What are the specialties of Fuding, Fujian?
Fuding meat slices, honey chicken wings, Qianqi four-season pomelo, betel nut taro, and various seafood. Fuding is also the hometown of sea bass. .
What specialties are there in Fuding?
In addition to making taro paste, betel nut taro can also be made into more delicious ones, like this frosted betel nut taro: made by my sister , crispy on the outside, but very soft on the inside, so fragrant! , the so-called "hanging frost" is to boil the white sugar with water until the beef eyes are soaked, then add the fried betel nut and taro strips and stir-fry until the sugar water becomes frosty, and it is evenly wrapped. How about it? It's simple, but it's good. Eat, there’s nothing to say!
There are also taro dates: they are called taro dates because they look similar to dates. The method is similar to the eight-treasure jujube paste. For girls and GGs who want to make it themselves, You can come to me and help you with your special skills, I’m still very happy
If you want to eat the authentic betel nut and taro, then make taro and pork ribs soup: not only nutritional supplements, but also delicious. You want to swallow all your tongue
Fuding Bianrou: In fact, it is what northerners call wontons, also called flat food. Every Fuding person in a foreign land misses this. Wontons everywhere are better than It's not as delicious as Fuding's. The skin of Fuding's flat pork is very thin, it melts in your mouth, and the meat is so delicious. What else could I ask for in life? Hahaha,,,
Pork slices: Fuding's specialty snack - Pork slices
Pork slices are a famous specialty snack in the small town of Fuding. Everyone who comes to Fuding as a guest must try Fuding Pork slices. The whole process of making meat slices is done by hand.
For example, "Pork slices" are made of sweet potatoes, so they are named "Liu Liu" because they are "slippery" and want to exercise the flexibility of the tongue. , then eat it!
Pork sliced ??cake soup: first put the minced meat into the pot and cook it, then cut Fuding’s unique nine-layer cake (a type of rice cake) into small strips and put it in Cook for a while. In this way, the meat flavor penetrates into the kway teow, and the aroma of the kway teow is also absorbed by the meat slices. Add a little chili and rice vinegar to make it delicious and refreshing. The meat slices are tough and crispy, and the rice cake is soft and soft. A unique flavor
When we talk about meat slices, we have to talk about fish fillets.
Since we talk about meat slices and fish fillets, of course we cannot leave out our most awesome "beef balls" ,
Fried rice noodles: When it comes to authenticity, the fried rice noodles from Fuding store are the most authentic. When fried, it feels a little burnt but not burnt. This kind of rice noodles When eating, it should be QQ, and it should be smooth. There are many more, go and see for yourself
What specialties are good in Fuding? I want to buy some for friends.
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Chicken wings, duck feet, white tea, betel nut and taro
What are the specialties of Fuding
Fuding white tea, betel nut and taro, four-season pomelo, and fish fillets. . Meatballs.
What are the special snacks in Fuding?
Red turtle is a snack made of steamed glutinous rice flour and mixed with red food dye. The filling of the red turtle is made from dried and fried pea flour (add a little flour) and brown sugar, steamed and kneaded into a ball, then rolled into long strips, and finally cut into pieces with a knife and rolled into rounds. After wrapping the skin and stuffing, put it into a mold carved from teak wood, stamp it into a "turtle" shape, steam it in a steamer, use pomelo leaves as a base, and place it on bamboo. Fry it up and let it dry.
