What are the delicious specialties in Meizhou Island?

What special foods are worth trying when traveling to Meizhou Island in Putian? Most of the specialties of Meizhou Island in Putian are dried seafood, as well as unique Mazu Ping 'an cake and various delicious local fruits. See below for professional details!

Specialty 1: pickled cloud mud

Yun Ni is also called Enteromorpha. Enteromorpha fiber can detoxify nicotine, which is good for smokers. Enteromorpha contains more iodine. Enteromorpha can be used as medicine. 055-79000 describes Enteromorpha prolifera: "Burn powder and blow your nose to stop bleeding; The back of the hand is swollen when it is soaked in water. " A paper published by scientists in Osaka, Japan in 1999 also believes that the use of Enteromorpha extract in mice can significantly inhibit the deterioration of skin cancer.

Specialty 2: Dried fish

Dried fish, as the name implies, refers to dried fish. Usually dried fish are made of male fish, cloves and white frozen fish, and most of them are male fish. Dried fish is often used as a material for soup and porridge because of its small size and little meat. If you eat it directly, it will generally be fried into a crisp taste, or fried with diced beans and peanuts as a side dish.

Specialty 3: Shrimp

Seaweed, also known as dried shrimp skin or dried shrimp, is a product made of white shrimp, red shrimp and green shrimp by blanching in salt water, drying in the sun, bagging, beating and kneading, winnowing, peeling and removing impurities, that is, salting, airing, drying and shelling. It is called dried seaweed because it is made from fermented grains. White shrimp is the top grade, with good color and taste and delicious taste. Shrimp has a long white beard, and its body and meat are white. Therefore, the predecessors had a chant of "jade carving a boy's waist, two inches of silver and one inch of tendon". Seaweed soaked in water before eating is soft, tender and mellow, suitable for frying, frying, steaming and boiling, and tastes delicious, so it is one of the "three fresh".

Specialty 4: salted hairtail

The meat is tender and delicious, with only one big bone in the middle and no other fine spines. It is a kind of marine fish that people prefer to eat, which has high nutritional value and is beneficial to diseases such as physical weakness and traumatic bleeding after illness. Chinese medicine believes that it can stimulate appetite, warm the stomach, tonify deficiency, moisten skin and beautify the face.

Specialty 5: eel glue

Eel gum is a kind of fish gum. Fish glue, also known as fish belly. This is a swim bladder. Cut it and dry it. There are usually sturgeon bellies and catfish bellies. Belonging to one of the four major seafood, it has been listed as one of the "eight treasures" in modern times. Fish maw is also a classic dish.

Specialty 6: dried eel

Dried eel is a dried meat product made from fresh eel by washing, cutting and drying. High-quality dried eels are compact, clean and shiny, easy to eat and low in water content, which is suitable for long-term preservation.

Specialty 7: dried yellow croaker

Small yellow croaker is suitable for women with anemia, insomnia, dizziness, loss of appetite and postpartum weakness. Asthmatics and allergic people should be careful to eat.

Specialty 8: Porphyra toushui

The first growing and harvesting laver is called the first water laver, followed by the second water, the third water and the fourth water. Porphyra yezoensis is rich in many bioactive substances, such as polysaccharides, highly unsaturated fatty acids, taurine, carotenoids and steroids. Porphyra yezoensis concentrates a variety of B vitamins in Porphyra yezoensis, which are harvested every year in11-65438+February, and the earliest batch is in 65438+1October.

Specialty 9: Mazu Pingan Cake

Mazu cake is a traditional cake for farmers in Meizhou Island. It is made of glutinous rice and winter rice through a proper formula. It tastes soft but not sticky, tough but not hard. Even in winter, it is still soft and delicious, and it is very popular with pilgrims and tourists who come to the island for pilgrimage.

Specialty 10: Pipi shrimp

Pippi shrimp, scientific name shrimp. The cooked shrimp yellow tastes like crab yellow, and the more you chew it, the more fragrant it becomes. Other ethnic groups prefer to eat raw and marinated, dipped in garlic and pepper vinegar, which has a sticky gum floor and a sense of Q, with endless aftertaste.

