In fact, dried rat is one of the eight specialties in western Fujian. Other specialties include Liancheng Dried Sweet Potato, Wuping Dried Pig Gallbladder, Mingxi Dried Meat, Ninghua Dried Rat, Shanghang Dried Radish, Yongding Dried Vegetable, Liu Qing Dried Bamboo Shoot and Changting Dried Tofu.
Among the eight dried fruits, it is obvious that Ninghua's dried mice are particularly eye-catching.
Dried mice is also a delicious food with a long history. Of course, the mice that Hakkas eat are actually not house mice, but voles that are active in the fields. They are nutritious and delicious. After beginning of winter every year, voles get fatter and fatter, which is a good season to catch mice and eat them.
Dry mice in Ninghua are often smoked and baked with rice bran, which is golden yellow. It is a delicious wine after frying in oil pan.
In fact, it's not only Fujian people and Guangdong people who eat rats. Hakka people in Taiwan Province Province still have the habit of eating voles, which is called "the meat of mountains and rivers" and regarded as a great tonic.
Zhou Jun often went to western Fujian on business when he was young. In addition to falling in love with dried mice, it is said that it is a normal bacon flavor and can be fried with winter bamboo shoots. It is generally easy to imagine rabbit meat, which is fragrant and chewy, and quite delicious.
In the eyes of petty bourgeoisie, Ninghua is really a place with strong food culture. In addition to dried mice, there are raw fish-yes, it is the Ninghua version of "sashimi". The key is not to bleed in advance. The blood of the fish was dried with a clean towel, and the owner quickly cut the knife, and the fish became a transparent sheet. The sliced fish fillets are as red as rouge and snowy in Bai Rubing, which makes people's forefinger move greatly.
The key is to eat this raw fish. Ninghua locals like to drink high-alcohol to match it. A bite of white wine, a bite of sashimi, the sweetness of fish fillets and the spicy taste of white wine are endless in the mouth, and people who like to eat are hooked up.
In addition, I suggest you try Wuping dried pig bile, which can be regarded as an advanced appetizer in Hakka dialect.
It is a good season to produce dried pig bile in late autumn and early winter every year.
Fresh dark brown "glutinous rice pig liver" is completely soaked in a certain concentration of salt water without removing pig bile, and appropriate ingredients such as spiced powder, sorghum wine and star anise are added. After bile permeates the liver, pick it up and hang it in the sun, and rebuild it every 2-3 days.
Dried pig bile is well-made, with many processes and strong seasonality. It goes through seven processes: cleaning, batching, pickling, drying, pressing, forming and inspection. Therefore, it is also a rare special food. If you have a chance to pass by Hu Jian, remember to try it!
Eight famous dried foods in western Fujian are delicious, but Ninghua dried mice is not acceptable to everyone.
Let's take a look at what western Fujian is.
Minxi refers to the western part of Longyan City and Sanming City in Fujian Province, including Shanghang, Yongding, Liancheng, Wuping, Changting, Liu Qing, Ninghua and Mingxi. Previously, these eight counties were all under the jurisdiction of Tingzhou government, and they were all in western Fujian, so they were called western Fujian.
Eight major projects in western Fujian include: Changting Dried Tofu, Liancheng Dried Sweet Potato, Wuping Dried Pig Gallbladder, Shanghang Dried Radish, Yongding Dried Vegetable, Mingxi Dried Meat, Ninghua Dried Mouse and Liu Qing Dried Bamboo Shoots. It is a long-standing local specialty. It tastes good and has obvious local characteristics. However, many people can't accept Ninghua dried mice.
"West Fujian" should be "Tingzhou", which belongs to Fujian. Eight kinds of dry food are good for killing time. The key is that there is a kind of dry food in it, which I dare not look at. It is called "dried mouse" and I dare not eat it!
Eight main tasks are also introduced, including:
Liancheng dried sweet potato
Why is Liancheng dried sweet potato? Liancheng dried sweet potato is famous for its unique raw materials and production technology.
Mingxi dried meat
Minxi dried meat is made of refined beef, pickled with spices such as clove, fennel and sugar, dried in a ventilated place for a week, and then smoked in the oven. The entrance is fragrant and sweet!
Ninghua dried mouse
Qingxi dried bamboo shoots
Liu Qing dried bamboo shoots are made of golden-colored dried bamboo shoots. It is indispensable for many hotel dishes.
