What are the delicious foods in Fujian?

First of all, introduce the snacks in Xiamen:

1. Wu Zaitian's taro buns, Satay Noodles (there are too many well-made things in Xiamen, but this one tastes cheap and authentic, with curry flavor), fried spiced food, and 6 yuan had to try it, but one person had enough.

2. Huang Ze, peanut soup and leek box, one person 4 yuan is enough.

3. The salty rice dumplings in the Cultural Palace are a must in Xiamen. The dumplings are filled with chestnuts, three layers of meat, mushrooms and dried shrimps, which are fragrant but not greasy. You must add some pepper (this is not exciting at all, which can make the dumplings taste more delicious).

4. When you visit Gulangyu Island, don't forget to taste the sesame paste from a small workshop. That layer of white skin is made of glutinous rice, which is very Q. Don't eat more, two is enough, and it is even more beautiful to have Fujian oolong tea with it. This stuff will harden if it can't be left for a long time. There is also a stall in the ninth market in Xiamen, but it will be gone in the afternoon. It is recommended to eat it when you visit Gulangyu Island.

5. Fish ball soup is delicious and delicious. I think Gulangyu is the best place to eat this stuff in Xiamen, but if it is really not easy for foreign tourists to find it, but if friends who are enthusiastic about eating may wish to ask for directions by mouth, they will know that there are two branches to Gulangyu, and one is the way to eat Ma Zi Zhuang Garden.

6. Xiamen is a seaside city, and local people especially like to drink beer in summer. Of course, frozen bamboo shoots, octopus, smoked duck (with internal organs, head, neck, wings and claws) and salted duck (with internal organs, head, neck, wings and claws) are indispensable for snacks, which are distributed in various vegetable markets, and the famous ones are Sili vegetable market and Lujiang in the old city.

7. Yazhu Restaurant. Yazhu is a restaurant owner from the food stall business to now. In her shop, you can eat Xiamen's seasonal seafood and taste Xiamen's octopus. According to friends, this octopus is still the specialty of her shop, and the price is relatively moderate. 8 yuan per capita, can eat very good seafood.

8. bubble tea is everywhere in the streets of Xiamen, especially in the underground passage of Gulangyu Ferry. It is suggested that friends take a cup of bubble tea with them when they take the boat, and enjoy the waves one after another.

9. Spring rolls, which are made of cabbage, carrots (shredded), oysters and dried beancurd, are made of the layer of cake covered with Beijing roast duck, and are added with Shanghai Tess, tribute sugar and Xiamen Chili sauce in an alley next to the new Nanxuan. The business here is very good and the taste is authentic.

don't forget to taste oolong tea.

11. Dried dried shrimps, dried shrimps, scallops, dried squid (male and female, you need to consult when buying), laver, mushrooms and many others, all of which are dried by fresh marine products and used for cooking. For example, some vegetables that are not easy to fry are mixed with some dry goods, which make the vegetables rotten easily and have a delicious smell of seafood. Several methods are recommended: a) Dice white radish and dry it. B/ Stir-fry cabbage or Chinese cabbage with dried shrimps, and the cooked dish is delicious and delicious. C/ Braised bone soup with dried squid (preferably pig bones), the bones are washed, the squid is washed with clear water and cut into small pieces, and the squid is stewed with the bones in a wok. This soup has a strong seafood flavor. In addition, stewed bone soup with female squid is suitable for women to eat, which is a tonic soup, and the suitable season is winter. These dry goods can be purchased in Xiaxi Street at one time. When buying, you should bargain with the store and choose the dried ones. These dry goods can be stored for one year, but they must be in a dry place, and it is best to use bottles and cans (bottles and cans sold by IKEA are very suitable)

12. Golden-scented pigs, beef breasts and floss are very good, and you will pass by in Gulangyu when you go to Liuzhuang Garden. The facade is very small under a slope. It is the general store of golden incense and has agents in many stores. This is the most authentic point of purchase (.

14. Xiamen candied fruit is much more delicious than preserved fruit in Beijing. It is recommended that waxberry (there are several flavors here alone) and dried plum (salty, sweet and original) can be bought in that small grocery store in the ninth market, where there are many snacks.