Specialty 1 1: pickled jellyfish skin

Jellyfish skin is the finished product of jellyfish. Jellyfish is a large edible jellyfish, which is eaten as a count.

Specialty 12: canned pickled snails

The peeled fish liver is larger and can be used to make cod liver oil, fish bones can be used to make canned fish chops, scalp viscera can be used to make fish meal, and fish skin can be used to make soluble edible fish protein, which is a kind of nutritious food rich in protein.

Specialty 13: sea melon seeds

Jellyfish can be divided into two types: jellyfish head and jellyfish skin, but they are both processed and brewed by jellyfish. Jellyfish head refers to the tentacles of jellyfish, which are thick and nutritious and usually eaten cold. Jellyfish head is the best among jellyfish, with higher taste and nutritional value.

Specialty 14: pickled peeled fish

Dried cuttlefish is the top grade, with complete shape, bright and clean color, persimmon red or brownish red, translucent shape, flat and thick meat, dry and tough, fresh and fragrant, and no salt; Basically intact, with black spots in some areas, the surface is white, the back is dark red, and the flavor is poor.

Specialty 15: jellyfish head

Clam is not only delicious and nutritious, but also has the effects of moistening five internal organs, quenching thirst, softening hardness, detumescence and diuresis.

Specialty 16: dried cuttlefish

Squid larvae are convenient to eat, low in calories and rich in nutrition. Its fresh taste will make people feel refreshed, and its chewy taste will also make your oral muscles active.

Specialty 17: dried clams

Shrimp skin is mainly concentrated in the southeast coastal areas of China, especially in Jiangsu, Zhejiang, southern Fujian, eastern Guangdong and Beihai, among which the shrimp skin in eastern Guangdong and southern Fujian is famous for its freshness and sweetness.

Specialty 18: cooked squid larvae

Scallops are scallops. The ancients said, "After eating for three days, I still find chicken and shrimp boring." It can be seen that scallops are delicious It is made by air-drying adductor muscle of scallop.

Specialty 19: dried shrimp

Also known as oysters. Oysters are not only fresh and delicious, but also nutritious. It has the reputation of "milk in the sea". Contains vitamins, taurine, liver sugar and other minerals and other nutrients. Its iodine content is 200 times higher than that of milk and egg yolk, and its zinc content is the highest among other foods.

Specialty 20: Scallop

Kelp is a very common seafood. Everyone knows that eating kelp can supplement iodine and prevent diseases such as hyperthyroidism. In fact, kelp can not only supplement iodine, but also contain a variety of nutrients.

Specialty 2 1: dried oysters

Echinacea purpurea is a dried product of Gracilaria. The meat is delicious, rich in protein and nutritious. 055-79000 said: "Clams live in sea mud. Two or three inches long, as big as a finger, with openings at both ends.

Specialty 22: dried kelp and kelp knots.

Meizhou Island honey pomelo, also known as "Wendan pomelo", is a famous precious fruit with a tail. It is a delicious fruit suitable for eating and dietotherapy. It was once listed as a tribute by the Qing Dynasty. The fruit is of excellent quality, fragrant smell, tender meat and mellow juice, moderate sweetness and sourness, good taste and unique flavor.

Specialty 23: Bulk Drying

Putian litchi began in the Tang Dynasty, and Cai Xiang in the Northern Song Dynasty called Xinghua litchi the strangest. Sweet taste, high stone filling rate, and thirst quenching and nourishing effects. In the early 1960s, when Guo Moruo visited Putian, he wrote the poem "Litchi is everywhere in Licheng" and praised Litchi in Putian. Excellent varieties are Chenzi, Songjiaxiang and Zhuangyuanhong.

Specialty 24: Putian honey pomelo

Xinghua Longan, with excellent fruit flavor, sweet but not sour, has Bai Rubing pulp and a thin layer of spun yarn on the surface. After peeling, it falls to the ground without being stained with sediment. There is also a kind of "white seed longan", also called "seedless longan". Its kernel is only the size of a grain of rice, milky white, translucent and soft. The taste is fresh and refreshing, sweet as honey, and the sugar content is about 25%. This is a rare seed in the world.

