Let me tell you about the food in Jinjiang!

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Hope it helps you!

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Haha~~Yakou peanuts are a traditional specialty of Jinjiang.

It was named because it was produced in Longhu Yaikou.

Select the "Xiao Liuqiu" peanut variety planted in sandy soil, wash it and add a small amount of salt (strictly control the amount of salt), cook it over high heat for a short time, ripen quickly, produce less oil, dry it and seal it

Store and become "white sun-dried peanuts".

Yakou peanuts have a history of more than 200 years, and their sales have never decreased. They are an important native product for export.

Shenhu Fish Balls Shenhu Fish Balls are a traditional snack in Jinjiang.

Its shape is round, block or fish-shaped.

It has the characteristics of snow-white and bright color, strong expansion power when cooked, soft texture, delicious and delicate taste. It is made by mincing and pounding the best fish meat such as eel and mackerel, and mixing it with sweet potato powder.

Lingshui Preserved Vegetables Jinjiang traditional food.

It is named because it is produced in Lingshui, Anhai.

Use white radish as raw material, cut it into pieces or strips, dry it in the sun, put it in a pottery jar, add an appropriate amount of salt and red soil, seal it and store it for three to four months before eating.

According to legend, during the Wanli period of the Ming Dynasty (1573-1620), Wu Chunfu, a native of the country, entered the court as an official. He brought "Lingshui Preserved Vegetables" to the court and distributed it to his colleagues. It was well received and later presented to the emperor, who also won the emperor's praise and designated it as a duty-free food.

, sold everywhere.

Over the past three hundred years, its output has increased day by day, and it has become a delicacy that goes with people's meals.

The main raw material of Anhai soil bamboo shoot jelly is "earth bamboo shoot", also known as "sea dragon", and its scientific name is "star insect".

It grows on the beaches along the coast of southern Fujian and looks like an earthworm.

The "earth bamboo shoots" are rolled with small stones to squeeze out the impurities in their abdomen, washed and put into a pot with an appropriate amount of water and refined salt to cook, then scooped into a bowl and cooled into a colloid, which is the "earth bamboo shoot jelly".

"Jellied bamboo shoots" are served on the wine table as a side dish, dipped in garlic sauce and vinegar. It is extremely delicious, rich in nutrients, and has the effects of cooling, detoxifying, nourishing yin and nourishing the kidneys.

Anhai Shizhen Cake (Orange Red Cake) is made from high-quality glutinous rice, steamed, kumquats, sugar and other raw materials through exquisite craftsmanship.

It is white in color, soft and elastic in texture, does not stick to your teeth when eaten, and is sweet and delicious with a kumquat flavor. It can be used as a dessert at banquets.

Anhai Pork Stuffed Hoof is made by selecting pig front feet with hooves, peeling off the bones, and then stuffing them with refined pork, mixed with sugar, sorghum wine, refined salt, spices and other condiments, then wrapped with gauze, and steamed over slow fire.

When eating, it is cut into thin slices with a knife. The meat filling is arranged into various patterns, which is very beautiful when placed on the dinner plate.

Yakou taro balls are made of areca taro and sweet potato powder as the main raw materials, and are filled with refined pork and other seasonings.

There are three cooking methods for Yakou taro balls: one is dry-fried, the pie-shaped taro balls without filling are cut into thin slices and fried with shrimp, razor clams, shredded pork and other condiments. It is a staple dish at banquets; the other is

Cook the soup, mince the meat-filled taro balls and stew them in broth, which can be used as a soup at a banquet. The third is a sweet dish. After the meat-filled taro balls are steamed, they are dipped in condiments made of ground peanuts and brown sugar.

, a special snack for banquet guests.

Dongshi oyster Li Shizhen once praised Dongshi oyster as a good product in "Compendium of Materia Medica" because Dongshi oyster cultured on stones in the sea has a round belly and six-lobed wings. The oyster meat is sweet, tough, refreshing, and has a soft and firm texture.

It has the functions of knotting, diuresis, sweating, intestinal strengthening, liver and kidney benefits.

Dongseok Oyster Omelette "Dongseok Oyster Omelette" is famous at home and abroad. It is made of top-grade sweet potato powder, garlic leaves, refined salt, fresh oysters and water, sometimes with eggs and fresh crab meat, and then fried in hot oil.

Stir-fried, it can be said to be full of color, flavor and flavor.

Chendai mud razor clam "Chendai razor clam" is a famous local seafood. In the past, there was a saying among the people: "When you go to Chendai, you have to pick razor clams."

The razor clam belongs to the gill-like molluscs. Chendai has been raising razor clams for more than 500 years. The "Chendai razor clam" is large and fat, and has a very delicious taste. It is good at stewing, stir-frying, deep-frying, steaming and boiling.

Nowadays, there is a dish called "Old razor clams in clay pots" in banquets, which is made by filling old razor clams in small clay pots and steaming them with garlic, green onion leaves, refined salt and other condiments.

Razor clams are rich in phosphorus, calcium, iron, protein, etc. It is said that older and larger razor clams are beneficial to the kidneys.

Noodle thread paste, also known as noodle thread noodles, is made of fine flour and has a white and slender texture.

The noodle paste is a paste cooked with thread noodles, but it should be mushy and not messy.

The noodle paste mainly relies on the taste of the soup. It is made from shrimps, oysters, razor clams, mussels and other delicious and fresh seafood. The noodle paste has an excellent flavor.

In addition to seafood, duck blood or pig blood is often added, or a large bunch of pig intestines are stewed in the noodle batter, and then served with fried dough sticks, fried green onions, and minced pepper as seasonings to make the peanut soup taste more intense and delicious.

The soup uses simple ingredients, but the cooking method is exquisite.

First remove the defective kernels from the peanuts, soak them in boiling water and then remove the membrane. Add water, place in a casserole and simmer over low heat. Add sugar when the peanuts are ripe, and continue to simmer until the peanuts are rotten.

It can be paired with sweet and salty snacks, such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns, fried glutinous rice, etc., which are all top-quality.