Please introduce local snacks in your hometown.

How to do it is a bit difficult, because of the problem of raw materials, it is estimated that it is difficult to make authentic things.

But you can still give a brief introduction.

Snacks in Xiamen, Fujian:

Oiled onion fruit (QQ's is similar to ginkgo biloba, steamed for fun, and the meat stuffing is salty), taro bag (taro belt stuffing is made of mushrooms, bamboo shoots, dried beans and peanuts, which are salty), peanut soup, fried jellyfish, batter, pie, brown bamboo shoot jelly/soup spring rolls, satay noodle sauce oil and water (local specialty) and Tongan sealed meat.

The following is a little information searched everywhere for your reference.

There are more than 200 kinds of flavor snacks in Xiamen. Among them, salty roasted zongzi, fish ball soup, shrimp noodles, pancakes, taro buns, leek boxes, frozen bamboo shoots, satay noodles, oil onions and fried rye strips are the most durable, while sweets, such as peanut soup, jiaozi soup, candied cakes, oil flowers, fried dates, fried garlic and noodles tea, are the most durable.

Moreover, many famous snacks with traditional characteristics have gradually evolved into exquisite, small, high-grade and diversified dishes, which have leapt to formal banquets and boarded elegant halls.

Spring rolls-Xiamen used to call them "pancakes". According to legend, Cai, a native of Tongan in Ming Dynasty, was also the military affairs of the governor of Yungui and Huguang. He often read official documents all day and was too busy to eat. Mrs. Cai was worried that her husband was hungry for a long time, so she came up with an idea: it was convenient to wrap the vegetables in a noodle bag and let Mr. Cai write with his right hand and eat with his left hand.

This kind of eating method has gradually spread and become a well-known food in southern Fujian. Every family has the habit of eating pancakes on holidays, especially in Tomb-Sweeping Day.

Xiamen pancakes are mainly made of bamboo shoots, peas, bean sprouts, vermicelli, dried bean curd, fish, shrimp, diced meat, oysters and carrots. As for all kinds of seasonings, we should mix them properly, but we attach great importance to seasoning with dried flat fish, which makes them crisp and delicious.

Oil onion fruit-Mid-Autumn Festival, commonly known as "July and a half", has an ancient folk custom of worshipping ancestors with salted fruit. Legend has it that when a family steamed this offering, the child opened the steaming spring W, saw the salted fruit half-cooked, thought it was "white and tasteless", and poured a bowl of meat and vegetables into the fruit. After being discovered by adults, "steamed with raw rice." But it tastes good.

As a result, people competed to imitate and evolved from salted onion fruit to oily onion fruit. The method is as follows: beat shredded pork, diced long pepper, fried flat fish or shrimp skin, rice sauce, white sugar, sweet potato powder, scallion, allspice powder and salt into balls, and cook the rice slurry in a bowl.

When you eat it, you should cut it open and put some sand tea sauce, orange juice, garlic paste and radish acid. It tastes flexible and fragrant and delicious.

Frozen bamboo shoots, commonly known as "bamboo shoots", grow in beach mud and look like earthworms on land. They are crushed, washed and boiled, and then boiled with rich glue. B put it in a small wine glass, cool it and freeze it into small round pieces. When eating, use soy sauce, balsamic vinegar, Chili sauce, peanut butter, mustard and garlic as ingredients.

Zhou Lianggong, a native of Henan, praised this ugly but delicious "bamboo shoot" in Xiao Min Ji when he was an official in Fujian in the early Qing Dynasty.

Oyster frying-Oyster frying takes the above-mentioned oyster "Zhu Hao" as the main raw material. Mix the eggs, sweet potato powder and minced garlic evenly, and then fry them in a pot with a proper amount of lard until both sides are crisp and yellow. When eating, garlic paste, sand tea sauce, coriander and so on. Used as ingredients to achieve crisp, delicate and delicious effects. Barbecued pork buns-jiaozi can be seen everywhere, but Xiamen has a unique flavor. It is made by mixing glutinous rice, pork, mushrooms, dried shrimps and chestnuts with oil, wrapping with bamboo leaves and stewing in soup. It's served with sand tea sauce. It's not greasy and delicious.

Leek box-the leek box is made by mixing flour with lard, stuffing pork legs, shrimp, flat fish, water chestnut, leek and mushrooms, wrapping them into cakes like small boxes, kneading the edges into waves and frying them in an oil pan. The stuffing is delicious and the skin is crisp.

