Famous Fujian snacks:
Minnan jietuan
fish ball
Flat throat (meat throat, flat food)
chow mein
Soy sauce noodles
Flat meat
Laohua
ginkgo
outer city wall
Oyster cake
spring roll
Fuqing guangbing
rice tofu
Glutinous rice wine
New Year cake; rice cake
rice pudding
Dingbianhu
Hand-grabbed noodles
Frozen bamboo shoots
Mel
Package Ci
Fuzhou Mingdian, a kind of stuffed fish balls, originated in the early Qing Dynasty. Most fish come from freshwater fish, eels and sharks. Chop them into minced meat, mix them with potato powder, make them into balls, and fill them with pork. After cooking in the soup, it floats and swings like stars in the sky, hence the name "Seven-Star Fish Pill".
Fuzhou fish balls are characterized by stuffing, and solid Minnan fish balls have their own flavors without stuffing. Fuzhou fish balls can be eaten all over Taiwan Province Province and Fujian Province, and there are snack bars selling Fuzhou fish balls in Tsuen Wan. Jin Mu fish balls in Fuzhou are the most authentic fish balls.
The statement of Jin Mu Fish Pills here is wrong. Jin Mu only makes meatballs, not fish balls. The authentic words of fish balls are not elegant, but old brands still have to be said, such as Yonghe.
Fuzhou custom, at the banquet, guests should "sandwich wine bags." There are fish balls in the wine bag, and now there are small fish balls without stuffing.
Flat meat swallow
Flat-fleshed swallow (short for meat swallow, flat food), a specialty of China and Fujian, is very common in Taiwan Province Province and Fujian, so it is named because it looks like a swallow. Compared with jiaozi and Wonton, it is small.
manufacturing method
Chop the fresh fish and the clean pork belly into a paste, add auxiliary materials and seasonings and mix well to make stuffing, cut the meat swallow skin into 2-inch square pieces, then hold the swallow skin with one hand and put in a proper amount of stuffing with chopsticks, close it and knead it into a dovetail shape or a periwinkle shape (also called Changchun), or steam it in a cage for 5 minutes, or pour it into a clear soup with good taste, or cook it in another pot.
Ordinary families can directly buy ready-made meat swallow skins, spread the dried meat swallow skins, spray a small amount of water to make them moist and soft, then wrap them with meat stuffing and cook them in soup.
Meat swallow skin
Swallow skin (swallow skin for short), commonly known as flat skin, is made of lean meat from pig's front and rear legs with starch and salt. It is as thin as white paper and white to the touch.
Fuzhou meat swallow skin system was founded by Wang Shitong. Wang Shitong, nicknamed Qingshui, is a native of Fuzhou. He used to be a peddler selling local products. Later, watching meat swallowing skin in Pucheng was very popular. He learned the production technology from the local master, and returned to Fuzhou in Guangxu period of Qing Dynasty, where he opened Juji Qingshui Meat Swallow Shop in front of Haiphong. In order to facilitate carrying and expand sales, he studied hard in Xuantong for three years (19 1 1) and made dried swallowskin. Since then, Fuzhou meat swallow skin has been exported to Nanyang and all over the world.
suggestion
According to legend, as early as the Jiajing period of the Ming Dynasty, there was an old man who retired from his hometown in Pucheng County, Fujian Province. He lives in a mountainous area and feels dull after eating too many delicious foods. So, his chef picked up the thin pork leg, beat it into a paste with a wooden stick, mixed with a proper amount of sweet potato powder, rolled it into small pieces as thin as paper, cut it into small pieces three inches square, wrapped it with meat, made it into a flat food, and cooked it with soup. The suggestion only felt that his mouth was slippery and crisp, and he even called "great, great" and asked what dessert it was. The chef just said "flat-fleshed swallow" because of its shape. After the flat meat swallow is cooked with duck eggs, duck eggs are homophonic with "restraining chaos" and "restraining waves" in Fuzhou dialect, which means "Taiping" and is also called "Taiping Yan".
