What are the specialty Min dishes

The eight major Chinese cuisines are Sichuan, Guangdong, Shandong, Hunan, Anhui, Jiangsu, Zhejiang and Fujian. Min cuisine as one of the eight cuisines, the earliest originated in Fuzhou, Fuzhou cuisine as the basis for the fusion of Min Dong, Minnan, Minxi, Minbei, Putian and other places of flavor dishes and the formation. Fujian cuisine can be divided into Fuzhou cuisine, western Fujian cuisine, southern Fujian cuisine according to the region. Fuzhou cuisine is light and crisp fresh, pay attention to soup and crisp, good at all kinds of food; Minnan cuisine (Quanzhou, Xiamen, Zhangzhou area) pay attention to seasoning, emphasizing the fresh aroma; Minxi cuisine (Changting, Ninghua area) salty with spicy, cooking more than mountain treasures and seafood, there is a special kind of mountain treasures and seafood. So Min cuisine has three characteristics: one is good at seasoning red wine lees, the second is good at making soup, and the third is good at using sugar and vinegar.1. Buddha jumps over the wallBuddha jumps over the wall, a century-old masterpiece of Min cuisine, originated in Fuzhou, has been selected as intangible cultural heritage. Legend has it that Buddha jumps over the wall was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan. It is named "Buddha Jumping over the Wall" because "the altar is full of fragrant meat, and the Buddha jumps over the wall when he smells the abandonment of Zen". The ingredients of this dish are expensive, with all kinds of delicacies from the mountains and the sea, as well as birds and animals. From abalone, sea cucumber, scallops, fish lips, yak skin glue, pig's feet, cuttlefish, quail, to mushrooms, asparagus and other delicacies. The difficulty of this great dish lies in the craftsmanship:The chef needs to simmer chicken, duck, pork bone, ham and other ingredients for 12 hours to get a clear and rich broth. Then the soaked abalone, shark's fin and tripe and mountain products are processed in turn. After frying, deep-frying, boiling and stewing, they are put into an altar and packed. Finally, the old soup and old Fujian wine are added and stewed for a few hours on low fire. The soup is brown in color, rich in aroma and flavor. Two chicken soup and mussels and "Buddha jumps over the wall" is as famous as the sea mussels chicken soup, is also the national feast treasures of Fujian cuisine. By Yu Dafu called "color, aroma and shape of the gods". The authentic chicken soup must be made with sea mussels from Zhanggang, Changle City, Fuzhou. The method is not too complicated: the mussels are boiled until they are six years old, then fished out and topped with chicken broth. The dish requires the chicken broth to be crystal clear, and the sliced clam meat to look like a lotus flower in the center of the water. The difficulty is in the scarcity of mussels in Zhanggang Harbor, and the handle of the knife, gun and fire.3. East Wall Dragon PearlEast wall dragon pearl is a famous specialty of Quanzhou, a traditional dish elaborately cooked from Fujian specialties. Kaiyuan Temple has several hundred-year-old longan trees, built in the Tang Dynasty. The monks used to water the tree with tea every day, but it produced a rare longan, which is known as "the fruit of immortality". It is the mother tree of Quanzhou's specialty, Dongbi Longan. "Dongbi Longzhu" is a delicacy evolved from Dongbi Longan. Famous local chefs use cinnamon as the main ingredient and pork, shrimp and mushrooms as the filling. The cinnamon balls are peeled and cored, filled, and steamed on a plate.4. Light-colored fermented snailsYuan Mei said in his garden food list, "There are snails in Fujian, which are small and fresh, and rotten food is the best." Lightly flavored snails are regarded as the first dish of Fujian cuisine after Buddha jumps over the wall. The snail meat produced in Changle is tender, fresh and crispy, and white in color. The practice is to cut the snail meat into thin slices of uniform size, add hot water and immediately fish them out. Marinate the snail slices slightly, put them into a wok, oil the asparagus, and slightly stir-fry the garlic, minced ginger, and red wine lees to mix the flavors of this wok with the green wine and wine. Finally, put the blanched spiral slices back into the wok on a plate. Stir-frying with red wine lees as a seasoning is a specialty of Fujian cuisine, with rotten fish, rotten meat, rotten chicken, rotten duck, rotten crab, rotten bamboo