Fuzhou Snack Complete Guide_Fuzhou Specialty Food Introduction
"Fuzhou"Snacks"Fuzhou cuisine" is an important part, its history and influence are also remarkable. Taiky, Yam puree,Fish balls and other famous snacks, Taiwanese people often say "fish balls, yam balls, flat meat balls, everyone eats with pleasure". Older Fuzhou people often say "seven or eight times, don't leave Fuzhou", meaning that Fuzhou cuisine has a unique flavor, and the locals don't want to leave.
Main specialties include: fish balls, meat balls, pot-side sauce, yam puree,Lychee meat, chicken,
fried meatcake
light pie
noodles
dumpling
spring roll
meat balls
oil
oyster cake
thousand layer cake
ball
flat meat
ball
rice
yam cake
cake
Annan cake
gift cake
ice cream
nine-hole cake soup
green onion meat pie
peanut soup
Buddha jumps over the wall
mushroom jelly
Introduction
Mushroom jelly, originating from Quanzhou, Fujian, is a jelly made by processing special products. It contains gelatin, the main ingredient is a worm, belonging to the starworm animal group, scientific name: Opisthochilus, length 2-3 inches. After boiling, the gelatin in the worm body dissolves in water, after cooling, it will solidify into chunks, with a fresh, sweet and delicious taste. With good soy sauce and north vinegar and sweet sauce, spicy sauce, mustard, garlic,sea cucumber and coriander, white radish and chili and tomato, it becomes a delicious and flavorful snack. Tomatoes and sliced tomatoes, a colorful and delicious combination.Snacks. Mushroom jelly is also known as "coating jelly", according to "Fujian Small Notes": "I often eat mushroom jelly in Fujian, the taste is very fresh and special, but I heard that it comes from the seaside, shaped like an earthworm, it's called sand ".
The most famous in history is the mushroom jelly in Anhai, Quanzhou, which is delicious and fresh, and also mentioned in "Fujian Miscellaneous Notes": "Mushroom jelly comes from the sand hole on the beach, and it is produced in Quanzhou Haiya now."Now Anhai has the largest output. Mushroom jelly is grayish-white, translucent, tender and crisp, with good elasticity, and is a seasonal delicacy in the winter and spring season in Quanzhou and surrounding areas. History and culture
Mushroom jelly is delicious, there are many ways to explain its origin.
In Anhai town, Xiu Village, which produces a lot of mushroom jelly, there is a legend that during the Jiajing years of the Ming Dynasty, came to Anhai to fight against the Japanese, because of the shortage of food, the soldiers captured sea worms on the beach and boiled them to drink. At the end of the day, there was only a solidified sea worm, so he took out a piece to taste, and found that it was more delicious than fish and crabs. The chef then refined this method, and mushroom jelly spread. This is a folk saying, and the written records of mushroom jelly can be traced back to the Ming Dynasty.
Records in Ming "Fujian Sea Fault", Ming Dynasty Xie Zhao, "Five Miscellaneous" and Qing Dynasty Zhou Liang, "Fujian Small Notes" all have records. Zhou Liang's "Fujian Small Notes" in 1658 mentioned: "I often eat mushroom jelly in Fujian, it is very fresh and special, but I heard that it comes from the seaside, shaped like an earthworm, I don't know what it is."So 350 years ago, mushroom jelly was already a popular street snack, and Zhou Liang is the earliest person to mention "mushroom jelly". The way to make mushroom jelly is actually very simple, first soak the mushroom in water to remove the mud, then spread it on the stone board and press it to remove the remaining mud, then add water and boil it, it will be ready in 2-3 minutes.
After soaking, pressing and boiling three times, finally, scoop it up and pour it into the prepared mold to cool and shape.
The way to eat mushroom jelly is also many, besides making "mushroom jelly", it can be fried, made into soup, or combined with green beans, and beef
etc. to make medicine.In the old days, "mushroom jelly" is not easy to freeze in the hot summer, with refrigerators, it can be made in the hot summer, and it can be eaten all year round. With vinegar, and garlic, and ice-cold, chewy mushroom jelly, one after another, make people unable to stop.Meat balls Introduction
Meat balls, also known as "meat balls", are a must-have dish for festivals and weddings in Fuzhou, and are one of the specialties of Fuzhou, steamed or boiled
is suitable.
Recipe
1, with salt,soy sauce and sugar plus a little green onion
Mix well.