"Taiping Banquet" is a famous local snack in Fuzhou and a festive dish in Fuzhou customs. Fuzhou people will eat "Taiping Banquet" on holidays, weddings, funerals and celebrations. When friends and relatives get together, they will also use their own "Taiping" and "Taiping", so "nothing can be done without a banquet, and nothing can be done without a banquet." Therefore, the meat swallow has become a good gift and is deeply loved by Fuzhou people, including overseas folks.
Frozen bamboo shoots
As long as you go to Xiamen, Xiamen people will definitely recommend "frozen bamboo shoots" to you because everyone lists it as the first flavor snack in Xiamen. Although "frozen bamboo shoots" are also listed as local specialty snacks in Zhangzhou, Zhangzhou and other coastal areas, they are still authentic in Haicang, Xiamen. There are three treasures in Haicang, one of which is "frozen bamboo shoots".
What makes Minnan people love "frozen bamboo shoots" so much? This kind of bamboo shoot was originally an annelid mollusk named "Starworm", which was wild in the tidal flat where salt and fresh water meet in coastal rivers. It contains gum, two or three inches long, rough in shape and dark brown. Thick as an index finger, thin as a rice straw, about the length of a thumb. It also dragged a "tail" one or two inches long and as thin as a matchstick. "Frozen bamboo shoots" are frozen products processed with it. Bamboo shoots are caught out of the sand. They are stocked for a day to spit out sundries, and then boiled in a pot. Because this thing is as high in collagen as pigskin, sticky and then put in a small bowl. After natural cooling, it solidifies into a small bowl of "bamboo shoot jelly". They are all white, the color is crystal clear, the meat is clear, the taste is delicious, soft and smooth. With the above good soy sauce, northern vinegar, sweet noodle sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded pepper, tomato slices, etc., it becomes a delicious flavor snack. There are many ways to eat bamboo shoots. In addition to making "frozen bamboo shoots", it can also be fried and cooked, and it can also be cooked with ginseng and lean meat to make a medicated diet, which has the effect of tonifying kidney and strengthening yang. Making frozen bamboo shoots is actually very simple. First soak the bamboo shoots in water, let them spit out the mud in their stomachs, then spread them on a slate to crush their stomachs, wash away the mud impurities left in their stomachs, and then add water and cook them in a pot for two or three minutes. After soaking, squeezing and boiling, finally, scooping it up and pouring it into a pre-prepared mold for cooling and molding. Once upon a time, it was not easy to freeze "frozen bamboo shoots" in hot weather. Now that you have a refrigerator, you can do it on a hot day, and you can eat "frozen bamboo shoots" all year round. The "frozen bamboo shoots" with a diameter of more than one inch and a thickness of about half an inch are sold at a wholesale price of a few cents, which is cheap and delicious. Minnan people have a song called "Wow, Frozen Bamboo Shoots" which is sung in Minnan dialect. The song sings: "Frozen bamboo shoots, frozen bamboo shoots, it is best to eat the real Hong Kong (authentic), and the feet (bottom) and cages (all) are really rare, which is unique to our hometown." "Sour, sour, mustard, coriander, chicken, duck, fish and Ruan (I) are rare. I especially love the frozen bamboo shoots in my hometown. Wow, wow, I want to make frozen bamboo shoots. " The main ingredients of frozen bamboo shoots (making 20 slices) are fresh sea bamboo shoots 500g and refined salt 10g. Accessories: 4g of balsamic vinegar, 6g of soy sauce, 0g of garlic paste10g, 3g of shredded ginger. Methods: 1. Use a stone hammer to grind the sea mud bamboo shoots continuously, and roll out all the internal organs and sundries. Put the bamboo shoots in clear water, rinse the soil of the bamboo shoots and pick them up when they are white. 2. Put the pot on fire, pour 750g of water and sea bamboo shoots into the pot, add salt, and cook until cooked. When the gum is deep, pick up the soup, put it in a small porcelain bowl, leave it in the open air for the night, and naturally cool it into a solid (it will only condense in the refrigerator in summer). 3. Pick it out with bamboo sticks and eat it with vinegar, soy sauce, garlic paste, shredded ginger and other seasonings. Features: crystal clear, fresh and smooth, clearing heat and invigorating spleen, moistening lung.