What are the specialties in Fujian?

brief introduction

Frozen bamboo shoots are a special food originated in Quanzhou, Fujian Province, and are frozen products processed from unique products. It contains gum, the main raw material is a worm, belonging to the starfish family, the scientific name is Eisenia deliciosa, and it is two or three inches long. After boiling, the colloid contained in the worm body is dissolved in water, and after cooling, it condenses into blocks, and its meat is clear and delicious. With the above good soy sauce, northern vinegar, sweet noodle sauce, hot sauce, mustard, garlic, jellyfish and coriander, shredded white radish, shredded pepper and tomato slices, it becomes a delicious flavor snack.

Soil bamboo shoots, also known as soil bamboo shoots, are recorded in Xiao Minji: "I often eat frozen soil bamboo shoots in Fujian, and the taste is very different, but I heard that they are shaped like earthworms, that is, sand." The most famous frozen bamboo shoots in history are in Anhai, Quanzhou, which are delicious. There is also a record in Fujian Miscellanies: "Bamboo shoots were born in sand caves on the beach, and now Quanzhou sea cliffs are prolific." Today, Anhai produces the most. Frozen bamboo shoots are gray, crystal clear, fragrant, tender, crisp and elastic, and taste particularly good with other seasonings. It is a seasonal food in Quanzhou and even Pan-Minnan area in winter and spring.

History and culture

Frozen bamboo shoots are delicious, and there are many theories about its origin. In Xiqiao Village, Anhai Town, which is rich in frozen bamboo shoots, there is a legend among villagers: During Jiajing period of Ming Dynasty, Qi Jiguang went to Anhai to fight against the Japanese invaders. Because of the shortage of food, the soldiers went to the beach to catch a kind of sea earthworm to cook soup. When Qi Jiguang finally dined, only the gelatinous sea earthworm was left, so he drew his sword and took a piece and tasted it, which was more delicious than fish and crabs. After the chef knew it, he refined it in this way, and the frozen bamboo shoots spread from now on.

This is a folk saying, and the written records about bamboo shoots can be traced back to the Ming Dynasty. In the Ming Dynasty, there were Mistakes in Fujian Sea, Five Records by Xie in the late Ming Dynasty, and Xiao Min Ji by Zhou Lianggong in the Qing Dynasty. Zhou Lianggong 1658 article Xiao Minji records: "I often eat frozen bamboo shoots in Fujian, and the taste is very different, but I heard that he was born on the seashore and looks like an earthworm, so I don't know what it looks like." In this way, frozen bamboo shoots were a very popular snack 350 years ago, and Zhou Lianggong became the first person to mention the word "frozen bamboo shoots" so far.

working methods

Making frozen bamboo shoots is actually very simple. First soak the bamboo shoots in water, let them spit out the mud in their stomachs, then spread them on a slate to crush their stomachs, wash away the mud impurities left in their stomachs, and then add water and cook them in a pot for two or three minutes. After soaking, squeezing and boiling, finally, scooping it up and pouring it into a pre-prepared mold for cooling and molding.

There are many ways to eat bamboo shoots. In addition to making "frozen bamboo shoots", you can also fry soup, and you can also cook it with ginseng and lean meat to make a medicated diet, which has the effect of tonifying kidney and strengthening yang.

Once upon a time, "frozen bamboo shoots" were not easy to freeze on a hot day. With the refrigerator, you can do it on a hot day, and you can eat "frozen bamboo shoots" all year round. Xiaoyi Wen, garlic, and cold and chewy bean jelly with bamboo shoots, one after another, make people want to stop.

Second, the swallow with flat meat.

brief introduction

Eating meat flat, also known as eating meat flat, means peace and good luck. It is an essential dish in Fuzhou festivals and wedding banquets. It is one of the special snacks in Fuzhou, suitable for steaming and cooking.

working methods

1, marinate with salt, soy sauce, sugar and a little chopped green onion (you can add water chestnut or sweet potato if you like vegetarian food). The swallow skin on the right is made of pork and sweet potato powder, as thin as paper. The production process is time-consuming and laborious. Fuzhou can be bought everywhere, only three brands are the best.

2. Holding swallow skin in one hand and meat stuffing in the other, you can keep your mouth shut, which is much more convenient than wrapping jiaozi, and you don't have to worry about revealing the stuffing.

