What are the specialties of Minnan water town?

"The altar is fragrant, and the Buddha hears that he abandons Zen and jumps over the wall." The name of the Buddha jumping wall in Fujian cuisine comes from this poem. According to legend, Zheng Chunfa, the founder of Juchunyuan, worked as an official chef during Guangxu reign of Tongzhi in Qing Dynasty. He asked the wife of an official at that time for advice, improved the materials, sealed them with lotus leaves and simmered them with charcoal fire to make the dishes more delicious. Later, after he opened a restaurant, he introduced this dish, which was very popular among senior officials, wealthy businessmen and literati at that time. The Buddha jumping over the wall became a necessary dish for the banquet of officialdom merchants at that time, which was widely known.

2. Mussel chicken soup

Mussel chicken soup, which highlights the regional characteristics of Fujian, is a typical Fujian boiled soup, with mussels and chicken as the main ingredients. Fresh mussels are made from hot chicken soup. After cooking, the color is white and transparent, and the mussel meat is fresh and crisp. Shanhai cuisine is made of beef, pork tenderloin and other auxiliary materials. Mytilus is a treasure in China seafood. Their meat is crisp and tender, white and transparent, and their shells are triangular. The shell is very thin and only grows in the fine sand of seawater at the intersection of fresh water and salt water. Changle Zhanggang produces the best quality.

3. Eighteen Niang Red Litchi Meat

Litchi meat is a famous traditional dish in Fuzhou and Putian, which has a history of one hundred years. Litchi-like, color-like, taste-like, sweet and slightly sour, salty in acid, full of fragrance. According to legend, Mei Fei, the concubine of Emperor Xuanzong of the Tang Dynasty, was very versatile and deeply loved. She came from Putian, and the accompanying chef fried it all night, which solved her homesickness and made this piece of meat that looked as smooth as litchi, which made Mei Fei's face lit up and her appetite opened up. Later, this dish spread and became a famous dish in Fuzhou and Putian.

4. Rongcheng South Fried Liver

South fried liver is a traditional dish in Fujian. The processing and cooking of Fujian cuisine not only pays attention to the accuracy of cooking, but also maintains the texture and taste of raw materials, striving for delicious and tasteless dishes. Fried liver in the south is a classic of Fujian cuisine. Authentic fried liver in the south has a tender and smooth taste, and the taste of maotai is strongly impacted. Slightly thicker pork liver slices, mixed with various seasonings, cooked at medium speed, in one go. The pork liver is tender and crisp, and there is no smell at all. People who don't like the smell of pork liver will love this dish.

5. Snail slices with light particles

In order to make conch dishes crisp, tender and delicious, the famous dishes unique to Fujian require extremely high production technology and knife-making temperature. Using rotten juice with Fuzhou characteristics, combined with exquisite knife work and exquisite cooking skills, the ivory-colored screw is reddish and full, quite like a flower. Crisp, tender, delicious and delicious. Fujian cooking master Qiangmugen's superb cooking skills, blindfolded, quick and accurate through skillful hob method and magical touch, may be regarded as "a must in China cooking".