What are the specialties of Jinjiang

When you go out to travel, food is the first thing to eat, and there are rules about what to eat and what to bring. So, what are the specialties of Jinjiang? Here is the specific introduction, welcome to read to understand.

Shenhu peanuts

Shenhu peanuts are a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian. Peanut (peanut), formerly known as peanut, is China's production of rich, widely eaten a kind of nuts, also known as "long life fruit", "mud beans" and so on. Belong to the Rosaceae, legume annual herb, stem erect or creeping, 30-80 cm long, wing petals and keel petal separation, pods 2-5 cm long, 1-1.3 cm wide, swelling, pods thick, flowering and fruiting period of June-August. Mainly distributed in Brazil, China, Egypt and other places. It can be used as a raw material for cosmetics such as soap and hair oil.

Shenhu Sugar Taro

Shenhu sugar taro is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian. The sweet potato tubers are sweet and savory, and are a good accompaniment to meals. Tubers in the high content of inulin, inulin hydrolyzed fructose, used in medicine and the production of sweets, pastries and so on. Yazu sugar taro above ground stems and leaves and underground tubers are rich in nutrients, is an excellent livestock feed. Summer and fall season, the top of the plant all over the disk-shaped yellow flowers, shaped like a chrysanthemum, and beautify the role of the house. Eating methods: the main wash, peeled boiled food or porridge, wash pickles; sun-made sugar taro dry. The Chinese way of eating for the steamed or boiled, optional dip sugar, alternative grain.

Shenhu Dried Squid

Shenhu Dried Squid is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian. Dried squid is made of fresh sea fish and squid dried from the gun, ni tender, nutrient-rich, known as the sea food reason thousands of years ago, China's ancient books on the record soft Zhu Dan and squid similar to, but no bone Er, the Yue people weight of the ". It has been determined that the edible part of the dried squid up to 95%, 13% more than similar fish products dried squid; protein content per 100 grams up to 65.9%, 27.8 grams more than dried squid; containing calories 316 kcal, 42 kcal higher than dried squid; dried squid also contains carbohydrates, calcium, phosphorus, iron and other nutrients, is one of the bulk of China's exports of seafood, exported to Japan, Eastern Europe, Africa and other places.

Shenhu Barangay

Shenhu Barangay is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian. It is a fish of the genus Mackerel, commonly known as the cross blow. The body is fusiform, slightly flattened, the back of the body green, the abdomen silver-white, gill cover bone back edge has a black spot. Distributed in the Atlantic Ocean, Indian Ocean, Pacific tropical waters, Taiwan and the South China Sea islands. Barramundi is the name given to it by the Chaoshan people of Fujian and Guangdong, and its scientific name is blue jack, an offshore warm-water pelagic fish. Barramundi is a traditional fish that has been eaten for centuries and millennia by the people of southern Fujian. After cooking for a long time, barramundi has a firm texture and a long, deep flavor, which makes it particularly strong to chew. Barramundi is very productive. Besides being frozen for export, it can also be cooked and dried. In the summer, sun-drying of Barangay fish is done everywhere in Shenhu Peninsula. The air is filled with the smell of fish.

Shenhu Nori

Shenhu Nori is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian. It has a simple shape and consists of 3 parts: the disk-shaped fixer, the stalk and the leaf blade. The leaf blade is a single or bifurcated membranous body composed of 1 layer of cells (2 or 3 layers for a few species), and its body length varies from a few centimeters to several meters depending on the species. Containing chlorophyll and carotene, lutein, phycocyanin, phycocyanin and other pigments, due to the difference in the proportion of its content, resulting in different species of purple cabbage showing purple-red, blue-green, brown-red, brown-green and other colors.