The right one is the skin, use meat and potato flour to make, which is as thin as paper, the making process is very time-consuming and laborious, you can buy it everywhere in Fuzhou, the three best brands are the best.2, hold the skin, hold the meat filling, fold it up, it is more convenient than wrapping dumplings. 3, put the wrapped meat balls in a grid.4, put in the pot and steam for 10 minutes, take out, this is the best taste, if it is cold, it can be put in the refrigerator and frozen, anytime you want to eat can cook. 5, usesoup or water, put the meat balls, add a few pieces of cabbage
and a few pieces of fragrant oil, boil.Fuzhou fish balls Introduction
Fish balls are a traditional snack, also known as "water balls", ancient people called "fish balls".
Fish balls are a traditional food that is often cooked in Fuzhou, Fujian, and Guangzhou.
Because it is delicious and not greasy, it can be eaten as a snack or added to soup, which is a must-have seafood snack for coastal people.Fuzhou fish balls are made from eel shark or freshwater fish, cut into pieces, add taro flour (starch) and mix well, then wrap in a filling made of pork or shrimp, and shape it into balls, which is a unique local snack in Fuzhou.
The ingredients are carefully selected and made with care, with thin and uniform skin, clean and translucent, tender and crisp, with good elasticity, and is a seasonal delicacy in winter and spring in Fuzhou and surrounding areas.
Fuzhou is a coastal city with abundant seafood, so in the past, fish balls have gradually become the main snacks in Fuzhou, which is highly praised.
There is a saying in Fuzhou: "If you don't eat fish balls, the meal will be incomplete."Especially when the overseas Chinese from Fuzhou return home, they like to taste the local fish balls. In Fuzhou, it is a custom to serve guests with fish balls.In the past, the "fish balls" also included fish balls, with a size of a child's fist, when they came back, they had to be cut into small pieces, and everyone would eat together. Some people also like to eat small fish balls without filling, and they specially order people to make them, with a very strong elasticity.
Fuzhou fish balls are made with fish and shrimp or minced freshwater fish, mixed with sweet potato starch (potato flour), then formed into balls, a flavorful snack with Fuzhou local characteristics. Careful selection, exquisite craftsmanship, thin and even skin, pure white and shiny, smooth and crisp texture, fragrant and non-greasy soup.
Located in Fuzhou, with abundant seafood, fish balls have gradually become the main snacks in Fuzhou, widely praised.
"Without fish balls, there's no Fuzhou feast."Especially overseas Chinese returning home, they love to enjoy Fuzhou fish balls. In Fuzhou, guests at banquets must "eat fish balls."In the past, fish balls were always present in "banquet," usually the size of a child's fist, which needed to be cut into smaller pieces for everyone to share. Some people also like to eat plain fish balls, which are specially made with very strong elasticity.
Buddha Jumps Over the Wall
Introduction
, also known as "Full-Pond Fragrance" and "Fu Shou Whole", is a signature dish of Fuzhou, created by the famous restaurant, Chun Yuan Garden, during the Qing Dynasty. Main ingredients include Pork,Sea cucumber,Fish scale Fish belly, fish lips, tendon Ham,Dried loquats Okay.Wood ear mushrooms and other 28 ingredients, combined with Shaoxing wine, stored in a wine jar, and steamed for more than 10 hours with a gentle fire. The taste is exquisite, fragrant, and a delicacy in autumn and winter. It's no wonder that a scholar of the Qing Dynasty wrote: "The fragrance of the jar spreads to the four neighboring houses, and the monk, hearing the aroma, abandons his meditation and comes to eat the wall."The fragrant aroma of the stew fills the neighborhood, "Buddha Jumps Over the Wall" is a famous dish.，"was named accordingly. History and Culture
The original name of was "Fu Shou Whole". In 1899, a government official in Fuzhou, Zhou Lian, invited Zhou Lian to a banquet for Fujian Governor Zhou Lian, and he used the Shao Xing wine jar to prepare chicken, duck,
Lamb Lamb Pig's trotters Quail eggs and seafood, totaling 10 types of raw and auxiliary ingredients, which were cooked, and named "Fu Shou Whole". After Zhou Lian tasted it, he was very satisfied. He said that the name of the dish was taken from ", ", which means "auspicious and lucky, and double happiness". Later, the head chef, Zheng Chun Fa, improved the method of making this dish, and the flavor was even better than the original.