3. Put the wrapped meat swallows neatly on the grate.

4. Steam in the pot for 10 minutes, then take it out of the pot and eat it directly. It tastes best when it's hot. When it's cold, you can put it in the refrigerator and cook it whenever you want.

5. Boil with broth or clear water, add meat swallows, put some celery leaves and some sesame oil, and boil in a pot.

Third, oyster omelet.

brief introduction

Oyster omelet (called "Oyster omelet" in Minnan dialect, translated from Mandarin), which originated in Quanzhou, is a classic snack in Minnan of Taiwan Province and Chaoshan of Guangdong. Origin is an alternative food invented by ancestors when they don't have enough to eat, which is a symbol of poor life. It is said that oyster omelet is such a creative dish invented in a poor society.

Although oyster omelet can be eaten everywhere, many people still keep the idea that if they want to eat oyster omelet, they should go to the producing areas of oyster omelet, such as Anping in Tainan, Dongshi in Chiayi or Donggang in Pingtung, because the most important condition for making delicious oyster omelet is to use fresh oyster omelet. However, people who don't live in the place of origin don't regret it, because modern transportation technology is developed, so even in Taipei, you can eat sweet clams delivered fresh every day.

History and culture

The oyster omelet, which ranks first in the snack sales list in Taiwan Province Province, is an alternative food invented by our ancestors because of the hard life and lack of food. It is a symbol of poor life. It is said that oyster omelet is a creative dish invented by poor society. It is said that oyster omelet originated from an open-air food stall in front of Tianhou Temple in Lugang, Taiwan. Guo, a veteran of the Japanese occupation era, set up a stall to do seafood snack business. Because oyster omelet has a strong smell of sea, he invented the method of oyster omelet. Its earliest name is "fried food chase", which is a traditional dim sum well known to the older generation in Anping, Tainan. It is a cake made by adding water to raw materials such as clams, eggs, Chinese cabbage and leeks and wrapping them with sweet potato paste.

There is an interesting story about its origin. According to folk rumors, in A.D. 166 1 year, the Dutch army occupied Tainan, and Zheng Chenggong led the troops from Luermen to recover the lost ground. Zheng Jun defeated the Dutch army in a sweeping manner, and the Dutch army hid all the rice in a rage. Zheng Jun was in a hurry for lack of food, so he simply used local materials and mixed water with clams and sweet potato powder, which are special products of Taiwan Province Province.

Another well-founded argument is that oyster omelet was brought to Taiwan Province Province with the migration of Zheng Chenggong's army and Fujian and Chaoshan immigrants. It has become a favorite delicacy for people on both sides of the strait.

Four, seven-star fish balls

brief introduction

Qixing fish ball is one of the famous soup dishes in Fujian. It is made of fish, lean meat and dried shrimps. White fish balls as big as walnuts float on steaming noodle soup, like stars in the sky. Therefore, overseas Chinese call it "Seven-Star Fish Pill". Fuzhou's "Seven-Star Fish Pill" is famous for its white color, elastic but not greasy, fragrant and loose stuffing, sweet and smooth taste.

There is a legend in the Seven Star Fish Pill: In ancient times, there was a fisherman by the Minjiang River. One day, a businessman took his boat to the south to do business. The boat left the mouth of the Minjiang River and entered the sea. It was hit by a typhoon. When the ship entered the harbor to take shelter from the wind, it was unfortunately damaged on the rocks. The ship repair was delayed, the food was broken, and fish was eaten every day. The businessman sighed, "There are fish every day, and the food is tasteless. Can you change your taste? " "The ship's grain has been cut off, only a bag of potato powder," said the boatwoman. The ingenious boatwoman peeled and cored a big slow fish that had just been caught, chopped it, smeared it with potato powder, made it into meatballs, and cooked it to taste. Afterwards, the businessman returned to Fuzhou and opened a "seven-star snack bar" in the city, which specially hired the boat lady as a chef and exclusively operated "fish ball soup". At first, business was not good. One day, a son who went to Beijing to take an exam passed by this store for dinner. The shopkeeper warmly entertained and held out fish balls. After lifting the food, I thought it was delicious, so I wrote a poem: Little stars are scattered in the air, and jade is sweet and fragrant; Although southern Xinjiang has been drinking for thousands of years, it is rare for seven stars to taste poetry and spleen. The shopkeeper hung the poem on the floor of the shop and all the guests came to watch it. Since then, business has become more and more prosperous and shops have become more and more popular. "Seven Star Fish Pills" also got its name.