Nagoya Peanut

The Nagoya Peanut is a specialty of Nagoya in Longhu Township, Jinjiang County. The Nakaguchi peanuts are a specialty of Nakaguchi, a town in Longhu Township, Jinjiang County. The Nakaguchi peanuts are planted on sandy soil and are made from the finest peanut varieties, such as the Little Liuqiu and Zhongliuqiu, which have a white shell and a clear pattern inside the shell. When harvested, the full pods are selected, washed and steamed with an appropriate amount of water and salt, and the fire needs to be both fierce and pure, and after being cooked, the peanuts are tanned under the bright sun until they are dry. Nga Kou peanut kernel crispy, salty and light, delicious flavor, never get tired of eating. The products are exported in large quantities and are well known both at home and abroad. Nga Kou peanuts are medium-small-grain peanuts, pods neat, uniform size, full, thin shells, mesh clear, crispy kernels, delicate, no dregs, good taste. Crude protein content of 8~15%, crude fat content of 12~15%, potassium content of 600~700mg/100g, unsaturated fatty acid content of 60~70%.

Dried Shrimp in Shenhu

Dried Shrimp in Shenhu is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian. Dried shrimp, that is, dried shrimp sun-dried products. Dried shrimp has high nutritional value. Detection found that each 100 grams of shrimp meat containing 20.6 grams of protein, but also contains fat, ash and calcium, phosphorus, iron, vitamins and riboflavin and other components, the muscle also contains pro-myosin and paramyosin, so it is a valuable delicacy outside the also has a tonic kidney, nourishing yin and bone health and sedation and other functions, with which you can treat the hands and feet convulsions, skin ulcers, chicken pox, tendon pain, bone and tuberculosis, and many other diseases.

Shenhu Fish Balls

Shenhu Fish Balls are a traditional specialty of Jinjiang. Its shape is round, lumpy or fish-shaped. It has the color of snow white crystal bright, pot expansion force, soft texture, fresh and delicate in the mouth, etc., the Department of selection of eel, maga fish and other top quality fish meat chopped and mashed, and groundnut flour together with the mix made. (Jinjiang) Shenhu Fish Balls are a traditional specialty of Jinjiang. Its shape is round, lumpy or fish-shaped. It has the characteristics of snow-white crystal color, strong expansion force in the pot, soft texture, fresh and delicate in the mouth, etc. It is tough and snow-white, not easy to deteriorate, and soft and crisp in the mouth. Because the fishballs made here are not only more skillful, but also more pure. It is made from the finest fish such as eel and horse mackerel, which are chopped and mashed together with groundnut powder. In addition, with meat and bone broth and oil onion, lean meat, etc. with cooking, cooked, fragrant and delicious.

An Hai earth bamboo shoots jelly

The earth bamboo shoots are a kind of coelacanth that grows in the sand of the seashore, scientifically known as the "star worm", 3 to 5 centimeters in length, with all the organs, the whole body can be eaten. Ming Tu Benjun's "Minzhonghai Mistake": "Its shape is like a bamboo shoot and small, born in the river, ugly and sweet, a soil bamboo shoots." Early Qing Dynasty Zhou Liang Gong's "Min Xiaoji": "I often eat earth bamboo shoots jelly in Min, taste very fresh, but heard that it was born in the seashore, shaped like earthworms, take the cool well water, and earth bamboo shoots boiled together, the body of the collagen dissolved into the boiling water into a viscous paste, sheng out of the respectively into a small calabash, cooled down into the jelly, that is, the "earth bamboo shoots jelly, sweet and tasty. It's sweet and savory."

Fujian Longan

Longan is also known as Gui Yuan. Fujian is the main production area of longan in China, accounting for more than half of the total production. Tong'an, Jinjiang, Putian, Xianyou, Nan'an and Quanzhou counties and cities in Fujian are the most famous for their longans. Longan is extremely nutritious and has the effect of appetizing the spleen, tonifying the blood and calming the mind.