15. There is a barbecue shop in Jukou Street, which has been open for more than ten years. The store has a special shacha sauce with kebabs, which has a unique taste (a little sweet), but it is a barbecue with southern Fujian characteristics.

16. The tribute pills in Xiamen are also delicious. It is recommended that friends who fly can take them with them. There is a well-made one in the eighth vegetable market (there are two kinds of tribute pills in case of long queues on holidays, one is without stuffing, the other is with stuffing, and the price is a kilo of 1 yuan). There are minced fragrant shavings, pork and fragrant soup in the tribute pills, which are semi-finished products that can be used as hot pot ingredients when they go home, or the same.

17. Sea melon seeds, a kind of seafood that is not available in northern cities, don't forget to order them when eating seafood (the season of abundance is summer). The meat is fat and delicious. The practice is to stir-fry quickly, add a special condiment, millet pepper, soy sauce and onion in Xiamen, and recommend the place to eat in Yazhu restaurant. The multi-cultural development environment of Yong 'an snacks has formed a "Yong 'an snack culture" with many varieties and unique flavors. Many snacks are processed with rice, wheat, beans and ferns as the main raw materials, and their flavors are mainly sweet, salty and fragrant, especially garlic. The workmanship is exquisite, and the aftertaste of food is long-lasting. Among them, the most distinctive snacks are: stewed tofu (hot-mouthed tofu), fruit strips, ground berries, rice frozen peaks, and glutinous rice cakes.

Tofu simmered in the oven is a good food in winter nights.

One of the famous snacks in Yong 'an, it is usually called hot-mouthed tofu. Its preparation method is to put tofu blocks in a large iron pot, add fish, pig's feet, ribs, water, etc., simmer for a long time with charcoal fire, and cook tofu into a honeycomb to make it tasty. After simmering, small pieces of hot tofu are dipped in seasonings made of soy sauce, garlic and rock sugar, which tastes sweet.

Bamboo fork fruit strips have a long history.

Bamboo fork fruit strips have been popular in Yong 'an for hundreds of years, and they are still popular today. Bamboo fork fruit strips are characterized by white and delicate color and delicious dipping. Its practice: select rice with long production period, finely process and grind pure white slices, grind them into slurry water, then mix the slurry water evenly and pour it into an iron disc, float it on boiling water in a cauldron, steam it, and roll it into a cylindrical shape, that is, the product is a tube. Can be dipped in soy sauce, garlic, pepper, sesame oil and other spices to eat, but also fried food. It is cheap, cool and delicious. Especially in summer, it can replace cold drinks and is a popular snack for urban and rural residents in Yong 'an.

grinding fruit

soak rice in water and grind it into pulp, add a little edible alkali, put it in a hot pot and stir it into paste-like thick pulp, then make it into balls with a diameter of 2-4 cm by hand, put it in a bamboo basket with herbs and steam it in the pot, and you can eat it.

frozen rice bees

Soak rice in water to make slurry, add a little edible alkali, put it in a pot and stir it into a paste-like slurry, then put the slurry on a rice sieve, sieve it into a bucket or basin filled with clear water, and turn it into many bee-sized particles. After picking it up, add seasonings such as onion, mushrooms, lean meat and shrimp to cook it, and it will be delicious.

round balls

Rice is soaked in water and ground into pulp, and a little edible alkali is added, and then it is put into a hot pot and stirred into a thick paste, and then it is made into round balls with a diameter of 1-1.5 cm by hand. Mariko symbolizes auspiciousness. Local people in Yong 'an area should eat mariko for weddings, birthdays and children's full moons. On the winter solstice, auspicious mariko cooked with dog meat and pig's feet is indispensable on every table.

Ciba

Steam the glutinous rice with wooden rice cooker, pour it into a mortar and beat it until it is rotten, take it out and knead it into a proper size Ciba dough, and add sugar to serve. Or put it in a bamboo basket and roll it with a layer of Ciba powder (fried soybeans are ground into powder and mixed with brown sugar). Whenever there is a happy event, the local people should make brown sugar mixed with rice cakes to entertain guests to show good luck.