Five, barbecue jiaozi

brief introduction

Roasted meat zongzi is a unique snack in Fujian. The roasted meat dumplings in Quanzhou have a long history, sweet and smooth, oily but not greasy, and are carefully crafted. Quanzhou's meat dumplings are well-known at home and abroad, and meat dumplings shops are all over the streets. The most famous is jiaozi, a meat stuffing in Dongjie, whose jiaozi is rated as a famous snack in China. There are many kinds of jiaozi with different sizes, but the main difference lies in the raw materials, mainly scallops, mushrooms, shrimps, eggs, squid whiskers, lean meat and dried oysters. Many places have minced meat, jiaozi. Jiaozi, a meat stuffing in Quanzhou, is not only big, but also characterized by sweet and spicy sauce and peanut butter. When eating, be sure to mix them, which will make you memorable. I have eaten meat dumplings from Quanzhou, but I don't like other meat dumplings.

Roasted meat originated in Quanzhou, jiaozi, and later spread to southern Fujian. Quanzhou roasted meat zongzi is a traditional snack in Quanzhou. It has a long history, sweet taste, oily but not greasy, red and yellow color, and is well-known at home and abroad for its unique flavor. During the late Qing Dynasty and the Republic of China, there was a kind of "silver dumplings" in the urban area, the most famous of which was meat dumplings. The meat dumplings made by Xu Niu in Guanyin Pavilion at the bridge head in the urban area were full of customers. During the Dragon Boat Festival, every household in Quanzhou has meat dumplings to worship the ancestors of the gods. Eating zongzi and racing dragon boats on the Dragon Boat Festival is a traditional custom in Quanzhou.

History and culture

Zongzi in Quanzhou was formed in the Southern Song Dynasty, and it is said that it is related to Lu You, with a history of 1000 years. Legend has it that when Lu You went to Fuzhou to be an official, he brought "Ai Xiang Zongzi". This kind of zongzi is wrapped in wormwood leaves soaked in rice and has a unique taste. After Lu You left, the making method of zongzi was brought back to Quanzhou by a Quanzhou man who worked as a policeman in Lujia, and was improved. Finally, it evolved into various flavor snacks popular at home and abroad.

working methods

Jiaozi with meat stuffing is made of mushrooms, shrimps, taro, chestnuts, pork (or chicken) and glutinous rice. When making, the glutinous rice is soaked, dried, mixed with marinated soup and scallion oil, fried in a pot until it is dry, then evenly stirred with braised pork and raw chestnuts, wrapped with bamboo leaves and cooked. Meat zongzi should be eaten while it is hot. When you eat it, it is delicious with spices such as sand tea sauce, garlic and red hot sauce.

Six or eight major tasks

brief introduction

Badagan, also known as Bagan in western Fujian, is eight kinds of dried foods with unique flavor in western Fujian, including Liancheng Dried Sweet Potato, Wuping Dried Pig Gallbladder, Mingxi Dried Meat, Ninghua Dried Rat, Shanghang Dried Radish, Yongding Dried Vegetable, Liu Qing Dried Bamboo Shoots and Changting Dried Tofu.

Changting dried bean curd began in the Kaiyuan period of the Tang Dynasty, with a history of 1200 years. Changting tofu is tender, smooth and delicious, neither sour nor bitter. The production method of Changting tofu is different from other areas. It is made by taking the acid slurry as the medium, properly controlling the heat when making, slowly injecting the acid slurry into the soybean milk with a big ladle, slowly solidifying the tofu, and then filtering.

Dried sweet potatoes are found in all counties in western Fujian, but Liancheng dried sweet potatoes are famous for their unique raw materials and production methods. It is made of sweet potato with red heart and planted in fields, rivers, Gele, Daping, Wu Li and Hongshan, so it is also called dried sweet potato with red heart.

Mingxi jerky is made by dipping lean beef in the sauce, adding clove, fennel, cinnamon and sugar, hanging in a ventilated place to dry for about a week, and then smoking in a curing barn. After being made, it is good in color and fragrance, tough and chewy, sweet in taste and endless in aftertaste.

