Fujian Food Fuzhou food culture has a long history and a long history, with strong local characteristics of southern China. In particular, Fuzhou cuisine is famous for its delicacies from the mountains and seas. It is unique in the culinary world and has become the main body of Fujian cuisine, one of the eight major cuisines in the country. Therefore, it is known as "Fuzhou cuisine is fragrant all over the world and the food culture has been passed down through the ages." The high-end Fuzhou cuisine includes the Manchu-Han banquet, shark's fin banquet, sea cucumber banquet, bird's nest banquet, fish lips banquet, Buddha Tiaoqiang, etc. of the Fujian cuisine. Among them, the most famous and well-known at home and abroad is "Buddha Tiaoqiang", which is listed as the "chief dish" of Fujian cuisine. ". Fujian cuisine is often listed as one of the state banquets, and it has entertained Prince Sihanouk, President Reagan, Queen Elizabeth and other domestic and foreign guests. Fuzhou's specialty snacks include fish balls, flat meat swallows, shrimp cakes, oyster cakes, light cakes, dingbian paste, Yu Kueh, spring rolls, fried noodles, Fuzhou noodles and more than dozens of kinds, which are very popular among the general public and tourists. . In recent years, Fuzhou has also introduced famous dishes from seven other cuisines, including Sichuan cuisine, Cantonese cuisine, Beijing cuisine, Zhejiang cuisine, Jiangsu cuisine, Western food, and Western pastries, making the catering industry a flourishing scene with stars shining over the moon. It is known as "A paradise for gourmets". Fujian's medicated diet is based on the principles of traditional Chinese medicine and uses the principle that medicine and food come from the same origin and flow. It is a scientific diet that cures diseases and strengthens the body without illness. It is suitable for both women and children. It has medicinal power but no medicinal taste. . Medicinal diet, it first talks about diet, which is based on food. According to the theory of health preservation and Qi replenishment of traditional Chinese medicine, it pays attention to the vitality and veins of a person, that is, the vitality is strong and the veins are unblocked. Sun Simiao, a medical scientist in the Tang Dynasty, pointed out in the book "Qianjin Prescription" that as a doctor, you should adjust the source of the disease, know what is causing it, treat it with food, and then prescribe medicine if the disease cannot be cured by food therapy. This has clearly proposed the treatment of "diet therapy". After being passed down from generation to generation, medicated diet has become more perfect from theory to practice. In terms of specific production, in addition to paying attention to color, aroma, taste, shape, and utensils, special attention is also paid to the "tonifying" effect, which makes it even more popular among tourists at home and abroad. Now, many tourist hotels in Fujian have begun to operate medicated meals. For example, the Lujiang Hotel in Xiamen has a restaurant specializing in medicated meals. It adopts the traditional dietary therapy principles of traditional Chinese medicine, combines modern medical science and technology theory with Chinese cooking techniques, and organically combines them on the basis of nutritional science. , under the guidance of Xiamen's famous TCM experts, and using the same ingredients with the chefs, we cook famous medicinal dishes, including "Wolfberry Open-side Shrimp", "Dangzao Braised Mountain Deer", "Spicy and Sour Abalone Soup", "Crispy Shrimp Cake", "Braised River Eel with Angelica Sinensis", "Stewed River Soft Turtle with Winter Insect", etc. It has curative effect, has no medicinal taste, and is also equipped with valuable tonics. It has the functions of anti-aging, prolonging life, improving immune function, enhancing human vitality and energy. It conforms to the food nutrition principle of "eating in moderation and harmonizing the five flavors" to make the human body's yin and yang Flat and thin, with a healthy body. After tasting the medicinal food of this delicious delicacy, the tourists were filled with admiration and left an inscription: "Appreciation of the delicious food in Lujiang Hotel, looking at my hometown from the north to the sky, and the national affairs of our country for thousands of years, we work together to take care of it." It can be seen that the medicinal food follows the trend. The development of tourism in Fujian has gradually entered thousands of households and spread to the world. Snake Feast in Fujian Some famous restaurants and restaurants in Fujian often introduce delicious recipes using delicacies from the mountains and sea as raw materials. For example, dishes made from dogs, snakes, horseshoe crabs, turtles, etc. are cooked to attract tourists. Wuyi Mountain, known as the "Kingdom of Snakes", has long been famous at home and abroad for its Sheyan, attracting countless "diet therapy" tourists. As we all know, there are 26 genera and five families of snakes living in Wuyi Mountain. Biologists and chefs cook delicious snake dishes based on the different amino acid compositions