Light Cake

Light Cake in Zhicheng was spread in Jiajing period of Ming Dynasty, when Qi Jiguang led his troops from Zhejiang to Fujian to fight against Japan. Zhicheng Light Cake is unique. Beautiful in color, delicious, salty, crisp and sweet after chewing. Some Yi people who have been away from their hometown for a long time always bring some light cakes from their hometown to satisfy their appetite or share them with relatives and friends from other places.

The way to do this is: ferment the flour first, mix the flour (about three kilograms of water is added to 1 kilograms of flour), and add three to four ounces of salt and one or two ounces of baking soda to every 1 kilograms of flour. Then it is made into a round cake blank with a diameter of about 7.5 cm and a thickness of about 1 cm, and a small hole is poked in the middle of the blank. Generally, each light cake is poked with a hole, which looks like a melon seed mold. Punch two holes in each light cake with onion and meat on the cake surface, then stick the cake blank around the upper wall of the stove and put some sulfur in the charcoal fire, so that the baked light cake is white and yellowish, and the cake surface is shiny, indicating gold surface, silver edge and melon seeds. Later derived meat pie, sesame cake and so on. Nanya Town Fangcun Light Cake is well-known and forms an industry. Jia Qinglin, secretary of the Beijing Municipal Party Committee, Chen Mingyi, secretary of the Fujian Provincial Party Committee, and other leaders have visited Fangcun Light Cake Industry.

soybean milk powder

people in Jian' ou have a special liking for soybean milk powder, and they can't get enough of it, whether they are old people or children. When friends from other places arrived in Jian 'ou, they began to disapprove of soybean milk powder. Seeing the people coming in and out of the street powder shop, I couldn't help but try a bowl. This taste has tasted the taste and the fate. When he visits Jian 'ou again, he will say, "Eat soybean milk powder for breakfast." A kind of food, a kind of creativity. I don't know who's masterpiece, the ordinary soybean milk and vermicelli are paired together, which makes a delicious meal.

Soymilk powder has a unique flavor, which lies in its exquisite selection of materials and production. Rice noodles are "raw flour" made on the same day, and the thickness of vermicelli should be moderate. To make soybean milk, you should choose good beans, soak them and grind them fine. Wash the pulp with boiling water, filter off the bean dregs, and boil in a pot. The intensity of soybean milk is the most important thing. If the water is tasteless, it will lose its sweetness and fragrance. Hot rice noodles first, then soy milk, and then add seasoning. The vermicelli should be thoroughly scalded and the soybean milk should be hot enough. These are all omissions.

Jian' ou salted duck

is produced in Jian' ou city, Fujian province. This duck has a long history, far exceeding that of other salted ducks. It is a tribute when Wang Yanzheng, a king of ten countries in the Five Dynasties of the Late Jin Dynasty, proclaimed himself emperor. In Zhao Shen, Song Xiaozong, the salted duck in Shengji Hotel in Jian' ou was famous, and because Zhao Shen, Song Xiaozong, was once a feudal king, his territory was in Jian' ou (now Jian' ou), he had a special liking for it and brought it to Song Dynasty. By the Qing Dynasty, Jian 'ou salted duck had a long-standing reputation and was favored by consumers in the north and south. It was a traditional famous local product in Fujian and was known as the "Bamin Cuisine". This dish is a well-known flavor food in Fujian. It is shaped like a turtle, with white, tender and smooth color, plump meat and delicious taste.

Jian' ou salted duck is exquisite in material selection and fine in processing. It is made in September of the lunar calendar every year and closes on February 2 of the following year. Among them, salted duck made in frosty weather is the best. Jian 'ou salted duck is easy to cook. It is washed, diced or fried, or steamed and braised with old wine. It has a unique flavor and is tender and delicious. It is a delicacy for banquets and one of the favorite items for Chinese and foreign tourists. The production of Jian 'ou salted duck is extremely exquisite, and the duck source used to make salted duck must be stocked in fields and streams, mainly eating rice, which is often called "native duck". This kind of duck needs to be fed for 1 days before it can be put on the market. Because of its good meat quality and toughness, it is not easy to deform during the curing process, and the meat is thick, tender, fat and not greasy.

Jian' ou flat meat

Flat meat (also called "flat food") is called "Hundun" in the north, "wonton" in the southwest area of Bashu and "wonton" in Guangzhou. Thin skin and big stuffing, delicious, loved by people all over the world.

Flat meat is widely spread all over Fujian Province, but its production method is slightly different. For example, Fuding has a seafood flavor, and Putian and Minhou Shanggan mainly chop stuffing. As for the world-famous "Shaxian Flat Meat", it happened after the 199s, and its roots also came from Jian 'ou. The production method is the same as Jian 'ou Flat Meat. Because the selection of materials did not meet the fine requirements, the "Shaxian Flat Meat" we eat on the street today is rarely authentic. In Jianyang City in northern Fujian, Shuiji is the most famous flat meat, which was separated from Jian 'ou before liberation, and its flat meat production technology is also the same as Jian 'ou flat meat in Zhenghe, which is close to Jian 'ou. In Jian 'ou (especially in the countryside), almost every household will make flat meat, and it has formed a fixed tradition to make flat meat on holidays. Geographically, we can also find that people who come out of some counties and cities near Jian 'ou will find the local flat meat delicious, from Shaxian, Jianyang, Zhenghe, Pingnan and Zhouning, except that Zhouning is not directly adjacent to Jian 'ou. Fuding flat meat belongs to the northern Hundun method, and the meat stuffing is astringent.

pot bottom

the pot bottom cooked with fresh shot bamboo shoots is the first famous dish with Jian' ou flavor, which is not only deeply loved by the people, but also favored by guests from all over the world.