Ninghua dry vole is actually a dry vole, which is processed from artificially captured voles. According to Cihai, "Microhoofed, Mammals, Carnivora. Hair is generally dark taupe, and some are sandy yellow. Digging for life is harmful to crops. " Ninghua is a mountainous agricultural county with a wide field, so there are many voles. Every winter is the best time for farmers to catch rats in Ninghua, especially after beginning of winter.

Liu Qing dried bamboo shoots are made of newly unearthed dried bamboo shoots, which are called "Fujian bamboo shoots". They are golden and translucent, and are famous for their tenderness, sweetness and crispness. They were listed as tributes to Beijing in the Ming and Qing Dynasties. Many famous dishes, such as "Stewed Three Silk" and "Imperial Meat", are all indispensable to Fujian's dried bamboo shoots.

Hangzhou is the main radish producing area in western Fujian. Radishes produced in Shuinan, Zhang Tan and Tupu area near the suburbs are red and white, fresh, tender, crisp and sweet. The dried radish processed by this method has golden color, tender skin, crisp meat and sweet taste. You can stir-fry, stew, stir-fry, or soak and dilute, and then add sugar and sour vinegar as a banquet cold dish. Therefore, the history books record "best-selling Fujian and Guangdong".

Wuping pig bile is purple and brown in color, slightly sweet in fragrance, and is a famous cold dish for banquets. It contains various nutrients such as sugar and vitamins, and has the effects of promoting fluid production, invigorating stomach, cooling and detoxifying. When eating, just steam it, put a layer of sesame oil on it while it is hot, cut it into thin slices and mix it with a little garlic, and it will be full of fragrance and charm. Locals often regard it as a good product for entertaining guests and friends and giving gifts to relatives and friends. Compatriots from Hong Kong, Macao and overseas Chinese especially like this hometown flavor.

Yongding dried vegetables have a history of more than 400 years, which is not only famous inside and outside the province, but also influential among overseas Chinese in Nanyang. When Hu Wenhu lived in Nanyang, he often asked people to bring dried vegetables to his hometown.

Seven, Buddha jumps over the wall

brief introduction

Buddha jumping wall, also known as "full altar incense" and "Fushouquan", is the chief famous dish in Fuzhou, which was first created by Juchunyuan, a famous shop in Fuzhou, during the Tongzhi period of the Qing Dynasty. Mainly made of 28 kinds of raw materials, such as abalone, sea cucumber, shark's fin, fish belly, fish lips, tendon, ham, scallops, mushrooms, etc. Add Shaoxing wine, store in the jar, seal with mud, and simmer for more than 10 hour. Delicious and fragrant, it is delicious in autumn and winter. It is no wonder that a scholar in the Qing Dynasty recited poems and praised: "The altar is full of meat and incense, and the Buddha abandons Zen and jumps over the wall", hence the name "Buddha jumps over the wall".

History and culture

Formerly known as "Fushouquan", in the 25th year of Guangxu (1899), officials of Fuzhou Official Money Bureau hosted a banquet in honor of Zhou Lian, the Fujian envoy. In order to please Zhou Lian, he asked his wife to cook in person, and used Shaoxing jars to fill chicken, duck, mutton, pork tripe, pigeon eggs seafood and other raw and auxiliary materials 10. After Zhou Lian tasted it, he was full of praise. When asked about the name of the dish, the official said that this dish means "good luck, endless longevity" and is called "Fushouquan".

Later, chef Zheng Chunfa learned the way of this dish and improved it. Tastes better than the first one. When Zheng Chunfa opened the "Juchunyuan" restaurant, it caused a sensation in Rongcheng. Once, a group of scholars came to taste this dish. Fushou arrived at the Xi gas altar, and the meat was fragrant. One of the scholars was ecstatic, which led to poetry, and immediately sang: "The altar is full of meat, and the Buddha has abandoned Zen and jumped over the wall." At the same time, in Fuzhou dialect, the pronunciation of "Fushouquan" and "Buddha jumping over the wall" is similar. Since then, people have quoted the meaning of the poem and generally called this dish "Buddha jumps over the wall".

In Guangzhou Nanyuan and Hong Kong at 1965 and 1980, respectively, Fuzhou cuisine, which mainly cooks the Buddha leaping wall, caused a sensation and set off the Buddha leaping wall fever around the world. Restaurants run by overseas Chinese all over the country often use self-proclaimed authentic Buddha jumping wall dishes to attract customers. The Buddha jumps over the wall, which was once sat at the state banquet of Prince Sihanouk, President Reagan of the United States, Queen Elizabeth of Britain and other heads of state, and was greatly appreciated, making this dish more famous all over the world.