Shenhu Potato Kernel Soup

Shenhu Potato Kernel Soup is a specialty of Shenhu Town, Jinjiang, Quanzhou, Fujian. Peanuts (potatoes) are abundant in southern Fujian, which is not only a highly nutritious food, but also a health medicine with high medicinal value. According to traditional Chinese medicine, peanuts are effective in pleasing the spleen and stomach, moistening the lungs and resolving phlegm, nourishing and regulating the qi, clearing the throat and stopping malaria. There is a local proverb: "June 19th three new", new peanuts is one of the three new. Dessert stalls all over the world have peanut nut soup available all year round, but it is not as fresh and flavorful as the peanuts in July and August of the old calendar. The people of Shenzhen and Shanghai to do potato soup, and some other artisanal and creative, peeled peanut kernels to be full of grains, picking off the defective grains, and then use boiling water to remove the membrane.

Jinjiang Longhu Turtle

Jinjiang Longhu Turtle is a specialty of Longhu Town, Jinjiang City, Quanzhou City, Fujian Province. Longhu turtle is usually accompanied by traditional Chinese medicine "four things" and "eight treasures" stewed soup to eat, delicious flavor, extremely nutritious, and has the effect of nourishing yin and tonifying the kidneys. Longhu Lake in Jinjiang is the largest freshwater lake in our province, with a total area of more than 2,800 acres. Due to its unique natural conditions and good ecological environment, Longhu Lake produces high-quality aquatic products with distinctive flavors, especially Longhu soft-shelled turtle, perch and eel, which are known as the "Three Treasures of Longhu Lake". The Longhu soft-shelled turtle grows in Longhu Lake (the third largest natural lake in Fujian), a freshwater lake in Jinjiang, and is famous for its shells with "golden edges". The turtle lurks in the sand and mud at the bottom of the lake, and the long time it spends in the sand and mud, the turtle's shell will form a circle of golden luster.

Ginger duck

People in Quanzhou buy chickens, ducks, shrimps, and crabs for the winter, and buy ready-made ginger duck for convenience. Quanzhou ginger duck from Zhangzhou and Xiamen, respectively, is the Min cuisine cooking a masterpiece. Ginger duck has salty, light, spicy three flavors production, the practice is fierce fire open, warm fire stew, tonic under the pot to turn over three times, start the pot of oil and not greasy, unique taste, flow of fragrance overflowing color. It is a must-try food in Quanzhou. As a traditional cuisine in Quanzhou, ginger duck has been thoroughly integrated into the food culture of Quanzhou and even Fujian and Taiwan, and as a favorite dish, ginger duck has become a beautiful landscape on the table.

Longhu Eel

Longhu Eel is a specialty of Longhu Town, Jinjiang City, Quanzhou City, Fujian Province. Longhu eel meat is beautiful, rich in nutrients, with a strong body tonic blood nourishing effect. Longhu eel is one of the specialties of Longhu, Longhu Town, Jinjiang City. Often perched in the mud at the bottom of the lake, or reef holes, day and night, swim quickly. The special thing is that there is a square brick block shape on the back of the golden pattern. Longhu eel meat is beautiful, rich in nutrients, with a strong body and blood nourishing effect. Eating it when a child is learning to walk can increase energy and improve walking. Its precious also lies in the whole body only a soft spine, no other fine spines, cut section cooking, meat burst out, skin are tightly bound, fragrant flavor, extremely delicious, for the table treasures.

Colorful Shredded Pork

Subsidiary of Fujian cuisine Type of local specialties Basic characteristics of the knife work, even silk, color, taste fresh and tender. Basic materials 400 grams of pork tenderloin, 50 grams of green and red pepper, 2 egg white, 10 grams of green onion, 3 grams of salt, 15 grams of wine, 2 grams of monosodium glutamate, 40 grams of wet starch, 1000 grams of cooked lard, (consumed 50 grams) the process of making tenderloin shredded with salt, wine, egg white, and starch batter, green and red pepper shredded. Oil pan burned to 40% hot, first under the shredded meat, then under the pepper slipped cooked drained. The original pot to stay a little oil, the next shallot stir-fried incense removed, put into the shredded meat with seasoning thickening stir-fried evenly out of the pan into the plate.