When Zheng Chun Fa opened "Chun Yuan Garden", this dish caused a sensation in. One day, a group of scholars and literati came to try this dish. When "Fu Shou Whole" was served, the aroma filled the air, and a young man was deeply impressed, and he immediately sang: "The fragrance of the jar spreads to the four neighboring houses, and the monk, hearing the aroma, abandons his meditation and comes to eat the wall."At the same time, "Fu Shou Whole" and " " have the same pronunciation in the Fuzhou dialect. Therefore, people generally call this dish " ". In 1965 and 1980, two sets of Fuzhou cuisine, featuring the cooking of, caused a sensation in Guangzhou Nan Yuan and Hong Kong, and triggered a " craze" in the world.
Restaurants run by overseas Chinese often use "authentic", attracting customers.was also served at the banquets of national leaders, such as Prince Sisakuno, US President Reagan, and Queen Elizabeth, and was highly praised, making this dish even more famous in the world. Dumplings
Introduction
Dumplings are a unique snack in Fujian, and the dumplings in Quanzhou have a long history, with characteristics of sweetness, tenderness, smoothness, and delicate workmanship.
The dumplings in Quanzhou are famous both at home and abroad, and dumpling shops are everywhere, the most famous one is Dong Street Dumpling, and itsdumplings were listed as a Chinese famous snack. There are many varieties and sizes of dumplings here, but the main difference lies in the ingredients, mainly includingDried scallops dried scallops Shiitake mushrooms mushrooms Shrimp shrimp Eggs eggs Squid and other main ingredients such as, pork, shellfish. Dumpling is popular in many places, and the dumplings in Quanzhou not only have a large filling, but also have a special taste, which is combined with sweet and spicy sauce andPeanut sauce to eat, and must be scattered and mixed, which is very delicious. The origin of Dumplings is in Quanzhou, and then spread to the Fujian region.
Quanzhou Dumplings are a traditional snack of Quanzhou, with exquisite ingredients, diverse ingredients, delicate workmanship, and long history, with a unique and delicious flavor that is enjoyed both at home and abroad. During the Qing Dynasty and the Republic of China, there was a "Dumpling Silver" in the city, and dumplings were very popular, along with the floating bridge head viewing temple, where Xu Niu's dumplings were sold. Customers were full. On Dragon Boat Festival, Quanzhou families prepared dumplings to offer to gods and ancestors. Eating dumplings and racing boats on Dragon Boat Festival are traditional customs in Quanzhou. History and Culture
The formation of Quanzhou dumplings is in the Southern Song Dynasty, and it is said that it is related to Lu You.
This dumpling is made of rice wrapped in bamboo leaves, which has a unique meat flavor. After Lu You left, the method of making dumplings was brought back to Quanzhou by a person who worked for Lu You, and was then improved, and finally developed into a variety of and popular snack. MakingDumplings are made with ingredients such as
Shiitake mushrooms
The fragrant aroma of the stew fills the neighborhood, "Buddha Jumps Over the Wall" is a famous dish.Shrimp.Taro Grains,Chestnuts Pork (or Chicken)Sticky rice and so on. The process is: first soak the sticky rice and dry it, then mix it with braised soup and green onions, and place it in a pot to stir-fry, then mix it with braised pork, fresh chestnuts, and steam it in a bamboo leaf. Dumplings should be eaten while hot, and are usually paired with soy sauce, garlic sauce, red chili sauce, and other seasonings.
Congee
Introduction
Congee is a snack originating from Quanzhou, Fujian, and then spread to the Fujian region, which is in a mushy state, made from fine rice noodles and sweet potato powder. First, boil the water, then add sweet potato powder and seasonings, and rice noodles. It is generally eaten for Breakfast along with Oil-fried buns and water chestnuts.
Making
Congee can be added with various ingredients such as Large intestines Small intestines, shrimp,Liver.Braised eggs Fried eggs (after chopping), braised meat,Sausages and so on.
Ingredients:
1, Main ingredients: 75g of fine rice noodles.
2, Auxiliary ingredients: 150g of shrimp paste, 1000g of pork bone soup, 200g of cooked fish meat,Salt 15g,Sugar 6g, Starch Pepper, coriander, and a certain amount of white wine. Operation:1, First, wrap the shrimp paste in muslin and put it in a 1000g of water pot, and cook over medium heat for half an hour, then remove the shrimp paste, and filter the soup. Slice the cooked fish meat.