Eight, Taiping Yan

brief introduction

Among the local snacks in Fuzhou, only "Taipingyan", also known as "Xiaochangchun", can stand shoulder to shoulder with fried dumpling.

Taiping Yan is also called "Little Changchun" because flat meat looks like Catharanthus roseus, and "Yan" is homophonic with "feast", and Taiping Yan is also called "Taiping feast". So, where did the word "Taiping" come from? It turns out that there are complete duck eggs in the Taiping swallow. In Fuzhou dialect, "duck egg" is homophonic with "suppression of chaos" and "suppression of waves", and all kinds of chaos in social life have been suppressed. Fuzhou people have lived a lot overseas, and the "waves" have also been suppressed while boating. Of course, it is "peaceful". On holidays, weddings, funerals and celebrations, gatherings of relatives and friends, and folk family banquets, we should all have a "harmony" and "harmony". This peace banquet is a must.

History and culture

There is no banquet without swallows, and there is no year without swallows. Taipingyan, not to mention outsiders, can't be seen clearly by some Fuzhou people without a little explanation. To say "peaceful face", we must first say the origin of "swallowing skin". Without "swallowing skin", what about "peaceful face"

It is said that during the Jiajing period of the Ming Dynasty, there was an old man who retired from his hometown in Pucheng County, a mountainous area in northern Fujian bordering Jiangxi. Although he lives in a mountainous area with delicacies, he eats too much and becomes dull. So, the chef of that family came up with a new trick. He took the lean pork leg, beat it into paste with a mallet, mixed in a proper amount of sweet potato powder, rolled it into small pieces as thin as paper, cut it into small pieces three inches square, wrapped it with meat stuffing, made it into flat meat (wonton), cooked it with soup, and served a bowl of snacks to the host. After eating it in his mouth, this suggestion only made him feel tender and crisp. He even called it "wonderful" and asked, "What kind of snack is this?" The cook made snacks to please the host. Where did his name come from? Fortunately, the chef's brain can make a sharp turn. Seeing that the flat meat in the bowl looks like a flying swallow, he casually called it "flat meat swallow". From this deduction, there is the saying of "swallowing skin". It turns out that this kind of "swallow skin" was originally enjoyed by a large family. Later, this skill of beating swallow skin was gradually introduced to Fuzhou, and swallow skin became a commodity, a well-known dish and the most famous Fujian flavor in Fuzhou.

working methods

Swallow skin is made of lean pig's hind legs. The tendons and periosteum are removed, cut into thin strips, pounded into paste with a wooden pestle, slowly added with potato powder and appropriate amount of water, repeatedly stirred and pressed evenly to form a hard blank, and then placed on slats and rolled into thin sheets. Spread a thin layer of potato flour, fold it up and dry it a little to make fresh swallow skin. Continue to dry the dried swallows' skins, pack them for a long time, and store them for one year. Before filling, cut the swallow skin into two-inch squares with a knife. Chop lean pork, shrimp, horseshoe, seaweed, etc. Paste, add a little soy sauce and scallion to taste, wrap the square slices of yanpi into small flat slices, and steam them to make meat swallows.

Fuzhou people often mix "flat-fleshed swallow" with shelled duck eggs as a dish. Because "egg" is called "egg" in Fuzhou dialect, "duck egg" sounds like "suppression of chaos", and "suppression of chaos" means peace, so it is called "Taiping Yan", which is homophonic with "banquet" and is also called "Taiping banquet"

Nine, oyster cake

brief introduction

Oyster cake (diê-biāng in Fuzhou dialect), also known as sea oyster cake, is a traditional snack of Han nationality in Fuzhou, Fujian Province, with strong Fuzhou flavor, unique features, famous far and near, and endless charm. Round, golden in color, crisp in shell and beautiful in stuffing, and can be eaten alone. Most people in Fuzhou make dried oyster cakes as breakfast porridge, especially dried oyster diced meat paste, which tastes good when dried and diluted. It is made by wrapping oyster meat, lean pork and celery with rice and soybean powder, and then frying. The finished product is round, golden in color, crispy in shell, fragrant in stuffing and delicious. Most people in Fuzhou make oyster cakes into porridge dishes, which will be better if they are served with fixed-edge paste. There are snacks such as oyster sauce cakes in the food stalls in the streets of Fuzhou.

