1, Satay Noodles

Satay Noodles is a major feature of Xiamen. Choose your favorite raw materials, such as squid, sausage and clams, and cook them together with rich soup. How many people are obsessed with the unique taste?

2. Peanut soup

The peanut soup in Xiamen is still so sweet that it is boring to my heart. Peanut soup is the most famous snack in Xiamen, and it has won the title of "Chinese famous snack" for a long time. The most famous ones are Huang Ze and peanut soup.

3. Bamboo shoots are frozen

Frozen bamboo shoots are quite famous in all kinds of raiders. The real frozen bamboo shoots are not crystal clear, but have some khaki and turbid sediments. They taste cool and have a little taste of the sea. People who like mustard touch mustard and eat it, which is very delicious.

4, fried spiced

Fujian traditional Han snacks, tofu skin wrapped in fresh pork, fried in hot pot, brown skin. Although the appearance looks unremarkable, the taste is still surprising.

5, batter

As the saying goes, the paste is not messy, the paste is clear, the soup is delicious, the noodles are soft, and the fried dough sticks are very delicious.

6. Mianmian ice

Melt in the mouth, the ingredients are delicious, the taste of milk and fruit is very strong, and the fresh fruit decoration is also given a lot. You can add Oreo or something. Mango flavor is highly recommended!

7. Peanut roll ice cream

Vanilla-flavored and taro-flavored ice cream balls are placed on a thin crust, sprinkled with peanuts and uniquely decorated with coriander. The seemingly dark dishes are actually instant in the mouth and fragrant.

8. Thick toast

The taste is sweet and salty. The collision between soft toast and rich cheese, or the combination of bacon and cheese, makes people want to stop.

9. Sour plum soup

Sour plum soup, a sharp weapon to relieve summer heat, has also become a petty bourgeoisie in Xiamen. The unique glass jar is full of sweet and sour taste, and the big plum is lying quietly at the bottom of the jar. It is comfortable to drink a frozen sour plum soup in hot summer.

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A Mr. Wang?

20 15- 12-04

Xiamen's flavor snacks have a long reputation, and there are more than 200 kinds of them. Among them, the salty roasted meat dumplings, fish ball soup, shrimp noodles, pancakes, taro buns, leek boxes, frozen bamboo shoots, Satay Noodles, scallions in oil, fried shredded rye, and the sweet peanut soup, dumpling soup, candied cakes and fried dates are the most enduring.

Frozen bamboo shoots-

Soil bamboo shoot jelly is a kind of frozen product processed from special products. It contains colloid, which belongs to annelids and is a scientific insect. It is two or three inches long. After boiling, the colloid contained in it dissolves into water and condenses after cooling. Its meat is clear and delicious. With good soy sauce, northern vinegar, sweet sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded pepper and tomato slices, the flavor snacks with good color, smell and taste are all available.

Satay Noodles-

The production process of Satay Noodles is that the ingredients such as duck heart, duck intestines, duck tendon, meatballs, lean meat, shrimps, pork loin are cooked with sand tea soup, then they are buckled on the cooked water surface, and then sprinkled with sand tea soup. Shacha soup is made with Shacha sauce. First, put Shacha sauce into bone soup and stir well. After boiling on high fire, switch to medium fire to keep the boiling low, and add refined salt and monosodium glutamate. Add accessories such as pork liver, pork loin, duck tendon, rice blood, fresh squid, dried bean curd, etc. according to your own taste, and finally pour the soup that has been boiling in the cauldron.

Shrimp noodles-

The main raw material of shrimp noodles is shrimp noodles, and its best place is its soup, which is delicious. First, shell the shrimps and boil them in water, then pick up the shrimps, and then boil the shrimps with this soup. After boiling for the first time, filter out the shrimps, mash them, and mix them with rock sugar before cooking. Then, with the pig bone soup that has survived on the table, sprinkle chopped green onion and minced garlic to become the head of shrimp noodle soup. When you want to eat, cook the noodles with clear water, put them in a bowl, add a few shrimps and pork slices, add a spoonful of onion oil and a little garlic paste, then scoop in the boiled shrimp soup, sprinkle with pepper and make a bowl of delicious shrimp noodles.