of various types of snakes, including dragon and phoenix soup, dragon-tiger fight, fried dragon steak, fried dragon egg, yellow dragon beads, dragon playing in the water, etc. , the famous and popular snake dish, with snake sauce as condiment and snake wine, it becomes a delicious snake feast. There is also the famous dish "Dragon, Tiger and Phoenix Fighting" with noodles made from snakes, cats and chickens as the main raw materials; "Snake Soup" made from shredded snake meat, shredded chicken, mushrooms, fresh bamboo shoots, etc., has a fragrant aroma. Overflowing. These two kinds of snake dishes are indispensable famous dishes in big banquets. Fujian's snacks There are many kinds of snacks in Fujian. Snack shops and food stalls scattered all over the country often gather into food markets with local snacks. Every day when the morning light dews, it opens for business, and customers come in droves. The various exquisite foods, fragrant in color and taste, are very tempting. Famous snacks from various places mainly include: Fuzhou's Qingming fruit, mung bean fruit, Quanzhen fish balls, swallow skin, etc.; the seafood snacks in southern Fujian are mostly made from various seafood treasures on the coastal shoals, and are carefully cooked and prepared. It is served with unique sweet, sour, salty, fragrant, spicy and other ingredients, which is a delicacy, such as bamboo shoot jelly, fried oysters, blanched snails, horseshoe crabs, etc., which are all popular among tourists at home and abroad. , famous far and wide. In addition, famous snacks from various places in southern Fujian include Xiamen’s Qinglan pie, fish skin peanuts, canned mushroom meat sauce, peanut cakes, etc.; Quanzhou’s meat dumplings, Shenhu water balls, Yuanxiao balls, Shishi sweet fruit, and Anhai oranges. Red cakes, halal beef pot stickers, etc.; Zhangzhou’s hand-grilled noodles, five-spice rolls, etc.; Sanming’s smoked duck, egg custard, fern beard buns, sesame salty cakes, etc.; Nanzheng’s sage jelly, bitter locust cake, rat koji fruit, etc. ; Longyan’s white-chopped river chicken, salted peanuts, and Jiupin Shabu-shabu, etc.; and the eight dried bean curds in western Fujian (Changting dried tofu, Liancheng sweet potato, Yongding dried vegetable, Shanghang dried radish, Wuping dried pig gallbladder, and Ninghua rat) Dried, Mingxi dried meat, Yongan dried bamboo shoots); Ningde’s konjac, areca taro, etc.; Putian’s Mazu cake, Xinghua powder, etc.

These snacks are all sweet and salty, with suitable meat and vegetarian options. They blend the flavors of various provinces and form a unique system. They have been recognized by tourists as unique snacks with Fujian characteristics and are deeply loved by tourists at home and abroad. Welcomed. The Eight Great Gans of Western Fujian The Eight Great Gans of Western Fujian - Changting Dried Tofu Changting Dried Tofu "Chinese tofu is also very delicious, the best in the world." This is the last sentence of "Superfluous Words" written by Qu Qiubai while in Changting Prison. One sentence. Qu Qiubai's praise for tofu is related to the fact that he often ate Changting tofu in prison. According to "Tianlu Shiyu" records, tofu was first created by the warlocks of Liu An, King of Huainan in the Western Han Dynasty (79-122 BC), and it has a history of more than 2,000 years. Changting dried tofu began in the Kaiyuan period of the Tang Dynasty and has a history of more than 1,200 years. The method of making Changting tofu is different from other regions. It uses physalis as a medium. When making it, the heat is properly controlled. Use a large gourd to hold the physalis and slowly pour it into the soy milk to slowly coagulate the tofu, and then filter and press it. Therefore, Changting tofu is tender and delicious, neither sour nor bitter. Various foods made with it, such as Dongpo tofu, Yongdoufu, Yinhebao, tofu dumplings, Shengjiman balls, Huizhou balls, etc., have unique flavors and can be eaten for a long time. . Changting dried tofu, which ranks first among the eight bean curds in Tingzhou, is famous both at home and abroad for its fine production, exquisite ingredients, unique flavor, and delicious taste. At that time, Zhu Liangzu, the general of Zhu Yuanzhang in the Ming Dynasty, led his troops to Tingzhou and praised Changting's dried tofu after eating it. At the end of the Qing Dynasty, after Qiu Hongde, the commander-in-chief of Zuoying in Tingzhou, was transferred to Taiwan and promoted to Qianzong, he missed the flavor of dried tofu in his hometown, so he wrote and remitted travel expenses to a relative in Hetian who was good at making dried tofu, asking him to go to Taiwan to specialize in making dried tofu. There are many quaint and beautiful villages in Changting located in the lofty mountains. "Thousands of miles away orioles are singing, the green is reflected in red, and the water village is surrounded by wine flags." Regardless of the size of the village, there must be a small shop that sells dried tofu and wine. Local simple farmers, mushroom drinkers from Zhejiang, old gold diggers from Jiangxi, and tourists from all over the world all like to buy a bowl of rice wine