Oyster cakes are all delicious foods that Fujian people can't get tired of when they grow up. Crassostrea is called oyster, also called oyster yellow or oyster (oyster) and oyster. Is a shellfish, pure male without female, hence the name (meaning male). Oyster cakes are crispy outside and tender inside, full of flavor, and served with meat dishes. The greatest pleasure is when you eat the only oyster in it. If you are lucky, you will be as happy as taking advantage of the boss's carelessness to put an oyster in it. Sea oyster cake is the name of Nanpu people in Quangang. Some places in Quangang are also called floating fruit, sometimes dubbed as "Quangang McDonald's", but everyone in Quangang knows that it is the same snack, but in other places in Quanzhou, when it is called "sea oyster cake", no one knows what it is, and it is generally called "oyster fried". Fried oysters in most parts of Quanzhou are not just "oyster cakes", but a similar fried food. The dough is irregular, the oyster cakes are slightly full, the middle is convex, and the petals are symmetrical around them, with different shapes. In Nanpu, the standard diners of oyster sauce cakes are to put a few on a plate, pour some white vinegar on it, serve a bowl of large intestine soup, and then start eating large pieces. Sometimes the business in the store is good and the demand exceeds the supply.

History and culture

There are also oyster cakes in the markets around Fuzhou. In the past, it was very difficult to make oyster cakes. Often at dawn, the family will get up, scoop up the rice and soybeans soaked the night before, then set up a stone mill and clean it with water. It takes two people to grind rice with a stone mill. Because the eye of the stone mill is very small, it needs a person to push the mill, and a person keeps adding water and rice to the mill eye. Even in cold weather. People who add water often jump and rub their hands with cold. Grind the rice slurry and put it in a big iron basin or clay pot. Mix oyster meat, lean pork, onion and leek (or Chinese cabbage or laver) into stuffing. Put pulp and stuffing on both sides of the oil pan, and put an iron frame with eyes closed on the oil pan. People who fry oyster cakes take a special ladle with a long handle on each side. The left spoon smears the pulp on the bottom of the right spoon, spreads the stuffing, covers the rice paste, puts the right spoon in a boiling oil pan, fries until golden brown, picks it up and puts it on an iron rack for the eater to help himself.

working methods

Oyster cakes are made of exquisite materials, soaked rice and soybeans are ground into slurry, and the main ingredient must be oysters. Spoon the thick rice paste onto a special long iron grate, put the stuffing made of lean pork and celery, put an oyster, pour some rice paste, cover it tightly, and then fry it in an oil pan until both sides are brown. Because of the addition of oysters, the oyster cake out of the pot is delicious, crisp outside and tender inside, oily but not greasy. There is also a poor oyster cake, which is made of simple materials, without oysters, dried shrimps, leeks, shredded radish and dried vegetables. Grandma made it when I was a kid. I like shredded radish and dried vegetables. You can tell at a glance whether there are oysters or not. Those with oysters are fuller and bigger, and of course the price will be twice as expensive as before.

X. satay noodles

brief introduction

Satay noodle is a noodle snack of Han nationality in Xiamen, Fujian, and its beauty lies in the soup head. Shacha, one of the main ingredients, is made of first-class shrimp heads, marinated in salt for more than two months, then ground, added with shrimp sauce and garlic sauce in turn, cooked and fried thoroughly, cooled, and added with spiced powder, curry powder, Chili powder and sesame seeds.

History and culture

Xiamen is a city that opened to the outside world earlier. There are many foreign goods in people's lives, and sand tea is one of them. Shacha originated in Indonesia, but also from Malaysia. Sha Cha should be pronounced "Sha Cha" originally, but it is called "Shacha" among Xiamen people who drink tea. This "tea" is the "tea" in Xiamen dialect, which is homophonic with the "sand tea" in Mandarin. With the popularity of sand tea, it has become the "sand tea" in Mandarin pronunciation.

working methods

The practice of satay noodles is very simple. Cook the alkaline noodles in a boiling pot under the filter, then take them out and put them in a bowl. Adding adjuvants such as pig heart, pig liver, pork loin, duck tendon, duck blood, large intestine, fresh squid, and dried bean curd. According to your own taste, finally pour the boiled soup into the cauldron, and a bowl of noodles can be served in one minute.