More than 2,200 years of history, created a long history of Fuzhou food culture, but also make the cooking of mountain delicacies and seafood-based Fuzhou cuisine, became the main body of the eight cuisines Min cuisine. Min cuisine in the color and flavor of the basis, especially "fragrant", "taste" is good, its fresh, and mellow, meat, not greasy style features, as well as a wide range of soup road characteristics, in the eight cuisines in a unique seat.
"Fujian Tongzhi" with "tea, bamboo shoots, mountains and wood of the world", "fish, salt, mirage clams, rich and rich Qiziqing", "the two letters of the tide of the sea connected to the sky, fish and shrimp into the market regardless of the money" and other poems to depict the affluence of the Fujian Sea, and so on. to depict the affluence of the Fujian Sea. In Fujian cuisine, there are upscale dishes such as Buddha jumps over the wall, shark's fin, sea cucumber, fish lips, as well as fishballs, meat, fried noodles, oyster crackers, such as civilian snacks.
Snacks, eat till you drop
Fuzhou fishballs. It is said that the best Fuzhou fish balls elasticity good, long cooking does not deteriorate, fluffy rate of good, white color and lustre Linglong crystal bright, tender texture smooth and crisp, taste delicious. Fuzhou Fish Balls are made of eel, shark or freshwater fish meat chopped into paste, then add sweet potato flour (starch) and mix well, then wrapped with lean pork or shrimp and other fillings made of ball-shaped food.
There is a legend about Fuzhou Fish Balls. In ancient times, a merchant took his ship southbound business, the ship out of the Minjiang River mouth, into the sea, was hit by a typhoon. When the ship entered the harbor to avoid the wind, it unfortunately touched the reef and was damaged. The repair of the ship was delayed and the food was cut off, so the merchant had to eat fish every day. The merchant sighed, "I'm tired of eating fish every day. Can't you change your taste?" The shipwife said, "The ship's food has been cut off, but there is only one package of potato flour." The clever boatwoman then just caught a large eel, skinned and removed the thorns, the fish meat chopped fine, smeared with potato flour, made into balls, boiled and tasted a different flavor. Afterwards, the businessman returned to Fuzhou, the city opened a "Seven Stars Snack Shop", specially hired the boatwoman as a chef, the exclusive operation of the "fish ball soup". In the beginning, business was not prosperous. One day, a Beijing examination candidates passed by this store. The owner of the hospitality, fish balls. After eating the fishballs, he felt that the taste was very beautiful, so he wrote a poem:
A little bit of stars in the sky is rare, jade dew and sweet fragrance of tourists.
Although there are thousands of drinks in South China, it is hard to get the seven stars to refresh your mind.
The owner of the store hung the poem in the store hall, and the guests came to taste it. Since then, business has been booming, and the store has been enjoying a good spring breeze every day. The name "Seven Star Fish Balls" came from this.
Meat Loaf. Remember, Meat Swallow is not wonton, and don't think it's the same thing, it's just called something different. The wontons are wrapped in pasta, while the meat is wrapped in meat skin. The skin is made from the finest pork thighs, then mixed with a certain percentage of potato flour, and finally rolled into a paper-thin skin. When eaten, it is first wrapped in a meat skin with a meat filling, steamed in a pot, and then placed in boiling soup, or boiled directly, which is one more step than wontons.
Fine but not greasy, soft and tender, fresh and tasty, like bird's nest, both meat and vegetable flavors is the standard used to identify the meat bird's nest. The Bird's Nest is also known as Tai Ping Bird's Nest, and there is a story about Tai Ping Bird's Nest.
According to the legend, during the Jiajing period of the Ming Dynasty, there was an imperial official in Pucheng County, Fujian Province, who returned to his hometown in the mountainous area and ate a lot of delicacies, and then felt that the food was bland. So, the cook of his family took the lean meat of the pig's leg, beat it with a wooden stick into puree, mixed it with an appropriate amount of tomato flour, rolled it into a paper-thin sheet, cut it into three-inch-square cubes, wrapped it with meat stuffing, made it into flatbread, and boiled it to be eaten with soup. The imperial historian ate it in his mouth and felt that it was smooth and crisp, and the fragrance was refreshing, and he called out "wonderful", and asked what kind of dim sum it was, and the chef said, "Flat Meat Swallow" because of the shape of it was like a flying swallow. After the flat meat swallow and duck eggs **** cooking, because the Fuzhou language duck eggs and "pressure chaos", "pressure wave" resonance, meaning "peace", there will be "Peaceful Swallow
Fuding Pork Slices
Fuding Pork Slices is a dish made of fine meat, starch and other raw materials, a bowl of authentic Fuding Pork Slices, should be the whole bowl of meat slices of spicy flavor exudes the taste of light coriander.
Listening to the gourmets said, Fuding sliced pork must be added sour and spicy enough flavor, and it is best to Fuding local rice vinegar and chili. Then sprinkle some cilantro in the bowl before serving the soup; or sprinkle some more into the bowl after serving the sliced pork, and these cilantro won't soak up too much.