Spring rolls-

Cooking process and raw materials: Spring rolls are also called spring cakes, and Xiamen people call them pancakes. All kinds of dishes are wrapped in dough, and the main ingredients are bamboo shoots, peas, bean sprouts, dried beans, shredded eggs, fish, shrimps, diced meat, oysters and carrots. Among them, the thinner the dried bean shreds, the better. After frying, they can absorb the body fluid of fish, shrimp and meat, so that the crust of the cake will not be wet and broken by the soup filled, and it tastes crisp, tender and sweet, mellow and delicious, and rich in nutrition.

Xiamen roasted meat dumplings-

It tastes sweet, oily but not greasy, and its color is red, yellow and shiny. It is mostly made of mushrooms, dried shrimps, chestnuts, pork and glutinous rice. The wrapped zongzi should not be cooked until the boiled water is boiled. It is delicious when eaten with sand sauce, garlic, red hot sauce, seasoning soy sauce and coriander. Need to remind that the meat dumplings should be eaten while they are hot, otherwise the taste will be greatly reduced, so the roast meat dumplings are worthy of the name.

Peanut soup—

The ingredients are simple, but the cooking method is exquisite. First, remove the defective peanuts, soak them in boiling water, then remove the film, add water and put them in a casserole and cook them with slow fire. Only when the peanuts are ripe can sugar be put in, and continue to boil them with water until they are rotten. Then it is served with sweet and salty snacks, such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns and fried glutinous rice.

Leek box-

Flour mixed with lard is used as the skin, and pork leg, shrimp, flat fish, water chestnut, leek, carrot, winter bamboo shoots and dried bean curd are mixed to make stuffing, wrapped into round cakes, made into waves by hand, then fried in an oil pan, and eaten while hot, which is even more fragrant, crisp and delicious.

Oil onion—

The Mid-Autumn Festival, commonly known as "July and a half", has an old folk custom of offering sacrifices to ancestors with salted nuts. The method is: make shredded pork, diced water chestnut, fried and crushed flat fish or shrimp skin, rice sauce, white sugar, sweet potato powder, scallion, spiced powder and salt into balls, and put them into rice slurry in a bowl to cook. When eating, you should cut it open and put some sand tea sauce, orange juice, garlic paste, radish acid and coriander. It tastes flexible, fragrant and delicious.

Fried oyster-

The oyster is fried with "Pearl oyster" as the main raw material, and the eggs, sweet potato powder and chopped garlic are mixed evenly, and then fried in a pot with a proper amount of lard until both sides are crisp and yellow. When eating, garlic paste, coriander, sand tea sauce, etc. can be used as ingredients to achieve crispy and delicious effects.

Fried noodles line-

The fried noodles line is a unique dish in Xiamen, which was created by the original "Quanfulou" and "Shuangquan Restaurant". The cooking method is as follows: first-class noodles are fried in a 70% hot oil pan until reddish yellow, then boiled with boiling water for later use, with lean meat, winter bamboo shoots and mushrooms as ingredients, cut into shreds and fried, and flat fish and shrimps are drained, with a little salt to make wine as appropriate, and then the fried noodles are mixed with ingredients and then fried. When eating, use sand tea sauce and red hot sauce as seasoning.

Bread paste—

Noodle paste is made of delicious and fresh seafood such as shrimp, oyster, razor clam and mussel, and boiled with noodle paste. When cooking, you should master the heat, so as to paste without chaos and paste clearly. When processing, in addition to seafood as ingredients, duck blood or pig blood can also be added or a bunch of pig intestines can be put into the batter for stewing, so that the oil can be blended into it and the intestines are cooked, and then fried dough sticks, fried chopped green onion and minced pepper can be used as seasoning to make the smell stronger and more delicious.

Fried kway teow-

Wide and flat kway teow with rich ingredients such as shrimp, sausage, fish fillets, eggs, mussels and seasonings is a dish of delicious food with all colors, smells and tastes. Spicy guests can ask for Chili sauce to stir fry. Caitouguo (radish cake) is a delicious radish cake, which is fried in pig oil with fish sauce and egg sauce.

Fried spiced-

This is a famous point in Xiamen with special flavor, which is suitable for both table and wine. It is mainly pork with pork belly, cut into rectangular pieces, served with flat fish, shallots and water chestnuts cut into granules, evenly mixed with potato powder, monosodium glutamate, soy sauce and spiced powder, then rolled into sticks with bean skin, fried into golden brown, fished out and cut into small pieces, and served on a plate. Dip in all kinds of spices, and the taste is fragrant, crisp and crisp.