and buy a piece of dried tofu to drink and chew slowly after taking a break in the hotel. Dried tofu is fragrant, salty, sweet and tough, which is memorable. Badagan in Western Fujian - Shanghang Dried Radish Shanghang Dried Radish Shanghang Dried Radish enjoyed a high reputation as early as the early Ming Dynasty and has a history of more than 500 years. Shanghang is the main radish producing area in western Fujian. The radish produced in Shuinan, Zhangtan and Tupu areas near the city suburbs are red and white, and are tender, crisp and sweet. The dried radish processed in this way is golden in color, tender in skin and crisp in meat, and has a sweet and delicious flavor. It can be stir-fried, stewed, deep-fried, or soaked and lightened before being added with sugar and sour vinegar as a cold dish for banquets. Therefore, historical records record that it is "best-selling in Fujian and Guangdong". The production of dried radish is usually carried out around the winter solstice and requires three processes of "sunning, pickling and hiding". Pull out the radish, wash it, dry it slightly and put it into a large wooden barrel. Add one layer of radish and one layer of salt. Cover it with a layer of salt and cover it with a large stone. After a week, take it out to dry, rub off the water and dry it again until it is squeezed. Until the water comes out. Then filter the salt water in the barrel and boil it, pour in the dried radish and soak it, rub it again while it is hot, squeeze out the salt water and dry it in the sun. When it turns golden brown, put the dried radish into a clean urn and press it. After solidification, seal it with yellow mud and take it out after half a year. In this way, it becomes Shanghang dried radish with unique flavor. Badagan in Western Fujian - Liancheng Dried Sweet Potatoes Liancheng Dried Sweet Potatoes Dried sweet potatoes are found in every county in western Fujian, but Liancheng dried sweet potatoes are famous for their unique raw materials and production methods. It is made from red sweet potatoes cultivated in Getian, Gechuan, Jiele, Daping, Liwu, Hongshan and other places, so it is also called dried red sweet potato. The soil in these villages is soft, the pH is moderate, and the climate is suitable, which is very suitable for the growth of this red sweet potato. This kind of dried sweet potato retains its natural color and quality, with a yellowish-red color, a fragrant and sweet taste, a soft and chewy texture, and a high content of glucose and vitamins A and B. The production method is generally to steam and peel the whole sweet potato, then press and bake it. It can be kept for several years after being made. It can be eaten as a snack or cut into small pieces, mixed with flour, eggs, spices, deep-fried and then dipped in rock sugar powder as a famous dish for banquets. Therefore, Liancheng dried sweet potatoes are indeed a good gift for relatives and friends. The eight dried vegetables in western Fujian - Yongding dried vegetables Yongding dried vegetables Yongding dried vegetables has a history of more than 400 years. It is not only famous inside and outside the province, but also very influential among overseas Chinese in Nanyang. When Hu Wenhu, the "King of Tiger Balm", lived in Nanyang, he often asked people to bring dried vegetables from his hometown. There are two types of dried vegetables in Yongding: dried beet and dried pickled cabbage. Dried beets are dark and shiny in color, and taste sweet and delicious. When making it, first wash the fresh mustard greens and dry them in the sun for 1-2 days until the leaves are soft, then fumigate them in a steamer, steam them and then dry them, and then dry them and steam them again. Repeat this for more than three times, which is the so-called "three steaming and three drying" . Some finely processed ones need to be steamed and dried seven times. Dried sauerkraut is yellow-brown in color and tastes sour and sweet. When making it, first wash the fresh mustard greens, then dry them in the sun and chop them into pieces. Add salt and rub them into the urn to make them sour. After about a week, take them out, simmer and dry them in the sun, then fumigate them in a steamer, steam them in the sun, dry them in the sun, and steam them again. Store after steaming and drying for more than two times. Yongding dried vegetables are delicious when fried, stewed, steamed or boiled with meat. Western Fujian Badagan - Wuping Dried Pork Bile Wuping Dried Pork Bile Wuping Dried Pork Bile is purple-brown in color, fragrant and slightly sweet, and is a famous cold dish at banquets. It contains a variety of nutrients such as sugars and vitamins, and has the effects of promoting body fluids, strengthening the stomach, cooling and detoxifying. When eating, just steam it, apply a layer of sesame oil on it while it's hot, cut it into thin slices after it's cooled, and mix with a little garlic slices, it will be fragrant and full of flavor. Local people often use it as a treat for guests and friends and as a gift for relatives and friends. Compatriots from Hong Kong, Macao and overseas Chinese especially like this hometown flavor.