Fuding pork slices also has a legend, according to legend, the early Ming Dynasty, Nanjing Dantu County, the village on the outskirts of the city, there is a young man called Wu Wang San, sincere and simple, hardworking and bold. He met a girl named Su from a neighboring village by chance, who was pretty and intelligent, virtuous and virtuous. Over and over again, the two had mutual love and admiration. To the marriage age, Wu Wang three will ask the matchmaker to the girl's home to talk about marriage. Unexpectedly at the same time, a young man named Dong Qi also fancy Su girl, and threatened not to marry her, Dong Qi is the son of a large family in the village, in the local momentum. But Wu Wangsan didn't back down. On the day of the engagement, Dong Qi also brought a bride price more than ten times thicker than Wang San came, the two families collided with each other, each other, the situation suddenly became tense.
At this point, the girl came forward to solve the problem, saying that the two families are very affectionate, she is not willing to offend either family. So she gave a question, whoever finished well, she will marry. The girl's topic is very simple, she sent from the two families of pig's feet on each take a catty of lean meat, to two people to make a dish on the spot, used to entertain the seven or eight guests who came to her home today. A catty of lean meat for seven or eight people to eat, that is, cut into cubes, a person can only eat a small piece of ah, but also how to entertain the guests. Dong Qi is very smart, he did not say anything, will be cut into cubes of lean meat, first cooked a pot of meat porridge. In this way, Wang San could no longer cook this dish. But Wang San does not panic, he will be lean meat chopped up, and then and on the home starch, so that a catty of meat into two pounds, and then hand pulled into a small piece of a small piece of water to cook, add some seasoning, with a small bowl, actually able to play on the ten or so bowls. This is the first time people eat, eat in the mouth tender and smooth, are eating side of the praise, even Dong Qi eat also can not speak, and finally had to take the bride price resentful departure. Afterwards, people asked Wangsan what the name of this dish, Wangsan thought about it and said it was called meatballs, because it rounded out the marriage between him and the girl. Later, Wangsan unfortunately died early, Su's to avoid the war with her son moved to Xiyang, is the Xiyang Wu's grandmother. The practice of meatballs has also been passed down from Su's hands from generation to generation, and because the local sound of round and pill is the same, gradually people called it meatballs, also known as meat slices.
Shacha Noodles
Originally from Xiamen, Fujian, it is a famous soup-based noodle snack popular in the southern Fujian region, Taiwan, and Southeast Asia, and is divided into the flavors of southern Fujian's shacha and Guangdong's Chaoshan's shacha in China, with Xiamen's shacha noodles being the best example.
The most common way to make shacha noodles is to put lye oil noodles into a strainer under a pot of boiling water, and then fish them out into a bowl, add pig heart, pig liver, pig waist, duck tendon, duck blood, large intestine, fresh squid, dried tofu and other accessories according to your own tastes, and then finally drizzle them with the soup that has been boiling in the cauldron, and then within a minute, a bowl of noodles can be on the table (of course, the practice varies in different regions).
A bowl of top-quality Shacha-men, its beauty lies in the soup, the flavor, salty and spicy, which makes it unforgettable after eating it.
And the legend of Shacha-men is so touching. 18th century Xiamen, the foot of Putuo Mountain (now Nanputuo) lived in a family, generations of fishing for a living. The father died early, the son and the mother to rely on each other, the small shoulders early to take up everything. Unfortunately, a huge wind swept away the son who was fishing! Since then, ten years, no news; desperate mother cried blind, taste buds are lost!
The lucky son was rescued by an Indonesian merchant ship, where he worked as a cook, and discovered that Indonesians like to cook meat with a powder called sacha. The meat cooked in this way is full of color and flavor! He thought that if he could go home, he would definitely cook such meat for his mother! 10 years later, the young man finally returned to Xiamen with the ship, and saw his withered and old mother, the son's heart was like a knife; he decided that he would be a good filial piety to his mother! Although the son took good care of his mother, she still had no sense of taste; one day, he bought his mother's favorite peanuts. The peanuts were ground into powder and added to the noodles made from bone broth. The mother took a bite and said, "It tastes so bland! The son was ecstatic, went to get salt; found that the salt ran out, in a hurry, overturned the Indonesia brought back sacha powder, so, instead of salt it sprinkled some on the noodles. Unexpectedly, the mother ate the noodles and said: what is this ah, too delicious! The son approached the bowl of noodles and smelled it, and it was really fragrant. From then on, the mother's sense of taste was restored. Later on, in order to make a living, young people took the boiled satay noodles to the wharf and exchanged them with fishermen for some daily necessities and fish. Gradually, more and more boats stopped by for the bowl of satay noodles, which was famous in the countryside! To this day, this bowl of filial piety and the birth of sand tea noodles; has become synonymous with Fujian snacks!
Well, I'm done writing, get off the plane and start eating, eat until I die~