Fried dates—

Fried dates in Xiamen are divided into sweet and salty. Clean glutinous rice by elutriation, soak it in clear water until it swells 12, scoop up the water contained in the reed, grind it into rice pulp with a stone mill, put it into a cloth bag, tie the bag mouth tightly, drain the water, take it out, add cassava flour, put it on a chopping board and knead it vigorously, add sugar while kneading, knead it repeatedly until it is thoroughly kneaded, and knead it into strips. Stir-fry peanuts, remove the film and crush them. Cut the candied winter melon into cubes, put it in a pot, add white sugar, and mix well to make stuffing. Take a dose of medicine and press it into a round piece by hand, put it into the stuffing, wrap it tightly and rub it into a round blank, and so on. Pour peanut oil into a pot, heat it to 50% heat, put the round blank into an oil pan, fry it for a while and then float, turn it over with chopsticks, pick it up when the surface is golden yellow, and drain the oil in a colander. This fried jujube is round, golden in color, crisp outside and soft inside, and sweet in filling. It is a common food made in Spring Festival.

Note: There is also a kind of fried jujube wrapped in an oval shape, and the stuffing can be sweet bean paste or salty bean paste, which has another flavor.

Dumpling soup—

Eating dumplings is also called Yuanxiao, and some places are called dumplings and dumplings. It is said that eating Yuanxiao began at the end of the Spring and Autumn Period, and it was called Yuanzi in the Song Dynasty, which means "round and round". In the Song Dynasty, a scholar said that this kind of food was "made of glutinous rice flour wrapped in sugar and soaked in fragrant soup", and praised it with the word 16: "Round and round glutinous rice flour, little sugar cane cream; Bath with heavy water, sweet and fragrant. " Xiamen Yuanzai combines local flavors, takes glutinous rice as raw material, soaks it with clear water, grinds it into pulp, puts it into a cloth bag to drain the water, and then rubs it evenly by hand to make rice. Stir-fry peanuts, remove the film and grind into powder, add sugar and mix well, roll into pieces, and then cut into small pieces for stuffing; Wrap rice with peanut sugar stuffing and knead it into dumplings. Cook it in a boiling water pot until it floats in a bowl. Add sugar and eat it. It is sweet, smooth, delicate and soft, and the stuffing is fragrant and clear, which is very delicious.

Tribute sugar cake-

The characteristics of tribute sugar cake are "crisp, fragrant and fresh, with unique flavor". The preparation method is to add baking powder, cooked lard, clear water, and fermented oil dough to flour, pick it into powder, flatten it, roll it into round cakes, bake it in an oven, take it out, cut it into two connected pieces, and insert a piece of tribute sugar, a proper amount of pork floss, coriander, radish acid and mustard sauce respectively.

Fish ball soup-?

Xiamen Fish Pill Soup takes grass carp as the main material, rape, carrot and celery as the auxiliary materials, and ginger, salt, sugar, pepper, starch, chicken essence and sesame oil as the seasoning. Slaughtering and cleaning grass carp, chopping into paste, adding starch and water to make fish paste, and making into small balls with a spoon; Wash carrots and cut them into pieces; Shred celery; Slice ginger; Light a fire in a pan, add clean water, add rape, carrot slices, celery and ginger slices after the water boils, add salt, white sugar, chicken essence and fish meatballs after the pot boils, add pepper when the meatballs turn white, and pour sesame oil on them, which is light and fragrant.

Taro bag-

Potato buns are snacks in summer and autumn. Peeling, cleaning and mashing areca taro into raw taro paste, adding a small amount of starch and refined salt, stirring evenly, coating a layer of oil on the inner wall of the bowl, adding shredded stuffing such as pork, shrimps, mushrooms, winter bamboo shoots and water chestnuts prepared in advance, and covering with a layer of taro paste. Gently reverse the buckle and take it out and steam it in a steamer. It tastes better when served with Chili, mustard, sand tea sauce, etc.

Xiamen Pie-

Pie is a traditional food with a history of more than 100 years in Xiamen. Fortunately, it is made of fine materials, high-quality flour, second-layer lard and first-class mung beans. The mung beans filled with cakes are steamed and shelled, and are finely ground. The crust and crisp of cakes are fully oiled and kneaded properly. When baking, pay attention to the heat, so that the oil does not go away when it is cooked inside and red outside. The pie made in this way is fragrant, crisp and moist, and the pie filling is cold and sweet. Xiamen pie is famous for Gulangyu pie.