2, Place the pot on a high heat, pour in pork bone soup and the soup from the shrimp paste, and bring to a boil.
Add fine rice noodles to the boiling soup, and add salt, sugar, and starch to adjust the taste. When the rice noodles float, the soup will become a thick paste.
3, Before eating, you can add braised large intestines and small intestines, and various cooked food and oil-fried buns. When eating congee, sprinkle with?, pepper, and other seasonings. TaroTaro, also known as "Little Longchun", is one of the most famous snacks in Fuzhou, along with pot edge noodles.
Taro is also called "Little Longchun", because its shape resembles the flower of the Longchun flower. "Taro" and "banquet" have the same pronunciation, so "taro" is also called "taro banquet".
sweet potatoes
Introduction
Among the local snacks of Fuzhou, only "sweet potatoes" can be ranked with "pot edge noodles," also known as "small longchun."
Sweet potatoes are also known as "small longchun," because the shape of the meat resembles the shape of a longchun flower, and "sweet potato" and "feast" have the same pronunciation, so sweet potatoes are also known as "sweet potato feast."So, why did the word "Tai Ping" originate? In fact, there are complete Duck eggs in Tai Ping, "duck eggs" and "press " and "press " have the same pronunciation in Fuzhou dialect, all kinds of " " in social life are suppressed, and many Fuzhou people go overseas to make a living, and " " is also suppressed when traveling, so naturally " " comes. On festivals, weddings, celebrations, family gatherings, etc., you need to use " " or " ", and this " " is a must-have.
Historical and cultural significance
Without a Tai Ping, there is no banquet; without a Tai Ping, there is no celebration. This Tai Ping dish, even for people from outside, even for some Fuzhou people, if you don't explain it, they won't understand. If you're talking about "Tai Ping," you first have to talk about the origin of "Tai Ping skin". Without "Tai Ping skin," how can you talk about "Tai Ping"?
According to legend, during the Jiajing years of the Ming Dynasty, in the mountainous area bordering in County, there was an official who returned the elderly, and he lived in the mountains, although there were delicacies to enjoy, but after eating too much, he became bland. So, the chef in the house came up with a new way, using Pork leg meat, pounded into meat paste, mixed with appropriate sweet potato powder, rolled into a paper-thin sheet, cut into small squares about 3 inches, wrapped in meat, making steamed buns (Dumplings), cooked with broth, and served as a snack. The official ate it and only felt that it was smooth, fragrant, and delicious, and exclaimed "So wonderful!", and immediately asked, "What is this snack?"The chef originally made the snack to please the owner, so how did he name it? Fortunately, the chef was clever, seeing that the steamed bun was like a swallow, so he called it "steamed bun". This is how "Tai Ping skin" came about. Originally, "Tai Ping skin" was only for wealthy families, but gradually, the skill of making "Tai Ping skin" spread to Fuzhou, and "Tai Ping skin" became a commodity, and people who ate it became more and more, so it became a famous and renowned snack in Fuzhou.
How to make it
Tai Ping skin uses carefully selected pork loin meat, removes meat tendons and membranes, cuts into thin strips, and then uses a wooden mallet to pound into meat paste, gradually adds sweet potato powder and appropriate amount of water, and repeatedly stirs and presses, until it becomes a solid mass, then places it on a board, and presses it into thin sheets. Apply a thin layer of sweet potato powder, fold it, and let it dry slightly to make fresh Tai Ping skin. Continue drying to make dry Tai Ping skin, which is generally packaged and stored for one year without spoilage. Before wrapping, cut the Tai Ping skin into square pieces about 2 inches, and use it as needed. The filling is made of tender pork, shrimp, and,Seaweed etc., all chopped, then add a little soy sauce and chopped green onion for seasoning. Then wrap the Tai Ping skin with the filling to make small steamed buns, with a shape like Pomegranate, cook it, and you get steamed buns.
Fuzhou people often eat "steamed buns" with peeled duck eggs, because in Fuzhou dialect, "egg" is called " ", and "duck egg" has the same pronunciation as "press ", so by "pressing" " ", it means " ", so it's called "Tai Ping steamed buns", and "steamed buns" and " " have the same pronunciation, so it's also called "Tai Ping banquet".