Wonton, commonly known as (Bianrou, Bianshi): The days of studying abroad are not difficult. Going to class and hanging out in the library is quite fulfilling. It’s just that I can’t accept food from a foreign country, which makes me miss the snacks from my hometown every time. My hometown, Fuding, is surrounded by mountains and rivers, with unique scenery and beautiful people. The snacks in my hometown also pay attention to "beautiful taste and beautiful appearance". The flat pork from my hometown is a handicraft, as small and delicate as white roses with newly bloomed buds. It is served in a white porcelain bowl and floats in the clear broth decorated with green onions. The fragrance is rich and makes people salivate. Once you taste it, the soup is delicious and delicious. The flat meat is filled with lots of stuffing and has a thin skin. It is no exaggeration to say that the skin is "as thin as a cicada's wing". You must know that rolling out the skin requires a special skill and a lot of hard work. The dough made from fine potato starch needs to be kneaded, kneaded, pressed and rolled thousands of times by masters before it becomes a large sheet of dough that is only half a millimeter thick. Finally, cut the stacked layers of skin into evenly thin square slices like cutting a rough-edged book. Take out a piece of yellow and flick the light, and the light will penetrate the dough, revealing a fresh and moist pink color. After the dough is rolled out and set aside, it's time to chop the filling. The stuffing of the flat pork is carefully selected. It uses lean meat, dried shrimps, mixed with pepper and other seasonings and is finely chopped. It does not need to be minced with a meat grinder, so as to achieve the authentic feeling of meat connected with tendons. After mincing the meat filling, use a small bamboo skewer to pick out a little bit and wrap it in the thin dough. With such skillful techniques, the pink and white flat meat falls neatly on the big bamboo plaque next to it. It is indeed a pleasure to eat the steaming hot flat meat and watch the chef's performance. The Bianrou restaurant in my hometown also has its own time-honored brand, named after its founder, which is called "Bianrouxia". The flat pork made at that old restaurant has great flavor. When I was at home, I was in high spirits. On winter nights, I would often invite a few friends to ride a bicycle for half an hour, just to eat that bowl of flat meat.
Under the orange light, the store is filled with alluring fragrance and hazy heat. Eating delicious flat meat, chatting and laughing with friends, both body and mind are warm.
Fuding betel nut taro: formerly known as "Mountain Taro", it is one of Fuding's traditional specialties. There are many ways to cook betel nut taro. When making snacks, wash them, cut them into pieces, soak them in boiling water and cook them. After taking it out of the pot, peel it, grind the cooked taro into a paste, add dry potato starch in a ratio of 3:1, and mix evenly to make a cake crust. Those who like salty food can use pork and mushrooms as fillings to make salty taro cakes; those who like sweet food can use fried peanuts, fried sesame seeds and sugar as fillings to make sweet taro cakes. If you like it crispy, place it in an oil pan and fry until cooked; if you like it soft, place banana leaves on the bottom and put it in a steamer to steam until cooked. The existing areca nut and taro powder products are mixed with cooking oil, sugar, peanuts, sesame seeds, etc., stirred over a slow fire for a while and then served. It is a state banquet food at the Great Hall of the People.
Taro puree: There are two famous local products in my hometown, one is the four-season pomelo, and the other is the Piedmont betel nut taro. The piedmont is located on the bank of the Tongjiang River, with sandy soil and abundant water. The taro grown here is large and resembles the betel nut that Taiwanese people chew with yellow teeth, hence the name. This kind of taro has a particularly fragrant and glutinous taste. When it is steamed and peeled, the purple flesh is revealed. It is hot and fragrant. The meat is very crispy and delicate. Old people with bad teeth like to eat the crispy taro pieces dipped in sugar. I used to eat it a lot when I was a kid, and now it seems to leave a lasting fragrance on my lips and teeth. People in my hometown seem to prefer making taro into sweet and delicious taro paste. In the past, this was an indispensable dessert at people's banquets. Grind the taro cubes into purple taro paste, add sugar powder, cinnamon powder, lard, and knead into a ball. Then take a bowl-shaped mold and put chopped walnuts, red and green melons, candied dates and other candied fruits on the bottom. Then fill it with taro paste, flatten it, and steam it for about ten minutes. Take it out, pour it on a flat white porcelain plate, and tap it gently. The taro paste will come out of the mold and have a beautiful hemispherical shape. The lavender hemisphere is embedded with five-color candied fruits, exuding the fresh scent of osmanthus, and topped with a spoonful of green onion oil. The taste is so delicious that it can make people bite the back of the tongue. Many people from their hometown living abroad look forward to tasting the taro paste from their hometown again when they return home. At the beginning of the year, my aunt from Shanghai returned home, along with her sister who lives in Australia. Her father hosted a banquet for them and the table was full of delicious food, but they were particularly fond of the crystal taro paste and couldn't stop eating it. The taste of my hometown is unforgettable! Maybe they are just like me...