Shanghang dried radish
Wuping dried pork gall
Yongding dried vegetables
Changting dried bean curd (my favorite)
The area located in the west of Fujian Province and the west bank of Taiwan Strait, commonly known as Minxi, is also part of the jurisdiction of Longyan and Sanming. There are many special foods with unique flavor in western Fujian, among which Liancheng Dried Sweet Potato, Wuping Dried Pig Gallbladder, Mingxi Dried Meat, Ninghua Dried Mouse, Shanghang Dried Radish, Yongding Dried Vegetable, Liu Qing Dried Bamboo Shoots and Changting Dried Bean Curd are famous local specialties in western Fujian, commonly known as "Eight Dried in Western Fujian".
I. Liancheng Dried Sweet Potato
Liancheng County, Fujian Province is a famous "hometown of dried sweet potatoes with red hearts". Liancheng dried sweet potato has a history of 200-300 years, and was deeply loved by Empress Dowager Cixi as a tribute in the Qing Dynasty. The chef of the Qing Palace once made Liancheng red-hearted sweet potato a famous dish at the official banquet, which won unanimous praise from the harem.
The rural soil in Liancheng County is moderate in acid and alkali, soft and suitable, which is very suitable for the growth of red-heart sweet potatoes cultivated locally. Steamed sweet potatoes with red hearts are peeled, then pressed and baked to make dried sweet potatoes. The finished product is light yellow in color, soft and tough in texture, sweet in taste, and will not deteriorate after being stored for several years. They are nutritious and contain high glucose and vitamins A and B. They can be used as snacks, processed into famous banquet dishes and even better as gifts for relatives and friends.
Second, Wuping pig bile dry
According to legend, at the end of the Qing Dynasty, scholars from various counties in western Fujian gathered in pubs to recite poems about wine, and everyone took out their hometown specialties to accompany the wine. The dried pig bile brought by a scholar named Zhong in Wuping has a strong smell, delicious taste and a long aftertaste, which has been appreciated by many scholars. Other diners were also attracted by the fragrance and asked what this dish was. The reputation of Wuping dried pig bile spread like wildfire and became a special food exported to Southeast Asian countries.
The best season for making dried pig bile is after the winter solstice. Soak fresh "glutinous rice pig liver" and pig bile in salt water with spices such as spiced and white wine, then take them out and dry them flat, and reshape them every 2-3 days to ensure the beauty of the finished product. When eating, first steam the whole pig bile liver, then cut it into thin slices and mix it with seasoning, and the aroma suddenly overflows. Wuping pig bile liver contains a variety of sugars and vitamins, which has the effects of promoting fluid production, invigorating stomach, cooling and detoxifying.
Third, Mingxi dried meat.
Mingxi dried meat is a Hakka-style food with color, aroma, taste and shape. It has ancient technology and unique flavor, and has a history of hundreds of years. To make dried meat, the thin hind legs of rural pigs should be sliced and pickled with special sauce, then taken out and hung in a ventilated place to dry, and finally placed on bamboo pieces and slowly roasted with charcoal fire to the finished product. Mingxi Dried Meat has a unique reddish brown color, with a slight luster and transparency, which gives off the natural aroma of pork roasting. The population is both tough and easy to chew, and the mellow red yeast flavor and salty and slightly sweet spicy taste make people want to stop and have endless aftertaste.
Fourth, Ninghua dried mice.
Fujian Ning belongs to a mountainous agricultural county, with vast fields and many voles that harm crops. Although catching voles is a long-term action to protect farmland, it is impossible to verify when voles are made into delicious mice. It is said that it has a history of hundreds of years.
When winter comes every year, people carry mousetraps on their backs, use bait to catch mice in fields and hillsides, and then process, steam and bake them into dried mice. When eating, they are often served with pork, winter bamboo shoots and fried with garlic, ginger, water wine and other seasonings. Dry vole is rich in protein, which has the effect of tonifying kidney, and has a significant effect on frequent urination or bed wetting in children. Because local people like to eat dried mice, there is a saying that "dried pork matches the price of mice", especially for people who like to drink, which is regarded as the top grade of wine.