Oyster patties
Introduction
Oyster patties (diê-biāng), also known as oyster patties, are a traditional snack in Fuzhou, Fujian, with a strong Fuzhou flavor, unique and famous, and loved by people. Round, golden in color, with crispy shells and fresh fillings, can be eaten alone. Most Fuzhou people eat oyster patties as breakfast or snacks, and also with rice or porridge, especially with oyster patties and, which are very delicious when eaten together. Riceand yellow bean powder to make oyster patties.The finished product is round, golden, with crispy shells and fresh fillings, and it tastes savory. Most Fuzhou people eat oyster patties with rice or porridge, and it tastes even better when eaten with. You can find oyster patties in many small food stalls on the streets and alleys in Fuzhou. Oyster patties are a favorite snack for Fuzhou people, and oysteris also called "oyster"
in local dialect.The "tea" in " " is the same pronunciation as " " in local dialect, and as the fame of " " spread, " " became the common pronunciation " " now. How to make itThe way to make sand tea noodles is very simple, use alkaline water to cook the noodles, then put them in boiling water to cook, and then remove them and put them in a bowl. Finally, addPork heartPork liverPork belly Duck meat Duck blood Duck intestine Duck
Shrimp,
TofuDried mushrooms, Celery (cut into strips), Salt, Wine,Soup stock 1500ml. Cook it until it boils, then add the noodles and cook for one minute and serve.Chinese cabbage Introductionis a local snack in Fujian, China, originating in Zhangzhou, Fujian, and is popular in Fujian and Taiwan.
" " means a large pot, and " " means the edge of the pot.
" " means to stir or roll. The ingredients of " " are the same asRice noodlesand, both are made from rice.
The difference is that "rice noodles" are steamed, while " " are also steamed.
" " requires to add rice flour and water to the pot and roll it on the edge of the pot.
Although it is a small bowl, the ingredients are fragrant. How to make it Ingredients: 1 cup of rice flour, 200ml of water, 40g of meat, 1 large spoonful of shrimp, 1/4 of a bamboo shoot, 8 pieces of, 2 pieces of wet
Wood ear
2 pieces of celery, 1 small spoonful of salt, 1 small spoonful of wine, 1500ml of soup stock. Method:1. Mix the flour with water and cook.
2. Add the noodles to the boiling water and cook.
3. Add the meat, shrimp, bamboo shoots,, wet wood ear, and celery to the pot and cook.4. Add the cooked noodles and cook for one minute and serve. 5. Sprinkle some garlic powder and white pepper on top before eating.pig's trotters duck feet duck blood intestines, squid,tofu and other ingredients, finally poured into a rich soup that simmers for a minute, and a bowl of noodles can be served.
dumpling
Introduction
Dumpling is a specialty snack from Fujian, originating in Zhangzhou, Fujian, and popular in Fujian, Taiwan, etc. In Taiwan, it is most famous for its production in places like Tainan and Keelung Night Market.
The "dumpling" here refers to "large mouth pot" in Minnan, which means "large pot" and "large pot."The "rolling" here refers to "rolling" and "wriggling" in Minnan. The ingredients of "dumpling" are similar to noodles and noodles, both made from rice, the difference is that noodles and noodles are steamed, while "dumpling" needs to be ground into rice paste and rolled along the pot edge, with some hot water in the pot, and use fireto heat up, one side is baked and steamed at the same time.
Although it's just a small bowl, the content is incredibly fragrant, especially delicious in summer.
Ingredients:
rice noodles 1 cup, 200ml water, 40g meat, 1 tablespoon shrimp, 1/4 bundle bamboo shoots, 8 pieces of gold thread, and mushrooms 2 pieces, celery (cut into shreds), 1 teaspoon salt, 1 teaspoon wine, 1500ml broth, 1 tablespoon sesame oil, and white pepper 1/2 teaspoon. Method:
1 Mix the flour and water, then cook in a pot until boiling, then reduce the heat.
2 Pour the flour mixture into the pot slowly, forming a sheet, when it becomes slightly solid, use a spoon to pick up the noodle and roll into a circular shape, and cut it with a knife in the pot.
3 Wash and sauté the shrimp, then add broth and bring to a boil.
4 Add the cooked meat and other vegetables, cook until cooked, then add the noodles.
5 Serve the noodles, sprinkle with sesame oil and white pepper.
5. Sprinkle some garlic powder and white pepper on the surface after serving.