What are the local specialties of Fuzhou
Jasmine tea, Fu oranges, Big World olives, noodles, Fish balls, meat floss, etc. are all good, especially Big World Olives. Many girls like this food. If you have the chance, you can buy something to take home and try. It should be liked by many people. Fuzhou Kaishi.com, which contains many Fuzhou gourmet restaurants and Fuzhou food information, specialties and so on! You can go and see if you have time
What local products are produced in Fujian?
The local specialties of Fujian are as follows:
1. Fuzhou specialties: Shoushan stone, olives, oranges, longan, Fujian ginger, hibiscus plum, jasmine tea, bodiless lacquerware, wood paintings, wood carvings , paper umbrellas, shell carvings, porcelain, etc.
2. Quanzhou specialties: various fruits, famous trees and flowers, Dehua porcelain, Hui'an stone carvings, Anxi Oolong tea (Anxi Tieguanyin), Lao Fan Zhiwanying Divine Comedy, Yongchun Old Vinegar, Yuanhetang Preserved fruits, Quanzhou puppet heads, Yongchun lacquer baskets, artificial flowers, etc.
3. Zhangzhou specialties: Zhangzhou’s “Three Famous Flowers” ??such as narcissus, camellia, and orchid, and “Six Famous Fruits” such as tangerine, lychee, Tianbao banana, longan, Pinghe pomelo, and pineapple; and Various dried seafood, eight-treasure ink pads, pearl lacquer painting decorative panels, Zhangzhou puppet show, etc.
4. Xiamen specialties: various subtropical fruits, pies, fish skin peanuts, bodhi balls, Qingjin fruit, Xiamen bead embroidery, lacquer thread carving, Xiamen colored sculptures, Xiamen porcelain sculptures, mushroom meat paste, Xiamen medicinal wine, dried seafood, etc. Nanping's specialties: rich in dried bamboo shoots, mushrooms, Wuyi rock tea, Jianou salted duck, Jianou light cake, Jianou chestnut, Jianlian lotus, Jianou Beiyuan tribute tea, northern Fujian citrus, Pucheng osmanthus, jujube cake, root carvings, bamboo Wooden handicrafts, Zhenghe Kungfu tea, Jianzhan, Trichosanthes chinensis, Ganoderma lucidum, Nanfu batteries, etc.
5. Putian specialties: lychees, longan, Jinsha barley, Xianyou preserved eggs, Xianyou sugar cane, flat food, braised pork, Putian Lu noodles, sea cakes, Xinghua rice noodles, lacquered wooden bowls, Xianyou Wood carving etc.
6. Longyan specialties: Western Fujian Badagan series, river chicken, mountain shelduck, peanuts, etc.
7. Sanming specialties: red mushrooms, bamboo fungus, dried bamboo shoots, basswood mushrooms, white fungus and other edible fungi, Shaxian snacks, Shaxian Zhenghu salted duck, Yongan snacks, Mingxi dried meat, especially Xiguanqian kumquat, Ninghua dried mice, Jianglelei tea, Jianning lotus seeds, Datian bone snack series, etc.
8. Ningde specialties: Shouning’s sweet potato buttons (pink buttons) and flower mushrooms, Jiaocheng’s hibiscus plums, Gutian edible fungi, Fu’an’s Jiguang cake, bamboo weaving, tea, red yeast rice, Fuding Betel nut taro, Senki four-season pomelo, etc.
Specialties of Ningde, Fujian
Specialties of Ningde, Fujian: Four Seasons Pomelo, Fuding County’s specialty, Younaigutian, Pingnan County’s specialty, late-ripening lychee, abundant in Xiapu, Ningde, Fu’an and other coastal counties, longan and persimmon Hibiscus plum, a specialty of Marukoda County, is a specialty of Fu'an, Xiapu and other counties (cities). Kiwi fruit is produced in mountainous counties in Pingnan and Shouning. Peach is abundant in Fu'an, Gutian and other counties (cities).
Which local specialty store in Fuding is the most famous and has the best products? Does anyone know?
Fudingzhuang Local Specialty Store has many products and is an old store that has been open for more than ten years. It's under the big TV at the traffic light in Fuding. When my friend came home last time, I took him to that store to buy it, and the price was cheaper! The boss is a nice person