Xinghua longan, especially Wulongling, has moderate shell thickness and is most suitable for baking dried longan. Xinghua longan is famous at home and abroad, which has a lot to do with the local soil climate and water quality, but it is also inseparable from the careful baking of fruit farmers. Today, Xinghua longan production area has been listed as one of the six major longan bases in China, and the planting area has been expanding.

Specialty 25: Putian litchi

Mature loquat fruits are also hung on the trees in strings, each fruit is 3-5 cm long and is round, oval or long "pipa-shaped". The surface of loquat is covered with fluff. When it is immature, it is turquoise, hard and firm, and has a strong aromatic smell. After maturity, the skin is generally pale yellow, and some colors are dark, close to orange-red. The pulp is soft and juicy and can be divided into white and orange. It is called "white sand" (white loquat) and "red sand". Baisha islands

Specialty 26: Xinghua Longan

Xinghua rice noodle is a traditional name of Han nationality in Putian, Fujian. White as snow, delicate as silk, slightly fragrant with rice, and can be stored. It is a famous product of Putian (formerly known as Xinghua Army and Xinghua House) and one of the earliest fast food in China. It is cheap and famous at home and abroad, especially for overseas Chinese. People call it Xinghua rice noodles. Rice noodles are mainly produced in Xihong Village and Qingjiang Village in Huangshi Town, Putian County, followed by Yangcheng Village in Xia Di, Xili, Shang Hui, Xiahui, Zhanglin and Quqiao Township. Yellow-pointed rice such as rice flour is the best, and it has to go through 9 processes. Xinghua rice noodles are characterized by thin and uniform strips, white color, refreshing and crystal clear, easy cooking and frying, dry soup, convenient eating and unique flavor.

Specialty 27: Putian loquat

Putian selects high-quality wood and 150 kinds of traditional wooden lacquerware, such as bowls, plates, plates, cups, bowls, pots and flowerpot covers. These porcelains are exquisite in shape and glossy in color. They are both daily necessities and handicrafts. The paint bowl is beautifully made and the materials are exquisite. There are traditional "red light" and "fading black" in lacquer art, which are as bright as a mirror and gather light and shadow; There are "faded decals" and "picture-in-picture", which are intangible and look at the scenery; There are "raw lacquer eraser" and "transparent eraser" with clear wood grain, which are more beautiful than nature. There are more than 20 kinds of lacquer bowls, such as "Qingshi Julie Bowl", "Transparent Dark Flower Yuanyang Bowl" and "Golden Bead Cover Bowl". Wooden bowls are the best products for furniture, travel and tableware. They are not only elegant in shape, excellent in texture, bright in color, simple and beautiful, but also tasteless, nontoxic and durable. Boiling water is not hot, acid and alkali are not corrosive, and it is a well-known excellent tableware at home and abroad. On display in the hall, it looks like a full moon and looks like a half pearl from the side. This is a kind of handicraft that can be appreciated. At the same time, the lacquered wooden bowl is not three inches high, but three points thin, so it is very light to carry on a trip.

Specialty 28: Xinghua Rice Noodle

Auricularia polytricha, also known as Auricularia polytricha, Auricularia polytricha, Auricularia polytricha and Auricularia polytricha in southern China. Born in tropical and subtropical regions, it grows on dead branches and trees in warm and humid seasons. Compared with auricularia auricula, auricularia auricula is big, thick, tough, hard, brittle, chewy, stress-resistant and easy to cultivate.

The fruiting body of Auricularia auricula is gelatinous, shallow disc-shaped, with irregular ear and width of 2- 15m. It has obvious base, sessile, slightly wrinkled, soft when fresh, and shrinks after drying. The sublayer grows inward, smooth or slightly wrinkled, purple-gray, and then turns black. There is long hair outside, colorless, and only the base is brown, which often grows in bundles. Auricularia auricula is slightly harder than Auricularia auricula and suitable for cold salad. It tastes like jellyfish skin and is called "the prickly skin on the tree".