Tongan horseshoe crisp-

Horseshoe Crisp is mainly made of flour, sugar, maltose and lard. After the skin and stuffing are kneaded, they should be baked on the furnace wall one by one (now they are fried on an iron plate). The baking process must be filled with maltose, fried with hemp, nutritious and hot. Women in southern Fujian often use it as a hot tonic for confinement. Horseshoe crisp is also a good gift for relatives and friends.

Orange cake-

Xiamen Tongan traditional food. The appearance is smooth as jade, moist and delicate. The entrance is soft and chewy, fragrant and refreshing. Products sell well all over the world, becoming famous at home and abroad.

Fish skin peanuts—

Xiamen Tongan is one of the famous specialties, so it is named because its skin is covered with fish. The method is to mix and bake peanut kernel, cake powder, white sugar and refined white flour.

This data comes from Baidu map, and the final result is subject to the latest data of Baidu map.

And become. It has a unique style of fragrant crisp sugar, salty and sweet.

Tongan seal meat-

Xiamen Tongan traditional snacks. Practice: Cut the pork (front leg meat) into cubes, about 2 kg, wrap it with square gauze, put it in a clean iron pot, pour cooked lard, heat it, put the whole pork in the pot and stir-fry, add soy sauce, white sugar, monosodium glutamate, rice wine, star anise spice, etc., and then add seasonings such as mushrooms, chestnuts, shrimps and dried trenches, and stew it in the pot for two and a half hours.

Hemp-

There is an unmissable snack "Ye's Masi" at Sanchakou, Longtou Road, Gulangyu Island, which has a history of one hundred years. In the eyes of most people, it seems incredible that the development of a hundred years still stays in a stall, but the small business has been running like this, and the middle-aged male stall owner is the third generation. Pull out the drawer under the booth, take out the glutinous rice cake, wrap it in a stuffing made of chopped peanuts, black and white sesame seeds and powdered sugar, knead it into a ball, roll it with a layer of black sesame powder, and make a "cake". It tastes sweet but not greasy, waxy but not sticky, and it is delicious. One yuan, let the tourists on the island have a sweet memory.

Duck porridge-

The production process of duck porridge is as follows: firstly, the washed duck, duck heart, duck liver and duck tendon are added with spices and marinated slowly with slow fire, and the marinated soup is added into the cooked porridge, and then the marinated duck is cut into small pieces, so that the duck porridge can be prepared according to the needs of diners. In addition to the above ingredients, Datong duck porridge also has ingredients such as pig's large intestine, squid whiskers, pig's blood, oysters, etc., as well as batter which is also a Xiamen-style snack for diners to choose at will.

Datong duck porridge has been in business for more than ten years, and now it is well-known abroad. In the afternoon, it's not meal time, but there are still diners coming in twos and threes. Order a bowl of steaming duck porridge, and then put a fried dough stick in the duck porridge. The fried dough sticks and porridge seem to be more sweet, and it is really memorable to eat. Residents nearby are old diners here, and many people get into the habit of coming here to eat a bowl every day. Because they are open all day, many drivers who burn the midnight oil and people who sleep late will come here to eat supper. When the business is booming, they can sell more than 400 bowls a day.

It is highly recommended that you drink duck porridge with fried dough sticks, which are dipped in it, not soaked, and become soft and fat after soaking.

Glutinous rice porridge-

The crab is a special seafood product in Xiamen, with many varieties and different shapes. The main ingredients of crab rice porridge are glutinous rice and glutinous rice, and the cooking method is also simple: the glutinous rice is washed and drained, and after the crab soup in the casserole is boiled, it is poured into the glutinous rice to cook until the rice is cooked, and then the seasoning such as crab meat, shredded ginger and celery beads is poured into it, which is extremely light and delicious while it is hot, and it is appetizing and spleen-invigorating. Crab rice porridge has become a delicacy for some families to adjust their tastes, and it is also a distinctive snack with Xiamen flavor.

Shacha kebab-

The flavor snacks of Huang Hanzhong in Yapo Coffee Room. Pork tenderloin is cut into rectangular slices, pickled with refined salt, monosodium glutamate, Shaoxing wine, curry powder and pepper paste, and then skewered with bamboo sticks, coated with sand tea sauce, and repeatedly baked in an electric oven, preferably golden yellow. When eating, dip it in a special sauce composed of sand tea sauce, peanut butter and Chili oil, and the entrance is crispy and soft. Sweet and spicy.