Five, dried radish in Shanghang
Shanghang dried radish was famous as early as the early Ming Dynasty, with a history of 500 to 600 years. It has always been famous for its golden color, tender skin and crisp meat, crispy and delicious taste, and has the effects of digestion, sobering up and detoxification. Whether it is cold, fried or braised, it is very crisp. It was recorded as a "best seller in Fujian and Guangdong" in Historical Records.
According to the traditional production, Shanghang radish thousand has to go through three processes of "drying, salting and storing", which takes a long time and the production date is around winter. First, dry the best radish a little, then put it in a wooden bucket, stack it layer by layer and sprinkle with salt, press a big stone to seal it for a week, then take it out and dry it until the water can't be squeezed out. Then, filter and boil the salt water in the vat, pour in the dried radish, soak and knead it while it is hot, then squeeze out the salt water and continue to dry. After the dried radish turns golden yellow, put it into a clean urn for compaction, seal it with yellow mud and take it out after half a year. Eat a unique and delicious dried radish, and you will feel that it is worthwhile to wait more.
Six, Yongding dried vegetables
Yongding dried vegetables are said to have a history of more than 400 years, which can be divided into two types: dried beet and pickled cabbage, both made of fresh mustard: dried beet is black and shiny in color, rich and attractive in aroma, sweet and delicious in taste; Dried sauerkraut is yellowish brown, sour and sweet, and it is very appetizing.
There are several ways to make Yongding dried vegetables. The most commonly used method is "three steaming and three drying": clean fresh mustard, dry it for 1~2 days until the leaves are tender, then steam it in a steamer, then dry it, steam it again after drying, and repeat it for more than three times. The production of dried vegetables even needs to be steamed seven times. Traditional dishes such as Dongpo braised pork and cooked tofu made from it are better than one in shape, color and taste.
Seven, wash dried bamboo shoots
There are many bamboo mountains in Qingliu County, Fujian Province. The local "Fujian dried bamboo shoots" are made of newly broken bamboo shoots and are famous for their crispness, tenderness and sweetness. As early as the Ming and Qing Dynasties, they were listed as tributes to Beijing, and now they are well-known at home and abroad and become the first choice for many famous dishes, dried bamboo shoots.
Clean dried bamboo shoots are made from bamboo by shelling, cooking, tabletting, drying and molding. The finished product is golden in color, crisp and tender in meat, and full of fragrance, so people give it the reputation of "Yulan Tablet". This dish has not only become a famous dish for inviting guests, but also a good gift for relatives and friends. Therefore, there is a local folk saying that "the guest closes the door, the table is full, there is no magnolia slice, and the taste is not fragrant".
Eight, Changting dried bean curd
Changting dried bean curd is the oldest of the eight major projects in western Fujian, which started in the Kaiyuan period of the Tang Dynasty and has a history of 1200 years. The method of making Changting tofu is very special. Slowly pour the sour tofu water into the soybean milk, so that the tofu brain will coagulate slowly, and then filter. Tofu made by this method is fresh, tender and delicious for a long time, and dried tofu is also fragrant, salty, sweet and tough, which is very popular.
As the capital of Hakka, Changting County has many quaint villages in mountainous areas, and each village must have a small shop selling dried tofu and rice wine. Selling goods-a bowl of sweet rice wine and a piece of delicious dried bean curd, chewing slowly in front of green mountains and green waters, is not a pleasant thing.
"West Fujian" is the general name of "Longyan City", that is, there are now eight Hakka counties and three Sanming counties in Tingzhou, five counties in Longyan, Fujian.
Bagan in western Fujian is one of the representatives of Hakka cuisine in Fujian, including: Changting dried bean curd, Liancheng dried sweet potato, Wuping dried pork gall, Shanghang dried radish, Yongding dried vegetable, Mingxi dried meat, Ninghua dried mouse and Liu Qing dried bamboo shoots.
The taste varies from person to person, especially the dried Ninghua mouse, not everyone can enjoy it.
As a Fujian native, I don't really know what the eight major projects in western Fujian include or what they are, but I often hear it from others. Eight major projects in western Fujian include: Changting Dried Tofu, Liancheng Dried Sweet Potato, Wuping Dried Pig Gallbladder, Shanghang Dried Radish, Yongding Dried Vegetable, Mingxi Dried Meat, Ninghua Dried Mouse and Liu Qing Dried Bamboo Shoots. What's the smell? Does it taste good？ You are still welcome to visit Fujian and taste the delicious food here.
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