Yongchun Old Vinegar

Yongchun Old Vinegar is made of high-quality glutinous rice, red yeast, sesame and white sugar with a certain formula, and its brewing technology is unique. Vinegar is brown-black, strong acid is not astringent, sour but slightly sweet, mellow and refreshing, with a refreshing aftertaste, and it will not rot after long storage. Tongjiang Jiangsu Zhenjiang balsamic vinegar, Sichuan Baoning vinegar and Shanxi mature vinegar are equally famous. In the old days, this vinegar was secretly brewed by rich folk, and some of it was given as a treasure to relatives and friends. A jar of old vinegar at home is often added with aging over the years. After a hundred years, it is a symbol of good luck. There are not many as commodities. In 1954, You Yangzu, a patriotic overseas Chinese and vice chairman of the National Federation of Returned Overseas Chinese, co-organized Yongchun Winery with the county people's government. In 1958, the winery expanded into a brewery.

On the basis of absorbing traditional folk vinegar brewing techniques, the formula and technology were improved, so that the quality of old vinegar was better and the output doubled. In 196, it was officially named Daffodil Yongchun Vinegar, which was exported by the foreign trade department. Yongchun Vinegar was awarded the title of high-quality product by the Ministry of Light Industry, and was selected to be exhibited at the 4th Asia-Pacific International Trade Expo, and won the gold medal at the 1st China Food Expo. The protection scope of geographical indication products of Yongchun old vinegar is the administrative area under the jurisdiction of Yongchun County, Fujian Province.

Chongwu Fish Roll

When you go to Chongwu, you should not only enjoy the scenery of the top ten most beautiful ancient cities in National Geographic, but also taste the most distinctive local snacks. Chongwu fish roll is a special food in southern Fujian. Its main raw materials are selected high-quality fish, among which mackerel, eel and shark are the best. The high-quality fish roll is soft and crisp, and its teeth and cheeks are fragrant when chewed. There is neither fish nor fishy smell, and it has a unique fresh taste. Chongwu people go out to visit relatives and friends, and like to bring their specialty fish rolls to express their wishes. Chongwu fish roll is a famous dish in southern Fujian and one of the top ten snacks in Quanzhou. It has won many prizes in competitions held in southern Fujian and is highly appreciated by the people in southern Fujian and tourists visiting Hui 'an.

I like something strong. Stir-frying and frying are good choices. Sliced fish rolls are sauteed with shredded pork, celery, diced mushrooms, etc., and then baked in hot oil for a while, forcing out a delicious fragrance that is simply mouth-watering. If fried in a hot oil pan, the snow-white fish roll becomes golden yellow, which is particularly pleasing visually. When eating, you only need to dip in Chili sauce or ketchup, which adds a sense of sweetness and spicy layering to the crisp fragrance. For a more simple way to eat, you may wish to refer to Huian people. Local people like to slice fish rolls and cook them with noodles, and the unusual noodle soup is not worth mentioning in the same breath when it is fresh with fish rolls.

Dongbi Longan

is native to Dongbi Temple in Kaiyuan Temple in Quanzhou City, Fujian Province, whose east wall is also known as Tangguami, Shuitangyan and other varieties. Brief description: This longan variety stands upright, with a round or semi-round crown and obvious longitudinal cracks in its stem. Compound leaves have 4-5 pairs of leaflets, are oblong, and the fruit is nearly round, with a single fruit weight of about 1 grams. The meat is sweet, fragrant and crisp, the shell is slightly brittle, and the surface is reddish brown with gray, with yellowish brown spots. Turtle-shaped lines are obvious, the edible rate is 62.5-65.55%, the sugar content is 24.75%, and the fruit ripens in late August. Fujian Province planted 15, mu and Guangxi planted 2 mu.

Shenhu Fish Pill

Shenhu Fish Pill is a traditional famous spot in Jinjiang. Its shape is round, block or fish. It has the characteristics of white and bright color, strong pot expansion, soft texture, delicious and delicate entrance, tough and white, not easy to deteriorate, and soft and crisp entrance. Because the fish balls made here are not only exquisite in technology, but also pure in materials. It is made by chopping and mashing first-class fish such as eel and mackerel, and mixing with sweet potato powder. In addition, the meat and bone clear soup is cooked with oil onion and lean meat. When cooked, the fragrant Tianjin is palatable. Shenhu Fish Pill was founded in Tongzhi period of Qing Dynasty, and its founder, Zhang Changpan, used to be a shipwriggling merchant. At that time, there were already fish balls in stalls in Taiwan Province and Guangdong, and their cooking methods aroused Zhang's interest. After years of repeated practice, a unique "Shenhu Water Pill" was finally developed, and "shine on you is better than blue". Zhang took this as his career.

dried shrimps in deep Shanghai

dried shrimps in deep Shanghai is a specialty of shen hu zhen in Jinjiang, Quanzhou, Fujian. Dried shrimp, that is, dried shrimp products. Dried shrimps have high nutritional value. It was found that every 1 grams of shrimp meat contains 2.6 grams of protein, fat, ash, calcium, phosphorus, iron, vitamins and riboflavin, and the body also contains tropomyosin and paramyosin. Therefore, it has the functions of tonifying kidney and strengthening yang, nourishing yin and strengthening bones, and calming down. It can be used to treat many diseases such as hand and foot convulsions, skin ulcers, chickenpox, bone pain, bone tuberculosis and so on.

Yongchun white duck soup

Yongchun white duck soup is also a local specialty dish. White duck is famous for its smooth and tender flavor, fat but not greasy, rich and delicious soup and rich nutrition. There are brand stores of white duck soup in Shigu not only in Shigu and the county, but also in Quanzhou and Xiamen. It has a history of more than 2 years. It was originally produced by farmers for their own use or in small workshops. With the improvement of people's living standards, white duck soup has entered the market for commercial operation, and has gradually become a large-scale or chain-store operation. It has made people who have eaten it relish, made people who have heard of it salivate, and customers are crowded and favored.

The nutrition of white duck soup is much higher than that of livestock meat. Because the protein of duck meat is mainly sarcoplasmic protein and myosin, and the other part is interstitial protein, in which there will be collagen soluble in water to make it delicious, especially if it is added with more than 1 kinds of traditional Chinese medicines and appropriate amount of salt, it can effectively dissolve out nitrogen-containing extract and get a more delicious broth. The fat content of duck meat in Shigu white duck soup is moderate, and there are also high trace elements such as iron and copper.