Ginger duck-

According to the two books "China Pharmacopoeia" and "Chinese Pharmacopoeia", "Ginger Duck" was originally a royal dish, which was created by Wu Zhong, a famous doctor in Shang Dynasty, and later spread to the people, so it became a famous dish.

Ginger Duck is made from muscovy duck with red face, fried with sesame oil, and then stewed with ginger (ginger) and rice wine. The finished dish is delicious, sweet and pungent, and has the functions of soothing liver and moistening lung, nourishing stomach and strengthening spleen, relaxing muscles and tendons, promoting blood circulation, dispelling cold and resolving phlegm.

"Ginger Duck" generally appears in the form of a set meal, and its eating method is similar to that of Beijing instant-boiled mutton hotpot. "Ginger Duck" can be cooked with side dishes such as duck heart, duck liver, duck gizzard, duck intestines, duck blood, water-soaked vermicelli, cabbage, water-soaked yuba, etc. Finally, some miscellaneous noodles can be served for cooking.

Radish crisp-?

The popular ingredients of radish crisp are mainly white radish, white sesame, shredded green vegetables, minced meat, shrimp, leek, etc. The ingredients are random, and you can make them yourself according to your own preferences. But the specialty of making radish crisp lies not in the trap, but in the radish cake with the outer bread trap. The crust of radish cake is made of medium gluten fine powder, and it can be made into two kinds according to the taste-oil surface and water surface, and cake. Fry the wrapped radish crisp in the oil pan, and be careful that the temperature of the oil is not too hot, so as not to damage the appearance of the radish cake skin and affect the appearance. Pay attention to the color of the cake skin during frying, and don't fry it for too long. It is most appropriate to fry it until it is golden yellow. After the pan, because the crust is crisp, it should be placed gently. Take a bite, you will feel oily but not greasy, full of crisp fragrance, and the appearance is distinct and the visual effect is excellent.

Onion sugar roll—

Also known as sugar onion cake, because of its five tastes of sweet, sour, pungent, spicy and salty, the pancake batch is cut into small pieces and spread out. The package is made of onion sugar as the main material, supplemented by peanut crisp, pork floss, coriander, radish acid, Chili sauce and mustard. It can be eaten in small rolls, which is sweet and flexible, delicious and chewy, sour and spicy, refreshing, appetizing and invigorating the spleen.

Bean buns—

Also known as bean-stuffed bun, it is mainly made of glutinous rice flour and mung beans. Pour boiled white sugar water into glutinous rice flour, add green vegetable bean juice and mix well into bean bag batches, or without vegetable juice. Cook and grind mung beans, add white sugar into sweet mung bean paste, wrap them into bean buns, pad the bottom with green palm leaves or reed leaves, and steam them on high heat for 10 minute. With peanut soup or porridge and soybean milk, it is quite refreshing. Both hot and cold can be eaten, and it is also very convenient to carry. Even if it is put for two days, it will not deteriorate, such as the skin is hard, and the soft waxy flavor will be restored immediately after steaming again.

Double moist cake-

Shuangrun cake is loved by people because of its distinct layers, combination of salt and sweetness, and smoothness. Firstly, the glutinous rice was washed and soaked for 4 hours, then drained and ground into slurry, and then packed into two containers, one with white sugar and the other with red pond, and then stirred evenly. Deep-frying peanut kernels, removing the film and grinding into powder, adding cooked lard, oil onion, osmanthus salt, white sugar and monosodium glutamate and mixing well. Pour white sugar rice slurry into a special iron plate, steam it, take it out and sprinkle with peanut powder; Pour the red pond rice slurry into the iron plate, steam it, take it out and sprinkle with peanuts. According to the red and white four layers stacked, steamed, cooled and cut into pieces, you can make breakfast or snacks. You must make them now and eat them now. If you leave them for a long time, you will lose their Q strength.

Flat food—

Flat food is also called wonton. Its characteristics: "thin skin and fresh stuffing, tender, smooth and refreshing, delicious." The flat skin of flat food sister-in-law is hand-rolled with super fine flour, which is white, tough and thin; The flat stuffing is made of fresh pork leg meat of the day, which is original and pure in taste. Fresh pork bone soup is cooked flat. Add monosodium glutamate, salt, winter vegetables, sprinkle with onion beads, sesame oil and pepper to make a delicious flat soup. Flat food can also be fried, and when it comes out of the frying pan, it will be covered with hot and sour thicken, which is both wet and hot, crisp and fragrant, which is another taste.