The bottom of the pot is also called bargain hunting. Fresh winter bamboo shoots are used as the main ingredients, and pork belly, Longkou vermicelli, day lily and laver are added.

production: the winter bamboo shoots are peeled off, cut open, cooked in the pot, picked up and cut into filaments, and then simmered in the pot to brown. Pork belly is cut into small strips with the thickness of the head, and vermicelli, golden needle, seaweed and other water are made for use.

Cooking: Stir-fry pork belly in an oil pan until the pork strips are transparent, then stir-fry shredded bamboo shoots, stir-fry vermicelli and day lily, add a little sugar and other seasoning powder, thicken the pan, put it in a jar and bowl, and sprinkle some laver, red shredded eggs and chopped green onion.

features: bright yellow color with laver. Shredded red eggs and chopped green onion are bright in color. Sweet, mellow and fresh, crisp, with vermicelli soft, smooth and refreshing.

Nadi

Nadi is a snack in Jian 'ou, Fujian Province. Its method is: use half a catty of lean meat and half a catty of sweet potato powder for each bowl (big bowl), cut the meat into small pieces (about the size of soybeans), and put them in the sweet potato powder to stir evenly (each one is about 1.5 cm in diameter). Boil the water and put the meat down. Cook it and put it in cold water. Put the onion in the oil pan to boil out the fragrance, add some shredded Chinese cabbage, winter bamboo shoots, soy sauce and salt, stir-fry for a while, rub the meat particles and put them down, add a proper amount of water to boil, add a proper amount of water to the sweet potato powder, mix well, cook into a paste, mix well with an egg before taking out the pan, and add some seasonings such as pepper, yellow wine, monosodium glutamate and sesame oil. Its taste is sweet and tender. Its taste is fresh and refreshing, and it is really a good product.

The large intestine is steamed with the large intestine with dry pulp, hence the name "large intestine".

production process: grinding rice pulp, draining, rubbing the dry pulp into small round pieces, adding seasoning to rice retort and large intestine, and steaming laurel leaves. When eating, take out the clams and put them in a bowl. Cut the large intestine into a tube and add seasoning to eat.

Flavor features: the crispy noodles are soft and tough, delicious and fresh, oily but not greasy, and the large intestine is crisp and odorless.

Bao

It is called Bao because it is wrapped with shredded bamboo shoots, shredded radish or spring vegetables.

production process: first, pull the rotten shell, cool it a little, wrap it in shredded bamboo shoots, shredded radish or spring vegetables, and then steam it. In today's market, most of the dumplings sold by Snacks are wrapped in shredded radish and fried on a griddle.

flavor features: rotten skin and smooth surface, crisp and delicious stuffing.

Derived snacks: It is called "sweet dumpling" to wrap sesame powder with japonica rice, and "salty dumpling" to wrap shredded bamboo shoots with japonica rice.

the name of Jia Tartar

Origin: Jia Tartar, also known as taro dumplings, is named after its small shape. It is said that in the Yuan Dynasty, the people in Shuibei (now called Shuiyuan) fought against Yuan, and the defeat turned to the mountains. The rebel army was short of food, so it dug fern roots to wash powder, mixed with taro paste, and kneaded into tartar for cooking. On the other hand, at that time, the people called Meng Yuan a Tartar, and the people were oppressed by his rule, all of whom wanted to swallow it quickly, so eating a Tartar means eating a Tartar.

production technology: there are two kinds of stuffed Tartars today: with or without stuffing. Select red-bud taro to boil, peel and knead it into taro paste, add fern powder (fern powder is rare today, so sweet potato powder is used instead), and then knead it into dough with proper amount of water for later use. Make pork leg meat into meat paste by taking pork leg meat as flat stuffing, add salt water and alkali, mix well, put it into a flat bottom plate, scrape it into pills with a bamboo knife, wrap it in taro skin, knead it into a triangle star, and cook it in a boiling pot. When eating, make a good soup, add seasonings such as monosodium glutamate and red wine, drop sesame oil and sprinkle with chopped green onion.

flavor characteristics: those without stuffing are soft, smooth and refreshing, while those with stuffing are soft and smooth with crispy stuffing.

Pancake

Origin of its name: Pancake, also known as Spring Roll, is named for its paper-thin skin.

production process: take tender fresh spring bamboo shoots, remove the head and tail, shred them, cook them in a pot and then dry them. Accessories: Pork belly is peeled and shredded, dried bean curd is shredded and fried, shrimp meat is chopped (or minced shrimp), mushrooms are soaked and shredded, leeks are cut off, and white sugar, red wine, soy sauce and monosodium glutamate are used for seasoning. Add the auxiliary materials into a hot pot, first fry shredded pork to give oil, then add shrimp and dried bean curd, stir fry, pour in the cooked shredded bamboo shoots after cooking, add some seasoning and stir fry, then add leek tube when the pot is ready, and take the pot for later use. Select fine powder and mix it into flour paste, stir it up with your palm, press it down, cook it, and tear it up. Stir-fried bean sprouts. Add dilute starch water to the hot pot, add sugar, salt, pepper, monosodium glutamate and other seasoning, and make a paste. When eating, spread two baked pancakes, spread them with sweet sauce, add stuffing, wrap them with some bean sprouts and two scallions, and serve immediately. Some people wrap the rolls firmly and fry them in the oil pan for eating.

flavor features: the skin is soft and slightly tough, and the stuffing is fragrant and crisp. Fried spring rolls are crisp, sweet and refreshing, and have a unique flavor.

Jian' ou snacks include powder pills, fried dumpling with bamboo shoots and so on.