Fuding sliced meat is a dish made of lean meat, starch and other raw materials. It is a famous local traditional dish in fuding city, Fujian Province. The spicy taste of the whole bowl of sliced meat reveals a hint of coriander. Everyone who comes to Fuding as a guest should try Fuding pork slices. The whole process of making sliced meat is manual. Exquisite materials, exquisite craftsmanship and unique taste. Won the praise of people. Fuding sliced meat must be sour and spicy enough. Fuding sliced meat is perfect with Fuding local rice vinegar and pepper. Be sure to add a little coriander. The spicy taste of the whole bowl of sliced meat reveals a touch of coriander, which is delicious on earth and absolutely unforgettable!
Salty time, also called salty rice time, is a famous local snack in Pingtan. When it is salty, it is called "luck turn", but in Pingtan, besides "luck turn", there is also a kind of food called "everlasting", which is called "fried" dessert by Pingtan people. The raw materials of oil dumplings are fried peanuts, sugar, shallots and sesame seeds. After wrapping the jiaozi, fry it in the oil pan until golden brown. Making oil dumplings is relatively simple, that is, use skin when wrapping salty rice and change the stuffing into sweet ones.
Meat swallow, also known as Taiping swallow, is a famous specialty snack in Fuzhou, Fujian Province, and also 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." Swallow skin is refined with lean meat and starch and other accessories. It looks like paper, white, smooth and moist, emitting meat fragrance, very refreshing. Therefore, the meat swallow has become a gift, which is deeply loved by Fuzhou people, including overseas folks. Carnivorous pharynx is different from flat pharynx.
Taro steamed stuffed bun is one of the traditional snacks in Yongding, Fujian. It belongs to Hakka cuisine. Taro buns are steamed buns made of taro and cassava flour. The manufacturing method is simple. Generally, a large and perishable taro is washed, cooked with skin in a pot, peeled, mashed (rotten) in a dustpan, added with appropriate amount of cassava flour and refined salt, and kneaded into steamed stuffed bun skin by hand. A steaming, fragrant taro bag is ready, the skin is smooth and tender, eat it while it is hot, and the stuffing is fragrant and beautiful.
Youjiang tofu is one of the traditional bean products with a long history in the local area. Soak, grind, filter and boil soybeans, then add a small amount of bittern to make the protein of tofu condense into flowers, and then put them in a wooden frame to remove excess water to get tofu. Tofu made by this method is tender than tofu made of gypsum and has no rough feeling. Swimming tofu can also be made into dried tofu, pepper tofu and fried tofu, which is rich in nutrition and consumes a lot.
Xiamen Satay Noodle is a famous snack in Xiamen, belonging to Fujian cuisine. The beauty of Satay's noodles lies in the soup. The sand tea soup boiled with sand tea sauce is thick and fragrant, and the noodles are made of oil noodles from southern Fujian. Blanch the oil noodles and vegetables with boiling water, scoop them into a bowl and pour them into the sand tea soup while it is hot. Finally, you can add condiments according to your preference, such as bean products, large intestine, rice blood, kidney flowers and so on. Pour another spoonful of spicy oil and it tastes spicy and fragrant. Xiamen Satay noodle soup is red and bright, salty and spicy, with reasonable nutrition.
Among the snacks in Zhangzhou, fried noodles are delicious. Golden fried skin, dark brown stuffing and a layer of material in the middle. Take a gentle bite, the skin is crisp and the meat is soft, the taste is sweet, and it tastes delicious after eating. The raw materials of noodle fried dumplings are sweet potato powder, flour, brown sugar, osmanthus dew, peanuts, black sesame seeds and wax gourd strips. Using sweet potato powder mixed with water to make pulp, flour mixed with brown sugar water to make pulp and stuffing, and adding seasoning, the taste is also quite unforgettable.
Shaxian flat meat evolved from wonton. It is the traditional local name of Shaxian County, Fujian Province, and belongs to Fujian cuisine. Wonton has different names in different places, such as Wonton in Sichuan, Wonton in Guangdong, Covered Noodles in Wuhan, Clear Soup in Jiangxi, Huai Dumplings in Jiangsu and Ququ in Xinjiang. There are many flat meats in the north and south, and most diners think Shaxian snacks are very famous. Among all kinds of delicious food in Shaxian County, flat meat is the most popular snack, and it won the title of "Chinese famous snack" as early as 1997. Its biggest feature is thin skin and many fillings. It is said that 1 kg flour can process 400 ~ 500 skins, so you can imagine how thin the skins are.
Chongwu fish roll is a traditional specialty of southern Fujian and belongs to one of the top ten famous snacks in Quanzhou. Its main raw material is selected high-quality fish, among which mackerel, eel and shark are the best and high-quality fish rolls. The taste is soft and crisp, and the teeth and cheeks remain fragrant when chewing. It has neither fishy smell nor unique umami flavor. Chongwu people go out to visit relatives and friends, and like to bring their own specialty fish rolls to express their feelings. He won many prizes in the competitions held in southern Fujian, and was deeply appreciated by the people of southern Fujian and tourists visiting Hui 'an.