Spring rolls - Xiamen used to call them "pancakes". According to legend, the Ming Dynasty Tongan Cai Fuyi, Governor of Yunnan, Guizhou, Hunan and Guangdong military affairs, often the whole day to review official documents, busy and have no time to eat, Mrs. Cai is worried about the long term, her husband will starve the body, and then came up with a way: wrapped in a noodle skin with a dish, so that the Cai Gong right-handed pen, left-handed to take the food, while eating and writing, very convenient. Xiamen pancakes, to bamboo shoots, peas, bean sprouts, vermicelli, dried beans, fish, shrimp, diced meat, oysters, red roti, etc. as the main ingredient, as for the various condiments, it is discretionary with, but attaches great importance to the use of flat fish dried oil crisp seasoning, eat crispy sweet, mellow and delicious.
Oil onion fruit - Mid-Autumn Festival is commonly known as the " July half ", there is a salted fruit to the ancestors of the old folk custom. Legend has it that when a family was steaming this offering, the child opened the steamer cover to see the salty fruit half raw and half-cooked, thought it was "white and tasteless", so he casually poured a bowl of meat into the fruit, was found by the adults, "uncooked popcorn will not steam into mature fruit". But it tasted pretty good. So, people competed to imitate, through the evolution, from salted onion fruit to oil onion fruit. Its practice is: shredded meat, marco polo capers, fried and crushed flatfish or shrimp, rice sauce, sugar, groundnut powder, white onion, five-spice powder, salt made into a ball, put into the bowl of rice milk steamed and made. Eat to cut, put some sacha sauce, orange juice, garlic, radish acid eat soft and fragrant, delicious.
Earth bamboo shoots jelly - the system grows in the mud of the beach in a kind of "earth bamboo shoots", the shape of the earthworms on the land of the star, pressed and washed and boiled, and then together with the gelatinous broth into a small wine, cooled and frozen into small round pieces. To eat, soy sauce, vinegar, chili sauce, peanut butter, mustard, garlic as the ingredients, jiao. When Zhou Lianggong, a native of Henan, was an official in Fujian at the beginning of the Qing Dynasty, he appreciated this unassuming but delicious "earth bamboo shoots" in his book "Min Xiaoji".
Sea Oyster Fry--Sea Oyster Fry selects the best oyster "pearl oyster" as the main raw material, mixes egg, groundnut powder and chopped garlic, and then fries it in a pan with the right amount of lard until it is crispy on both sides. When eating, with garlic paste, salsa, coriander and other ingredients, in order to achieve the effect of crispy and delicate, delicious and savory. Roasted meat dumplings - dumplings everywhere, but Xiamen unique flavor, it is glutinous rice, pork, mushrooms, shrimp, chestnuts as raw materials, after the oil mix, wrapped in bamboo leaves into a diamond shape, placed in the soup simmering into, eat, to the sacha sauce as a condiment, the entrance is not greasy, fragrant and beautiful.
Leek box - leek box system with flour mixed with lard to make the skin, to pork, shrimp, flatfish, chestnut, leeks, mushrooms as a filling, wrapped into a small box like a cake, the edge of the pinch into the wave shape into a frying pan fried, eaten with a delicious filling, crispy skin.
Fried noodle line - Xiamen's unique dish, the original "Quanfu Lou", "double full restaurant" created. Cooking method is to choose the best noodles in the seventy percent of the hot frying pan fried to reddish-yellow, fishing on the plate with boiling water to grease to be used to lean meat, asparagus, mushrooms as an ingredient, cut into julienne fried and to flatfish, shrimp leaching, discretionary addition of Shaoxing wine, and then fried noodles mixed with ingredients and then fried. The noodles are then stir-fried with the ingredients and eaten with sacha sauce and red hot sauce.
Taro package - taro package summer and fall seasonal snacks. Department of the betel nut taro peeled and washed pounded into raw taro puree, and a small amount of starch, salt, mix well, in the bowl of the inner wall coated with a layer of oil, put into the pre-prepared pork, shrimp, mushrooms, asparagus, Marco Polo capsule and other slices of shredded fillings, and then cover a layer of taro puree. It is then covered with a layer of taro paste and gently inverted and placed in a steamer basket for steaming. Eat with chili, mustard, salsa, etc., taste better.