shoots and rotten eggs. Red eel, for example, is an essential cold dish for banquets in Fujian. Braised clams are a famous seaside food. Braised fat intestines; in addition, there are red wine bad meat, red wine bad chicken, red wine bad yellow fish, red wine bad bamboo shoots.5. Lychee PorkWhen it comes to sweet and sour dishes, the most famous Hokkien dish is lychee pork, which is a famous dish in Fuzhou and Putian, Fujian. There is no lychee in lychee pork, it just makes the meat look like lychee and look like lychee. In the classic Lychee Pork recipe, pork tenderloin is cut into floral cuts and basted with red wine lees and wet starch for color, then passed through a frying pan where the uncut side shrinks from the heat to form the shape of a lychee. Thicken with lime red sauce when fresh lychee. Lychee meat is the best tool maker. The method of cutting lychee meat is called "jρ". The surface of the meat is delicately cut at different depths to give the meat the shape of lychee skin, while allowing the flavor of the sauce to penetrate into each leaf. In addition to lychee meat, sweet and sour homemade dishes include Southern Fried Liver and Drunken Spare Ribs.6. Southern Fried LiverSouthern Fried Liver, Drunken Spare Ribs, Lychee Pork, and Stir-Fried Double Crisp are the four most common "kings" of the Hokkien restaurant scene. The pronunciation of "Nan" in Southern Fried Liver is the same as "Er" in Fuzhou. The so-called "two fried livers" means that it is necessary to go through the process twice to get the everlasting food. Preparation:Soak the liver in water, add some white vinegar, soak it well, cut it into thin slices with a sharp knife and soak it in soy sauce and white pepper until it tastes good. Then start a large frying pan, the oil should be hot, "wow", only ten seconds, the liver slices are out of the pan. Finally, make the "Southern Soup" with sugar, soy sauce, wine and cornstarch.7. Drunken Spare RibsDrunken Spare Ribs is a classic dish from Fujian. Drunkenness in this dish has nothing to do with alcohol. It's just that the sweet, sour and spicy flavors are incorporated into the ingredients during the marinating process, making the dish more flavorful. Drunken Spare Ribs is a test of the ingredients. Take pork backbone, mash and chop it, wrap it in cornstarch, and stir-fry it hot before chilling the mouth. This is not enough. Cold intoxication is concerned about "ten spices", 10 spices in one step, to be called the real drunken ribs. The fiber of the meat is very obvious, drunk, sour, sweet three flavors perfect blend. 8. Fried double crisp fried double crisp pork loin and jellyfish skin ingredients are sour. Pork loin is tender, but "stinky" and solid; jellyfish is crisp and fresh, but "salty" is quite heavy. The combination of the two requires removing the salty flavor of both the pork loin and the jellyfish. This is the most skillful dish, the ingredients should be cut evenly, and the stir-fry should be decisive and quick. To judge whether a stir-fried double-crisp is good or not, you have to look at two aspects: the shape and tenderness of the pork loin, and the amount of jellyfish skin flowing out. 9. Ginger Duck Ginger Duck is a traditional Hokkien specialty that can be found in many food courts in Xiamen. Ginger duck is made from low-fat and highly nutritious red-faced duck with spices such as ginger, rice wine, peppercorns, star anise, cinnamon, cloves, and grasshoppers, which are stewed in a covered clay casserole dish until the juices are reduced. Nearly a kilogram of ginger is used for each mother ginger duck. Although the ginger flavor of mother ginger duck is strong, it does not feel spicy. The duck meat tastes chewy and has a sweet aftertaste.10. Bai Bai Chop River River river ranks among the world's top five famous chickens. As the saying goes, "if you don't eat river river, you can't count Changting". "White chopped river river" and "wine marinated chicken" is the representative of Tingzhou Hakka cuisine. The practice of "White Chopped River River" is to put the whole chicken into a big pot, fill it with water, and cook it slowly for one to two hours over low heat until the skin is yellow and the meat is tender, then take it out and let it cool down, chop it into chicken pieces, drizzle it with ginger and green onion juice, and put it on a plate. Salt_chicken is steamed with salt and Changting rice wine after the river flies into the water. Salt_chicken has a sweet flavor of rice wine.