Yong 'an taro bag

The main ingredients of taro bag are taro and cassava flour. Wash the taro, cook it in a pot, peel it, and knead it with wood powder until it is soft and hard, so as not to touch your hands. Make taro package, wrap it with cooked stuffing made of lean meat, mushrooms, bamboo shoots, shrimps, soy sauce, spiced powder, etc., put it in boiling water, cook until it swells and floats on the water surface, and then it will be cooked. Dip it in soy sauce, wine, lard, monosodium glutamate, chopped green onion and so on. The taro is soft, smooth and fragrant, and it is a traditional folk snack in Yong 'an.

18. Kissing snail (alias, the product in the sea is not dirty), which is also a kind of appetizer (cold salad and soy sauce water). It tastes very special, and you need to use your tongue and lips to eat it. (This dish is a test of the chef's skill, but it can also depend on your kissing skills.) Yazhu Restaurant has it, so you can order it.

19. Xiamen instant noodles are the most unique one (personal taste) among all the imported and domestic instant noodles I have eaten. It takes a lot of effort to cook this noodle. After the water is boiled, put the instant noodles in, turn the noodles back and forth with chopsticks, and the noodles will be edible when scattered, so that the noodles will be very Q. Another kind is more complicated, that is, stir-fried instant noodles. Don't stop learning this friend. If it's not done well, it will become dough. You can order it at Yazhu Restaurant.

2. fried rice noodles (you must have Putian's fine rice noodles) and fried noodles are all delicious, and they will be available in Yazhu restaurant, but you should enjoy them every day, otherwise you will have a bad stomach.

21. There are several fried crabs around Lianhua Road (if accompanied by local people, you can eat them here). If not, order them at Yazhu Restaurant.

Fuzhou Snacks

Fish balls are made by chopping carp, sharks or freshwater fish, adding sweet potato powder (starch) and stirring evenly, and then wrapping them with pork lean meat or shrimp, sturgeon and other stuffing, which is one of the local flavor snacks in Fuzhou. The origin of fish balls is said to be related to Qin Shihuang. The impatient "emperor of the ages" loved fish, but he hated fishbone very much, and several chefs died for it. Once, it was a famous chef's turn to cook for Qin Shihuang. After he washed the fish, he thought that his good or bad luck was uncertain, and his life depended on this fish. He couldn't help but get angry and slammed the fish with the back of his knife. The fish was smashed and the fishbone was exposed. At this time, the eunuch came to pass the meal. He used his quick wits to pick out the fishbone conveniently and soaked the smashed fish in the soup.

After Qin Shihuang ate meatballs, he was very happy, so he gave it an unusual name: "Phoenix Beads Without Borders in the Imperial System". Since then, fish balls have spread from the court to the people. Fuzhou fish ball is a stuffed ball with fish skin, which is carefully selected, exquisitely made, thin and uniform in skin, white and bright in color, smooth and crisp in eating, and not greasy in soup. From this proverb, we can know that Fuzhou people have a preference for fish balls, especially those overseas Chinese who have returned to visit relatives in Rongrong after a long separation, and are glad to taste the fish balls in their hometown. Dingbian paste

Dingbian paste, also known as pot edge paste, is made by evenly and lightly splashing rice slurry around the inner edge of an iron pot, drying and shoveling it into a boiling soup made of razor clam, clam, mushroom, dried shrimp, onion, day lily and ingredients. Just out of the pot, the ding bian paste is white, crisp and thin, the soup is clear and not sticky, the food is delicate and smooth, and it is fragrant and delicious. It is a unique flavor snack that everyone loves in Fuzhou. Almost every family in Fuzhou can make dingbian paste. Every time we go to long summer, citizens and farmers in the suburbs have to spend the summer with diced paste, and farmers often make and eat diced paste during the slack season.