Stir-fried noodles, a special dish in Xiamen, was initiated by the original "Quanfulou" and "Shuangquan Restaurant". The cooking method is to fry the superior noodles in a 70% hot oil pan until they are red and yellow, then skim the fat with boiling water for later use, take lean meat, winter bamboo shoots and mushrooms as ingredients, shred and fry until cooked, add flat fish and shrimp into Shaoxing wine, and then fry the fried noodles with the ingredients. Season with sand tea sauce and red hot sauce when eating.

Taro buns-Taro buns are snacks in summer and autumn. Peel and wash areca taro, mash it into raw taro paste, add a little starch and refined salt, stir well, coat the inner wall of the bowl with oil, add stuffing prepared in advance, such as shredded pork, shrimp, mushrooms, winter bamboo shoots and water chestnut, and cover it with a layer of taro paste. Take it out and put it in steam. Umbrella j scale r with pepper, mustard, sand tea sauce, etc. Which tastes better.

Fried five spices-lean meat with shallots, flat fish, water chestnut, duck eggs, monosodium glutamate, superior soy sauce, sugar and five spices powder. Stir well, roll with bean bags and fry in oil pan until cooked. Cut into small pieces and serve with sand tea sauce. Spicy sauce, mustard, radish acid, coriander and sweet sauce are more delicious.

Peanut soup-Xiamen peanut soup is a kind of peanut soup, which is characterized by removing defective grains, soaking them in boiling water, removing the film, adding water, and boiling them in a casserole with slow fire. You can't add sugar until the peanuts are ripe, and then continue to cook until the peanuts are rotten. At this time, peanuts split in two, floating on the water, rotten but insoluble, juice soluble but water not turbid, oil not greasy, fragrant.

Xiamen's "Huangzehe Peanut Soup" is a representative variety of Xiamen Peanut Soup, which is famous in Hong Kong, Macao and Taiwan. ampnbsp

Bread paste-is bread paste made of shrimp, oysters and olefin? Let's look at Lei │' s fresh seafood soup and make it into a paste with noodles. When cooking, you should master the heat, so as to paste without chaos and paste clearly.

Besides seafood, duck's blood or pig's blood can be added to the batter, or a string of pig's large intestine can be stewed in the batter, so that the oil can be blended into it. When the large intestine is cooked, it can be seasoned with fried dough sticks, fried chopped green onion and chopped pepper, which will make the flavor stronger and taste more delicious.

1, fried jujube

Xiamen Tongan is a famous ancient snack, one of Tongan's three treasures (horseshoe crisp, sealed meat and fried dates).

Practice: raw materials are divided into skin and stuffing. The skin is generally a good sweet potato, and the rice is ground into powder. The fillings are generally peanuts, peas, sesame seeds, and vegetables are also acceptable. Wrap the stuffing in the skin and fry it in a boiling oil pan. It tastes good.

2. Bowl fruit

Xiamen Tongan traditional snacks.

Practice: The main raw material is hard rice. Put the soaked rice into a stone mill and grind it into pulp, add seasonings such as meat sauce and oil onion, and then steam it.

3, the hoof is brittle

Xiamen Tongan traditional specialty is popular in Tongan. Noodles and sesame oil are fragrant sacrifices, so they are commonly called sweet cakes.

Practice: Using refined flour, sugar, refined oil, maltose, peanut kernel and white sesame seed, it is divided into three production processes: peeling, crisp and stuffing.

4, sweet potato powder fruit

Xiamen Tongan traditional snacks are popular in Xindian Town, Tongan.

Practice: cook rice into porridge, mix it with sweet potato powder, put it in a stone mortar, knead the rice and sweet potato powder together, then add water, thicken it, fry it in an iron pan into pancake skin, cut it into 2 cm wide vermicelli, and put it in a "dare pot" for cooling. Add enough lard when cooking, add Shanghai oysters, cuttlefish, shrimp and other seafood, and sprinkle some chopped green onion or celery on the surface.

Step 5 seal the meat

Xiamen Tongan traditional snacks.

Practice: Cut the pork (front leg meat) into cubes, about 2 kg, wrap it in square gauze, put it in a clean iron pot, pour in cooked lard, heat it, stir fry the whole pork in the pot, and add soy sauce, sugar, monosodium glutamate, rice wine, star anise spice, etc. Then add mushrooms, chestnuts, shrimps, dried waste oil and other seasonings and stew in the pot for two and a half hours.

