other condiments, and then wrapped in gauze, steamed over slow fire and become. When consumed with a knife cut into thin slices, the meat filling detained into a variety of patterns, placed on the plate is very beautiful, its flavor mellow, non-greasy, often with the "earth bamboo shoots jelly" as a platter of small dishes.
Nga Kou Taro Balls
Take betel taro, groundnut flour as the main raw material, and fine pork and other seasonings as the filling.
There are three ways to cook Nga Kou Taro Balls:
One is dry frying, cake-like taro balls without filling cut into thin slices, with shrimp, razor clams, shredded meat and other condiments fried and become the main dish at the banquet;
The second is cooking soup, meat-filled taro balls chopped up and stewed with broth, can be used as a soup at the banquet;
Three is sweet, meat-filled taro balls steamed, dipped in peanut nuts, brown sugar mixed into a end, brown sugar mixed into the condiments to eat, for the banquet guests of the special flavor snacks.