In the morning and at night, there are dingbian paste food stalls everywhere. When Zhu De tasted Dingbian paste in Fuzhou in 1961, he said: Such a simple raw material, such a simple production and such a simplified eating method have such attractive charm that it is unforgettable after tasting. Nowadays, Dingbian paste also has bagged "Dingbian paste slices", which can be cooked at any time. Meat swallows (this is actually different from the "flat meat" sold in some snack bars)

Swallowskin is made of lean pork hind legs, the tendons and periosteum are removed, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder sieved by a fine-hole silk screen and appropriate amount of water, repeatedly stirred, constantly pressed evenly, and initially made into hard blanks, and then placed on a lath and rolled into thin sheets. Apply a thin layer of potato powder, fold it up, and dry it slightly to make fresh swallow skin. Continue to dry the dried swallow skin, which is generally not bad after long-term storage for one year. Before stuffing, cut the swallow skin into square pieces about two inches with a knife for later use. Chop lean pork, dried shrimps, water chestnuts, laver, etc. into paste, then add a little soy sauce and scallion to taste, pack the square slices of Yan skin into small flat pieces, and steam them to make meat swallows.

Fuzhou people often match "flat-fleshed swallow" with shelled duck eggs as dishes. Because "egg" is called "egg" in Fuzhou dialect, and "duck egg" has a harmonic sound of "suppressing chaos", it means peace if "suppressing chaos" is taken, so it is called "Taiping swallow", and "swallow" is homonym with "banquet", also known as "banquet".

"Taiping Yan" is a "big dish" at the wedding banquet in Fuzhou. Firecrackers are set off at the dinner, and guests can only eat it after the bride and groom or their elders thank them impromptu. Flat-fleshed swallows are deeply loved by compatriots in Taiwan Province and overseas Chinese in Fuzhou. When you come to Fuzhou, you will bring the swallows back as gifts to your relatives and friends. Onion meat pie, a traditional snack in Fuzhou. An oven shortcake is made of flour as the main material and pork fat, chopped green onion and raw sesame as the auxiliary materials. The method is: knead the flour into a cake crust, marinate the fat diced meat with white soy sauce, monosodium glutamate, refined salt, spiced powder or salt and pepper to make stuffing, stuff a lot of chopped green onion when filling, sprinkle raw sesame seeds on the cake surface, and bake in the oven.

There is also a traditional snack in Fuzhou called dried shrimp patty, which is similar to onion patty in its preparation method and the same shape and size as light cake. It is baked in the oven with dried shrimp, diced meat, salt and pepper as stuffing. It is crispy and delicious, and has a history of 3-4 years. Melaleuca Cake Thousand Pages Cake, also called Melaleuca Cake, is a traditional dessert snack in Fuzhou. Select medium-gluten flour, add yeast and white sugar water to make dough, batter the dough for about 2 hours, add alkaline water and knead it evenly, cut the fat meat into pieces, put it into a soup pot, cook it with high fire, and then cut it into fine fat dices, grind the flour into thin noodles, fold it in half, sprinkle one layer of fat dices and one layer of white sugar on one side to form one layer of stuffing. If you make it, you can get four layers and three layers of stuffing.

Thousand-page cakes are usually made into 8-12 layers. Put the cakes into a steamer, steam them with strong fire, and take them out into squares or diamonds. Because the dim sum is multi-layered and beautiful, the oil is soft and moist, and it melts in the mouth, so it is named Thousand Pages Cake. Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Ball Cleaning and soaking glutinous rice for 4-6 hours, grinding into water * * * * * balls, decocting brown sugar with water to obtain syrup, and removing residues for later use; Adding syrup and refined salt into bean paste to make bean paste stuffing; Adding syrup to glutinous rice flour dough, kneading repeatedly and making into blank.

wrap the blank with bean paste to become an oil green blank, and paste 1 peanut kernel on the surface. Put the green body into the oil pan, gently turn it with an iron spoon, and when the oil skin is bright and swollen like a ball and the color is brown, you can pick up and drain the oil. Zhangzhou snack

finger-grabbed noodles

is commonly known as "dried bean noodles" or "spiced noodles", which is composed of three parts: fabric, ingredients and condiments. The fabric is made of alkali noodles cooked and spread on a bamboo sieve to make round slices with the size of the palm, which is called "noodles". When eating, put "fried dried bean curd" or "spiced roll" on the noodles, add sweet noodle sauce, peanut butter, mustard hot sauce, garlic vinegar sauce and other condiments, then roll up the noodles and eat them with your hands, so it is called "hand-grabbed noodles". Its characteristics: fragrant, sweet, sour and spicy, oily but not greasy, refreshing.