Wuping pig gallbladder is made with exquisite craftsmanship, many processes and strong seasonality. It has to go through seven processes: washing, ingredients, pickling, drying, flattening, shaping and inspection. Choose fresh dark brown "glutinous rice pork liver", remove the pig gallbladder, soak the whole thing in a certain concentration of salt water, add appropriate five-spice powder, sorghum wine, star anise and other ingredients. After the bile has penetrated the liver, remove it and hang it to dry. , plastic surgery every 2-3 days. The pig gallbladder made in this way has beautiful appearance, well-proportioned color, and good taste and quality. Every year in late autumn and early winter, the weather is fine and it is a good season for pig bile production. Western Fujian Badagan - Ninghua Dried Rat Ninghua Dried Rat Ninghua Dried Rat Ninghua Dried Rat is actually dried voles and is made from artificially caught voles. According to "Cihai": "Vole, Mammalia, Hamsteridae. The hair is generally dark gray brown, and some are sandy yellow. It lives by digging in the soil, which is harmful to crops." Ninghua is a mountainous agricultural county with wide fields, so voles many. Every winter is the best time for farmers in Ninghua to hunt rats, especially after the beginning of winter, which is the peak season for rat hunting. The method of catching mice is simple, and most people use "bamboo tube mousetraps". Every evening, people carry mousetraps on their backs and use rice or rice as bait to look for rat trails in fields and mountains. Whenever they encounter a rat trail or a rat hole, they put a mousetrap on it and wait to collect it early the next morning. The capture rate is generally around 3/10. In case of frosty weather, the capture rate can be as high as 5/10 or more. When the rat-catching season comes, teenagers still take rat-catching as a kind of fun. Therefore, there are especially many teenagers who engage in rat-catching. The processing method of dried field mice is to first remove the hair. The captured mice are either steamed with hot water in a pot or baked in hot firewood ash. As long as the heat is controlled properly, all the mouse hair can be plucked out. Next, perform a laparotomy to remove the intestines and wash them clean with water. Finally, it is smoked and roasted with chaff or rice bran until it turns into a yellow sauce. Dried field mice are not only delicious, but also high in protein and nutritious. It especially has the function of tonifying the kidneys and has a significant effect on frequent urination or bedwetting in children, so it has certain medicinal value. Since the local people generally like to eat dried rats, there has always been a saying that "the price of dried rat pork is high". When winter comes, almost everyone enjoys eating dried rats. Most of the cooking methods are to stir-fry and eat with pork and winter bamboo shoots, garlic, ginger, water and wine. Especially those who love drinking, regard it as a top quality wine pairing. Badagan in Western Fujian - Mingxi Dried Pork Mingxi Dried Mingxi Dried Pork Mingxi Dried Pork is made from lean beef dipped in soy sauce made from flour, with ingredients such as cloves, fennel, cinnamon, sugar, etc., and cooked for about a week. Hang it in a ventilated place to dry, and then put it in the oven to smoke. After it is made, it has good color, aroma and taste. It is tough and easy to chew. It has a sweet taste and endless taste. In addition to dried meat, there is also meat floss, which looks light yellow and loose on the surface like wild rice. It is fragrant and sweet in the mouth. It is a delicacy to go with meals. It was listed as a tribute to Beijing in the Qing Dynasty.