Fried five spice - the Department of lean meat with green onions, flat fish, Marco Polo, duck eggs, monosodium glutamate, soy sauce, sugar, five-spice powder. Stir well, wrapped into a roll with soybean skin, into the frying pan fried. Cut into small pieces and serve with salsa. Red hot sauce, mustard chili, radish sour, coriander, sweet sauce and other condiments, the flavor is more delicious.
Peanut soup - Xiamen peanut soup system peanuts first pick off the defective grains, soaked in boiling water with boiling broth to remove the membrane, add water to the casserole to simmer over a moderate fire, such as peanuts are cooked before you can put the sugar, and continue to simmer to make the peanut kernels rotten until. At this point, the peanuts into two, floating on the water, a rotten and insoluble, the juice dissolved and the water is not cloudy, not greasy, fragrant. Xiamen's " Huang Zhehe peanut soup " is the representative variety of Xiamen peanut soup, famous in Hong Kong, Macao, Taiwan and Southeast Asia.
Noodle thread paste - noodle thread paste system to shrimp, oysters, razor clams, fresh seafood, such as the flavor of fresh soup, and noodle thread cooked into a paste. Cooking to master the fire, to achieve the paste without confusion, paste clear. Noodle paste, in addition to seafood as an ingredient, you can also add duck blood or pig blood or a large string of pig intestines into the noodle paste cooked and stewed, so that the fat into which the intestines are also rotten, and then with fritters, fried scallions, pepper as a seasoning, the smell is stronger
Fried jujube
Tongan, Xiamen, the famous ancient snacks for the Tongan one of the three treasures (hoof pastry, sealing the meat, fried jujube).
How to make it: The ingredients are divided into skin and filling. Skin is generally good for the groundnut, rice grinding (crushed) into powder, filling is generally peanuts, peas, sesame filling, can also be used vegetables. The filling is wrapped in the skin and fried in a boiling frying pan, which has a very good taste.
Bowls of fruit
Traditional snacks in Tongan, Xiamen.
The main ingredient is hard rice, which is soaked in water and ground into pulp in a stone mill, then steamed and cooked with meat and onions.
Horseshoe Cake
The traditional specialty of Tongan, Xiamen, is popular in Tongan. It is made of flour with sesame oil as an offering for incense, so it is commonly known as incense cake.
Methods: Fine flour, sugar, refined oil, maltose, peanut kernels and white sesame seeds are used in three production processes: skin, pastry and filling.
Potato Vermicelli
The traditional snack of Tong'an, Xiamen, is popular in the area of Xindian Town of Tong'an.
Methods: rice porridge, mixed with groundnut flour, pounded in a mortar, so that rice and groundnut flour together, then add water, thick and thin, and then put into an iron pot fried into a one by one pancake skin, cut into two centimeters wide vermicelli, cooled in the "dare pot". When cooking, put enough lard, add sea oysters, sea razor clams, shrimp and other seafood, and sprinkle some chopped green onions or celery on the surface.
Bon meat
Traditional snacks of Tongan, Xiamen.
Style: cut pork (front leg meat) into squares, about two pounds, wrapped in square gauze, put in a clean iron pot, pour cooked lard, heating, the whole piece of pork into the pot hot fried, plus soy sauce, sugar, monosodium glutamate, rice wine, star anise spices, etc., and with mushrooms, chestnuts, shrimp, trench dry and other condiments, put in the pot stewed for two and a half hours can be.
Jinshi taro
Tong'an Tingxi Baomei betel nut taro, has long been famous. It is known as the "Taro for Scholar".
Sugar cane
Tianyang Village, Datong Township, Tongan, has long been famous for its sugar cane. Due to the soil and climate of Tianyang Village, the sugarcane grown there is sweet and full of flavor.
The Wenchang Fish
A specialty of Tongan District, Xiamen. This fish has no head, and no fins, no scales, no spine root, and even the eyes, ears, nose and other senses are not, the heart is a can beat abdominal blood vessels, blood colorless, the whole body translucent, in addition to the mouth and throat, is a rectum and anus, the construction of a simpler.