6. taro in Tianjin

Areca taro, praised by Tongtingxi, has a long reputation. It has the reputation of "praising the beauty of the stone".

7.sugar cane

Sugarcane in Tian Yang Village, Datong Town, Tongan has a long-standing reputation. Due to the soil and climate in Tianyang village, the sugarcane planted is sweet and full of flavor.

8. Amphioxus

Xiamen Tongan district specialty. This fish has no head, no fins, no scales, no spinal roots, and even no senses such as eyes, ears and nose. The heart is a beating abdominal blood vessel, with colorless blood and translucent body. Except for the mouth and throat, it is the rectum and anus, and the structure is relatively simple.

9, fish skin peanuts

Xiamen Tongan is one of the famous specialties, named after the skin is covered with fish.

Practice: it is made of peanut kernel, cake powder, sugar and refined white flour by mixing and baking. It has a unique style of crispy sugar, salty and sweet.

10, roasted meat jiaozi

Xiamen Tongan traditional snacks.

Practice: The above glutinous rice, mushrooms, shrimps, chestnuts, pork (or chicken) are the main ingredients and carefully cooked. It tastes sweet, oily but not greasy, and its color is Huang Liang. It is more delicious with seasoning such as sand tea sauce, garlic, hot sauce and radish.

1 1, Tieguanyin

Xiamen Tongan famous tea. The most famous treasure in oolong tea. Its rope is round, mellow, resistant to brewing, the soup is golden in color, bright and translucent, fragrant, mellow in taste, slightly bitter and then sweet at the entrance, with a little honey flavor. It is a first-rate tea and enjoys a high reputation at home and abroad.

12, orange cake

Tongan traditional cuisine. 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 and are famous at home and abroad.

Longyan 13

Tonga is a specialty. There are many kinds of flavors, with the characteristics of large particles, thin skin and delicious juice. Longan was once a tribute of the emperor.

Huang Jingui 14

Xiamen Tongan famous tea, also known as Huang, is a precious oolong tea variety, which ranks among the best in China tea. Huang Jingui has the characteristics of early germination, early harvest, early market, fine yellow appearance and mellow and fresh meat, and is a treasure in oolong tea.

15, rice wine

Xiamen Tongan traditional famous wine is produced in Zhuba Distillery. It is brewed with pure and sweet shilong spring water, high-quality grain and distiller's yeast. The process is primitive and simple, and more than 0 kinds of wine are brewed in three series 10, including yellow wine, big barrel wine and longan tonic wine. Among them, Juba 38-degree rice wine was taken to the Bordeaux laboratory in France for testing, and it was found that all indicators of rice wine were excellent.

16, Indonesian snacks

The most distinctive Southeast Asian cuisine of Zhuba Overseas Chinese Farm in Tongan, Xiamen. The most common ones are yellow rice, curry chicken, oyster sauce slices, vegetable soup, Indonesian mutton skewers, Indonesian spring rolls, shredded mermaid, Kaduoduo, potato balls, tofu balls, sweet and sour beef, coconut city beef, Bandung vermicelli, Badong beef, bitter gourd balls, Hainan boiled chicken, Soto beef soup and so on. Each style has a strong Southeast Asian banana wind and coconut sea wind, which severely challenges the taste buds of the guests.

17, Baiwei fruit wine

Produced in Baiwei Fruit Wine Village, Zhuba, Tongan, Xiamen. The winery hired the famous winemaker Gé rard Gao Lin as the chief technician, and at the same time introduced a full set of alcohol production equipment and vinegar processing equipment. Produce high-quality fruit wine and fruit vinegar series products. Some of these products have been tested by relevant French departments, and have reached the standards of similar products in France and have been registered. Juba Baiwei Fruit Wine offers high-taste French food culture to tourists.

18, trench

Trench's book is called Oysters. It is nutritious and delicious. The dried meat contains 45-75% protein, 7- 1 1% fat, 19-38% sugar and various vitamins. Known as "milk in the sea". Tongan is mainly produced in Tang Yang and Xiaodeng, Daleng Town.

19, which is easy to build.

Xiamen Tongan's most hometown snack. The main raw materials are leeks, oysters, sweet potato powder and oil, which can be fried in one pot.