Fish skin peanuts
Tongan, Xiamen, has a reputation as one of the specialties, because the skin is wrapped in fish and so named.
How to make it: It is made by mixing peanut kernel, cake flour, sugar and fine white flour. It has a unique style of rich and crispy sugar, salty and sweet.
Burnt Pork Rice Dumplings
Traditional snacks of Tongan, Xiamen.
Methods: top-grade glutinous rice, mushrooms, shrimp, chestnuts, pork (or chicken) as the main, well-cooked. The flavor is sweet, oily and not greasy, and the color is yellow and shiny, and then matched with seasonings such as salsa, garlic velvet, spicy sauce and turnip greens, it is even more delicious and tasty.
Tieguanyin
Tongan Xiamen famous tea. It is the most famous and precious product among the oolong teas. Its rope round knot curved, and rich, resistant to brewing, soup color golden, and bright and clean light, high and rich fragrance, mellow taste, slightly bitter and sweet after the entrance, slightly with honey flavor, to open the Su for the best of the famous tea, reputation at home and abroad.
Orange red cake
Tongan traditional food. The appearance of smooth as jade, moist and delicate. It is soft and chewy in the mouth, fragrant and refreshing. The product sells well all over the world and is famous at home and abroad.
Dragon's eye
Tongan is a specialty. Existing more than taste, with a large grain, thin skin, juicy, beautiful flavor and other characteristics. Longan was once a tribute to the emperor.
Golden osmanthus
Tongan, Xiamen, a famous tea, also known as yellow, is a valuable variety of oolong tea, was awarded the national quality tea crown. Golden osmanthus has sprouted early, harvested early, listed early, the appearance of fine, hook yellow, meat flavor, mellow, fresh characteristics, making it a precious oolong tea.
Rice Wine
The traditional famous wine of Tongan, Xiamen, is produced in Zhuba Distillery. It is brewed with pure and sweet spring water from the ridge of the rock and high-quality grain and wine quartz, and the process is primitive and simple, brewing three series of rice wine, old wine from the sunken tank, and more than 10 kinds of cinnamon tonic wine. Among them, the 38-degree rice wine of Zhuba was once taken to the Bordeaux Laboratory in France for testing, and it was found that all the indexes of the rice wine were of the best quality.
Indonesian snacks
The most distinctive Southeast Asian cuisine in Tongan Zhuba Overseas Chinese Farm in Xiamen. The most common are yellow rice, curry chicken, sea oyster slices, mixed vegetable soup, Indonesian meat skewers, Indonesian spring rolls, Meiguo shredded fish, Gado Gado, potato meatballs, tofu meatballs, sweet and sour beef hundred, coconut city beef, Bandung fans, Batong beef, bitter gourd meatballs, Hainanese white chopped chicken, Sotok beef soup and so on. Each of them has a strong Southeast Asian banana wind and coconut sea flavor, hot and spicy to tease the taste buds of the guests.
Baimei Fruit Wine
Produced at the Baimei Fruit Winery in Tongan, Xiamen. The winery employs Mr. Gérard Gaulin, a famous winemaking expert, as the chief technician, and introduces a full set of alcohol generation equipment and vinification equipment. It produces high quality fruit wine and fruit vinegar series products. Some of these products have been tested by the French authorities and have fully met the standards of similar products in France and have been registered. Zhuba Baimi fruit wine dedicates the high taste of French food culture to the tourists.
Trench
Trench's book name is oyster. It is rich in nutrition, delicious flavor, dried meat contains 45-75% protein, 7-11% fat, 19-38% sugar and a variety of vitamins, known as the "milk of the sea", Tongan trench origin is mainly in Yangtang, Xiaodeng, Dadeng Town, Xindian Ouzhuo, Qiongtou, Xike Houtian, Propshu and other places.
Trench fry
Tongan, Xiamen, the most hometown flavor of the snack. Raw materials are mainly leeks, oysters, mixed with some groundnut flour, oil into the pot to fry.